The price at Brazil CoE is hard to even discuss without either laughing, or feeling deep revulsion. It has nothing to do with the coffee. It has to do with egos. I am against it. My philosophy is to stay true to the cup, and to your own interpretations of what you sense, and what you enjoy about coffee. I won't say that the #1 lot was a crap, but I will say it scored lower on my sheet than 9 others. #2 was much better. Many lots had very good sweetness, and were impressive on that account alone, but some lacked personality. I had my personal #1 as the lot in 13th place. I know how these CoE works - they rerank the top 10 in the final round and pump up the scores. So there is a good chance that coffees in the 11-20 range were actually in the top ranks until the last round, and than process involves much more work than one one final round of cupping by a capricious international jury where many of the jurors are then going to be bidders. The Japanese are, beside being good cuppers, very interested in the ranking, in the numbers. They have bought #1 for the last 5 years. These Australians just decided to spoil that and get the media attention. What does this have to do with the coffee in the cup? Nothing. Consider this: for the past 7 years we have been fighting nonsense prices for commodity coffee. Farmers can't make a living or improve quality with what has been paid. We left that behind, and paid prices unrelated to the market. Not the market is sane for base-level coffees. On the other extreme though, we have a different kind of nonsense pricing that promotes confusion for farmers and for consumers. It has as little to do with reality as paying .55 per lb for Vietnam Robusta. It is not sustainable, nobody benefits except in terms of marketing. I'm just not down with this - I believe in premium prices based on the extra work farmers and mills have to invest in good coffee. I think there should be a quality premium that includes future improvements, benefits for workers (better schools/healthcare/pay/etc) and a reasonable profit for the farm owner. This Brazil thing has just been distracting. Tom BTW: I think Gant was just confused on his terms there... As far as the clover, it makes a lot of sense. We have a new brewer we are offering called the aeropress. I like the results, but Maria is put off by the company (aerobie, the weird frisbee people), and I am a bit put off by the claims they make (it is NOT an espresso maker). It's basically a great 1 cup press method that produces a very, very clean cup, and can be used to make a concentrate. I used it traveling and really liked it and it does not strictly require 200 degree water - it actually works good at 175-180, surprisingly. Anyway, if you ignore the package ("smoothest, richest, purest, fastest" - I hate claims like that) it actually does work very well. -- "Great coffee comes from tiny roasters" Sweet Maria's Home Coffee Roasting - Tom & Maria http://www.sweetmarias.com Thompson Owen george_at_sweetmarias.com Sweet Maria's Coffee - 1115 21st Street, Oakland, CA 94607 - USA phone/fax: 888 876 5917 - tom_at_sweetmarias.com
Tom, Being new to roasting, and having been direct to SM in the fall, I really appreciate your comments and opinions, and the fact that you are very concerned about the coffee/farmers/workers/farms and that you say so. Thanks for talking out!!! -Arron On 1/26/06, Tom & Maria - Sweet Maria's Coffee wrote: <Snip> <Snip> <Snip> ribes) go tohttp://sweetmarias.com/maillistinfo.html#personalsettings<Snip>
On 1/26/06, Thbull wrote: <Snip> Hey, guess what...! You can help them out, too, via a small donation at: www.coffeekids.com Safe Journeys and Sweet Music Justin Marquez (Snyder, TX)http://www.justinandlinda.com
I had my first roasting of the Brazil CoE. I did the first batch to a FC+ and it was very full flavored. Last night I roasted one to C+ as Tom suggests. Like he said, it doesn't look pretty. I'll see what it tastes like tonight or tomorrow. -- Walter R Basil www.basilweb.net
the #5 or the #13 ?? On 5/10/06, Walter R. Basil wrote: <Snip> -- "Good night, and Good Coffee"
I'm still nursing a CoE13 - Nazareth Dia Pereira, roasted to City+ on the 7th. Brewed this morning in the Chemex. Off to work in my Nisan Thermos 16oz, a bit cool now, but sweet and smooth. Good stuff. Jason <Snip> -- Jason Brooks jbrookshttp://members.kinex.net/~jbrooks/blog/blog.html----------------------------------------- This email was sent using Kinex WebMail. "Webmail for the World!"http://www.kinex.net/
