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Topic: Pico de Tucon (2 msgs / 73 lines)
1) From: Jeremy DeFranco
OK, sorry for the late reply- I've been very busy. Pico de Tucon is
enigmatic to me. Just when I start to wander why this was chosen as cup of
excellence, when frankly, nearly all of SMs coffees blow me away in some
flavor aspect, I start to notice more and more nuances in the cup. To be
honest, I think one must be a skilled cupper to fully appreciate this
coffee; something I certainly am not. On my latest brews I have noticed som=
e
graham cracker notes, before that muted sweet berry notes. This coffee is
very delicate. I'll take the advice to French Press it next time I roast it=
.
By the way, I roasted to city. I think I will try roasting half to city, an=
d
half to full city next time, though. I'm interested to see what a little
more body will add to the cup, I wander if it will pull out some of those
nuances by offering them in a richer fashion. I still think I will need to
keep that other half at city though to ensure I don't lose any of those rea=
l
delicate notes. I'm interested to see if I can't uncover some more flavors
next time around. I do agree that it is hard to classify this coffee as
"better" than others. I am the type to find what is unique and truly awesom=
e
about each individual coffee, and then concentrate on that and enjoy that
for the next few days. It's really amazing how I've never been let down yet
when it has come to differentiating individual coffees. It really is amazin=
g
how coffee can come in near infinite flavor profiles- I wander how I ever
once thought good coffee "should taste this way or that". I never knew
coffee was really supposed to taste extremely different, depending upon
where it is from. It is amazing that coffee from two farms within two miles
from each other can taste different! I still can't get over how there reall=
y
is NO limit to what the next cup of origin might taste like- one would thin=
k
there would only be a limited amount of flavors for a single species of
plant (Arabica). I'll take the advice on paying more attention to varieties
as well. That will be another interesting road to take- to try and uncover
nuances between varieties. I won't even go into the number of possibilites
of flavors roasting can create- there simply isn't enough time and money fo=
r
me to try to examine every coffee under 5-10 different roast profiles or
roast blends (But I would like to!) Later.  Jeremy

2) From: Les
Man are you hooked!   Welcome to the obsession!  Now on your next
order you need to get some India Monsooned Malabar "Elephant" This
funky coffee will take you to the other extreme!
Les
On 4/26/06, Jeremy DeFranco  wrote:
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