I just did a Kenya AA the other night, to four levels -- roughly City+, Full City, Fully City+, and Vienna. The Fully City tasted off. Is there a "transition" point where roast notes aren't quite in, where the coffee just isn't going to taste right? This is really weird. All other three roasts were fine (in their own ways, of course). Personally, I liked the City+, but that's me. I'm roasting 'cause other folks like darker roasts. But from what I'm seeing here, if you want the best of both worlds you wouldn't want to 'tween the City+ and Fully City+ -- better to melange 'em. Aack! No, that doesn't taste so hot either. Dang, this is what I get for trying to discriminate subtle points in one origin in the late afternoon. :-( -- Scott
Hi Scott! Well, what little I have roasted Kenya so far, I found, for my own tastes anyway, it likes to sit for a few days and just gets better over time. So in other words don't beat yourself up if it's only been 2-3, or maybe even 4, days. Oh and thanks for responding on the AP thread about the inverted technique and poly. I had heard about the inverted but didnt realize that it was so basic. It's just...well...inverted. :) -james On 6/13/06, Scott Marquardt wrote: <Snip>
I agree with your findings, i like the Keya either at city + or with a bit of oil showing i consider full CIty + in between it doesnt really shine for me, i think you are right about the transition point. On 6/13/06, Scott Marquardt wrote: <Snip> -- "Good night, and Good Coffee"
BTW, for some reason dark roasts in general leave me with a bit of an upset stomach. Not nausea -- just a mild crampiness. I've never been able to figure that out. Anything past second crack will do that to me, no matter how good it may taste. - S On 6/14/06, Woody DeCasere wrote: <Snip>
Hmm..that happened to me one time on one particular dark roast but I cant remember off the top of my head what it was.... On 6/14/06, Scott Marquardt wrote: <Snip>