HomeRoast Digest


Topic: Intense Fruit or is it a Taint (6 msgs / 168 lines)
1) From: David Springston
This is a multi-part message in MIME format.
All,
    I thought I had a good idea of what a fermented taint was but with =
discussions here and some of Tom's latest coffee descriptions I am just =
confused now.  So the question is:  when does Intense Fruit cross the =
line into a Fermented Taint?
Thanks,
David

2) From: miKe mcKoffee
<Snip>
[mailto:homeroast-admin] On Behalf Of David Springston
	Sent: Wednesday, October 11, 2006 11:28 AM
	
<Snip>
	    I thought I had a good idea of what a fermented taint was but
with discussions here and some of Tom's latest coffee descriptions I am just
confused now.  So the question is:  when does Intense Fruit cross the line
into a Fermented Taint?
	 
	Thanks,
	 
<Snip>
Good question! And exactly why Tom's Ethiopia FTO Dry-Proceess Lekempti
offering so enticing couldn't pass it up:-)http://www.sweetmarias.com/coffee.africa.ethiopia.html#LekemptiDryProcessScheduled to arrive today and half pounder will get roasted this evening...
Kona Konnaisseur miKe mcKoffee
URL 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.

3) From: Tom & Maria - Sweet Maria's Coffee
All, I thought I had a good idea of what a fermented taint was but 
with discussions here and some of Tom's latest coffee descriptions I 
am just confused now.  So the question is:  when does Intense Fruit 
cross the line into a Fermented Taint?
Thanks, David
Not an easy question, and exactly the point of offering these 2 
coffees that push that limit: Ethiopia FTO Lekempti Dry Process and 
(to a much lesser extent) Juan Francisco El Salvador. Partly, it is 
subjective ... on the other hand, a truly fermenty coffee will fade 
within a few months, and just taste dirty. I just cupped a Sumatra 
today that is another "challenging" cup profile in the same way; very 
fruity, but remaining more on the clean side (when I taste mustiness 
or mold, that IS, by all standards, over the line). Take this same 
debate over into the realm of food and you find a lot of parallels. 
For me, the analogy is between very refined food (for example, white 
sugar sweetness) versus more "natural" food (for example, raw 
unfiltered honey, sorghum syrup, unsulphered blackstrap mollases). 
The later contain sweetness with other flavors many would consider 
earthy, herbal, groundy, vegetal, woody, etc. Now, I don't know where 
the line is between them: I don't want to subsist on a diet that 
tastes like fungus and rotting wood, but I also don't want to have a 
sanitized, boring diet of clean-flavored, homogenized food. The same 
goes for coffee. There are coffee cuppers who reject even the 
slightest suggestion of unorthodoxy, of the unexpected, in their 
coffee. Seriously, it is true ... they want "clean, sweet, floral, 
citric, slight chocolate note" every time. Even flavors like nuts, 
cedar, and spice can cause them to suspect a coffee of uncleanliness. 
Most on the other extreme (in my experience) accept really marginal 
flavors because they roast coffee heavily ... "west coast roast" 
types who can't live without DP Ethiopias and DP Sumatras. My 
opinion: we should try to be flexible, and open to new tastes. We 
want coffee with character, something surprising ... but not a coffee 
that can't be stored for 6 months green and still cup with the same 
quality. That IS important. But in general, the question you raise is 
something that is open-ended and should always be a matter for 
debate. And in a way it is good that cuppers don't agree on this; 
just another way the coffee trade is heterogeneous; that we don't all 
offer the same thing because we don't agree! -Tom
--
                   "Great coffee comes from tiny roasters"
            Sweet Maria's Home Coffee Roasting  -  Tom & Maria
                      http://www.sweetmarias.com                Thompson Owen george_at_sweetmarias.com
     Sweet Maria's Coffee - 1115 21st Street, Oakland, CA 94607 - USA
             phone/fax: 888 876 5917 - tom_at_sweetmarias.com

4) From: Vicki Smith
Kewl to see this make it to the weblog!!
vicki
Tom & Maria - Sweet Maria's Coffee wrote:
<Snip>

5) From: Les
I don't know but I am about to roast a pound of the Lekempti to find out!
Les
On 10/11/06, miKe mcKoffee  wrote:
<Snip>

6) From: miKe mcKoffee
This is a multi-part message in MIME format.
Ditto, 1/2# Lekempti roasted a couple hours ago. Roast developement smell
and post roast bean munch indeed as Tom described! Gonna be interesting...
 
mIke  
From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Les
Sent: Wednesday, October 11, 2006 8:55 PM
To: homeroast
Subject: Re: +Intense Fruit or is it a Taint
I don't know but I am about to roast a pound of the Lekempti to find out!
 
Les
On 10/11/06, miKe mcKoffee  wrote: 
<Snip>
 
[mailto:homeroast-admin] On Behalf Of David Springston
       Sent: Wednesday, October 11, 2006 11:28 AM
<Snip>
           I thought I had a good idea of what a fermented taint was but
with discussions here and some of Tom's latest coffee descriptions I am just
confused now.  So the question is:  when does Intense Fruit cross the line 
into a Fermented Taint?
       Thanks,
<Snip>
Good question! And exactly why Tom's Ethiopia FTO Dry-Proceess Lekempti
offering so enticing couldn't pass it up:-)http://www.sweetmarias.com/coffee.africa.ethiopia.html#LekemptiDryProcessScheduled to arrive today and half pounder will get roasted this evening...
Kona Konnaisseur miKe mcKoffee
URL 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.


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