HomeRoast Digest

Topic: Tom is WARPED! (14 msgs / 336 lines)
1) From: miKe mcKoffee
If you haven't checked SM's new offerings today a *classic* is back:
Vietnamese Disgusta! Part of me is curious if it's as bad as last time and I
still have 3oz *browns* left I haven't been able to get rid of so could
compare (never could remotely call them greens:) Reality check, I only
roasted it once (worst smelling roast I've ever encountered), brewed it once
(smelled as bad or worse brewed), tasted it once (tasted even worse, spit
out and promptly drank a cup of Kona I had ready to wash out the foul
swill). It's a memory I don't need to renew so me thinks I'll pass...
None the less, if you've never experienced this coffee you ought to, as Tom
says an educational experience. Yes, the *Big Boys* actually buy this stuff
for blending in their canned crud...
And all I was doing was checking for hope beyond hope Tom getting some ISH.
(not that I'm out mind you, only roast a 1/3# once or twice a month, and if
push comes to shove I'll order direct again...)
Drinking a quite good mélange roasted (and mélange roasters - roasts by Jim,
Ed, Ted and myself mixed) ristretto cafe' crema Americano of Guatemalan
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

2) From: gin
I just ordered my one pound limit!!

3) From: Ron Kyle
Gin says:
NO NO tell me it isn't SO, not disgusta GIN.
Well it will be and experience. Fun and Real, but not real fun.:O)

4) From: Ed Needham
She'll really be cussin up a storm when she tastes that stuff .
Ed Needham
To Absurdity and Beyond!
homeroaster ... d.o.t ... com

5) From: Ron Kyle
Come on ED:  mabey not, yeah your right.:O)

6) From: miKe mcKoffee
I'm just hoping the winds aren't blowing towards the Portland, OR -
Vancouver, WA area when she roasts!
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

7) From: Ron Kyle
Mike wouldn't it be funny if she actually likes it?

8) From: Ron Kyle
Come on Gin you got to taste it.
hey you may like it.:O)

9) From: gin
I ordered it, who the hell said I would drink it?
taste it maybe but good lord guys.
you all may get lucky and I will offer it up as a tradition!!

10) From: gin
maybe there will be enough beans in the bag to make a little at work of ART
I can offer up as a tradition
a small wall hanging that says,
"s and m disgusta"
may be a nice touch for your family room or den or!!

11) From: Chuck the AV-Geek
After your Kona intuition, I'm wondering if the same applies to ISH?
Is there any reason ISH will arrive anytime soon?  Do I need to go back to
checking daily?  You guys have already emptied my wallet, but I've stashed
away a little cash just in case it ever arrives.
After pulling a straight shot of "educational purposes" robusta, I don't
think I need to learn any more about foul tasting coffee.  I don't see the
need to fresh roast low quality coffee when its so readily avilable at the
local supermarket.
ISH   -   *drool*

12) From: Ken Mary
Coward.    8^)    But I will also pass to let others share in the adventure.
Here are some of my experiences with the lot of 2 years ago.
Inspect the green and toss out all black beans and non coffee items.
Post-roast, toss out all "peanuts", break and smell them. Some smell ok but
others will make you gag.
Typical expansion is 55 to 65 percent taken to start of second.
First crack may be feeble, just a few pops in a popper batch.
Roast to start of second or just a bit earlier. Light roasts are like bad
tea, darker roasts only serve to weaken the flavors.
Sub 3 minute roasts are too fast. Try to reach start of second at between 7
and 8.5 minutes. Use a linear ramp of 10-15 C or 18-27 F per minute from
about 145 C (293 F) to the finish. Longer roasts had weak flavor.
Let it rest as you would normally. It is sometimes very good after just a
few hours, but best after 36 to 48 hours. It seems to stale quickly after
the flavor peak.
Remember the caffeine is double that of arabicas.
The overwhelming flavor is "vending machine", but in some roasts an amazing
sweet and semisweet chocolate flavor and aroma emerged at the peak rest.

13) From: Thompson Owen
I was actually thinking of a fairly constant "defective coffee of the 
month" addition to the list. I have already lined up a couple bags of 
past crop coffee from Guatemala. There's the potentioal to get some 
Yunan Chinese arabica, which is really really neutral more than 
outright defective. Actually Mike, this batch of Gr4 Viet probably 
has less sticks and rocks in it as last time, but they are still 
there. I mean it when I say it gets a LOT worse than this. I picked 
up a handful down at the Annex Warehouse (a public coffee warehouse 
here - huge!) that had spilled, and I cant even come close to 
identifying it. It is dark like decaf, but really multicolored and 
lots of brokens. Broken beans means it is "Triage" coffee from the 
mill, so lots of brokens means its below the grade of this Viet Gr4, 
which has none.
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
                   "Great coffee comes from tiny roasters"
            Sweet Maria's Home Coffee Roasting  -  Tom & Maria
                      http://www.sweetmarias.com                Thomspon Owen george

14) From: Ben Treichel
Come on Tom. If you are going to sell awful Coffee, you should do your 
usual great job, and sell nothing but the absolute worse that you can 
find. Anything else is below your standards for excellence. :-D
Thompson Owen wrote:

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