permaculture

["Michael Kramer" <MKramer@hawaii.rr.com>]

I'll just cast a vote for Kona coffee - we have 260 estates here, many 
organic varieties, incredible peaberry and dark roasts.

-----
Michael Kramer, M.Ed., AIF (Accredited Investment Fiduciary)
Natural Investment Services
P.O. Box 390595
Keauhou, HI 96739

Michael@NaturalInvesting.com
www.NaturalInvesting.com
808-331-0910
Toll-free: 888-779-1500

Socially Conscious Portfolio Management & Hourly Consulting
Sustainability Strategic Planning and Education

"Be the change you wish to see in the world."
------------------------------------------------------------------------

----- Original Message ----- 
From: "Lawrence F. London, Jr." <lfl@intrex.net>
To: "permaculture" <permaculture@lists.ibiblio.org>
Sent: Tuesday, September 27, 2005 6:05 PM
Subject: Re: [permaculture] home-roasted coffee


> Simonjemmy@aol.com wrote:
> > I missed the initial coffee post....although solar roasting sounds cool, 
> > or
> > should I say hot, it might be a little complicated for me at the 
> > moment...
> > I'm interested in what some of ya'll who home roast might be 
> > using.....hot air
> > popper by any chance, and has anyone found anything  better?...and what 
> > about
> > good sources for green  beans?...thanks
>
> Turkish coffee is the best tasting of all. Get an import all brass
> hand-crank grinder from a MidEastern import shop; its compact and
> portable and works flawlessly to make the fine powder required by the
> Turkish brewing process. Buy a largish stainless Turkish coffeepot
> (has a rim around the top adjoining the pour spout). Find a heavy frying
> pan to roast the beans in (the French, tinned, all copper would work
> best and are very heavy). Roast the beans in the pan until they are
> LIGHT to MEDIUM TAN, let cool, grind and put in pot. Add water to pot
> to fill and put it over heat. CAREFULLY bring it to the point that you
> can see contents start to well up prior to overflowing and going into a
> rolling boil - back off the heat immediately then put it back and let it
> well up again -0- this is what creates the froth on the top that has all
> the flavor -0- bring it to a near boil 3 or 4 times, no more then serve
> - divide the froth between all the cups to be served.
>
> This is the way coffee should be. I learned this from a Turkish man in a
> rug store in nearby Carrboro NC.
>
> A light roated bean makes really flavorful coffee. Costa Rica Dota is a
> good one as is Nicaraguan and some of the North African ones.
>
> LL
>
> _______________________________________________
> permaculture mailing list
> permaculture@lists.ibiblio.org
> http://lists.ibiblio.org/mailman/listinfo/permaculture