HomeRoast Digest


Topic: That Elusive Smoky Flavor (8 msgs / 132 lines)
1) From: Randy
Back when I was still buying drip coffee at $tarbuxs (horrors), every =
now
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 =
could
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 =
months
now and have not yet been able to achieve that same smoke flavor.  I =
even
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 =
and
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:
<Snip>
--
"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.
Tara
On 3/10/06, Woody DeCasere  wrote:
<Snip>
y
<Snip>
.
<Snip>
t
<Snip>
r
<Snip>
r
<Snip>

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=
f
a lightly peated single malt. Not over the top in your face peat, but still
very obvious.
Demian
On 3/10/06, Tara Kollas  wrote:
<Snip>

5) From: John Crippen
Randy,
Let us know what you think of the Aged Sumatran (if you go that route).  I'=
m
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=
e
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.
Saludos,
John
On 3/10/06, Demian Ebert  wrote:
<Snip>
 of
<Snip>
ll
<Snip>

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:
<Snip>
y
<Snip>
ic
<Snip>
the
<Snip>
 I
<Snip>
nded
<Snip>
 but
<Snip>
--
"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.
Do You Yahoo!?
Tired of spam?  Yahoo! Mail has the best spam protection around http://mail.yahoo.com

8) From: Ken Mary
<Snip>
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.
--


HomeRoast Digest