HomeRoast Digest


Topic: Mexican esmerelda decaf learning.... (3 msgs / 80 lines)
1) From: French Lewis
Hi,
4 days ago I roasted a batch of the Mexican Esmerelda
decaf to FC++ (the roast got away from me) in my
HotTop.    I had run out of coffee, so I didn't have
time to let this rest more than overnight before
starting to brew and drink it.    Well, the first 2
days the coffee was 'different' than I remembered the
first 4lbs of this roast to be.    Being cheap, I felt
the need to keep trying, to see if some time would
temper the over-roasted coffee.    Well, Day 3 started
showing some promise, and today's cup(day 4) was
excellent.   Now I'm very interested in seeing how
additional time may change/improve the cup.
The moral of the story: don't throw away a roast until
you give it some time to mature.
thanks for reading,
French
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2) From: David T. Borton
This is a multi-part message in MIME format.
FLewis,
 >>>The moral of the story: don't throw away a roast until
you give it some time to mature>>>
I have a friend at work from Jordan.  If I take a roast over the
top, he gets it.  And loves it.  I gave him a Salvadoran that I
took to a very deep French roast.  He said it wasn't dark enough.
I have found that since I have started home roasting, I have
backed away from the darker roasts and work with C+ to FC maximum.
My tastes have changed from the French roast that our local
roasters like to take everything to.
DB
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3) From: French Lewis
I agree, since I started home roasting 2 years ago, my
taste has really changed from the charbucks dark
french to a city to FC (on the verge of second to the
very first outlier snap of second).    Granted, I'll
take the donkey blend into light vienna, but for
non-espresso I like to keep it to a lighter roast.
french
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