HomeRoast Digest


Topic: Guatemala "Blue Quetzal" Bourbon (25 msgs / 842 lines)
1) From: Eddie Dove
If this is not in your stash, I strongly recommend you get some!  Somebody
earlier asked about coffee to buy with their Sweet Maria's Gift Certificate
... put this on the list!  If this is already in your stash and you haven't
already, roast some!
I roasted this coffee this past Saturday with a modified profile in my Gene
Cafe.  Even on only 12 hours of rest, the cup was excellent; its aroma and
taste are both inviting and addictive.  This coffee cups exactly as
described by Tom with dark chocolate, raisin sweetness, and clove; potpourri
comes to mind and looking at Tom's notes, he mentions potpourri.  Per Tom,
"this coffee exudes immense cup quality ... and as a guy that just likes a
great cup of coffee, this is one I take home on the weekend."
This coffee is also a great break from all of the coffees that can strain
your palate at either end of the spectrum.  With rest, it develops a
soothing creaminess; not so much oily as it is creamy ... I just can't put
my finger on the proper analogy.
A co-worker tried it this morning and said, "Wow! This is another really
good coffee.  Alright, I need to buy coffee from you about once a week or
so.  I need some this week because, as you suggested I bought a French Press
and I have already used up all of the coffee you gave me for Christmas."
Many, many thanks to Barry Luterman for reminding me about this one!
Eddie
-- 
My Home Coffee Roasting Blog and Profiles for the Gene Cafehttp://southcoastcoffeeroaster.blogspot.com/

2) From: Blake R.
This is a multi-part message in MIME format.
My first roast of this did not turn out so good.  The brew was a little =
bit on the sour side.  Like Tom says this bean looks darker than its =
actual roasted level and that caused me to hit the cool button to quick =
on the first batch.  I roasted the next batch to a FC+ and now =
understand and appreciate the unique and complex flavor of this bean.  =
This is simply an exquisite coffee.  I get frustrated when we talk about =
a good bean like this because it usually gets sold out before I buy a =
stash of it.  :o)  None the less thanks for sharing Eddie.  Reviews of =
coffee beans are my favorite posts on this forum.
Blake

3) From: Kevin
Eddie,
What GC temp profile did you use on this bean?
kevin
On 12/27/06, Eddie Dove  wrote:
<Snip>
-- 
My home coffee roasting blog:http://homecoffeeroastblog.blogspot.com/Kevin

4) From: Eddie Dove
Kevin,
In a nutshell,
*Profile:*  300F for 5 mins of drying (at temp by 1:45), 435F until 1=
0:30
(at temp at 8:00), 456F until 12:00 (at temp at 11:30), 482 until 13:30 =
&
14:00 (at temp by 13:00), 456 until end of roast(18:00 & 17:30), cooled on
fan with Wearever Cushionaire Pan.
It is now posted on my blog .
I also came up with an updated template that actually comes out pretty nice
when it is opened from the web page.  It also has a record of time and
temperatures.  I will post the others as soon as I can.
Anyone who visits, please let me know what you think.  I still need to get
better at recording my cuppings.
Eddie
-- 
My Home Coffee Roasting Blog and Profiles for the Gene Cafehttp://southcoastcoffeeroaster.blogspot.com/On 12/28/06, Kevin  wrote:
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5) From: Kevin
Eddie,
I noticed you run the GC at 482 from 12:00 to 13:30-14:00 then
throttle back to 456.  What are the thoughts behind this ramp as
opposed to 435 until 10:30 then 456?
On 12/28/06, Eddie Dove  wrote:
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-- 
My home coffee roasting blog:http://homecoffeeroastblog.blogspot.com/Kevin

