HomeRoast Digest


Topic: Have you seen this? (22 msgs / 470 lines)
1) From: John Mac
Tom at his best!
This is worth viewing if you want to see what too many hours of cupping
coffee can do to you :-)http://www.youtube.com/watch?vH6XWEdSKc&feature=response_watchCheers,
John in Nor Cal
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2) From: Bob Hazen
Oh man!  You should have given a spew, er.. slurp alert!!  I darn near fell 
out of my chair.  Good to see Tom isn't all serious and stuff.
I think we should run a poll.  I vote for the gargle slurp as my favorite.
Bob

3) From: Les
Have not laughed that hard in a long time.
Les
On Mon, Mar 23, 2009 at 8:03 PM, John Mac  wrote:
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4) From: John Mac
Les,
Same here, sure wasn't what I was expecting when I first started viewing it!
He's one very special person and I'm glad we all have a chance to benefit
from his efforts!
Cheers,
John in Nor Cal
On 3/23/09, Les  wrote:
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5) From: John Mac
Bob,
Why would I do that and spoil the surprise!
Was that the same one with the chair twist ?
It's got my vote!
Cheers,
John in Nor Cal
On 3/23/09, Bob Hazen  wrote:
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6) From: Bob Hazen
Yep.  That would be the one.
Still chuckling....
Bob

7) From: Les
On a serious note, I cup about once a month just to keep some
semblence of cupping skill.  It is hard work!  Tom does it almost
every day.  I had the chance to cup a number of Pacamaras with him
about 3 years ago in Oakland.  That was much harder than what I do.
Eight coffees from the same region and the same bean trying to detect
nuances and rank them!!??  The amazing thing is we ended up ranking
them about the same.
Les
On Mon, Mar 23, 2009 at 9:07 PM, Bob Hazen  wrote:
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ear
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8) From: MichaelB
That was a hoot! Still chuckling. And he pulled it off with such a straight
face.
On Tue, Mar 24, 2009 at 10:59 AM, Les  wrote:
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--
MichaelB
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9) From: g paris
way to go Tom,
way cool and thanks for posting John,
ginny
On Wed, Mar 25, 2009 at 5:44 PM, MichaelB  wrote:
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10) From: Doug Hoople
It's all about skills, isn't it? And Tom, as always, is miles ahead of us!
:-)
On Wed, Mar 25, 2009 at 8:17 PM, g paris  wrote:
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11) From: Marty Wooten
Thanks for posting - certainly needed a good laugh.
Marty
On Thu, Mar 26, 2009 at 1:53 PM, Doug Hoople  wrote:
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12) From: Alchemist John
Maybe so, but I think he needs to work on his SPITTING technique 
next.  Looks a little loose and unfocused to me :)
At 10:53 AM 3/26/2009, 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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13) From: miKe mcKoffee
Ah yes, spitting. Probably the hardest part of cupping to master! Definitely
the hardest when it comes to overcoming ingrained conventions of etiquette.
Cupping ain't designed for polite social circles! I have one young barista
who still usually comments "it's disgusting". 
Slave to the Bean 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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14) From: Jim Gundlach
The only artful spitters I know learned it by chewing tobacco.  Which  
probably renders the palate  unsuitable for coffee tasting.
        pecan jim
On Mar 27, 2009, at 9:36 AM, miKe mcKoffee wrote:
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15) From: james McDougal
OH Mannnn! That must be my problem! Mac
On Fri, Mar 27, 2009 at 10:50 AM, Jim Gundlach wrote:
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16) From: Sam49
"OH Mannnn! That must be my problem! Mac"
What is your problem?
That you ruined you palate from chewing tobacco OR
that you don't know how to spit because you never did??
:<)
Sam
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17) From: james McDougal
Unfortunately, I was imprinted at a young age in New Mexico by my chewing
cowboy uncle - Tuffy.  Mac
On Fri, Mar 27, 2009 at 11:11 AM, Sam49  wrote:
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18) From: Elliott H. O'Reilly
It's hopeless.  I just couldn't bear to spit out good coffee.  I'd probably
die of a caffeine overdose before I could bring myself to spit it out!
Thanks Tom, those slurps were every bit as enjoyable as the anticipation I
feel watching your coffee spinning around inside my Hottop!
Elliott

