[Homeroast] When your do NOT have home roasted coffee... a Sunday post.

g paris pchforever at gmail.com
Sat Mar 20 20:05:34 CDT 2010

Peter and C:

I can still taste the blueberry...

Maria, Ben and Tom:

the gift for me was my link to Sweet Maria's!!

With you I have the ability to taste the top 5% of the worlds coffee.

I try many coffees but the BEST are from guys (Maria, Ben and Tom.)

because you tell me about the coffee, I do not know the intricate smells,
of an individual bean; because you do, I learn and thanks so much.


On Thu, Mar 18, 2010 at 7:28 PM, peterz <peterz at npgcable.com> wrote:

> Back when Harrar Horse was in steady supply, C and I bought a fifth wheel
> to travel with. I did bring along my modified P1 to roast with and my Mazzer
> Mini to grind with, and the coffee on that trip was indeed excellent.
> Next year, we still were able to get pounds of the horse, but roasting and
> grinding was a bit inconvenient we thought. (  C dropped the Mazzer one day
> and it went through the oak door of a cabinet :(  )
> Soooooo, I roasted up several pounds of Harrar Horse, and then ground it
> all! no vacuum sealing, just stored it all in those clamp top jars with the
> silicon washer seal. We drank this coffee for several months, enjoying every
> last drop :)
> Now I do not claim to be a real connoisseur of coffee like lots of folks on
> this list, but I do know what me and C like, and horse is really better than
> fine :)
> We sure miss having it around.
> That being said, we have tried and liked several of the dry-processed
> coffee that Tom offers, and almost all of the wet processed from the sample
> packs.
> Nope, none of the wet process appeals to us, and my taste buds are so crude
> that it is hard to imagine that I can tell the difference in how dry
> processed is roasted, but I can. And I can tell if I like it or not.
> We never taste any of the wonderful flavors that are listed in the
> description, but liking what it is, to me, is good enough. I have finally
> decided.
> PeterZ
> Roasting still, 540 gr at a time in my bread machine/turbo oven mod, here
> in LHC
> Tom & Maria - Sweet Maria's Coffee wrote:
>> A nice post reminding us why we complicate our lives with home roasting. I
>> think in some sick way I enjoy traveling because there are always those
>> transit days that force a person to either a. estimate where they can get
>> the least-worst cup of coffee or b. get a cup of tea. The later was never an
>> option, but lately I keep a little good earl grey or Darjeeling with me, and
>> I have to admit it is much better than travel options. For example, I have
>> to transit through the airport in San Jose Costa Rica a lot, and the coffee
>> there is painful, at best. Oddly, as of late I would actually rather have a
>> really commercial coffee, light roast, flavorless, then have someone's
>> really sick idea of "specialty coffee" roasted a bit darker. Seriously.
>> This all brings me to, of course, Via. I just don't get it. The idea of
>> traveling with your own mediocre Starbucks coffee because you are so
>> addicted to it you can't be without, even when you go to some imaginary city
>> with less than 1000 sbucks locations, well, it seems very depressing. It
>> goes beyond coffee addiction, its brand addiction. Via is really expensive
>> and yes, it is a lot better than the cup you get at the San Jose CR airport,
>> but does that matter? If you are traveling, being without good coffee is
>> temporary. Anyway, Greg, it's very encouraging to know that home is where
>> the best coffee is at. I think home roasting still has a ways to go
>> (roasters and grinder could always be better), but if it's the freshest cup,
>> if it gives us choice of taste and we can craft our own idea of the "best
>> cup" (even if we don't always hit the nail on the head), it certainly is a
>> LOT better than being a slave to a giant chain coffee store.
>> Which brings up traveling with home roasted coffee: sometimes I do,
>> sometimes I don't. My Hario Skerton/Aeropress combo was great in Africa, but
>> recently in Guatemala I preground everything. The aeropress is the smallest
>> coffee maker, fit's better in my luggage, but is hard if you want to make
