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Topic: Advice from travelers on the list-coffee that keeps. (15 msgs / 422 lines)
1) From: Ken B
I will be visiting SE Asia for a couple of weeks, and this time would 
like to take my coffee with me since the coffee where I go is mediocre 
at best.  The problem is that I have an IR2, so I can only roast a third 
of a lb (152 gr MAX) at a time, so I need to start roasting for the trip 
a full week before it even starts.  Add the two weeks for the trip, and 
that gets out to 21+ days. I've never had my homeroast around that long 
to taste. :-)  It is usually gone in 12 days maximum, and I notice a 
drop-off in flavors in most of them after day 8 or 9, and in some after 
just 3-5 days, so I am afraid that from 14-21 days I will get nothing 
better than I could buy locally.
So, here is my stash.  Any ideas as to the best long-term tasters that 
you folks who have traveled with your homeroast could offer would be 
most appreciated.  Before it is asked, no I do not have a vacuum 
sealer.  They will need to survive in double-zipped baggies.  Brew 
method will be a hot pot and AP.  Grinder is a Braun whirly blade for 
the trip. (I assume that grinding with the whirly blade just before 
brewing is better than grinding here and carrying preground from reading 
the list)
Stash, in no particular order:
Columbia: Cerulean Warbler, Perros Bravos
El Salvador: Matalapa Estate,  Matalapa Estate Peaberry
Panama: Boquete Lerida Estate Miel, Esmeralda Gesha Lot 10
Nicaragua: Matagalpa Pacamara Peaberry
Guatemala: Huehuelenango Finca San Vicente
Tanzania: Blackburn Estate AA
Rwanda: Gkongoro Nyrusiza
Ethiopia: Koratie WP and DP
Kenya: Auction Lot 643
India: Monsooned Malabar AA, Mallali Estate Tree-dried Natural (thanks 
Doug!)
Sumatra: Lake Tawar +19 Extra Bold, Classic Mendheling, Grade One Aged 
Lintong
Sulewesi: Toarco Jaya WP, Enrekang Mt Alla
Indonesia: Flores Bajawa Highlands, Flores Jade
So, if you had these, and wished to drink homeroast for 21 days, which 
of them would you roast, and in which order?  e.g. Which do you think 
would last longest/shortest with a life of 4-21 days before drinking?  I 
can roast a batch or two the day before I leave, so they would be my 
'shortest".  Of these, the ones I remember being still very good at 12 
days are the two Indian coffees and the Mt Alla.
Any feedback would be most appreciated.
Best Regards,
Ken B
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2) From: Bob Hazen
I used to use an IR1 and the small batch size was annoying - even for 
routine use.  I certainly understand the hassle of roasting enough for a 
multi-week trip.
I'd be inclined to forego my own homeroast and buy enough beans from a 
suitable roaster.  Tom's weekly offering or anything from miKe would be one 
way to go.  This approach and your brewing method should result in coffee 
wayyyyy better than you'd see locally.
Bob

3) From: Barry Luterman
You will probably need a converter for your whirly bird. Consider a Zass
instead.My experiences in Malaysia and Thailand have been that all you can
expect in restaurants is Nescafe. So anything you do with your home roast
and Aeropress will be better than anything you can buy.
On Sun, Sep 28, 2008 at 8:11 AM, Ken B  wrote:
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4) From: Ken B
Thanks Berry...
I have a converter, but many hotels in Thailand offer a dual outlet 
power jack...both 220 and 110.  The places I stay have 'coffee bars', so 
it IS better than Nescafe.  But yes, the instant coffee there is even 
worse than it is here.  It is so far on the undrinkable side I drink tea 
if I have no other choice.  However, the 'coffee bar' coffee is not 
great either, while it costs as much as *$ here (90 baht for a capp, or 
$3.00), which I would not mind paying if it was good, at the chagrin of 
my wife who thinks $3 a cup coffee is farang extravagance. ;-) 
In Bangkok, you can find good coffee, but when you get out to the 
beaches or the provinces, coffee is a farang (foreign) beverage, so most 
Thai people have no clue what good coffee is.  It surprised my wife when 
she first drank my homeroast.  She said "It does not taste like 
coffee."  What she meant was it was not terrible and nasty requiring at 
least as much milk and sugar as coffee to drink. ;-)  She is now 
spoiled, and admits it, and drinks her coffee black though she still 
drinks more tea.
