HomeRoast Digest


Topic: Darker roasts for friends? (12 msgs / 482 lines)
1) From: Jonathan Parungao
I just started home roasting and I don't use cream or sugar any more.  My
frieds are Sbux junkies though and love their syrup and cream and sugar.  I
want them to enjoy fresh roasted coffee, but I know that they'll never take
their coffee black.  Do you guys roast darker for a cream and sugar blend or
just get them store bought beans?

2) From: Justin Marquez
On 3/19/07, Jonathan Parungao  wrote:
<Snip>
Either dark roast or light roast, black or with cream and sugar,
homeroast is better!
For giveaway coffee, I usally roast it the same way I roast it for me,
unless I know the intended recipient is a fan of dark roasted. Even
then, I'll see if they will try the lighter roasts.
Safe Journeys and Sweet Music
Justin Marquez (CYPRESS, TX)

3) From: Sandra Andina
--Apple-Mail-25-590369305
Content-Transfer-Encoding: 7bit
Content-Type: text/plain;
	charset-ASCII;
	delsp=yes;
	format=flowed
On Mar 19, 2007, at 9:21 AM, Jonathan Parungao wrote:
<Snip>
Nope.  They get what I happen to be pouring at the moment, whether  
it's a City+ roasted Central or a FC+ Sumatra, and I let them doctor  
it--or not--to taste.  They may need all that junk in their S'bux  
because it's overroasted and stale, or they have a surfeit of bitter  
tastebuds, or like my friend whose sinuses were fried by years of  
infections and allergies have a blunted sense of smell and can taste  
no nuances other than bitter/sweet/salty/sour.  Or--like some--they  
just don't like coffee or don't feel it's "complete" unless it tastes  
like something else. "Everybody doesn't like something," according to  
that old Sara Lee jingle...
If S'bux' roast or questionable freshness is the culprit, I will  
offer to let them taste my homeroast black; but I get a "convert"  
less than a third of the time. Old habits die hard.
Sandy Andina
www.sandyandina.com
www.myspace.com/sandyandina
--Apple-Mail-25-590369305
Content-Transfer-Encoding: quoted-printable
Content-Type: text/html;
	charsetO-8859-1
On Mar 19, 2007, =
at 9:21 AM, Jonathan Parungao wrote:
I just = started home roasting and I don't use cream or sugar any more.  My = frieds are Sbux junkies though and love their syrup and cream and = sugar.  I want them to enjoy fresh roasted coffee, but I know that = they'll never take their coffee black.  Do you guys roast darker for a = cream and sugar blend or just get them store bought = beans? Nope.  They get what I happen to be = pouring at the moment, whether it's a City+ roasted Central or a FC+ = Sumatra, and I let them doctor it--or not--to taste.  They may need = all that junk in their S'bux because it's overroasted and stale, or they = have a surfeit of bitter tastebuds, or like my friend whose sinuses were = fried by years of infections and allergies have a blunted sense of smell = and can taste no nuances other than bitter/sweet/salty/sour.  Or--like = some--they just don't like coffee or don't feel it's "complete" unless = it tastes like something else. "Everybody doesn't like something," = according to that old Sara Lee jingle...
If S'bux' roast or = questionable freshness is the culprit, I will offer to let them taste my = homeroast black; but I get a "convert" less than a third of the time. = Old habits die hard. Sandy = Andinawww.sandyandina.comwww.myspace.com/sandyandina=

= = --Apple-Mail-25-590369305--

4) From: Sean Cary
I like 1/2 and 1/2 and Sweet n lo, simply because I like them...  You eat
hot dogs with mustard or catsup correct?  Would a home roasted hot dog (home
made instead of Oscar Myer/Hebrew National fill in the blank) require you to
eat it w/o condiments?  Duh...no.  
 
I like my coffee like I like it - and that does not detract from the better
cup of coffee that I roast and make.  The fact that I make a better coffee
to start with is the point, not what you or they put in it to make it fit
their preference...
 
