I flew to Portland last week so roasted no coffee. Came home with maybe a double shot worth of already ground Horse. No time to roast yesterday. NO coffee this am. Well I had tossed on of those free hotel packs in my suitcase for some unknown and used it for an espresso this am, what horid stuff... going out to roast asap. ginny |
Are you still living in Scottsdale, or did you move back to Calif? pchforever wrote: <Snip> -- There is a theory which states that if ever anyone discovers exactly what the Universe is for and why it is here, it will instantly disappear and be replaced by something even more bizarre and inexplicable. There is another theory which states that this has already happened. |
I am in Scottsdale, with guest room if anyone needs a place to stay here... California house on market I am staying in Scottsdale for now. The only reason I went to oregon was to help my friend drive back to California after her stint in the big house. I did drive through some of the north San Diego county desert that had some great rock formations so ya never know! ginny <Snip> |
pchforever wrote: <Snip> Next time I'm due in the 'zone' is Sept. with family. Going up to flag for a nieces wedding. Normally stop and see Peter Z in LHC, but not going that direction next time. <Snip> -- There is a theory which states that if ever anyone discovers exactly what the Universe is for and why it is here, it will instantly disappear and be replaced by something even more bizarre and inexplicable. There is another theory which states that this has already happened. |
Mickie & I will be in Phoenix 21-25 April. Maybe we can meet up for a cup of Joe. *Kissies* Jerry pchforever wrote: <Snip> |
without question Jerry. Come along. ginny I will send info off list; unless we turn it into a Scottsdale Summer, High Heat, Coffee Roundup... <Snip> |
I'm in Chandler, AZ. You will often find me at the Coffee Rush (Ray & Dobson). Look for an '85 Harley Softail. I'd like to meet if anyone is out this way. McSparky At 03:24 PM 3/30/2006 -0500, you wrote: <Snip> |
Mr. Sparky: Your not that far away; I will have to zip down and park my 1968 BSA 441 Victor Special between those Softails... used to get laughed at on Main Street in Venice, CA in the 70's; some guy would always laugh and say who parked that toy out there?? Wanna race dude? If I can kick start the damn thing I'll meet you for a cup. ginny or I will ride my Vespa down... <Snip> |
Best day for me is probably Monday, Apr. 24. We're arriving late on the 21st, all day family reunion on Saturday, some kind of picnic sometime Sunday (no details yet so Sunday might be good for me too) and leaving PHX at 11am on Tuesday Apr 25, leaving Monday completely free. Would be great to meet with anyone that wants to meet. Jerry M. McCandless wrote: <Snip> |
I stop @~3:15 for a cup daily. Maybe see you there. McSparky - Who used to ride a '72 Norton Commando The latest:http://www.getnet.com/~mikemc/At 04:53 PM 3/30/2006 -0800, you wrote: <Snip> |
Small world. Went to High School in Manhattan Beach, CA. College at El Camino Torrance, CA. McSparky At 07:56 PM 3/30/2006 -0500, you wrote: <Snip> |
On 3/30/06, M. McCandless wrote: <Snip> While I don't live in AZ, a Norton Comando was my first bike back in '70 and I did go to El Camino. HS in Playa del Rey, but surfed in MB. Current bikes are a '02 BMW GS and a '04 Ural Tourist. Jim |
Horrid coffee? You wanna hear horrid coffee? Well, Sun. night before leaving on vacation (Vegas now, S. FL Sun thru 1st Seder night) I decided to roast some various beans not only to drink in the hotel but also to give to my sis for her birthday. She loves decaf Guat., so I roasted some of that; and she lamented that the tourist-trap- gift-shop JBM she brought back last fall was already stale despite the date on the bag. (well, DUH). So I thought I'd surprise her by roasting her some. I had bought 3 lbs of greens on eBay from Country Traders of Jamaica when SM's was out of stock--had previously bought a lb of green from them but they sent freshly roasted stuff which was quite good. I opened one of the foil bags and noticed the beans were quite odd looking--kind of a seafoam rather than pea green and full of a waxy