HomeRoast Digest

Topic: too many choices? (15 msgs / 455 lines)
1) From: Les
I have been thinking about my stash and the way I order. My favorite is out=
for the year, Uganda Bugisu. Lucky for me I stocked up. However, there are=
coffees I just never order. It isn't because I don't like them. It is 
because I have over 50 in the stash so why add another? For example right=
now I only have Brazils from S. America. I would like to add the new 
Colombian, but the stash is just too big and there are Kenya coffees on the=
way, and I really like bright Kenya coffees. I only buy Sumatra from the 
Indonesian group unless the Bali happens to make the list. I don't buy 
Puerto Rico Yacco Selecto or JBM anymore because I prefer a good Panama or=
Kona. Where is this leading? I don't think any one of us can enjoy all of=
Tom's offerings. So, it would be nice to hear about some of the coffees tha=
your really enjoy and why. I think we assume that all of us enjoy the same=
thing. Oaxaca Charlie talking about MIel coffees moved me to try them, and =
like them. It would be nice to hear more about what you are drinking and 

2) From: Jason Brooks
    Good point.  I find myself focusing primarliy on Centrals and
Africans.  I used to be heavy on Sumatras/Sulawesis, but I've whittled
back on those.  Since I've only been doing this for less than two
years, I'm still finding my flavors.  I can tell you, there is a
wonderful, chocolatey-caramelly smooth Guatemala Antigua Peaberry
"Especial". Wonderful!  And I had just about given up on Guats...

3) From: Jason Molinari
I normally don't buy kenyans, since i'm not into
bright coffees so much, but Tom's descriptions of the
Mwinjeru and the Mbaranga made me order a couple
pounds of each.
Man, the Mwinjeru is fantastic. both drip and vac pot
it is GREAT. So much so that i was ready to go back
and order a 5lb bag of it, but stopped myself, since i
need to use up some beans first. It is nice and
fruity, bright, but not too bright, with just really
nice flavors.
I've used the mbaranga in my espresso blend, and
obviosuly can't really tell how it is alone...that
will be next week's work roast.
--- Les  wrote:

4) From: Jared Andersson
What I really like is to drink different coffee all the time.   I have
been ordering 12 lb's of the newest coffee available.  Over a year I
can purchase most coffee's this way.  I have a few favorites but I am
finding that with this method I keep finding new favorites.  If I
didn't buy in this way I could see myself becoming a coffee pack rat. 
I would then get weighed down by the old lots I didn't want to get
ride of.  Although it is sad at times to have had only a pound or two
of a great lot it gives me lots of joy and hope to always have a new
"next great lot" about to arrive at my door.  Jared
On 8/2/05, Les  wrote:

5) From: Jeff Oien
Les wrote:
Yemen Yemen. It's got to be the best coffee on earth. Although
I haven't tried Puerto Rico or JBM. The Yemen is complex, has
some earth, leather etc but not too much and a sweet non-distinct
berry that's like candy. It works equally well with drip and
espresso, sometimes even at the same roast level. Along those
lines Moka Kadir is one I would like to try someday. I have a
feeling that's an unsung hero.
The CD process Brazils are great and have moved into my top

6) From: STephen niezgoda
I am a packrat by nature so I have taken steps to prevent a large stash before it starts.
I order a double sample, and 4 lbs of some of my favorites (for harvey's sake) 
and don't order again until I am down to 2 LBS in the cupboard.
I see no reason to stop buying the samplers, I always get a great variety of fantastic coffees and I have never had more than 2 coffees duplicated from one order to the next.  Every so often one of the extra coffees I order show up in a sampler as well, but this system means I never have more then 14lbs on hand and never more than 3lbs any particular coffee.
I feel like a little kid on X-mas morning when my shipment arrives.
Steve N 
Jason Brooks  wrote:
Good point. I find myself focusing primarliy on Centrals and
Africans. I used to be heavy on Sumatras/Sulawesis, but I've whittled
back on those. Since I've only been doing this for less than two
years, I'm still finding my flavors. I can tell you, there is a
wonderful, chocolatey-caramelly smooth Guatemala Antigua Peaberry
"Especial". Wonderful! And I had just about given up on Guats...
JasonDo You Yahoo!?
Tired of spam?  Yahoo! Mail has the best spam protection around http://mail.yahoo.com

