HomeRoast Digest


Topic: Thanksgiving coffee (18 msgs / 507 lines)
1) From: Les
What are you planning to roast for your feast next week?  I am going
to roast the Gesha Peaberry.
Les
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2) From: Scott Miller
Oh, Gesha for sure! My parents have never had it before, so I'll have that
and probably and a Kona as well.
We'll be going to an oyster roast at noon, then go to my parents for a
traditional turkey dinner. I've also been charged with bringing dessert  -->
see below for the dessert recipe ...
Extreme Pumpkin Cheesecake!
cheers,
Scott
~~~~~
Extreme Pumpkin Cheesecake
Recipe submitted by Stephanie Matthews, Tempe, Arizona
<Snip>
4 Krispy Kreme Cinnamon Twist Doughnuts
1/4 cup butter, melted
1 cup plus 2 tablespoons sugar, divided
3/4 cup canned pumpkin
4 egg yolks, divided
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground mace
1/2 teaspoon ground ginger
1/4 teaspoon salt
3 (8-ounce) packages cream cheese softened
1 egg
2 tablespoons whipping cream
1 teaspoon cornstarch
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
2 Krispy Kreme Pumpkin Spice Cake Doughnuts,* crumbled into pea-size pieces
In the work bowl of a food processor, grind cinnamon twists into crumbs.
Combine with melted butter. Press firmly into a 9-inch springform pan.
In a medium bowl, combine 3/4 cup sugar, pumpkin, 3 egg yolks, cinnamon,
mace, ginger, and salt. Mix well; set aside.
In another bowl, beat cream cheese at medium speed with an electric mixer
until light and fluffy. Gradually add remaining 1/4 cup plus 2 tablespoons
sugar; mix well. Add whole egg, remaining egg yolk, and whipping cream,
beating well.
Add cornstarch, vanilla, and lemon extract, beating until smooth. Add
pumpkin mixture and mix well. Pour batter into prepared pan. Crumble pumpkin
spice cake doughnuts into pea-sized pieces and sprinkle over batter.
Bake at 350° F for 50 minutes. Do not overbake. Center may be soft but it
will firm up when chilled. Let cheesecake cool on a wire rack for 2 hours,
then refrigerate for at least 2 hours before serving.
*Krispy Kreme Pumpkin Spice Cake Doughnuts are available only from September
30 through December 31 each year. When they are out of season, you can
substitute 2 Krispy Kreme Glazed Sour Cream Doughnuts, crumbled and mixed
with ˝ teaspoon pumpkin pie spice.
Yields 1 (9-inch) cheesecake
Note: Preparation: 10 minutes Bake: 50 minutes Cool: 2 hours Refrigerate: 2
hours
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3) From: Seth Grandeau
We're going away for the holiday, but I'm trading a couple of lbs of
homeroasted Ethiopian Organic Yirga Chefe to a co-worker for a homemade
cheesecake.  Everybody wins!
On 11/18/08, Scott Miller  wrote:
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4) From: John Mac
I'm with you  Les, I have the second half of the lot # 3 still in it's
vacuum packed bag waiting for the weekend roast session.
I'll probably roast some Guat Huehue as well for the day after.
John in Nor Cal
On 11/18/08, Les  wrote:
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5) From: miKe mcKoffee
Since December will be Esmeralda Fest month at Paradise Café kicking off
with free tasting samples of Auction Lot 5 Saturday after Turkey Day I'll be
roastin' a bunch of it this Saturday. Did a 'test' 4LB batch this afternoon,
during roast fragance and post roast munch says profile nailed the sucker.
Also going to roast Lot 1 or Lot 2 for serious select individuals to compare
the difference and let them judge for themselves if they're worth the $95
1/2LB roasted (offered by another local roaster 'cross the Columbia:-)
compared to my much much more affordable Lot 5. =
Ah oh, time for dinner...
Kona Konnaisseur miKe mcKoffeehttp://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must">http://www.NorwestCoffee.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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tmariascoffee.com
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6) From: Darliene Stanhope
I have a nice Kenya Gethumbwini Peaberry lined up for that day.  Since I am
the lone coffee drinker in my family ( I must be adopted) I get it all to
myself. :-)
Darliene
On Tue, Nov 18, 2008 at 8:44 PM, miKe mcKoffee  wrote:
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nt
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ee.com
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7) From: an iconoclast
On Tue, Nov 18, 2008 at 7:19 AM, Les  wrote:
<Snip>
 Our home roasted coffee is in high demand during the holidays.  We already
supply my sis-in-law and son on a regular basis. Dan roasted up 2 lbs of
Zigzag Blend a few days ago and today roasted up 2 lbs each Papau New Guinea
Kimmel PB (sis says she loves it as it tastes sweet) and some Brazil
Cachoeira Yellow Bourbon Dry Process. Tomorrow he'll roast another 2-4 lbs
of something else as I usually give a fat half pound to each of my 6 adult
nephews and 1 adult neice.  They never ask, but they're thrilled when I give
it.
