HomeRoast Digest


Topic: Coffee in Spain (10 msgs / 283 lines)
1) From: MSMB
I am going to be spending the next several months in Spain, mostly in Madrid
and Santander (in the north).  No doubt I will be traveling to other places
as well.
If anyone knows of a place that is good for a cup of coffee in any of these
places, or anywhere in the country, I would appreciate the information.  
I guess that for my daily coffee I am going to have to learn to do stove top
roasting in a pan.  Anyone have any advice?
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2) From: Dean De Crisce
For the stovetop roasting, if you can, use a metal whisk, and a commercial
cheap (but thick) aluminum pot. You have to wear a glove, because the heat
from the pot rises. Never stop whisking-and at first crack, turn down the
temp to a 1/3. of course, open the windows. Its a pain, but in a pinch has
worked great for me, especially with small batches.
Dean
On Sat, Jul 18, 2009 at 12:54 AM, MSMB  wrote:
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3) From: Tom & Maria - Sweet Maria's Coffee
I can testify to to Dean's technique. The results of his roasting 
were some of the nicest (most even/least scorched) roast samples I 
cupped recently.
<Snip>
-- 
-Tom
"Great coffee comes from little roasters" - Sweet Maria's Home Coffee Roasting
               Thompson & Maria -http://www.sweetmarias.com     Sweet Maria's Coffee - 1115 21st Street, Oakland, CA 94607 - USA
             phone/fax: 888 876 5917 - info_at_sweetmarias.com
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4) From: james McDougal
Don't know if you are an espresso fan, but if I remember correctly there are
lots of places to get espresso and I remember it being pretty good. Mac
On Sat, Jul 18, 2009 at 12:54 AM, MSMB  wrote:
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5) From: Mike Koenig
I was there on vacation last year,  I found drinkable espresso to be
ubiquitous, (and minimal starbucks locations).  None of it was really up to
the standards we tend to have as homeroasters, but I rarely got a shot that
I would consider bad.  Like Italy, the "normal" coffee seems to be espresso
(at least in cafes and bars)  I was also drinking a lot of "cortado" which
is an espresso shot in a small glass, with a little bit of steamed milk
(sometimes they even give you the pitcher, and you can pour the
milk yourself).
Make sure you try the hot chocolate as well - in some places its so thick
you can eat it with a spoon.  (the locals drink this before they go home
after a night of drinking - usually at some rather insane hour of the
morning).
--mike
On Sat, Jul 18, 2009 at 12:54 AM, MSMB  wrote:
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6) From: Michael Mccandless
Might be difficult to avoid "Spanish Roast"
McSparky
On Tue, Jul 21, 2009 at 5:01 AM, james McDougal wrote:
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7) From: Michael Mccandless
Might be difficult to avoid "Spanish Roast"
McSparky
On Tue, Jul 21, 2009 at 5:01 AM, james McDougal wrote:
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8) From: MSMB
Great; thanks! Sounds good!

9) From: Lynne
Tom -
I'm sorry that I never did send my sample out to you! I was involved with
moving... not to mention (ouch) hurting my back when I (ever so foolish!)
decided to sit on the floor with my now nearly-one-year-old grandson.
Healing is slow... but I'm getting better.
MSMB (don't know your name..) -
I'm so jealous! I visited Madrid once. Won't tell you how long ago - but I
didn't have a grandson, didn't have any kids, lol - wasn't even married back
then. Was on a Catholic holiday, which, at least back then, meant everything
- and I mean *everything*, except the Prado was closed.
Didn't matter - there's more in that museum that can be seen in one day. Ah
- and the sangria!! Never had sangria that delicious afterwards...
Anyway - back to roasting. I do all my roasting stovetop, and don't want to
try any other method. I have recently discovered that the gas stove I now
use also roasts my hands (the glass-top electric in my old apt didn't do
that), so yes, I think a glove or pot-holder mitten would help. I use a
wooden spoon (have to replace them every so often) - a longer handle would
help. Very important to keep stirring... I try to keep the roasts between
12  and 14 minutes. (as with everything, experience is a wise teacher)
I'm trying to use a larger pot (I find aluminum is best, but I'll use
anything in a pinch), but my roasts come out better in the smaller one, I
think. It might be the several years of seasoning, too, on the smaller one.
Good luck - have a great time!
Lynne
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10) From: MSMB
I am sorry in the long delay in reading this message.  My mailbox gets
enormously full and sometimes I just will miss a message.  By the way, most
people just call me MS.  I can't remember when it started, but it has been
fine with me. Names like this seem to be more common here in the south
(USA). For example, I have a friend named FA (we sing his name: Do-Re-Mi-
Fa...) I know some people seem to get insulted; like I am somehow not being
open with them.  Sometimes people have even thought I was a female, Ms,
which I have always considered humorous.  
I first went to Spain 40 years ago; it changed my life ... what a different
world now!! I remember the thick syrupy coffee ... later on I became,
exclusively, a tea drinker, and now I am going back as a coffee drinker.  I
only tried stove top roasting once, when I first began to roast, and then I
burned or simply over roasted the beans.  I am going to practice here, at
home a bit and will let you know how it comes out.  Thanks, Lynne, for your
response!


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