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?
Eddie, 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: <Snip>
On 9/22/06, Tom Ogren wrote: <Snip> 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.
I really appreciate the input folks ... Thank you ... Eddie On 9/22/06, Sharon Allsup wrote: <Snip>
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. Wes On 9/22/06, Tom Ogren wrote: <Snip>
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 sense. 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 Eddie -- Vita non est vivere sed valere vita est Roasting Blog and Profiles for the Gene Cafehttp://southcoastcoffeeroaster.blogspot.com/
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. Greg
<Snip> what, you did what? bird
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: <Snip> -- "When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the Mighty Wichita (ex- NYC Paramount) WurliTzer- 1976
On Fri, Jun 29, 2007 at 11:36:06PM -0700, coffeeslut wrote: <Snip> 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...
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.. Aaron
Aaron, 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 OK. On Sat, 30 Jun 2007 08:00:08 -0400, Aaron wrote: <Snip> <Snip> <Snip> <Snip> <Snip>
"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: <Snip> -- "When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the Mighty Wichita (ex- NYC Paramount) WurliTzer- 1976
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: <Snip>