HomeRoast Digest


Topic: Tolerance (10 msgs / 195 lines)
1) From: Aaron
Hello everyone.
Ive noticed something over time.
when i first started roasting my own coffee and grinding and drinking 
it, I had my 'measaures' as to what I liked it at.
for example, when I first started,  my swiss gold filter, id put maybe 
8.5 grams in it, and that was good.
Then after a few months.. i moved up to 9 ish....  eventually now I am 
at about 9.5 to 10 sometimes more.
When I first tried it, I put 10 in it and it was way too strong.. now, 
10 is 'good' and depending on the day, can even do more....
Has anyone else noticed that their tolerance or tastes have evolved over 
time to like it stronger than when they first started out?
We all know that good coffee is of course an aquired taste, but does 
that aquirement mean, stronger as well?
Just curious
AAron

2) From: Barry Luterman
For me just the opposite but not in dosage that stayed the same.For me my 
roasts have gotten lighter I started out at least Vienna to starbucks burnt. 
Now I am roasting to the verge of 2nd. Seldom do I even go into 2nd 
regardless of roast I am even doing my Monkey blend only to verge or a 
couple of snaps into 2nd

3) From: Dean
I'm seeing the degree of roast getting lighter too.  maybe a bit darker 
than you describe here, but well under where I was a year ago.
Was at quite dark / sometimes oily (I'da said almost Vienna), have gone 
to a medium dark / rarely oily (except for espresso, and those are 
starting to seem a little too dark.  I may have to back off a bit.
Who was doing the painted tiles to stand in for the SCAA Angtron 
references?  Any left?  Hope you weren't among those who bailed out due 
to the recent flood of OT posts.  They probably would be handy as a 
reference tool.
Happy Roasting!
Dean "delurking and now the list is quiet"
Barry Luterman wrote:
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4) From: Howard Walker
My problem is that since I really started drinking espresso I don't
really enjoy regular press pot coffee anymore. It has tasted weak and
grassy the last few times I've tried it. I hope I haven't ruined my
taste buds... :-)

5) From: Robert Avery
Howard ... funny you should say that ... I was talking to my wife about that 
in regards to regular coffee when we go out to eat ... It all seems to be 
very bad once you taste good coffee .... Take care, Bob
<Snip>

6) From: Larry English
Dean,
   The color tiles are done by John Kahla .
Larry
On 8/13/05, Dean  wrote:
<Snip>
ribes) go tohttp://sweetmarias.com/maillistinfo.html#personalsettings<Snip>

7) From:
It took me a while to note the gist of this string-
"Ive noticed something over time.
when i first started roasting my own coffee and grinding and drinking
it, I had my 'measaures' as to what I liked it at.
for example, when I first started, my swiss gold filter, id put maybe
8.5 grams in it, and that was good.
Then after a few months.. i moved up to 9 ish.... eventually now I am
at about 9.5 to 10 sometimes more.
When I first tried it, I put 10 in it and it was way too strong.. now,
10 is 'good' and depending on the day, can even do more...."
Something's missing. For me, a good-tasting espresso shot would be ~1.8 oz=
 
in 15- 18 sec, starting with 13.7-14g of whatever roast is peaking. T=205=
deg 
F. "Espresso grind" = 0.3 on Mazzer. Tamp=10-40 lbs. A 40 pound rocking=
 tamp 
risks stalling, so I'm still learning about grinding and packing the 
grounds.
In the 10-cup TechniVorm, it's 34.0g, T=204deg F, 5.0 Mazzer. Stall until=
 
reservoir is down to 8 cups, then 1/2 open.
In the 12-cup Bodum French press pot: 30g, 204F, 7.5 Mazzer. 2 minute brew=
 
time. On the Solis MP, the fines gave more body; set to 1st click where 
hopper microswitch closes [Gravelgrind].
Cheers -RayO, aka Opa!
I have found I'm passing up several excellent flavor stages if I roast past=
 
2nd to the sweaty bean syndrome. 
-- 
"When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the 
Wichita WurliTzer

8) From:
gee, I thought we were headed for a food fight!
ginny
<Snip>

9) From: Peter Zulkowski
Hi Aaron,
We always brew dark roasted Harrar, and at about the same strength.  
However, yesterday we stopped into *$ to take advantage of their 
supposedly 'free' wireless hot spot (NOT) and to be reciprocal, I had a 
medium coffee of the day.
Oh my was that horrible.
Before home roasting that was my most favorite coffee place, but now the 
coffee was so burnt tasting that I could not even drink it.
Kept adding sugar, cream... no help at all.
Finally just threw it away.
Never going back.
Now I see my tastes have changed, but I still like Harrar the way I 
began roasting it.
Almost finished with the first 20 # bag from the last order.
PeterZ
Here in rainy, humid, cool, MA. by the sea.
Aaron wrote:
<Snip>

10) From:
No food fight- Opa's takin' notes, thank you!
Cheers -RayO, aka Opa!
On 8/15/05, badabingbadabean  wrote:
<Snip>
r
<Snip>
-- 
"When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the 
Wichita WurliTzer


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