HomeRoast Digest


Topic: Coffees different characteristics > RE: +Just to clarify how i feel about the panama, and how great SM's is (37 lines)
1) From: miKe mcKoffee
I'm not Tom (duh), but I'm fairly certain the answer is yes to all your
questions. And there are many more things than you asked about that'll
effect the cup long before roasting stage.
Kona Konnaisseur miKe mcKoffee
Pacific Northwest Gathering IVhttp://mdmint.home.comcast.net/coffee/Rosto_mod.htmUltimately the quest for Koffee Nirvana is a solitary path. To know I must">http://home.comcast.net/~mdmint/pnwgIV.htmURL 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.
	From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Woody DeCasere
	Sent: Thursday, June 22, 2006 5:11 PM
	
	Tom, i hope this is not too strange but what has an effect on flavor
in a coffee, altitude, soil type,  weather patterns? Also do the different
varietals of coffee have different characteristics that give them a
different flavor profile? 
	
	Also i have noticed that some coffee's reach first and second crack
at different temps and times, it this due to bean mass, density, the amount
of water in the beans?
	
	Sorry that's allot isn't it? LOL!


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