Fire in the hole

So the other month I decided to go a little crazy and roast up a a full pound of Maui Red Catuai and Brazilian Mogiana (what I call my Maui Mogiana Blend) in my trusty old Behmor. I had roasted up a full pound of beans in my Behmor before, but this one was special. Mainly because I managed to set my machine on fire.

I do not know if it was because I had just a smidgen over 16 oz in the roaster if I just happened to let this beast of a blend coast on P3 a little too long (23:30) or if there was just a build up of crud inside the machine. All I know is, that I noticed a dark haze hovering over my Behmor and when I went in for a closer look, I saw sparks.

I probably would have ignored all this, if my Landlord had not recently installed a new smoke alarm that went off and forced me to look at what was going on. Of course, the Behmor has the tendency to set off smoke alarms all the time (which is why I always pull the battery out of them.) But since, this one was new, the battery was still attached, and it went off like the dickens ans when I went to wank the battery to shut it up, that when I noticed all the smoke and said to myself "now that doesn't look right."

Thankfully, I remembered my training from Behmor Boot camp and did the right thing. I immediately unplugged the machine (it was on the cooling cycle anyway) and hauled it outdoors so that all my neighbors might be able to smell what burnt Maui Mogiana is all about. Thanks to my overly callused hands that can handle hot metal things, I was actually able to save the beans which were with sizzling and popping within the wire drum. I got them out and poured them into one of those big silver bowls that you use for salads and such. I then transferred them to another bowl and them finally to a big wok, where I stirred them with a wooden spoon, like a saw a lady doing in one of the pics on the Sweet Marias Website.

The coffee actually turned out to be pretty good, a nice full, full city which makes me suspect that the whole incident was a chaff fire.

On a separate note, the maui mogiana blend really makes me pee a lot. Something I found out when I went to watch 2012. Thankfully i did not miss any important plot points the 4 or 5 times I had to get up and go pee.

fun bags,

 

Got me a new arrival from the SM shop yesterday. A big bag of pleasure you might say. it is full of the Rwanda Gkongoro Nyarusiza, A coffee so saucey that I just had to get it in the D-cup size bag. I plan to share her with my friends and even with some kinkier family members, but I have my doubts if I got enough of it to spread around(perhaps I should have gotten the EEE five pound sack, that one comes in its own canvas sack, which open up the door for yet another original photoshoot idea.  

This stuff is soo good, I sometimes thing I should of went for the full 50 pound sack. Something I can spoon with. 

It reminds me of the Tanzanian, perhaps a little lighter in its touch. It was definitely the stand out oth the little harem of bitches that I choose with it. Like some sort of hopped up Bret Micheals, I entertained the promises of all three of them, seeing which one gave me the most pleasure. The columbian proved to plain, and while the one from java could spice things up when paired with her BFF from Ethiopia, She failed to tantalize me on her own. In the end, it was the Rwandian that I kept coming back for to taste again and again. So I gave her the pass and let her on the bus for yet another go around.

Although, I could not just let her party with me alone. Daddy need to taste different fruits, I got me some Dark Sumatra love as well as a lighter skinned Burundi Kayanza Bwayi, who chaffs a bit too much but might prove delectable.  We shall see how these two do in trials of fire and water. 

 

It is going to be one hot week. 

Hot steamy Ethiopian DP action

I guess you can say that I have a sort of a thing for Ethiopian grown coffees. To me, they just taste better than anything that comes out of South America. You might also say I have a little thing for dry processed coffee beans. I guess I enjoy the complex underlying flavors that a dry processed coffee has when compared to the clean taste of the wet process. I cannot, however, claim to have any sort of a thing for organically grown coffee. Even though I have tasted some pretty damn spectacular organic coffees, I cannot claim to have a preference for them. I think this has to do with some bland taste experiences I have had with some so-called premium organic coffees some years back. This initial experience turned me off of organic coffee for quite some time, and only now am I willing to once again delve into the big O. So anyway, one of the coffees that I recently obtained from good old Sweet Maria's happens to Ethiopian, dry processed and organic, which totally brings this introductory paragraph together.

The beans of this Ethiopian Organic DP -Dale Yirga Alem, are quite small. They seem to almost look like peaberries as opposed to regular coffee beans. I decided to roast them at my usual 24 minute roast, which is I like to start all the beans out at and then tweak from there. The beans got to a nice full city roast, becoming dark brown with a slight amount of gloss. The next day, I brewed a nice pot of the stuff in my Chemex brewer and was blown away by how good it turned out. It had strong earthy undertones and a pleasant berry aftertaste that left me yearning for more. There is just something about a DP that I love. I guess, I like my coffee a little dirty, in contrast to clean and bright like other people and this Dale Yirga Alem us definitely a little dirty. But, just like my GF, it is dirty in a good way.

This coffee has now become my new favorite coffee in my stash, which is not a surprise since I have a tendency to pick a new favorite coffee every week. When compared to the the Colombian "perros bravos" it comes out as the winner, hands down. The comparison verdict is still out between it and the Yeman Moki, that I still need to explore, by have a feeling that it will remain undefeated until at least next month. After this coffee, I guess a cannot be dissing the organics anymore.

Further notes: The second day pot of the stuff was not as mind blowing as the first day. This is unusual since most coffee tends to get better on the second or thrd day of rest. Perhaps this coffee is an exception and has a flavor peak of just a day. I think I need to look into this a little more before, I render a full verdict.