HomeRoast Digest


Topic: Best Short-rest Drip Coffee (20 msgs / 568 lines)
1) From: Rick Farris
I made a mistake and ran myself out of roasted coffee.  I normally keep some
Huehuetenango around for these emergencies, but I just looked for some and
I'm out of it.  I'm wondering which of the following beans you think would
be best with minimal (say, 20 minutes :-)) rest?
I have:
Brazil Cooxupe Prima Qualita
Columbian Organic Bucaramanga Bourbon
Columbian Organic Mesa de Los Santos Coop
Costa Rican La Minita Terrazu
Ethiopian Ghimbi Natural Decaf
Ethiopian Yirgacheffe Grade 2
Hawaii Kona Blue Sky '02
Hawaii Kona Greenwell Farms '02
Hawaii Kona Koa '02
Hawaii Kona Mountain '02
Hawaii Kona Purple Mountain Farm '02
Indian Monsooned Malabar
Kenya AA Karani Auction Lot '02
Kenya AA Karumandi Auction Lot '02
Kenya AB Gakui Auction Lot '01
Nicaragua Organic/FT Segovia -02
Panama Boquete -Finca La Berlina
Sumatra Mandheling Natural Decaf
Timor Organic Aifu '01
Uganda Budadiri AA Specialty
Yemen Mokha Ismaili (Hirazi)
Thanks,
-- Rick
P.S. Needless to say, I'll be roasting today.  Don't spend too much time
mulling it over!  :-)
[RF]
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2) From: Mike McGinness
First answer is Yes!
Second answer Moonsooned Malabar. It doesn't need rest, that Zombie Funky
stuff has already been dead a long time:-)
Third answer, it's Kona time any and all the time!
MM;-)
Variable Variac Rockin' Rosto Roasting
Miss Silvia brewin'

3) From: John Abbott
I'm not familiar with the Columbians but Nicaragua Organic/FT Segovia -02
and the Malabar is ready in about as fast as Huehue.

4) From: Terry Stockdale
Rick -- Since you're talking about a 20 minute rest after roasting, I vote 
for the Brazil Cooxup Prima Qualita.  This coffee has very little acid, and 
is likely to do well with such a short rest.  Of course, you could just go 
with a high-acid Kenya and tough your way through it .
Terry Stockdale -- terrys -- Baton Rouge, LA
website: http://lists.sweetmarias.com/mailman/listinfo/homeroast">http://www.dadstoy.nethomeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

5) From: Mark A. Chalkley
Oh, give it a rest, Rick - you were just looking for an excuse to brag
on you inventory selection. ;>)
But, just in case you were serious:  I've had good results with
Malabar on short rest, as well as Columbian.
I asked the same question a while back, having neither Columbian nor
Malabar (a problem I've since remedied), and went with a Uganda - I
wasn't thrilled with it.
Mark C.
On Saturday, November 23, 2002, 2:39:18 PM, Rick Farris wrote:
RF> I made a mistake and ran myself out of roasted coffee.  I normally keep some
RF> Huehuetenango around for these emergencies, but I just looked for some and
RF> I'm out of it.  I'm wondering which of the following beans you think would
RF> be best with minimal (say, 20 minutes :-)) rest?
RF> I have:
RF> Brazil Cooxupe Prima Qualita
RF> Columbian Organic Bucaramanga Bourbon
RF> Columbian Organic Mesa de Los Santos Coop
RF> Costa Rican La Minita Terrazu
RF> Ethiopian Ghimbi Natural Decaf
RF> Ethiopian Yirgacheffe Grade 2
RF> Hawaii Kona Blue Sky '02
RF> Hawaii Kona Greenwell Farms '02
RF> Hawaii Kona Koa '02
RF> Hawaii Kona Mountain '02
RF> Hawaii Kona Purple Mountain Farm '02
RF> Indian Monsooned Malabar
RF> Kenya AA Karani Auction Lot '02
RF> Kenya AA Karumandi Auction Lot '02
RF> Kenya AB Gakui Auction Lot '01
RF> Nicaragua Organic/FT Segovia -02
RF> Panama Boquete -Finca La Berlina
RF> Sumatra Mandheling Natural Decaf
RF> Timor Organic Aifu '01
RF> Uganda Budadiri AA Specialty
RF> Yemen Mokha Ismaili (Hirazi)
RF> Thanks,
RF> -- Rick
RF> P.S. Needless to say, I'll be roasting today.  Don't spend too much time
RF> mulling it over!  :-)
RF> [RF]
RF>
RF> homeroast mailing list
RF>http://lists.sweetmarias.com/mailman/listinfo/homeroast">http://lists.sweetmarias.com/mailman/listinfo/homeroasthomeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

6) From: John Abbott
Opps!  5 CSA demerits to Mark for exposing a brag!!  From a purely CSA point
of view, I'd put my list up but then Tom & Maria would be jealous!!
John - remembering that the first guy never wins.

