[Homeroast] Ethiopia

Phil Palmintere phil.palmintere at gmail.com
Mon Feb 27 19:47:51 CST 2012


So... they don't traditionally let their coffee "rest"?

-----Original Message-----
From: homeroast-bounces at lists.sweetmariascoffee.com
[mailto:homeroast-bounces at lists.sweetmariascoffee.com] On Behalf Of Sandy
Andina
Sent: Monday, February 27, 2012 1:34 PM
To: A list to discuss home coffee roasting. There are rules for this list,
available at http://www.sweetmarias.com/maillistinfo.html
Subject: Re: [Homeroast] Ethiopia

We have a terrific Ethiopian restaurant around the corner, and its owners
live on our block.  At our block parties, they do the traditional coffee
ceremony, roasting the beans in a ceramic pan over a charcoal brazier,
grinding it by hand and serving it in little earthenware cups. It's very
dark and very sweet, though not as syrupy as Turkish/Arabian (ibrik-brewed)
coffee.  It's the highlight of the party---and I always order it at the end
of the meal when I eat at the restaurant. (For Chicagoans, or prospective
tourists, it's Ethiopian Diamond).
On Feb 27, 2012, at 2:01 PM, Gregg Talton wrote:
Peace & song,
Sandy
www.sandyandina.com




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