At noon yesterday, we got a call from someone on the fringes of my 
husband's extended family. One of their relatives (not ours) was taken 
to the local hospital here and might not make it more than a couple of 
days. It was not totally unexpected, well other than the call in to 
us--that was a complete surprise.
Anywhooooo, we went from being a household of 2 moderate coffee 
drinkers, to being a campground for 6 additional coffee swilling adults.
I have so far roasted four extra pounds of moka kadir, and it is mighty 
fine brew even with 18 hours rest. I'll roast more tomorrow.
It's my emergency bean, the coffee I can count on to please almost 
everyone, and that can be ready to go in a day. I can usually eek by 
with what is on hand for a day, regardless of the circumstances.
All this mad brewing (thank you bread machine) made me wonder what other 
folks use as their emergency beans?
vicki

Tough Question....
  How many beans do you want to leave to your heirs?
The answer = your minimal stash size.
Time to buy up some beans, and maintain your purchase profile so that your
stash is ever ready...
My stash is at ~65lb, and gets replenished when I get below 30...  I have
never had the stash run dry....
Best regards,
Brett
On 12/4/06, Vicki Smith  wrote:
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.com

This is a multi-part message in MIME format.
It's like money. Enough to last and let the last check I write bounce.

Walt Disney is a hero.
He created Disneyland, and died having spent a ton of someone else's money!
On 12/4/06, Barry Luterman  wrote:
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.com

On 12/5/06, Vicki Smith  wrote:
<Snip>
I've always found harars to be the best emergency beans...they seem to
taste good after only 12 or so hours rest.  The of course get better
with time, but they aren't like Brazils after 12 hours.  Definitely a
safer bean from my experience.
--Derek
-- http://www.novernae.comHome of the Wandering Sloth

On Dec 4, 2006, at 8:28 PM, Vicki Smith wrote:
<Snip>
Hi Vicki, I'm currently living on a small Caribbean island, which is  
good and bad:
Good:  I don't have to worry about people dropping in from out of  
town without much/any warning :)
Bad:  It's really hard (well, slow and expensive) to get coffee here
To answer your question, I'm replenishing my stash when I go back to  
California later this month.  I'm bringing back a big bag of Moka  
Kadir, and also a big bag of Brazil Cachoeira Yellow Bourbon, both of  
which I think make fine "emergency" coffees, and even better non- 
emergency coffees.  Oh, since I'm the only coffee drinker in my  
house, "big bag" to me is 5 lbs ;)
In case of a real emergency like my roaster breaking, I have a couple  
bags of Intelligentsia beans sitting in the frezer...
-Jeff

Hummmm....I have 5 pounds of harar green stripe...hummmmm
I don't keep a big stash and seldom have more than 30 pounds or so of 
coffee in my cupboard. Going from using mebbe 110 grams a day (roasted) 
to about a kilo is accomplishing major stash reduction. The selfish part 
of me is trying to avoid offering up my yellow bourbon for this coffee 
festival.
I tell myself that it is all about resting the beans properly, but, in 
truth, I'm just not feeling like sharing it. I've been lucky that it has 
been warm enough to roast in the garage, though I do have to warm up the 
bread machine with my heat gun for a bit before it will start.
v
Derek Bradford wrote:
  > I've always found harars to be the best emergency beans...they seem to
<Snip>

To correct/elaborate on my previous post, when I mentioned Brazils
after 12 hours, I was alluding to the fact that (and I use 'fact'
loosely) Brazils typically benefit from longer rest times, while
Harars can get by with significantly shorter rests.  Just in case this
caused any confusion...
On 12/5/06, Vicki Smith  wrote:
<Snip>
-- http://www.novernae.comHome of the Wandering Sloth

No, it didn't Derek. I understood your point. One of the hallmarks of an 
emergency bean (at least by my lights) is that it has to be very 
drinkable with a very short rest, after all, it's an "emergency".
v
Derek Bradford wrote:
<Snip>

I find moka kadir one of the more unique blends, and while it remains one of
my fav espressos, most find it too winey for their tastes. I havent really
tried it as a brown coffee.  Do you roast as dark? Is it as 'unique' or more
mellow?  Think ill try my latest batch, a fc+ roast, I hope (first roast in
the sc/to).

Tom recommends that it be roasted to a FC+ or darker. I pull the roast 
just into second crack. One of the things that I like about this 
particular blend, is that it is a good introduction to homeroasting for 
folks who think coffee has to be roasted dark to be any good.
Once they are hooked on this, I can tell them it is not that it is 
roasted dark, but that they are experiencing great beans, roasted fresh. 
 From there I can take them down the road a piece, and turn them on to 
roasts that look a little less familiar.
I initially tried this blend because Tom recommended it for coffee, as 
opposed to just for espresso. Over time, it has become my "go-to bean" 
the one I always have on hand for emergencies (both in terms of needing 
a lot of coffee quickly and in terms of something that will carry me 
through lean times, stash wise).
v
Leo Zick wrote:
<Snip>

I have found the dry process Brazils to be similar to Harar-
good right away but the pulped naturals could use the rest
time.
JeffO
Derek Bradford wrote:
<Snip>