Since I am off artificial sweeteners (though I may try Stevia in some form) and don't want to load up on sugar either, what are your thoughts on what coffees are "sweetest" in the cup? I realize that perceived "bitterness" can come from a variety of sources other than just the bean varietal, but, assuming it is properly roasted, rested and brewed, what vairetals - or blends - would listers think would least need sugar...or, need the least sugar? Gene Smith who, unfortunately, still likes his coffee sweet, in Houston
Gene Smith wrote: <Snip> Sumatra Lintong and almost any Brazil are those that come to mind. JeffO
At 12:01 PM 2/6/2006, you wrote: <Snip> I like CRLM with a bit of cream. A mild full flavored coffee without any bitterness. But I would not call it sweet. I trained myself long ago "just because" to omit sugar in my coffee. And now I find that I much prefer it unsweetened. Paul Paul Goelz Rochester Hills, MI USA paul at pgoelz dot com www.pgoelz.com
but, exactly 'what' makes said coffee sweet? Are there possibly some small amounts of sugars in the bean that are adding that 'sweetness' to the overall flavor, or is it something else entirely that is making it 'sweet'. if it's something that is not sugar, then maybe we need to start studying the coffee bean closer for a true 'non sugar based' sweetener. Kona has a nice sweet flavor, and most of the brazillians I have found. But the 'sweetness' is different between the two. Just like chocolate is sweet, and so are strawberries, but it's a different type of sweet one is tasting..if that makes sense. aaron
The Costa Rican "Miel" at Sweet Maria's has a wonderful sweet flavor = when roasted darker. Another one of my favorites is an odd roast of = Yirgacheffe. This was an accidental discovery that I've since incorporated into the = mix. Approximately ¾ of the way to first crack stop the rotation until a = few significant cracks occur - then proceed with the standard roast. A few = of the beans do indeed get rather dark, but the roast as a whole turns = sweeter, which for my tastes adds a delightful flavor component to Yirgacheffe.
I forgot to mention Mexico as another origin. JeffO
On 2/6/06, Gene Smith wrote: <Snip> m) <Snip> , <Snip> I think most of the decafs are sweet. It may have something to do with the process to decaffeinate them. I drink them daily and notice this sweetness all the time. I'm frequently known to say, "Yummm!" while I dink these at work. Now I have 2 non-coffee drinkers sharing my coffee on a daily basis. I keep a Vacuvin container full of grounds in my desk drawer. I show them how to use the Swiss Gold one cup filter once. Then they have to get their own as I'm a nurse not a waitress! I also think the Brazil YB was very sweet. I'm, sadly, down to 9 lbs. Ann
Gene, If sweetness is your objective, then the degree of roast is probably more important than the varietal. Although it varies a bit, most coffees are at their peak sweetness at a fairly light roast--City to City+. Having said that, the bean varietal definitely makes a difference. If your standard is "white sugar" sweetness, then I would say the sweetest coffee I ever had was last year's Bolivia Organic Cenaproc. Roasted to a city+, I found that it had a distinct "sugar" sweetness that stood apart from the mild fruit flavors in the cup. It looks like Tom is offering a new Bolivian this month--it appears to cup differently than last year's Cenaproc, but it might be worth a try. I have also found that most Columbian coffees--when roasted lightly--tend to be very sweet. I've noticed a couple of votes here for Brazilian and Sumatran coffees. Although these coffees can definitely be sweet, the fact that they are usually dry or semi-dry processed will make them less "cleanly sweet" than some of the wet processed coffees of Central and South America. That's not a bad thing, but you might want to keep in mind that a sweet Sumatran is going to be a lot different than a sweet Columbian. Gene Smith wrote: Since I am off artificial sweeteners (though I may try Stevia in some form) and don't want to load up on sugar either, what are your thoughts on what coffees are "sweetest" in the cup? I realize that perceived "bitterness" can come from a variety of sources other than just the bean varietal, but, assuming it is properly roasted, rested and brewed, what vairetals - or blends - would listers think would least need sugar...or, need the least sugar? Gene Smith who, unfortunately, still likes his coffee sweet, in Houston--------------------------------- Yahoo! Mail - Helps protect you from nasty viruses.
Ann - Just a couple days ago I realized I'd have to start buying decaf on behalf of others (you know you've turned a corner when you're willing to turn THAT corner when you don't even drink the stuff yourself ;-) Any suggestions? Wisdom for a "regular" drinker? The picks are more rare, s= o I suppose when you find something good you really have a sense for why you like it.
On 2/6/06, Brent Peterson wrote: <Snip> at <Snip> n <Snip> ot <Snip> I have a Guat. "Nimaya" coffee that is decidedly sweet when roasted City to City Plus. In addition, there is little floral kick in it too. The roasted beans almost smell like a bunch of flowers in the bag. Safe Journeys and Sweet Music Justin Marquez (Snyder, TX)http://www.justinandlinda.com
You've got to counterbalance this with the fact that lightly roasted coffee= s are also "brighter" -- more acidic. I once had an extremely lightly roaste= d Kenyan coffee (at a commercial coffee house/roaster) that was so acidic tha= t if you added milk, it curdled. Roasting the beans darker breaks down the acids. It also breaks down the sugars. I suspect that which flavor goes away faster depends on the individual bean. None of which discussion is helpful in determining which beans are sweeter. Decaf will taste sweeter because caffeine is bitter. When the caffeine is removed, the coffee tastes sweeter. On 2/6/06, Brent Peterson wrote: <Snip> es <Snip> -- =Spencer in Ann Arbor My Unitarian Jihad http://tinyurl.com/6valr)Name is: Sibling Dagger of Mild Reason What are you?http://homepage.mac.com/whump/ujname.html
On 2/6/06, Scott Marquardt wrote: <Snip> f <Snip> AT <Snip> so <Snip> u <Snip> Tanzanian Peaberry, Guatemala Huehuetenango, and Ethiopian Sidamo are probably my favorite decafs. I blend the Tanzanian PB and Gauat 50/50 and then add a pinch of Donkey Blend decaf roasted to Vienna. Wonderful! I just roasted (actually my husband, the labor-saving device roasted) some Sulawesi decaf. Haven't tasted that yet. Also roasted some Costa Rica decaf to go along with it. Will taste each seperately and then 50/50 and see what I get. I also think you get a sweeter cup if you stay away from 2nd crack. For the last couple of weeks, I've tried roasting to the verge or a few snaps into 2nd crack and I haven't really been liking it. It's good if I'm going to add cream, but I prefer my black coffee roasted to City or City+. I had tried Sandy's darker roasts and have been getting pressure from my in-laws about roasting darker. Funny thing though, they want darker coffee, but use only 5 scoops of coffee for the KMB. I use 7+ scoops. So I think they are confusing dark with strong. I think dark brings bitter where more coffee brings stronger coffee without being bitter. I'm going back to lighter roasts! Ann