HomeRoast Digest

Topic: Sumatra Classic Mandheling (14 msgs / 258 lines)
1) From: Eddie Dove
How much rest does this coffee need?  My folks are in town and I want them
to really enjoy this coffee.  Is 12 hours too short if roasted to Full City?

2) From: Tom Ogren
I think (and suspect most folks would agree) that 12 hrs. rest is too short
for the Sumatra Classic. For me, that coffee is most appealing for its body
and less than a couple days won't do it justice. Now the Sumatra Iskandar is
a more likely candidate for short-rest, given that there is more going on in
the cup in my opinion. Still...most Indonesian coffees want a bit more rest
seems to be common agreement. Recommend cupping a small amount first thing
in the morning to see if you like it.
I would be interested in hearing others' thoughts on some of the better
short-rest coffees currently (or recently) available from SM. Let's define
short-rest as 12-24 hours. What does the list like best? It's been my
experience that the Columbians are pretty nice on short rest. I also think
the Harar lot 30 does well. Any others? This evening I roasted the Harar
Green Stripe to C++ and the Guatemala Antigua Maria Especial to FC/FC+.
Thoughts from anyone on those?
TO in VA
On 9/22/06, Eddie Dove  wrote:

3) From: Sharon Allsup
On 9/22/06, Tom Ogren  wrote:
This morning we had a 10-hour-old Sumatra Gayo Mountain that was
spectacular.  I'm not sure if this was 2005 or 2006 crop.  It doesn't
answer the question about Sumatra Classic M, however.  We've got that
bean but I don't remember offhand what rest time we gave it before it
was brewed.

4) From: Eddie Dove
I really appreciate the input folks ...
Thank you ...
On 9/22/06, Sharon Allsup  wrote:

5) From: Wesley Simon
Uganda Bugisu is wonderful anytime after roasting...The flavors change from
chocolate to papaya as time progresses though.
I've had good luck with all the Africans: Ethiopia, Kenya, Uganda with short
rest times.  The Central Americans tend to be of a really bright flavor that
I don't like.  I always rest my centrals 3-4 days minimum.  I can't speak to
the South Americans and Indonesians as I don't have much experience in those
particular coffees.
On 9/22/06, Tom Ogren  wrote:

6) From: Eddie Dove
A while back I bought a pound of this from Sweet Maria's (November
2006 arrival) and finally got around to roasting it last Sunday
(06/24/2007).  This coffee is an awesome Sumatra in the classical
The aroma suggests a bit of spice, forest floor, maybe some caramel
and I couldn't decide between cocoa and brown sugar. In the cup, with
only 2.5 days rest, there is good body with tremendous depth and
presence, a bit dry, slightest hint of chocolate and just the nicest
mossy hint in the aftertaste. Awesome cup of Sumatra ... Tom did a
great job of sifting through the selections to provide this offering.
Any one else enjoy this or similar?
Brewed in a Technivorm with a Swissgold filter.
Roasting details:
Roaster: 4 lb RK Drum
Date & Time: 06/24/2007 @ 12:45 PM
Ambient Temperature: 86F
Batch Size: 1 pound
Roast Level: Full City+ (just a few snaps of 2nd crack)
1st crack: 12 minutes even
2nd crack: 17 minutes 20 seconds
Roast pulled and cooled: 17 minutes 25 seconds
Vita non est vivere sed valere vita est
Roasting Blog and Profiles for the Gene Cafehttp://southcoastcoffeeroaster.blogspot.com/

7) From: Greg
Eddie I also did up a batch of Sumatra Classic Mandheling in my iRoast
Thursday night for my Saturday morning coffee. I also roasted just a few
snaps into the second. They sure grew into some nice size roasted beans,
will see in the AM how I did.

8) From:
what, you did what?

9) From: raymanowen
Me, too- TV and Gold Filter with an insulated, pre-heated basket. I often
brew into a 16oz Captain Morgan Stein, and I call that my Steinway brew.
With the basket valve and a teapot of boiling water, I brew at 1:1 - 1.5:1
for 2min.
It's like the cupping experience, except I don't expectorate in this
trailer: Wrong Way, Corrigan!
Cheers -RayO, aka Opa!
On 6/30/07, coffeeslut  wrote:
"When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the Mighty
Wichita (ex- NYC Paramount) WurliTzer- 1976

10) From: Randall Nortman
On Fri, Jun 29, 2007 at 11:36:06PM -0700, coffeeslut wrote:
Technivorm: A brand of automaic drip coffee brewers.  Preferred by
many because it actually delivers brew water at the proper
temperature, unlike your typical Mr. Coffee brewer.
Swissgold: A brand of reuasble metal filters for drip or pourover
brewing.  You use this instead of the paper cones.  Lets more coffee
oils through for more flavor.
Both of these things are sold by Sweet Maria's and you can find more
info on their site.  Google also knows a lot about them, and in
general you should ask Google before asking the list.  Unless you
weren't actually asking...

11) From: Aaron
Ok now Im confused.
If someone talks about something not coffee related they get yelled at.
If someone asks a coffee related question, they get yelled at..
exactly what are we allowed to talk about on this list anymore.....
unless you werent asking if someone was asking.....but really werent..

12) From: Rich
After watching this for a while I have come to this conclusion: not coffee related = yelled at, coffee 
related = yelled at for failure of due diligence.  So I guess that leaves incoherent random babbling as 
On Sat, 30 Jun 2007 08:00:08 -0400, Aaron wrote:

13) From: raymanowen
"exactly what are we allowed to talk about on this list anymore....."
I respectfully decline to answer, on the grounds that my response might be
deemed by The Committee to be grounds for staling my coffee.
Cheers -RayO, aka Opa!
On 6/30/07, Aaron  wrote:
"When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the Mighty
Wichita (ex- NYC Paramount) WurliTzer- 1976

14) From: Leo Zick
sumatra mandheling is one of my staple espresso blend beans.
what forest floor tastes like though, is completely beyond me.  my momma
always taught me not to walk around licking things.
On 6/30/07, raymanowen  wrote:

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