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Date: 09 Aug 2007 11:38:07
From: Marshall
Subject: Mail order from Barry
Barry Jarrett has concluded that the object of roasting coffee is not
necessarily financial ruin and so has started charging for shipping
again.

But, it seems there are advantages to being located near the
geographical center of the country. I ordered 1 lb. each of Decatur
St. and Taliaferro on Saturday. He roasted them on Monday and shipped
them USPS Priority Mail the same day ($4.95 total postage). They
arrived on Wednesday in California, which is pretty much ideal brewing
time.

Just something to keep in mind for people who are worried about buying
from distant roasters.

Barry's website: http://www.rileys-coffee.com .

Marshall




 
Date: 12 Aug 2007 11:28:40
From: DavidMLewis
Subject: Re: Mail order from Barry
On Aug 12, 11:22 am, Barry Jarrett <ba...@rileys-coffee.com > wrote:
> On Sun, 12 Aug 2007 07:40:32 -1000, be...@smithfarms.com wrote:
>
> >You do not have to
> >question Barry nor his coffee.
>
> You don't have to, but you should. It keeps me from getting
> complacent. ;)

Can't imagine anyone dependent on Lucas electrics every day ever being
complacent! That said, I should mention an exchange at SCAA. We'd both
been served some coffee that was much flatter-tasting than it should
have been. I asked him why it tasted the way it did. He gave me a
response in about ten seconds that probably saved me a year of
fiddling around on my own. Most professional roasters wouldn't have
been a tenth as generous with their hard-won knowledge. Everything
everybody else is saying about him is absolutely true.

Best,
David

P.S. And it's true about June and Mady too!



 
Date: 12 Aug 2007 09:47:00
From: Ken Fox
Subject: Re: Mail order from Barry
"Marshall" <mrfuss@ihatespamearthlink.net > wrote in message
news:o7nmb39jino3q5phdplsu0hop2m044inbl@4ax.com...
> Barry Jarrett has concluded that the object of roasting coffee is not
> necessarily financial ruin and so has started charging for shipping
> again.
>
> But, it seems there are advantages to being located near the
> geographical center of the country. I ordered 1 lb. each of Decatur
> St. and Taliaferro on Saturday. He roasted them on Monday and shipped
> them USPS Priority Mail the same day ($4.95 total postage). They
> arrived on Wednesday in California, which is pretty much ideal brewing
> time.
>
> Just something to keep in mind for people who are worried about buying
> from distant roasters.
>
> Barry's website: http://www.rileys-coffee.com .
>
> Marshall

For those of you who are new here, Barry is the patron saint of alt.coffee
and has given many of us a big boost when we got started. He has done me so
many favors over the years that I have lost count, and I"d bet there are 100
people here who can say the same thing.

What's more, he's a consumate coffee blender and roaster.

I recommend his coffees to everyone, without any reservation.

He's a real standup guy who deserves your business.

ken




  
Date: 12 Aug 2007 19:53:16
From: North Sullivan
Subject: Re: Mail order from Barry
On Sun, 12 Aug 2007 09:47:00 -0600, "Ken Fox"
<morceaudemerdeThisMerdeGoes@hotmail.com > wrote:


>For those of you who are new here, Barry is the patron saint of alt.coffee
>and has given many of us a big boost when we got started. He has done me so
>many favors over the years that I have lost count, and I"d bet there are 100
>people here who can say the same thing.

Especially true for me.


North Sullivan




  
Date: 12 Aug 2007 07:40:32
From:
Subject: Re: Mail order from Barry
On Sun, 12 Aug 2007 09:47:00 -0600, "Ken Fox"
<morceaudemerdeThisMerdeGoes@hotmail.com > wrote:

>"Marshall" <mrfuss@ihatespamearthlink.net> wrote in message
>news:o7nmb39jino3q5phdplsu0hop2m044inbl@4ax.com...
>> Barry Jarrett has concluded that the object of roasting coffee is not
>>>>
>> Barry's website: http://www.rileys-coffee.com .
>>
>> Marshall
>
>For those of you who are new here, Barry is the patron saint of alt.coffee
>and has given many of us a big boost when we got started. He has done me so
>many favors over the years that I have lost count, and I"d bet there are 100
>people here who can say the same thing.
>
>What's more, he's a consumate coffee blender and roaster.
>
>I recommend his coffees to everyone, without any reservation.
>
>He's a real standup guy who deserves your business.
>
>ken
>

Barry may be the icon of alt.coffee:). He is all of what Ken says and
we haven't even mentioned June & Maddie yet. You do not have to
question Barry nor his coffee.

aloha,
Cea
roast beans to kona to email
farmers of Pure Kona


   
Date: 12 Aug 2007 13:22:22
From: Barry Jarrett
Subject: Re: Mail order from Barry
On Sun, 12 Aug 2007 07:40:32 -1000, beans@smithfarms.com wrote:

>You do not have to
>question Barry nor his coffee.

