so, i roasted this one darker than i normally would for drip (but intentionally, FC+ so i could take it to work and test as an SO shot, no espresso machine @home :( (yet ;) )) in my SC/TO. i've been brewing a cup every morning during the 4-day espresso rest, and only getting very heavy winey notes. today is day 4. brewed a cup in the same ceramic mug i've been using, first few sips, nothing but wine. sitting outside, having my morning smoke, feeling disappointed. it's nice cool weather, though, a welcome change for this houstonian. then, another sip and WOW! soooooo sweet. another sip: yup, definately blueberries. wine is sill there in abundance, but but the blueberries are definately taking the lead as the cup cools (does chocolate come later?). while on the topic of cooling, does anyone else notice a decline in the flavor of kenyans as they cool? it's my favorite origin so far, but i have to have it piping hot, or it goes in the sink (although it does make a great hot-brewed iced coffee (i brew .5 cup grounds w/ 1.5 cup water, then add 1.5 cup ice, or ice water (seems to work better), toddy not so much (not a big cold brew fan anyway, i like some acidity in iced coffee, helps to cleanse the palate)). i haven't home roasted kenya yet, but i love it when it comes from commercial roasters who don't char away the citrus notes, one of the few i really like commercially roasted.
stereoplegic wrote: <Snip> to answer one of my own questions, yes, bottom of the cup, and now it's chocolate-covered blueberries, dipped in a nice shiraz. nice.
while on the topic of cooling, does anyone else notice a decline in the flavor of kenyans as they cool? I have not noticed a decline, but did notice changes. You may have better results when you home roast some. I got a really good delicate lemon out of the Hiriga that maintained while the cup cooled. Eddie
Well, now that you mention it, I have been drinking Kenya & Zimbabwe coffees this week. It does seem that I prefer them at the warmer part of the cup. They're fine when cooler, but more enjoyable to me when warmer. That's the opposite of how I feel about many other origins. cheers, Scott On 12/3/06, Eddie Dove wrote: <Snip>
A Kenyan I roast (city) is really, really a favorite with everyone. I like it as it cools, but the aromatics are so attractive when it's hot that I suspect its attenuation with cooling is a sad farewell to the palate. I like it iced too. Those same aromatics -- hibernated by the ice -- awaken when warmed on the palate. I once took the bean dark for customers simply because it was a forgiving bean for that. No more. I'm done wasting such great coffee that way. And taking advantage of its good nature with such abuse was just mean of me. - S On 12/3/06, stereoplegic wrote: <Snip>
stereoplegic wrote: <Snip> correcting myself , "decline" isn't the right word. the kenyans i've had seemed to grow in really tart acidity as they cooled, almost tasting like they were overextracted, even when they seemed perfect for the first half of the cup: like going from oranges to that horrible bottled lemon juice (great for cooking, but not so much for drinking, a childhood lesson i'll never forget) in the process. i'm sure this description still isn't quite adequate, but can't think of any other. southcoastcoffeeroaster wrote: <Snip> i hope you're right, eddie. i really don't mind lemon. i love ethiopians: the yirg. WP oromia was amazing, and the DP sidamo and WP yirg. i got from a local grocer have been great so far (just dipping into the local yirg., pretty mild 1 day after roast but still very good, sidamo was awesome and is long gone). definite lemon in all of these. the problem is the harshness i've been getting as otherwise great cups of kenya cooled. hopefully roasting my own will fix this (still not quite sure why i haven't picked up some kenyan greens yet).
scott.marquardt wrote: <Snip> yeah, as i mentioned before, i love it from commercial roasters who don't char away the citrus notes. surprisingly enough, i've found *$ to be the most citrusy (they call it grapefruit, i hate grapefruit, i'd say more like orange, but either way it's very citrusy and sweet. i know lots of ppl say *$ chars away the origin flavors, but i have to disagree on this particular origin, and i like their sidamo too). local roaster duncan coffee does a pretty good job w/ their kenya, though the winey notes tend to be neck and neck w/ the citrus, sometimes predominant. their sidamo sucks (not sure if they actually roast this one, the bag said "pura vida," a fair trade organization (this one was organic too. i wasn't impressed w/ another local, katz coffee, but then again, their offerings sheet states that all their varietals are vienna roast, unless specified under the dark roast field (huh?!? their harrar dark roast is french; what a waste!).