HomeRoast Digest


Topic: The Science of Taste- Extro (39 msgs / 1147 lines)
1) From: Jeremy DeFranco
I just found some interesting links on "supertasters"...
Are you a supertaster ? Take
thisfarely
non-specific (only 5 questions) survey to find out. Or try
this  easy at-home test.
More interesting related links:
Link 1 
Link 2
Link 3 
I'd like to get a hold of some PROP, and perform a self-test, but looks like
you need a prescription or access to a lab for this : ( . FWIW, you can
purchase PTC Test Strips Here ,
though.

2) From: Larry English
Tasting capability/sensitivity changes with age, and not in the good way.
Some well-known wine tasters and writers have self-observed this, as
(unfortunately) have I. But a very large part of "tasting" is in the sense
of smell, which has nothing to do with the pink dots on the tongue.  Is it
the sense of smell or the dulling of taste buds that deteriorates?  More
research is needed.  More coffee today, a few glasses of wine tonight - just
to track the deterioration, of course.
re: coffee tastes - quite a bit of the origin-vs-roast flavors seems to be
in the area of "sweet" and "bitter," both of which come from taste buds
rather than aromas.
Larry
On 12/16/06, Jeremy DeFranco  wrote:
<Snip>
-- 
"You can't know the unknowable, but you can do the doable." - Jon Carroll

3) From: jim gundlach
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For what it is worth, the short five question test concluded I'm a  
supertaster.  This replicates results using PROP in a physical  
anthropology class a few decades ago as well as my daughter using me  
as a data point to count papillae in a quarter inch circle for her  
physical anthropology class less than a decade ago.
      Pecan Jim
On Dec 16, 2006, at 11:19 AM, Jeremy DeFranco wrote:
<Snip>
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For what it is worth, the short =
five question test concluded I'm a supertaster.  This replicates =
results using PROP in a physical anthropology class a few decades ago as =
well as my daughter using me as a data point to count papillae in a =
quarter inch circle for her physical anthropology class less than a =
decade ago.        Pecan Jim
On Dec 16, =
2006, at 11:19 AM, Jeremy DeFranco wrote:
I just = found some interesting links on "supertasters"... Are you a supertaster? Take = this farely non-specific (only 5 questions) survey to find = out. Or try this easy = at-home test. More interesting related links: Link = 1 Link 2 Link = 3 I'd like to get a hold of some PROP, and perform a = self-test, but looks like you need a prescription or access to a lab for = this : ( . FWIW, you can purchase PTC Test Strips = Here, though. = --Apple-Mail-5--993733489--

4) From: miKe mcKoffee
Ditto. I was (a bit) surprised! Never took that type of "test" before...
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.
<Snip>
[mailto:homeroast-admin] On Behalf Of jim gundlach
<Snip>
<Snip>
supertaster.

5) From: Sandy Andina
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I agree--I have a friend who does not mind most vegetables but finds  
all coffee (unless loaded with flavorings and cream) "bitter" and all  
wine "sour." She readily admits having had bad sinus infections as a  
kid and very poor sense of smell--to the point where she often can't  
detect noxious fumes or cigarette smoke until her lungs are affected.
On Dec 16, 2006, at 11:51 AM, Larry English wrote:
<Snip>
Sandy Andina
www.sandyandina.com
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I agree--I have a friend who =
does not mind most vegetables but finds all coffee (unless loaded with =
flavorings and cream) "bitter" and all wine "sour." She readily admits =
having had bad sinus infections as a kid and very poor sense of =
smell--to the point where she often can't detect noxious fumes or =
cigarette smoke until her lungs are affected.
On Dec 16, =
2006, at 11:51 AM, Larry English wrote:
Tasting = capability/sensitivity changes with age, and not in the good way.  = Some well-known wine tasters and writers have self-observed this, as = (unfortunately) have I. But a very large part of "tasting" is in the = sense of smell, which has nothing to do with the pink dots on the = tongue.  Is it the sense of smell or the dulling of taste buds that = deteriorates?  More research is needed.  More coffee today, a few = glasses of wine tonight - just to track the deterioration, of course. = re: coffee tastes - quite a bit of the origin-vs-roast flavors = seems to be in the area of "sweet" and "bitter," both of which come from = taste buds rather than aromas. Larry On 12/16/06, Jeremy = DeFranco <jeremy.defranco>= ; wrote: I just found some interesting links on = "supertasters"... Are you a supertaster = ? Take this farely non-specific = (only 5 questions) survey to find out. Or try this easy = at-home test. More interesting related links: Link 1 Link 2 Link 3 I'd like to = get a hold of some PROP, and perform a self-test, but looks like you = need a prescription or access to a lab for this : ( . FWIW, you can = purchase PTC Test Strips Here, = though.
-- "You = can't know the unknowable, but you can do the doable." - Jon = Carroll Sandy = Andinawww.sandyandina.com = --Apple-Mail-1--992653220--

