HomeRoast Digest


Topic: brew temp vs. roast degree (was:RE: +nice fooling-around espresso blend) (7 msgs / 178 lines)
1) From: Owen Davies
Among other thoughts, Jim wrote:
<Snip>
My wife used to make coffee concentrate all the time, and still
swears it was the best coffee she has ever had.  Kept it in the
refrigerator for as long as it took to use it up.  That probably
wasn't long, but her impression is that it would last at least a
few weeks.
Owen Davies
(new subscriber, pre-roaster)
(or should that be "pre-roastor," the way "weldors"
distinguish between themselves and their machines?)
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

2) From: John Abbott
Sounds like Toddy Coffee to me ;)   The ONLY restaurant in McAllen that
serves good coffee serves cold brewed coffee. I remember all the dialog last
year about cold brewed coffee and remember that I wasn't a believer. Now
that I know how my favorite place has been serving it, I'm a believer.

3) From: Owen Davies
John Abbott wrote:
<Snip>
My wife refers to it as "coffee begin" or perhaps "coffee began"
(pron. bee'-gn), which is what it was called by the little old lady
in upper New York state who taught her to make it many years ago.
This version is made in a ceramic pot (usually imported from France,
if memory serves) with an upper chamber, also ceramic, that holds
the ground coffee.  Hot water is poured very slowly into the top of
the maker, through a perforated disc that distributes it across the
grounds.  The concentrate drips slowly into the pot below and is
saved for later use.  When cold, it has the consistency of slightly
thin molasses.
Owen
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4) From: Rick Farris
Owen wrote: 
<Snip>
Would you mind sharing her recipe, Owen?
-- Rick
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5) From: Owen Davies
Rick Farris asked:
<Snip>
There really wasn't one.  Last time we made it, we must
have been using "Altura French roast," either from McNulty's
or from another shop that sold a different, and rounder,
coffee under the same name.  (McNulty's was still there
on Christopher Street last I knew; the other place went out
20 years ago.)  Before that, she would have been using
a supermarket coffee, which was all she knew at the time.
She called the coffee "coffee begin," as she was taught
by the little old lady in upper New York state who
introduced her to it.  It was made in a French pot with
a lower section rather like a teapot and an upper cylinder
that held the grinds.  A perforated disc went on top of
the cylinder to distribute the hot water over the grinds.
She would just slowly drip near-boiling water through
the top until she figured it was enough.
When it came time to drink the stuff, a teaspoon of
concentrate, roughly the consistency of thin molasses
when it was cold, got stirred into a cup of hot water.
No idea what the proportions were in the making.
Unfortunately, we broke the pot long ago and have
never found another.
I never loved it as much as she did, but it really was
a pretty good cup of coffee.  I wouldn't mind trying
it again after getting some practice with roasting.
Owen
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6) From: Rick Farris
Rick Farris asked:
<Snip>
Owen replied:
 :-)
Please, please, Owen.  How about the recipe?  You know, how much coffee,
ground how finely?  How much water poured over to yield how much
concentrate?
-- Rick
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7) From: Owen Davies
Rick Farris asked:
<Snip>
I'm not sure whether this came through before or after my last post
in this thread.  My mail server seems to be doing odd things.  (Are
you folks seeing my messages again after a couple of days delay,
or is it just me?)  Probably before.
Sorry, but I can't give any useful answers.  She said eight measures
of coffee, but that might be a function of the size of the container.
Water was just until she thought she had used enough.  The result
was a pretty thick, almost black liquid, but not quite tarry.  Grind
would have been for a filter maker, which was what she generally
used in those days, but that is not to say that this was the best option,
merely what was available.  At that point, she would not have been
using even a bean whacker, just buying it ground.
Looks like my first contribution is a rich vein for experimentation.
Could have been worse, I guess.
On another subject entirely, we bought a 12-cup Chambord French
press the other day, the first step in my new coffee career.  We'd
had one years ago, but were not sufficiently thrilled to bother
replacing the beaker when it got broken.  This time around, with
some information from the archives, we are getting coffee that's
a significant step up from the old automatic filter machine, even
with Starbuck's French roast, preground to avoid most of the dust
we'd get with the whirly blade.  I'm really eager to play with it
when the Rosto and grinder get here (not yet ordered, as the
Rosto is out of stock until sometime this week.)  And to get a
vacuum pot, a moka pot, an espresso machine that's worth
more than my car...
Owen
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