hi all can you suggest your top 6 favorites-not exotics but staples-all in the affordable but not cheapo nor expensive what you would consider the good old dependables for a newbie that wants to have success at roasting and is just getting their feet wet I am trying to remember those days myself-but it's 3 years ago now so far I have in mind costa rican brazilian indonesian (sumatran or java ) kenyan colombian either on list or off thanks java mama susan oppenheim toronto
The six staples in my stash are: Kenyan Ethiopian Yemen Costa Rican Nicaragua Columbian Darliene in cloudy Florida On 2/23/06, susan oppenheim wrote: <Snip>
beginning roasters? I've been roasting for about 3 years now and am still a newbie so here is my top 6 always in my stash Kenya AA Sumatra Paupa New Guinea Ethiopian Dry Processed Guatemala yes i love african and Indonisian Coffee's On 2/23/06, Darliene Stanhope wrote: <Snip> s <Snip> -- "Good night, and Good Coffee"
On 2/23/06, susan oppenheim wrote: <Snip> to <Snip> Java Brazil Ethiopia Tanzania Guatemala Costa Rica Yummm. Ann
--Apple-Mail-13--771173285 Content-Transfer-Encoding: 7bit Content-Type: text/plain; charset -ASCII; delsp=yes; format=flowed My affordable staples : Guatemalan Huehuetenango (regular and decaf) Rwanda Gatare AA Mexico Chiapas UDEPOM Harar Horse (FTO Organic is an acceptable substitute) Espresso Donkey Espresso Monkey Liquid Amber Greenline & Decaf Greenline (Metropolis' homeroaster green versions of their Red Line espressos) Costa Rica SHB Decaf Sumatra Lintong On Feb 23, 2006, at 7:22 PM, Woody DeCasere wrote: <Snip> Sandy www.sandyandina.com --Apple-Mail-13--771173285 Content-Transfer-Encoding: quoted-printable Content-Type: text/html; charset O-8859-1 My affordable staples = :Guatemalan Huehuetenango (regular and decaf)Rwanda = Gatare AAMexico Chiapas UDEPOMHarar Horse (FTO = Organic is an acceptable substitute) Espresso = DonkeyEspresso MonkeyLiquid = AmberGreenline & Decaf Greenline (Metropolis' homeroaster = green versions of their Red Line espressos)Costa Rica SHB = DecafSumatra Lintong On Feb 23, 2006, = at 7:22 PM, Woody DeCasere wrote:
Here's what Id rate as the top 6. 1. Anything NOT Starbucks. 2. Anything NOT Maxwell House 3. Anything NOT Folgers 4. Anything NOT Bean Street 5. Anything NOT Millstone 6. Anything NOT Gevalia after that, let your individual tastes and preferences preside. Aaron
A list: Mexico Brazil Harar Colombia Java That's only five. But take any of those too far and you've still got really nice coffee. I personally wouldn't put Kenya on the list for a beginner because it's easy to go a little too far with the roast and lose so much of what it has to offer. That may also be the case with some of Tom's fantastic Colombia and Brazil offerings but I've ruined a few Kenya roasts by going to far and totally flattening them. JeffO <Snip>
Hey Java Mama, Jeff makes a good point. I believe you're looking for suggested coffee greens to have for newbie home roasters. IMO you don't want anything extreme and do want coffees that work well in a wide range of roasts. Uganda, Timor, Panama first 3 that come to mind. Plus agree with a Sumatra and or Sulawesi and Rwanda. I disagree with Costa Ricans as a whole as they tend to have a narrow sweet spot. Horse too wild for most. Definitely not Yirg' or Kenya for beginning palates. Brazil often too bland as an SO as a rule and as mentioned can easily be over roasted. Maybe a Columbian, actually probably should have a Columbian since so many people are familiar with Juan. A good Mexican also well balanced coffee taking wide roast range. Maybe offer one "extreme" taste coffee at a time at most rotating them until you learn your customers and they learn too! Kona Konnaisseur miKe mcKoffee URL to Rosto mods, FrankenFormer, some recipes etc:http://mdmint.home.comcast.net/coffee/Rosto_mod.htmUltimately the quest for Koffee Nirvana is a solitary path. To know I must first not know. And in knowing know I know not. Each Personal enlightenment found exploring the many divergent foot steps of Those who have gone before.http://www.mdm.livingfreeandclear.com<Snip>
