HomeRoast Digest


Topic: the drum vs. the bed (4 msgs / 84 lines)
1) From: JIm Saborio
I donít get it.  I had some of Tomís Yrgacheffe today, and I was transported
to coffee happy-happy land.  Iíve had Yrgacheffe before and it tasted
NOTHING like this.  Floral bludgeoning, blah blah blah.  My old cafť used to
get their coffee from CoffeeExpress (SE Michigan).  Last I checked, these
baboons werenít charring their coffee.  In fact, they usually kept their
roasts pretty light. . . east coast style.  The bulk coffee turnover was
good, so freshness was decent.  Does drum roasting (as opposed to fluid bed)
whisk away a lot of these flavors?  I know that doesnít sound too precise,
but I canít imagine why MY coffees have so much more varietal flavor.
I remember, when I worked at the Drowsy Parrot, the coffee order would come
in and some of the beans would still be warm to the touch.  At the time this
impressed me, but now the memory worries me.  How cool does the coffee have
to be after cooling?  Room temp?  Why did these bums ship us warm coffee?
Never mind, I know the answer to that last one.  Could the slow cooling
deteriorate flavor that much?  When I was learning the coffees at the
Parrot, I remember the distinctions between them to be very fleeting.  Now,
I struggle to find a cohesive coffee flavor that assures me Iím drinking the
same beverage from day to day, variety to variety.
-JIm

2) From: Don Staricka
At 01:51 AM 5/11/00 -0400, you wrote:
<Snip>
Probably because Tom does such a good job of finding great coffees. There's
lots of lower grade stuff out there and the large retailers have to combine
lots from many sources in order to supply enough coffee to meet customer
demand. Tom can be more choosy because he buys smaller quantities and is
willing to pay a premium for quality. He can do this because he knows that
we are willing to pay a premium for quality as well. This is what it means
to be a connoisseur, I guess.
<Snip>
Even coffees from the same general region can be radically different.
Compare your Yirgacheffe with Zimbabwe Pinnacle with Kenya AA. Properly
roasted to bring out their unique flavors these coffees taste like they
come from different planets. 
Don

3) From: Ken Mary
There also could be some influence due to the roast time and cooldown time.
I have two Aromaroasts and one has shortened heater elements for hotter
temp. I have tried to duplicate the same endpoint of roast and the modded
roaster finishes in about half the time (5 minutes vs. 10 minutes). The
shorter roast time *seems* to give a more interesting cup.
--
Ken Mary - Aromaroast - whirlyblade - French Press
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4) From: Hugh Solaas


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