6) From: Jeremy DeFranco
I was wandering how accurate that test was... I rated as a normal taster. I
thought it was interesting that the one article stated that after testing
all the chefs at Johnson and Wales Culinary Institute, the majority of them
were found to be supertasters...
---For what it is worth, the short five question test concluded I'm a
supertaster.  This replicates results using PROP in a physical
anthropology class a few decades ago as well as my daughter using me
as a data point to count papillae in a quarter inch circle for her
physical anthropology class less than a decade ago.
      Pecan Jim

7) From: Brett Mason
This is amazing...
I can hardly believe it!
I have taken the test...
I was sure I am a super taster.
But then I recall the bitter jibes online...
...as well as the harsh critiques...
Turns out, very simply,
I have no taste at all....
Drag,
Brett
On 12/16/06, Jeremy DeFranco  wrote:
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.com

8) From: Thbull
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Thanks for the info...now I just have to explain to my family why  
I''ve got food coloring on my tongue! Guess I need to buy some  
lollipops.
Thanks again for the Saturday afternoon fun.
Thbull 'Who loves ya, baby?'
On Dec 16, 2006, at 11:19 AM, Jeremy DeFranco wrote:
I just found some interesting links on "supertasters"...
Are you a supertaster? Take this farely non-specific (only 5  
questions) survey to find out. Or try this easy at-home test.
More interesting related links:
Link 1
Link 2
Link 3
I'd like to get a hold of some PROP, and perform a self-test, but  
looks like you need a prescription or access to a lab for this : ( .  
FWIW, you can purchase PTC Test Strips Here, though.
--Apple-Mail-1--988933868
Content-Transfer-Encoding: quoted-printable
Content-Type: text/html;
	charset-ASCII
Thanks for the info...now I just =
have to explain to my family why I''ve got food coloring on my tongue! =
Guess I need to buy some lollipops.Thanks again for the Saturday =
afternoon fun.
Thbull 'Who loves ya, baby?' On Dec 16, 2006, = at 11:19 AM, Jeremy DeFranco wrote:
I just found some interesting links = on "supertasters"... Are you a supertaster? Take = this farely non-specific (only 5 questions) survey to find = out. Or try this easy = at-home test. More interesting related links: Link = 1 Link 2 Link = 3 I'd like to get a hold of some PROP, and perform a = self-test, but looks like you need a prescription or access to a lab for = this : ( . FWIW, you can purchase PTC Test Strips = Here, though. = --Apple-Mail-1--988933868--

9) From: Marc
I rated as a supertaster - not sure why as I always felt my sense of smell
was much more sensitive then my sense of taste. (Then again one of the
characteristics of a supertaster was listed as "Usually don't like coffee"!)
Ha!
-Marc
On 12/16/06, Thbull  wrote:
<Snip>