I agree with you as far as palate and Harar goes. I was just thinking about the roasting aspect. It seems to always come out well. But it is probably a bean that people either love or hate. I think you could say the same for Sumatra, especially if roasted on the lighter side. My wife says it tastes like dirt. :) I would stick with Brazil, as most beginning roasters probably aren't doing espresso. Brazil is becoming my favorite origin for drip, especially after having the Cerrado CoE #2. JeffO mIke mcKoffee wrote: <Snip> <Snip>
ok, just for the fun of it, I'll add my favs: 1. Yemen Mokha, the best fruit flavors, very, very unusual and bursting with flavor 2. Kenya, wine, fruit and earth 3. India Monsoon earthy, earthy, earthy 4. Papua New Guinea what Indonesian coffees are all about 5. Guatemala Antiqua or Huehuetenango, coffee lovers' coffee 6. Jamaica Blue Mountain, when you can get it fresh. Sweet and smooth, not really worth the sky high prices, but fun as a treat once a year. That takes you around the world, almost... There isn't one of these that I'd take all the way to the second crack. I love the varietal flavor of each and want to preserve it at all cost. Jeff
Colombia Popayan Brazil Fazenda Uganda Bugisu Mexico Chiapas Sulawesi Toraja Honduras Fabio Caballero OK, well there are some of mine... Brett On 2/23/06, susan oppenheim wrote: <Snip> to <Snip> ribes) go tohttp://sweetmarias.com/maillistinfo.html#personalsettings<Snip> -- Regards, Brett Mason HomeRoast __]_ _(( )_ Please don't spill the coffee!
Colombia PNG Kenya Brazil (Daterra) Harrar Guatemala (Huehuetenango) for iced in the summer ;-) It's worth having a "stock" bean you can roast in your sleep -- something you'd be willing to serve to anybody, anytime, anywhere, and know they'd enjoy it. It's also handy if it's a bean and you use a roast that doesn't absolutely need a rest to be good -- something that's good the next morning and a week later too. I'm currently using a Colombian as my staple -- one with a great cherry aromatic in the cup. Everyone loves it. The Daterra Sweet Yellow I'm almost out of of, though, got absolute raves from everyone, and if it were available consistently I'd make it a staple. PNG would be my third choice for a staple. Since I've only been roasting for a year, there are a LOT of origins I need to explore yet, though. I'm quite convinced I haven't tasted the most awesome exemplars of each, yet. On the other hand, you can't count on alway= s having the most awesome of any given bean, so it's worth coming to terms with merely excellent coffee, not just the occasional 10 pounds of breathtaking stuff you come by. ;-)
On |Feb 23, at 8:24 PM|Feb 23, Jeff Oien wrote: <Snip> Okay, I'll step in: 1. Always constant, Papua New Guinea. It's the most consistently smooth, flavorful, mild, "coffee-est" coffee. 2. If I could buy another 60 pounds of the Indian Pearl Mountain MNEB Nuggets from last year, I would. 3. Ethiopian Harrar Horse. Mmm, blueberries. 4. Ethiopian Ghimbi in a good (blackberry) year. 5. Ugandan Bugisu on the top of its (chocolate-bomb) game. 6. Panama Boquete. Clean, sweet, sometimes with plum- or cherry-like notes. Scot "now, that Brazilian Fazenda Ipanema Dulce...yum!" Murphy --- "Necessity is the plea for every infringement of human freedom: it is the argument of tyrants; it is the creed of slaves." --William Pitt
You gotta go for the gusto. If you are a homeroaster why not figure out what this is all about. None of these are difficult to roast well, - - some have a learning curve to roast great (even if you've been at it for years). When you even get close, it is -----" Oh My !", if not it is still really good coffee. And, with me at least, an occasional accident gets me to a great roast and keeps me learning. Harrar Horse, Yirgacheffe, Bugisu, Monsooned Malabar (blend in 10 or 15% with anything).....at first, any two Brazils that tom sells. Mike (just plain, waiting for ....)