HomeRoast Digest


Topic: Methods for keeping in sync with great greens (10 msgs / 256 lines)
1) From: scott Bukofsky
Hi there, folks.
Inevitably I order a bunch of one pounders of a
variety of coffees, and by the time they make it into
my rotation (large backlog of greens, ya know ;-))and
I find out I like them, they are sold out.  This must
have happened a half dozen times in the past few
months.  Other than buying larger amounts on
speculation, what methods do you use?  I know all the
coffees from Tom are great, but it would be nice to be
able to pick up some real favorites in bulk to keep
around.  I just can't get in sync enough to actually
accomplish this.
Best regards,
Scott
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2) From: Beth Henkels
Scott,
I have been wondering the same thing myself.  Being a newbie, I had always
just ordered one pounders and by the time I found out I liked it, it was no
longer available.  Last night I placed another order and ordered 2lbs. of
some of the coffees; just on a whim that I will like them that much.
Honestly, I haven't had a bad coffee yet, but I always wondered how people
knew to order 10lbs. etc. of new coffees.  It will be interesting to see
what the pros have to say.  Thanks for bringing it up!
Beth

3) From: Barry Luterman
Buy the 1 pounders . When you find something you like. Wait till Tom's 
review is very similar for a new coffee then go for it.

4) From: raymanowen
"...what methods do you use?" >buying larger amounts on speculation!<
Actually, buying green coffee from Sweet Maria's does not represent any risk
or speculation, but you will realize that for yourself soon enough.
If you're going to buy less than a Fiver of any coffee from Sweet Maria's,
you'd better keep astute of the arrival date. Cup it directly after you
receive it. Imagine yourself running out of it a couple of days after
everybody else has cupped it and reordered. Now, Tom's out of it too.
Cheers -RayO, aka Opa!
Got Grinder?

5) From: Alchemist John
I don't come up against that problem.  I can only speculate that it 
is a familiarity with the greens in general and Tom's cupping 
notes.  When something strikes the right chord, I jump on it.  Rarely 
do I think of a given coffee as "new".  It is quite often a new year 
for an old friend.
In your case, I would recommend bumping the new order into rotation 
as a smaller batch size (what is your normal batch size? Mine is a 
pound, so that would not work well for you).  That way you know 
within a couple of weeks which ones really light you up.
At 17:44 6/10/2007, you wrote:
<Snip>
John Nanci
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/

6) From: Justin Marquez
On 6/10/07, scott Bukofsky  wrote:
<Snip>
As others have noted, SM represents no risk to you. The risk is that
particular origins or processes may not do it for you.  Not everyone loves a
Monsooned Malabar, but Tom will have this year's BEST sample of one, if any
are good enough to pass his muster.
The "risk" can be minimized by finding out what you like best. I would
recommend ordering a sample pack, reading Tom's reviews of them, roast 'em
and brew. Then compare what YOU taste and like to what Tom has said in the
reviews.  Your tastes may not match his, but you can "calibrate" to his
reviews.
Another thing to consider is that coffees which score over 88 are pretty
rare. If you see one of those coming from an origin you already know that
you like - JUMP ON IT!   Don't buy just by score or by price (either low or
high...), but certainly consider what they may mean.
Safe Journeys and Sweet Music
Justin Marquez (CYPRESS, TX)

7) From: LInda Reese
Scott and Beth,
I was (and still am) quite fortunate to be able to sample and compare 
coffees with a friend who is an earlier Sweetmarias/homeroast convert.  He 
and I both started out simply in search of a lighter roast option. He 
discovered Sweetmaria's; began roasting and brewing using greens and 
equipment from them; the incredible bump-up in quality and selection came as 
part of the package!
We both continue to prefer coffees that are best at lighter roasts. I read 
Tom's descriptions and make my final choices based largely on his 
recommended roast level. As Alchemist John mentioned, over time, you'll 
learn which coffee profiles and roasts you prefer. I know that I'd be 
wasting my $ on bugisu (not to mention depriving others of a favorite!). 
I've also learned that not all coffee from one country is the same, e.g. I 
know now that I prefer Columbia coffee from the Huila region rather than 
from Narina; so I will likely skip the Columbia offerings until another 
Huila arrives; then I'll order 10 lbs!
Tom's flavor quality analysis graphs can also be helpful in searching out 
coffees similar to those that you know you like.
Do a sample roast of everything you get as soon as you get it; then 
immediately order more of the coffees you like.
Another approach would be to choose one coffee that you know you like and 
order 5lbs. Roast it at a variety of levels and really get to know that 
coffee and the level of roast you prefer. I think it was raymanowen who gave 
that advice once.  Similar to wine - to get to know cabernet, compare 
several to each other; don't confuse yourself by trying to compare a 
cabernet to a pinot noir or a riesling.
This time next year, you'll both be giving advice to newbies!
Take care, Linda
The From: "scott Bukofsky" 
To:

8) From: Steve
On Jun 10, 8:44 pm, scott Bukofsky  wrote:
<Snip>
Scott,
This happened to me too.  And while some will say (the truth) that
there is no bad coffee on SM's website, one might have a preference
for one over the other, or may want large quantities of one for a
daily drinker over another.  The best solution for this is patience.
Read the reviews, buy a lot of varieties of coffee, remember them.  In
about a year, even though the coffees are different every year, you
will start seeing repeats (same origin, type, varietal, etc), and will
be able to make a more informed purchase.  For now, its much easier to
just enjoy the variety and settle on one of Tom's more plentiful
selections as a daily drinker.
Steve

9) From: Les
Linda said, "We both continue to prefer coffees that are best at
lighter roasts. I read
Tom's descriptions and make my final choices based largely on his
recommended roast level. As Alchemist John mentioned, over time, you'll
learn which coffee profiles and roasts you prefer. I know that I'd be
wasting my $ on bugisu (not to mention depriving others of a favorite)."
Uganda Bugisu is fantastic at a light roast.  It has some of the most
awesome chocolate at the lighter roasts.  To bad Tom doesn't seem to
be able to keep a steady supply.
Les

10) From: LInda Reese
Les, there's such a wide ranging selection of beans from which to choose at 
Sweetmarias; I generally default to Tom's recommended roast levels and stick 
with those best at C to C+.  However, I do admit to being tempted by any 
variety of peaberry as well as any coffee scoring 88 or higher! As for the 
bugisu, luckily for me, my friend Mike still had some bug left and gave me 
enough for two small batches (Zack & Dani size).  I'm roasting it right now 
and I just heard 1st crack at about 12 minutes into the roast.  I'd been 
debating as to where to stop the roast but now I'll stop it at about a C+ 
thanks to your tip. I'll let you know how it turns out. Take care, Linda


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