Take care,
Ann
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8) From: Dean De Crisce
Ive been out of action on this list for awhile. Just getting caught up. My
in-laws are coming to visit us in the NYC area for the first time in their
lives. We will cook them a vegetarian tofurky thanksgiving dinner. I just
roasted a pound of the Organic Yirg to serve them. They are not coffee
drinkers at all (her father takes instant Nescafe)...hopefully they will
appreciate a vac pot of this fine bean.
On Sun, Nov 23, 2008 at 10:01 PM, an iconoclast wrote:
<Snip>
-- 
Dean De Crisce, MD
Ann Klein Forensic Center
Special Treatment Unit
8 Production Way
Avenel, NJ 07001
732-499-5653
Mobile: 310-980-8715
decrisce.md
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9) From: Eddie Dove
We still have some Sumatra Organic Mandheling left ... love that stuff.
Today some Guatemala Oriente DP and Java Kajumas Curah Tatal was
roasted for this week.
Eddie
-- 
Docendo Discimus
Home Coffee Roasting Blog and Referencehttp://southcoastcoffeeroaster.blogspot.com/On Tue, Nov 18, 2008 at 9:19 AM, Les  wrote:
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10) From: Lynne
Dean, I always make my own tofurky for thanksgiving dinner. Throughout the
years I've changed the recipe until it became a casserole of sorts. I think
my girls (the two 'official' vegetarians - my older son and I are trying to
make veggies and fruits the main portion of our diet) are tired of it, so
I'm planning to make different side dishes (as usual) and an eggplant
parmesan (I bake the eggplant instead of frying it - comes out better and I
don't get sick from all the grease), possibly with my own 'non-cheese'
cheese... no one is vegan here (anymore), but I've been OD-ing on cheese
lately (honestly, I have no will-power when it comes to good coffee or good
cheese!), so I want to make something lighter.
I always give my younger daughter roasted coffee when she comes over - my
older one (who had previously sworn off coffee) asked me for some - I'm down
to the bottom of my stash (only a few pounds left), and plan to order some
very soon. I'm going to roast what I have and hope it's good enough (heck,
they're used to the stuff they buy in the stores - they just bought some in
a store in the North End, where I KNOW they keep the coffee there
practically forever. They have a couple of barrels of green beans, and when
I asked what kind they were (I think he said something like 'Colombian') he
added that they "keep forever - years, in fact".
I imagined the barrel to have been filled when Clinton was President...
The strange thing (to me, contrary to my own family tradition, w/my mom and
aunt and uncles, who have all passed on, God rest their souls), usually no
one wants to drink coffee on holidays. My Italian side just can't understand
that...
Hoping we won't have any family drama this year (oy!) Hey, at least we have
a wonderful little added family member, who is bringing so much joy to all
of us (I'm a Nanna now - wondering if that comes with more matriarchal
powers... hmm), and the excitement of my youngest moving to New Haven -
because her boyfriend landed a Professor-ship with YALE, of all places.
He's so young (to me, of course, ha!) I know he's not my 'direct son', but
I'm so proud of him!!
:-)
Now back to working on Photoshop for my Photography finals... not enough
hours in the day for me!
Lynne
(I've also been a bit out-of-action on the list, too - so much going on,
with school and my new responsibilities of taking care of my grandson during
the week (woo-hoo!) and school.... at the rate I'm going I should graduate
sometime after I reach retirement age... lol)
On Sun, Nov 23, 2008 at 10:43 PM, Dean De Crisce wrote:
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11) From: Dean De Crisce
Thanks Lynn...
On Mon, Nov 24, 2008 at 12:56 AM, Lynne  wrote:
<Snip>
-- 
Dean De Crisce, MD
Ann Klein Forensic Center
Special Treatment Unit
8 Production Way
Avenel, NJ 07001
732-499-5653
Mobile: 310-980-8715
decrisce.md
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12) From: Brian Kamnetz
Dean,
It's possible that your inlaws will enjoy your coffee, but based on my
experience it is not likely. You might consider having on hand the
coffee or coffee by-product you know they like (even if it is
disgusting), and then, once the have staunched their jones for the
familiar, invite them to try some alternatives.
Brian
On Sun, Nov 23, 2008 at 10:43 PM, Dean De Crisce  wrote:
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13) From: Yakster
We had a big pre-Thanksgiving potluck at work today.  Lots of good food and
desert.
I brought in my city roasted, two day rested Guatemala Huehuetenango Finca
La Maravilla along with a grinder and a scale.  Previous experience taught
me to grind finer and dose higher for the 2.2 liter airpots here at work so
I measured out 200 grams of beans (4.2 oz) and ground them up.  I poured a
little hot water over the grinds and gave it 30 - 60 seconds to bloom before
hitting the brew button.  I think it came out pretty good.  Most people were
drinking pop or beer, but I did see several people drinking the coffee with
desert.
