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Topic: Post Roast Bean Munch ---> was Re: +finally, my (109 lines)
1) From: Stephen Carey
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I know I am new to this, but I have to 
agree.  From the first roast and the bean I 
crunched on I could find the chocolate flavor, 
though not the citrus flavor that many describe, 
now a few days later I can really taste a 
semi-sweet chocolate flavor at the end of the 
sip.  It got better, softer, yet, more pronounced.
On the beans I roasted last night, from the same 
batch of green Rwanda Butare Bourbon, I could 
taste the chocolate earlier in munching it, and a 
hint of the citrus flavor - or what I assume is 
meant by that.  I had made adjustments to the 
roast based on things I learned here and in one 
of the books, plus what my gut told me made 
sense.  I will know more once it has rested more, 
though I tried some this morning, only 15 hours 
after the roast and it was all around smoother, 
had less of a heavy coffee flavor, and the 
flavors I felt in the bean taste test seemed more 
pronounced.  I know it needs to rest more to 
really see how it did, but it seems on track.
As you all know, when new to this it is hard to 
tell if the flavor is really there or do I really 
want it to be there so that's what I taste, mind 
over matter.  In this case, I think the tongue 
and the taste buds were correct, it was a fine 
cup of coffee and I believe it will get better in another day.
That's my 2
Have a good day.
Stephen
At 11:20 AM 7/21/2007, you wrote:
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I know I am new to this, but I have to agree.  From the
first roast and the bean I crunched on I could find the chocolate flavor,
though not the citrus flavor that many describe, now a few days later I
can really taste a semi-sweet chocolate flavor at the end of the
sip.  It got better, softer, yet, more pronounced.
On the beans I roasted last night, from the same batch of green Rwanda
Butare Bourbon, I could taste the chocolate earlier in munching it, and a
hint of the citrus flavor - or what I assume is meant by that.  I
had made adjustments to the roast based on things I learned here and in
one of the books, plus what my gut told me made sense.  I will know
more once it has rested more, though I tried some this morning, only 15
hours after the roast and it was all around smoother, had less of a heavy
coffee flavor, and the flavors I felt in the bean taste test seemed more
pronounced.  I know it needs to rest more to really see how it did,
but it seems on track.
As you all know, when new to this it is hard to tell if the flavor is
really there or do I really want it to be there so that's what I taste,
mind over matter.  In this case, I think the tongue and the taste
buds were correct, it was a fine cup of coffee and I believe it will get
better in another day.
That's my 2
Have a good day.
Stephen
At 11:20 AM 7/21/2007, you wrote:
Almost without exception, I
throw a few beans in my mouth for munching after every roast.  For
coffees with which I am familiar, I can tell whether or not I nailed the
roast the way I wanted it and for coffees that are new to me, I can
pretty much tell how the the coffee is going to taste. 
Last weekend I found some Panama La Esmeralda Gesha in my stash; I
thought I had already roasted it.  While the beans were still in the
cooling basket, I threw a few into my mouth.  I could tell
immediately that the coffee was going to be very much fruited, but crisp,
clean fruit, not candied fruit like some of the Ethiopians ... if that
makes sense.  Indulging in the coffee this week proved that
perception to be correct. 
Give it a try ...
Respectfully,
Eddie
On 7/21/07,

thirddayhomeroaster
<
thirddayhomeroaster> wrote:
I hadn't heard of eating a bean to get a feel for the taste.  I
occasionally cup my roasts, but it's sometimes a pain when I'm doing lots
of my tiny batches.  How close do the tastes you get when you chew a
bean come to the final cup? 
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