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
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
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."
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
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. --
--Apple-Mail-105-188209511 Content-Transfer-Encoding: 7bit Content-Type: text/plain; charset -ASCII; delsp=yes; format=flowed 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 --Apple-Mail-105-188209511 Content-Transfer-Encoding: quoted-printable Content-Type: text/html; charset O-8859-1 Guatemalan Huehuetenango always = gives me loads of chocolate along with saltiness and = snap. On Nov 10, 2006, at 9:29 AM, Jim wrote:
I hear Hershey's does some good things with chocolate. On 11/10/06, Sandy Andina wrote: <Snip>
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
Ann, Thanks for posting your special blend - I roasted this for myself today. Can't wait to try it! Sheila an iconoclast wrote: <Snip>
It makes a superb coffee, Sheila! You're going to love it! Ann, do you roast each bean varietal to Tom's recommended level?
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>
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)
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
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)