HomeRoast Digest


Topic: Uh Oh - A Whole New Dimension! (3 msgs / 67 lines)
1) From: JB Christy
D*mn.  I thought variety of bean, degree of roast, roast profile, length of
rest, method of brew, coarseness of grind, proportion of coffee to water,
temperature of water and length of extraction were all the variables I had to
worry about when optimizing my coffee experience...and more than enough, thanks
so much.  So I was sitting here this morning sipping my second batch of
Tanzanian Peaberry that came in my sample pack, and I was thinking that I liked
the darker roast of the first batch better, 'cause this batch tastes a little
unbalanced.  Then I wolfed down some leftover chicken fingers with sweet and
sour sauce, and washed it down with the coffee.  Wow!  The coffee tasted
*fabulous* with the sweet and sour sauce.
NOW I have to worry about *what I'm going to be eating* when I drink the
Tanzanian Peaberry roasted to light full city quickly in a fluid bed roaster,
rested for 36 hours, brewed in a Yama vac pot with a Cory glass filter rod, 29g
of coffee ground medium to 20 fl.oz. of cold water heated to 200 degrees
extracted for 1:30 plus a 1:10 kickdown time.
Coke, anyone?
--JB  B-]
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

2) From: John - wandering Texas
JB - NO CHOICE - Chocolate & Almond Biscotti!

3) From: Mike McGinness
It is mind boggling isn't it!
From: "JB Christy" 
<Snip>
of
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to
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thanks
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liked
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little
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and
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roaster,
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rod, 29g
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Liquid not powder I hope!
MM;-)
Home Roasting in Vancouver, WA USA
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast


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