7) From: Les
Down to 2 pounds! I would have stash panic if I got below 20 pounds! The 
current stash is around 80 pounds down from over 150 pounds. My largest 
stash was a bit over 100 kilos 2 years ago.
 On 8/2/05, STephen niezgoda  wrote: 

8) From: French Lewis
I do it like STephen, I order about 10-12lbs at a time
and wait until I'm down to 2-3lbs before re ordering. 
 My family only drinks decaf (a hold over from when my
wife was pregnant with our now almost 3 year old), so
the selections are limited and usually 10-12 lbs means
I can try all of Tom's offerings.   However, I do get
nervous when I'm down to about half a pound of the
Donkey blend...
While I would love to have a stash of 50lbs, I'm sure
my wife would put her foot down WAY before we had that
much green coffee sitting in the basement or kitchen
or wherever
--- Les  wrote:
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9) From: Tom & Maria - Sweet Maria's Coffee
I always feel like apologizing when I read these emails about HUGE 
stashes of coffee. I feel guilty! But I think if I were not I, but 
you, I would be in the same boat. I think the best home roaster/green 
coffee buyer strategy is to NOT get too hung up on any single coffee, 
nomatter how good. It's a crop, it comes, it goes. Do you enjoy a 
coffee more if you buy 20 Lbs than if you buy 2 Lbs? Well, you get to 
know it better for sure, and experience all the slight differences of 
various roasting/brewing treatments. I mean, I have been cupping the 
heck out of this award winning Kenya (Githiru) and  done many roasts. 
My initial light roasts were so over the top powerful - too sour 
really. I started targeting FC and FC+, even a light Vienna, and 
getting great results. At FC+ I had one of the most awesome cups, 
with this blackberry and vanilla aftertaste that emerged, just 
amazing. It was always there, but in this one roast/brew it just 
shimmered so clearly in the finish. I brewed one of those early light 
roasts about 6 days post roast and (I dunno, maybe my measurments 
were off) but it seemed lower in intensity. My experience with the 
coffee is going to be the sum total of these "taste memories", and, 
whether I had 1 lb and experienced this range of experiences, or 20, 
eventually this lot will be gone. So yes, you need enough to get to 
"know the coffee" and you need some more to enjoy what you learned, 
but there's always another coffee around the corner.
Now, for specific origins you need to look at the crop cycle (I have 
that chart online which is pretty good...). For example, I have maybe 
2-3 more Centrals, not including the Cup of Excellence lots (4 more) 
coming. That's it until next March basically. You don't want to be 
buying incoming "new either faded, and old, or soon-to-be-old, or 
greenish underdeveloped lots, low grown, rushed to market. We have 
like 2 more Indonesians coming from later harvest. But that's it 
until Dec. or so when the decent Mandhelings potentially arrive (some 
years there were decent Nov arrivals but last year we had to hold out 
until February or March. So there is tome timing to these things...
Les - I actually found a good Uganda, finally! It is due in about 2 
weeks. This has been a pathetic year otherwise. There was 1 good 
Organic lot and I was beat to it by a big roaster that snagged the 
whole 250 bags! That was about 6 weeks ago. Otherwise I cupped quite 
a few and they ranged from dull and flat to defective (rubbery in 
particular). This one has an almost Sumatra edge to the cup, with 
very good body and chocolate roast tastes. Samples weren't entirely 
clear but the lot seems to be Sipi Falls again.
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
                   "Great coffee comes from tiny roasters"
            Sweet Maria's Home Coffee Roasting  -  Tom & Maria
                      http://www.sweetmarias.com                Thompson Owen george
     Sweet Maria's Coffee - 1115 21st Street, Oakland, CA 94607 - USA
             phone/fax: 888 876 5917 - tom

10) From: Charles Cowdrick
Thanks for reminding us of this great resource. It should help me be  
more coherent in my purchasing plans. I'm probably holding 100 pounds  
of greens at the moment. One of the problems, if it is such, is that  
by giving away coffee to friends and relatives, THEY develop  
favorites too! I can't do without el Conquistador because my sister- 
in-law loves it. Sul de Minas? My sister. The new Columbian cup of  
excellence? My dentist. Sheesh! It's not just me depending on you, Tom!
On Aug 2, 2005, at 5:24 PM, Tom & Maria - Sweet Maria's Coffee wrote:

11) From: Terry Stockdale
At 05:24 PM 8/2/2005, Tom wrote:
YEA!  I'll be watching and waiting to place my Uganda order.  Even my wife, 
who doesn't like coffee but tolerates my fascination (yeah, that's a good 
neutral word), likes its smell -- whether I brew some as drip or as a, SO 
espresso or Americano, she comments "I like that -- it is the Bug Juice?" 
(Bugisu, of course).
Terry Stockdale -- Baton Rouge, LA
My coffee pages:http://www.TerryStockdale.com/coffeeMy newsletter and tips:  http://www.TerrysComputerTips.com

12) From: Les
My Pugs beg for the left over cappo milk!
P.S. We added Nigel to the "Herd", he is a black pug. Now we have five.
 On 8/2/05, Terry Stockdale  wrote: 

13) From: Barry Luterman
This is a multi-part message in MIME format.
Here in Hawaii anyone who has 5 dogs is considered a rancher.

14) From: Rick Copple
Terry Stockdale wrote:
Yea, my wife is the same. She has a very sensitive bitter taster, and so 
a lot of things I like she doesn't because they are too bitter, stuff 
like grapefruit (unless it is tree ripened, no bitterness there!), tea 
without sugar, coffee, alcohol, etc.
However, I finally ran across a coffee she likes. I have some Costa 
Rican Tres Rios that I roasted and she tasted some of that the other 
day, with about a couple teaspoons of sugar, and she said she actually 
liked it! Contrast that today she felt she needed some caffeine (unlike 
me, a cup of coffee really does keep her awake and going...I drink it 
right up till I go to bed usually without any sleep problems) and I had 
brewed some of my St. Helena roast. A great coffee, and even though she 
put some sugar in it, she made that face with each sip when the 
bitterness hit her. The more tea like nature of the Tres Rios appealed 
to her, so maybe I've finally found a coffee she can like!
Rick Copple
Marble Falls, TX

15) From: Rick Copple
Les wrote:
I'll have to try that sometime. Don't think I've ever had it.
So...you can get some Brazil's that are not from S. America? ;-)
Ah, so you are in for some more pain while in your stash reduction mode! ;-)
Well, sounds like you have made some good progress if it is down to 80#.
I think I have something around 20-40#, I haven't counted in a while. If 
I like a coffee or am pretty sure I will, I tend to grab 5# of it. But I 
also buy a lot of 1# if I have no idea about the coffee or some doubt as 
to whether I will like it or not, and on certain coffees that I like 
I'll get at least 2# of them. Top favorites qualify for the 5# bags.
Only other time is on special offerings, I may get 5# of a coffee if I 
know it isn't going to be around long and the cupping reviews look good 
and folks are having good things to say about it. I think I have about 4 
5# bags and a few 2#, and several 1# bags in the pantry.
I've already given my review of the San Helena from Brazil. I really 
like that one. I'm working towards being able to place another order 
soon and I'm definitely eying that Costa Rican Miel. I really liked the 
El Salvadorian one, and I expect I will like this Costa Rican one too 
because I'm a CR kind of guy, I've got practically almost or had almost 
every Costa Rican coffee bean Tom has put out. Most of my 5# bags have 
"Costa Rican" on the label, whether it is the Peaberry or the El 
Tarrazu rocks!
I'm not much for "bright" coffees, I think I'm finding out. As a matter 
of fact, I have some of the Panama Eletra (sp?), and I roasted that to 
the city+ as recommended. For most of the time period it was a little 
bright, but still tasted good, nice flavors. Today, however, it just 
tasted sour. Maybe the beans were just getting too old, I don't know. 
Hadn't had one turn sour on me like that until now. So, I'll probably be 
trying that one at a darker roast level next time, at least full city. 
I've also found that I have to really roast this last lot of Tanzanian 
Songea to a Full City+ to keep it from being too bright for me. The 
previous lot had more dutch chocolate in it that really made the coffee 
a favorite for me, but that is not as present in this lot and the 
vanilla dominates more, but it gets pretty bright at the lighter roast 
and at least for my taste buds just gets to tasting too grassy.
However, Tom's description of that Kenya has sparked my interest and 
I'll be taking a closer look at that one...sounds like it might be worth 
an initial pound try out.
Now...all I need is the money! If I didn't have to pay that electric 
bill in order to keep roasting.....I could get more coffee! ;-)
Rick Copple
Marble Falls, TX

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