>> cups for 2-3 others as well. The Clever dripper would be better for that,
>> but it is large for my luggage. In Costa Rica I did not bring any coffee or
>> coffee maker. You would think there would be lots of good coffee around, and
>> there is at some places. Helsar farm has their own Behmor and serves very
>> nice French Press coffee, as does Montes de Oro farm. I brought a Behmor
>> down to the Don Mayo mill because his Gene Caffe died, and I couldn't get a
>> new heating element for him in time. In CR a lot of the producers we work
>> with are now home roasters! They can't afford Probats and the like, so in
>> the past they never were able to roast/taste/serve their own coffee. That
>> has changed, and on most trips I am taking down machines for someone or
>> other. Now, if we found someone on the list who actually travels with green
>> coffee and a roaster (!) as well as grinder and brewer, we would have to
>> crown a new champion of coffee excess!!!
>> Tom
>>  Life is good ... with fresh coffee.
>>> As you may or may not know, I'm in one of the towns without a good coffee
>>> shop (Orange County, CA).  I was taking my eldest to acting class the
>>> other
>>> evening, and decided to take my 2 younger ones to a chain store (not
>>> $bucks)
>>> to try a cappucino while we waited.  They served me probably a 16 oz cup.
>>> All I could say was ugggh.  The milk felt like soap bubbles and burnt,
>>> way
>>> too hot.  I was about half foam on top of the coffee and then below was a
>>> weak excuse for a coffee elixir.  Reminded myself how bad coffee can be.
>>> The next morning I woke up as usual around 4 or 4:30.  My latest batch of
>>> Colombian (Colombia Platos Fuertes de Huila Microlot Mix) roasted just to
>>> the end of 1st crack was on it's 3rd day rest.  I whipped up a cup in the
>>> CCD, and all I can say was I hit the roast and brew perfect.  My
>>> experience
>>> with Colombians in the past has been less than stellar, so I was using
>>> this
>>> as an experimental roast.  This coffee turned out perfect.  Even my wife,
>>> who doesn't obsess about these things, noticed what a clean cup this was.
>>>  A
>>> nice quiet early morning enjoying a perfect cup of coffee.  Ahhhhh!
>>> Then, I decided to make 2 cappucinos out of my first blend ("Dr.'s Rx No.
>>> 1").  It is a post-roast blend of 2 parts Brazil, 1 part Costa Rica, 1
>>> part
>>> Ethiopian Yirga Cheffe.  Brazil & Costa Rican roasted individually just
>>> over
>>> the edge of 2nd crack.  The Yirga Cheffe taken to before second, and
>>> probably a bit too far, but I still got the lemony fruit flavors out of
>>> the
>>> drip cup (I'm calling it C+).  The blend was about 5 days post roast.
>>>  Wow!
>>> I really succeeded on this blend.  Nice syrupy shots with a good color
>>> crema
>>> and tiger striping.  Also made the microfoam just right and had 2
>>> wonderful
>>> cups.  This was quite the eye opening experience about how far I have
>>> grown
>>> in my coffee tasting, quest, and roasting/pulling skills, especially
>>> compared to the chain from the night before.  Honestly, night and day
>>> difference.  I was in a good mood for the morning revelry with the
>>> troops.
>>> I was so impressed with myself (LoL), that a few hours later, I pulled a
>>> shot of the Dr.'s Rx to see if it really stood up to the challenge.
>>>  Again,
>>> perfect for me.  A nice buttery caramelly shot with hints of chocolate
>>> sweetness and fruity brightness.  I was a little concerned the Costa
>>> Rican
>>> might not work well, and that the combination being 50% Costa
>>> Rican/Ethiopian might shift the flavor off, but it worked.  I've got a
>>> half
>>> a pound left, and I've been enjoying each and every shot like the
>>> previous.
>>> I've got 12 oz of Workshop #7 resting for Tues/Wed, I can only hope that
>>> I
>>> continue with my success when I transition to this blend.  If not, I may
>>> go
>>> see the Dr. again.  :-)
>>> Enjoy your Sunday morning cup, I know I will.  Now to contemplate what to
>>> roast for a trip to England, the home of instant coffee, at least where
>>> I'm
>>> going.
>>> Cheers!
>>> Greg
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