HomeRoast Digest

Topic: Coffee Out (26 msgs / 547 lines)
1) From: Mark Neuhausen
I don't have an answer to lousy coffee when eating out.  I have stopped
ordering coffee with dessert and make do with water until I get home.  The
stuff I used to think was okay gets worse and worse as I have more and more
good coffee.  On business trips, I now carry a blade grinder and freshly
roasted beans in Ziploc bags and grind my coffee for the drip coffee maker
in the hotel.  If I have a chance while driving to the hotel, I will buy
bottled water to avoid the wretched tap water in most places.
My son understands and my wife thinks I am nuts.  We are all vacationing
together this week and I brought coffee and my blade grinder for the entire
trip.  My wife gets hotel swill after this morning.  I ground up fresh Costa
Rican Tres Rios and offered her a cup.  Without even tasting it, she started
opening a pack of sugar.  I asked her to sip it first and taste it.  She
slurped a little bit, made an awful face and said yuck.  (The coffee was
good with no bitterness.)  She added a full packet of sugar and then the
criminal act, a packet of Coffeemate.  At this point, I don't know if
compounded by irritation when she only drank half of it.  And I don't hold
out hope that a judge would understand.
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2) From: Terry Stockdale
Get her some Tasters Choice 
At 09:07 PM 12/24/2002 -0400, Mark wrote:
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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3) From: Ed Needham
Took a jar of Kenya and a grinder to my mother-in-law's house for Christmas
today.  Most of the coffee brewed all day was Folger's.  I brought a 2 cup
travel mug of some of my good stuff to sip on for the first part of the day,
but when I was in the kitchen and poured the last cup from the pot, I asked
if anyone wanted some of my Kenya.  Two chimed in a resounding 'yes', so I
ground and brewed a pot.
While I was waiting for it to finish, I passed the jar of beans around to the
five or so that had gathered in the kitchen.  Then I passed the canister of
preground Folgers as a comparison.  Very good comparison, by the way.  We
then talked a bit about the Vietnam Robusta situation and the impurities that
are in a typical bag, as well as the steam cleaning process the 'big four'
use to try to make it safe for consumption.  Emphasis on 'try'.
My sister-in-law said she has always preferred Folgers instant. I explained
that the Vietnam coffee was brewed and then made into instant.  Short story
long...the pot of Kenya was empty before it went back on the burner.  My wife
got in on the first pot.  Brewed pot 2 of Kenya and left a half pound of
beans for the host.  It was a great Christmas.
Ed Needhamhttp://www.homeroaster.comed

4) From: AlChemist John
Sometime around 07:02 12/25/02, Terry Stockdale typed:
Well, I was not vacationing over the last week (but I am back) but I did 
bring along my blade grinder, a pound of roasted moka Raimi/Jampit and my 
single cup filter just in case.  Traveling for a funeral was stressful 
enough, I didn't want to have to worry about coffee.  Luckily my partner 
understands and even encouraged me to bring my stuff.  The family we were 
staying with actually had Acme coffee (preground charcoal, kept in the 
refrigerator ?).
Unfortunately, the first thing I tried when I woke up the first morning was 
to use their coffee makers.  Did you know that a Mr. Coffee just can not 
handle the "proper" amount of fresh ground coffee to make entire pot?  It 
bloomed and clogged the filter and coffee went everywhere :-(  The 
following days I made half pots (that the one coffee drinker in the 
household shared with me) plus a single cup drip for myself.  After the 
first day, she (the coffee drinker) asked if I would put on the coffee with 
mine as it was so much better than Acme.  I did (it was the least I could 
do since she was giving us a place to stay)  but went on to discover that I 
am spoiled with my Krups that actually brews at 195F.  The Mr. coffee  did 
not reach that temp and my freshroast was just ok.  Hence, the second 
single for myself.
I saw many Dunken Donuts but never had need to try, although I rather 
wanted to see how it was.  On the final airport lag, I had some Peets 
coffee, a first for me.  VERY charred.  I finished it purely for the 
caffeine but did not like it.  Like *$ double roasted. ick.
Anyway, I am back.  I see the discussions have been lively and prolific.  I 
hope everyone had a good holiday.  Cheers.
John Nanci 
AlChemist at large
Roasting and Blending by Gestalt
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5) From: sho2go
I have heard so many good things about Kenya that I bought 2 lbs last order.
I've tried different roasts, different brew methods, but can't get past the
winey (is that whiney?) essense.  What am I doing wrong?  I really want to
like this coffee.

