HomeRoast Digest


Topic: All kinds of awesome (7 msgs / 138 lines)
1) From: Allon Stern
I took a trip a couple of weeks ago, and of course, I brought homeroast.
I can never be sure I'll have enough, since sometimes I drink more  
coffee, or share some with a friend, or the trip might be extended, so  
I roasted a little extra.
I put my roasted coffee in ziplock sandwich bags, which are not an  
airtight seal - you can smell the coffee through the bag.
Here is where the awesome comes in.
I had a bar of Scharffen Berger 70% dark that I also brought with me.  
I put the bag of freshly roasted coffee in with the chocolate in quart  
size freezer ziplock.
The coffee was not required on the trip, and sat with the chocolate  
the whole time. At home, I eventually dug into that coffee, and it was  
good. All in all, it spent about a week in the bag with the chocolate.
I just opened up the chocolate.
Hooo boy! This is something I will definitely do intentionally in the  
future.
The coffee flavor is really in there. It's subtle, but in there.
This tastes, as I put in the subject, all kinds of awesome.
-
allon
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2) From: Jason Brooks
Sounds tasty!  May have to try that one sometime soon.
On Fri, Oct 23, 2009 at 9:15 AM, Allon Stern  wrote:
<Snip>
-- 
Jason Brooks
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3) From: Alchemist John
This is a good way to flavor chocolate.  With chocolate being very 
prone to absorbing surrounding flavors and odors, purposely sealing 
chocolate with a strong flavor will often transfer to the 
chocolate.  A few drops of a given essential oil on a cotton swab, 
put it in with a bar of chocolate all sealed up, and a week or so 
later you will have a subtle addition to your chocolate.  It's also 
the problem storing chocolate in the refrigerator sometimes - you 
just don't want '7 week old science experiment' flavored chocolate ;)
At 06:15 AM 10/23/2009, 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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4) From: Phil Palmintere
<Snip>
Just what is an "essential oil"?  What makes it essential?  What would be an
example of a non-essential oil?  Inquiring minds want to know.
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5) From: Doug Hoople
"Just what is an "essential oil"?  What makes it essential?  What would be
an
example of a non-essential oil?  Inquiring minds want to know."
It's an oil that has essence, meaning that it smells.
As far as their functional qualities are concerned (especially when stacked
up against things like essential amino acids), it's probably fair to say
that essential oils can be quite inessential!
I stubbed my toe on that for years before the light finally went off.
Doug
On Wed, Oct 28, 2009 at 6:40 PM, Phil Palmintere <
phil.palmintere> wrote:
<Snip>
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6) From: Rich
Google is your friend, or in this case Wikipedia. http://en.wikipedia.org/wiki/Essential_oilPhil Palmintere wrote:
<Snip>
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7) From: Alchemist John
Yeah, that Wikipedia says.
In this case, to answer your question, it's 'essential' because it is 
'essence' of the material - rather alchemical, eh?  Painting with a 
broad brush, it is usually the compound or set of compounds that when 
smelled, make you think of the original material.  So, if you do an 
extraction/distillation of roasted coffee, and what you end up with 
smells pure, heady coffee, you have 'oil of coffee' or the essential 
oil of coffee.  If it smells of bacon and 2 day old skunk, you got 
non-essential oils - or your roast REALLY sucked ;)
At 06:52 PM 10/28/2009, 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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