Wanted to get this posted.. I have some things to write about this, but not the time at the moment, so will do that later…
(Use the zoom to be able to read them)
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I have a habit of pulling beans during the roast process, breaking them open to see how evenly it is progressing. Not an absolute indicator, by any means, but still better than glancing into the roaster and looking at the outsides only.
This one taken about 1rst crack… give or take 30sec. I don’t quite remember.
Here’s a little slideshow of the new roaster. I’m planning to take some more details this weekend and will post those as well.
cheers
Qishr - tea from coffee husks.
A traditional tea in Yemen made from coffee husks. I mean, yeah! okay, I’m gonna try it - purely out of curiosity. So I got a 1/2 pound of qishr from sweetmarias when I saw it available - no expectations of what it was other than Tom’s description (good, not great. Rosehips. Ginger Tea). But what the hell. I’ve paid more for a cup of coffee that was awful, so at worst, I am better informed and out 5 bucks.
Well, i don’t know if I will actually make it through the entire 1/2 pound I bought. Not that it is all bad, actually, and there are some very interesting things going on in the tea, but it left a pretty acrid and biter finish that was not at all to my liking. And it lasted for a long long time.
Unsealing the bag released powerful aroma of apple, clover, the Portland Rose Gardens in full bloom - an intensity like standing under a magnolia tree in full bloom, but not quite the same syrupy depth. It’s actually very beautiful to see - looking to me a lot like a certain cinnamon and honey encrusted pistachio shells.
Them being husks, I fully expected it to be earthy, spicy, and, well, husky - but that was just not there in the aroma. Just intense fruit like I was sticking my nose in a vat of juiced apples. Maybe all the earth was in the brew?
After that… mildly tea-like, but more like mild, thin good coffee - traces from that same aroma, hints of the sweet rose flavor. Overall, nice.. And then I sat and worked for a while, and then it started showing itself. Bitter. Astringency. Acridity. And it went on for a while.
It was pleasant until that. That harsh acrid overtone - pasting itself across my tongue. Rough, harsh and started killing my buzz. I don’t want to go back to that. It was worse than poorly toasted black tea. Worse than
I think I might try putting some in the oil over a tea light and let it fill the room with its smell. Dim the lights & spin some Tosca. I Want Some Honey. Loud.
Patience, grasshopper.
I just got news that my roaster from Pinhalense is…
Okay, it’s not heading on the water, but by air - and it currently is being held in Chicago - but I love this image. Much more exciting than a plane, don’t you think?
(thanks o lawatt for the cargo ship.. Here’s the original link.)
So.
March 18th, totally unknown to me, the Brazilian customs agents went on strike.. with a vote of 98% in favor of striking…
Sounds like they are still striking.
update Found this which states in part that only live stock, perishables, explosives and flammable cargo, and medicines are being allowed through port.
Awww shit.
update 2I did trade emails with the exporter for Pinhalense, who assured me that things are indeed moving through customs and that they are working to get the roasters they have at the airport on their way…
I hope that the strike is resolved soon, though.
Looks like my roaster is shipping tomorrow morning out of Brazil.. I am bouncing off the walls in anticipation.
I can hardly stand the slowness that designing and building this roaster is. I know that it is my doing, but that doesn’t make it any easier not being able to really control my roasts. And it’s becoming increasingly painful as I become ever more eager to sink deep into cupping coffee and reaching balance with a roast. I’m not currently exploring as I know I am able… and truly return to my craft.
Well, In fact I couldn’t let this go any longer, and so purchased a sample roaster from Pinhalense.. I just got word at the end of last week that it is essentially ready in the factory as of tomorrow, so all it needs is some crating, an airplane, one long flight from Sao Paulo to Portland. Some gentle customs agents, and a van to get it home. If all goes well, by next weekend, I should be tearing through some junky green that I’ve been stashing away over the past couple months to get it nice and seasoned.
One thing I meant to write but forgot to add at the end of that last post was, was that the griping that is abounding all over the place only shows that what what the inventors, developers, marketers have all created is not just their own thing. It has taken on a life of it’s own, and the people who have participated in it’s life so far feel (deservedly) attached to that. And that does mean that the idea has a life of its own. Beyond Starbucks… beyond clover…
So even though it sucks right now, and is going to impact the course of specialty coffee - how exactly I am not certain - they had the right to do what they did. And good for them. So, but probably, in a way no one is seeing at the moment (well, 1 person is, but he or she is diligently working in secret, at an accelerated pace…) it will eventually be good for everyone. Remember that Starbucks is at least indirectly responsible for George Howell’s founding of the Cup of Excellence program. And that is a greater deal for specialty coffee than 1000+ Coffee Connections were ever going to be.