HomeRoast Digest


Topic: Newbie Looking for Chocolate Flavors (14 msgs / 332 lines)
1) From: DeCambre.Peter
I will be out of the office starting  11/26/2002 and will not return
until 12/02/2002.
I will respond to your message when I return.
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

2) From: Jim
This is a multi-part message in MIME format.
Hi all,
short time lurker and soon-to-be-proud owner of an I-Roast2 (Thanks Tom =
and Maria!).
I have been following this list for a couple weeks now and have seen =
some discussion of people saying that they can get a hint of chocolate =
taste with the right bean and roast. Can anybody give me a few hints to =
try to maximize my odds of achieving this? Such as bean selection, roast =
profile, etc.
Thanks much!
Jim

3) From: Steve Hay
Central American (Guat is a good bet) shooting around City+/FC roast, but of
course I'm just speaking in generalities.
On 11/10/06, Jim  wrote:
<Snip>
-- 
Steven Hay
hay.steve -AT- gmail.com
Barry Paradox: Consider k to be the greatest element of the set of natural
numbers whose description require maximum of 50 words: "(k+1) is a natural
number which requires more than 50 words to describe it."

4) From: Brett Mason
Simplest:  you can search Sweet Maria's site - it's at the bottom of the
main page...  (I am a chocolate nut - and so love my Colombians, my Uganda
Bugisus, and several others.  I usually roast to a Full City + and the job
gets done...  Today's was remarkable: Colombia Narino Caracol del Abuelo
blended with Costa Rica Dota - Vienna Roast (took it too far))
Some Excerpts from Tom's notes:
  No less exciting (to me at least) is our special *Costa Rica "SM Select"
Peaberry,
*the third year we offer this specially sourced lot, full of winey fruit,
nuts, and chocolate
  We received another full-body, chocolatey Brazil-process coffee (which
many will remember from last year too,* Costa Rica Pulp Natural - La
Candelilla.
*
*  bittersweet chocolate galore in the Guatemala Fraijanes -Finca Agua
Tibia.
*
*  Guatemala Coban FTO
Maragogype.
(A very unique smokey cup character, balanced in acidity, great body, milk
chocolate roast taste). *
Each year the chocolates are a little different...  DOn't let it bother you,
appreciate the change and move on...
Regards,
Brett
On 11/10/06, Jim  wrote:
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.com

5) From: Ken Mary
Someone else may be able to give you some IRoast specifics. In general, 
longer profiles with slow heatup taken just short of full city will result
in a sweet or milk chocolate flavor. Taken progressively closer then into
second, the bitterness increases to semi-sweet, then bittersweet.
The bean used is relatively unimportant as most will give some chocolate.
Try Brazils and Sumatras, but Uganda Bugisu is a real chocolate/spice bomb.
The rest period is also important, wait a minimum of 2 days. You may want to
leave the bean container open for these 2 days, since IMO the chocolate
needs air to develop.
Do not let some initial failures disappoint you. Roasting is easy, but
roasting WELL is an art that takes time to develop.
--

6) From: Sandy Andina
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Guatemalan Huehuetenango always gives me loads of chocolate along  
with saltiness and snap.
On Nov 10, 2006, at 9:29 AM, Jim wrote:
<Snip>
Sandy
www.sandyandina.com
www.sass-music.com
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Guatemalan Huehuetenango always =
gives me loads of chocolate along with saltiness and =
snap. 
On Nov 10, 2006, at 9:29 AM, Jim wrote:
Hi all,I have been following = this list for a couple weeks now and have seen some discussion of people = saying that they can get a hint of chocolate taste with the right bean = and roast. Can anybody give me a few hints to try to maximize my odds of = achieving this? Such as bean selection, roast profile, = etc.Thanks = much!Jim
= Sandywww.sass-music.com
= = --Apple-Mail-105-188209511--

7) From: Wesley Simon
I hear Hershey's does some good things with chocolate.
On 11/10/06, Sandy Andina  wrote:
<Snip>

8) From: an iconoclast
On 11/10/06, Jim  wrote:
<Snip>
Jim,
Zigzag blend:
1/3 Brazil Organic Cachoeira Yellow Bourbon
1/3 Sumatra Iskandar or Classic Mandheling
1/3 Guatemala San Marcos Finca Maria Elisa or Costa Rica Dota
Conquistador or Costa Rica SM Select Peaberry
Yummmmmy chocolate.  Gerald has actually tasted it, as it was sent
with his Lot 30 tradition gift. It's now everyone's favorite coffee
per my customers and gift recipients.
Take care,
Ann

9) From: Sheila Quinn
Ann,
Thanks for posting your special blend - I roasted this for myself today. 
Can't wait to try it!
Sheila
an iconoclast wrote:
<Snip>

10) From: Gerald and Beth Newsom
It makes a superb coffee, Sheila!  You're going to love it!
Ann, do you roast each bean varietal to Tom's recommended level?

11) From: an iconoclast
On 11/10/06, Gerald and Beth Newsom  wrote:
<Snip>
I roast to FC+ for the Brazil YB and the Sumatra.  I tried roasting
them together with equal weight the second time around and this worked
very well. I tested them by weighing, roasting and reweighing each.
The difference was negligible, so will roast them together from now
on.  I roast the Centrals lighter, so those are roasted alone to about
C+.  I actually ALWAYS follow Tom's recommendations for degree of
roast.
Funny thing is we always blend leftovers, but I intentionally blended
the Brazil, Sumatra and Guat in equal amounts a pound at a time right
after roasting.  It was just on a whim and we were very pleased with
the results.  I then ran low on the Guat, so tried each of the Costa
Ricas and they tasted good, too.  My favorite though is with the Guat.
 That's the blend I sent to Gerald.   Have to buy some more soon.
Ann
<Snip>

12) From: Michael Dhabolt
Ann,
Speaking of Zigzag, I hear the river is raising hell in your neck of
the woods.  Hope all is well with you and yours.
Mike (just plain)

13) From: an iconoclast
On 11/10/06, Michael Dhabolt  wrote:
<Snip>
Thanks, Mike.  The Sandy River chewed away at several homes and
undermined lots of decks.  We are across the street from the river.
Our lower property with ponds and creek is a bit above river level,
but our home is up another 80 ft or so in elevation.  If the mountain
blows,
 the lahars will probably give us riverfront property.  Water has such
amazing power.  When we were looking for property, we avoided the
riverfront as there are many foundations sitting in the middle of the
river.  The river is a living thing.
Did you see the pictures of the White River bridge near Meadows?  Wow!
Take care,
Ann

14) From: Michael Dhabolt
Ann,
Glad to hear you have a little 'altitude' on the problem.
I hear that they may be able to open access to Meadows from your
direction, but access from the Hood River side is supposedly out of
the question this season.
Mike (just plain)


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