At 8:54 PM -0700 7/26/04, Lesley Albjerg wrote:
<Snip>
How did you roast and brew the pluma? It is next in rotation for my roasting -- after I drink up the Yemen Ismaili Hirazi that I roasted yesterday.
--E

Edward,
I am a light roaster!  I roasted it to a nice city roast.  I pulled some nice balanced shots, and I vac brewed it.  A nice smooth balanced cup with nice complexity.
 
Les
Edward Spiegel  wrote:
At 8:54 PM -0700 7/26/04, Lesley Albjerg wrote:
<Snip>
How did you roast and brew the pluma? It is next in rotation for my roasting -- after I drink up the Yemen Ismaili Hirazi that I roasted yesterday.
--E

--- Edward Spiegel  wrote:
<Snip>
  I like it best roasted to full city or beyond. Tom found a
really good Pluma this year (Pluma Hidalgo "Trinidad") I've been
trying it for the last week at all different roasts, and
different resting times. 3 days rest, after roasting just a
little into second crack is smooth and chocolatey. Bet you can't
drink just one ;o) I think it has a little more body than Tom
says. I've been making vac pots and pour over drip, but it
should make a great espresso shot. It's great at Viennese, too.
I did a lot of investigating to find out where, exactly, this
came from, and it turns out I've walked through this farm a
couple of years ago. It's only a ten minute walk from downtown
Pluma Hidalgo, on the steepest slope you can imagine. It's the
real Pluma. Exporters have been extending the boundaries of what
they will call "Pluma" to 100 miles from the original
micro-region that was just the mountain ridge within 10 miles of
the town itself, and that's not honest or fair. This is the real
goods. Blending it with some of Tom's Sulawesi Toraja makes for
a cup of coffee that's really hard to beat, IMO.
  Charlie
=====
Brick Oven Roasting in British Columbia
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I love the Sulawesi.  I'll put this on my list for my next order - =
thanks for the tip!
Jean  :~)