HomeRoast Digest


Topic: Yama + Cona Rod practice (3 msgs / 57 lines)
1) From: John M. Howison
Doug Hoople, all by himself, has justified the years I have spent
scanning the list.  His comments on water temp and his reports of
making great coffee without failures have vastly improved my
breakfasts.  I'd never have figured out for myself that a finer grind
is best for avoiding stall-outs.
And from Tom and Company I have learned that for brewed coffee, using
the too-dark roasts that continental cafes and Charbucks have
popularized is just a way to hide defects.
Now, if I could just figure out why more people don't brew with a
mixture of roasts.  Sweet Maria's keeps telling us that for a given
bean different roasts bring out different qualities.  I just had a mug
of Huehuetenango made with beans roasted to three different colors,
giving me all the available flavors, not just those produced at City,
City Plus, OR Full City.
Contra muros, mater rubicolla
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2) From: Lalpern2
On March 19,  "John M. Howison"   wrote:
 
<Snip>
I also enjoy a melange a trois  :-)
 
(Back to lurk mode)
 
Len
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3) From: Larry Dorman
I store my roasted beans in quart size mason jars and it's not unusual
for part of a pound to not fit... I always mix all of the roasting
leftovers together.  I've had some really amazing experiences doing it
this way.
LarryD
<Snip>
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