6) From: dewardh
I stroll through the local (original) Peet's occasionally just to remind myself 
that that's where it all began, for me . . . now I look in their bins and see 
beans that I would accomplish only if I succumbed to a sudden urge to take out 
the garbage right at the start of second crack . . . (weights for the new trash 
liner).  I do believe, though (in my own defense ), that it's gotten worse 
since the *$ guys bought them out . . .
And their customers are even harder to convince than the folgerfolken . . . 
they just *know* that they're drinking the "best coffee that is" . . .
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7) From: Ben Treichel
On Thu, 26 Dec 2002 09:03:54 -0800 (PST), "sho2go"
I may be wrong, but I always thought that that was most
sought characteristic of a Kenya.
 What am I doing
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8) From: David Westebbe
  I do believe, though (in my own defense ), that 
Starbucks bought Peets?  Is that right?
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9) From: dewardh
Not Starbucks per se . . . one of the three Starbucks founders (the 
accountant/bookeeper, I think).  I should have typed "guy", not "guys".
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10) From: Andrew J. Lynn
AlChemist John wrote:
Dunkin Donuts is actually one of the few coffees I will drink that I 
don't make myself.  They use all arabica (I have no idea what the source 
is, but it being arabica already puts it way ahead of most crap), they 
don't char it and they grind it fresh.  I don't know how fresh it is and 
I would prefer it brewed stronger, but it does beat *$ and Peet's.  I've 
also had decent coffee at Bruegger's Bagels, but it's hit or miss.
Andy Lynn
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11) From: Oaxaca Charlie
--- "Andrew J. Lynn"  wrote:
I'll say it again-Donkin Donuts has the most drinkable coffee
I've come accross while traveling. All central and south
american arabica beans, city roasted (they do have a new
"dark"roast that looks barely full city, didn't try it) served
fresh roasted, at least in New England and, very important,
served from a pot that's only alowed to sit about 15 minutes
before being dumped and replaced with fresh brewed coffee.
Brewed too weak, for sure, but a clean, bright cup. OK donuts,
too, I guess.
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12) From: Owen Davies
Among other comments, Oaxaca Charlie wrote:
The so-called dark roast cna be fairly palatable as these things go--better,
to my taste, than the standard Dunkin' Donuts brew.  Unfortunately, a lot of
the stores in the part of New Hampshire where we used to live did not bother
making it; apparently there wasn't that much demand.  Others definitely let
it stay on the heat far beyond the 15-minute limit, with predictable
results.  We soon learned to buy it only in shops with a lot of traffic.  No
idea about the situation here in Florida.  We haven't been in a Dunkin'
Donuts since we arrived in April.
Owen Davies
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13) From: Ed Needham
It is a winey coffee, and possibly not the ideal flavor profile for you.  I
like it because it is different.  I roast it in a drum roaster and my last
roast was about 30 seconds into second crack.  Air roasted Kenya will be
generally brighter.  Try blending it with a full bodied coffee and see if you
like the combination.  I like it with Tanzania Peaberry.
Ed Needhamhttp://www.homeroaster.comed

14) From: Rick Farris
Mike wrote:
Feel lucky, Mike.  I ended up with about 10# of Kenya I don't like.
I finally found a Kenya I could like -- the Karumandi.  And even then I had
to make sure that my water was as hot as I could get it (I use a Chemex).
Anything less than really hot water gave me a sour (I think that's what
you're calling winey) taste.
Now if I'm careful to preheat the pitcher, pour boiling water (I'm at 4800')
directly over the grounds and heat each of the three pours separately, I can
get a good cup.
But the real solution was to give away a few pounds for Xmas. ;-)
-- Rick
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15) From: Rick Farris
David wrote:
The story as I heard it is that the Starbucks guys bought some coffee at
Peets and liked it so much they paid the Peets guy to teach their guys how
to roast.  Then Starbucks got so popular that they bought Peets.  Now
neither Starbucks nor Peets are owned by the original guys, nor are they
owned by the same people.
Anybody want to elaborate?
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16) From: Steven Van Dyke
That's one of the things I learned with my sampler pack from Tom - that I
don't actually like Kenyan's roasted right.  After a couple of batches I
roasted the rest of mine to full city.  Completely 'ruined' it as a Kenyan
but turned it into an acceptable coffee for me.  That's why I don't buy
Kenyans anymore.  Love those Ethiopians, though!
Steve :->
http://www.svandyke.com<- my simple home page
http://www.cafeshops.com/stevespics<- my little store of Impressionist &
Special Events Photography stuff)