6) From: Eddie Dove
I was shooting to enhance brightness by getting as much heat heat into the
bean as possible before 1st crack without cauterizing the outside and
insulating the bean.  I dialed back a little before first crack so that I
would have a good span of time between 1st and 2nd crack and then I could
definitely hit Full City and not go into 2nd crack at all.
I hope this helps ... sometimes I have trouble writing the thinking ...
Eddie
On 12/28/06, Kevin  wrote:
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:30
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t
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s
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"
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!
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-- 
My Home Coffee Roasting Blog and Profiles for the Gene Cafehttp://southcoastcoffeeroaster.blogspot.com/

7) From: Kevin
Eddie,
It definately helps, thank you!  I'm still learning the nuances of
using a temp profile.
On 12/28/06, Eddie Dove  wrote:
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ne!
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-- 
My home coffee roasting blog:http://homecoffeeroastblog.blogspot.com/Kevin

8) From: Eddie Dove
Kevin,
That makes two of us so please keep sharing your results.
Eddie
On 12/28/06, Kevin  wrote:
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-- 
My Home Coffee Roasting Blog and Profiles for the Gene Cafehttp://southcoastcoffeeroaster.blogspot.com/

9) From: Eddie Dove
WOW!  5 days rest and the flavors are even more balanced and the aroma is an
explosion of potpourri with a soft, yet alluring and enticing scent of
cinnamon, then rose; just like when you sink your nose deep into a Tea Rose
and the aroma is almost pungent at first, but then becomes so soft and
beautiful.  There is chocolate (almost sweet), raisin sweetness with concord
grape and the clove has become more subtle and balanced with the rest of the
cup.  At first it is a very "wet" mouthfeel and finishes with an almost
drying effect.  The taste is awesome, but one can almost be satisfied just
drinking in the aromas; nose in cup, breathe deeply and your eyes may roll
back in your head whilst the aroma relaxes every muscle in your body from
pure satisfaction.  You may want to make sure you leave the cup on the table
so it does not fall out of your hands.
Just had to share ...
Eddie
-- 
My Home Coffee Roasting Blog and Profiles for the Gene Cafehttp://southcoastcoffeeroaster.blogspot.com/On 12/27/06, Eddie Dove  wrote:
<Snip>

10) From: Brett Mason
Emerson never wrote so eloquently...
  Thanks, Brett
On 12/29/06, Eddie Dove  wrote:
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.com

11) From: Les
Eddie,
You are killing me with that review.  Tom is on vacation!  I am sure orders
are stacking up.  You are now offically the Southern shill for Sweet
Marias.  I can't be the only shill.  That said, I am enjoying a rich malty
cup of Sumatra Blue Batak from last year.  Wow is this good stuff!  I
noticed it came in November of last year, so I wonder if we are going to get
any real good Indonesian coffees this year?  Tom had some real special
treats last year.
On 12/29/06, Eddie Dove  wrote:
<Snip>

12) From: Derek Bradford
I finished my Batak a couple months ago.  It was everything I
remembered it to be and more.  Great stuff.  While we're tossing
around the great ones of last year, I just finished a few ristrettos
of Harar Lot 30.  I still can't get over the blueberry in that cup.
Thanks for the writeup, Eddie.  That stuff sounds great.  Do one for
the Idido that's coming back on the offerings page, would you?
--Derek
On 12/30/06, Les  wrote:
<Snip>
-- http://www.novernae.comHome of the Wandering Sloth

13) From: Les
I'll be roasting the last of my Harar Lot 30 tonight.
Les
On 12/29/06, Derek Bradford  wrote:
<Snip>

14) From: Jeff Oien
I just finished a roast of last year's Sumatra Lintong. At FC+ to me
it's the perfect Sumatra. Big body, sweet, earthy with a little acidity.
He just got a new lot in. I know it's not unique like the Blue Batak
but I had forgotten how good the Lintong is.
JeffO
Les wrote:
<Snip>

15) From: Eddie Dove
"You are now offically the Southern shill for Sweet Marias."
Unashamedly ...
Yet another set of business cards ...
On 12/29/06, Les  wrote:
<Snip>
-- 
My Home Coffee Roasting Blog and Profiles for the Gene Cafehttp://southcoastcoffeeroaster.blogspot.com/