19) From: Elliott H. O'Reilly
It's hopeless.  I just couldn't bear to spit out good coffee.  I'd probably
die of a caffeine overdose before I could bring myself to spit it out!
Thanks Tom, those slurps were every bit as enjoyable as the anticipation I
feel watching your coffee spinning around inside my Hottop!
Elliott

20) From: raymanowen
" I just couldn't bear to spit out good coffee."
Nor can I-
If I roasted it, and it's >just< coffee, I start changing the different
facets on my end to make it come out better.
When I first started roasting in earnest in 2005, I had just gotten some
Vietnamese green coffee beans. Hadn't yet read how bad they would prove to
be, and the first roast was in the Evil hole-in-the-bottom West Bend
continuous feed air popper. Turned out a Melange of City/ Full City+ (only a
few 2nd snaps).
My Celtic Critic and I agreed, the press brew had an attractive flavor.
Then I read how bad it should taste. I never drank any more out of the small
batch I had, and never roasted any more of those beans until 22 Mar 09. Glad
I never tossed them out, although it had occurred to me to do so when, after
several months, it smelled like I opened a whole jar of Bandimere drag strip
during the AA Top Fuel eliminations. I'm Not Kidding!
My $200 Solis MP grinder, that started out as a $149.00 grinder, must have
been set on the magic step for that brew.
Almost 4 years later, the green beans have absolutely no demerit, and
roasted to another nice Melange. (C/FC+)  Immediately out of the HG/BM and
cooler, it was In-Your-Face bright. After 6 hours, it was citrus, drifting
to fragrant Floral after 18 hours.
At 4 days, it was a very spicy double shot- 102 hours, the most attractive
mild spicy hints I've ever had in an espresso shot.
Maybe it's time to roast more VC beans- Karen said this morning's shot was
not as good as the spicy shots before.
Who, What, Where, Why?
I noticed the Mazzer has gone ballistic on me, with the Rlurimodal Rubble
grind output. That didn't just happen in a day- I went finer, from 20 down
to 18.5. It's not the logjam mash of beans crushing each other, that happens
in the first vertical stage of comical burr grinders. The grounds look nice,
they're just a wild assortment of sizes.
Time for another G I party on the burrs and back to 20.
Cheers, Mabuhay und Gesundheit -RayO, aka Opa!
"Opportunity is missed by most people because it is dressed in overalls and
looks like work." -Thomas A. Edison
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21) From: Les
Elliot,
I cupped 6 or 8 different Konas with Mike McKoffee a number of years
ago before his big trip to Kona.  We were making a decision on a bulk
buy.  I didn't waste it, but I was wasted!   I have since learned that
cupping is cupping.  Once I took some lessons and realized that you
were looking for a rating and description of the coffee, spitting it
out became much easier.  Cupping coffee and enjoying the beverage are
two different things.
Les
On Sat, Mar 28, 2009 at 10:57 AM, Elliott H. O'Reilly  wr=
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22) From: raymanowen
"Cupping coffee and enjoying the beverage are two different things."  [-Duh]
Panning Clear Creek for gold and designing gold jewelry are not quite the
same either
We have been thoroughly enjoying an origin that was thoroughly excoriated by
cuppers, so the statement is verified. Had I read the cupping reports before
I searched online for green coffee, I would have missed it completely.
As it was, the air popper roaster subsequently melted down due to my inept
handling, after my very first popper roast. I let the roast sit in a Mason
jar for months after the single press pot brew. I was vexed. The popper
literally went to blazes, and after a few months of occasional opening and
sniffing, the roast was in the pits too.
After nearly four years hiding in a plastic bag in a box, it's not baggy,
and It shines.
Cheers, Mabuhay and magandang Gabi -RayO, aka Opa!
Got grinder?
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