HomeRoast Digest


Topic: Next Bean to Roast in my Learn experience? (38 msgs / 810 lines)
1) From: Michael Laggis
This is a multi-part message in MIME format.
I just started roasting recently.  From suggestions from others I =
started my roasting journey with a Columbian bean.  I have now roasted =
and brewed 10lbs. of Colombia Tolima Planadas - El Jordan and would like =
to try another variety.  Any suggestions, and or comments?
Michael

2) From: miKe mcKoffee
Order an 8# sampler, read Tom's reviews and top off order with whatever
strikes your taste fancy.
Kona Kurmudgeon 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.
Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/	From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Michael Laggis
	Sent: Friday, March 30, 2007 11:26 AM
	I just started roasting recently.  From suggestions from others I
started my roasting journey with a Columbian bean.  I have now roasted and
brewed 10lbs. of Colombia Tolima Planadas - El Jordan and would like to try
another variety.  Any suggestions, and or comments?
	
	Michael

3) From: Kevin
The samplers are a nice service provided by Tom.  Every now and then when my
stash is depleted I'll order a double 8 sampler.  It adds variety to the
stash and sometimes forces me to expand my coffee horizons and roast up a
bean I wouldn't ordinarily order.  The samplers are great for
experimentation.  Highly recommended.
-- 
My home coffee roasting blog:http://homecoffeeroastblog.blogspot.com/Kevin

4) From: Brian Kamnetz
Tom includes very nice coffees in his samplers. It is a very easy and
effective way of finding out what you like vs. what you REALLY like!
Brian
On 3/30/07, Kevin  wrote:
<Snip>

5) From: Jim De Hoog
Samplers are a great cost effective way to try different beans you would not normally try. The price break on samplers are nice.
Jim "Ice Bucket Roaster" De Hoog
----- Original Message ----
From: Kevin 
To: homeroast
Sent: Friday, March 30, 2007 2:25:14 PM
Subject: Re: +Next Bean to Roast in my Learn experience?
The samplers are a nice service provided by Tom.  Every now and then when my stash is depleted I'll order a double 8 sampler.  It adds variety to the stash and sometimes forces me to expand my coffee horizons and roast up a bean I wouldn't ordinarily order.  The samplers are great for experimentation.  Highly recommended. 
-- 
My home coffee roasting blog:http://homecoffeeroastblog.blogspot.com/Kevin

6) From: Brett Mason
Have you considered a sampler?
Brett
On 3/30/07, Michael Laggis  wrote:
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.com

7) From: Floyd Lozano
it seems like nobody yet has even thought of or suggested this but i am
going to impart to you a secret bit of wisdom once learned from a master
roaster and frequent Sweet Maria's customer.  she said this, through lips
wet with the nectar of well-rested, exactingly ground, and expertly prepared
coffee bean:
   dude, get the sampler.

8) From: Eddie Dove
Sampler?

9) From: Jeremy DeFranco
I think SM has sampler packs....

10) From: Jim Carter
This is a multi-part message in MIME format.
Still, it would be nice if SM could just randomly pick 4 or 8 coffees 
from the various growing regions around the world. That way, we could be 
exposed to a variety of different beans so we can identify what we might 
like.
Jeremy DeFranco wrote:
<Snip>
-- 
Amber Systems, Inc.
414 Main Street Suite 211-C
Rochester, Michigan 48307
www.ambersystems.com
p. 248-652-3140 ext. 224
f. 248-652-3402

11) From: Jeff Oien
Michael Laggis wrote:
<Snip>
Eight people have suggested the sampler pack. Can we make it 10?
Do you like to roast one bean and really get it down and try it at a lot 
of different roast levels? Then you may want to go on to another single 
bean. If so people could suggest something else you might like if there 
were attributes of the Colombian that you liked.
JeffO, the odd one out