You don't have to, but you should. It keeps me from getting
complacent. ;)



 
Date: 11 Aug 2007 21:52:55
From: CoffeeKid
Subject: Re: Mail order from Barry
Woot. I'm glad to see you posting this Marshall. It's been some time
since I've had Barry's coffee (my bad, my bad), and it's time to place
an order again.

Mark

On Aug 9, 11:38 am, Marshall <mrf...@ihatespamearthlink.net > wrote:
> Barry Jarrett has concluded that the object of roasting coffee is not
> necessarily financial ruin and so has started charging for shipping
> again.
>
> But, it seems there are advantages to being located near the
> geographical center of the country. I ordered 1 lb. each of Decatur
> St. and Taliaferro on Saturday. He roasted them on Monday and shipped
> them USPS Priority Mail the same day ($4.95 total postage). They
> arrived on Wednesday in California, which is pretty much ideal brewing
> time.
>
> Just something to keep in mind for people who are worried about buying
> from distant roasters.
>
> Barry's website:http://www.rileys-coffee.com.
>
> Marshall




 
Date: 10 Aug 2007 22:17:44
From: Felix
Subject: Re: Mail order from Barry
Barry writes:
> the way I usually put it is, "the more precise the description,
> the less accurate it is."

Accuracy and precision, accurately captured for a change :-)

> [...] taste communication itself is largely based in shared
> experience. if our taste experience is too divergent, then
> a detailed description is pretty much worthless.

Or misleading. I remember pouring a sample of white wine to a regular
customer who had made it clear that she preferred *dry* white wines,
but doing so because I thought the wine was dry enough and, more
importantly, good enough. She quickly detected more sweetness than she
liked, and dismissed the wine. I (still) think the wine was dry from a
professional perspective, and that she might have been objecting to an
overt fruitiness instead of sweetness, but the question is moot. That
"pour" was a mistake.

> fwiw, this can lead to fun and confusion at even the most
> basic levels...

Because many of the descriptors we use are more complex than they
seem. This woman's "sweet" correlates with residual sugar, but high
acidity may cause a wine with more sugar to taste drier. If agreeing
on "dry" and "sweet" is hard, imagine how much harder "grassy" and
"woody" are. Grapefruit, lemon, lime, and tangerine are all citrus ...

When I worked at a wine store, I would tease my boss by saying that
wines were "herbal" when he liked them, and "vegetal" when he didn't.
Some of his herbal wines were vegetal in my opinion, but never vice
versa. Chacun a son go=FBt, or Noah's opinion was based on a much better
understanding of how wines age. At this point, it doesn't matter. I
have a good palate, but Noah's is better. Much better.


Felix



  
Date: 10 Aug 2007 23:50:15
From: Marshall
Subject: Re: Mail order from Barry
On Fri, 10 Aug 2007 22:17:44 -0700, Felix <felixyen@hotmail.com >
wrote:

>She quickly detected more sweetness than she
>liked, and dismissed the wine. I (still) think the wine was dry from a
>professional perspective, and that she might have been objecting to an
>overt fruitiness instead of sweetness, but the question is moot. That
>"pour" was a mistake.

One of the most common negative flavor descriptors people use when
they do not have wide experience with a beverage is "strong."
Non-aficionados will describe bitter, weak coffee as "strong." People
who are accustomed to heavy, sweet wines will describe a light, dry
one as "strong." It can make it difficult to figure out just what they
don't like about the drink.

