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Topic: Update on Cameroon Caplami Java (7 msgs / 140 lines)
1) From: Bryan Wray
Well a week ago I posted that I was getting some really weird flavors out of the Cameroon, but I definitely think it was due to rest (lack of...).  Today I pressed some and ran 3 shots of it and it was right on with Tom's description.  It is on day 4 right now (a Full City roast) and unfortunately it is gone, so I don't know if it would have gotten better as a shot or not.  It had gotten better each day so far, but today it was just too good and I got to sharing it with customers not paying attention to how much I had left, and now I have none!  Oh, well... I will roast more tonight (still have 6ish pounds to go) and we'll see if I can make this one last.  Also, the IMV at FC is outstanding as a SO.  It's not so bright that you can't enjoy it, but all the flavors are still there right on the tip of the tongue... really great (not so great in milk though!  it disappeared!).  Just a quick update on some of the coffees in the stash right now.  I have some Brazil Moreninha
 Foremosa I am waiting on right now and am really looking forward to pulling some shots of that (as are a couple early morning customers that are thoroughly enjoying the new Behmor and the extra samples it is producing so far! :0) ).
-Bry
Bryan Wray
NaDean's Coffee Place/
Dino's Coffee Lounge
Kalamazoo, MI
"It is my hope that people realize that coffee is more than just a caffeine delivery service, it can be a culinary art"- Chris Owens.
       
---------------------------------
Never miss a thing.   Make Yahoo your homepage.

2) From: Bill Hill
Why is it that Tom's cupping description, which describe a coffee
immediately after roasting, are only duplicated by us after several
days of rest?  That's a question that really intrigues me.  Anyone
know a decent reason???
Bill
On 12/6/07, Bryan Wray  wrote:
<Snip>

3) From: Robert Yoder
Great Question, Bill!  
 
robert> From: coffeewyo> To: homeroast> Sub=
ject: Re: +Update on Cameroon Caplami Java> Date: Thu, 6 Dec 2007 18:28:56 =
-0700> > Why is it that Tom's cupping description, which describe a coffee>=
 immediately after roasting, are only duplicated by us after several> days =
of rest? That's a question that really intrigues me. Anyone> know a decent =
reason???> > Bill> > > > On 12/6/07, Bryan Wray  wrote:> > Well a week ago I posted that I was getting some really weir=
d flavors out of> > the Cameroon, but I definitely think it was due to rest=
 (lack of...). Today> > I pressed some and ran 3 shots of it and it was rig=
ht on with Tom's> > description. It is on day 4 right now (a Full City roas=
t) and unfortunately> > it is gone, so I don't know if it would have gotten=
 better as a shot or> > not. It had gotten better each day so far, but toda=
y it was just too good> > and I got to sharing it with customers not paying=
 attention to how much I> > had left, and now I have none! Oh, well... I wi=
ll roast more tonight (still> > have 6ish pounds to go) and we'll see if I =
can make this one last. Also,> > the IMV at FC is outstanding as a SO. It's=
 not so bright that you can't> > enjoy it, but all the flavors are still th=
ere right on the tip of the> > tongue... really great (not so great in milk=
 though! it disappeared!).> > Just a quick update on some of the coffees in=
 the stash right now. I have> > some Brazil Moreninha Foremosa I am waiting=
 on right now and am really> > looking forward to pulling some shots of tha=
t (as are a couple early morning> > customers that are thoroughly enjoying =
the new Behmor and the extra samples> > it is producing so far! :0) ).> >> =
<Snip>
e> > Kalamazoo, MI> >> > "It is my hope that people realize that coffee is =
more than just a caffeine> > delivery service, it can be a culinary art"- C=
hris Owens.> >> >> > Never miss a thing. M=
ake Yahoo your homepage.>> =
homeroast mailing list>http://lists.sweetmarias.com/mailman/listinfo/homer=oast> To change your personal list settings (digest options, vacations, uns=
vbscribes) go tohttp://sweetmarias.com/maillistinfo.html#personalsettingsYou keep typing, we keep giving. Download Messenger and join the iím Init=
iative now.http://im.live.com/messenger/im/home/?source=TAGLM=

4) From: Brett Mason
Hey Bill,
I am going to try on that question...  I believe we can duplicate Tom's
results by roasting and cupping at the same time he does.  One big
difference is not in the roasting, or resting; it's in the cupping.  Tom has
been doing this for quite some time.  He picks up nuances of the cup very
easily - he's practiced.  So he writes it down.  Then we take a shot.  It's
not the roasting and resting.  It's that we are far less experienced than he
is, and we don't pick up the nuances so easily.  In due time, and with some
rest, we start to get it...
The issue isn't so much difference in technique, as difference in
experience...
Well, that's my free opinion - YMMV...
Brett
On Dec 6, 2007 7:28 PM, Bill Hill  wrote:
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.com

5) From: Les
I will let you in on a secret, Tom does rest his coffee.  Where did you get
the idea that he always goes from roaster to grinder to the cup?  When I was
able to spend part of a day cupping with Tom, all of the beans had been
rested.  Sometimes his notes refer to rest times.
Les
On Dec 6, 2007 8:23 PM, Brett Mason  wrote:
<Snip>

6) From: Bill Hill
Les,
I guess I simply assumed that that was the process of cupping.  I
figured that that was the reason why cupping roasters (the machine)
are able to roast multiple batches at the same time, so that they are
as similar as possible.  hmmm... interesting.  I had never realized
that cuppers rested their coffee.  Is that standard practice in the
industry?  Like I said, I never knew that.
I had seen Tom refer to rest times in reference to espresso, but I
didn't realize that he did that in the reviews...is that listed in the
body of the review?  I don't know that I've ever seen that.
Thanks for the info!!!
Bill
On 12/6/07, Les  wrote:
<Snip>

7) From: Floyd Lozano
were i to guess, he sample roasts a batch (i.e. dozens) and tests it
(them) through several days of rest.  you never know what you're going to
find.  on the other hand, if it sucks on the first day, i mean really sucks,
no amount of rest will cure that (baggy coffees won't get less baggy with
time, but the staling flavors will tend to hide the bagginess, in my
experience with coffee I drank prior to homeroasting) and can likely be
culled immediately.  unless you're searching for that ultimate expression of
suck, the next great goo goo muck!  this is of course my unqualified
opinion, take it for however much or little it's worth!
-F
On Dec 7, 2007 1:32 AM, Bill Hill  wrote:
<Snip>


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