Greetings, List members!
I have been Lurking in the dark recesses of this list for a few months.
and was rewarded by the great advice I have gotten from all of you,
Then a great big bonus! ISH 1 pound of it, all mine.
one nice thing about living in Las Vegas is my order arrives 48 hours
just got done drinking my first cup, roasted to the first hint of second
crack (H.P.roaster) 48 hours rest. Very nice! a friend who is a lost
soul and loves his char-bucks, was here to share in this first tasting.
when asked about it he described it as smooth, tasting like German
chocolate cake. as I think about it (during my second cup), his
description fits, chocolaty with a friendly bite.
Anyway, I have been roasting for 6 months, will continue to lurk to
learn more so I may take the leap to espresso (knowledge+money lacking)
I currently brew using a Krups Moka-Brew, that new low pressure and
steam thingy from krups that is the American version of the T-8, taking
into account a more limited experience than others on this list I find
it a huge leap over a drip brewer. high temps, a little pressure, 1/4"
of crema 1/3 of the way through the process (gone at completion of brew
cycle) 8 cup capacity and only slightly more fuss than a drip. and can
take enough grounds to choke a good drip machine.
Thank you Tom for the heads up.
Now back to my corner for me.
Somewhere between Pioche, and Las Vegas, Nevada