Marshall


   
Date: 11 Aug 2007 16:26:31
From: Barry Jarrett
Subject: Re: Mail order from Barry
On Fri, 10 Aug 2007 23:50:15 -0700, Marshall
<mrfuss@ihatespamearthlink.net > wrote:

>One of the most common negative flavor descriptors people use when
>they do not have wide experience with a beverage is "strong."
>Non-aficionados will describe bitter, weak coffee as "strong."

not only that, but the opposite: people will describe a strong coffee
as "bitter", because their tastebuds are overwhelmed and their natural
reaction is to perceive that as "bitter".

i like to use vanilla extract as an example of this. concentrated,
right out of the bottle, it is often perceived as "bitter", but once
diluted, it is a most wonderful flavor and not at all bitter.


 
Date: 10 Aug 2007 19:52:43
From: bernie
Subject: Re: Mail order from Barry
Marshall wrote:
> Just something to keep in mind for people who are worried about buying
> from distant roasters.
>
> Barry's website: http://www.rileys-coffee.com .
>
> Marshall

I have to disagree here, Marshall. I've never found Barry to be
distant. He has always been very warm and accomodating as well as
welcoming....someone would have said it.
Bernie


  
Date: 11 Aug 2007 00:00:01
From: Marshall
Subject: Re: Mail order from Barry
On Fri, 10 Aug 2007 19:52:43 -0600, bernie <bdigman@zianet.com > wrote:

>Marshall wrote:
>> Just something to keep in mind for people who are worried about buying
>> from distant roasters.
>>
>> Barry's website: http://www.rileys-coffee.com .
>>
>> Marshall
>
> I have to disagree here, Marshall. I've never found Barry to be
>distant. He has always been very warm and accomodating as well as
>welcoming....someone would have said it.
>Bernie

Does that mean you really aren't a remote roaster, Bernie?

Marshall


   
Date: 11 Aug 2007 08:46:09
From: bernie
Subject: Re: Mail order from Barry
Marshall wrote:
> On Fri, 10 Aug 2007 19:52:43 -0600, bernie <bdigman@zianet.com> wrote:
>
>
>>Marshall wrote:
>>
>>>Just something to keep in mind for people who are worried about buying
>>>from distant roasters.
>>>
>>>Barry's website: http://www.rileys-coffee.com .
>>>
>>>Marshall
>>
>> I have to disagree here, Marshall. I've never found Barry to be
>>distant. He has always been very warm and accomodating as well as
>>welcoming....someone would have said it.
>>Bernie
>
>
> Does that mean you really aren't a remote roaster, Bernie?
>
> Marshall

Correct. Although, as I'm in the throes of having the exterior of our
house structually redone and then recoated and color coated by the same
guy who is doing the build-out on the bakery, I'm certain my staff would
not describe me as "warm and accomodating" these days. Cranky would sum
it up.
Bernie


 
Date: 10 Aug 2007 11:25:54
From: Karl
Subject: Re: Mail order from Barry
On Aug 10, 1:27 pm, Moka Java <rtwatc...@yahoo.com > wrote:
> Karl wrote:
>
> My point is
>
> > that you really have to try a blend to learn much about it. The
> > vocabulary of coffee is more art than science, and I don't believe
> > most of what I read on websites about how a vendor's coffee tastes,
> > anyway. With the exception of Sweet Maria's descriptions of Sulawesi
> > Goo Goo Muck and Vietnamese Robusta Grade "1" websites tend to
> > describe their coffees tasting great with all sorts of exotic flavors.
>
> How about: A magnificent blend of exotic beans roasted to perfection so
> as to evoke thoughts of a peaceful cafe on a bustling foreign street on
> a warm, sun dappled morning without the undertones of a dark, smelly
> character wheezing 'You gonna like dis or else.'"
>
> R "I should be in advertising" TF

That's about it.

Karl



  
Date: 14 Aug 2007 14:15:14
From: Brent
Subject: Re: Mail order from Barry
How about "it tastes like coffee"


>> Karl wrote:
>>
>> My point is
>>
>> > that you really have to try a blend to learn much about it. The
>> > vocabulary of coffee is more art than science, and I don't believe
>> > most of what I read on websites about how a vendor's coffee tastes,
>> > anyway. With the exception of Sweet Maria's descriptions of Sulawesi
>> > Goo Goo Muck and Vietnamese Robusta Grade "1" websites tend to
>> > describe their coffees tasting great with all sorts of exotic flavors.
>>
>> How about: A magnificent blend of exotic beans roasted to perfection so
>> as to evoke thoughts of a peaceful cafe on a bustling foreign street on
>> a warm, sun dappled morning without the undertones of a dark, smelly
>> character wheezing 'You gonna like dis or else.'"
>>
>> R "I should be in advertising" TF
>
> That's about it.
>
> Karl
>