I have waited patiently for the Zass Turkish Mill to be back in stock at 
SM, but every time I tried to add it to my cart in the past, it said Out 
of Stock.  Now the page just says Out of Stock. I needed something for 
traveling, and bought the Braun based on comments on the list and around 
the web.
If I get no other ideas, I will probably just roast the Mt Alla, and the 
two India's and take them.  I know they are decent even 12 days out, so 
they may last long enough to be better than local.  But I thought I 
would ask the list if they had other ideas.
Best regards,
Ken B
Barry Luterman wrote:
<Snip>
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5) From: Ken B
Thanks Bob,
That is also a possibility, and one I did not think of.  But I would 
prefer to take my own if possible.  Hmmm, maybe a package of someone 
else's and a few batches of homeroast might be the perfect way to go.
Best Regards,
Ken B
Bob Hazen wrote:
<Snip>
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6) From: Bill
Ken,  I travel with a whirly-blade and AP.  It's definitely better than
pregrinding at home.  the paper filter on the AP does OK with the whirly
blade.
One thing you didn't mention in your post was how much coffee you need to
roast.  That affects things somewhat.  I agree with you that the Mt. Alla
should hold up well, and I know that the monsooned and the TDN hold up well.
I don't know about the DP Koratie, but I have generally found that DPs get
better after 5 or 7 days.  But I've not had the DP Koratie last past 5
days...
I would take whatever you want for the first 5 days of the trip.  I would
probably take a central or south american.  Maybe the Pacamara, maybe the
Cerulean warbler.  Something that is best quick.
Then I would have the Rwanda after day 5.  That takes a few days to set up
and find itself.
Then I would drink the DP Koratie at days maybe 9 to 13 or so.
And I would blend the aged lintong, the Mandheling, and the monsooned
Malabar and drink that for the rest of the time.  I wouldn't mind that at 20
days...  alternatively the TDN would be good at the tail end of the trip.
 I've had it at day 15 and it's still pretty good.  Basically, I think that
the heavy-bodied coffees hold up better to time.
Sure, that last leg of coffee will lose a couple of steps.  It won't be as
good as it could be at home.  But it'll still be better than anything you'll
get there.
I suspect that after you've made the transition to fresh coffee you'll never
be able to travel without it.  Man I love this stuff!
safe travels.  Happy drinking.
bill
this is fun, playing with someone else's stash...
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7) From: Bill
Ken,
this is why I switched to HG roasting, when I was trying to roast 4 pounds
of coffee for elk camp last year.  You might think about getting a cheap HG
to augment the IR2...
peace
bill
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8) From: Brian Kamnetz
Ken,
I didn't notice what level you roast to. (Sorry if you mentioned it
and I missed it.) My coffee doesn't last more than 10 days or so, so I
don't have direct experience in this area, but it seems to me that the
darker the roast, the more freed oils, and the more stale the coffee
becomes at a given length of time from roasting. You might consider
roasting some coffee to City and leaving that to use last.
Brian
On Sun, Sep 28, 2008 at 4:16 PM, Bill  wrote:
<Snip>
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9) From: Ken B
Thanks for the thoughtful reply Bill.  I usually roast to C+/FC, so the 
Sumatran/Indian coffees should be ok with time.
I get between 120-130 grams finished on my roasts.  Figure 29-30 grams 
per AP for a 12 oz cup, that is 4 cups a roast with a bit left over 
maybe.  I can cut down and only drink two cups a day I guess, so that 
would mean for 15 days, I would need 7-8 roasts, and that assumes I cut 
down to two a day. ;-)  I guess laying on the beach, I could put on some 
Jimmy Buffet and drink margaritas instead. *sigh* The things we must 
do.  :-D
I have never had the DP Koratie past 7 days.  It is just too good to 
wait for it. ;-)  So I think I will roast that a couple of days before I 
leave, and drink it for the first couple of days.  (I spend a whole day 
on airplanes), maybe some Koratie WP and Gesha Lot 10 from day 4 to day 
7, and the rest of the trip with the heavier coffees.  I think that 
would work.