10) From: jim gundlach
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They are talking about the stuff that people usually get when they  
buy coffee.  I would expect to find more supertasters on the list  
because we can't stand Folgers and such.
     Pecan Jim
On Dec 16, 2006, at 3:49 PM, Marc wrote:
<Snip>
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They are talking about the stuff =
that people usually get when they buy coffee.  I would expect to find =
more supertasters on the list because we can't stand Folgers and =
such.      Pecan Jim
On Dec 16, 2006, at =
3:49 PM, Marc wrote:
I rated as a = supertaster - not sure why as I always felt my sense of smell was much = more sensitive then my sense of taste. (Then again one of the = characteristics of a supertaster was listed as "Usually don't like = coffee"!)  Ha! = --Apple-Mail-6--979011837--

11) From: miKe mcKoffee
<Snip>
[mailto:homeroast-admin] On Behalf Of Marc
<Snip>
	I rated as a supertaster - not sure why as I always felt my sense of
smell was much more sensitive then my sense of taste. (Then again one of the
characteristics of a supertaster was listed as "Usually don't like coffee"!)
<Snip>
Actually that's me to a "T". Prior to tasting fresh ground just prior to
brewing fresh roast whole bean for the first time in 1984 (at agd 30) I
couldn't stand ANY coffee I'd tried in my life. Been chasing fresh roast
whole bean every since...
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.

12) From: george
Another Supertaster here.  Maybe this explains why I have 
never been able to drink coffee black or espresso black.  
I can never taste any of the flavors each origin is 
supposed to have, only bitterness and other disgusting 
off flavors.  But add some half and half and some sweet-
n-low and the origin flavors come to life for me.
George  the MadHemi Roaster of CNY
--------------------------------------------------
On 16 Dec 2006 at 16:05, jim gundlach wrote:
They are talking about the stuff that people usually get 
when they buy coffee. I would expect to find more 
supertasters on the list because we can't stand Folgers 
and such. Pecan Jim
On Dec 16, 2006, at 3:49 PM, Marc wrote: 
    I rated as a supertaster - not sure why as I always 
    felt my sense of smell was much more sensitive then 
    my sense of taste. (Then again one of the 
    characteristics of a supertaster was listed as 
    "Usually don't like coffee"!)
    
    Ha!

13) From: miKe mcKoffee
<Snip>
I don't think Supertaster automatically equates to doesn't like black coffee
or espresso, assuming of high quality. You may just be hyper sensitive to
bitter, which isn't the same thing. Black is my norm from ristretto to
Americano/coffee strengths. Adding steamed microfoamed milk occasionally for
a machiatto or cappuccino is simply to have a different beverage expression
of the bean.
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.

14) From: True, Dennis W. FC1 (CVN69)
This is a multi-part message in MIME format.
I like the name homeroast because to me *$ and even waffle house serve
coffee which is a completly different drink from what I drink every
morning.
the fresh roasted fresh ground well brewed coffee I have tastes nothing
like what they serve, it is not the same the process though drawn out is
roughly the same but the lack quality control (burn beans) and lack of a
high quality product (beans of tom's quality) and the extreme time line
in order to maxmize profits have made commercial coffee a very different
drink than what we all enjoy. 
 
Bottom line, Taste is still going to be affected by what you are tasting
 
just my ramblings...
 
 
Dennis 
AKA 
FC1(SW) Dennis W. True 
CS/CS-5 
USS Dwight D. Eisenhower (CVN 69) 
FPO AE 09532-2830 
HG/DB and Z&D roasting in the Persian Gulf
"On station and on point 139 and counting down..." 
Tasting capability/sensitivity changes with age, and not in the good
way.  Some well-known wine tasters and writers have self-observed this,
as (unfortunately) have I. But a very large part of "tasting" is in the
sense of smell, which has nothing to do with the pink dots on the
tongue.  Is it the sense of smell or the dulling of taste buds that
deteriorates?  More research is needed.  More coffee today, a few
glasses of wine tonight - just to track the deterioration, of course. 
re: coffee tastes - quite a bit of the origin-vs-roast flavors seems to
be in the area of "sweet" and "bitter," both of which come from taste
buds rather than aromas.
Larry
On 12/16/06, Jeremy DeFranco  wrote: 
	I just found some interesting links on "supertasters"...
	