substance. Measured 2 scoops into the i-2 and hit Preset 2. Well, the beans barely moved, they were so heavy with that weird waxy stuff--as a result, the beans in the center burned and tripped the auto-shutoff! I discarded them (as well as the rest of the greens from that bag) and opened another--same appearance, with a faint fermented smell. This time I rinsed the gunk off, dried the beans in the microwave till I heard first crack, transferred them to a wok till I got most of them past cinnamon, and finished them in the by-now-cooled i-2. I decided not to rest it but see what it tasted like--the roasting brought out a distinct dark-beer/Guinness Stout aroma, reflected in the flavor (with overtones of creme brulee). "Buzz Beer," anyone? Decided not to inflict this on my sis, but instead roasted her some Horse and PR Yauco Selecto. One more reason to stay away from other bean sources, I guess. Although the PR was from Marlton, back when SM's was out of it, and it turned our just fine (rather yummy). On Mar 30, 2006, at 8:03 AM, pchforever wrote: <Snip> Sandy Andina www.sandyandina.com |
On 4/1/06, Sandy Andina wrote: <Snip> Sandy, I know what you mean. Quality is important. However, I've never had such a bad experience as this. The places I go have all delievered good beans, though SM has been uncompromisingly high quality. -- Steven Hay hay.steve -AT- gmail.com A Little Fable by Franz Kafka "Alas," said the mouse, "the whole world is growing smaller every day. At the beginning it was so big that I was afraid, I kept running and running, and I was glad when I saw walls far away to the right and left, but these long walls have narrowed so quickly that I am in the last chamber already, and there in the corner stands the trap that I must run into." "You only need to change your direction," said the cat, and ate it up. |
Sandy: Great story! I bought some greens in Paris from very small roaster in one of the villages. Roaster them right up and I must saty the "Buzz Beer" would be a super word to describe th sill with! You have now created a new green/roasted bean word, Buzz Beer! Thanks ginny <Snip> |
--Apple-Mail-4-251210415 Content-Transfer-Encoding: 7bit Content-Type: text/plain; charset -ASCII; delsp=yes; format=flowed Well, Country Traders shipped their greens in valveless foil bags-- perhaps that's why the fermentation set in. But it doesn't explain the waxiness and heaviness of the beans. It's as if they were incompletely processed; they roast in giant drums, so they can easily dispose of the extra chaff; they don't consider the needs of home roasters the way SM's does. On Apr 1, 2006, at 3:59 AM, Steve Hay wrote: <Snip> Sandy Andina www.sandyandina.com --Apple-Mail-4-251210415 Content-Transfer-Encoding: quoted-printable Content-Type: text/html; charset O-8859-1 Well, Country Traders shipped = their greens in valveless foil bags--perhaps that's why the fermentation = set in. But it doesn't explain the waxiness and heaviness of the beans. = It's as if they were incompletely processed; they roast in giant drums, = so they can easily dispose of the extra chaff; they don't consider the = needs of home roasters the way SM's does. On Apr 1, 2006, = at 3:59 AM, Steve Hay wrote: |
Rancidity, not fermentation. The oils oxidize. Unfortunately, there is no EtOH production. Kit Sandy Andina wrote: <Snip> |
--Apple-Mail-10-282931607 Content-Transfer-Encoding: 7bit Content-Type: text/plain; charset -ASCII; delsp=yes; format=flowed No, it definitely smelled fermented--like beer. Once it was roasted it smelled like dark beer. And the extra gunk might have been rotting parchment--the batch I rinsed before roasting had stuff that looked like chaff separating from the beans. On Apr 1, 2006, at 4:45 PM, Kit Anderson wrote: <Snip> Sandy Andina www.sandyandina.com --Apple-Mail-10-282931607 Content-Transfer-Encoding: 7bit Content-Type: text/html; charset -ASCII No, it definitely smelled fermented--like beer. Once it was roasted it smelled like dark beer. And the extra gunk might have been rotting parchment--the batch I rinsed before roasting had stuff that looked like chaff separating from the beans. On Apr 1, 2006, at 4:45 PM, Kit Anderson wrote: |
Poorly prepped coffee could be partially fermented, and could still have bits of parchment left on the outside of the beans. The fermentation could occur if the pulp was left on the bean too long after picking or if it was left in the water bath too long during processing. If the wet parchment beans were not dried properly, the beans could mold or ferment more as they lay on drying patios or after they are stored. Dry processed beans can have a more 'fermented' sweetness. Sometimes it works, sometimes it doesn't. ********************* Ed Needham® "to absurdity and beyond!" ed at homeroaster dot com (include [FRIEND] in subject line to get through my SPAM filters) ********************* |
I had the misfortune of sampling some of this year's Jamaican Blue Mountain crop. My brother really loves a café in downtown Portland that offers french press service of JBM. In an attempt to cover the massive defects of the cup, the coffee was roasted Vienna plus and tasted ashy. It still wasn't enough to cover up the green oniony under taste. A real pity since the roast they offered from last year was pretty amazing. I guess next years, I'll go give them another try. Do You Yahoo!? Tired of spam? Yahoo! Mail has the best spam protection around http://mail.yahoo.com |
elaine, since even a relatively scarce crop like that, can have several sources, just like 'kona' is there a possibility that you just had an inferior product and there still is some good stuff out there. Kind of like when someone gets crap from somewhere but tom ends up with a decent lot of the same product basically.. id hate to write off pretty much the entire crop just because someone sold you some of the cheap stuff. Aaron |
Since Tom and a few other coffee sellers, with noses and taste buds I trust, aren't carrying this year's crop and I all I have heard about this year's crop is massive hurricane damage; I wasn't about to plunk down $20 bucks plus a pound for greens. But I did chance $3.75 for french press service from a place that in the past has only served excellent JBM. This was the first time even their JBM was terrible. Plus it was roasted way, way darker than it has been in past years. I believe it was to cover up massive defects in the cup. And it's a shame. I was hoping someone somewhere had a good sample of this year's crop because one of my friends really wanted some. But I haven't heard one good word yet, about this year's crop. I ended up subbing a couple pounds of a SM Kona, and she's very happy. This year's Kona's have been spectacular. Something I don't think she would have been if I bought any of this year's JBM crop offered by other vendors. BTW, does Krystals still have those smiley heart stickers around Valentines? I miss those things. -------------------------- elaine, since even a relatively scarce crop like that, can have several sources, just like 'kona' is there a possibility that you just had an inferior product and there still is some good stuff out there. Kind of like when someone gets crap from somewhere but tom ends up with a decent lot of the same product basically.. id hate to write off pretty much the entire crop just because someone sold you some of the cheap stuff. Aaron Do You Yahoo!? Tired of spam? Yahoo! Mail has the best spam protection around http://mail.yahoo.com |
On 4/3/06, Elaine wrote: <Snip> From Tom's Cupping Log: Jamaica Blue Mountain Mavis Bank GR 1 C 81 no aroma or fragrance, flat, DOA Jamaica Blue Mountain Mavis Bank GR 1 C++ 80 ditto - worse actually. Just no flavors to describe - tastes low grown, fla= t Jamaica Blue Mountain Mavis Bank GR 1 FC 81 some roast taste here but basically a low grown flavor with no aroma or brightness -- Steven Hay hay.steve -AT- gmail.com A Little Fable by Franz Kafka "Alas," said the mouse, "the whole world is growing smaller every day. At the beginning it was so big that I was afraid, I kept running and running, and I was glad when I saw walls far away to the right and left, but these long walls have narrowed so quickly that I am in the last chamber already, and there in the corner stands the trap that I must run into." "You only need to change your direction," said the cat, and ate it up. |
I was visiting Tulsa, Oklahoma on Saturday where I dropped into a Java Dave's shop. They had roasted JBM listed for $47.99 a pound! Holy crap, Batman! I tried some green Kona for about $17 a pound (I think) a while back. It was good coffee, It was clean, nothing wrong with it, but it didn't have much character in my opinion. I'd rather pay $4 - $5 a pound for a Sumatra, an African, or a Central American coffee. The high cost of the Konas and the JBMs seems to be related more to available quantity than to quality. My favorite three coffees of recent have been Kenya Gethumbwini, Sumatra Blue Batak, and Ethiopia Harrar Horse. All three of these coffees were better than the Kona in my opinion and at a fraction of the cost. On 4/3/06, Steve Hay wrote: <Snip> , <Snip> , <Snip> |
<Snip> Wes there is a limit to what is reasonable for most. That is just crazy. I wonder, wonder, wonder how much he actually sells? ginny warming up here in Scottsdale, lovely 82... |
On 4/4/06, pchforever wrote: <Snip> Dave's shop. They had roasted JBM listed for $47.99 a pound! Holy crap, = Batman! <Snip> I wonder, wonder, wonder how much he actually sells? And how long it sits on the shelf before he sells it... I wonder, wonder, wonder who, who wrote the book of love Aaron Peterson Versailles, KY |
Yeah, you should price 100% Kona roasts, Kopi Luwak, Island Saint Helena.... mind blowing prices. Every once in awhile when I have some jingle in my pocket I like to splurge. No way could I afford to buy any of these coffees pre-roasted and also I would have no control over freshness or degree of the roast. So, I on rare occasions buy greens from those with a nose and the taste buds I trust. The only thing worse than shelling out $20+ @# is shelling out $20+ @# for bad coffee. Then you have the bonus fun trying roasting it to varying degrees in 2-6 oz batches. :) But most of the time, I'm enjoying following the crop and considering stopping along the way and over indulging in certain coffees (M.A.O. lot #30 anyone?). Elaine ---------------- I was visiting Tulsa, Oklahoma on Saturday where I dropped into a Java Dave's shop. They had roasted JBM listed for $47.99 a pound! Holy crap, Batman! I tried some green Kona for about $17 a pound (I think) a while back. It was good coffee, It was clean, nothing wrong with it, but it didn't have much character in my opinion. I'd rather pay $4 - $5 a pound for a Sumatra, an African, or a Central American coffee. The high cost of the Konas and the JBMs seems to be related more to available quantity than to quality. My favorite three coffees of recent have been Kenya Gethumbwini, Sumatra Blue Batak, and Ethiopia Harrar Horse. All three of these coffees were better than the Kona in my opinion and at a fraction of the cost. Do You Yahoo!? Tired of spam? Yahoo! Mail has the best spam protection around http://mail.yahoo.com |
On 4/4/06, Wesley Simon wrote: <Snip> You are thinking of that civet droppings coffee, eh? <Snip> There isn't much way I could force myself to spend $17 a pound for ANY coffee. Most of Tom's coffees are in the range of $5 a pound. I just cannot imagine coffee over three times better than Tom's i! "regular" !i coffees. Safe Journeys and Sweet Music Justin Marquez (Snyder, TX)http://www.justinandlinda.com |
Peet's, when they have it, is getting $49.95 per HALF-lb.! On Apr 4, 2006, at 5:25 PM, Wesley Simon wrote: <Snip> Sandy Andina www.sandyandina.com |
On 4/5/06, Howell Ite wrote: <Snip> s <Snip> At that price, I would bet the word "blend" was written somewhere on the bag in small print... Aaron Peterson Versailles, KY |
And for preroast, it isn't bad stuff. Friends have served it to me (and "Blend" is prominently displayed). On Apr 5, 2006, at 9:01 AM, Aaron Peterson wrote: <Snip> Sandy Andina www.sandyandina.com |
I must have missed the "blend" on the label. I wasn't considering buying it. Sandy Andina wrote: And for preroast, it isn't bad stuff. Friends have served it to me (and "Blend" is prominently displayed). On Apr 5, 2006, at 9:01 AM, Aaron Peterson wrote: <Snip> Sandy Andina www.sandyandina.com |
I'll try to be there Monday, Apr 24 around 3:15 - unless the wife detours m= e somewhere else. Jerry On 3/30/06, M. McCandless wrote: <Snip> y <Snip> a <Snip> . <Snip> . <Snip> |