HomeRoast Digest


Topic: Short cut of death (10 msgs / 243 lines)
1) From: Mike McGinness
Earlier this fall Bill MacKay and I played around at NASCORE, a coffee
tradeshow in Portland OR. One of the free samples I picked up was a bottle
of "Oscar's Iced Mocha Concentrate", also a bottle of their Cap'. Designed
to save the busy barrista time. Pour, add milk and ice and blend or pour and
heated milk and stir. They've just been sitting around taking up counter
space. I'd thought to maybe give them to a neighbor.
Yesterday while working on day 3 of outdoor decorations I discovered I was
out of my chilled white chocolate Kona mocha. Being dead in decorating mode
I didn't want to take the 15min to make a half gallon batch. Grabbed the
Oscar's mocha concentrate, quickly read the directions, and made a 16oz in
Tupperware shaker (not blended with ice, just the 2:1 milk/concentrate
formula) figuring to rough it through the day. Put it in frig and back to
lights. A while later grab it a took a drink. ARRRRGH!!! This stuff is
atrocious!!! And to think stands actually mix up and sell the stuff and
worse people actually buy it... No more coffee short cuts no matter how
busy! Needless to say I took the time and made a 1/2gal batch of chilled
white chocolate Kona mocha and filled 3 Sobe' bottles...
I will not poison a neighbor or friend (or even enemy) with the unopened
Cap' concentrate. Both down the drain.
MM;-)
Variable Variac Rockin' Rosto Roasting
Miss Silvia brewin'
Back to day 4 of outdoor decorating...
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2) From: John Abbott
Mike,
	Your story fits into the sore tooth category. You know how you keep hitting
a bad tooth with your tongue - like it might have healed itself? Well we all
have a bit of that in coffee - our brain knows better but we do it anyway -
and the results are predictably bad.  Carolyn (my chocoholic angel) insists
that I find out what kind of white chocolate you use, probably in hopes that
it will be cheaper than what she currently uses (Godiva)
John - knowing this isn't going to end without work on my part.

3) From: Andrew J. Lynn
Mike,
I keep hearing about this chilled white chocolate Kona mocha.  Sounds 
interesting.  If it's not a secret, can I have the recipe?
Andy Lynn
Mike McGinness wrote:
<Snip>
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4) From: Les & Becky
Andy,
Having sampled the killer white chocolate Kona mocha, I am not sure you want
the recipe, it is really good!  You may be drinking more coffee that you
imagined!
Les

5) From: Andrew J. Lynn
Les,
I think that in that department I'm already pretty much scrod.  Let's 
see - I've got these 20 oz mugs, and I usually have one of those in the 
morning, at least one double shot later in the morning, and then in the 
afternoon and evening a double shot of decaf and another 20 oz of decaf. 
 I think it was probably the discovery that decaf can be good that did 
me in.  (How about that Ethiopian Ghimbi decaf.  Take that about 20 
seconds into second crack and use it straight in espresso.  Wow.  Smells 
like amaretto and tastes like... I don't even know where to start.)
P.S. - How can I get one of those tampers that everybody raves about?
Andy Lynn
Les & Becky wrote:
<Snip>
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6) From: Mike McGinness
From: "Andrew J. Lynn" 
<Snip>
No secret, I posted my recipe this summer (or was it earlier?;-) I make
approximately 1/2 gallon batches, using a 1/2gal mixing pitcher, which
actually yields 60-62oz. (volume reduced by mixing plunger thing) Perfectly
fills three 20oz Sobe' bottles to the top.
Pull 6 18gr 25sec double shots of Vienna melange' roast Kona. (50:50 mix of
City 440 12min & Full City/Vienna 470 15min) I "rinse" my SS shot pitcher
with hot water from 'hot water on demand' between shots and dump in pitcher
to get it all!
Add 3/8cup (1-1/2 70cc Polar Freeze scoops - 105cc) Polar Freeze (I get it
at United Grocer, don't know where else but their URLhttp://www.polar-freeze.com/Homex.html)
Add 1/2cup (2 Polar Freeze scoops - 140cc) Ghirardelli Sweet Ground White
Chocolate powder. On label says "For White Hot Chocolates" and "For White
Mochas". (Also get from UG in 50oz-3.12# cans. Stuff I've found in grocery
stores is not the same, not even white. Has dried coffee added...)
Mix well then add 1cup milk and fill remaining volume with cold water. Mix
some more, bottle and chill. I've taken it on vacation. Kept chilled good
for more than a week! (use milk with 'distant' expiration date...:-)
But be warned as Les said, it can be highly addictive!
MM;-) aka Kona Krazy miKe mcKoffee
Variable Variac Rockin' Rosto Roasting
Miss Silvia brewin'
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7) From: Andrew J. Lynn
Thanks for the recipe.  That does sound good.  Now to track down the 
ingredients...
Andy Lynn
Mike McGinness wrote:
<Snip>
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8) From: Mike McGinness
From: "Andrew J. Lynn" 
<Snip>
If you can't find the Polar Freeze or Ghirardelli Sweet Ground White
Chocolate powder locally I could pick them up and ship them to you. Heck,
why not. I've been shipping Kona greens and 1/4# valve bags all over the
place:-)
The Polar Freeze comes in a 5# plastic jar (around $32) and the Ghirardelli
in 3.12# cans with lid (around $10 - also 10# & 30# boxes) at UG. Plus
shipping to you of course. Let me know and I'll check the exact prices...
BTW, I've made them without the Polar Freeze and they're ok but don't taste
as good, Debi said so! If making them in blender with ice the Polar Freeze
also adds thickness...
MM;-) aka Kona Krazy miKe mcKoffee
Variable Variac Rockin' Rosto Roasting
Miss Silvia brewin'
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9) From: Simpson
Is this what you are talking about, Mike?http://www.polar-freeze.com/Drinksx.htmlTed
*********** REPLY SEPARATOR  ***********
On 12/6/2002 at 6:34 PM Mike McGinness wrote:
<Snip>
Ghirardelli
<Snip>
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10) From: Mike McGinness
From: "Simpson" 
<Snip>
Yup, but I don't follow their recipes:-) I also included the URL when I
posted the recipe...
MM;-)
Variable Variac Rockin' Rosto Roasting
Miss Silvia brewin'
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