HomeRoast Digest


Topic: trying my Cameroon Caplami Java (4 msgs / 186 lines)
1) From: Stephen Carey
Hi, all.  Tonight I am roasting about 156 grams of Cameroon Caplami 
Java, which I have never roasted, have no idea what it should taste 
like other than from written descriptions and am feeling nervous 
about roasting it.  That is odd for me.  I am usually so 
excited.  But, this coffee seems different.  It is from a place I 
never had an idea grew coffee, it seems exotic and has an interesting 
coffee history.  I somehow let all of that get into my mind when I 
roast.  I know so much goes on before I ever order the bean from SM.
When reading about the economy and the way coffee is grown I feel 
like I hope it tastes so good that my friends will love it and want 
me to get more and more of it.  I know that is weird, but I like to 
trace how an area developed their coffee industry, no matter what 
state the industry is experiencing.
I am going for a long City+, just shy of Full City for the 
description from Tom indicates that it is quite flavorful at a number 
of roasts and this seems like a good starting point - and if I miss 
and fall into Full City or FC+ I will still have a good cup of 
coffee.  This is one that will be fun to roast over a number of times 
to see which of the roasts I tend to prefer - again, always a new 
experience.  I knew I would like roasting, but I never knew I would 
feel this way about it.  I have another show to produce next week and 
will be without my coffee, I still haven't gotten all I need so I may 
grind my own while away, and I am missing it already.  Bummer.
Stephen

2) From: Tom & Maria - Sweet Maria's Coffee
We roasted it this week as our "roastmaster" selection in the probat, 
and the review comments about it having Indonesian flavor profile 
seemed quite true: low acidty, body, spice notes. I found the fruit 
hints harder to find in the probat roast than I did in air roasts 
(Iroast2). My thought when I tasted the technivorm brew this AM was 
that I would like to take it home to make a Yama Vacuum brew of it 
tomorrow. I think the Yama might flesh out some more flavors from it.
Tom
--
                   "Great coffee comes from tiny roasters"
            Sweet Maria's Home Coffee Roasting  -  Tom & Maria
                      http://www.sweetmarias.com                Thompson Owen george_at_sweetmarias.com
     Sweet Maria's Coffee - 1115 21st Street, Oakland, CA 94607 - USA
             phone/fax: 888 876 5917 - tom_at_sweetmarias.com

3) From: Stephen Carey
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I finished my roast about half an hour ago.  I have to say that I 
noticed two things:
1) I was surprised that during the bean crunch taste test - which I 
don't know if it has any value other than being fun - I noticed a 
pronounced fruity flavor.   I have not experienced that before on a 
bean crunch, usually after the resting period.  But, in this case it 
was right there as I bit into it and let it sit on my tongue.
2) the beans seem to be less uniform than most of my roasts when it 
comes to shape and how far the split on the bottom opened up.  They 
still look great as far as color goes, though.
I am looking forward to tasting this roast.  I think I am going to be 
more than pleasantly surprised at its body and the noticeable variety 
of flavors.
I have to say, and this is not to brag, but I think I hit the profile 
just right for my machine (IR2) and this lot of beans.  I took it 
past city +, but barely, not quite to FC from what I can tell by 
color and without tasting it brewed.
Thank you for offering such fun selections.  I do a lot of reading 
about each bean, its country, the history of coffee in the country 
(if possible).  I will find myself looking at public UN and US 
government documents on the coffee exporting countries, compare the 
coffee to what else the country exports, then check in Roast Magazine 
to see if they have anything on it, then try to find out how the 
coffee exports help the various countries.  I don't know why I do 
this, but it gives the bean more of a life to me.  Weird, I 
know.  Probably TMI!!
Stephen
At 06:44 PM 10/10/2007, you wrote:
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I finished my roast about half an hour ago.  I have to
say that I noticed two things:
1) I was surprised that during the bean crunch taste test - which I don't
know if it has any value other than being fun - I noticed a pronounced
fruity flavor.   I have not experienced that before on a bean
crunch, usually after the resting period.  But, in this case it was
right there as I bit into it and let it sit on my tongue.
2) the beans seem to be less uniform than most of my roasts when it comes
to shape and how far the split on the bottom opened up.  They still
look great as far as color goes, though.
I am looking forward to tasting this roast.  I think I am going to
be more than pleasantly surprised at its body and the noticeable variety
of flavors.
I have to say, and this is not to brag, but I think I hit the profile
just right for my machine (IR2) and this lot of beans.  I took it
past city +, but barely, not quite to FC from what I can tell by color
and without tasting it brewed.
Thank you for offering such fun selections.  I do a lot of reading
about each bean, its country, the history of coffee in the country (if
possible).  I will find myself looking at public UN and US
government documents on the coffee exporting countries, compare the
coffee to what else the country exports, then check in Roast Magazine to
see if they have anything on it, then try to find out how the coffee
exports help the various countries.  I don't know why I do this, but
it gives the bean more of a life to me.  Weird, I know. 
Probably TMI!!
Stephen
At 06:44 PM 10/10/2007, you wrote:
We roasted it this week as our
"roastmaster" selection in the probat, and the review comments
about it having Indonesian flavor profile seemed quite true: low acidty,
body, spice notes. I found the fruit hints harder to find in the probat
roast than I did in air roasts (Iroast2). My thought when I tasted the
technivorm brew this AM was that I would like to take it home to make a
Yama Vacuum brew of it tomorrow. I think the Yama might flesh out some
more flavors from it.
Tom
--
                 
"Great coffee comes from tiny roasters"
           Sweet
Maria's Home Coffee Roasting  -  Tom & Maria
                     
http://www.sweetmarias.com              
Thompson Owen george_at_sweetmarias.com
    Sweet Maria's Coffee - 1115 21st Street, Oakland, CA
94607 - USA
           
phone/fax: 888 876 5917 - tom_at_sweetmarias.com
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4) From: Chris Hardenbrook
Stephen; not weird at all.  In fact, commendable.  (TM or no!)
Cheers from Chris in Hilo
At 01:56 PM 10/10/2007, you wrote:
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