This coming Saturday, our church is having a Pastor’s Appreciation breakfast. So, being the snob that I am, I offered to make coffee. I then quickly dispatched an email to the Homeroaster’s list for some crowd pleasers and then ordered. I’m awaiting arrival of the greens, to roast and sample. One’s completely new: Nicaragua Prodecoop Dipilito. Tom’s notes mention a sweet, caramel to berry flavor with citrus hints. Nice and light for breakfast. The second I plan to roast is a favorite of mine: Uganda Organic Bugisu. Tom notes a “rustic fruited character”; I can’t recall now, but I know it’s good.
So, I’ll roast mid week and have some well rested beans. Brewing in the Chemex and dispensing into a double lined thermal carafe. The logistics will be a bit tough, so I’m going to <gasp>pregrind some</gasp>, probably early that morning. That way, I’ll have enough for a couple of pots and can catch up on grinding with a Zass in between. Hopefully, someone will step up and help with the second Zass.
Solo Deo Gloria,