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Topic: I tried not to! (14 msgs / 243 lines)
1) From: R.N.Kyle
Mike you won't regret ordering this years PRYS its really good
Ron Kyle
Anderson SC

2) From: Mike McGinness
I tried to resist, I really did. The last thing I need is more coffee
greens. I've been deliberately staying away from a *certain* website. I mean
really, my stash could be considered ludicrous. (And not just in Kona.) But
I have failed. I feared waiting too long to restock PRYS, down to 1&1/3#,
and went a head and ordered 5# before I ran out. I did use some restraint
and only 15# total (plus a pound of chickory) got ordered.
MM;-) aka Kona Konnaisseur miKe mcKoffee
Frankenformer Rosto Roasting
Rocky grindin' - Miss Silvia brewin'
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3) From: Les & Becky
I tried not to as well, but I went in with Alchemist John and order 3 of the
4 Brazilian coffee's from Tom.  I don't regret it a bit!  However, the stash
is plenty Big!  Becky enjoyed two extra cups of the Kona Koa, while I
enjoyed a fresh batch of the Brazil Peaberry.  She didn't think the Brazil
was very good after getting spoiled on the Kona!

4) From: Dan Bollinger
Speaking of the new Brazilians, I heard that Tom is working up a new
espresso blend.  I suspect that it will take advantage of our access to
these new beans.  Brazilians are usually added for body, but if they
contribute flavor at the same time, that could be something very good.  :)
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5) From: Chuck Koby
I'm not allowed to!! 
--- Dan Bollinger  wrote: 
Do you Yahoo!?
Yahoo! Shopping - Send Flowers for Valentine's Day

6) From: John Abbott
OK, MM & List, how do you use the chicory.  I'll try anything for science.
My memories of Chicory and coffee are negative because I was a teen-ager and
relatively new to coffee (life) but it was really terrible then.  Of course
then I also used cream and sugar :O)   I hear a lot of folks who's opinion I
respect talk about chicory.  So I'm going to give it a try, tell me how.
John - who is not a junkie but a casual drinker of coffee - yeah really -
I'm pretty casual about it all

7) From: Les & Becky
I have been using Chicory with some of my blends to give it a little more of
a sweet molassas flavor at a ratio of 5 to 1.  You really don't get the
chicory taste.  At Tom's recommended ratio of 2 parts coffee to 1 part
chicory it is outstanding with the monsooned malabar!  Will I order another
pound when this is gone?  I doubt it!

8) From: TFisher511
Hi John, I guess I'll top post caving in to the pressure of a relative newbie 
on the list. Of course, I almost always top post on this list anyway but I 
just can't pass on an opportunity to tease someone. :-)
I bought a pound of chicory several years ago when Tom offered it and I think 
he should sell it by the ounce. For the price I was really glad I had a 
chance to try it but wound up tossing at least 15 ounces.
I would suggest maybe you start a group purchase of a pound and split it up. 
Maybe get 16 people to divide that pound. If you get enough takers you could 
up the buy to two pounds and maybe get a SM discount.
I'm just teasing again, of course, except for the part about almost all the 
chicory becoming compost.
coffee writes:

9) From: TFisher511
Somehow it does not surprise me that those two would go together. Kind of 
like two bald headed guys putting their heads together to make an ass of 
themselves. BTW, the head on the left would be mine:-)

10) From: John Abbott
   I'm only mildly curious - but I hear folks talking about it and its
molasses flavor and I want to try it -once.  The sister of mine that lives
here in Mission tells me that I can buy it in McAllen - so maybe I'll be
able to buy it in small quantities and see.    Thanks for the advisory.

11) From: ginny powell
you guys are quick studies...
god for you.
 >>Hi John, I guess I'll top post caving in to the pressure of a relative
on the list. Of course, I almost always top post on this list anyway but I
 just can't pass on an opportunity to tease someone. :-)<<
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12) From: ginny powell
good for you I meant to say...

13) From: TFisher511
Hey Gin, either way works fine for me!
gin writes:

14) From: ginny powell

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