HomeRoast Digest


Topic: Mmmm... Yirga Cheffe Konga (12 msgs / 325 lines)
1) From: Bill
Since I was unable to buy SM's Sidamo selection yesterday, I decided to
roast up a pound of this Yirga Cheffe Konga that I had just received from
Tom... wow, I'm glad I did!!!  I was totally low on roasted coffee, so I
have had to break into it today, even though I would have liked to have
rested it for about 4 days first.
Anyway, I roasted 550 g with my HG/DB/BBQ setup.
After 5 minutes, I increased the temp ramp... I haven't figured a way to
stir, check temp, and record data yet... So I can't remember how fast temp
was increasing, but I think it was about 25 degrees/minute.
At 400 F (11 min), I cut the BBQ to roll into first without too much heat.
first crack was at 11:45, and about 407 F.
End of Roast was at 1330, about 422 F, about 20 seconds after the last crack
of first.  I was obsessively checking the temp of the beans to make sure
they continued to climb as first continued...
Holy cow!!!  I'm absolutely stunned by the lemon of this coffee.  the
brightness plays on my tongue.  But it's also a... and I don't know how to
describe this, but it's a full-flavored coffee, too.  It's not all acidity,
is what I'm trying to say.  but Tom is right, as this cup cools, it's
amazing.
That's about the best I can do with any review.  I can't wait to taste this
thing in 3 more days.  Wow!
bill
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2) From: John Despres
Thanks, Bill!
I think this will be my first roast out of tomorrow's shipment! Let us =
know how it tastes in a few more days.
John
Bill wrote:
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3) From: Tom & Maria - Sweet Maria's Coffee
Sadly, the Konga ran out...
We expect new crop Ethiopia coffees starting mid April. Some of the 
cupping of pre-shipment samples, and my trips to Ethiopia, have given 
me a strong sense that the arrivals will be very good!
A heads up ; I believe this year I will stop listing the region in 
the name of the coffee, it will be in the review. Thje name will have 
the town, coop or estate, and the process. The review will have the 
region. The reason is two-fold : we are buying microlots really and 
they are from specific sub-regions, so the big region names like 
Sidamo and Yirga Cheffe and Harar are starting to make less and less 
sense.Yirgacheffe has been considered a sub-region of Sidamo, but in 
itself it has 13 distinct sub-regions that result in very different 
coffees. The second reason is that people get too hung up on certian 
names, like Harar. If you like Harar truly, the best Harar last 
season wasn't a Harar at all. Golocha and some of the DP Sidamos 
"out-Harar'ed" the Harars. So I think we all need to think about the 
cup flavor and not let these old region names get in the way. But as 
I said, they WILL be included in the review of each coffee...
Comments???
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: Kelly Wilson
Seems sensible to me.  I am personally very happy to see more of the  
microlot thing. I know a lot of folks on the list talk about ways to  
hit a particular spot in roasting a bean. For me though, it is the  
variability that I love. Microlots just add to what I already love  
about home roasting....the adventure of each new bean and each new  
roast. Thanks Tom and Maria for your wonderful work.
peace y'all
Kelly
PS Anxiously awaiting the new Yemens. Meanwhile, biding my time with  
the new Moka Kadir blend.
On Mar 12, 2008, at 3:06 PM, Tom & Maria - Sweet Maria's Coffee wrote:
<Snip>
Kelly G. Wilson
205 Peabody Building
Psychology Department
University of Mississippi
Oxford, MS 38677
ph: 662.915.5256
fax: 662.915.5398
(do not use either of these spring '08 or any summer)
ph: 662.816.5189 (best phone number)
fax: 662.236.3202
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5) From: mvivit
I certainly agree. Since the region will be listed in the notes, that  
should satisfy those of us who are still learning about  
regions/sub-regions/micro-lots. I mean, we don't usually look for one  
kind of wine from just *any* winery in a specific state. We should be  
as picky with our coffees, too.
Mary in Utah
Quoting Kelly Wilson :
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6) From: Bill
John, had a cup of the Konga (following Tom's lead) this morning, and was
disappointed by it!  I assume we're in the 24-72 hr dip in flavors.
