HomeRoast Digest


Topic: Light Roast or Dark Roast? (2 msgs / 59 lines)
1) From: Eddie Dove
Interesting ...
I brought to work today, in two separate thermoses, Ethiopia FTO DP
Sidamo.  In the one was a Technivorm w/Swissgold brew of the Sidamo
roasted to City/City+ and in the other was the same type brew of the
Sidamo roasted to Full City/Full City+.
It was interesting to watch two gentlemen describe to one another how
they each liked the other roast better.  One liked the lemony
brightness of the lighter roast while the other liked the darker
blueberry flavor of the darker roast.
Eddie
-- 
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2) From: Frank Coster
Eddie,
Since setting up my RK rig I have sold coffee semi commercially to employees 
and friends at my wife's winery. Now, all these people are in the wine 
industry which means for the most part that they have discriminating palates 
for beverages. I roast about 20 lbs a week for them, each week is one of 
four current greens that I have in stock. They include;
1) Sumatra Mandheling G-1   ( I usually roast to FC+ to Vienna)
2) Eth Yirgacheffe    (I usually roast to C+)
3) Kenya AA Mulima   (I usually roast C+, FC and FC+ for a melange)
4) Panama SHB Maunier.  (usually roasted FC+ to Vienna)
Feed back indicates that about 2/3 of the employees prefer the darker 
roasted Sumatra and Panama, and 1/3 prefer the lighter roasted Yirgi and 
Kenya. Though I got very positive feed back from everyone on a Kenya I did 
in melange where one of the batches had some Vienna roast in it. My 
winemaker wife took a couple of years to come around to appreciating lighter 
roasts and has become a fanatic of Ethiopians, particularly the Misty Valley 
and Harar Horse. I am guessing that over the next several months that the 
majority will start to swing over to the lighter roasts. It will be 
interesting to see how these peoples tastes develop.
Frank


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