Whats In Your Mill Today?

[Jack1000]

Ethiopian Sidamo-- full city+ to vienna. Tastes fruity-- amazing. Running it through an isomac espresso machine.

[ghostrider]

India Matadakad Estate Peaberry. Roasted my first batch earlier this week, about a city to city+ and was waiting to try it out. I've had chocolate "flavored" coffee that didn't have as much chocolate flavor as this roast. The Mrs even tried some, and she can't stand coffee...

[Mister Moo]

Mexican coffee, like Mexican cigars, doesn't come up here often for discussion. If you haven't been experimenting with Oaxaco (wa-HAH-kah) or Chiapas arabica you are missing some very fine, practically local, beans. Many crops from are excellent beans for straight up single origin coffee and, I have concluded, make very good blending components for espresso. Not to ignore Mexican coffee beans, please.

:s Recent passes, a vacation, work-travel and unexpected gifts have upset the normal flow of espresso; the Oscar has been cold for about a month. Getting it going again seems like starting up a nuclear power plant after an extended maintenance shutdown. OK. That's overly dramatic, but there is a fair amount of roasting, cleaning, polishing, rinsing and purging to do before things are back up to spin. Silly hobby, coffee.

The 2-pound roast on Sunday morning was 30/30 Brazil and Sumatra, 20/20 Oaxaco and Guatamala (+10% Uganda robusta on the top); they went to an early-mid (active) second crack, lotsa smoke and characteristic pungent aroma. The Sunday night trial suckdown was pretty green, drinkable for sure esp. after a long espresso layoff, but kind of grassy/raw. Monday was about the same and Tuesday showed modest improvement. The development by today (Wednesday) was dramatic - it went deep and winey with a hint of native sweetness. It isn't really chocolately tasting, but it could get there in another couple of days. This mornings espresso was quite good with a cappuccino to match.

[Jeff]

Originally Posted by Mister MaDuroo

Silly hobby, coffee.

[SIZE="5"]Blasphemy![/SIZE]

Well, it is kind of silly when one gets as excited about roasters or green beans as we do.

[opus]

Originally Posted by Mister MaDuroo

Mexican coffee, like Mexican cigars, doesn't come up here often for discussion. If you haven't been experimenting with Oaxaco (wa-HAH-kah) or Chiapas arabica you are missing some very fine, practically local, beans. Many crops from are excellent beans for straight up single origin coffee and, I have concluded, make very good blending components for espresso. Not to ignore Mexican coffee beans, please.

:s Recent passes, a vacation, work-travel and unexpected gifts have upset the normal flow of espresso; the Oscar has been cold for about a month. Getting it going again seems like starting up a nuclear power plant after an extended maintenance shutdown. OK. That's overly dramatic, but there is a fair amount of roasting, cleaning, polishing, rinsing and purging to do before things are back up to spin. Silly hobby, coffee.

The 2-pound roast on Sunday morning was 30/30 Brazil and Sumatra, 20/20 Oaxaco and Guatamala (+10% Uganda robusta on the top); they went to an early-mid (active) second crack, lotsa smoke and characteristic pungent aroma. The Sunday night trial suckdown was pretty green, drinkable for sure esp. after a long espresso layoff, but kind of grassy/raw. Monday was about the same and Tuesday showed modest improvement. The development by today (Wednesday) was dramatic - it went deep and winey with a hint of native sweetness. It isn't really chocolately tasting, but it could get there in another couple of days. This mornings espresso was quite good with a cappuccino to match.

I love it when you talk like that Dan. Makes me want to plant my own coffee bushes and use only organic fertilizer applied by scantily clad Columbian virgins in the Moonlight. I am brewing the last of the Honduran I received from you today.

[SuperT]

You can keep the Te-Amos to yourself, but I love the Mexican coffees. Mmmmmm - Chiapas!

For me, I'm doing Yemen Sanani today (as I have the last 3 days).

Simply outstanding as espresso!

[Mister Moo]

Originally Posted by opusxox

I love it when you talk like that Dan. Makes me want to plant my own coffee bushes and use only organic fertilizer applied by scantily clad Columbian virgins in the Moonlight. I am brewing the last of the Honduran I received from you today.

And curse your eyes for saying so!!! I wish I'd never run out of those guys. That's some nice drinks, that Honduran. Enjoy.

Now, explain the dancing virgins part again.

[Jeff]

Originally Posted by Mister MaDuroo

Now, explain the dancing virgins part again.

Sorry, but an explaination just isn't going to cut it. We need illustrations and full color photographs.

[Mister Moo]

Dag, SuperT, that is some very nice crema. Crema ****, I daresay. Speak nicely here and Skip might write a scantily clad dancing virgins post about it.

[SuperT]

Originally Posted by Mister MaDuroo

Dag, SuperT, that is some very nice crema. Crema ****, I daresay. Speak nicely here and Skip might write a scantily clad dancing virgins post about it.

Thanks! This Yemen Sanani is incredible. Got it from Intelligentsia.



This is how it settles after a minute:


This shot was a restretto, pouring this amount in about 30-35 seconds. Gooey, gloppy, and oh so sweet!

[calistogey]

Very nice pics. I'm still working on a couple of lbs. of Baraco coffee from Manila.

[ResIpsa]

Roasted up some Zambian today. Stupidly let the roasted stocks run out so had to go straight from roasting to drinking. It's okay, done to a city plus (med brown, dry as a bone) for me.we'll se how it develops

Everybody been lovin on the Kenyan, can a brother get a little love for the Zambian around here?

[Jeff]

Ground up a batch of Ethiopian Yirgacheffe this morning that I roasted two days ago. Tried to keep the roast a little lighter than normal to see what the effect would be. The brew was very light and tasty, but less of that typical coffee bite.

What I really want is to perfect the roast that will accentuate the floral note. What can I say, its a labor of love.

[ResIpsa]

Originally Posted by Jeff

What I really want is to perfect the roast that will accentuate the floral note. What can I say, its a labor of love.

Ah, Jeff, like an unattractive woman, even Yirg needs a little lovin.......

[LasciviousXXX]

Had a blend of Tanzanian PeaBerry and Kona this morning, actually quite good considering my gentle dislike for Kona.

Had a strong mix of different Espresso blends this evening. Excellent stuff! I'm hooked.


XXX