What: Espresso play on various machines featuring Alchemist John's Gaggia Factory Lever & Olympia Cremina, Dr. Crema's Sama Lever & possibly a 2nd Olympia Cremina. Plus a line up of non-lever machines ranging from entry level type single boiler Gaggia & Miss Silvia machines to vibe pump HX Expobar Office Control. Don't know if a vibe pump dual boiler Brewtus will be visiting for sure. Of course all the visiting dignitaries will be hosted by my rotary HX Bricoletta. Other espresso dignitaries are of course welcome to attend.

Great opportunity to compare shots from levers, vibe and rotary pump machines. Also great chance for someone considering purchasing a machine to directly compare usage and "what's in cup" from entry level single boiler type Gaggia and Silvia to higher end HX and possibly DB machines.

Also great chance to compare various grinders including atleast Zassenhaus manual, Rocky doser & doserless, Mazzer Super Jolly, Mazzer Major and Ben is bringing his Versalab! (Unfortunately we decided it was impractical for Ben to bring his dual boiler Synesso)

Where: miKe mcKoffee's house aka Mike & Debi McGinness
15104 NE 74th ST
Vancouver, WA 98682
360 254-0179 or cell 503 449-7045

When: Saturday September 2nd. Noonish to whenever. Munchies during the day and dinner will be served.

Dinner will be 7ish. Please RSVP ASAP number coming/staying for dinner!
Menu:
London broil marinated mesquite grilled sirloin kabobs constructed with sweet onion & mushrooms with marinade reduction dipping sauce, saffronned basmati rice pilaf, herb steamed brocolli flowerlettes and 'weed' salad with sliced apple, spice pecans and crumbled smoked bleu cheese dressed with aged balsamic unfiltered EVOO vinegarette. Desserts to be determined.

RSVP to mcKona AT comcast.net

Email sent to your personal address.

It will be great to meet folks!! Thanks for the hosting!

How many folks do you have coming Mike? I still plan on attending- I have mentioned it to Hal Perry in Seattle- he seemed interested. you might throw a PM his way. Malachi?? Portland also

I could bring a Versalab grinder & double boiler machine.

mogogear wrote:How many folks do you have coming Mike? I still plan on attending- I have mentioned it to Hal Perry in Seattle- he seemed interested. you might throw a PM his way. Malachi?? Portland also

Right now looks like about a dozen. As far as PMing individual invites it feels too much like begging someone to attend so am inclined not to. Mr. Tacy has not indicated he'd be joining us.

While lots of people will undoubtedly be bringing various SO and blends of their homeroasts, Alchemist had suggested it might be good to have a qty of one to compare the various machines. Since I'd recently just run out of my current blend 8/16 whipped up a new one, which turned out excellent IMO for my espresso ristretto tastes. Five bean pre-roast blend of equal parts Aged Sumatra, Brazil Cerrado Lot 141 (CD Process), Brazil Cerrado Lot 144 (DP), Ethiopian Harrar FTO Oromia and Kona Premium Coffee Co. Fancy (higher elevation Kona that handles up FC+ very well). From first rested shot of first roast earlier this month it's a winner and while only mixed 10# fortunately have enough of the various greens for another 10# or so before having to change the blend.

Since we were out of town for a kite festival wasn't able to roast for the Jam until Tuesday morning so will be only 4 day rested for Saturday. Five half # Rosto profile roasted leisurely 14 to 15min (two @14, one @14:30, two@15) Light Full City batches then mixed them. Just pulled a 42sec 1.25oz double ristretto at short 3 day rest, way yummy linger as I type. Also roasted half pounder batches of Harrar lot30 for "blueberry" shots, DP Yirgacheffe for "peachy" shots and Panama Gesha for sweet floral/citrus ristettos (last of Don Pachi '05)

FWIW first thing this morning while drinking my wake-up Rancho Aloha Kona Americano fine minced green onions, ginger root & garlic to go with balsamic & red wine vinegars, tawny port wine, soy sauce, worcestershire sauce, EVOO, turbinado sugar, cracked pepper & dried mustard for my London Broil marinade. After a bite to eat cut up a bunch of Sirloin steaks into 93 chunks now in the fridge marinating. Will build the kabobs tomorrow morning sandwiching the marinated sirloin between sweet onion and mushrooms. (still need to pop over and hand pick out the shrooms!) Lots to do before tomorrow and we have a concert to attend this evening so gotta go...

Man that Summer Jam Blend ristretto linger is great! I really love this blend. I'll try and not pull too many ristrettos of it before tomorrow. At the minimum leave the three Qt. vac sealed mason jars untouched

Dessert menu added:
Alchemist is making a flourless torte. (from homeroasted and processed cacao of course)
Ann is making homeroast home made coffee icecream with ground chocolate and almonds. Plus hot fudge and whipped cream optional toppings...

Almost forgot. In addition to my London Broil kabobs Bruce is right now brining chicken thighs with garlic, onion,
galangal added. Then in the morning he'll smoke them with peach and maybe some cherry for smoke. We'll finish grill them tomorrow evening with his mango based glaze.

Sounds like fun... and sounds as though you will have to be in a caffeine detox program for a few days as well!

What a great time and I loved meeting all the HBers who were at Mike's house. It is always scary to see that much coffee, machines, grinders and JAZZED people!! Makes tequila drinking almost look tame! The dinner looked great, I am truly sorry I couldn't stay.
Thanks McKoffee!! you're a great host!