HomeRoast Digest


Topic: Good Friday Cup (14 msgs / 377 lines)
1) From: NANNERNLP
I have never tried any aged coffee before and was curious enough to order 1 
lb on my last sweet marias order. Roasted it March 25th so I thought I 
could dip my toe in the water this morning, and try it.  I used 2 scoops aged & 
3 scoops yemen(I know I am a chicken). It is a delicious cup, I am not good 
at all describing flavors, but tastes a little of leafy tea, and is sweet. 
Tomorrow I will be brave and brew only aged & see how I like it. What is in 
everyone else's cup this morning?
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2) From: David Rossell
Drinking a big French press pot of Decaf Kenya Nyeri.  First time I roasted this bean, I got a fantastic gingerbread flavor out of it.  I haven't managed to duplicate that, but this City roast is sweet with just a touch of citrus.  Nice.
David

3) From: Peter Louton
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4) From: Jim Couch
HSS!
The aged is something you will either like or not, hope ya enjoy the full
leaded tommorow.
On Fri, Apr 2, 2010 at 6:56 AM,  wrote:
<Snip>
-- 
"Idiots are so much fun! Thats why every village either has one or wants
one!"
G. House MD.
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5) From: Lynne
My cup this morning was Colombia "PLatos Fuertes de Huila," roasted
stove-top, as usual (Wed - right before I ran out this time, instead of
after:D), brewed by dumping the grounds in a pan of water timed as though it
was French Press. (Broke my brewers - will write more later - in a rush
right now). Delish. Would like to have a second cup, but can't right now.
Lynne
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6) From: Scott Miller
Ethiopian Yirgacheffe here... I had been drinking lots of dry processed &
wild flavored Sidamo beans.
It's nice to get back to a more refined cup.
cheers,
Scott
On Fri, Apr 2, 2010 at 11:46 AM, Lynne  wrote:
<Snip>
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7) From: Lynne
Oh, I love Ethiopian coffees - at least what I've had. Been my favorites
(hopefully,
w/the political situation the quality doesn't suffer in the future!)
Lynne
On Fri, Apr 2, 2010 at 1:02 PM, Scott Miller  wrote:
<Snip>
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8) From: raymanowen
I tried some Turkish coffee- my way- using hot distilled H2O from the
espresso machine wand. It generated the micro foam directly, so the trick
was to maintain the foam head 5m without letting it actually boil and
agitate the brew.
The first time I brewed Turkish was in the new Ibrik I got from SM. I had
images floating in my head about several boil-foam-cool cycles. That wasn't
going to happen, misteak or not. Too many "boil" cycles for my coffee.
Rules are made for breaking, plus the synapses convert everything to fuzzy
logic anyway. Maintaining the foam requires a  less heat than the
churning boil cycle, and this clod barista didn't master it for a while.
For a new roast, the starting espresso grind is 20. (Burr separation)  10
seemed like a good starting point for Turkish, so, like the first espresso
shot I ever brewed, I added a little organic cane sugar to the coffee
grounds. Also a nip of vanilla soy milk, to cover all misteaks.
Two coffee spoons (enough for two double espresso shots) of beans for the 10
oz Ibrik. With the burrs set to 10, BUFF had to work a few seconds to grind
it, and lots of grounds came out when I "puffed" it several times to clear
the grind path.
Instead of bringing the water-coffee-sugar to a boil in the cold Ibrik, I
boil the water first and add it, never actually boiling the brew. Micro foam
comes up immediately- dark, not the golden crema color of espresso.
I was originally tempted to try Turkish brewing in my foaming pitcher- about
the right size. Glad I didn't. Imagine the mess, donning welding gloves
mid-brew to avoid hot knuckles.
Even with the interesting-to-watch mixture turnover, the first brews weren't
bad at all, and clumsily decanting the homogenized brew from a right-handed
Ibrik made for some tantalizing body. It's a Hoot!
Cheers, Mabuhay -RayO, aka Opa!
-- 
Persist in old ways; expect new results - suborn Insanity...
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9) From: raymanowen
Hawaiian Kona Moki's farm, Turkish! -ro
On Fri, Apr 2, 2010 at 12:25 PM,  wrote:
<Snip>
-- 
Persist in old ways; expect new results - suborn Insanity...
