HomeRoast Digest


Topic: india anohki liberica first impression (6 msgs / 169 lines)
1) From: McConnel
This is a multi-part message in MIME format.
Roasted the 150 grams of Anohki Liberica in the I-roast rather than =
Hottop. Noted some interesting things:
  a.. Pre-first crack smells were not so much toasty as sweet like =
sprouted grains just beginning to ferment.
  b.. Finished at C+  where smell was intense almost barley-malt sweet.
  c.. Off-gassing from bag was intense fruit (wife said cherry).  Later =
more like fruit headed south (like the gravenstein processing plant in =
Graton at harvest season)
  d.. At 20 hours rest, grinding released clouds of fruit smells, =
chocolate then morphing into that gravenstein apple smell again.
  e.. Triple shot into bodum cup smelled like chocolate and fruitwood. =
Tasted of blueberries, chocolate, leather finish.
  f.. Prepared cappucino for wife who gave it back to me with a =
shudder--too much like bitter chocolate (?) she said. 
  g.. I tasted overwhelming fruit and sweetness, chocolate and a leather =
finish even through the milk.
Overall it seemed unbalanced. I wonder if blending would give it more =
balance. Disclaimer: I don't think I have a very good nose--I'm one of =
those whom MiKe suggested shouldn't be a blender. This one, however was =
intense enough for even me to notice many things.
I was very intrigued by the whole Liberica notion. Thanks to Tom for =
offering something very different and interesting.

2) From: Alchemist John
In a way, I would concur.  It is unbalanced.  But IMO that is part of 
the appeal and not something to be changed.  It is a unique 
experience.  Personally I am going to just revel in its unbalanced 
nature.  Otherwise, what's the point.
At 09:22 9/30/2007, you wrote:
<Snip>
John Nanci
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/

3) From: miKe mcKoffee
This is a multi-part message in MIME format.
I'd also add that IMO no coffee be it blend or SO is really ready to
evaluate as espresso until minimum 3 days preferable 4 to 5 days rest. At
only 20 hrs rest I'd expect espresso pulls to be unbalanced and or
complexities not nearly developed. 
 
I'd keep enough of the roast to prepare the same ways at 4 & 5 days rest and
see what you think of it then
 
Pacific Northwest Gathering VIhttp://home.comcast.net/~mckona/PNWGVI.htmKona Kurmudgeon miKe mcKoffee
www.mcKonaKoffee.com
URL to Rosto mods, FrankenFormer, some recipes etc:http://www.mckoffee.com/Ultimately 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 Alchemist John
Sent: Sunday, September 30, 2007 10:17 AM
In a way, I would concur.  It is unbalanced.  But IMO that is part of the
appeal and not something to be changed.  It is a unique experience.
Personally I am going to just revel in its unbalanced nature.  Otherwise,
what's the point.
At 09:22 9/30/2007, you wrote:
Roasted the 150 grams of Anohki Liberica in the I-roast rather than Hottop.
Noted some interesting things: 
*	Pre-first crack smells were not so much toasty as sweet like
sprouted grains just beginning to ferment. 
*	Finished at C+  where smell was intense almost barley-malt sweet. 
*	Off-gassing from bag was intense fruit (wife said cherry).  Later
more like fruit headed south (like the gravenstein processing plant in
Graton at harvest season) 
*	At 20 hours rest, grinding released clouds of fruit smells,
chocolate then morphing into that gravenstein apple smell again. 
*	Triple shot into bodum cup smelled like chocolate and fruitwood.
Tasted of blueberries, chocolate, leather finish. 
*	Prepared cappucino for wife who gave it back to me with a
shudder--too much like bitter chocolate (?) she said. 
*	I tasted overwhelming fruit and sweetness, chocolate and a leather
finish even through the milk. 
Overall it seemed unbalanced. I wonder if blending would give it more
balance. Disclaimer: I don't think I have a very good nose--I'm one of those
whom MiKe suggested shouldn't be a blender. This one, however was intense
enough for even me to notice many things.
I was very intrigued by the whole Liberica notion. Thanks to Tom for
offering something very different and interesting.

4) From: McConnel
This is a multi-part message in MIME format.
I probably should have said "more" unbalanced, maybe even "much" more =
unbalanced than other varietals at 20 hours.  Sometimes following the =
development from immediate through conventional wisdom rest times then =
to even older shows me things I might have missed otherwise. But I sure =
will try to evaluate it when it's "ready" at 4-5 days too, but that will =
be 3-4 days from now. 
  I'd also add that IMO no coffee be it blend or SO is really ready to =
evaluate as espresso until minimum 3 days preferable 4 to 5 days rest. =
At only 20 hrs rest I'd expect espresso pulls to be unbalanced and or =
complexities not nearly developed. 
  I'd keep enough of the roast to prepare the same ways at 4 & 5 days =
rest and see what you think of it then
  Pacific Northwest Gathering VI
 http://home.comcast.net/~mckona/PNWGVI.htm  Kona Kurmudgeon miKe mcKoffee
  www.mcKonaKoffee.com

5) From: Les
I found this to be a very balanced espresso.  I enjoyed it as a ristretto,
double shot, and cappo.  Balanced in that it wasn't too bright, or sharp
edged in any way.  Flavors were exploding everywhere!  That was the fun in
the cup.  However, at 4 days rest nothing was wanting me to spit it out.
Intensity in the Ristretto was over the top.  The double shot was much
better.  I hate to harp on the difference between air roasting and drum
roasting, but I would venture to say, my drum roast in all likelihood
created a more balanced city roast.  Like Alchemist, I believe that this
coffee should be enjoyed for what it is.  Since I have sampled it each day
for 4 days. (I took today off, and am saving my last sample for tomorrow
morning.)  I can say that it tones down and balances out a lot from day one
to day 4.  Alchemist John drank 4 day rested from my sample.  This is a
third species that should be enjoyed for what it is.  I am enjoying a very
mellow cup of Colombian coffee as I type.  There is no way I would compare
these coffees.  It would be like comparing a roller-coaster ride to a
beautiful sunset on the beach.  Two outdoor experience that are both awesome
in their own right.  So if you want a 6-Flags coffee experience give the
libercia a try.
Les
On 9/30/07, miKe mcKoffee  wrote:
<Snip>

6) From: Brian Kamnetz
On 9/30/07, Les  wrote:
 There is no way I would compare
<Snip>
I like that summary a lot, Les!


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