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Topic: Friday's Cup (17 msgs / 384 lines)
1) From: Les
This morning I brewed some 8 day rested "Bugle Blend."  (50% Tree
Dried Brazil; 25% Yemen; 25% Sumatra, post roast blended).  I have
never tried this as brewed coffee, and in anticipation of some great
espressos and milk drinks tomorrow, I thought it would be fun.  The
first sip was unremarkable.  I was a bit worried.  As the cup cooled a
bit, it was a nice mellow cup.  Nothing however really jumped out, and
their was no "Wow." factors at all.  I am not saying it wasn't good.
However it was more like a comfort food experience.  I am more used to
a lasagna type experience with my coffee, not mac and cheese.  With
that said, can a good espresso blend make a good drip brew?  I am
beginning to wonder.
Les
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2) From: Barry Luterman
One of the few blends that seems to make the crossover from espresso to
brewed coffee is Hairbender. I just always have 2 canisters on my shelf of
roasted coffee. One exclusively for espresso and the other for brewed.
On Fri, Jan 16, 2009 at 8:48 AM, Les  wrote:
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3) From: Cory Creighton
I recently ordered a couple lbs. of IMV from SM after hearing so much about
it on the list.  I roasted the first batch upon arrival (C+) and did not
have the discipline to wait more than 12 hours after roasting to try it.
WOW!!!  First cup was awesome and it has only gotten better with time.  I
was surprised how "fruity" the green beans smell right out of the bag before
I even roasted.  I will be ordering several more lbs. of this wonderful
coffee in the near future.
Thanks for all the great info on this particular bean as that is the reason
I decided to try it.
LOVE the African coffees!!!
Cheers,
Cory
On Fri, Jan 16, 2009 at 12:52 PM, Barry Luterman wrote:
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4) From: james McDougal
Hi Barry,
2 questions, please.
What is "hairbender" blend?
How about Americanos? Do you prefer them with the espresso bean or the
brewed bean?
Thanks, Mac
On Fri, Jan 16, 2009 at 1:52 PM, Barry Luterman  wrote:
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5) From: miKe mcKoffee
Generally speaking a decent espresso blend makes a good comfort food
drip/press/vac/pourover etc. not a wow cup of "coffee". Espresso extraction
accentuates flavors so much you'll usually roast differently even same bean
versus roasting for "coffee". Unless going with an extreme espresso, which
will then be very finicky and tougher to nail the shot. Even then chances
are the same bean/blend roasted targeting "coffee" would have been roasted
different. Which is not to say a bean/blend roasted for coffee can't be a
decent shot, but usually won't be a balanced shot and will usually require
shot parameters out side the norm. All said with the caveat I don't have a
clue what I'm talking about, but believe I continue to learn to fake it
fairly well...
Oh, Friday's first Cup. Ho-hum, another Panama Esmeralda Americano:-)
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.
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6) From: Barry Luterman
This might be better answered off list. I will reply.For Americanos I use my
espresso blend.
On Fri, Jan 16, 2009 at 9:05 AM, james McDougal wrote:
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7) From: michael brown
Sumatra Lintong Grade one.  three day rest.  previous two days was boring, =
today's double shot was WOW.  uber crema, and oh so smooth.  very happy.  w=
ill order more before its gone!
 =
Michael in b'ham, AL> Date: Fri, 16 Jan 2009 08:52:52 -1000> From: luterman=
b> To: homeroast> Subject: Re: [Homer=
oast] Friday's Cup> > One of the few blends that seems to make the crossove=
r from espresso to> brewed coffee is Hairbender. I just always have 2 canis=
ters on my shelf of> roasted coffee. One exclusively for espresso and the o=
ther for brewed.> > On Fri, Jan 16, 2009 at 8:48 AM, Les  wrote:> > > This morning I brewed some 8 day rested "Bugle Blend." (5=
0% Tree> > Dried Brazil; 25% Yemen; 25% Sumatra, post roast blended). I hav=
e> > never tried this as brewed coffee, and in anticipation of some great> =
<Snip>
st sip was unremarkable. I was a bit worried. As the cup cooled a> > bit, i=
t was a nice mellow cup. Nothing however really jumped out, and> > their wa=
s no "Wow." factors at all. I am not saying it wasn't good.> > However it w=
as more like a comfort food experience. I am more used to> > a lasagna type=
 experience with my coffee, not mac and cheese. With> > that said, can a go=
od espresso blend make a good drip brew? I am> > beginning to wonder.> >> >=
 Les> >> > Homeroast mailin=
g list> > Homeroast> >> >http://lists.sweetmar=iascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.com> > Homeroast com=
munity pictures -upload yours!) :> >http://www.sweetmariascoffee.com/galle=ry/main.php?g2_itemId=7820> >>=> Homeroast mailing list> Homeroast> http:=
//lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.com>=
 Homeroast community pictures -upload yours!) :http://www.sweetmariascoffe=e.com/gallery/main.php?g2_itemId=7820
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8) From: Douglas Hoople
What were your degrees of roast on the 3 beans?
On Fri, Jan 16, 2009 at 10:48 AM, Les  wrote:
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9) From: Scott Miller
Well, speaking of comfort food: I've been fiddling around with a
"comfort blend"; preliminary name is PBJ blend (Panama/Brazil/Java).
I suppose I can make a drip version and do some tweaks to make an
espresso version also.
The drip blend is nice; I just need a better quality Panama, not a Gesha.
cheers,
Scott
On Fri, Jan 16, 2009 at 2:05 PM, miKe mcKoffee  wrote:
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10) From: Tom Ulmer
I find most filtered brews unremarkable.

