HomeRoast Digest


Topic: Musty character in Liquid Amber (11 msgs / 301 lines)
1) From: Chad Osgood
This is a multi-part message in MIME format.
Hello all,
    I've been playing with a few pounds of LA over the past week or so, and
I've found the most palatable profile to my tastes.  I generally stop the
roast at the onset of 2nd crack or just a little bit into it as Tom
recommends.  
 
Anyway, in playing with different roasts I took one well into 2nd crack, and
the result was a pronounced musty character.  Musty might not even be the
right term. Mushroomy perhaps?  The character is still present in lighter
roasts, but a little overwhelming in my dark roast.  
 
Any idea?  Am I tasting Robusta, some particularly musty Malabar, or
something else?  It's not unpleasant or anything, but I am curious about its
source.
 
Much appreciated!
Chad

2) From: Dan Bollinger
This is a multi-part message in MIME format.
  Hello all,
      I've been playing with a few pounds of LA over the past week or =
so, and I've found the most palatable profile to my tastes.  I generally =
stop the roast at the onset of 2nd crack or just a little bit into it as =
Tom recommends.  
  Anyway, in playing with different roasts I took one well into 2nd =
crack, and the result was a pronounced musty character.  Musty might not =
even be the right term. Mushroomy perhaps?  The character is still =
present in lighter roasts, but a little overwhelming in my dark roast.  
  There's what appears to be some aged beans in Liquid Amber. It helps =
to give it that unique flavor. I suspect they are Aged Sumatran. You can =
readily identify the beans before and after roast by their tan color.  =
Pick some out and load up a shot made with more of these than you'd =
normaly get and you'll understand the flavor more.  Dan

3) From: Chad Osgood
This is a multi-part message in MIME format.
You are absolutely correct!  The roast I have now is likely more of a City
than Full City, and you can definitely tell which beans they are.  Aged
Sumatran didn't even cross my mind.  
 
Thanks very much,
Chad  
From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Dan Bollinger
Sent: Wednesday, December 22, 2004 9:11 PM
To: homeroast
Subject: Re: +Musty character in Liquid Amber
Hello all,
    I've been playing with a few pounds of LA over the past week or so, and
I've found the most palatable profile to my tastes.  I generally stop the
roast at the onset of 2nd crack or just a little bit into it as Tom
recommends.  
 
Anyway, in playing with different roasts I took one well into 2nd crack, and
the result was a pronounced musty character.  Musty might not even be the
right term. Mushroomy perhaps?  The character is still present in lighter
roasts, but a little overwhelming in my dark roast.  
 
There's what appears to be some aged beans in Liquid Amber. It helps to give
it that unique flavor. I suspect they are Aged Sumatran. You can readily
identify the beans before and after roast by their tan color.  Pick some out
and load up a shot made with more of these than you'd normaly get and you'll
understand the flavor more.  Dan 

4) From: DEchelbarg
In a message dated 12/22/2004 11:01:49 PM Eastern Standard Time, 
cosgood writes:
You are absolutely correct!  The roast I have now is likely more of a City 
than Full City, and you can definitely tell which beans they are.  Aged Sumatran 
didn't even cross my mind.  
Thanks very much,
Chad
For what its worthy, I have some Aged Sumatran degassing right now.  I 
thought it might be fun as a Christmas blender.  Tastes like Grandma's attic.  And 
that's not bad!
All the best,
Dave E  

5) From: Terry Stockdale
At 06:27 AM 12/23/2004, you wrote:
<Snip>
I'm drinking a little Aged Sumatran, brewed as drip, right now.  Although 
my favorites are the Panamas, Nicaraguans and the Rwanda Masaka, I like 
some Sumatra every now and then.
I'm also aggressively trying to roast those beans I've been ignoring -- 
time to make room for some new beans, and time to clean out the storage 
shelves.  For now, my "rule" is no bean orders unless I'm out of Monkey or 
Donkey.  Then, of course, I have to order enough to fill the shipping box 
.
--
Terry Stockdale -- Baton Rouge, LA
   http://www.terrystockdale.com

6) From: AlChemist John
If I recall correctly, this is the profile LA is supposed to have.  I 
remember Tom working to get that mushroomy flavor.  If you don't care for 
it, it isn't that something is wrong, you may just not like LA.  BTW, are 
you doing this as espresso or another method.  Tom states it was blended 
for espresso.  I recall hating it as anything but espresso.
Sometime around 19:10 12/22/2004, Dan Bollinger typed:
<Snip>
--
John Nanci 
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.dreamsandbones.net/blog/http://www.chocolatealchemy.com/

7) From: Les
I ditto Alchemist's response.  I like it as espresso.  It isn't very
good as a vac pot brew.  However, the Monkey blend makes excellent
brewed coffee.
Les
On Fri, 24 Dec 2004 07:45:51 -0800, AlChemist John  wrote:
<Snip>

8) From: Terry Stockdale
I haven't tried the Liquid Amber for drip or vac pot.  I do like it 
occasionally for espresso (oops, I'm out!).  I agree on the Monkey 
blend.  Tom may say it's just for espresso, but it makes an interesting 
change of pace as drip or vac brewed-- especially if I roast it a little 
light for my espresso preferences.
By the way, I've learned that if my beans are a little too light for my 
espresso taste, I can bump the temperature on the PID up 1.5 or 2 degrees F 
and get the sweet taste.  The joys of a PID'ed SIlvia!
Merry Christmas to All!
Terry
At 10:08 AM 12/24/2004, you wrote:
<Snip>

9) From: Jean
This is a multi-part message in MIME format.
Quoting from Tom's description of the blend, "I wanted an espresso blend =
that was potent, sharp, intense; but without excessive mustiness, =
fruitiness, or earthy flavors. But I wanted it also to be complex and =
hint at all of those tastes, and more! . . ."
 
I ordered Tom's roast of LA last January/February.  When it arrived, I =
had a bad cold/flu that put my sense of taste off for about a month.  I =
ended up off coffee for most of that time.  (IIRC, others on the list =
experienced something similar as there was a conversation about how we =
weren't drinking coffee.)  Anyway, I tried the LA a couple of times and =
HATED it - the ONLY roast I've ever gotten from Tom that I can say that =
about, btw.  I passed the coffee on to some friends who enjoyed it.
 
I haven't tried it again.  Maybe I should, since I didn't really give it =
a fair chance. . . 
Jean  :~)

10) From: Dan Bollinger
This is a multi-part message in MIME format.
On a side note, I've been cutting back on my afternoon caffeine intake.  =
I'm not a big fan of decafs, even the best tastes like you know what. =
So, I've been roasting 300g of Liquid Amber and 200g of decaf Donkey =
Blend roasted at the same time. Not bad, really. The last batch was my =
favorite, a melange. I dumped half the roast at Full City and let the =
rest go to Vienna.  Dan

11) From: John Blumel
On Dec 25, 2004, at 11:10am, Jean wrote:
<Snip>
And, further on, he writes,
   In the Liquid Amber Blend there are hints of fruit, mushrooms...
And,
   Please note: on 1-04 I changed the type of Monsooned coffee.
   ...It's a special purchase for the blend to increase sweetness
   and reduce mustiness.
It used to also say that Maria wasn't fond of the mushroom flavor (or 
maybe it was simply mushrooms).
Anyway, depending on which monsooned coffee your LA contained, the 
current offering may be less musty but, apparently, still mushroomy.
John Blumel


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