Sean M. Cary
Major USMC
Tempus Fugit Memento Mori  
From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Sandra Andina
Sent: Monday, March 19, 2007 11:36 AM
To: homeroast
Subject: Re: +Darker roasts for friends?
On Mar 19, 2007, at 9:21 AM, Jonathan Parungao wrote:
I just started home roasting and I don't use cream or sugar any more. My
frieds are Sbux junkies though and love their syrup and cream and sugar. I
want them to enjoy fresh roasted coffee, but I know that they'll never take
their coffee black. Do you guys roast darker for a cream and sugar blend or
just get them store bought beans?
Nope. They get what I happen to be pouring at the moment, whether it's a
City+ roasted Central or a FC+ Sumatra, and I let them doctor it--or not--to
taste. They may need all that junk in their S'bux because it's overroasted
and stale, or they have a surfeit of bitter tastebuds, or like my friend
whose sinuses were fried by years of infections and allergies have a blunted
sense of smell and can taste no nuances other than bitter/sweet/salty/sour.
Or--like some--they just don't like coffee or don't feel it's "complete"
unless it tastes like something else. "Everybody doesn't like something,"
according to that old Sara Lee jingle...
If S'bux' roast or questionable freshness is the culprit, I will offer to
let them taste my homeroast black; but I get a "convert" less than a third
of the time. Old habits die hard.
Sandy Andina
www.sandyandina.com
www.myspace.com/sandyandina

5) From: raymanowen
Here, here! This Land is Free, and if I offer you a drink of whatever coffee
I have roasted, it's yours to enjoy, Your Way.
I'll try not to be an Arschloch and tell you how you should consume it!
Cheers -RayO, aka Opa
"The indisputable truth is that no coffee is fresh if it isn't fresh
roasted." - - Martin Diedrich
On 3/19/07, Sean Cary  wrote:
<Snip>
-- 
"When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the Mighty
Wichita (ex- NYC Paramount) WurliTzer- 1976

6) From: Diablo
Yes I do, but without them knowing I'm undermining their fix on *$, and weaning
them off by giving them a progressively lighter roast.  But when I do do that,
I do it in their presence and over a cup of it.  So they sit there with this
guy who knows a little bit about coffee, and they share a drink with him.  Then
they hear him say something like, Holy Moly!, you taste the blueberry in
this?!?  This over a cup of Sidamo.  Have had a lot of faces light up when they
catch the blueberry.  Then a little education on why you can taste that flavor
from the coffee I roast.  Once you turn them on to actually tasting a cup, and
not suffering through the burnt flavors, you've got'em.
Leo
--- Jonathan Parungao  wrote:
<Snip>

7) From: Sandy Andina
--Apple-Mail-32-599173757
Content-Transfer-Encoding: 7bit
Content-Type: text/plain;
	charset-ASCII;
	delsp=yes;
	format=flowed
If I'm actually going to be roasting beans as a gift for someone  
who's never tasted anything other than mass-market stuff, I'll ask  
them outright what types of coffee they like. If they respond by  
saying "dark roast," or give a specific bean name, I also ask what  
kind of flavors (e.g., snappy, chocolatey, caramel, fruity) and body  
they like and how they usually brew.  I may still end up giving them  
a dark roast or a blend such as Puro Scuro or even French Roast, but  
have on occasion, based on their answers,  given them a lighter  
Guatemalan or El Salvador and gotten back rave reviews. (But by and  
large, cream-and-sugar folks still don't switch to drinking it black).
The biggest eye-opener is freshness--most of my homeroast recipients  
are astonished to learn just how short the "sweet spot" in the life  
of roasted whole bean coffee can be and even more flabbergasted after  
I tell them to check the date printed on the S'bux bag and what it  
really means.
On Mar 19, 2007, at 12:37 PM, Diablo wrote:
<Snip>
Sandy Andina
www.sandyandina.com
www.myspace.com/sandyandina
--Apple-Mail-32-599173757
Content-Transfer-Encoding: quoted-printable
Content-Type: text/html;
	charsetO-8859-1
If I'm actually going to be =
roasting beans as a gift for someone who's never tasted anything other =
than mass-market stuff, I'll ask them outright what types of coffee they =
like. If they respond by saying "dark roast," or give a specific bean =
name, I also ask what kind of flavors (e.g., snappy, chocolatey, =
caramel, fruity) and body they like and how they usually brew.  I may =
still end up giving them a dark roast or a blend such as Puro Scuro or =
even French Roast, but have on occasion, based on their answers,  =
given them a lighter Guatemalan or El Salvador and gotten back rave =
reviews. (But by and large, cream-and-sugar folks still don't switch to =
drinking it black).
The biggest eye-opener is = freshness--most of my homeroast recipients are astonished to learn just = how short the "sweet spot" in the life of roasted whole bean coffee can = be and even more flabbergasted after I tell them to check the date = printed on the S'bux bag and what it really means. On Mar = 19, 2007, at 12:37 PM, Diablo wrote:
Yes I do, but without them knowing I'm undermining = their fix on *$, and weaningthem off by = giving them a progressively lighter roast.  But when I do do = that,I do it in their presence and = over a cup of it.  So = they sit there with thisguy who knows = a little bit about coffee, and they share a drink with him.  Thenthey hear him say something like, Holy Moly!, you = taste the blueberry inthis?!?  This over a cup of = Sidamo.  Have had a lot = of faces light up when theycatch the = blueberry.  Then a little = education on why you can taste that flavorfrom the = coffee I roast.  Once you = turn them on to actually tasting a cup, andnot = suffering through the burnt flavors, you've got'em. --- = Jonathan Parungao <mckolit> = wrote: = I just started home = roasting and I don't use cream or sugar any more.  Myfrieds are Sbux junkies though and love their syrup = and cream and sugar.  = Iwant them to enjoy fresh roasted = coffee, but I know that they'll never taketheir = coffee black.  Do you = guys roast darker for a cream and sugar blend orjust get them store bought beans? homeroast mailing listhttp://li=sts.sweetmarias.com/mailman/listinfo/homeroastTo change your personal list settings (digest = options, vacations, unsvbscribes) go to http://=sweetmarias.com/maillistinfo.html#personalsettings = Sandy = Andinawww.sandyandina.comwww.myspace.com/sandyandina=

