HomeRoast Digest


Topic: Ideal beans for Poppery II newbie? (7 msgs / 187 lines)
1) From: Luke Seubert
Good day all,
Well, I am finally getting ready to order some green coffee beans and 
begin experiments in home coffee roasting. I have my Poppery II, my Ken 
Davids books, and my Aeropress and Zass all pretty much ready to go.
Based upon my taste testing of roasted beans, I like the Afro-Arabian 
coffees. However, I have read that beans from these regions can be a bit 
difficult for coffee roasting newbies. Is this true?
If so, what other varieties from the Sweet Maria's inventory would you 
recommend that are easy to roast, with something akin to the unique 
flavors found in the African coffees?
Many thanks,
Luke Seubert

2) From: Gerald and Beth Newsom
Welcome to world of home coffee roasting, Luke!
Recently, a number of experienced roasters on this list shared their top six
choices for beans that were easy for newbies to roast and get good results
because they tasted good for a wide range of roast levels.
I compiled a list of those beans for myself and will share them with you
now.  Looking the list over quickly before sending I don't see any that are
Arabian (unless Timor is an Arabian bean.  Haven't figured out what that one
is yet.)  I can tell you that I have tried #1, 9 and 11 and thought all
three were excellent.  Good luck with your choices!
1.  Papua New Guinea--Kimel Plantation
2.  Ethiopian Ghimbi
3.  Ugandan Bugisu
4.  Panama Boquete
5.  Columbia Popayan
6.  Brazil Fazenda
7.  Mexico Chiapas
8.  Sulawesi Toraja
9.  Honduras Fabio Caballero
10. Timor
11. Sumatra Iskandar Triple-Pick
Gerald

3) From: Luke Seubert
Many thanks for that list. It is very helpful.
Oh, and Timor would be near or part of Indonesia, depending on which 
part of the island one is talking about. This will help clear it up. 
Wikipedia is our friend :-)http://en.wikipedia.org/wiki/TimorYou are right though, no Arabian beans on that list. There are a couple 
of African coffees, so I'll have to try those.
Cheers,
Luke
Gerald and Beth Newsom wrote:
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4) From: Tom Bellhouse
Luke, go ahead and try what you really want.  Near as I can tell, there
is no substituting one coffee for another anyway -- too many variables,
especially at our production volume.  I have started roasting 1/4 to 1/2
lb per batch, and I can get four different "coffees" out of the same
bag.  That's part of the fun.
I have had good luck with the Kenya peaberry that I got from SM.  First
roast was too light but still very good, second was perfect about 30
seconds into second crack, about Full City I think.  The darker roast
brought out a lot of deeper flavors without obliterating the subtle
stuff.  Nothing tricky about it.
Tom in GA

5) From: Woody DeCasere
Luke try the sampler from Tome you get 8 1/2 pound bags from different
regions, i have been roasting for about 3 years, just got the iRoast 2 with
the sampler some good coffees i never tried before, it's fun to stretch you=
r
tastebuds.
definately try the Ethiopian Ghambi dry process, the Sumatra Tim TIm
Longbery and the Kenya AA
On 3/8/06, Tom Bellhouse  wrote:
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--
"Good night, and Good Coffee"

6) From: Aaron
Well the main problem you are going to have is...
As you start roasting, you are going to find that .. hey WOW,  pretty 
much ALL of these coffee's are good, and you inevidibly are going to end 
up pretty much wanting to sample everything tom has,  a pound here,  two 
there....ooh wow, this one is great, I better get 5 pounds of it, I like 
it a LOT.......  Then there's the additional problem of all the 'new 
stuff' he is constantly putting up.  Ooohh  a NEW ONE!!  I gotta try 
that....
Trust me, we honestly didn't plan on having 100 plus pound stashes 
here... it just kind of happened over time...
You are going to find that some regions have a certain appeal to your 
taste buds, but do not get locked into that one 'area' so much that you 
don't give the rest of the world a try.  You will be missing out on some 
great coffee's if you do.
Aaron

7) From: Michael Wascher
Right on Tom.
I have a Poppery 2 also. Luke, what's really great about it is the small
batch sizes. It's the perfect vehicle for experimentation. I usually roast =
3
or 4 batches of 90 to 120 grams each letting me follow 4 different beans as
the flavor develops through the week.
Order one of the samplers that Tom offers, then fill out the 12 lbs with a
couple of favorites, and you're set for a "Hold for Harvey" care package.
The samplers have always provided a great range of different coffees. Tom
will treat you right, give you a world tour of coffee flavors. There are
some that I like better than others. And there have been some surprises,
coffees that I wouldn't have selected on my own even after reading Tom's
description.
But, if you wanted just a couple of coffees: the Sumatras seem to work well
over a wide range of roasts so they're an easy roast (maybe stear clear of
the Aged Sumatra, it's a bit unusual); the Ethiopian FTO Harar -- Oromia
coop has provided some excellent roasts for me; and a Yemen Mokha has
provided some very good roasts though I'm still trying to recreate a great
roast that had the texture of velvet.
Enjoy the variety!
--MikeW
On 3/8/06, Tom Bellhouse  wrote:
<Snip>
--
"Life is just one damned thing after another."
  - Elbert Hubbard


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