 
Date: 10 Aug 2007 07:24:43
From: Karl
Subject: Re: Mail order from Barry
On Aug 9, 7:36 pm, "I- >Ian" <some...@nowhere.com> wrote:
> On Thu, 09 Aug 2007 14:23:49 -0700, Karl <karlmiltonr...@yahoo.com>
> wrote:
>
> >> Espresso Taliaferro? WTFIT?
>
> >Beans blended and roasted by Barry for espresso.
>
> >All you need to know.
>
> Agtron #65, #45, #25??
>
> Fruit?
> Spice?
> Chocolate?
> Wood?
> Rubber?
>
> Milano?
> Napoli?
> Salerno?
>
> > Try it.
>
> Perhaps...
>
> > You'll like it.
>
> And tomorrow the DJIA will be?

Down.

Ian, my posting was a little flip, for which I apologize. My point is
that you really have to try a blend to learn much about it. The
vocabulary of coffee is more art than science, and I don't believe
most of what I read on websites about how a vendor's coffee tastes,
anyway. With the exception of Sweet Maria's descriptions of Sulawesi
Goo Goo Muck and Vietnamese Robusta Grade "1" websites tend to
describe their coffees tasting great with all sorts of exotic flavors.
While I trust Barry, absolutely, and have for many years, I'm not sure
I taste just what he tastes in his coffees. So, other than the most
basic descriptions, e.g., that a coffee was blended and roasted for
espresso, I tend to just find a dealer I trust, like Barry, and give
what he sells a try.

It would be nice if there could be more absolute, accurate,
descriptions for coffee, and perhaps there will be some day, but at
this point I rarely find that coffee really tastes as it is described.
Of course it may be me - you lose taste receptors every year, so I've
lost quite a few, but I rarely taste in coffee exactly what others
describe.

Agtron numbers, of course, are precise, but using them precisely would
require an instrument costing about $10,000. You could use a set of
tiles for $200 or so, but then human error comes back in. Barry's
"pretty dark" is about as accurate as you can be, short of using an
instrument.

I fine wine descriptions by people I respect can be helpful, but I
think wine is really a lot less complex than coffee.

So, give Taliaferro a try. Barry admits he's shooting at a moving
target, and that Taliaferro varies from year to year, but I've been
ordering it for years, and he's never sent me any Taliaferro that
didn't make great espresso.

Karl (not one of the dozen diehard loyal taliaferro customers) Rice



  
Date: 10 Aug 2007 18:15:33
From: Barry Jarrett
Subject: Re: Mail order from Barry
On Fri, 10 Aug 2007 07:24:43 -0700, Karl <karlmiltonrice@yahoo.com >
wrote:

>
>It would be nice if there could be more absolute, accurate,
>descriptions for coffee, and perhaps there will be some day, but at
>this point I rarely find that coffee really tastes as it is described.

the way I usually put it is, "the more precise the description, the
less accurate it is."

not only are our tasters tuned differently, taste communication itself
is largely based in shared experience. if our taste experience is
too divergent, then a detailed description is pretty much worthless.

fwiw, this can lead to fun and confusion at even the most basic
levels... "grassy" "woody" "fruity" are subject to wide
interpretations. i once went 'round and 'round with a customer who
objected to my description of a coffee as "citrusy". it turned out he
was expecting grapefruit and i was describing a lemony sort of orangey
taste.



  
Date: 10 Aug 2007 13:13:44
From: I->Ian
Subject: Re: Mail order from Barry
On Fri, 10 Aug 2007 07:24:43 -0700, Karl <karlmiltonrice@yahoo.com >
wrote:

>My point is
>that you really have to try a blend to learn much about it.

Agreed.

However, when one's preference runs to the lightly roasted, bright and
fruity, a darkly roasted, caramel monster may not be what the doctor
ordered.


  
Date: 10 Aug 2007 13:27:50
From: Moka Java
Subject: Re: Mail order from Barry
Karl wrote:
My point is
> that you really have to try a blend to learn much about it. The
> vocabulary of coffee is more art than science, and I don't believe
> most of what I read on websites about how a vendor's coffee tastes,
> anyway. With the exception of Sweet Maria's descriptions of Sulawesi
> Goo Goo Muck and Vietnamese Robusta Grade "1" websites tend to
> describe their coffees tasting great with all sorts of exotic flavors.