Thanks again for the thoughtful reply.  I think at least I have a 
tentative plan on how to pull this off.  I will roast the SE Asian ones 
on Mon., the Indians on Tues., the Gesha on Wed., the DP and WP Koratie 
on Thursday, and perhaps the Rwanda on Friday as a backup. :-)  I hope 
they all travel well.
Best Regards,
Ken B
Bill wrote:
<Snip>
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10) From: Sandy Andina
Wow--and here I thought Thailand was at least into iced coffee (unless  
all the Thai restaurants Stateside are really serving Vietnamese-style  
instead).
On Sep 28, 2008, at 2:37 PM, Ken B wrote:
<Snip>
Sandy Andina
www.myspace.com/sandyandina
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11) From: Sandy Andina
Depends on how much room I have in my bags and how much coffee I'll  
have to brew at a time.  If it's just me, I take the Zass Turkish,  
mini-Ibis, travel mug and AP.  If it's my husband & son too (or my  
singing partner in Andina & Rich, who really walks the walk re my song  
"Caffeine"), then I bring the whirley, especially if I know there'll  
be a drip machine in the room (I phone ahead to bring the appropriate  
type of filters).
On Sep 28, 2008, at 3:16 PM, Bill wrote:
<Snip>
Sandy Andina
www.myspace.com/sandyandina
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12) From: raymanowen
"...I thought Thailand was at least into iced coffee (unless all the Thai
restaurants Stateside are really serving Vietnamese-style instead)"
Can you imagine the popularity of a hot beverage in either country? Their
three seasons are:
   - Hot
   - Really Hot
   - Really Hot and Wet (That would be now)
Currently 91 F and misting at Don Muang in Bangkok; 86 F and rain in
(Saigon). It's 12 hours later in Saigon than central time in US.
Clue: US restaurants based on foreign cuisine are pretty poor
representatives. Osaka with pen pal, visited a neat little mezzanine sushi
bar. What did I know- nothing.
Hiroko recommended something that looked like Anchovies on a rice cake. Neat
preparation. Tasted nothing like fish, and I added some sparkly sauce that
made Hiroko's face wince. Not that bad, but I did wish they weren't so
astute about warming the Sake!
I got the idea in Osan and Taegu that Koreans would almost take out a
mortgage to enjoy coffee. The Koreans at the Taegu Air Route Traffic Control
Center treated us First Mob Radio Relay guys from Clark to some Taegu
"cuisine" - a coffee shop fronting for a different kind of establishment.
Didn't try any of the coffee when I realized how expensive it was, but it
had to be better than the OB beer, IMO.
Cheers, Mabuhay (86 F, mostly cloudy in Manila) -RayO, aka Opa!
San Miguel- Mmmm, Masarap. Ayos na ang Kasunod!
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13) From: Paul Helbert
In some warm climates hot drinks are quite popular. Hot and sweet was the
norm in Botswana and in Morocco in the seventies. Probably still is. Maybe
the difference is the humidity?
On Mon, Sep 29, 2008 at 4:56 AM,  wrote:
<Snip>
-- 
Paul Helbert
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14) From: Frank Parth
<Snip>
<Snip>
<Snip>
What's your point? When I'm giving lectures in =
Kuala Lumpur it's common practice for the hotel =
to put out pitchers of hot, not cold, water. It's =
not even room temperature, it's just plain hot =
water. The students love it.
<Snip>
<Snip>
Any ethnic restaurant in a country other than its =
own can be a poor representative. The further =
away from its native region the more localized =
the food is, partly due to non-native ingredients =
and partly to make it more palatable to people =
who are used to their own local food. Some of the =
worst Chinese food I ever ate was in Italy (why =
eat Chinese in Italy? My clients wanted to have =
Chinese). The worst "Texas-style BBQ" I ever had =
was in Dubai. I'm leaving Tuesday for Italy and =
promise that I won't eat anything except Italian =
food! I'm not even bringing my own coffee (which =
brings my comments back to the original thread of =
the message).
Frank Parth
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15) From: Bill
Ken,
if I'm traveling the one thing I don't skimp on is coffee.  So if I were
you, I'd bite the bullet and do a few extra roasts.  Hard hotel bed, food
that doesn't sit right, jet lag, exhausting travel... all is wiped away with
a cup of excellent coffee, at least for a few minutes.  So i definitely
wouldn't reduce the amount of coffee you take...  my 2 centavos
bill
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