12) From: Michael Laggis
I can appreciate the suggestion of a sampler but I would really like to =
get at least 5 lb of beans so that I can continue practicing roasting.  =
I like to try different roast profiles until I am tasting what Tom is =
tasting when he puts his cupping notes on the green bean description.  I =
started to with a Columbian bean because I was told it was easy to roast =
and still tasted good as long as I got it anywhere in the City to Full =
City and even slightly beyond.  I really enjoy the Columbian and can =
tell my roasting now is much better then when I first started.  With =
that said should I try an African, or Mexican?  Thoughts?
Michael
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13) From: Lissa Potter
On 3/30/07, Michael Laggis  wrote:
<Snip>
This depends a lot on what kind of coffee you like. I'm fond of Timor.
It is forgiving, and is more exciting than Columbians. If you like
body, the Java Djampit is very nice, and is also fairly easy to roast
most years.
If you want to play with the zingy Africans, this isn't the best time
of year for them, but I enjoyed the Rwanda Butare and the Sidamo this
year. They are not quite as easy to roast as the Timor, but aren't
touchy.
The first few years I roasted, I bought only 5 lb. or larger lots, to
allow for getting to know a bean and to practise on. I don't do that
any more, but I still think it is a pretty good idea.
You still might want to split the difference, though, and do a Harvey
order of 2 lb. lots of a couple Indonesians, a couple Africans and
maybe a Brazillian (I prefer Indonesians and Africans, myself). Then,
pick the best, and order 5 lbs. of that. It is amazing how much
coffees vary from place to place, and from year to year.
Be well,
Lissa
-- 
Lissa Potter
UUGI Program Officer
potter.lissa

14) From: raymanowen
"I have now roasted and brewed 10lbs. of Colombia Tolima Planadas - El
Jordan and would like to try another variety.  Any suggestions, and or
comments?
Michael "
Well, yes. Do tell what you learned from roasting, aging, grinding and
brewing the 10lbs.
How did you roast it? I got an 8lb sampler very early, and was a little
frustrated that I ran out of specific varieties well before I was able to
enjoy each one and realize the subtle flavor variations to be had from
differences in my handling of the coffee.
There is not just One Way to roast, or level of roast. All the variations
make for subtle flavor changes. Trying that with a variety sampler is like
playing a pinball game with coffee flavors. The 10lb lot was a good learning
platform. Variation is the name of the game in coffee cup flavors.
And then there's the grinder. It should be mounted to rise up like the organ
consoles in movie theaters of the 20's. The grinder is able to make or break
the cup of coffee or espresso you brew. Grinders are failure prone in many
ways, and the worst ones have the greatest assortment of problems.
When you set the grinder to a particular grind pitch, you want all the
particles to be the same size. Variety pitch size might be OK if you want
Disneyland Coffee flavors in a Halo Halo cup. Unfortunately, lots of folks
satisfy themselves with grinders that could make better small boat anchors.
Fines are NG, whether they're loose or attached to bigger particles.
Cheers -RayO, aka Opa!
Got Grinder?

15) From: Brett Mason
Ask Tom to price an 80lb sampler....
Brett
On 3/30/07, Michael Laggis  wrote:
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.com

16) From: raymanowen
I think I could be happy for a very long time with an 80lb Panama sampler
alone. -ro

17) From: Mark Bartkowiak
This is a multi-part message in MIME format.
A sampler 8 pack would be a good starting point, hehehehe
Mark B. Midland, NC

18) From: Jeff Oien
Michael Laggis wrote:
<Snip>
Since he doesn't have any Mexican beans I would suggest the Brazil
Cachoeira da Grama Yellow Bourbon. If you can get the hint of tangerine 
or similar fruit at City+ you know you got an element that comes out at 
a light roast. Tom says it's good darker too and you can go all the way 
to Vienna and taste how it changes.
Or if you want something totally different and price isn't an issue 
Ethiopia Organic Idido Misty Valley DP would also be good at a variety 
of roast levels. It's dry processed as opposed to wet with the Colombian 
and has enough interest (and is a great, high scoring bean) that you 
could taste quite a bit of difference between roast levels.
JeffO

19) From: Silvia Marsh
I haven't checked to see if it's still available, but I'd suggest a pound of
the Peru Norte Especial...and a sampler. ;) I _love_ the samplers.
Silvia
On 3/31/07, Jeff Oien  wrote:
<Snip>

20) From: Brian Kamnetz
Jim,
It's my impression SM already does what you suggest. My sampler packs (8#)
have always nicely represented the Americas, Africa, and Asia.
Brian
On 3/30/07, Jim Carter  wrote:
<Snip>

21) From: Brian Kamnetz
On 3/30/07, Lissa Potter  wrote:
<Snip>
I roasted Timor yesterday for the first time (got it in a Sampler.) I
roasted it to the first snaps of second, at around 14 mins. This is some of
the best smelling coffee I have ever roasted.
Brian