Hi Walter - I just finished off my first 200g of the Brazil CoE #13, which I had roasted to FC because I was too scared of the appearance at C+ (in spite of Tom's assurances). I liked the results at FC, but it seemed like I had maybe smoothed out a good bit of the varietal character. I'm still a relative newbie. I had originally planned to stop my roast at C+, but I was biting my nails because many beans were so non-uniform. They still had lighter-colored, "poofy" patches, which reminded me too much of a "C-" Kona roast I once made, which could charitably be described as "yucky." It was my first real error in the trial-and-error process. Since then, I've been a little gun-shy about roasting lighter than FC, though I realize I need to get over my fears. So I'm steeling my nerves so as to run an ugly C+ batch of the CoE#13 tonight, my misgivings notwithstanding. So, I'll be very interested to hear what you think of the C+ batch! Could you describe the appearance of these beans at C+? Thanks, Reed Walter R. Basil wrote: <Snip>
Man I am just the opposite. I just started roasting and I think I under-roasted some Malabar Gold (very light and non uniform, not too far ou= t of 1st crack) as well as some sumatra, that at day 3-4 I have to choke down. However my Kenya AA which I pulled at C+ was pretty good. I havent tried the MG yet though. Was letting it rest a little longer for some espresso. On 5/10/06, Reed Taylor wrote: <Snip>
This is a multi-part message in MIME format. I know just where you're at. That Kona I pulled too soon gave me a case of Cityplusophobia. (In truth, I think that Kona was only about a third of the way through first crack.) But I'm trying to confront my fears. After that early mistake, I would almost always decide to play it safe and wait until the first snaps of second crack. This resulted in some really tasty FC+ roasts, but in most cases I would only pick up the varietal characteristics that Tom was mentioning as a background note, and only when the cup had cooled off quite a bit. Since then, I've gotten pretty good at recognizing and stopping ahead of second crack in a solid FC, and I guess I'm working my way backwards. There was a comment earlier today about how having too much variety (i.e. a dozen one-pound bags) can make it really hard to learn... I totally agree with this. Having a decent-sized pile of one thing (Brazil CoE#13 in this case) helps me to want to push myself into new territory, since I don't feel like I have only 3 attempts with each coffee before the beans are all gone. Reed James House wrote: <Snip>
On 5/10/06, Reed Taylor wrote: <Snip> of <Snip> I've had similar experiences with coffee at City+. Specifically, I remembe= r the Bolivia Montana Peaberry having a rather flat and sour flavor at C+. I recently picked up the rest of that bag and have been roasting it at FC+ to Vienna and I like it a bit more, although I'm definitely blasting through some origin complexity. I wonder sometimes if the iRoast2 roasts fast enough that its hard to get a nice even C+ roast. Still, I have had pretty good success with the Harar I currently have. Some sat overnight and in th= e morning it tasted like milk chocolate.. Fresh, it was Blueberries. Amazing. -- Steven Hay hay.steve -AT- gmail.com Barry Paradox: Consider k to be the greatest element of the set of natural numbers whose description require maximum of 50 words: "(k+1) is a natural number which requires more than 50 words to describe it."
Yeah I agree, I am about to settle into 2-3 greens max and get a handle on them, roasting into various profiles and trying at different rest periods. On 5/10/06, Reed Taylor wrote: <Snip> of <Snip> te <Snip> ee <Snip> s <Snip> eel <Snip> e. <Snip> out <Snip> r <Snip> e <Snip> s <Snip>
On 5/10/06, James House wrote: <Snip> n <Snip> . <Snip> FWIW, I've found that about 10 pounds is about what I need to really feel like I've explored a bean and am ready to move on. I tend to do two batche= s at a time, so I guess that would translate to about 5 pounds equivalent. Much less than that and I feel longing for more roasting experience. That said there have been a few that I kinda got tired of after the first pound.. Like the Sumatra Timtim Blangili Longberry (did I get that right?) which was a bit too much (I think it was) Sorghum for my tastes.. Kind of mediciny syrup.. It would probably be good at the 10% levels or so in blends. I've been holding of on blending because SO has been so much fun.. Plus, SO is where its at anyway, isn't it? Who drinks a Johnny Walker when you can have Macallan? -- Steven Hay hay.steve -AT- gmail.com Barry Paradox: Consider k to be the greatest element of the set of natural numbers whose description require maximum of 50 words: "(k+1) is a natural number which requires more than 50 words to describe it."
