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Topic: sampler arrived. which one to try first? (13 msgs / 325 lines)
1) From: William Welch
Greetings,
I was pleasantly surprised to receive my UPS package one day early :-)
I hope you're interested in knowing what shipped this week in the 8 lb 
sampler:
Costa Rica Naranjo Caracol Peaberry
Brazil Coromandel - Fazenda Sao Joao
Panama Boquete Organic Los Lajones
Kenya AA Nyeri - Gachatha
Ethiopia Organic Yirgacheffee
Ethiopia Organic Limu (Indonesia Process)
Indonesia Flores - Bajawa Highlands
Sumatra Organic Aceh District
This newbie would welcome any suggestions, cautions.  What to try out first?
Are any of them easier to roast?  harder to roast?
The roaster here is an air popper, with separate fan and heat control.
Brewing possibilities:  pour-over, french press, or moka pot?  No 
espresso machine yet.
Thank you,
-bill
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2) From: Sean Cary
 Costa Rica Naranjo Caracol Peaberry
Brazil Coromandel - Fazenda Sao Joao
Panama Boquete Organic Los Lajones
One of these three - avoid the Kenyan until you get some roasts under your
belt...BTDT.
First crack - min or two more and cool it...or wait until you get a few
snaps of 2nd and then pull it.  That is what I would do...
Sean
On Thu, Feb 21, 2008 at 5:49 PM, William Welch  wrote:
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Sean M. Cary
Major USMC
Tempus Fugit, Memento Mori
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3) From: True, Dennis W. FC1 (CVN69)
Well my thoughts are if you are using a popper and are relativily new at
roasting you might go a bit dark on your first couple of batches.. Do
the Kenya it can take a darker roast.  When you want a wild treat and
think you can hit a True City go for the Ethiopia Yirg after that the
rest of the list will have more input for your other choices I'm sure!
Dennis

4) From: Brian Kamnetz
When I roasted with a popper, I found that I wasn't very happy with
"lighter" roasts. After a while I found I like the results best when I
took everything to the first snaps of second crack. I hypothesized
that poppers tend to roast so fast that the exterior roasts faster
than the interior, and the interior might not be "roasted" until the
exterior hits second crack (in the popper, divots often start flying
out of the roasting chamber at this point).
Brian
On Thu, Feb 21, 2008 at 6:16 PM, True, Dennis W. FC1 (CVN69)
 wrote:
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5) From: Brett Mason
Brian, I think you are right about that...  Good technique is to slow down a
popper with a 50' extension cord, or similar...
Brett
On Thu, Feb 21, 2008 at 5:23 PM, Brian Kamnetz  wrote:
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6) From: Bob Hazen
I'd say the Costa Rica or Brazil for starters....  Middle of the road.  Some 
of the others might have some distinct "personality."  And Kenya, IMHO it's 
an acquired taste.  I call it >tart< at best.  I'd rather suck a lemon than 
drink Kenya.
Just my 20m$.
Bob

7) From: Cameron Forde
Hi Bob,
I hate to hear you say this about Kenyans.  Yes, they are often
characterized by citrus flavours, but sometimes those citrus flavours
can be very sweet (like Meyer lemon) and not at all tart.  If your
Kenyan is too tart you can either try a darker or a longer (slower
ramp at the end) roast to tame the brightness.  There are also some
Kenyans that don't have the characteristic brightness.  Tom would
definitely include that information in his notes.
No origin left behind.
Cameron
On Thu, Feb 21, 2008 at 11:03 PM, Bob Hazen  wrote:
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8) From: Bob Hazen
Perhaps I was a little too pointed in my comments.  I do have an open mind, 
but every Kenya I've had didn't appeal to me.  I even tried some of Tom's 
roasted Kenya.  I figure it doesn't get any better than that!  I've 
concluded that I'm just not slated for Kenya coffee.  But nothing ventured, 
nothing gained.  So I'd try it again given the slightest reason.
Bob
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9) From: Allon Stern
Hah! I'm the same way. I asked the list about it a few months back,  
and we're certainly not alone in that regard, but there is definitely  
a strong pro-Kenyan group.. I wonder if its genetic, like cilantro  
tasting like soap to some people. I'll have to ask my kids when  
they're old enough to appreciate coffee.
-
allon
On Feb 22, 2008, at 9:11 PM, "Bob Hazen"  wrote:
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10) From: Sean Cary
I don't like Kenyan or Yemen origins - prefer the more 'basey?" Centrals -
love their smoothness and the chocolate that is often in them.  Kenyan and
Yemen coffees have that winey/acidy trait I don't usually care for.  I have
like a few Ethiopian - but still prefer the Centrals, more body in my
opinion.
Finishing up some Costa Rican this morning that I have enjoyed considerably-
roasting some Panama 1800 tomorrow...first roast since I have been home.
Finishing up my roast subscription, and I am noticing the changes to the
beans at the 12-14 day mark....just have not had time to roast yet.  (wife
is oblivious to the changes - looked at me like I had a third eye when I
asked if she thought the beans were going stale)
Off to build cabinets.  Break in the new Bosh Colt trim router!!
Sean
On Fri, Feb 22, 2008 at 11:58 PM, Allon Stern  wrote:
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Sean M. Cary
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11) From: Bill
Sean,  wasn't on the list before you went to Iraq, so haven't heard from you
as a roaster... what's your setup, what type of roast levels do you find
that you prefer?
I know what you mean about the centrals, but to me they seem so... basic.
 Their balance is their biggest strength, but for me, they don't excite me.
 I like the really bright coffees and also the really bass-y coffees, like
indonesians...  so the extremes, just not the middle...
good luck with the cabinets.
bill
On Sat, Feb 23, 2008 at 6:30 AM, Sean Cary  wrote:
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12) From: raymanowen
You have skipped over the grinder.
Grinders have the unique ability to alter the brewing and negate the flavor
facets that are the assets of Specialty Coffee.
*Read, read, read* about the coffees you received. If they show up in  Tom's
notes as a limited acquisition or "short supply- 2lb limit" in the ordering
column, roast and test these first, and compare them with others you have
liked thus far.
If one of the samples is superlative, get an additional 2lbs or a Fiver,
post haste. Otherwise, disappointment is in your future...
It has been a subject of concern on this list about the size of folks'
coffee stashes. It is a Slow News day when people express worries about
having too much of a Good Thing.
Cheers, Mabuhay -RayO, aka Opa!
This gold bar is too heavy. Could you just write me a check, please?
On Thu, Feb 21, 2008 at 3:49 PM, William Welch  wrote:
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13) From: Sean Cary
I have a Dhaboten Roasters - modified P1 that Mike - just plain made for me
when I got back from Iraq in '06, and I have an SC/TO that I made in late 06
or early 07...can't remember.  Use both on a weekly basis.
I stay in the C+ to FC range for most - 13 - 16 min roasts, use smell and
sound as my primary methods of determining my end times.  I have a
thermocouple in both that I track my bean temps with - and I log my
times/temps just for S&G's...  I never really go back to my notes.
Sean
On Sat, Feb 23, 2008 at 5:16 PM, Bill  wrote:
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Sean M. Cary
Major USMC
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