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Topic: Please recommend a good coffee for a darker roast (29 msgs / 523 lines)
1) From: Seth Grandeau
I'm putting in an order to SM and I'm looking for one more coffee to add.
I'd like something that stands up nicely to a darker roast (FC+).  Rather
than trolling through all the listings, I thought I'd ask my friends here.
I'd like something with a big chocolate taste, if possible.
Thanks for the help!
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2) From: Brett Mason
Pick one of the Sumatras or Sulawesis....
My two cents...
Enjoy,
Brett
On Thu, Feb 28, 2008 at 8:56 PM, Seth Grandeau  wrote:
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3) From: John Despres
Both good recommendations. I'm in the car with Brett on this one.
J
Brett Mason wrote:
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4) From: Seth Grandeau
I already have some sumatras and a sulawesi in the old stash.  Any other
ideas?
On 2/28/08, John Despres  wrote:
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5) From: Brett Mason
Roast one dark?
OR -
   Put an aluminum pie tin over your head, with a wire coathanger as
antenna.  Face due West.  Humm for about 3 minutes.
Maybe someone on list can pickup on your psychneural signals and make an
educated guess at what else you want to try...
OR, again, You could just blow $20 and get a sampler pack, roast one load of
each to Vienna, and see if it meets your palatte's desire....
Brett
On Thu, Feb 28, 2008 at 9:20 PM, Seth Grandeau  wrote:
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6) From: Seth Grandeau
I was just looking to see what coffees people like with a darker roast.  I
appreciated you answering me, I just happen to have the ones you mentioned
in my stash already.
And I have the pie tin and coathanger in place.  I hope this works. ;)
On 2/28/08, Brett Mason  wrote:
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7) From: miKe mcKoffee
Good one Brett. 500 CSA Curmudgeon points back in your coffer:-) You would
have gotten more points if you suggested he send all his greens stash to you
to roast each to FC+ and cup or better yet suggested he order a pound of
EVERY green Tom currently offers and have them shipped to you to test!
Kona 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.
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8) From: Brett Mason
Seth, it's coming in... do concentrate a bit more....
Brett
On Thu, Feb 28, 2008 at 9:30 PM, Seth Grandeau  wrote:
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9) From: Brett Mason
Wow, I am gaining on the signal...
I can tell that you have a deep desire to roast each of the Sumatra and
Sulawesi...
There's more - You DO want to take them to Vienna (Deep brown, but not
black)...
Truly amazing, might be the coathanger...  You have a deep wish to write
down results on the first day, 3rd day, and 5th day...
And, yes, you hope to share with everyone here how they compare, what you
notice initially, and over time....  And you hope others might then comment
and add their recommendations!
I gotta get me a better coathanger - nobody's ever come back so strong as
you!
Brett
On Thu, Feb 28, 2008 at 9:32 PM, miKe mcKoffee  wrote:
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10) From: Brett Mason
alas, Mike, a missed opportunity!  I understand the 500 only....
Let me know if you are reading his signals too, OK?
Thx
B
On Thu, Feb 28, 2008 at 9:32 PM, miKe mcKoffee  wrote:
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11) From: Seth Grandeau
OK, giving into the pressure and ordering the Organic Aceh District
Sumatra.  Have not tried it yet...
On 2/28/08, Brett Mason  wrote:
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12) From: Dave Kvindlog
On Thu, Feb 28, 2008 at 9:41 PM, Seth Grandeau  wrote:
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I was going to suggest the Costa Rica Coop Dota Dry-Process at FC to FC+.
It has very nice chocolate tones.  Gotta get some more...the 2# I ordered 2
weeks ago is already gone.
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13) From: Dave Kvindlog
On Thu, Feb 28, 2008 at 9:25 PM, Brett Mason  wrote:
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Ignore him, Seth.  I know you're seriously looking for opinions.  Brett's
generally harmless, kinda like a big teddy bear.  His sense of humor can
sometimes go over the top, but he loves coffee roasting, people, and is
generous to a fault.  We love him anyway.
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14) From: stereoplegic
most Brazils I've had get good chocolate even w/o a darker roast. just 
make sure you slow it down a little.