22) From: Lissa Potter
On 4/1/07, Brian Kamnetz  wrote:
<Snip>
It is a great coffee for roasting by smell. Tastes good, too. You can
usually get different tastes depending on where you take the roast.
It is also all organic.
Be well,
Lissa

23) From: Eddie Dove
Brian,
I really like the Timor and Lissa is quite right about different
tastes at different roast levels.  In fact, I am roasting right now
and the next two batches to be roasted are the Timor.
Eddie
-- 
Docendo Discimus
My Home Coffee Roasting Blog and Profiles for the Gene Cafehttp://themeyers.org/HomeRoast/On 4/1/07, Lissa Potter  wrote:">http://southcoastcoffeeroaster.blogspot.com/Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/On 4/1/07, Lissa Potter  wrote:
<Snip>

24) From: Brian Kamnetz
Someone posted this on the list a while back:
From Jim Shulmans newsgroup messages comes a general profile that I've
tried to follow:
room temp to 265F - initial warm up - as fast as possible (2 minutes)
265F  to 295F - drying phase - 10 degrees rise per minute. (3 minutes) [5]
295F to 385F - browning phase to start of first crack - 30 degrees rise
per minute (3 minutes) [8]
start of first crack to start of second crack (FC) - 10 degrees rise per
minute (5 minutes) [13]
This is a starting point to work from; it will take about 13 minutes to
completion.
I printed this out and, for the first time, actually referred to it while
roasting the Timor yesterday. I was real close through 8 minutes. I wanted
to back off at this point, aiming for first snaps of second at 13 mins, so I
raised my heat gun several inches. I was pretty close, hitting first snaps
at 14 mins. I have been wanting to actually measure temps, in addition to
-by-guess-and-by-golly, but haven't quite figured out which way to go yet.
Brian
On 4/1/07, Eddie Dove  wrote:
<Snip>

25) From: Eddie Dove
Brian,
I am having a cup right out of the roaster ... the buttery, creamy
butterscotch is delicious!
Eddie
-- 
Docendo Discimus
My Home Coffee Roasting Blog and Profiles for the Gene Cafehttp://themeyers.org/HomeRoast/On 4/1/07, Brian Kamnetz  wrote:">http://southcoastcoffeeroaster.blogspot.com/Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/On 4/1/07, Brian Kamnetz  wrote:
<Snip>

26) From:
I am typing right now and it's tuff without a cup of coffee.
ginny
---- Eddie Dove  wrote: 
<Snip>

27) From: Jim Carter
This is a multi-part message in MIME format.
Sorry. Failed attempt at humor on my part.
- Jim
Brian Kamnetz wrote:
<Snip>

28) From: miKe mcKoffee
	From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Jim Carter
	Sent: Sunday, April 01, 2007 3:17 PM
	
	Sorry. Failed attempt at humor on my part.
	
	- Jim
	
No you didn't fail IMO. Your post was quite ironically apropos considering
the thread.
Kona Kurmudgeon 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.
Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/

29) From: neal prentiss
No, it wasn't a failed attempt Jim, I got a good chuckle out of it. Thank
you.
-Neal
On 4/1/07, miKe mcKoffee  wrote:
<Snip>

30) From: Jim Carter
This is a multi-part message in MIME format.
Thanks Neal and Mike. I was just trying to add a little levity; didn't 
mean to offend anybody.
- Jim
neal prentiss wrote:
<Snip>

31) From: Brian Kamnetz
I haven't ground and brewed right out of the roaster since I first began
roasting several years ago. It was delicious, and I don't know why I haven't
done it again. I'll be roasting again Saturday morning and I am going to try
brewing warm out of the roaster again - the Timor too, by the way.
Brian
On 4/1/07, Eddie Dove  wrote:
<Snip>