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10) From: Andy Thomas
Sumatra Lintong Dolok Sanggul, roasted 30 minutes ago and brewed a single m=
ug with Melitta #2. Surprisingly good for no rest -- fragrant woodsmoke, li=
ke maybe sandalwood, slightly sweet. As the roast got underway, I noticed m=
y temp reading was way off, and by the time I finished fiddling with the TC=
, we were rapidly approaching first crack with only 3.5 minutes on the cloc=
k. Tried to compensate, but, well, sometimes things get out of control arou=
nd here. What can I say? End of roast came way too fast for my liking, but =
as I say, the cup is pretty good, anyway! Good Friday indeed!
From: "NANNERNLP" 
To: homeroast
Sent: Fri, April 2, 2010 4:56:45 AM
Subject: [Homeroast] Good Friday Cup
I have never tried any aged coffee before and was curious enough to order 1 =
lb on my last sweet marias order. Roasted it March 25th so I thought I =
could dip my toe in the water this morning, and try it.  I used 2 scoops =
aged & =
3 scoops yemen(I know I am a chicken). It is a delicious cup, I am not good =
at all describing flavors, but tastes a little of leafy tea, and is sweet. =
Tomorrow I will be brave and brew only aged & see how I like it. What is in =
everyone else's cup this morning?
Homeroast mailing list
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Homeroast community pictures -upload yours!) :http://www.sweetmariascoffee=.com/gallery/main.php?g2_itemId=7820
      =
Homeroast mailing list
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11) From: Martin Maney
On Fri, Apr 02, 2010 at 07:56:45AM -0400, NANNERNLP wrote:
<Snip>
This morning I broke my own rule and brewed some of yesterday's Villa
Sarchi Solis.  It was quite good, but I really should have left it rest
a little longer to take the edge off the brightness.  Of course if I
hadn't decided to try preheating the Nesco it might not have come out
of the roaster quite so in need of brightness taming (despite being
just into second crack)...  Right, hands off the Nyeri Tambaya until
tomorrow.  Got it.
Just finished a cup of the Tomas Ovalle Peruvian (roasted last
Saturday).  Someday I may find out how long this stuff keeps, but not
this time since that was the last full brew of it in the jar.  Today
the chocolate was more in the background, but also showed up from first
sip (too hot to slurp) to last.
-- 
We found that we were making mistakes due to the complexity.  Then we
wrote scripts to write the configs for us, and using these scripts, we
made mistakes in a faster, more automated manner.  Something needed to
be done.  -- Jeff Allen, A Gentle Introduction to Cricket
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12) From: Justin Schwarz
Great coffee day today started with a cup of The delicious Panama DP roasted to FC+ in the hotel.  Brought along the tea kettle, zass, and a #2 mellita.  I haven't found any decent shops in Medford, OR so when visiting family homeroast is a must! Yesterday we took a trip to Ashland and visited 2 shops.
Rogue Valley Roasters
This place had very good food and a very nice espresso my wife's mocha was delicious made with ganache and prepared well.  Unfortunately, when I asked them if they roasted on site the response was that the previous owners were the ones that roasted, and were no longer in the picture.  The coffee was from a roaster in the bay area that I hadn't heard of and espresso beans were oily and dark. I spoke with the barista who I found out was the owner and asked him if anyone in town roasted on site, he was hesitant to refer me to his competitor and I told him about the customer disloyalty card and we talked a bit about:
Noble Coffee
I visited them yesterday and drove 20 miles out of our way before heading north to Salem today.  Yesterday was a quick espresso and out but on my visit today I got to speak with one of the owners and he was very happy that I recognized all of his efforts and we got to chat a bit in their roasting room, Jared's goal he told me, was to quietly be the best coffee shop in the world.  He's off to a great start.
Key points that impressed me:
1) Meticulous espresso preparation by all baristi
2) Choices- 2 espresso blends, a SO espresso (a CoE Nicaragua) and a decaf
3) Roasting done on site, all retail coffee was less than 3 days old.  Espresso was rested properly before use
4) A syphon bar
5) Beautiful microfoam and latte art 
6) Roast dates proudly displayed on retail bags, couldn't find any older than 3 days
Ashland is a great place and this makes future family trips to visit the in-laws in southern Oregon a little more interesting.  Sorry honey can't visit family on the first day because I "forgot" the homeroast  ; )
-Justin
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13) From: Brian Kamnetz
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14) From: Zara Haimo
Thanks so much for posting the Ashland reviews - I'll be heading there again 
later this month.  I especially appreciate finding out about Noble Coffee as 
I hadn't run across them before.  I've had decent coffee at the Beanery on 
Ashland St. in the past, but nothing worth driving out of my way.
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