How about: A magnificent blend of exotic beans roasted to perfection so
as to evoke thoughts of a peaceful cafe on a bustling foreign street on
a warm, sun dappled morning without the undertones of a dark, smelly
character wheezing 'You gonna like dis or else.'"

R "I should be in advertising" TF


  
Date: 10 Aug 2007 12:48:55
From: daveb
Subject: Re: Mail order from Barry
Well, Ian,
I guess you have been told!


and P.S. don't even say or quote a bad word about brutus!


"Karl" <karlmiltonrice@yahoo.com > wrote in message
news:1186755883.324517.251280@m37g2000prh.googlegroups.com...
> On Aug 9, 7:36 pm, "I->Ian" <some...@nowhere.com> wrote:
>> On Thu, 09 Aug 2007 14:23:49 -0700, Karl <karlmiltonr...@yahoo.com>
>> wrote:
>>
>> >> Espresso Taliaferro? WTFIT?
>>
>> >Beans blended and roasted by Barry for espresso.
>>
>> >All you need to know.
>>
>> Agtron #65, #45, #25??
>>
>> Fruit?
>> Spice?
>> Chocolate?
>> Wood?
>> Rubber?
>>
>> Milano?
>> Napoli?
>> Salerno?
>>
>> > Try it.
>>
>> Perhaps...
>>
>> > You'll like it.
>>
>> And tomorrow the DJIA will be?
>
> Down.
>
> Ian, my posting was a little flip, for which I apologize. My point is
> that you really have to try a blend to learn much about it. The
> vocabulary of coffee is more art than science, and I don't believe
> most of what I read on websites about how a vendor's coffee tastes,
> anyway. With the exception of Sweet Maria's descriptions of Sulawesi
> Goo Goo Muck and Vietnamese Robusta Grade "1" websites tend to
> describe their coffees tasting great with all sorts of exotic flavors.
> While I trust Barry, absolutely, and have for many years, I'm not sure
> I taste just what he tastes in his coffees. So, other than the most
> basic descriptions, e.g., that a coffee was blended and roasted for
> espresso, I tend to just find a dealer I trust, like Barry, and give
> what he sells a try.
>
> It would be nice if there could be more absolute, accurate,
> descriptions for coffee, and perhaps there will be some day, but at
> this point I rarely find that coffee really tastes as it is described.
> Of course it may be me - you lose taste receptors every year, so I've
> lost quite a few, but I rarely taste in coffee exactly what others
> describe.
>
> Agtron numbers, of course, are precise, but using them precisely would
> require an instrument costing about $10,000. You could use a set of
> tiles for $200 or so, but then human error comes back in. Barry's
> "pretty dark" is about as accurate as you can be, short of using an
> instrument.
>
> I fine wine descriptions by people I respect can be helpful, but I
> think wine is really a lot less complex than coffee.
>
> So, give Taliaferro a try. Barry admits he's shooting at a moving
> target, and that Taliaferro varies from year to year, but I've been
> ordering it for years, and he's never sent me any Taliaferro that
> didn't make great espresso.
>
> Karl (not one of the dozen diehard loyal taliaferro customers) Rice
>




 
Date: 10 Aug 2007 06:52:07
From: Karl
Subject: Re: Mail order from Barry
On Aug 10, 1:40 am, Barry Jarrett <ba...@rileys-coffee.com > wrote:
> On Thu, 09 Aug 2007 14:23:49 -0700, Karl <karlmiltonr...@yahoo.com>
> wrote:
>
> >Karl (preferred Barry's Bushmaster Blend when he sold it) Rice
>
> hhmmm... maybe this winter would be a good time to reapproach
> bushmaster. i'll have to find my notes on it, but, iirc, it was
> really just dsb with a kick.

A fairly serious kick.

You had always said that the blend was a secret, never to be revealed,
but after several requests, in a weak moment (perhaps after too many
shots, of something) you shared it with me many years ago after you
stopped selling it. Let me know if you want me to look for the email
you sent.

Remarkably, at least to me, when I ran out of coffee at the office, I
found that it made very acceptable drip as well as excellent espresso.

