HomeRoast Digest


Topic: RIP CR and MP (6 msgs / 133 lines)
1) From: Bill
Anyone done any Roast in Parchment Costa Rican in a Moka Pot??
I'm looking to roast some up but I'm curious if anyone has used it in a
MP...  Mainly because the MP has a volume constraint.  Is the parchment
going to eat up a lot of volume in the MP and give me an inferior cup?  Do I
need to break out the FP for the RIP?
Anyone know, or will I have to find out for meself?
Anyone used it for espresso?
Thanks!
bill
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2) From: Bob Hazen
This one should get the anti-acronym folks into a lather.  From the subject 
line, I thought your CR and MP bit the dust!  However....   You very kindly 
used the full names in your post so folks could understand by context.
Made me grin!
Bob

3) From: Michael Wade
No, just AP, but other than the grind comes out with a coarse texture from 
large particles of parchment it doesn't seem to take up a lot more volume 
per gram than my other coffees.
It really makes my grinder work to chew it up, though.
Looks like you're gonna be a pioneer,
Michael Wade

4) From: raymanowen
"Anyone done any Roast in Parchment Costa Rican in a Moka Pot??__
Anyone know, or will I have to find out for meself?
Anyone used it for espresso?"
Physician, Cure thyself! And Post...
Costa Rica . . . PB roasted 31Sep08 (C+), this really jumped out of the MP
earlier this afternoon, while the Brazil - - Formosa was ready to go MP with
its toasted nuts right out of the roaster yesterday and this morning.
Cheers, Mabuhay and Magandang Gabi -RayO, aka Opa!
Got Grinder?
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5) From: Alchemist John
That's odd in regards to the grinder.  I found, with my Trosser, that 
I had to work much less with this bean.  Quite soft IMO.
I thought briefly about the parchment contribution but just brewed it 
with the same ratio of coffee to water and found no desire to adjust 
it.  I would suggest the same with the MP.
At 03:05 PM 10/4/2008, you wrote:
<Snip>
John Nanci
AlChemist at large
Zen Roasting , Hand Grinding, Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/Homeroast mailing list
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6) From: Michael Wade
John, since I don't have the feedback you do with your Trosser, I'm going on 
the fact that I have to set the timer longer to get through the usual dose, 
and the noticeable rattling and banging.  If I had to make a WAG, I would 
lean toward that new term that's popped up lately, "popcorning" of the beans 
up out of the throat of the burrs.  Do you have any sense that the parchment 
is hard and brittle?  Do you get the same visible chunks of parchment in the 
grounds?
Before trying it, I thought of the parchment as being like chaff, but it's 
much more substantial stuff...
I don't have any roasted at the moment and since we are demolishing the 
kitchen tomorrow, all usual activities must be redesigned, relocated and 
rescheduled...
Michael Wade


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