Malabar Gold is a blend of several types of beans, including Indian Monsooned Malabar and is not likely to roast evenly. Sumatra is sometimes ugly as heck and looks like it's not roasted evenly but tastes wonderful. I'd roast Sumatra at least FC. Many Kenyas will be great at a lighter roast but can be a bit citrusy or overly bright if roasted too light. ********************* Ed Needham® "to absurdity and beyond!" ed at homeroaster dot com (include [FRIEND] in subject line to get through my SPAM filters) *********************
Interesting to see the newbies struggle! Experience will build confidence. Remember even your screwups are going to be better than what 90% of America is drinking! Les On 5/10/06, Ed Needham wrote: <Snip> s <Snip> out <Snip> r <Snip> ribes) go tohttp://sweetmarias.com/maillistinfo.html#personalsettings<Snip>
Been homeroasting for 30 years and still feel stupid at times. If I'm not a 'newbie' at something almost every day, then I'm not trying very hard. ********************* Ed Needham® "to absurdity and beyond!" ed at homeroaster dot com (include [FRIEND] in subject line to get through my SPAM filters) *********************
On 5/10/06, Les wrote: <Snip> I totally agree, i don't consider myself a roast master or anything close, and sure i screw up the occasional batch, but even my bad batches are awesome in comparison. Enjoy your roasting experience, don't worry about perfection, you will never achieve it, but great coffee you will, for me it's a holistic experience, i buy the greens, i drool over which to roast, = i roast (sometimes poorly), i brew and drink and i am glad! Woody "Good night, and Good Coffee"
On May 10, 2006, at 12:59 PM, "Woody DeCasere" wrote: <Snip> The #13. Had a cup of it tonight. I'm not one to tell what it tastes like. Plum, raisin, bright, I have no clue. I can tell the chocolate taste, but that's about it. If I had to choose a word, I'd say earthy for this one. I liked it. -- Walter R Basil www.basilweb.net
On May 10, 2006, at 8:52 PM, Reed Taylor wrote: <Snip> I under-roasted some Kona. My first batch of kona actually. I had just been scared by a batch of Kenya (turns out I don't like that one) and this Kona was making me worry a bit. I through the remainder of the beans back in the roaster for a few more minutes, and this was about a day later. Turned out pretty good. Much better than just throwing it away! My advice on some under-roasted coffee is to heat it up again. YMMV. -- Walter R Basil www.basilweb.net
Yeah I messed up my MM and my Sumatra, C/C+ and not good to my taste. However my Kenya AA, which was my first roast ever, I stopped between C+ an= d FC, and it is great! Just got through having a cup of it from my ibrik, wonderful. So that gave me some confidence that I just might be able to do this. :) On 5/10/06, Ed Needham wrote: <Snip> s <Snip> r <Snip>
On 5/11/06, James House wrote: <Snip> and <Snip> How is your ibrik brewing coming? I'd be interested in hearing how your process has evolved, and how you are "ibriking" now. Thanks, Brian <Snip> mes <Snip> l. <Snip> r <Snip> for <Snip>
I did the same thing with a batch of Yemen once - I freaked out and thought it was in second when it was just quiet first and ejected WAY too early. Pu= t it back in the roaster the next day to finish up and it was probably the best batch of Yemen I ever roasted! Jeff On 5/10/06, Walter R. Basil wrote: <Snip>
You can throw back on the roaster? I had no idea..... On 5/11/06, Jeffrey Bair wrote: <Snip> : <Snip>
I am skeptical about this but I can't even make it throught this tasting cu= p of Santa Adelaida. It is horrible. I might as well give it a try because i= t certainly can't get worse. Well, it could, but who cares since it is garbage as it stands. Don On 5/12/06, James House wrote: <Snip> oo <Snip>
Update: I threw the SA back in the roaster for a couple of minutes. Interesting. Seemed like it just picked up where I left off yesterday. After a couple o= f minutes I started hearing 2nd crack-like pops. I gave it a few more second= s and voila! Now it *looks* like FC. Time will tell. I'm serious though. That funky flavor I got from the City - roast was so pervasive that I had to brush my teeth again to get it out of my mouth. Yuck! Don
In fact, if I recall an earlier discussion on this topic some months ago, there is a commercial roaster somewhere out west that actually double roast= s several of his coffees before sale. I imagine it's a gimmick as much as a technique, but it worked for me. Only tried that once, though - not my preferred method : ) J. On 5/12/06, Don Cummings wrote: <Snip> of <Snip> nds <Snip>
Double roasts can work with some roasters. I had a batch of Yemen "spoiled= " when one of the heating elements of my 1st iRoast2 stopped heating at the 3:00 mark - very pale tan roast! While waiting for the replacement iRoast2 (thanks to Maria!) I decided to continue the roast with my FreshRoast - and got a wonderful, though not repeatable, batch of coffee! That might not work with the iRoast2 itself, since that roaster insists on controlling the first 3 minutes before responding to a program. With the FreshRoast I coul= d control the roast much better. Not sure why someone would do this as a standard practice, though. Larry On 5/12/06, Jeffrey Bair wrote: <Snip> sts <Snip> e it <Snip> o <Snip>