HomeRoast Digest


Topic: Aged Sumatra Lintong (8 msgs / 154 lines)
1) From: ginny
Andy:
I have not had that but I enjoy most of the aged that Tom has and I find them fabulous. I have never tasted moldy
in coffee.
Some of these aged make fantastic espresso.
ginny
"we don't become better or worse with age, we just become ourselves."
gertrude stein

2) From: Andy Meredith
I recently ordered 1 lb. of aged Sumatra Lintong from Sweet Marias. I
liked the stuff at about 20% in an espresso blend, but I gave some to my
sister and she thought it tasted moldy. Is this a common impression of
aged coffees?
Andy
There is no subject so old that something new cannot be said about it.
Fyodor Dostoyevsky

3) From: Ed Needham
It does have an earthy/musty component that might be confused with moldy, 
and of course, it could be moldy.
*********************
Ed Needham
"to absurdity and beyond!"
ed at homeroaster dot com
(include [FRIEND] somewhere in the subject line of any email correspondence)
*********************

4) From: John Ferguson
Andy
I've only tried two aged coffees. The first one was the Sumatra Lintong which I disliked. 
In fact I disliked it so much that it was months before I was prepared to try an aged 
coffee again. But Tom's description of "sewer water" had me intrigued, so I then ordered 
the Monsooned Malabar which I thoroughly enjoy. I think it has a stink to it when it's 
freshly ground but that stink becomes very pleasant in the coffee itself. But not at all like 
the Sumatra Lintong to my uneducated palate.
I might even try the Sumatra Lintong again to see if I'd like it second time around.
John

5) From: DEchelbarg
In a message dated 2/10/2005 9:46:35 PM Eastern Standard Time, 
john_ferguson writes:
Sumatra Lintong 
I went through some of it, liked it okay, distinctive -- made a fascinating 
blend with a Yemen. Just today, a friend was asking about what I gave him that 
day when we were grouse hunting that I said tasted like "Grandma's attic."
"I'll never forget that stuff," he said.  Made an impression.  He wasn't 
saying he didn't like it, just that he'd never forget it. 
Dave E

6) From: AlChemist John
Sometime around 11:41 2/10/2005, Andy Meredith typed:
<Snip>
Not in my experience.  I love aged coffee's in general, but the Lintong 
always had a dusty flavor that overpowered everything else.  Never moldy 
thought to my taste.
<Snip>
--
John Nanci 
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.dreamsandbones.net/blog/http://www.chocolatealchemy.com/

7) From: AlChemist John
Tom, I know you turn coffees over a lot. Does this apply to aged 
coffees?   Is this Aged Lintong the same lot/shipment/batch as a couple of 
years ago?
Sometime around 18:45 2/10/2005, John Ferguson typed:
<Snip>
--
John Nanci 
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.dreamsandbones.net/blog/http://www.chocolatealchemy.com/

8) From: Sharon Allsup
The Aged Sumatra strikes me as having a strong earthly-dirt-dusty type
overtone, particularly in the odor.  To me, the earthiness is what the
muskiness is on the Monsooned - the dominant impression, so to say (I
don't like either).  I grew up associating that kind of odor with mold
and mildew - maybe that's what your sister is doing?
Or maybe it actually was moldy.  I've got batches from several
different years now, and none of them have an actual mold taste.  They
lose some of the 'edge' when they age.  Since my husband absolutely
LOVES the Aged & Monsooned coffees, I keep them around for when I want
some easy Wife Points or need to soften him up for something.
Sharon


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