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Topic: That Elusive Smoky Flavor (8 msgs / 132 lines)
1) From: Randy
Back when I was still buying drip coffee at $tarbuxs (horrors), every =
and then I would actually get a great cup that really tasted good to me.
The best way that I could describe it would be "earthy and smoky."  I =
never link with certainty it with any one bean, although often times it
would be a Sumatra.  I have been roasting with my RK for a couple of =
now and have not yet been able to achieve that same smoke flavor.  I =
let a batch go well into the second crack, almost to a French roast, but
still, it did not have that smoky flavor I have been trying to =
duplicate.  I
have tried a Sumatra, Kenyan, Ethiopian and a Yemen, usually right at or
somewhat into the second crack.  If anyone has any idea what an "earthy =
smoky" flavor is (for lack of a better term) and has any suggestions for
beans or profiles, it would be welcome.
Randy (RK Newbie)

2) From: Woody DeCasere
i like that flavor also, with the cuban coffee iam trying to replicate i
notice it has a real smokey flavor, I'm guessing that the blend is all
central/south american coffee's roasted to geez almost italian roast, very
dark, the sample i got from a local roaster was really dark and really
smokey, i am working on trying to recreate the blend for myself.
On 3/10/06, Randy  wrote:
"Good night, and Good Coffee"

3) From: Tara Kollas
Randy - you might try the aged Sumatran that Tom is offering.  I wasn't a
huge fan - but it was very woody and smoky IMO.
On 3/10/06, Woody DeCasere  wrote:

4) From: Demian Ebert
I second what Tara said. Try Tom's Aged Sumatra. It can be a bit odd too,
but there's a definite smokey touch to the flavors. The smoke reminded me o=
a lightly peated single malt. Not over the top in your face peat, but still
very obvious.
On 3/10/06, Tara Kollas  wrote:

5) From: John Crippen
Let us know what you think of the Aged Sumatran (if you go that route).  I'=
with you though, there must be some way to create that flavor without going
outside of the region.  I've been trying for a year and a half to roast
different Latin American beans to different levels to get that smoky body.
I've gotten close, but not in a repeatable form.  I went all-organic a whil=
back, but I'll see if I have any even-further-aged sumatran from the early
days and give it a whirl too.
I suspect sometimes that the smoky flavor from LA coffee comes from some
non-coffee stuff being either roasted and/or ground with the coffee.  But I
may just be grasping for straws there.
On 3/10/06, Demian Ebert  wrote:

6) From: Woody DeCasere
I was thinking along those lines John with the LA coffees, have you roasted
and Bourbon beans in the mix, i have some Bourbon varietals on the way, i
hear they are different from other varietals flavor wise ,so i am looking
forward to experimenting with that.
On 3/10/06, John Crippen  wrote:
"Good night, and Good Coffee"

7) From: Elaine
Sounds like a Sumatra. Generally, coffeehouses blend
Gayoland Mountain and a Mandolin together or sometimes
(okay, rarely) add a touch of Aged Sumatra or Old
Clipper Ship Java to get that smoky, earthy flavor.
Sweet Maria's has great Sumatra offerings in stock,
including an aged Sumatra.
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8) From: Ken Mary
Guatemala Coban and Fraijanes coffees have a smokiness, the Fraijanes
especially IMO. They are among my favorites, but unfortunately not on Tom's
list at the present. I believe a FC+ roast brings out the best smoky and
spicy flavors in these beans.

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