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Topic: Nice surprises! (4 msgs / 142 lines)
1) From: Scot Murphy
Two nice surprises two days in a row! Sunday I took with me a blend  
of 50/50 Harar FTO Oromia and Yemen Mocha Sana'ani, roasted to about  
full city and rested three days. Wow, what a great flavor! I'm sure  
Tom could give a lot of adjectives for it, but to me, it tasted  
wonderfully of fresh pecan. I thought I caught bits of apricot and  
apple in the flavor, a tiny little bit of tartness, but definitely a  
dryish, almost hickory-like flavor. (Not hickory SMOKE!) And it was  
the last of that batch! WAAAHHHH!!
Today I am sitting with some of the Ethiopian Ghimbi, which in the  
past has had varying strengths of blackberry flavor. This roast I  
took a little bit into second crack, maybe about fifteen seconds  
(just past "sporadic" and into "fairly regular"), and rested four  
days. (Roasted the same time as the blend above.) It roasted  
unevenly, but that's always been my experience with Ghimbi. To my  
surprise, it has a sweet, light strawberry-ness to it! And I do mean  
sweet--it's like I added a little sugar to the cup, just like the  
Brazilian F. I. Dulce. Wow, do I hope I am able to hit this sweet  
spot again!
Scot "why, oh why, is memory the only thing we can record flavors  
with?" Murphy
-------------
"The ultimate rulers of our democracy are not a President and  
senators and congressmen and government officials, but the voters of  
this country."
                 --FDR

2) From: Scott Marquardt
"fresh pecan....apricot...apple...tiny little bit of
tartness...dryish, almost hickory-like flavor....blackberry....sweet,
light strawberry-ness...."
__
Charlie Brown, Lucy and Linus are looking up at the clouds.
Lucy says, "If you really have imagination, you can see things in the
clouds. What do you see, Linus?"
Linus replies, "Well, over here I see a map of British Honduras  And
there's a portrait of Thomas Eakins, the famous sculptor and painter 
And over there is the 'Stoning of Stephen.' I can see the Apostle Paul
standing to the side."
Lucy then says, "That's very good, Linus. And what do you see, Charlie Brow=
n?"
Charlie says, "Well, I was GOING to say 'I see a ducky and a horsey,'
but I changed my mind."
__
You folks with sensitive palates. We Charlie Browns are left to humbly
mutter "Good grief."
;-)

3) From: Heat + Beans --all the rest is commentary
Scott Marquardt:
LOL.  My problem is that I'm so suggestible that I can find nearly anything
anyone tells me is there.  So S. Murphy's post leaves my cupping
sensibilities swimming.  (Yesterday, I tasted freshly roasted hazelnuts in
moka kadir.  But I was also eating some freshly roasted hazelnuts at the
time. - - -:o)  On the other hand, I keep an SCAA flavor wheel posted over
my roasting location.  There is indeed a close association between flavor
language and detecting flavor nuances that might otherwise be missed. My
goal (informal as it is) is to learn flavors according to that "standard"
and try to avoid interference of most others' language/taste----even though
it might be very accurate or worthwhile.  Personally, on this list I find
the horsey/ducky reviews (really testimonials) more helpful than the "Linus=
"
reviews.  When I really want suggestions I can trust, I'll turn to Tom and
to a very few other online reviewers whose tastes are reliably close to my
own and to the "standards" on which we mostly agree.  This is not to diss S=
.
Murphy's enthusiasm or "accuracy"----I read and enjoyed his post.  I just
received some Harar and Yemen and hadn't thought to blend them.  Maybe with
25% Brasil Cerrado? ---also new.
--
Martin
Heat + Beans
    all the rest is commentary

4) From: Scot Murphy
On |Mar 14, at 1:26 PM|Mar 14, Heat + Beans --all the rest is  
commentary wrote:
<Snip>
Interesting! Now, I don't have anywhere near the cupping abilities of  
our illustrious host, Mr. Owen. He tastes subtleties in beans that I  
can only dream of. But I do get certain flavors if I taste, re-taste,  
savor, and think for a while, and when I was drinking that blend of  
mine, the nuttiness and very, very faint fruitiness really came to  
mind. Funny thing is, remember how I said that Ghimbi has a  
strawberry-ness on its fourth day of rest? Today, it's gone! The  
sweetness of it remains, but the fruitiness is more generic and far  
less pronounced. The things to remember about the beans, and Tom's  
descriptions, are that we all savor a little differently; that  
different flavors develop at different levels of roast; and that as  
the coffee rests, its flavor profile can shift subtly (and sometimes  
remarkably).
That's why I wait for three or four days to drink Yemens. They seem  
too wild, too harsh if they haven't rested, and really, I can't  
distinguish all the subtleties of flavor right away. It seems like  
ten musicians playing five songs in different keys--there's just too  
much there for me to distinguish and it ends up a taste cacophany!  
But after the flavors settle and smooth, some flavors stand out and  
some recede and they become more drinkable. I wish I had Tom's  
palate, but I am pretty happy that I can distinguish what I can.
Scot "cucumbery, a little dill, with some chocolate and a soupcon of  
cod" Murphy
--------
"Where the mind is without fear and the head is held high
  Where knowledge is free
  Where the world has not been broken up into fragments
  By narrow domestic walls
  Where words come out from the depth of truth
  Where tireless striving stretches its arms towards perfection
  Where the clear stream of reason has not lost its way
  Into the dreary desert sand of dead habit
  Where the mind is led forward by thee
  Into ever-widening thought and action
  Into that heaven of freedom, my Father, let my country awake."
                 --Rabindranath Tagore


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