Dear friends,
I just have to share with you all that I pan roasted (pretty dark brown, but
not burnt!) some green beans from Jarabacoa up in the central mountain range
in the Dominican Republic.  I let it rest about 2 days and after grinding
some of the beans in my wooden mortar and stone pestle, I brewed some up in
my moka pot.  I made an "imitation" cappuccino with fresh milk from our cow,
heated in the microwave.  It was pretty close to heaven.
Then this afternoon and I brewed some more and drank it black with a little
sugar.  The taste is wonderful and rich and dark, but without the burnt
taste that I often find when the campesinos brew their coffee.
Anyway, I'm afraid I'm becoming addicted to the whole coffee process...this
list is the first thing I read in the morning, and the last I read before
going to sleep!
Happy drinking!
Gilberto
grwcm1

Gilberto, thanks for sharing. I could just see, smell and taste your
experience. From the purest simple pan roast to micro-measured high falootin
meticulous (ridiculous:-) time/temperature profiled roasts the Love of
coffee is one.
Kona Konnaisseur miKe mcKoffee
MCSE (Maniacal Coffee Systems Engineer/Enthusiast;-)
URL to Rosto mods, FrankenFormer etc.http://mdmint.home.comcast.net/coffee/Rosto_mod.htm

Gilberto,
Great Post!!  I have a sense that your coffee is probably more
satisfying than most of ours.  I began roasting in a steel skillet with
a glass lid. My roasts weren't anything special - but they sure were to
me. And who can top fresh milk from your own cow?!  Life is good as long
as the coffee holds out.
John - loving life in slow lane.
On Tue, 2003-07-01 at 17:30, Gilberto Walker wrote:
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