	Are you a supertaster 
? Take this
farely non-specific (only 5 questions) survey to find out. Or try this
  easy at-home test. 
	
	More interesting related links:
	Link 1
 
	Link 2
 
	Link 3  
	
	I'd like to get a hold of some PROP, and perform a self-test,
but looks like you need a prescription or access to a lab for this : ( .
FWIW, you can purchase PTC Test Strips Here
 , though.
	
	
-- 
"You can't know the unknowable, but you can do the doable." - Jon
Carroll 

15) From: Eddie Dove
Ditto ...
On 12/16/06, miKe mcKoffee  wrote:
<Snip>

16) From: Eddie Dove
Agreed.  Considering the coffee that most people drink, it would support
that statement.
Eddie
On 12/16/06, miKe mcKoffee  wrote:
<Snip>

17) From: Eddie Dove
Just sit there and drool with your blue tongue hanging out ...
Eddie
On 12/16/06, Thbull  wrote:
<Snip>

18) From: Derek Bradford
What was most fun about the test was walking up to my wife and asking
her, while holding a Q-tip and a shot glass of blue water, if she'd
mind sticking out her tongue for a moment and holding it there while I
did something.
--Derek
-- http://www.novernae.comHome of the Wandering Sloth

19) From: Eddie Dove
Beautiful!  I gotta try that! LOL
Eddie
On 12/16/06, Derek Bradford  wrote:
<Snip>

20) From: Sandy Andina
I'm supposedly a supertaster--yet I love black coffee, espresso, and  
all vegetables (however, bananas make me gag). Go figure.
On Dec 16, 2006, at 7:12 PM, george wrote:
<Snip>
Sandy Andina
www.sandyandina.com

21) From: True, Dennis W. FC1 (CVN69)
This is a multi-part message in MIME format.
Normal taster according to the quetions.....
Dennis 
AKA 
FC1(SW) Dennis W. True 
CS/CS-5 
USS Dwight D. Eisenhower (CVN 69) 
FPO AE 09532-2830 
HG/DB and Z&D roasting in the persian gulf
 "On station and on point 138 and counting down..." 
They are talking about the stuff that people usually get when they buy
coffee.  I would expect to find more supertasters on the list because we
can't stand Folgers and such.   
    Pecan Jim
On Dec 16, 2006, at 3:49 PM, Marc wrote:
	I rated as a supertaster - not sure why as I always felt my
sense of smell was much more sensitive then my sense of taste. (Then
again one of the characteristics of a supertaster was listed as "Usually
don't like coffee"!) 
	
	Ha!
	

22) From: Alchemist John
I am surprised you were a bit surprised.  I would have suspected you 
were one.  No one goes through the type of cooking prep that you (and 
I) do if they don't appreciate the full range of what they are 
producing.  It shows in the fine tuning of roast profiles, shot 
temperature, smoking woods you use.  All of it.
And yes, I was nailed as a supertaster also.
At 10:16 12/16/2006, you wrote:
<Snip>
John Nanci
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/

23) From: Brett Mason
I gotta say its hard to be a normal person when every other taster is
a super taster...
On 12/17/06, Alchemist John  wrote:
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.com

24) From: Scjgb3
I just took the test and I am a super taster and normal taster. Lucky me, I  
guess I get the best of both?!?!
Either way the DP Lekempti  in my cup right now is  wonderful.                
                           it's a very nice day here in S. C., sun is shining 
and I only have 3 more people  to buy for, for Christmas!!! 
ONLY 7 more shopping days left. 
 
