HomeRoast Digest


Topic: Coffee of the Day - Friday (17 msgs / 387 lines)
1) From: Seth Grandeau
I'm enjoying a silky smooth cup of Harrar Horse.  The beans were roasted on
Sunday to a nice C+/FC in the Behmor on P3.  I've been sampling this every
day since, and I think this pot (brewed as drip in the Capresso CoffeeTEC
thermal system) is the best.  I've heard the common wisdom is that fresh
roasted coffee is at its best at the 3 day mark, but I find that, to my
taste buds, 5 to as many as 10 days is "peak" with a slow drop off after
that.  No homeroast has made it past the 3 week mark in my house, so I
cannot report after that. :)
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2) From: Gary Foster
My wife has been out of town all week so I've been trying different
coffees.  She gets grumpy if I "experiment" too much with her morning
coffee.  Of course, if I didn't experiment she would never have found
out how much she likes the Ethiopian coffees heh.
Today it's FC Kona in the AP.  Not my own homeroast, something my
daughter brought me (she works at Peets).  It isn't too bad, but
honestly I preferred my own DP sidamo yesterday.  Tomorrow I'll break
into the Yirg I roasted on tuesday (my wife loves the Yirg and she's
coming home, yay!).  I have to go get some sunflowers tonight (her
favorite flower) and I think I'll put a pot of lamb stew or chicken
and dumplings or something on the stove tomorrow morning as well, just
as a welcome home.  I'll bake bread too so the house will smell good.
Maybe put together a nice caprese salad with the last of my fresh
garden tomatoes.  That reminds me, I need to see if we have any basil
left in the herb garden.
Hmm, fresh roasted Yirgacheffe, fresh baked bread, fresh veggies from
the garden and a nice pot of chicken and dumplings, if that doesn't
say "welcome home" I don't know what does.
I miss her...
-- Gary F.
On Fri, Sep 19, 2008 at 7:33 AM, Seth Grandeau  wrote:
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3) From: Scott Miller
WP Koratie, drip. C+ roast, 2 days rest.
I know folks rave about the DP version of this coffee and I have some of
that also. But, honestly, I prefer the WP. The bright fruit flavors are so
nice! Although the body is light, the flavor really lingers and the aroma
out of the grinder of the coffee before adding water is powerful.
I'm heating water for a French Press now.
cheers,
Scott
On Fri, Sep 19, 2008 at 10:45 AM, Gary Foster  wrote:
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4) From: Seth Grandeau
Gary, you're making the rest of us look bad. :)
On 9/19/08, Gary Foster  wrote:
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5) From: John and Emma
Nicaragua Java Longberry. Roasted September 7 in Behmor to FC and brewed in
VP. I have never had coffee I roasted last this long. Most of our coffees
don't last longer than 5 days. Your comments are interesting Seth. After 12
days this coffee has definitely lost a lot of its flavours. Still better
than non-homeroasted but not like it was at 5 days. I would say that we
prefer our coffees in the 3 to 5 day range. Though that may be different
with the Gesha's or other beans I just haven't tried enough beans past the 5
day mark.
John H.

6) From: Les
This morning I am enjoying the Guatemala Organic Finca Ceylan
Maragogype, on 6 days rest.  This is a "must" try.  Add a pound to
your next order.  Besides being a huge, I mean BIG bean that is fun to
roast,  the  taste profile is wonderful.  Tom nailed it in his
description: "These are echoed in the wet aromatics, with the addition
of attractive herbal / floral / sage blossom smells. It really opens
up. The cup flavors are exotic, with hints of hickory smoke, sweet
tobacco, savory spice, and even just the tiniest bit of barbeque
sauce!"  HMMMM, I was thinking about the BBQ chicken on the other
post, I might just have to use this coffee to give it a try.
Les
On Fri, Sep 19, 2008 at 7:58 AM, Seth Grandeau  wrote:
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7) From: Seth Grandeau
Les,
does the maragogype roast differently?  Louder cracks?
-Seth
On Fri, Sep 19, 2008 at 11:44 AM, Les  wrote:
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8) From: Coffee
I'm drinking this one too. I over-roasted it a bit. The first crack  
was loud and rapid, but lasted longer than usual. And then Second  
crack started less than 30 seconds after the end of First. Caught me  
by surprise. It is still a remarkable coffee. Certainly one of the  
most complex coffees I've had. It took 4 days rest to really open up  
now at day 6 it is stunning. It tasted a bit astringent on day 2.
-Peter
On Sep 19, 2008, at 8:44 AM, Les wrote:
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9) From: Les
 I like the maragogype best stopped just before second crack.  It has
a loud 1st crack, but nothing else is really much different.  For you
Behmor users, you won't have to worry about beans falling out!
Les
On Fri, Sep 19, 2008 at 9:25 AM, Coffee  wrote:
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10) From: Brian Salwasser
I am enjoying some "Aster Bunna" coffee from Ethiopia this morning.  My wife
facilitates Ethiopian adoptions, and the in-country coordinator she works
with came to town last weekend and brought this coffee.  It is labeled
"medium" roast, but there is plenty of oil on the outside (my guess is
around a Full City+).  It's still an enjoyable cup.  I don't have a refined
palate like most of you, but there's a lot of berry flavor coming through
(and aroma).
On Fri, Sep 19, 2008 at 9:29 AM, Les  wrote:
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11) From: Michael Dhabolt
I'm currently enjoying (understatement) my third pull (so far this
morning) of Panama Esmeralda Lot5.  The first was a triple pulled for
a Capp in a six Oz. cup.  The second and third (I just finished it)
were Machiatto ('s or ae or whatever).
