cai42 wrote:Greetings,

Dan, isn't 15 grams per 240 ml a little on the "rich" side?

Cliff Isackson

I think 62.5g/l is a fairly standard ratio for many international Gold Cup standards, though I do gather the SCAA Gold Cup is a little weaker than the European or specifically Norwegian one.

HB wrote:If there were a hybrid plant of coffee and tea, I imagine that this would be how it would taste.

MMMmmmmmmmmmmmmmmm....

HB wrote:You never know who is reading your posts.

I want some!

Saw that RMiguel has been on the big island for awhile. Went to visit http://rmiguelcoffee.com and it seems to be no more.

B|Java

Am I the only one not surprised by that?

RMiguel Coffee is no more. It was an experimental project on many levels. Some things worked many did not. It ultimately led quite unexpectedly to me moving to Hawaii to further the work I was trying to do with this company, namely taking a systematic approach to the development of quality coffee. I'm no longer involved with the retail or business side of coffee and plan to keep it that way for a while. I now live on a coffee farm and work for Hula Daddy Kona Coffee on the Big Island of Hawaii doing roasting, quality control and research. I also do more research and provide technical assistance to growers in the developing Ka'u region as a weekend hobby along with being involved with several other coffee related projects. Now if only I had an espresso machine so i could work on optimizing processing of coffee for espresso use. Maybe next year. Thanks to all who supported my venture.

oooh geez. Yeah so i do have a life outside of coffee surprisingly. yeah I do a little karaoke at night and bodyboarding and hiking on the weekends too. but mostly coffee. Going to Ka'u Saturday to pick up samples of varietals i had Lorie Obra of Rusty's Hawaiian process for the SCAA cupping labs, then Sunday the beach