16) From: Wesley Simon
I still have about 1/2 pound of Blue Batak and probably 18 pounds of Lot
30.  The last of my Panama Carmen Estates 1800m was drank this past week.
Last night's roast was Brasil YB, Sumatra Mandheling, and some El Salvador
that was a Christmas gift.
Yesterday's order was
20 pounds Sumatra Mandheling
5 pounds Sumatra Blue Lintong
5 pounds Java Government Estate Djampit
Wes
On 12/29/06, Les  wrote:
<Snip>

17) From: miKe mcKoffee
This is a multi-part message in MIME format.
IMO one of the reasons for such great complex balanced cups from coffees
like this is not only because of growing conditions and processing, but
greatly because of the (lower yield) heirloom bourbon varietal. Most of the
high yield hybrids (like Caturra or especially Catuai) just can't compare in
the cup. Personally I've stopped buying coffee from any region with Catuai
component, some Caturra is tolerable.
 
WOW at 5 days rest eh, why am I not surprised! 
Kona Konnaisseur miKe mcKoffee 
URL to Rosto mods, FrankenFormer, some recipes etc: http://mdmint.home.comcast.net/coffee/Rosto_mod.htm
Ultimately 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.  
From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Eddie Dove
Sent: Friday, December 29, 2006 6:33 AM
To: Sweet Maria's Home Coffee Roasting Mailing List
Subject: Re: +Guatemala "Blue Quetzal" Bourbon
WOW!  5 days rest and the flavors are even more balanced and the aroma is an
explosion of potpourri with a soft, yet alluring and enticing scent of
cinnamon, then rose; just like when you sink your nose deep into a Tea Rose
and the aroma is almost pungent at first, but then becomes so soft and
beautiful.  There is chocolate (almost sweet), raisin sweetness with concord
grape and the clove has become more subtle and balanced with the rest of the
cup.  At first it is a very "wet" mouthfeel and finishes with an almost
drying effect.  The taste is awesome, but one can almost be satisfied just
drinking in the aromas; nose in cup, breathe deeply and your eyes may roll
back in your head whilst the aroma relaxes every muscle in your body from
pure satisfaction.  You may want to make sure you leave the cup on the table
so it does not fall out of your hands.
Just had to share ...
Eddie
-- 
My Home Coffee Roasting Blog and Profiles for the Gene Cafehttp://southcoastcoffeeroaster.blogspot.com/ 
On 12/27/06, Eddie Dove  wrote: 
If this is not in your stash, I strongly recommend you get some!  Somebody
earlier asked about coffee to buy with their Sweet Maria's Gift Certificate
... put this on the list!  If this is already in your stash and you haven't
already, roast some! 
I roasted this coffee this past Saturday with a modified profile in my Gene
Cafe.  Even on only 12 hours of rest, the cup was excellent; its aroma and
taste are both inviting and addictive.  This coffee cups exactly as
described by Tom with dark chocolate, raisin sweetness, and clove; potpourri
comes to mind and looking at Tom's notes, he mentions potpourri.  Per Tom,
"this coffee exudes immense cup quality ... and as a guy that just likes a
great cup of coffee, this is one I take home on the weekend." 
This coffee is also a great break from all of the coffees that can strain
your palate at either end of the spectrum.  With rest, it develops a
soothing creaminess; not so much oily as it is creamy ... I just can't put
my finger on the proper analogy. 
A co-worker tried it this morning and said, "Wow! This is another really
good coffee.  Alright, I need to buy coffee from you about once a week or
so.  I need some this week because, as you suggested I bought a French Press
and I have already used up all of the coffee you gave me for Christmas." 
Many, many thanks to Barry Luterman for reminding me about this one!
Eddie
-- 
My Home Coffee Roasting Blog and Profiles for the Gene Cafehttp://southcoastcoffeeroaster.blogspot.com/ 

18) From: True, Dennis W. FC1 (CVN69)
This is a multi-part message in MIME format.
I have 1/2# of Lot 30 vac sealed at home for my first roast after I get
back. (thanks Java Jerry he gave it to me last summer) 
--My second roast will be the Vac sealed Geisha--
 
I tried to plan well, that and i didn't know enough about roasting
before I left i didn't want to risk not getting a great cup out of these
wonderful coffee's
 
Dennis 
AKA 
FC1(SW) Dennis W. True 
Safety Dept 
USS Dwight D. Eisenhower (CVN 69) 
FPO AE 09532-2830 
HG/DB and Z&D roasting in the Arabian Sea 
 "On station and on point 126 and counting down..." 
 
