HomeRoast Digest


Topic: New WTC - not so complicated anymore (7 msgs / 155 lines)
1) From: Jim Schulman
I got the effect I was looking for using the Sumatra Iskander 
(aka plum bomb). This one tastes like a sweet chocolate truffle 
with dark fruit
20 to 30% blackberry Kenya (the new Mbwinjeru should be good)
40% Uganda Bugisu/Budadiri
30 to 40% Sumatra Iskander
Premix, leasurely roast from 385F to start of rolling second to 
bring out the sweetness.
Need a new name now,
Jim

2) From: Jason Molinari
And you couldn't tell me this before i ordered last week from SM:)?
<Snip>

3) From: Jim Schulman
On 21 Oct 2003 at 21:17, Jason Molinari wrote:
<Snip>
Sorry Jason. 
This blend's pretty well a one shot; unless there's more super-
plummy Sumatras out there. Haven't had any others or PNGs with 
quite the intensity of the Iskander.
Jim

4) From: Joseph A. Feliciani
Darn! I received my order from SM last week of your 1234 blend, but didn't
do the WTC (It was "way too complicated for me). Now that you've made it
easy,I have to order again!
What about WTE (way too easy)?
Joe
WBP II (Oops! Now it's a RK Roasting Drum (#9) Thanks, Ron!), Whirly Thingy
, *$ Proteo Barista

5) From: AlChemist John
50% bean of your choice/50% same bean :-)
Sometime around 20:04 10/21/2003, Joseph A. Feliciani typed:
<Snip>
--
John Nanci 
AlChemist at large
Zen Roasting and Blending by Gestalthttp://www.dreamsandbones.net/blog/

6) From: Thompson Owen
<Snip>
Really interesting blend idea ... I printed it out as a reminder to 
roast it tomorrow... Tom
BTW: for espresso blending people, well, those who are 
traditionalists and "Illy" followers, I am getting 3 new Brazils in a 
couple weeks from small farms, that , in my tests, are amazing 
espresso components. I am trying to take the next step with the 
Brazils I stock, upgrade -so to speak-  to small-farm coffees that 
are processed to high standards using the traditional natural-dry 
process as well as the newer "pulped natural with muscilage" process, 
and perhaps move away from the Cooxupe Co-op coffees that we have 
stocked, like Prima Qualita (which hasn't been good for a while now). 
(PPS: while cooxupe is a co-op, its not like a group of small 
farmers, its a HUGE organization).
-- 
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
                   "Great coffee comes from tiny roasters"
            Sweet Maria's Home Coffee Roasting  -  Tom & Maria
                      http://www.sweetmarias.com                Thomspon Owen george

7) From: Jim Schulman
On 23 Oct 2003 at 17:27, Thompson Owen wrote:
<Snip>
If you do have a chance to roast it, I'd like your honest 
opinion.
<Snip>
This is a question I had with the Vargam Grande, how does the 
pulped natural compare to dry processing for espresso purposes? 
My 2 cents: the Blue de Brazil seemed like the best espresso 
bean to me (although I guess they change every year, I was 
amazed at how badly an early 2003 FVA sample I got at 
Intelligentsia tanked this year).
Jim


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