Wow, kind of stunning to see 4.2 oz of home roast used in one go.  That was
out of a 12 ounce roast of greens that yielded 9.7 ounces roasted.  Tastes
pretty good, though, I can't stop drinking it.
So, for Thanksgiving, I'll be vac potting something, either the City Guat,
the City Peru FTO San Ignacio Cajamarca I roasted last night (tastes nice
and sweet this morning with a very nice, long finish) or mabye the Sumatra
Mandheling I took to full city on Sunday.  I'll also be brewing some decaf
to be roasted tonight for my mother-in-law.  I'll send the rest home with
her.
So, anyone else roasting and brewing up anything special for the holidays?
Hmm, I should make some coffee ice cream... should have roasted some
Tanzania Peaberry, but maybe the Sumatra would work well.
-Chris
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14) From: Seth Grandeau
Wow!  If my math is right, that's 2.7 grams of coffee per fl. oz.  I usually
target 1.5 for drip.
On Tue, Nov 24, 2009 at 4:49 PM, Yakster  wrote:
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15) From: Yakster
Wow, actually it was 120 grams, not 200 grams.  Don't know where that came
from.  Really, it was 119 grams / 4.2 ounces on the postage scale.
See, that was just a test to see if you were awake.  You passed!
Still on the strong side according to the SCAA coffee control charts, but
I've had a real hard time getting good tasting coffee that doesn't taste
watery with less when brewing into these half gallon airpots.
-Chris
On Tue, Nov 24, 2009 at 1:59 PM, Seth Grandeau  wrote:
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16) From: Greg Hollrigel
With family coming over, I've ramped up the fresh coffee for the week.  It
looks like I'll have a smorgasborg (sp?) for guests to choose from.
I've got the following:
Homemade blend of 67% Brazil/33% Sumatra Lintong Dolok Sanggul - mostly for
espressos
Left over portion of Sumatra Lintong Dolok Sanggul (about 7 days post roast)
- SO espresso
Ethiopia Organic Dry Process Guji Sidamo (5 days post roast) - drip coffee
Waw, Bukan Main! (4 days post roast) - espresso
My first surprise was with the Ethiopian.  I've read everyone's accounts of
"fruit bombs" and berry flavors, but never experienced it yet myself.  And,
after accidentally taking my first roast of Sidamo too far in my opinion, I
didn't really care for it.  But the latest batch, which is above, is unreal.
My fruit bomb cherry has popped.  I love this Ethiopian so much, I just
received a follow up order for another 4 pounds from Tom.  I can't believe
what I've missed.
Also, I like the Sumatra as a SO espresso.  I'm not sure of what I taste,
but it is close to my preference.  My blend is OK, but not great.  The SO
Sumatra is better.
And for the Espresso Workshop #8, I have high hopes on that one.  The roast
looks great, so I hope I get the extractions right.
With all of these good coffees I have right now, my morning has morphed into
2 cappas, 1 double espresso, and 1 cup of Ethiopian drip (either from the
Aeroproess or Clever Coffee Dripper).  I have been having quite the
energized mornings!  :-)
I might roast another Ethiopian this morning, just to make sure I have
enough through Sunday ;-).
Cheers,
Greg

17) From: michael brown
My brother just got in from Colorado last night and was eager to try some of my coffee again.  So this morning i pulled a shot of hand blended (hand full of this, hand full of that) Ethiopian/Sumatra, then followed it with a SO shot of Yemen Mokha.  He was much pleased.  We're going to visit my dad's side of the family on Turkey day, and my uncle has requested a bag of Yemen and a bag of Guatamala Huehue.  My cousin wants a bag of Brazil Mogiana.  I'm also going to bring some Kenya Nyeria (sp?) for post-engorging consumption.  
Later this afternoon i'll do a chemex pot of whatever my brother wants to try..
Oh a quick cool side story:
I went to a new coffee shop in town and shook hands with the owners who i had chatted with via email.  I ordered a cappuccino.  After he served me, he waited to get my judgment.  And i quote, "So what do you think?  This is kind of like cooking for a chef."   How cool is that??
Michael B
b'ham, AL
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18) From: Darliene Stanhope
I have roasted some Yemen Mokha Sanani to full city and my own blend of
coffee that I call Chocolate Lovers Blend for Thanksgiving both coffees have
5 days rest so they should be just right.  I roasted 1/2 lb of Hawaii Kowali
Blue Mountain for myself for the weekend to get me prepared for shopping.
It's amazing how the right coffee can get you prepared for most anything.
Darliene
On Wed, Nov 25, 2009 at 10:15 AM, michael brown  wrote:
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