Happy holidays 
scjgb3
 

25) From: Brett Mason
OK, so now, guilt ridden, and feeling a little less of my manhood
because of the first test, I proceeded with the simple at-home test.
I may have a problem with my bathroom mirror - you decide...  I got
the piece of paper (8.5x11) and got the hole in it.  Kind of hard to
get the paper into my mouth, but with some trying...
So I did the blue dye thing - is there any problems with lye?
No, I did the dye thing, pu the paper over it, got out the magnifying
glass - and if I look carefully through the hole, there is a perfect
image of the Virgin Mary...
Time for more Zigzag Blend I think...
Brett
On 12/16/06, Jeremy DeFranco  wrote:
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.com

26) From: Alchemist John
I feel for you....
In another post (skunk roasting) I mentioned a person who is a 
non-taster, but is learning to distinguish and appreciate homeroast.
I think a lot of it boils down to attention.  Supertasters CAN"T 
ignore the flavors so it is either be assaulted or make sure the food 
(and coffee) is amazing.  "Normal" and non-tasters (low-taster would 
be better) can tell the difference, but it may take work and paying attention.
It is like the two people who both get A's in school, but one just 
"get's" it and doesn't have to study, and the other that has to work 
and study like crazy.  Both have the same result, but put in different effort.
At 06:17 12/17/2006, you wrote:
<Snip>
John Nanci
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/

27) From: Mark J Bergh
I like this Brett guy.........
His subtle humor and pointed wit crack me up early in the morning when I
have little to smile about except for the smells of fresh brewing coffee
wafting into my den............Ahhhhhh, going for some YB this morning! 
MJB (no, no relation)

28) From: Sandy Andina
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Yup--you hit the nail on the head. One reason I am constantly  
battling with my weight is that I will not eat something that is  
supposed to be good for me if I don't like the way it tastes. I  
couldn't stand most fresh fruits for years for that reason--I guess  
that's why low-carb eating works best for me because I can eat only  
those foods I find utterly delicious--the most interesting fish,  
seafood, meats and vegetables, as well as a daily tiny square of very  
dark chocolate. When I held myself to similar standards on a merely  
calorie-and-portion-controlled diet (i.e., I will eat nothing that is  
not exquisite and will not waste my precious calories on the  
mundane), it was a disaster, since I kept discovering more luxury  
foods that were not only deliciously complex but also hideously  
fattening.
There's something about fresh fruits unless they're perfectly ripe,  
and sometimes even then--a sort of wildness, an undertaste that would  
touch a raw nerve. Ironically, now that I can have only a very few of  
the lowest-glycemic-index fruits, I sometimes miss the exotic  
flavors. When I drink a Splenda-sweetened beverage, I lament that the  
predominant flavor is always the sweetness, to the detriment of the  
essence of the drink's purported flavor. (That's why I still prefer  
Aspartame-sweetened soft drinks--you can taste the actual cherry,  
lime, orange, etc. that lurks beneath).
Yet I like most vegetables, and find the bitterness of radicchio,  
chicory and arugula to be fascinating and utterly necessary,
On Dec 17, 2006, at 9:36 AM, Alchemist John wrote:
<Snip>
Sandy Andina
www.sandyandina.com
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Yup--you hit the nail on the =
head. One reason I am constantly battling with my weight is that I will =
not eat something that is supposed to be good for me if I don't like the =
way it tastes. I couldn't stand most fresh fruits for years for that =
reason--I guess that's why low-carb eating works best for me because I =
can eat only those foods I find utterly delicious--the most interesting =
fish, seafood, meats and vegetables, as well as a daily tiny square of =
very dark chocolate. When I held myself to similar standards on a merely =
calorie-and-portion-controlled diet (i.e., I will eat nothing that is =
not exquisite and will not waste my precious calories on the mundane), =
it was a disaster, since I kept discovering more luxury foods that were =
not only deliciously complex but also hideously fattening.
There's something about = fresh fruits unless they're perfectly ripe, and sometimes even then--a = sort of wildness, an undertaste that would touch a raw nerve. = Ironically, now that I can have only a very few of the = lowest-glycemic-index fruits, I sometimes miss the exotic flavors. When = I drink a Splenda-sweetened beverage, I lament that the predominant = flavor is always the sweetness, to the detriment of the essence of the = drink's purported flavor. (That's why I still prefer Aspartame-sweetened = soft drinks--you can taste the actual cherry, lime, orange, etc. that = lurks beneath).
Yet I like most vegetables, = and find the bitterness of radicchio, chicory and arugula to be = fascinating and utterly necessary, On Dec 17, 2006, at 9:36 = AM, Alchemist John wrote:

