HomeRoast Digest


Topic: Thoughts from a new customer (2 msgs / 71 lines)
1) From: Stephen Niezgoda
After reading Tom's cupping logs over and over again I decided 
to break my self imposed rule of only buying from local retailers
(independent of course/ no national chains this is not very difficult 
for me as I live in Philadelphia plenty of mom and pop stores left).
I was amazed  GREEN COFFEE IS ACTUALLY GREEN!
Before I was buying what I thought was fresh high quality coffee
from a very well known Philadelphia retailer with a reputation for
excellent roasted coffee.  What I actually was getting were these 
little yellow rocks that, in hindsight, roasted very unevenly and
tasted... well musty is a good word for it.
Yesterday I roasted 1/2lb of the Rwanda Gatare wow am I impressed.  I 
held myself back to a city and found I actually enjoyed a lighter roast 
for once.  1 hour after my third cup I still have a hint of grapefruit 
on my tongue. Amazing.
I was wondering has anybody taken this coffee a few snaps into second?  
If so what are your thought?
I can't wait to get to the other 7 from the sampler and the big bag of 
Puro Scuro I bought.
Also I was really amazed at what came in the sampler, I half expected 
the sampler to consist of leftovers from previous lots and the like, 
but everything that came is truly first class.
Thanks
Steve N

2) From: Matthew Price
On 4/29/05, Stephen Niezgoda  wrote:
<Snip>
I guess you beat me to it, but I was planning on posting on the merits
of Tom's Rwanda, too.
The Rwanda is one of the best newby beans I've gotten.  It was I would
call a "well behaved bean".
-It goes to first, pops loud and over a short period of time (few outliers)
-There is a very distinct time between first and second - over 2
minutes even in a HOT pumper
-Out of first the beans are mottled, then darken in an easliy observable ma=
nner.
Last year's Columbian, don't remember which one, was similarly well
behaved but black cherry is really not my thing.
Right now I am drinking an unintentional Cinnimon-City melange.  It's
been 3 days and is really good; I was worried for the first two
though.  My own policy is to drink everything I roast so I have more
incentive to not screw up.  What is unusual is that many of the other
Africans are really hard to roast well, especially through City.
If you want a good roasting experience and a unique taste, the Rwanda
is hard to beat.
Steve N: welcome to the abyss :)
Matt


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