 
 
 
I'll be roasting the last of my Harar Lot 30 tonight.
 
Les
 
On 12/29/06, Derek Bradford  wrote: 
	I finished my Batak a couple months ago.  It was everything I
	remembered it to be and more.  Great stuff.  While we're tossing
	around the great ones of last year, I just finished a few
ristrettos
	of Harar Lot 30.  I still can't get over the blueberry in that
cup.
	
	Thanks for the writeup, Eddie.  That stuff sounds great.  Do one
for 
	the Idido that's coming back on the offerings page, would you?
	
	--Derek
	
	On 12/30/06, Les  wrote:
	> Eddie,
	> You are killing me with that review.  Tom is on vacation!  I
am sure orders 
	> are stacking up.  You are now offically the Southern shill for
Sweet Marias.
	>  I can't be the only shill.  That said, I am enjoying a rich
malty cup of
	> Sumatra Blue Batak from last year.  Wow is this good stuff!  I
noticed it 
	> came in November of last year, so I wonder if we are going to
get any real
	> good Indonesian coffees this year?  Tom had some real special
treats last
	> year.
	>
	>
	>
	> On 12/29/06, Eddie Dove < southcoastcoffeeroaster>
	> wrote:
	> > WOW!  5 days rest and the flavors are even more balanced and
the aroma is
	> an explosion of potpourri with a soft, yet alluring and
enticing scent of 
	> cinnamon, then rose; just like when you sink your nose deep
into a Tea Rose
	> and the aroma is almost pungent at first, but then becomes so
soft and
	> beautiful.  There is chocolate (almost sweet), raisin
sweetness with concord 
	> grape and the clove has become more subtle and balanced with
the rest of the
	> cup.  At first it is a very "wet" mouthfeel and finishes with
an almost
	> drying effect.  The taste is awesome, but one can almost be
satisfied just 
	> drinking in the aromas; nose in cup, breathe deeply and your
eyes may roll
	> back in your head whilst the aroma relaxes every muscle in
your body from
	> pure satisfaction.  You may want to make sure you leave the
cup on the table 
	> so it does not fall out of your hands.
	> >
	> > Just had to share ...
	> >
	> > Eddie
	> > --
	> > My Home Coffee Roasting Blog and Profiles for the Gene Cafe
	> >http://southcoastcoffeeroaster.blogspot.com/	> >
	> >
	> > On 12/27/06, Eddie Dove
	> < southcoastcoffeeroaster
  > wrote:
	> > > If this is not in your stash, I strongly recommend you get
some!
	> Somebody earlier asked about coffee to buy with their Sweet
Maria's Gift
	> Certificate ... put this on the list!  If this is already in
your stash and
	> you haven't already, roast some!
	> > >
	> > > I roasted this coffee this past Saturday with a modified
profile in my 
	> Gene Cafe.  Even on only 12 hours of rest, the cup was
excellent; its aroma
	> and taste are both inviting and addictive.  This coffee cups
exactly as
	> described by Tom with dark chocolate, raisin sweetness, and
clove; potpourri 
	> comes to mind and looking at Tom's notes, he mentions
potpourri.  Per Tom,
	> "this coffee exudes immense cup quality ... and as a guy that
just likes a
	> great cup of coffee, this is one I take home on the weekend." 
	> > >
	> > > This coffee is also a great break from all of the coffees
that can
	> strain your palate at either end of the spectrum.  With rest,
it develops a
	> soothing creaminess; not so much oily as it is creamy ... I
just can't put 
	> my finger on the proper analogy.
	> > >
	> > > A co-worker tried it this morning and said, "Wow! This is
another really
	> good coffee.  Alright, I need to buy coffee from you about
once a week or 
	> so.  I need some this week because, as you suggested I bought
a French Press
	> and I have already used up all of the coffee you gave me for
Christmas."
	> > >
	> > > Many, many thanks to Barry Luterman for reminding me about
this one! 
	> > >
	> > > Eddie
	> > >
	> > > --
	> > > My Home Coffee Roasting Blog and Profiles for the Gene
Cafe
	> > >http://southcoastcoffeeroaster.blogspot.com/	> >
	>
	>
	