Supertasters CAN"T = ignore the flavors so it is either be assaulted or make sure the food = (and coffee) is amazing

= Sandy Andinawww.sandyandina.com = = --Apple-Mail-15--913412707--

29) From: Tom Ulmer
I figure they are supposed to be chewed...

30) From: Mark J Bergh
I'm tellin' ya, this is the funniest guy on the forum! 
MJB (still ROTFL - and, what's in that ZigZag anyway)

31) From: Aaron
Sandy said:
(however, bananas make me gag). Go figure.
================
Try chewing them up first  :)
Aaron

32) From: Scot Murphy
On Dec 17, 2006, at 3:07 AM, Sandy Andina wrote:
<Snip>
I'm beginning to think there's an unwitting caveat in there.  
Supertasters normally can't stand coffee--when it's your everyday  
supermarket coffee. That's why we have such a hard time convincing  
non-supertasters that home roast excels above all other coffee! They  
can't tell! It *does* all taste alike to them! Meanwhile, to us, the  
coffee that they enjoy is, to us, bitter and sour and whatever they  
say. Freshly roasted Papua New Guinea, though? That's a horse of a  
different roast color. ;)
Perhaps the people who test supertasters should examine the coffee  
they depend on and alter their tests accordingly.
Scot "by the way, that Congo rocks" Murphy
---
"You were sick, but now you're well again, and there's work to do."
                           --Kilgore Trout

33) From: raymanowen
It's Fixed! -ro

34) From: raymanowen
From Sweet Maria's website comes:
"*Roast: * City to City + acheives the malty sweetness and floral/fruit
sweetness,
but it certainly can stand up to Full City roast.
I would keep this coffee out of second crack, personally."
On 12/18/06, True, Dennis W. FC1 (CVN69)  wrote:
<Snip>
-- 
"When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the Mighty
Wichita (ex- NYC Paramount) WurliTzer- 1976

35) From: True, Dennis W. FC1 (CVN69)
Speaking of PNG I have some that I got in a few samplers from tom (1.5#)
total and I haven't roasted any of it yet... Any thoughts on rest, roast
level, and anything else I need to know before roasting this?
Dennis
AKA
FC1(SW) Dennis W. True
CS/CS-5
USS Dwight D. Eisenhower (CVN 69)
FPO AE 09532-2830
HG/DB and Z&D roasting in the Persian Gulf
 "On station and on point 138 and counting down..." 
I'm beginning to think there's an unwitting caveat in there.  
Supertasters normally can't stand coffee--when it's your everyday  
supermarket coffee. That's why we have such a hard time convincing  
non-supertasters that home roast excels above all other coffee! They  
can't tell! It *does* all taste alike to them! Meanwhile, to us, the  
coffee that they enjoy is, to us, bitter and sour and whatever they  
say. Freshly roasted Papua New Guinea, though? That's a horse of a  
different roast color. ;)