Karl



 
Date: 09 Aug 2007 22:51:47
From: ramboorider@gmail.com
Subject: Re: Mail order from Barry
On Aug 9, 6:13 pm, "Ed Needham" <e...@NOSPAMhomeroaster.com > wrote:
> My favorite blend for espresso of all time.
> I'm just too lazy to order it when I have beans here I can throw together
> and make decent espresso.
> --
> *********************
> Ed Needham
> "to absurdity and beyond!"http://www.homeroaster.com
> *********************
>
> "Karl" <karlmiltonr...@yahoo.com> wrote in message
>
> news:1186694629.888784.210380@z24g2000prh.googlegroups.com...
>
> >> Espresso Taliaferro? WTFIT?
>
> > Beans blended and roasted by Barry for espresso.
>
> > All you need to know. Try it. You'll like it.
>
> > Karl (preferred Barry's Bushmaster Blend when he sold it) Rice

How forgiving is it? I've been using Black Cat because it's very good
over a slightly wider temperature range than some. I tried Vivace and
a couple others that you really had to nail to get a good shot and the
distance between really good and undrinkable was pretty short.

-Ray



  
Date: 10 Aug 2007 00:45:42
From: Barry Jarrett
Subject: Re: Mail order from Barry
On Thu, 09 Aug 2007 22:51:47 -0000, "ramboorider@gmail.com"
<ramboorider@gmail.com > wrote:

>How forgiving is it? I've been using Black Cat because it's very good
>over a slightly wider temperature range than some. I tried Vivace and
>a couple others that you really had to nail to get a good shot and the
>distance between really good and undrinkable was pretty short.

our basic Espresso Roast is probably the most forgiving;
DSB is pretty forgiving, but try not to go too hot;
Talia likes it a bit hotter than DSB;
Bushmaster is an acquired taste, born from the pages of the Fisher
Chemical Co. catalog during an overcaffeinated xmas party in... uh...
'96, iirc.

--barry "hey look! snake venom!"

there was also a creation a long time ago called "Fizzy Fuzzy Big and
Buzzy" which was 50/50 dark roast monsooned malabar and dark roast
sumatra (both roasted to full oil). iirc, this yielded an almost
carbonated espresso.



   
Date: 10 Aug 2007 20:54:47
From: Lucygrace
Subject: Re: Mail order from Barry
Barry Jarrett wrote:

> there was also a creation a long time ago called "Fizzy Fuzzy Big and
> Buzzy" which was 50/50 dark roast monsooned malabar and dark roast
> sumatra (both roasted to full oil). iirc, this yielded an almost
> carbonated espresso.
>
Just an odd note also the name of one of my favorite CDs :)
LG



    
Date: 10 Aug 2007 23:35:32
From: Barry Jarrett
Subject: Re: Mail order from Barry
On Fri, 10 Aug 2007 20:54:47 -0400, Lucygrace
<lucygrace@bellsouth.net > wrote:

>Barry Jarrett wrote:
>
>> there was also a creation a long time ago called "Fizzy Fuzzy Big and
>> Buzzy" which was 50/50 dark roast monsooned malabar and dark roast
>> sumatra (both roasted to full oil). iirc, this yielded an almost
>> carbonated espresso.
>>
>Just an odd note also the name of one of my favorite CDs :)
>LG

aye, that's where the name originated. :)

roger was in town a few weeks back, and i'm kicking myself for not
making it over to see him.



     
Date: 11 Aug 2007 15:52:59
From: Lucygrace
Subject: Re: Mail order from Barry
Barry Jarrett wrote:
> On Fri, 10 Aug 2007 20:54:47 -0400, Lucygrace
> <lucygrace@bellsouth.net> wrote:
>
> >Barry Jarrett wrote:
> >
> >> there was also a creation a long time ago called "Fizzy Fuzzy Big and
> >> Buzzy" which was 50/50 dark roast monsooned malabar and dark roast
> >> sumatra (both roasted to full oil). iirc, this yielded an almost
> >> carbonated espresso.
> >>
> >Just an odd note also the name of one of my favorite CDs :)
> >LG
>
> aye, that's where the name originated. :)
>
> roger was in town a few weeks back, and i'm kicking myself for not
> making it over to see him.
>
LG <---- drawing back foot to kick Barry :)

So seriously, where can I order your coffees? The descriptions are
making my mouth water.

