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Topic: Ideal origin for dark roasts? (11 msgs / 372 lines)
1) From: DeCambre.Peter
I will be out of the office starting  11/26/2002 and will not return
until 12/02/2002.
I will respond to your message when I return.
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2) From: Scott Marquardt
What's the nomination? This farmer's market is going to drive me nuts. Last
week I polled folks, and a lot of people like darker roasts. Surprise,
surprise.  :-\
Let's say I want to do a Vienna. Not quite into charbucks territory. There's
no way I'm going to blow my best origins on that, 'cause I generally don't
buy with a view to getting serious roast flavors. I'm really in unfamiliar
territory here, so if anyone has any advice on "you can't go wrong with this
one" -- let me know!
-- 
Scott

3) From: Sandy Andina
Puro Scuro or Moka Kadir. Sumatra Mandheling does ok as a SO roasted  
to Vienna.
On Jun 10, 2006, at 10:59 PM, Scott Marquardt wrote:
<Snip>
Sandy
www.sandyandina.com

4) From: J.W.Bullfrog
Sandy Andina wrote:
<Snip>
Shame on you!! Tom does have a dark roast blend. But the correct answer 
is what ever is cheap and uninspired.
<Snip>
-- 
There is a theory which states that if ever anyone discovers 
exactly what the Universe is for and why it is here, it will 
instantly disappear and be replaced by something even more 
bizarre and inexplicable.
There is another theory which states that this has already happened.

5) From: Sandy Andina
Isn't Puro Scuro the blend Tom created for dark roasting? (that's why  
I've bought it).
On Jun 10, 2006, at 11:33 PM, J.W.Bullfrog wrote:
<Snip>
Sandy
www.sandyandina.com

6) From: miKe mcKoffee
While there's nothing I roast as dark as Vienna there are purportedly some
high elevation greens that'll still exhibit some character darker roasted.
So I disagree with going with cheap and uninspired unless that is what you
want your Farmer's Market reputation to be... (though I do understand
Froggy's sentiment;-)
Kona Konnaisseur miKe mcKoffee
URL to Rosto mods, FrankenFormer, some recipes etc:http://mdmint.home.comcast.net/coffee/Rosto_mod.htmUltimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.
<Snip>

7) From: Thbull
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I thought I read somewhere that Tom was considering nixing the French  =
Roast Blend. I've been happy with the Puro Scuro blend that Toom  
offers. I too would like to try some of the other blends, but that  
has to wait for a while.
In regards to people wanting 'dark roast', it seems that people  
equate DARK roast with better FLAVOR.  when I roast for people, I  
usually do not mention roast levels. I try to discuss the flavors and  =
taste characteristics. Several of the ladies at work, who love  
$bucks, are VERY happy with the roasts I have provided them with.  
Most of these have been City+ to FC+ roasts. It is fun to help them  
realize that FLAVOR comes from good beans, roasted right, even if  
they are a 'light roast' coffee.
Peace,
Thbull
On Jun 11, 2006, at 5:40 AM, David Echelbarger wrote:
Why not try Tomís French Roast Blend.  Thatís what it is designed =
for.
From: homeroast-admin [mailto:homeroast- 
admin] On Behalf Of Scott Marquardt
Sent: Sunday, June 11, 2006 12:00 AM
To: homeroast
Subject: +Ideal origin for dark roasts?
What's the nomination? This farmer's market is going to drive me  
nuts. Last week I polled folks, and a lot of people like darker  
roasts. Surprise, surprise.  :-\
Let's say I want to do a Vienna. Not quite into charbucks territory.  
There's no way I'm going to blow my best origins on that, 'cause I  
generally don't buy with a view to getting serious roast flavors. I'm  =
really in unfamiliar territory here, so if anyone has any advice on  
"you can't go wrong with this one" -- let me know!
-- 
Scott
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I thought I read somewhere that =
Tom was considering nixing the French Roast Blend. I've been happy with =
the Puro Scuro blend that Toom offers. I too would like to try some of =
the other blends, but that has to wait for a while.
In regards to people = wanting 'dark roast', it seems that people equate DARK roast with better = FLAVOR.† when I roast for people, I usually do not mention roast = levels. I try to discuss the flavors and taste characteristics. Several = of the ladies at work, who love $bucks, are VERY happy with the roasts I = have provided them with. Most of these have been City+ to FC+ roasts.†It= is fun to help them realize that FLAVOR comes from good beans, roasted = right, even if they are a 'light roast' coffee.
Peace,Thbull= On Jun 11, 2006, at 5:40 AM, David Echelbarger wrote:

Why not try Tomís = French Roast Blend.† Thatís what it is designed for.

From: homeroast-admin [mailto:homeroast-adm= in] On Behalf Of Scott Marquardt
Sent: Sunday, June 11, 2006 12:00 AM
homeroast= s.com
+Ideal origin for = dark roasts?

What's the nomination? This farmer's market is = going to drive me nuts. Last week I polled folks, and a lot of people = like darker roasts. Surprise, surprise.† :-\†

Let's say I want to do a . Not quite = into charbucks territory. There's no way I'm going to blow my best = origins on that, 'cause I generally don't buy with a view to getting = serious roast flavors. I'm really in unfamiliar territory here, so if = anyone has any advice on "you can't go wrong with this one" -- let me = know!
--

Scott
† = --Apple-Mail-1--75658799--


8) From: Scott Marquardt
That's a good perspective. Also, Mike's point is well taken. If I can take a
good bean dark and retain character, that's better than an attitude of just
consigning something to the flames.  ;-)
On 6/11/06, Thbull  wrote:
<Snip>
-- 
Scott

9) From: Oaxaca Charlie
 Tom's Oaxaca Pluma-finca el Olivo, has very crisp clean
dark chocolatey roast falavors that are hard to beat in a
Vienna+ roast. Add some Java Prince (pre roast blend no
problem) and the brew has body and a different chocolate
roast flavor added. For more exotic deep roast flavors go
for the Moka Hadir and/or Sumatras. Many beans taste awfull
dark roasted, don't believe they all turn out the same
roasted into rolling second- t'aint so.
  Charlie
                                         Oaxaca dreamin'
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10) From: Woody DeCasere
Some Kenya Coffees are still really good roasted to light vienna, less acid
more body, not as good as roasting to a lesser degree but still really nice.
On 6/11/06, Oaxaca Charlie  wrote:
<Snip>
-- 
"Good night, and Good Coffee"

11) From: Scott Marquardt
Yeah. Just last night I roasted four 8-ounce batches of Kenya AA, from City
all the way to what I think I'd call a Vienna. I'll be trying these during
the next few days to see whether it's good that deep.
One thing this bean has going for it is density. I can't get much more than
8 ounces to loft well in my modded pumper, and that's unusual. The bean size
is small, so that's no excuse.
This morning I tried a melange of all four on ice, 'cause I had nothing else
on hand for my commute. Unfortunately, I dairied it with some farm-fresh
stuff that contributed enough of its own flavor that I couldn't readily
assess the brew.    :-\
I've found myself able to judge coffee pretty well in the presence of dairy,
as a rule. But tonight I'll cup this stuff black and see how it does. I'm
hopeful -- since I have 50 pounds of this Kenya and hey, the folks [claim
they] like it dark!
:-)
- Scott
On 6/12/06, Woody DeCasere  wrote:
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