32) From: Les
Michael,
Let me let you in on a secret!  You will never never taste what Tom is
tasting.  Who told me that bit of information?  Tom Owen when I was cupping
with him at Sweet Marias.  We all have different tasters.  All of us process
the uniqueness of each coffee in our own way.   I can taste the Blueberry in
the Harrar Lot #30, my wife can't.  This is from the same roast and pot of
coffee!   What amazes me is that Tom is skilled enough that he can send us
varietal excellence.  Tom told me that cupping is pretty much a totally
subjective experience.  Yes there are techniques.  Yes there is a certain
amount of objectivity.  I do own two cupping books and I will cup coffee
about once a month to work on my skills.  However, cupping and roasting are
two different things.  I don't remember what kind of roaster you have, but
if it isn't a drum sample roaster, you are not going to get what Tom gets.
To be real frank about the whole thing, I often get better roasts than what
Tom's notes tell me because I have a better roaster than a sample roaster.
I would venture to say your roaster is probably better too.  Sample roasters
don't have that much profile control.  Now, if Tom is writing his notes off
the Probat that may be a different story.  I just love his roasting notes
from the Probat.  It is a real education, but for reduplication, but
learning how beans roast.  Check out this roasting log.http://www.sweetmarias.com/prod.roasted.html  Last of all, enjoy your
coffee.  You should get a sampler and see all the different coffees that are
out there.  I am currently enjoying a Pacamara from last year.  It is so
different than many of the coffees that I have been enjoying of late.  One
other little secret once you learn how to roast a city, full city, and
vienna roast, you have the 3 profiles you need for 95% of your roasting.  It
isn't rocket science.  I am glad that at the end of the first sip, I only
have one question to answer, "Does it taste good.?"  Poor Tom has at least a
dozen or more questions to answer as he cups hundreds and hundreds of
coffees for us each year.
Les
On 3/30/07, Michael Laggis  wrote:
<Snip>

33) From: Floyd Lozano
Well there's tasters and there's tasters.  While there are indeed
'supertasters' out there, I think (opinion yes) that most of us CAN taste
(smokers aside) but not everyone of us can 1) recognize what it is we are
really tasting (man that's good, can't put my finger on it but i like it!)
and 2) articulate it (tastes.... fruity.  like fruit.  vs tasted like
lightly grilled papaya glazed with mango juice and then rubbed with a
seedless strawberry).  I think like with most things, practice can yield
very good results (almost everyone can run.  almost nobody practices!) but
there will always be those that do better than mere practice alone can
account for.
-F
On 4/2/07, Les  wrote:
<Snip>

34) From: Michael Rasmussen
Floyd Lozano wrote:
<Snip>
One technique to use in sharpening your taste perceptions is to frequently do
side-by-side tastings.  Start with dissimilar coffees.  Then brew up coffees that
are the same, perhaps the same bean roasted to two levels.
The side by side where you don't have to rely on taste memory will really imprint
the flavor differences.
-- 
   Michael Rasmussen, Portland, Ore, USA
  Be Appropriate && Follow Your Curiosity
       http://www.patch.com/words/

35) From: stereoplegic
also, don't be afraid to read Tom's cupping notes to compare. this can 
be a great help ("oh yeah, that does taste like tangerine!")
mikeraz wrote:
<Snip>

36) From: Michael Laggis
Well I decided to order 5lb. of Ethiopia FTO Yirgacheffe Oromia.  It =
should be here Sat or Mon.  Thanks for all the input.
Regards
Michael
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37) From: miKe mcKoffee
Interesting choice. My first year home roasting I didn't really care for it,
too "tea" like. Combination of roasting with stock Rosto yielding too fast
roasts resulting in too little body any roast degree and uneducated coffee
palate. Today six years later a WP Yirg' is a virtual "must have" in stash!
Of course my controlled profile Rosto Yirg' roasts are almost twice as long
as a stock Rosto would produce. Not talking super long roasts, 12 minute
range to City+ or Light Full City for a WP Yirg'.
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.
Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/
<Snip>
<Snip>

38) From: Michael Laggis
I am using a Sunpentown Turbo Oven for the heat source and the new style =
Salton Popcorn popper as the base seperated by a spring form pan.  =
Depending on my temp ramp up I can get full city at 12min or with a =
slower ramp up full city at 15 to 16 min. with two level cups of greens. =
 It will be fun to play with.  Thats why with my first bean I ended up =
buying and roasting 10lbs. Trying different roasting profiles and seeing =
what it did to the taste in the cup.
I have about 5 days supply left of the Columbian so I should have my =
first roast of the Yirgacheffe rested for a day or so before I start =
tasting it. 
Regards
Michael


HomeRoast Digest