	
	--
http://www.novernae.com	Home of the Wandering Sloth

19) From: Eddie Dove
Just a follow-up on the last cup at 11 days rest ... good aroma with intense
dark chocolate all the way through cooling.
Eddie
-- 
My Home Coffee Roasting Blog and Profiles for the Gene Cafehttp://southcoastcoffeeroaster.blogspot.com/On 12/29/06, Eddie Dove  wrote:
<Snip>

20) From: Brian Kamnetz
Hope this isn't a question already discussed.... What does "bourbon" mean in
coffee?
Thanks,
Brian
On 12/29/06, miKe mcKoffee  wrote:
<Snip>

21) From: Eddie Dove
Brian,
It is the type of coffee plant / tree.  There are many and if Tom knows, he
lists it as the "Varietal", right under "Mark" on the 2nd and 3nd rows of
his descriptions, all the way to the right.
Repsectfully,
Eddie
-- 
My Home Coffee Roasting Blog and Profiles for the Gene Cafehttp://southcoastcoffeeroaster.blogspot.com/On 1/4/07, Brian Kamnetz  wrote:
<Snip>

22) From: miKe mcKoffee
I'm no botanist but in my limited understanding there are two major types of
coffees produced commercially: Arabica & Robusta with Arabica being the
primary "Specialty" coffee. Arabica var Typica I believe is thought to be
orginal strain. Arabica var Bourbon was an old naturally occuring mutation
of Typica after coffee was brought the the "New World". Since then there
have been numerous other natural mutations as well has man induced high
yield hybrids created like the "Cats". 
 
Kona Konnaisseur miKe mcKoffee 
URL to Rosto mods, FrankenFormer, some recipes etc: http://mdmint.home.comcast.net/coffee/Rosto_mod.htm
Ultimately 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.
	From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Brian Kamnetz
	Sent: Thursday, January 04, 2007 3:04 PM
	To: homeroast
	Subject: Re: +Guatemala "Blue Quetzal" Bourbon
	
	Hope this isn't a question already discussed.... What does "bourbon"
mean in coffee?
	
	Thanks,
	
	Brian
	
	On 12/29/06, miKe mcKoffee  wrote: 
		IMO one of the reasons for such great complex balanced cups
from coffees like this is not only because of growing conditions and
processing, but greatly because of the (lower yield) heirloom bourbon
varietal. Most of the high yield hybrids (like Caturra or especially Catuai)
just can't compare in the cup. Personally I've stopped buying coffee from
any region with Catuai component, some Caturra is tolerable.
		 
		WOW at 5 days rest eh, why am I not surprised! 
		Kona Konnaisseur miKe mcKoffee

23) From: Tom Ogren
Brian, Check out the following link for more detail:http://www.coffeeresearch.org/agriculture/varietals.htmRegards,
TO in VA
On 1/4/07, Brian Kamnetz  wrote:
<Snip>

24) From: Dan Mouer
This is a multi-part message in MIME format.
Bourbon is a variety of coffea arabica in the same way that Poodle is a =
variety of Canis famiaris.

25) From: Brian Kamnetz
Very helpful and understandable description; thanks, Tom.
Brian
On 1/5/07, Tom Ogren  wrote:
<Snip>


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