The roast was a gift from Mike and was roasted while we moved some
greens from his rig to storage and a four group Linea to my rig (needs
more than a little TLC).  Mike is truly a Gentleman and a Scholar,
darn few of us left, (and a pretty fair roastmaster) - do you think
that is enough 'sucking up'?  Exceptional bean, exceptional roast -
hell of a great way to start the day.
Mike (just plain)
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12) From: Bonnie Polkinghorn
I'm enjoying a cup of Ethiopia Organic Natural Djimma WP Decaf, made in my
Yama, which is outstanding.  Since I'm no good with putting words to my
tastes, all I can say is light, smooth, soft, lingering.
I have consumed only decaf coffee since 1985 - 18 years!   About 5 weeks
ago, I decided I needed to experience the world of regular coffee, so I
allow myself one cup a day of regular.  I roast 1/4 lb and that's good for
the week.  This week, it's the Panama Auction Lot 10 Esmeralda Gesha.   Next
week, I will have a variety since I roasted 3 different batches for my
brother-in-law and I'll pilfer a few scoops of each.
Regarding the Guatemala Organic Finca Ceylan Maragogype, on 6 days rest, I
roasted some earlier this week, now I can't wait to try it. Thanks Les!
I roasted the Guat for a friend.  He makes chocolates and he asked for a
large bean to put on top of his coffee chocolates, so I found this one.  I
was planning on making myself an AP cup before giving him the rest of the
batch tomorrow.
-Bonnie P.
On Fri, Sep 19, 2008 at 8:44 AM, Les  wrote:
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13) From: Scott Miller
You won't be sorry with the Finca Ceylan elephant bean... I still have some
and am waiting a couple weeks for my birthday... it's going to be my morning
cup for my 47th (belly button) birthday.
cheers,
Scott
On Fri, Sep 19, 2008 at 1:47 PM, Bonnie Polkinghorn <
bonnie.polkinghorn> wrote:
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14) From: Ben Lowery
Seth Grandeau wrote:
<Snip>
Ethiopia Koratie DP on three days rest, roasted to City+ in my HotTop. I 
just finished my second French Press of this stuff, I just cannot get 
over how great it is. Thanks to everyone for pointing it out (over and 
over and over again), it really doesn't disappoint. The fruity / 
blueberry bits are much more pronounced today vs 24 hours rest.. Can't 
wait for tomorrow, but that'll be the end of my 1/2 roast. Time to roast 
out the WP...
--b
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15) From: Justin Marquez
And I thought that only happened at my house!
Safe Journeys and Sweet Music
Justin Marquez (CYPRESS, TX)
On Fri, Sep 19, 2008 at 9:45 AM, Gary Foster  wrote:
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16) From: raymanowen
Costa Rica Naranjo Caracol Peaberry at C++ made a Great Steinway, espresso
not so good. Everything gets a try with espresso brewing. At this point, 54
hours post roast, the Brazil would have been hollering "Let's Party!" for 54
hours.
Maybe a little light roasted and a little early for this Costa Rica for a
 at the Capresso Leaks.
118g sure hasn't lasted very long. There's only enough left for another
Steinway. Better roast tonight.
Cheers, Mabuhay -RayO, aka Opa!
Got Grinder?
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17) From: miKe mcKoffee
Started the day with an Americano of the same Esmeralda Lot 5 roast, I be
rather hooked on Geshas. Thanks for the roasting compliment and agree got
the puppy dialed in right nicely:-)
As I type drinking an after dinner Americano of what you didn't tell them
about but told me about on the phone today that you mixed for a macchiato
50:50 with the Lot 5 Gesha and declared absolutely killer! That would be
Yirg' Kochere DP of course, quite the delightful dessert fruit bomb. Nice
hints of dried blueberry with a cornucopia of other deep fruits now at day
4.2 rest. (The DP Kochere not from SM, got a much 'bigger' bag of the stuff
than Tom offers:-) Kind of reminds me of the Lekempti but not as fruit
market floor fermented. (It'll soon be worked into my Ohana as I phase out
IMV.)
I haven't yet but will follow your lead and mix some with Gesha...maybe in
the morning. If the Esmeralda Lot 5 Kochere DP mix is as good as you say may
even have to offer a "super blend" at the Café some time. I can almost ta=
ste
it in my head already, man it's gonna be a wildly crazy over the top cup!
But admittedly this one is a bit tough to blend in my head, they're both so
distinctively different and good as SO. But think the Esmeralda will bring
in some smooth body the DP Kochere lacks as well as adding the great acidity
dance of Esmeralda to the wholly different fruit bomb of the Kochere DP.
Holy crap, may have to take it a step further and craft a "super 'spro"
blend. But wait, IMO Ohana is pretty much that already sans the Gesha. But
wow replacing the WP Yirg' element with Esmeralda. No, not going there with
the Gesha, love the stuff too much all on it's own.... Then again, I never
say never so who knows, a limited edition Ohana Extreme...
Typed with pretty much a full day of USRC roasting ahead tomorrow, this
could get bad! (in a good way:-)
For those that have asked, Café location 2 still definitely in the works.
Looking like sometime spring '09 it well may become a reality.
Kona Konnaisseur miKe mcKoffeehttp://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must">http://www.mcKonaKoffee.comURL to Rosto mods, FrankenFormer, some recipes etc:http://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.
Pacific Northwest Gathering VIIhttp://themeyers.org/HomeRoast/=">http://home.comcast.net/~mckona/PNWGVII.htmSweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/=
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