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Topic: New espresso blend >was Re: Where have I been? (6 msgs / 160 lines)
1) From: miKe mcKoffee

2) From: Oaxaca Charlie
<Snip>
 I thought the WTC blend was excellent, at least for cremas.
Maybe a little too much Brazilian for my taste, but very nice. I
like it way better than either Monkey Blend. I used up my "party
favor" bag of WTC pretty quick.
  Charlie
 
<Snip>http://www.sweetmarias.com/maillistinfo.html=====
Brick Oven Roasting in British Columbia
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SBC Yahoo! DSL - Now only $29.95 per month!http://sbc.yahoo.com

3) From: Chuck the AV-Geek
"  Have you tried Jim's WTC Espresso blend? It's very good... at least
the
version I did for the PNWG was.  "
I remember reading his blend post, and WTC was the absolute correct for
that blend.  No, I haven't tried it 'cuz I have so few of the beans on
the list.  I'm just playing with 4 beans right now and seeing how the
flavors interact and trying to figure out if I can identify the flavors.
I just don't know enough and haven't drank enough coffee yet to really
know what I'm doing, so that's what I'm trying to.  Drink lots of
coffees and learn flavors.
I've got a week long buzz going on right and expect to sleep at least 40
of the 48 hours this weekend!  j/k
As I collect all those beans in Jim's blend, I do plan on trying it
though.  I'm just saving it for when my pallet matures enough to
understand it.
This week has been a great coffee week for me though.  I roasted my
first Kona (blue Mountain) and my first Costa Rican Tarrazu.  The Kona
was easily the best coffee I have had in my life.  I drank the entire
half pound in 2 days.  It was SOOOO good.  And I didn't do anything
special, no tweaks or mods to my Alp yet.  All I did was stop it 45
seconds into second crack (remember, its an Alp).  Not even a rolling
second.  Next roast I'm going to stop it as I hear the first sign of
second crack.
And the Tarrazu!  It just became my favorite everyday coffee.  So sweet!
At first I thought I accidentally added too much sugar, but its sweet
even without sugar.  What a pleasure to drink this one black.  I had to
roast some more of this stuff tonight because I drank this half pound in
the other 2 days of this work week.
Man, I doubled my normal coffee intake for the week and I haven't even
started on the espresso yet.  I may never blink again!  I might keep
talking to myself for a little while longer, but I'm going to stop
typing now...
-Chuck
Damn what a buzz!

4) From: Jim Schulman
Hi Charlie, you wrote:
<Snip>
Thanks for that. 
Brazilians are pretty bland, but make for a lovely 
crema and mouthfeel. I'll have to try Mexicans 
instead, but I'm ashamed to admit I know very 
little about them (except for the excellent stuff 
you've written)
Jim

5) From: Oaxaca Charlie
--- Jim Schulman  wrote:
<Snip>
 You're very welcome. As you say, a "comfort food" espresso,
drink it every day, goes down nice and easy. Instead of taking
out some of the Brazilian and adding Mexican--maybe a little
less Brazil and some of that Bolivian Aecar Co-op that Tom's
selling. I got some at the gathering. Don't know if it was Mike
or Tom that roasted it but, Yum, sweet and smooth and
chocolatey. Nice body, some clean high notes and lots of that
"middle" stuff. Not a high crema producer, maybe, but quality
crema with spice. I'd like to try it in a vac pot before it goes
stale.
  Charlie 
=====
Brick Oven Roasting in British Columbia
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6) From: AlChemist John
Sometime around 19:29 6/19/2003, Jim Schulman typed:
<Snip>
I have to jump in here and say that is way to generic a statement.  Average 
Brazilians can be bland but rarely does SM carry average coffee.  I do find 
Brazilians to have less punch and consequent I always increase the amount I 
use about 20%.  That done, they can have all sorts of nutty, soft chocolaty 
notes.
<Snip>
--
John Nanci 
AlChemist at large
Zen Roasting and Blending by Gestalt


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