HomeRoast Digest

Topic: This mornings coffee (19 msgs / 384 lines)
1) From: Don Rankin
This morning I am drinking some Sulawesi Toraja that I roasted last night
to the verge of second crack.  All I can say is WOW!  It is outstanding! 
Possibly the best coffee I have ever had.  The maple syrupy body is
awesome.  I'm gonna have to get more of this.

2) From: joshm
My SF friend is on the way with some more Uganda  for me (and Ind.
Monsoon)...next time i will have to bring me some Sulawesi Toraja from
SM..Must I order now to insure stock for me end of December?? This is
getting infectious. best, myron

3) From: AlChemist John
I like that one too although a little cleaner in the cup than I expect 
it.  On that note, this morning's coffee reminds me that expectations can 
really make or break a cup.  Here I am drinking on of Tom's new brazils 
(can't recall which, too lazy to get up and it doesn't matter, keep 
reading).  I am very disappointed.  Musty, dusty, coats my tongue.  What in 
the world is going on.  After the first cup is gone and I am onto the 
second I realize that I recognize the "bad" flavor. I go and check my jars 
and lo and behold, I ground the aged Sumatra Lintong, not my brazil.  Still 
a little "dusty" for my taste but much better suddenly :-O.
Sometime around 05:07 11/26/2003, joshm typed:
John Nanci 
AlChemist at large
Zen Roasting and Blending by Gestalthttp://www.dreamsandbones.net/blog/

4) From: Ken Mary
The dusty feeling on the tongue is a sign to me that the coffee is past its
prime. Drink it or lose it.    :-)    Sometimes if I brew cooler, this dusty
feeling is less pronounced.
My morning's surprise is a fourth roast of Colombian Huila decaf. After 6
days resting in an open jar, it is sweet and complex with almost enough
brightness to balance. Two days ago it was as tasteless as the first three
roasts. Those roasts turned rancid waiting for some sign of improvement. I
will post details after the holiday and another roast to confirm the

5) From: joshm
AlChemist wrote:
recognize the "bad" flavor. I go and check my jars
Still  a little "dusty" for my taste but much better suddenly :-O.
Beautiful! I bet if you think hard enough you will realize that that "dusty"
flavor is just good earthy body.
best-myron (and now a cup of my Columbia/Dark Guat/Sumatra/Yemen blend I
ground this morning before going to work)
This footnote confirms that this email message has been scanned by
PineApp Mail-SeCure for the presence of malicious code, vandals & computer viruses.

6) From: Don Rankin
No, but I really think I need to try that.

7) From: Les & Becky
I am enjoying one of last year's fine Kenya coffees.  I don't remember
which.  It is a nice husky cup of coffee!  Great flavor and super
aftertaste.  Tomarrow it will be Kona again!  Life is good!

8) From: miKe mcKoffee

9) From: AlChemist John
Exactly.  Not as bad as the times when I picked up a glass of milk and 
thought it was water.  The body knows something in the texture is just 
wrong based on what it is expecting.  Can you say liquid spray everywhere 
just trying to get it that "thick" water out of my mouth. :-(
Enjoying what I expected to enjoy this morning (Bali Shinzan)  AHHHHH :-)
Sometime around 21:28 11/26/2003, miKe mcKoffee typed:
John Nanci 
AlChemist at large
Zen Roasting and Blending by Gestalthttp://www.dreamsandbones.net/blog/

10) From: John Abbott
AlChemist John wrote:
Fill me in on your take on Bali Shinzan. I've read about it - read Tom's 
cupping report - but have yet to give it a try. So what's it like?

11) From: AlChemist John
Nirvana.  Huge rich body, notes of dark chocolate and deep spice and a 
taste that lingers for quite a while.  Very well balanced and luscious.  In 
my memory, it makes me think heavily of the Ugandan Budadiri, but not the 
Bugisu.  One of my top five coffees.
Sometime around 07:14 11/27/2003, John Abbott typed:
John Nanci 
AlChemist at large
Zen Roasting and Blending by Gestalthttp://www.dreamsandbones.net/blog/

12) From: Nosmo
Happy Thankgiving All!
This mornings cup is a very special one for me. Drinking a cup of ISH from
SM's last offering. I feel so lucky that I was able to score a lb. of it!
One of the more complex coffees I have had to date. 
Michael in Cali

13) From: The Rankin's
I am still enjoying my Sulawesi Toraja from yesterday, although I
roasted more last night.  I am dying to try the Bali Shinzan just from
the description.  I would have to say Indonesians are probably my taste
in coffee.
AlChemist John wrote:

14) From: DJ Garcia
Kona Konnaisseur miKe mcKoffee said:
BTW, are you a home brewer too? And if so, had you been exuberantly
Frankly, I think he ingested some peyote seeds by mistake ...
BTW, my 220-300gm roasts last a week or less, one double-cappuccino in
the morning and one at work after lunch. I dring no other coffee (or
tea). Works for me :-)
Peyote-free for over 30 years

15) From: Peter Barnes
Today I downed (in about 3 minutes) 2 mugs of amazing *Sumatra 
Mandheling "Classic" Lot 4365*, roasted 4 days ago for turkey day 
festivities.  I had to stop what I was doing so I could concentrate.  
Smooth, with just enough kick to let me know it is Sumatra.  I love this 
Happy Tday to all.
AlChemist John wrote:

16) From: miKe mcKoffee

17) From: Peter Barnes
OF COURSE you are right, as always.  obsession also comes to mind.  
compulsion.  infatuation.  passion.  neurosis.  all come to mind.  i 
prefer passion.  Less baggage there, no therapy needed, except my next cup.

18) From: peter zulkowski
Yes, it is a necessity. Some have told me that I am obsessed with this, 
but I do other things as well. That is not obsession is it?
Peter Barnes wrote:

19) From: Les & Becky
I enjoyed some very fine Koa Mt. Americano's this morning.  I had to recoup
from the Charbucks and other poor offerings at the relatives on
Thanksgiving.  My wife enjoyed her Cappuccinos, and we finished off brunch
with a round of Kenya Americanos and Cappuccinos.  My espresso machine has
sprung a leak.  after some investigation, I discovered a bad O ring.  I was
able to do a temp repair, and will have to get a new O ring.  The new
Espresso Machine fund needs a lot more green in it, so I must keep the SAECO
running.  I hope everyone had a wonderful Thanksgiving.  Aussie Skybury will
be the coffee tomorrow before heading out for Becky's Dad's birthday party.

HomeRoast Digest