= = --Apple-Mail-32-599173757--

8) From: Jeff Oien
Jonathan Parungao wrote:
<Snip>
I now occasionally roast a pound for a customer. I used to have more 
customers and was looking to do it a lot. I had three customers who like 
dark roasts, one who likes super dark. I did Harar, Yemen and Sulawesi 
for him. Those beans, mainly the first two, still retain just a little 
origin characteristics even at French roast.
But I hated doing it. Too much smoke and roasts that I would never drink.
When I first started roasting I told myself I would only roast stuff 
that I would drink myself, so roasting for others wouldn't take a whole 
lot more time than roasting for myself.
Then I got to roasting for more customers and wanted to please them. It 
became work and not enjoyable at all. Now I'm back to only doing roasts 
I would do for myself.
Think a lot about this now-if you really want to do this and spend the 
time roasting some for yourself and some exclusively for others. If you 
enjoy roasting no matter what that's great you can do this for your 
friends. If you think it will be a pain, don't get yourself trapped into 
doing this.
Sorry for the unsuccinct post.
JeffO

9) From: DJ Garcia
I drink pretty much all cappuccinos and came from a dark roast / =
Starbucks
background, but nowadays after being brainwashed by these people all I
really roast is City / City+. And that's what my friends that I roast =
for
occasionally get :D. They never complain ...

10) From: Scott Marquardt
On 3/19/07, Sandy Andina  wrote:
<Snip>
I have one friend who's still shocked when I come to their house and,
upon spying a bag of my stuff that's a month old and still not gone,
throw it away with histrionic recitations of lyric tragedy, pledging
to return with fresh goods.
It's so true.
To answer the OP, though -- there's good reason to let a *$ junkie's
first taste of your coffee be your best light roast. They really need
that first fresh home-roast experience to be (a) awesome and (b)
lighter. Seriously. Have something darkly roasted on hand just in case
they're really bizzare and spew the lighter cup, but I've converted
some dark roast lovers by simply only having excellent light roasts
for them to try. Nothing exotic -- just a nice, clean City roast of
something special.
I save the exotics for their NEXT epiphany.   ;-)
As for additives: I merely encourage them to try it first with half
their usual sugar, and mention that sweetener can mask great flavors
in great coffee. "You can always stir in 6 more spoons of sugar if
it's bad at first."
The other day at church I watched as an old gal poured as much sugar
into 6 oz. as my grandad used to pour into 5 oz. of tea (that would be
about 3 oz. of sugar, my memory insists). It was astonishing. For her
it wasn't about coffee at all -- it was about delivery of
carbohydrates. I wouldn't presume to counsel a change of habit for
folks who take that direction!
- Scott
- Scott

11) From:
<Snip>
<Snip>
Sandy:
very funny. I have a friend and neighbor who just recently moved about 2 miles away. usually she is the only coffee drinker in the house since her husband has been ill. I started roasting for her almost two years ago, she is HOOKED on fresh roasted, even drove way out to Cave Creek to get fresh roasted while I was gone for a bit and said mine was better!!
upshot, I give her about 1/2 pound every four days or so, more if Steve is drinking as well.
when I took coffee on Sunday, she opened the freezer, took out a mason jar of "older, unused" beans from past and dumped the few beans from her sink top container into the jar.
I gasped, what was this I asked (knowing full well) the entire jar went into the trash. she never saw the hand come and take it out of her hand...
she cried. what would she do when she had none. call ahead.
ginny

12) From: Scott Marquardt
On 3/20/07, pchforever  wrote:
<Snip>
LOL
Friends don't let friends stow stale.
;-)
- S


HomeRoast Digest