[Homeroast] Chiding apologies > Body development > Behmor P2 Help

Scott Miller peechdogg at gmail.com
Sun Dec 12 21:20:30 CST 2010

I am so sad I introduced a similar high octane blend to the students
around our coffee shop about 18 months ago. The university I'm near
has ~20,000 students and the blend has quite a following now.
I really find roasting the robusta a pain. WAY TOO MUCH STINKY CHAFF.
Tried to get rid of the ZOOM! blend twice in the last year. I swear
some of the those students were going to put together a gang and beat
my @ss.

I thought raising the price to some number that made it too much to
bear would work... no such luck. I'm stuck...



On Sat, Dec 11, 2010 at 9:32 PM, miKe mcKoffee <mcKona at comcast.net> wrote:
> Ok my turn. Apologies for chiding I was being chided when I wasn't being
> chided!
> In truth I found it hard to believe there could be confusion considering the
> usage, but hey my bad for being shift key lazy. Indeed "f" really could have
> meant feet though feet per minute in terms of roasting coffee, now that has
> me confused!
> But hey again, not as bad as some posts I've seen with entire sentences with
> zero use of capital letters!
> Ok and I'll admit it, I have an aversion to "kc". No offense not you, it's
> our (at Compass Coffee) common usage abbreviation for a foul VERY dark roast
> blend of 50:50 Robusta:Arabica called King Cobra, our replacement for Coffee
> People's Black Tiger, roasted exclusively for our Java Nation location which
> is a former Coffee People. The Robusta element is roasted Full French a full
> 75 sec. into C2 as C2 just begins to slow. Very dark, foul smelling though
> no oil sheen on drop. The crap has a large following, around $1.5k worth a
> month so hence I roast it (for now) even though I can't stand it...
> Slave to the Bean  miKe mcKoffee
> www.CompassCoffeeRoasting.com
> URL to Rosto mods, FrankenFormer, some recipes etc:
> http://www.mckoffee.com/

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