Capn Jimbo's Rum Project Forum

Based on Tom's descriptions, it sounds as if this is an unusual Ethiopian that it will please more at somewhat darker roasts (mind that I haven't had it) and the Colombian, although tasty at full spectrum, might better balance for mixing w/ the Ethiopian at a lighter roast in order to provide some a...

I reviewed the Rwanda several months ago and will continue to keep it in stock as long as it lasts. It is a surprising and outstanding coffee! The Colombian sounds atypical to my experience, as they tend to far lighter-bodied than described and this description is far closer to my comfort zone - I n...

Your Clever Dripper is another variant on the Melitta coffee maker. IIRC, numerous sources provide single cup drip cones, using #2 filters. These are designed to sit on a cup and provide a single cup/mug w/ 1-2 tbs of ground coffee. Only trick is learning the pour - a little bit to thoroughly wet, p...

Rum = pirate beverage = no rules! Screw the current purity hunt - if you like it drink it! For myself, ED has never been attractive - too sweet, therefore, I vote with my purse. Mine: Flor, Seale's/etc., barbacourt, Pussers, Goslings for mixing, Appleton extra, Havana Club 7 (when I travel). *******...

Hass - you are certain there is no added sugar now? How? MGXO has gone from being an exemplar of fine craftsmanship to a very drinkable but unremarkable overpriced commodity - I'll not be dumping the big bucks it costs except on extreme sale (<$25). What's better at the same retail price tag? Applet...

On and on, round and round! Simple question for anyone with a long memory - has the quality of MGXO been retained? Remember the round, big shouldered bottle? I am convinced that there is a huge difference between that - (I'll bet my favorite paddle) was the source Sue and Jimbo's Elysian reviews of ...

I've not heard of a "New England" roast, but cinnamon is a commonly described stage on the way toward first crack - as the beans begin to shed steam and begin to brown, turning a light cinnamon color. At this point the roast still has a lot of vegetative - grassy - aroma. I seem to recall ...

Killer! Oh, and it is true that many organizations run temporary health centers throughout Appalachia (personal experience) and elsewhere (reporting) - top issues are dental, obesity, BP and diabetes, but damned near anything can appear. And people do come out and wait all day, and sometimes longer ...

Assumptions (not presumptions) for the either of these methods: % alcohol is correctly labelled on the bottle, and, Substances modifying specific gravity are sugars (vs. e.g. solids from prune juice (REALLY?, but in Matusalem GR, it works for me)) For something like Zaya, with obvious addition of no...

I have a few friends and/or 2nd degree friends who are chemists. What I'll offer up to this effort is that I'll have some conversations to a) figure out formulae to estimate sugar content from brix (?) measurements at different alcohol concentrations (otherwise, quite a few favored rums at 42-46% ca...

Outstanding news - I'm glad that it works well for him, and given his volume, it may be a good thing that it is never seen in a bar (in most states). Popularity can too easily become a killer of quality! But, here in the largest state east of the Mississippi, due to his deal, there are exactly two s...

Great for the testing the amount of sugars and dissolved solids in Fruits, Vegetables and Grasses If elevated values are due to other additions to what should be a clear distillate? Oh, the palate will tell! At a maximum of 32 Brix, some of the most sweetened rums will max the system. If such a dev...

We've been babbling on for a long time about sugar (added or otherwise) in rum. Given the increased popularity of home brewing, syrup production, etc., the market is flooded with cheap refractometers, which measure the % sugar (Brix index) in a drop (!) of liquid, based on its refractive index. A ty...

Damned shame I can't respond with a "bogosity scale" poll!

I'll just tag this here, because a general discussion of coffee vintages would be silly - by next year, they are all crap! Given that, this year's crop of Yirga Cheffe's has been over-the-top outstanding! I've tasted at least four different coops and each has been simply wonderful. If you don't roas...