Folks,
You might be interested in a story on homeroasting, brewing and
drinking coffee - Ethiopian style - printed in the COLUMBUS DISPATCH
today.
According to the story, the beans are ground soon after cooling - no
resting.   The brewing tradition is also very different from what I'm
familiar with.http://libpub.dispatch.com/cgi-bin/documentv1?DBLIST=cd01&DOCNUM2399&TERMV&0:6:266:6:5583:6:5721:6:10800:6:11006:6:16028:6:21296:6:21460:6A related story about Ethiopian cuisine mentions a local store "Food's
of Ethiopia"  were "Burlap bags brimming with green coffee beans dot
the lower shelves..."http://libpub.dispatch.com/cgi-bin/documentv1?DBLIST=cd01&DOCNUM2401&TERMV8538:6:149783:6:Dave    Westerville, OH   
sipping Ethiopian Harrar Horse, purchased from SweetMaria's,  roasted
in a black HWP, brewed in a Melitta cone.
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This jibes well with the account in the book _The Devil's Cup_ by Stewart Lee Allen.
This is a great book -- he tried to follow the "trail" of coffee around the world, starting in Ethiopia.  A bit Hunter Thompson-ish, it's an
engaging read.  You've got to take some (at least) of his statements with a few grains of salt, but that does not diminish in any way the
entertainment value of the book.
check it out.
=Spencer
Dave Huddle wrote:
<Snip>
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<Snip>
Yes ...highly recommended book!
Tom
                  "Great coffee comes from tiny roasters"
           Sweet Maria's Home Coffee Roasting  -  Tom & Maria
                     http://lists.sweetmarias.com/mailman/listinfo/homeroast">http://www.sweetmarias.comhomeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast