Hi Ya'll,
I just had the best espresso this morning and have to make a little plug here:
100% Mexican Oaxaca - I just tried the el olivo and the becafisa-tres
flechas as straight shots, roasted full city+, incredible sweet espresso
and tons of crema considering these are wet-processed coffees and should
prodce a little less crema than dp coffee.
BTW: Maria is on vacation for 2 weeks, so I am solo on the email front. I
am a little behind, so if you sent in a question, please be patient and I
will catch up tonite. Also the Guatemala samples are gone. I actually only
had enough to send to 6 people. I thought it would be more. I had to skimp
on the quantity too, but I know you will all be able to roast it in your
respective machines: just roast manually and stop it when you hear a little
2nd crack. And if you would, please share your thoughts with the list! NEXT
TIME I HAVE SUCH AN OPPORTUNITY, (oops, caps lock) I will try to secure
more sample coffee so I can send it to all.,..
Tom
                  "Great coffee comes from tiny roasters"
           Sweet Maria's Home Coffee Roasting  -  Tom & Maria
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Weird! This morning I just had a very sweet espresso from Kona - purchased
from local Taiwanese supplier in 1999, roasted to about 3/4 of 2nd crack
by my heavily modified Alp. No bitterness. But it is only true when hot.
Bitter come first and sweet followed with a hint of acidity when it is
cool. Both (hot & cool) have very good aftertaste.
It made me surprised; I love it, anyway!
Happy roasting
Mike
On 24 Aug 01 at 10:11, Tom wrote:
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