11) From: Eddie Dove
In the cup today is Panama Boquete Lerida Estate "Miel" roasted last
Sunday to a nice Full City, no 2nd crack.
Eddie
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12) From: John Letoto
Panama Volcancito Don Pepe Bourbon, roasted last night to Full City.
Full-bodied, even at this point after the roast.
-toto
On Fri, Jan 16, 2009 at 3:38 PM, Eddie Dove
 wrote:
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13) From: Mike Chester
Les,
My current version of D'oh Blend is 45% Tree Dried Brazil, 30% Bali, and 25 
% Ethiopian Black Sun, post roast blended.  As an Americanno, it is very 
smooth and chocolatey.  Comfortatable is a good description.  This sounds a 
lot like your blend. I prefer a bit more bite in that type of drink, but it 
is still quite good.  When I first got my Vetrano, I bought 5 lb. of Monkey 
Blend and only roasted and drank that for a month to improve my espresso 
machine operating techniques.  I drank a lot of Americannos made with Monkey 
and they were good, so I would say that it is possible to make a good brewed 
cup with some espresso blends. (I got so tired of Monkey, that I have not 
had any since then.  I could probably try it agian as the taste memory has 
faded.)   MiKe says that he gets good results with his Delirium Espresso 
Blend as a brewed cup.   OTOH, not every blend that is good as an espresso, 
would be good brewed.  So to answer your question, I would have to say 
definately sometimes.
Mike Chester

14) From: Seth Grandeau
Kenya AA Giakanja Coop Coffee Mill, C+/FC, 6 days rest, drip brewed.  Nice
and fruity.  I had found a 1lb bag I had bought as a "try-me" but forgot
about and now there is no more, so I roasted the whole lot in the Behmor and
have been enjoying it all week.  I think the fruit peaked yesterday, but
it's still quite delightful.
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15) From: Tom Ulmer
Mine was a press pot of the same roasted just into second.

16) From: Les
Doug,
The roast degrees are my blend secret!  I took the Tree Dried to a
nice Full City plus, the Yemen to a City plus and the Sumatra to a
Full city plus plus.  No oil on any of the beans after 8 days rest.
Les
On Fri, Jan 16, 2009 at 11:47 AM, Douglas Hoople  wrote:
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17) From: Douglas Hoople
On the face of it, Les, that sounds like good roast levels for all of them.
And it sounds like a really sensible combination for blending. I would have
imagined that you'd at least be getting a good brewed cup.I don't do
espresso (yet!), so couldn't comment, but I'm surprised that the brewed cup
was ho-hum. In particular, the Sumatra should have had fully developed body,
given 8 days rest. Could be that 8 days is long for the heady florals of the
Yemen, although at C+, you'd imagine there'd be enough residual internal
integrity to hold them in.
I've only had the Brasil Tree DP Ipanema by itself, but it's a really,
really nice coffee. It does appear to like being darker roasted than most
Brasilians. I've been drinking it FC+/Vienna.
More to blending than meets the eye, no?
Don't forget to report how your espresso turns out!
Thanks.
Doug
On Fri, Jan 16, 2009 at 1:58 PM, Les  wrote:
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