HomeRoast Digest


Topic: Sumatra Aged Mandheling ('03 Crop) (12 msgs / 304 lines)
1) From: Michael Dhabolt
I have commented on this exceptional bean before.  I'm really glad
that it hasn't developed the popularity that would keep me from
re-ordering.  I just ordered another 5 lb (the per order limit).
For those that are into Funk in their Espresso blends, this is 'not to
be missed'.  I've tried it in all of my blends - effectively matching
the amount of Monsooned Malabar with whatever other beans I'm using. 
It seems to bring a 'high toned' complexity to the fundamental funk of
the MM.  I probably should keep my mouth shut about this so that it'll
be there for me the next time I order, but this is too good to keep to
myself.
On another note, has anyone tried the Brazil Organic Camocim - Yellow
Icatu ?  I added a couple pounds to fill out my 12 pound 'hold for
Harvey' order.
Mike (just plain)

2) From: Sandy Andina
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I never get the chance to try it in espresso, as my husband prefers  
it for his drip and uses it up as fast as I can roast it--okay for  
brewed coffee but before it can outgas sufficiently for decent crema.
On May 10, 2006, at 1:56 PM, Michael Dhabolt wrote:
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Sandy
www.sandyandina.com
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I never get the chance to try it =
in espresso, as my husband prefers it for his drip and uses it up as =
fast as I can roast it--okay for brewed coffee but before it can outgas =
sufficiently for decent crema.
On May 10, 2006, at 1:56 PM, =
Michael Dhabolt wrote:
I have commented on this exceptional bean = before.  I'm really = gladthat it hasn't developed the = popularity that would keep me from  I just = ordered another 5 lb (the per order limit). For those = that are into Funk in their Espresso blends, this is 'not tobe missed'.  = I've tried it in all of my blends - effectively = matchingthe amount of Monsooned Malabar = with whatever other beans I'm using. It seems to bring a 'high toned' = complexity to the fundamental funk ofthe = MM.  I probably should = keep my mouth shut about this so that it'llbe = there for me the next time I order, but this is too good to keep = tomyself. = --Apple-Mail-7--669882708--

3) From: Woody DeCasere
    On another note, has anyone tried the Brazil Organic Camocim - Yellow
<Snip>
Yes i got 2 lbs a few weeks ago, and really like it, my wife says it is ver=
y
chocolatey in the cup
you will like it.
--
"Good night, and Good Coffee"

4) From: Les
STASH DISCIPLINE  STASH DISCIPLINE  STASH DISCIPLINE!!!!!!   Keep the
good reports coming so I can enjoy it vicariously!
Les
On 5/10/06, Woody DeCasere  wrote:
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ery
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5) From: Michael Dhabolt
Les,
<Snip>
I just last week passed my stash reduction interim goal to less than
50% of my overly exuberant acquisitions.  As usual I learned as much
from roasting these 'leftovers' as I did from the favorites - and
modified my list of favorites several times in the process.
As a present to myself for reaching this goal - Harvey is on his way
with 5# each of the aged Sumatra and the Matadakad Estate Peaberry
with a 2# bag of the Brazil Yellow Icatu.  I think I deserve this
reward.  My next goal is to be able to maintain a gross poundage in
the neighborhood of 25% of my previous addict level stash ;^)
And the next meeting will be - - - ?
My name is Mike (just plain) - - - and I am a................

6) From: Scott Miller
OK; sounds like I need some aged Mandheling. I've had no luck doing a 
pre roast blend either. About the best I've been able to do is combine 
dry process beans to the ratio I want and roast those, then do the same 
with wet process beans and finally making the blend, post roast of the 
those 2 roasts. More fun, interesting stuff to fiddle with!
cheers,
ScoTTT
Michael Dhabolt wrote:
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7) From: Les
I went hog wild again with all the new "old cultivators" Tom has had
of late.  I am a sucker for an all Typica or Bourbon coffee.  I just
couldn't resist!  So the stash has swelled too much!  I am not
complaining but I am realizing there really is a problem when you have
too much of a good thing!  I am a bit more discriminating and I sure
am glad Tom has that delete button on his order form!  This A.M. I am
drinking a blend sent from a Tamper customer that came from a roaster
in the Bay area.  It is a blend of Harrar Horse and Mexican coffee.  I
must say it is the best commercial roast I have ever drunk.  The most
amazing thing about it is it was roasted city to city plus!  A
commercial roaster that cares about varietal flavor - amazing!  So, my
new restriction for stash reduction is I will only order CoE or coffee
that cups over 90.  I will also limit myself to 2 pounds.  My stash is
so out of control that I have coffee I ordered 8 months ago that I
have not tried yet!
Les
On 5/10/06, Michael Dhabolt  wrote:
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ribes) go tohttp://sweetmarias.com/maillistinfo.html#personalsettings<Snip>

8) From: Mark J Bergh
We need to start our own "Stash Sharing" Co-Op.
You know, a "Share the Love" type thing!!! 
MJB

9) From: raymanowen
A Non- Problem, Sandy- as a certain Chicagoan might have put it, "Roast
Early and Roast Often!"
Cheers -RayO, aka Opa!
His and Her roasted coffee beans.

10) From: Scott Miller
Les,
What bourbon varietals from SM have that are currently available have 
you tried. I tend to focus so much on the processing method that I leave 
out varietal as something to look at when considering beans.
cheers,
ScoTTT
Les wrote:
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11) From: Les
Scott,
The El Salvador Santa Adelaida and the Brazil CoE Nazareth Dias
Dereira are both outstanding Bourbon coffees.  I had a hard time
believing the CoE Nazareth was from Brazil!   The Columbia San Jose de
Isnos is an outstanding Typica.  You missed out on the Guatemala Aqua
Tibia.  That went fast!  I am glad I screwed up my order and got two 2
pounders instead of the one that I thought I had ordered.  I always
check the bean type when I order.  I just like the Typica and Bourbon
coffees from Central and South America better than the new high yeild
beans.
Les
On 5/11/06, Scott Miller  wrote:
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ribes) go tohttp://sweetmarias.com/maillistinfo.html#personalsettings<Snip>

12) From: Don Cummings
It's funny that you should mention the Santa Adelaida.  I just sat down wit=
h
my first press pot of the day to read e-mail and this the first one I
opened.  I am doing my first tasting of the Santa Adelaida (at 24 hours
rest.)
Only problem is that I apparently mistook the last straggling 1st cracks
during the roast as the 1st cracks of second.  Very grassy and tea-like wit=
h
funky floral aromatics in both the dry and wet that I can't quite
identify. The funky flavor is familiar to me but I can't put a finger on it=
.
You know when you eat that popcorn flavored Jelly Belly.  You know you know
the flavor but you have a tough time identifying it because it is out of
place. That is what is going on here.
I might have to scrap this batch.  I'll wait until 72 hours to make that
decision but if it doesn't improve life is too short to drink bad coffee.
Cheers
Don
On 5/12/06, Les  wrote:
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