 Yesterday's was right at 24 hours, and I think i got pretty lucky.  I won't
touch it until Friday and then I'll see... this morning it mainly just
tasted like coffee, with a bit of lemony acidity.  So I'll report back on
Friday or Sat.
And Tom, it seems that most folks at least on the list read the reviews, at
least of origins that excite them; so I doubt that you'd run into much
trouble with the changes you're making.  I didn't buy this b/c it was a
Yirg, I bought it because I was looking for something with some lemony
acidity!
I had been debating myself since yesterday, "should I buy another 10
pounder?"  The yes said, it's really good.  The no said, Tom will have other
stuff that's really good soon.  The new crops of Ethiopians will be coming
soon... So I guess that my decision is made!!!
Enjoy it if you got it!!!
bill
On Wed, Mar 12, 2008 at 4:56 AM, John Despres <
john> wrote:
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7) From: Rich
Sounds like a good idea to me.
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8) From: sci
This certainly adds a level of precision that I think most of us would
welcome. As homeroasters, we seem to be a group that is willing to invest
time and effort to learn about something we are all passionate about:
stupendous coffee. I'm a Yirga Cheffe fanatic--my favorite--so I will relish
contemplating 13 different Yirg districts as they roll over my palate. Tom
leads, we trust, we follow.
Allow me to echo the sentiment of others and say Thank You!
Sweet Marias is by far the epicenter of the homeroasting universe and it
should be. Where would we be without ya'll?
All Blessings,
Scizen
Seems sensible to me.  I am personally very happy to see more of the
microlot thing. I know a lot of folks on the list talk about ways to
hit a particular spot in roasting a bean. For me though, it is the
variability that I love. Microlots just add to what I already love
about home roasting....the adventure of each new bean and each new
roast. Thanks Tom and Maria for your wonderful work.
peace y'all
Kelly
PS Anxiously awaiting the new Yemens. Meanwhile, biding my time with
the new Moka Kadir blend.
On Mar 12, 2008, at 3:06 PM, Tom & Maria - Sweet Maria's Coffee wrote:
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9) From: Vicki Smith
I agree with sci, but I do wonder if what suits us *serious* aficionados 
is also what suits the more tentative folks who don't know what we have 
learned over time. I can see someone newer, less sophisticated etc, 
scanning through the listings looking for big bold words in the title 
like Harrar, Sidamo, etc.
I wonder if doing the naming Tom envisions with the regional name in 
parenthesis [e.g.(Harar region)] might be better for sales.
vicki
sci wrote:
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10) From: peterz
Thanks for the update Tom,
I agree, I liked the Galocha better than the Harar's.
Just my .02,
Peterz
here in LHC, AZ
Tom & Maria - Sweet Maria's Coffee wrote:
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11) From: True, Dennis W. FC1 (CVN69)
Sounds good to me just keep the awesome reviews coming and I will choose
from your descriptions!
Dennis

12) From: Bill
Hey John, here's a few thoughts from the last few days.
So I had a cup at the 24 hr mark... that spawned the first first email.  I
had another cup Wednesday morning (36 hrs)... just not good.  only a little
bit of lemony sweetness.  had another thursday morning (60 hours)... really
close to amazing, but not quite there.  lemons, but not like tuesday.
this morning, i had a cup, and MAN!  it was amazing.  The sweetness comes
across as a delicate lemon flavor that seems to play at the tip of my tongue
and on the sides.  wow.  I had a friend and homeroaster over this afternoon
for coffee.  His favorite origin is Yirga Cheffe.  He really enjoyed the cup
hot.  I had to tell him to wait and let it cool.  When it was cool it was
just amazing how good it was.  He acknowledged that.  He nailed it, he said
that it tasted like tea.  And he was right!  You couldn't really taste
coffee, that's how strong the lemon flavor was.  I was really impressed by
how good the cups tasted today.  The only bad thing is that it's
disappearing at an alarming rate!!!
Tom's review is correct... as a hot cup, you don't taste the sweetness.
 It's only as it cools that those flavors really come through.  wow!!!
bill
On Wed, Mar 12, 2008 at 4:56 AM, John Despres <
john> wrote:
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