Seth Grandeau wrote:
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15) From: miKe mcKoffee
Just barely, very sketchy reception, too much atmospheric interference way
out on the Left Coast...
miKe
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16) From: Barry Luterman
Don't listen to either of them get a Mazzer and
  *Brazil FTO Poo Fundo Coop*
On Thu, Feb 28, 2008 at 6:39 PM, miKe mcKoffee  wrote:
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17) From: Sean Cary
you will not find too many on the list (who don't lurk at least) who roast
dark...it is somewhat counter productive to most of our goals...
Why do I seem to be defending Brett all the time lately.
Sean
On Thu, Feb 28, 2008 at 10:30 PM, Seth Grandeau  wrote:
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18) From: Scott Miller
I only bought a couple pounds, but the Bali currently offered at a Vienna
roast was spectacular, IMO.http://www.sweetmarias.com/coffee.indonesia.bali.html#BaliKintamaniColumbia Los Naranjos is a good dark roast, but I didn't like it at a dark
roast by itself. As a blender with a coffee that has some body, it works
well.http://www.sweetmarias.com/coffee.southamr.colombia.html#Colo_Los_Naranjoscheers,
Scott
On Thu, Feb 28, 2008 at 10:30 PM, Seth Grandeau  wrote:
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19) From: Brett Mason
Sean - YOU are a GOOD MAN....
Brett
On Fri, Feb 29, 2008 at 6:02 AM, Sean Cary  wrote:
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20) From: True, Dennis W. FC1 (CVN69)
Of course he is... Hes a MARINE!

21) From: Allon Stern
On Feb 29, 2008, at 7:14 AM, Scott Miller wrote:
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I'll second the Bali.
-
allon
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22) From: Dave Kvindlog
On 2/28/08, Seth Grandeau  wrote:
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Just want to make one thing clear.  A darker roast does not necessarily
bring out more "chocolate" in your roast.  If it's not in the bean, then
roasting it darker will only give you a more charred flavor.  You can get a
bold chocolate by selecting the right bean and keeping the roast to the
"proper" level (dependent upon the bean, but typically between City+ and
Full City+) to bring out the planopy of flavors that God put into it and Tom
found while cupping.
You're asking the right group for bean recommendation for darker roasting
But what I think you're actually asking is how to get more chocolate flavor
out of your roasts.  Am I right?
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23) From: Seth Grandeau
Dave,
I like to alternate between lighter and darker roasts, both for the fun of
roasting to the different levels and for the enjoyment of drinking different
types of coffees.  I was putting together an order last night and noticed I
was pretty heavy on coffees that I would be roasting lighter (C/C+), so I
wanted to add another one that I would enjoy roasting (and drinking) darker
(FC+).  Given that I wanted a coffee to enjoy roasting darker, I thought I'd
look for one that had a chocolate note to it, as I enjoy that flavor.
-Seth
On 2/29/08, Dave Kvindlog  wrote:
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24) From: Jeff Cozad
Seth,
One of the coffees that I generally keep "in stock" is the SM French Roast
Blend. It's designed to be taken dark. Give it a whirl.
Jeff C
Bettendorf - Formerly Iowa's Most exciting City
On 2/29/08, Seth Grandeau  wrote:
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25) From: Michael Dhabolt
Seth,
I've had good results up to and including French (I have a friend that
is addicted to french roast), with:http://www.sweetmarias.com/coffee.asia.india.html#mallali_tree_driedMike (just plain)
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26) From: Sean Cary
I roasted the SM french roast blend to a french roast for cafe au lait last
year...
Still have most of the chichory...did not come out the way I figured.
Sean
On Fri, Feb 29, 2008 at 2:54 PM, Michael Dhabolt 
wrote:
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27) From: Paul Carder
Seth try Tom's Bali or any of the aged beans he offers. Out of this world!
PAUL CARDER
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28) From: Paul Helbert
Anyone else notice that the Bali doesn't take on much color? I took it way
into second crack with a P1, 8 min to first, 15 min to end of roast (divots
all over the place) and it looks like a slightly oily New England roast.
Tastes good, though.
On Sat, Mar 1, 2008 at 9:16 PM, Paul Carder  wrote:
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29) From: Brian Salwasser
Seth,
I really enjoyed the "India Mallali Estate 'Tree-Dried Natural.'"
I couldn't describe the flavor to you as I don't keep a log, but agree with
Tom that it has a "heavy dense body" and definitely a lot of chocolate
coming through.
Brian
On Sat, Mar 1, 2008 at 10:43 PM, Paul Helbert 
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