36) From: LInda Reese
Good morning, Dennis, I've done several roasts of the new PNG-Kimmel 
Peaberry in the Z&D. I've set the time cycle to 23 for 120 gr. of beans. 
This is a touch darker than my usual; still not too close to 2nd crack but 
it's also great backed off a minute or so in the roast time. This PNG has 
become one of my favorites; to the point that I think twice before roasting 
it to give away! A SweetMaria's PNG (I think the '05?) was my introduction 
to homeroasted coffee - roasted by my friend Mike using a HotTop. Over time 
I moved away from the PNG as too boring(!), but Mike tried some of this 
batch and recommended it. I got some and haven't regretted the choice (I 
immediately ordered 10lbs more!).  It seems to have more 'depth' than the 
PNG I remember. I'm certain it will be a hit. Take care, Linda

37) From: True, Dennis W. FC1 (CVN69)
This is a multi-part message in MIME format.
Thanks, that is what I needed!  
 
 
Dennis 
AKA 
FC1(SW) Dennis W. True 
CS/CS-5 
USS Dwight D. Eisenhower (CVN 69) 
FPO AE 09532-2830 
HG/DB and Z&D roasting in the Persian Gulf
 "On station and on point 137 and counting down..." 
From Sweet Maria's website comes:
"Roast: City to City + acheives the malty sweetness and floral/fruit
sweetness, 
but it certainly can stand up to Full City roast. 
I would keep this coffee out of second crack, personally."
On 12/18/06, True, Dennis W. FC1 (CVN69)  wrote:
	Speaking of PNG I have some that I got in a few samplers from
tom (1.5# )
	total and I haven't roasted any of it yet... Any thoughts on
rest, roast
	level, and anything else I need to know before roasting this?
	
	
	
	Dennis
	AKA
	FC1(SW) Dennis W. True
	CS/CS-5
	USS Dwight D. Eisenhower (CVN 69) 
	FPO AE 09532-2830
	
	HG/DB and Z&D roasting in the Persian Gulf
	"On station and on point 138 and counting down..."
	
	
	
	I'm beginning to think there's an unwitting caveat in there.
	Supertasters normally can't stand coffee--when it's your
everyday 
	supermarket coffee. That's why we have such a hard time
convincing
	non-supertasters that home roast excels above all other coffee!
They
	can't tell! It *does* all taste alike to them! Meanwhile, to us,
the
	coffee that they enjoy is, to us, bitter and sour and whatever
they 
	say. Freshly roasted Papua New Guinea, though? That's a horse of
a
	different roast color. ;)-- 
"When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the
Mighty Wichita (ex- NYC Paramount) WurliTzer- 1976 

38) From: George Birchard
This is a multi-part message in MIME format.
Supertaster here. I've actually tasted the bitter paper (Ugh).  As a kid 
even a hint of green pepper would make me feel like vomiting. With age, 
I have become less hypersensitive to green peppers but I still hate 
pickles because of the bitterness. I used to dislike coffee before I 
discovered specialty coffeeshops - not *$.
The tastebuds themselves become less sensitive with age. I still have a 
sensitive wense of smell too. And I love a good espresso, but I hate 
bitter espresso. Yes, I can taste most of the flavors they describe if I 
get the same roast and prep (although sometimes it's obvious that 
there's an inconsistency.)
I have no doubt that Tom is a supertaster. He could never do his 
detailed descriptions, otherwise. He is damn good at it.
miKe mcKoffee wrote:
<Snip>

39) From: raymanowen
"...why [do] we have such a hard time..."
Been thinking about that- Who foisted coffee off on you, and you decided it
was a "must have?"
I still don't know how to do it just right for myself- I make little changes
in the way I process it and appreciate the differences. My tastes are no
better than others' - they're just mine.
Feel free to pan my coffee- it suits me. How about a stick of gum?
Could I offer you a 125# gold brick? It wouldn't be very big- or "Just write
me a check- the brick would be inconvenient."
Cheers -RayO, aka Opa!
"The indisputable truth is that no coffee is fresh if it isn't fresh
roasted." - - Martin Diedrich


HomeRoast Digest