HomeRoast Digest


Topic: Jampit and company (2 msgs / 49 lines)
1) From: AlChemist John
I just received in some Jampit and the Brazil Winter auction 
coffee.  Roasted to 2nd crack, I may well have found a favorite coffee and 
blend.  The Jampit is rick, full and chocolaty like nothing I have ever 
had.  The Brazil is well balanced and very smooth and a little sweet.  A 
50/50 blend of the two is just grand, milk chocolate coffee.
A moka pot of the Jampit was rich and bitter sweet.  I would have sworn 
there was actual bittersweet chocolate in it.  I really hope Tom can keep 
these around a  little while until my budget allows a reasonably sized 
purchase.
--
John Nanci 
AlChemist at large
Roasting and Blending by Gestalt
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2) From: Les & Becky
Alchemist John wrote:
<Snip>
We really liked the Jampit too!  We couldn't believe the wonderful chocolaty
flavors too!  (For fun!  Hey experimenting is what it is all about!)  I
mixed two tablespoons of Dannon's La Creme extra smooth yogurt in with two
shots of Jampit.  Talk about a smooth Cappuccino without the cap!  Make all
the remarks you want!  I am a CSA member so I can take it!  It made the
chocolaty like a chocolaty malt!!!  Anyone else out there tried the Monkey
Blend over ice yet!  By the way, with Tom shutting down I had to check the
stash.  I discovered 5 lb of Panama Maunier that I had forgotten about!  I
think I can make it!!!!
It sure is nice seeing some posts about coffee again, but thanks to all you
suckers (grin>>>) you have motivated me to get out my vacuum machine and get
it going again!  All of you who want coffee preserved till the next
millennia, I had a friend of mine when I lived near Albany, OR who worked at
a freeze dry place, do a batch of beans for me.  They were fresh, but the
green ones wouldn't roast (no moisture), and the roasted ones ended up
tasting like Folger's crystals.  I stick with the tried and true, and fresh
roast 1-3 times a week!
Les
Roasting in S. Oregon
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