Whats In Your Mill Today?

[MikeZ]

I was really trippin' with today's cosmic coffee coincidence.

This morning I ground up a pot's worth of Killer Beans Carribean CutThroat. I get the grounds in the maker, fire it up and start wiping out the grinder when my phone rings. It's pretty early for a phone call at home (8:10AM). Who do you suppose it is? Why it's Mr. Killer Beans himself calling about my recent order for a couple more pounds of coffee. I mean, this guy Mr. Jerry must by psychic or something.

True Story.

[shark]

I like French Roast, Jamacian Blue Mountain, and Sumatra.
Today in the grinder was Sumatra.

[cigar no baka]

Killer Beans Venezuela Vendetta this morning. I ordered a special from Mr. Jerry a while back but am just getting around to trying them. They smell awful good from here, I'm going now to get a cup and enjoy.

[whodat1]

Costa Rican...again. Dang I'm in a rut with the CR, I've bought over 15lbs of it this year. I think I'll roast some Panamanian Jaramillo this week.

[Hoppy]

Costa Rican this morning.

[MrJerry]

Since the post office is closed today (thank you) I got to sleep in late. I put my regular Caribbean Cut Throat aside this morning and went for the Mexican Mayhem...dark, rich and smooth...I think I made the right choice!

Time for the forth cup!!

[Jeff]

Papua New Guinea from Burman Coffee. Very good stuff. Smooth and slightly fruity. First coffee that I roasted myself.

[Jeff]

Second attempt at roasting. First one turned out pretty good. Not sure if I roasted this one enough. Its Indian Mysore.

[par]

50% Yirgchaffee in a city roast blended with 50% colombian supreme in a city+ roast. Excellent with hints of dark chocolate.

next up is a kona peaberry in a city roast blended with 50% kona peaberry in a light roast.

it's really fun to roast!

[Kayak_Rat]

Aged Sumatra

[cmiller]

Ethiopian Mocha Harrar

Not roasted by me but from my local roaster: http://www.ahillofbeans.com/ roasted right in their store. They tell me they will sell unroasted beans to me if I decide I need another expensive hobby.

[mels95yj]

Well, not today, but I just received some La Minita Tarrazu and Sulawesi Toraja from CBC. I think I'll roast some LaMinita tonight.

Mel

[Mister Moo]

My post from 16 December said I was roasting/drinking a blend of Mex. Chiapas, Sumatra Mandheling, Nicaragua and Guatamala. I ran a couple more pounds of the same this past Sunday (and it tasted raw).

Monday - it was so-so green tasting;
Tuesday - OK, but not hardly stellar
Wednesday - smooth, sweetish and rich - very nice espresso.

I've got another 40# of green beans (same stuff). I need to get more creative but it's hard to change when something is working. I guess I finally have a signature house blend. I mix green Mex and Sum (30% each) and roast to rolling second crack; mix 20% each of Nic and Guat and roast to early second crack. Easy blend. Two cappas this morning.

[mels95yj]

Originally Posted by Mister MaDuroo

Monday - it was so-so green tasting;
Tuesday - OK, but not hardly stellar
Wednesday - smooth, sweetish and rich - very nice espresso.

I noticed the same thing on the La Minita Tarrazu and Sulawesi Toraja I've roasted (seperately). Especially the La Minita. The day after roasting, I can barely drink it black. The second day is better, but the 3rd and after is mucho tasty! Do you find this common for most beans? I know each is different, etc but as a general guideline.

BTW, I drank some of the Sulawesi today that was pretty good.

Mel

[opus]

Originally Posted by par

50% Yirgchaffee in a city roast blended with 50% colombian supreme in a city+ roast. Excellent with hints of dark chocolate.

next up is a kona peaberry in a city roast blended with 50% kona peaberry in a light roast.

it's really fun to roast!

Kona peaberry for me as usual. I also use a 50/50 blend of city roast and light roast peaberry.