LG



      
Date: 11 Aug 2007 16:27:23
From: Barry Jarrett
Subject: Re: Mail order from Barry
On Sat, 11 Aug 2007 15:52:59 -0400, Lucygrace
<lucygrace@bellsouth.net > wrote:

>So seriously, where can I order your coffees? The descriptions are
>making my mouth water.


email works just fine. ;)



   
Date: 09 Aug 2007 23:42:24
From: Marshall
Subject: Re: Mail order from Barry
On Fri, 10 Aug 2007 00:45:42 -0500, Barry Jarrett
<barry@rileys-coffee.com > wrote:

>On Thu, 09 Aug 2007 22:51:47 -0000, "ramboorider@gmail.com"
><ramboorider@gmail.com> wrote:
>
> >How forgiving is it? I've been using Black Cat because it's very good
> >over a slightly wider temperature range than some. I tried Vivace and
> >a couple others that you really had to nail to get a good shot and the
> >distance between really good and undrinkable was pretty short.
>
>our basic Espresso Roast is probably the most forgiving;
>DSB is pretty forgiving, but try not to go too hot;

I pull the Decatur St. about 2C cooler than most blends.

Marshall


    
Date: 10 Aug 2007 10:15:49
From: Moka Java
Subject: Re: Mail order from Barry
Marshall wrote:
> On Fri, 10 Aug 2007 00:45:42 -0500, Barry Jarrett
> <barry@rileys-coffee.com> wrote:
>
>> On Thu, 09 Aug 2007 22:51:47 -0000, "ramboorider@gmail.com"
>> <ramboorider@gmail.com> wrote:
>>
>>> How forgiving is it? I've been using Black Cat because it's very good
>>> over a slightly wider temperature range than some. I tried Vivace and
>>> a couple others that you really had to nail to get a good shot and the
>>> distance between really good and undrinkable was pretty short.
>> our basic Espresso Roast is probably the most forgiving;
>> DSB is pretty forgiving, but try not to go too hot;
>
> I pull the Decatur St. about 2C cooler than most blends.
>
> Marshall


Yeah, DSB is about the coolest pulling shot I've ever encountered.
Barry sells DSB and all his other beans green. DSB is fairly easy to
roast but I've never been able to match what Barry does with it. If you
want a gauge of your home roasting skills, buy some DSB roasted and
green. At the very least, you'll have some idea of what you're shooting
for.

A few months ago I bought a selection of roasted SOs from Barry for
tasting/playing/experimenting. I came up with a blend that pretty
closely matches DSB.

R "I'll never tell" TF


 
Date: 09 Aug 2007 14:23:49
From: Karl
Subject: Re: Mail order from Barry
> Espresso Taliaferro? WTFIT?

Beans blended and roasted by Barry for espresso.

All you need to know. Try it. You'll like it.

Karl (preferred Barry's Bushmaster Blend when he sold it) Rice



  
Date: 10 Aug 2007 00:40:31
From: Barry Jarrett
Subject: Re: Mail order from Barry
On Thu, 09 Aug 2007 14:23:49 -0700, Karl <karlmiltonrice@yahoo.com >
wrote:

>Karl (preferred Barry's Bushmaster Blend when he sold it) Rice


hhmmm... maybe this winter would be a good time to reapproach
bushmaster. i'll have to find my notes on it, but, iirc, it was
really just dsb with a kick.



  
Date: 09 Aug 2007 16:36:15
From: I->Ian
Subject: Re: Mail order from Barry
On Thu, 09 Aug 2007 14:23:49 -0700, Karl <karlmiltonrice@yahoo.com >
wrote:

>> Espresso Taliaferro? WTFIT?
>
>Beans blended and roasted by Barry for espresso.
>
>All you need to know.
>
Agtron #65, #45, #25??

Fruit?
Spice?
Chocolate?
Wood?
Rubber?

Milano?
Napoli?
Salerno?

> Try it.
Perhaps...

> You'll like it.
And tomorrow the DJIA will be?


   
Date: 10 Aug 2007 00:53:20
From: Barry Jarrett
Subject: Re: Mail order from Barry
On Thu, 09 Aug 2007 16:36:15 -0700, "I- >Ian" <someone@nowhere.com>
wrote:

>Agtron #65, #45, #25??

roasted to rolling second, first spots of oil, but not oily.


>Fruit?
>Spice?
>Chocolate?
>Wood?

it depends. for the past few years, talia has been a moving target.
the original blend was based on a beefy/tomatoey kenya. when that was
gone, i tried to drop the blend but too many people wanted a new
version, so i worked up something close. from then on, i've never
been able to completely drop the blend (i don't sell it in the store;
online only) because there are about a dozen diehard loyal taliaferro
customers who seem to be really pleased with whatever this year's
concoction might be.


