HomeRoast Digest

Topic: Tom's Monkey Blend (11 msgs / 220 lines)
1) From: Mike McGinness
I first tried Tom's Monkey Blend (TMB) back in March. Didn't really care for
it. I don't remember exactly why. However, I only did one roast batch and
was fairly new using Miss Silvia. Checked my logs and it was roasted to what
I called aggressive full city/Vienna, pre-variac fixed voltage roast time of
8 min.
After attending NASCORE and sampling shots from Dr. John and one other, I
decided to give TMB another go. (Other vendors were offering shot samples,
but in paper espresso sized cups, no thanks. Paper or styro cups don't cut
it with me, just another of those CSA things...:-) This time I roasted about
the same darkness visually, sound wise into a rolling 2nd, 460f, with a big
difference 13:19 total time modified BB profile using variac voltage control
versus the previous 8min fixed voltage.
Just pulled a shot a while ago. 23sec double (missed my 25sec target)
Beautiful almost 100% dark crema on pull, settled to about 50/50 in 30sec or
so. Weighed 20gr for the grind, then used the technique Dr. John uses: fill
the portafilter slightly heaping, tap lightly, scrape the top level, light
tamp, tap, tamp, polish and pull. It used almost all 20gr. Taste? Very good
classic Northern Italian shot. Not quite the same flavor as Dr. John's
Malabar Gold but very very similar. Texture and mouthfeel excellent. BTW,
according to Dr. John Josuma a shot should be virtually 100% crema on pull,
and theirs were... Also, I asked, the beans being ground and pulled that
Saturday were roasted on Monday so also relatively fresh.
Changing tastes and better techniques (both roasting and espresso pulling:-)
So now me thinks I like TMB for a full bodied less bright shot.
Variable Variac Rockin' Rosto Roasting in Vancouver, WA USA
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2) From: Dan Bollinger
Mike, your description makes me want to buy an espresso machine.  Darn. I
was hoping to keep my life simple with a Zass and press pot. :)   Dan
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3) From:
I have been giving my neighbors fresh roasted coffee. These are the folks who drink Milstone columbian med/dark (read yuk) roast. I have given them the names, type of roast for each coffee and they have enjoyed all but none hit the sweet spot.
I asked what they wanted from their coffee; Yafa wanted BOLD. OK I think, I know what to do. 
These folks will still brew in a now clean drip maker.
I roasted the unknown bean the other day, ground it the next morning and left it on their doorstep before I took of for a couple of days.
I got back a couple of hours ago and was wonderfully assulted by the new Monkey Blend lovers!!
What was it, what was it is all I heard. They have NEVER had such a perfect coffee.
thanks tom and maria

4) From: Rick Copple
badabingbadabean wrote:
I had been thinking to eventualy make a drip pot of that. Tom doesn't 
recommend it for drip as it was designed for espresso, but I'm the kind 
that wants to see for myself. Sounds like at least some folks like it 
for drip. :-)
Rick Copple
Marble Falls, TX

5) From: Rob Stewart
badabingbadabean wrote:
Good one Ginny,
It's surprising how blah.. the reaction can be to good coffee by those 
not use to it.  Good choice .... Monkey.
A few times I have been so disappointed with a bean/roast that I was 
going to throw it out.   My wife took it to work, which I didn't really 
expect and one of her co-workers likes it so much that she hoards it and 
offers to take all reject coffee.    Now there is a candidate. I've been 
meaning to roast her up something good.

6) From: Brett Mason
$10 a lb. Rob!
I have $40 in checks and another $130 on its way from SoCal.  Very
important to establish the value of your coffee and labor.  It's still
a concession because we work way too much at this for the benefit to
others... But it's how I get free coffee... (friends' investing inmy
coffee stash...)
And they love it!
On 10/23/05, Rob Stewart  wrote:
ks who drink Milstone columbian med/dark (read yuk) roast. I have given the=
m the names, type of roast for each coffee and they have enjoyed all but no=
ne hit the sweet spot.
ribes) go tohttp://sweetmarias.com/maillistinfo.html#personalsettings<Snip>
Brett Mason
   _(( )_  Please don't spill the coffee!

7) From: Alchemist John
I recall Tom saying he doesn't like it as drip, but I drank it for 
years that way.
At 20:32 10/22/2005, you wrote:
John Nanci
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/

8) From: Dan Bollinger
However, Liquid Amber does make a fine Americano, so I suppose a good drip, too. 
I often serve it as an Americano to guests. I let them choose which beans for 
their cup. The single origin I have, or LA. Dan

9) From: Rick Copple
Alchemist John wrote:
I made a pot of it today, and thought it was quite tasty. A little 
different, but some very cool taste bud flavors blooming on the tongue. 
I can see why some would like this as drip.
Rick Copple
Marble Falls, TX

10) From: miKe mcKoffee
Recall a recent thread someone asking if Monkey had Monsooned Malabar. I'd
say with 99.99% certainty no. Then someone seemed to recall Tom saying there
was an Aged coffee used in Monkey. I believe the recollection was incorrect
and again with a 99.99% certainty I'd say no. Simple visual inspection of
Monkey greens easily confirms this let alone how it roasts and in the cup.
Kona Konnaisseur miKe mcKoffeehttp://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must">http://www.mcKonaKoffee.comURL to Rosto mods, FrankenFormer, some recipes etc:http://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.
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11) From: Joel Gomberg
miKe mcKoffee wrote:
I agree.  The yellow Malabar beans really stick out in Liquid Amber.  Nothing 
like that in Monkey.
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