17) From: sho2go
I'm glad to see I'm not the only one who has no taste for the Kenyas, and
unfortunately for me it seems, no taste for the brighter varieties in
general.  I tried a batch of Kenya roasted a little darker than FC and it
makes an ok espresso, especially lattes.
But the real solution was to give away a few pounds for Xmas. ;-)
-- Rick
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18) From: Rick Farris
Mike wrote:
One of the things I've noticed about the Alpenrost is that it considerably
dulls the flavors I'm used to.  The Nicaraguan Segovia that I love is no
pretty much a bland coffee when I roast it just into 2nd crack.  Perhaps
that would be the key to me with Kenya -- drum roast it.
-- Rick
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19) From: john kangas
I've noticed this with Kenyans, I couldn't stand them from my original 
popper, 3 or 4 minutes to second crack! My wife liked 'em, so I picked up 
some of the Kiawamururu. I'm using a Popcorn Pumper now, 8 to 15 minutes to 
second, depending on ambient temp and "profiling". (cardboard box and 
aluminum foil for variable recirculation) The first batch, I didn't pay 
attention, (didn't like kenyan coffee) after 3 days rest, pulled a shot. 
More was ordered before the shot was finished. Butterscotch like you 
wouldn't believe!
I've experimented with the roast time on this one, by somewhere around 13 
minutes it's disinteresting, no sour but no caramel/butterscotch.
First crack's almost always around 5 or 6 minutes, it seems like the longer 
you stretch it out after that, the more it blunts the acidity. If it's sour, 
even after a couple days rest, maybe try lengthening the roast, if possible.
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20) From: Leslie Smith
I really don't think it's fair to penalize your wife for disliking black 
coffee.  I have always hated black coffee, even though I love coffee with 
cream and sugar.  I recently tried black coffee again (since I began home 
roasting) and still hated it.
   - Leslie
At 09:07 PM 12/24/02 -0400, you wrote:
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21) From: Ben Silva
I'm with you.  I've personally been able to work myself down to drinking it
black, but to go from having cream and sugar to black is quite a drastic

22) From: Lee XOC
< [mailto:homeroast-admin]On Behalf Of Ben Silva
< Sent: Saturday, December 28, 2002 9:42 PM
< I'm with you.  I've personally been able to work myself down
< to drinking it
< black, but to go from having cream and sugar to black is
< quite a drastic change.
Imo black coffee is a different drink than coffee with milk, cream,
and/or sugar.  All of them are different in fact.  I don't see why
anyone should have to only choose one or the other.  That would be like
only being able to eat apple pie with vanilla ice cream, never just
Being on a pretty calorie-restrictive diet for some months now I've been
drinking my coffee black exclusively.  Heretofore I used to add a little
milk, or sometimes when offered eating out or at friends' I'd have it
with cream and sugar.  All are good when the mood for one versus the
other hits, although when you want to taste the coffee itself, in all
its glory, obviously black is the only way to do that.
The one thing I won't and can't stand for is the addition of those
horrible flavorings.  Even long before I knew there was such a thing as
home roasting, the aroma of hazelnut-flavored coffee stewing on a burner
at some convenience store was enough to sometimes send me running for
the exit gagging before I could buy whatever I went there for.  Ugh!
I'll take instant Maxwell House with Coffeemate before I'll have
hazelnut coffee, any day.
Btw I love filberts.  ;)
- - - - - - - - - - - - - - - - -
Lee / San Diego
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23) From: Les & Becky
In CSA fashion, when one of the list members asked for Cream and Sugar for
the St. Helena I served, I gladly gave it to him.  Once a cup of coffee
leaves my hands, it is up to the person drinking it to fix it any way they

24) From: AlChemist John
Sometime around 21:50 12/29/02, Les & Becky typed:
Hey, I did taste it black first .  It did not taste bad by any stretch 
of the imagination, I just don't enjoy it that way.  Besides, it was sugar 
and goats milk (unless we are talking some other list member, lol)
John Nanci 
AlChemist at large
Roasting and Blending by Gestalt
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25) From: Les & Becky
Well,   John I didn't want to name names!  I have two broken cars and no
goat milk!  Will try to call you on Tue. about the goat milk!
P.S.  Goat milk is great in anything!

26) From: Joe Dickens

Hi everyone, coming off of lurk mode briefly to ask a question; does this happen to anyone but me?

Milk IMHO can be good in coffee, lending an extra smoothness especially in not-so-good cups, but sugar or anything sweet destroys it. I get a taste not of sweet coffee, but a kind of comparison flavor. That is, the sweetness of the sugar comes at the same time as the coffee, but seperately, and the comparison makes the sugar cloying and the coffee horribly bitter. Am I just weird (this is very possible) or does this kind of thing happen to others as well?


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