>Rubber?

good grief, i hope no rubber. <blech >


>Milano?
>Napoli?
>Salerno?

i haven't a clue.


--barry "blending is fun, but too many blends isn't"


   
Date: 09 Aug 2007 21:58:57
From: Jack Denver
Subject: Re: Mail order from Barry

"I- >Ian" <someone@nowhere.com> wrote in message
news:cu8nb3145fp3oponbia6g4ekggl63rh45k@4ax.com...
> On Thu, 09 Aug 2007 14:23:49 -0700, Karl <karlmiltonrice@yahoo.com>
> wrote:
>
>>> Espresso Taliaferro? WTFIT?
>>
>>Beans blended and roasted by Barry for espresso.
>>
>>All you need to know.
>>
> Agtron #65, #45, #25??

Pretty dark
>
> Fruit? yes
> Spice? yes
> Chocolate? yes
> Wood? no
> Rubber? hell no
>
> Milano? no
> Napoli? yes
> Salerno? no
>
>> Try it.
> Perhaps... you really should
>
>> You'll like it. you really will
> And tomorrow the DJIA will be?

Higher or lower but Taliaferro will still be good either way.




  
Date: 09 Aug 2007 18:13:44
From: Ed Needham
Subject: Re: Mail order from Barry
My favorite blend for espresso of all time.
I'm just too lazy to order it when I have beans here I can throw together
and make decent espresso.
--
*********************
Ed Needham
"to absurdity and beyond!"
http://www.homeroaster.com
*********************

"Karl" <karlmiltonrice@yahoo.com > wrote in message
news:1186694629.888784.210380@z24g2000prh.googlegroups.com...
>> Espresso Taliaferro? WTFIT?
>
> Beans blended and roasted by Barry for espresso.
>
> All you need to know. Try it. You'll like it.
>
> Karl (preferred Barry's Bushmaster Blend when he sold it) Rice
>




  
Date: 09 Aug 2007 14:59:56
From: Marshall
Subject: Re: Mail order from Barry
On Thu, 09 Aug 2007 14:23:49 -0700, Karl <karlmiltonrice@yahoo.com >
wrote:

>> Espresso Taliaferro? WTFIT?
>
>Beans blended and roasted by Barry for espresso.
>
>All you need to know. Try it. You'll like it.
>
>Karl (preferred Barry's Bushmaster Blend when he sold it) Rice

That's a pointed reminder that alt.coffee has a constantly changing
readership. At one time those blends were constantly discussed (and
admired) here.

Marshall


 
Date: 09 Aug 2007 14:10:18
From: I->Ian
Subject: Re: Mail order from Barry
On Thu, 09 Aug 2007 11:38:07 -0700, Marshall
<mrfuss@ihatespamearthlink.net > wrote:

>Barry Jarrett has concluded that the object of roasting coffee is not
>necessarily financial ruin and so has started charging for shipping
>again.
>
>But, it seems there are advantages to being located near the
>geographical center of the country. I ordered 1 lb. each of Decatur
>St. and Taliaferro on Saturday. He roasted them on Monday and shipped
>them USPS Priority Mail the same day ($4.95 total postage). They
>arrived on Wednesday in California, which is pretty much ideal brewing
>time.
>
>Just something to keep in mind for people who are worried about buying
>from distant roasters.
>
>Barry's website: http://www.rileys-coffee.com .
>
>Marshall

<Web Rant >

If only people like Barry and Supreme Bean and a host of others would
take a few minutes per coffee and write a short description, they
might sell a bit more coffee.

Espresso Taliaferro? WTFIT?

'More Info':
Coffee Light Caffinated Espresso

</Web Rant >


  
Date: 10 Aug 2007 00:54:38
From: Barry Jarrett
Subject: Re: Mail order from Barry
On Thu, 09 Aug 2007 14:10:18 -0700, "I- >Ian" <someone@nowhere.com>
wrote:

>
>If only people like Barry and Supreme Bean and a host of others would
>take a few minutes per coffee and write a short description, they
>might sell a bit more coffee.
>


yeah yeah yeah, and if i ever got around to finishing the web site,
that would help a lot, too! ;)

right now web time is being spent rebuilding/customizing two marzoccos
and a pavoni.