7) From:
<Snip>
You don't have it, but Java Jampit needs to be drunk within
24 hours.  Lovely stuff, too.
I do drink the Timor too soon after roasting sometimes, but
it isn't a particularly good idea.
Be well,
Lissa
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8) From: Terry Stockdale
Rick -- Since you're talking about a 20 minute rest after roasting, I vote 
for the Brazil Cooxup Prima Qualita.  This coffee has very little acid, and 
is likely to do well with such a short rest.  Of course, you could just go 
with a high-acid Kenya and tough your way through it .
Terry Stockdale -- homeroast -- Baton Rouge, LA
Website --http://www.dadstoy.netPreground commercial blend + Drip pot = Coffee?
Monkey + HIP + Rocky + Silvia = Espresso
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9) From: Mark A. Chalkley
Doggone it - that's what I get for reading the rules too hastily.  I
thought I'd get 5 bonus points!
_Assuming_ your interpretation of the rules is correct, you should now
get 1000 bonus points. Of course, on the other hand, insulting Tom &
Maria on their own sponsored list could get you flogged and your stock
taken away from you and divy'ed up amongst the rest of us, so I'm not
sure _where_ you stand...  ;>)
Mark C.
On Saturday, November 23, 2002, 3:12:47 PM, John Abbott wrote:
JA> Opps!  5 CSA demerits to Mark for exposing a brag!!  From a purely CSA point
JA> of view, I'd put my list up but then Tom & Maria would be jealous!!
JA> John - remembering that the first guy never wins.
JA>

10) From: Rick Farris
Mark wrote:
<Snip>
Always.  For the amount of money I've got invested in it, I look for every
opportunity to brag about it.  At least I didn't put in quantities for each
one.  (Ok, ok, I knew if I did that Scott would weigh in with his half-ton
stash!)
-- Rick
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11) From: Rick Farris
Lissa wrote:
<Snip>
When last I inventoried I found about an oz of Jampit in the bottom of a
sack.  I immediately logged onto Sweet Maria's to order more and they were
out. 
-- Rick
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12) From: David Lewis
At 12:39 PM -0700 11/23/02, Rick Farris wrote:
<Snip>
I've roasted the Ghimbi and immediately vac-brewed it to good effect, 
and I've made espressi four hours later, also very good. The Yirg I 
usually rest a little, but I personally find it has wonderful 
grapefruit notes in an espresso twelve hours or so after roasting 
that go away after a couple of days.
Best,
	David
-- 
"To announce that there must be no criticism of the President, or 
that we are to stand by the President right or wrong, is not only 
unpatriotic and servile, but is morally treasonable to the American 
public."
     -- Theodore Roosevelt
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13) From: Rick Farris
Terry wrote:
<Snip>
Funny you should mention that.  I'm sitting here (in desperation) drinking
some of the Cooxupe that I roasted for a moka pot.  I'm surprised that it
makes darned good filter coffee!
-- Rick
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14) From: Andrew Thomas
My favorite short-rest coffee on your list is Yirgacheffe. Also Mandheling Decaf. Maybe Timor, not sure.
--- "Rick Farris"  wrote:
<Snip>
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15) From: Gary Zimmerman
Rick Farris wrote:
<Snip>
I'm guessing.  I once tried a Kenya-Yemen Mokha Raimy-Malabar blend about 
four hours after roasting, and got really nice results.  Not sure which 
Kenya it was not, but I believe it was an auction lot - may have been the 
Gakui.
-- garyZ
Whirley-drip(paper)-black
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16) From: AlChemist John
I second Rick.  Go with the Brazil.   I have used this one in particular 
and others in general for very short rest with quite nice results.
Sometime around 12:17 11/23/02, Terry Stockdale typed:
<Snip>
--
John Nanci 
AlChemist at large
Roasting and Blending by Gestalt
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17) From: Steve Wall
Is there any way to speed the rest time?  Would grinding early move
things along or just make things go stale?
Steve Wall
On Saturday, November 23, 2002, at 08:51 PM, AlChemist John wrote:
<Snip>
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18) From: Jack Berry
I don't know if there are any chemical changes going on during the rest
other than degassing of CO2. You can speed the CO2 release but placing the
beans in a vacuum. To get the greatest speed you would have to maintain the
vacuum until you see no further pressure change. Or you can do what I do
when I run out of "rested" beans; I either brew it in a French press or
drip. To tell the truth, there is less difference in this groups unrested
coffee than between our coffee and the canned stuff - a lot less!

19) From: AlChemist John
Sometime around 05:43 11/24/02, Steve Wall typed:
<Snip>
Whenever I have need of speed resting ;-) I usually do not cool 
completely.  I figure during the rest time, chemical reactions are 
occurring, and a slightly elevated temp may well help.  Don't really know 
if it works, only what I have done.
--
John Nanci 
AlChemist at large
Roasting and Blending by Gestalt
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20) From: David Westebbe
I'm wondering which of the following beans 
<Snip>
Why wait 20 minutes?
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