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Topic: Maiden Roasting Voyage (Part 2) (4 msgs / 134 lines)
1) From: Blake D. Ratliff
This is a multi-part message in MIME format.
Rwanda Fair Trade Rusenyi:  
1. Upon the first sip I found that this coffee was considerable more =
bitter than any coffee thus far.  The cup was very strong.  After taste =
is not lingering in a pleasent fashion like the Brazil or the Timor.  I =
did drink this after eating bowl of ice cream and that could be part of =
the problem.  Tom's notes warn against over roasting and I may have =
roasted it more towards a FC roast instead of C+.  When I roast the rest =
of it I will roast it lighter.  Unless my roasting or brewing technique =
improves then I have no plans on being a repeat buyer of this stuff.  It =
is simply to rough on my stomach and does not leave me with a good =
feeling like the others.  I wanted to like this coffee.  More =
observations to come.  
2. I Aeropressed this coffee at lower water temperatures and used it in =
a latte.  The sourness did not go away.  Without the sourness this =
coffee could be good.  
3. I roasted the rest of the beans to C+.  The aroma of the roasted =
beans is quite pleasing and as I finish the roasted batch this coffee =
definately grew on me.  I simply made sure I had a full stomach as I =
drank this stuff.  At this point, while it is not my favorite of the =
bunch, I do respect the uniqueness of this coffee along with its =
complexity and ended up with some special moments with this cup.  I was =
definately able to taste the black tea as Tom mentions.http://www.sweetmarias.com/coffee.africa.rwanda.htmlMexico Organic Oaxaca - Finca El Olivo:  
1. First cup brewed about 16 hours after roasting.  Another terrific cup =
of coffee.  Nice strong cup in the best sort of way.  Nothing offensive, =
just smooth and clean but with lots of flavor.  I would not call it a =
complex cup but the flavor there is terrific and one with enough =
excitement to keep you studying the flavors as you sip.  The cup leaned =
toward sweetness of the herbal chocolate variety as opposed to =
fruitiness.  My roast seems to be a little on the darker side of Tom's =
recommendation.  Probably just into a FC.  I am very much looking =
forward to drinking some more of this later in the day.  Am I intersted =
in seeking out this coffee again?  Obsolutely.
2. Roasted next batch according to Tom's recommendations, finished after =
end of 1st crack.  I definately notice more of the flavors Tom mentions =
at this roast and really enjoyed the cup.  I do prefer this bean roasted =
a little darker.http://www.sweetmarias.com/coffee.central.mexico.html#ElOlivoOaxacaOrgani=c
Papau New Guinea - Kimel Plantation:   At this point I am starting to =
get a hang of this home roasting.  What a beautiful FC roast I got on =
this bean.  This is yet another delicious coffee.  How can I describe =
it.  It is a little difficult for me but I would start with a sweet =
floral robustness from the aroma and first taste which evolved into a =
pleasant fruitiness.  Very smooth finish.  My 13 year old daugther said =
this was the best coffee she has ever had.  I suppose it went well with =
the sugar, milk, and ovaltine in her up.  :o)   Is it the best coffee I =
have ever had?  Well before this roasting experiment it may have been =
the best but there are a few in this group I like a little better.  I =
will consider getting some more of this in the future.http://www.sweetmarias.com/coffee.indonesia.newguinea.html#kimelplantatio=n
Nicaragua Limoncillo Estate Var. Java:  Please do not take this review =
the wrong way.  I enjoyed my experience with this satifying cup.  It is =
simply not on my buy again list.  This coffee was very unique which =
alone made it enjoyable.  I roasted to a C+ and I do believe I tasted =
the lime that Tom mentions.  However the flavor accents and sourness =
were not among my favorites.  I have .25 oz left to roast and I will try =
a FC to FC+ and see if I like it better.http://www.sweetmarias.com/coffee.central.nicaragua.html#limoncilloJAVAOverall Verdict:  I am sold on home coffee roasting.  As a result I have =
had the best coffee I have ever tasted.  I believe that the diversity in =
varieties, freshness, flexibility due to long shelf life of green beans, =
and the considerably cheaper price for even better beans makes home =
roasting a no brainer.  I plan on getting a nice roasting appliance in =
the future so I can avoid stirring beans for 15 min straight.  However =
even if my cast iron melting pot was my only option I would continue to =
roast with contentment.  The results are worth it.

2) From: Sheila Quinn
Wow - I am very impressed with your thorough descriptions. You are well 
on your way to being an old pro!
Thank you for posting these observations. It is always helpful to know 
how others perceive different coffees.
Sheila

3) From: Sheila Quinn
I still have a pound of the Rwanda sitting in the cupboard. It came with 
the 8-lb sampler that I ordered a few weeks ago. I have been 
procrastinating on roasting this one because it just doesn't sound that 
thrilling. Maybe I'll do a batch tomorrow! Even if it isn't great, it's 
still nice to try different types of coffee.
What have others here thought of the Rwanda???
Sheila
Blake D. Ratliff wrote:
<Snip>

4) From: Blake D. Ratliff
I set my Kitchen Aid Proline grinder to the coarsest setting for my French 
Press and it took some of the edge off making a significant difference.  It 
will be a good thing for you to try.  I can see some people liking this 
coffee.  It started to grow on me as I finished my inventory.  It was worth 
the experience.  It taught me much about how the flavors of coffee can be so 
varied.  Blake


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