HomeRoast Digest


Topic: Indonesian Flores-Bajawa Highlands (13 msgs / 385 lines)
1) From: Bill
Roasted 2 lbs of Indonesian Flores on Monday, so today it should be nicely
rested, 3 days.  I roasted to 2 different levels, C+ and FC+, since Tom
seems to say that both are very nice, just in different ways.  Anyway, today
I drank a FP with those beans blended 50/50... And don't really like it at
all!  This is the first coffee from SM's that I've had in quite a while that
I didn't say "wow!"  so that's pretty interesting.  I'm going to drink these
beans separately next time and see if there's a roast that I don't like.  I
suspect it's the C+... the brightness seems to give an off aftertaste,
almost alcoholly... anyway, i'll have to investigate this a bit more.
Am curious about others' experience with this bean.  What are people
enjoying?  Oh, i forgot to mention, that if I'm not pleased with one of
Tom's beans, I know that it's my roasting more than anything else...  So
please let me know how you've enjoyed this coffee....
thanks!
bill
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2) From: Coffee
This was one of my first Sweet Maria beans and it remains one of my  
favorite coffees. I roasted it to Full City in the Gene Cafe.
-Peter
On Apr 17, 2008, at 7:34 AM, Bill wrote:
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3) From: Ken B
Ho Bill,
This is one of my favorites, but I have never roasted it lighter than 
FC.  I think if you stick with a bit darker roast, you will be happy 
with it.
Ken B
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4) From: Bill
Thanks Ken, I appreciate the recommendation.  I know that others really
liked this coffee, as well... Any other roast suggestions out there?  I'm
hoping that there are...  I'll probably brew the 2 roasts separately
tomorrow and see what there is to see, and see if I just don't like the C+
roast...
Any suggestions are appreciated!
bill
On Thu, Apr 17, 2008 at 5:21 PM, Ken B  wrote:
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5) From: Morris Nelson
My 2 cents...
I roasted Flores Island 5 Apr in my exhaust pipe popper/roaster.  They went
from green to >French smoking in no time.  I roasted 4 2 oz. batches.  They
smelled terrible.  So I let them each sit separately in mayonnaise jars with
loose lid. Still smelled bad for 3 days.  So I left them until 14 Apr.  I
mixed the 4 2oz batches together and brewed.  Everyone tasting it loved it.
After tasting at French+, I don't think I'd like it at FC.
Morris

6) From: Bill Allison
I drank my first of this coffee this morning as well, on 5 days rest.  The
aftertaste was what did it in for me.  It is a very strong floral taste to
me, and not pleasant at all.  Different strokes, etc.  And like the first
bill, I am sure that my lack of enjoyment of this bean is due either to my
roasting or my unsophisticated and immature palate (I don't like caviar,
either).
Bill Allison

7) From: Brian Kamnetz
Bill,
It could change further with additional rest. Also, different brewing
methods might make a significant difference (e.g., press pot vs moka
pot). Finally, brewing it either more or less strong (I'm guessing
less strong in this case) could make a significant difference in how
much you enjoy this particular bean/roast.
Brian
On Fri, Apr 18, 2008 at 11:31 AM, Bill Allison  wrote:
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8) From: Coffee
Caviar are just salty-greasy ball bearings. I guess my palate is  
unsophisticated too.
:-Peter
On Apr 18, 2008, at 8:31 AM, Bill Allison wrote:
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9) From: Bill Allison
I roasted it to just after FC quit and not into SC.  I brewed with a French
Press.  I will wait another few days and if I don't like it better, I will
give it away.  I am not at home now, so I am not sure but I think this was
part of the sampler package I got from SM when I bought the Behmor.  If so,
I probably have only a 1/2 lb of it, but, if I don't like it any better, I
will be happy to give it to anyone who wants it.  I'll let you know in a
couple of days.
Bill Allison

10) From: Bill
further results: I brewed the C+ and the FC+ separately today.  Wow.  like
the FC+, but the C+ was just plain bland.  ho hum.  I'll definitely brew
some more, but will certainly take it into 2nd...bill
On Fri, Apr 18, 2008 at 1:41 PM, Bill Allison  wrote:
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11) From: Brian Kamnetz
Bill,
I'm really happy to hear that you are homing in on your preferred
roast for this coffee. I would hate to see anyone give up on any of
Tom's coffees on the basis of one roast, or one brewing method, etc
etc.
Brian
On 4/18/08, Bill  wrote:
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12) From: raymanowen
"...if I don't like it any better, I will be happy to give it [away.]"
The green coffee that Sweet Maria's sells must be roasted, aged, ground and
brewed to derive maximum flavor, aroma and pleasure.
Happily, it was a quick and inexpensive lesson when I started step 1 on a
small scale- popper instead of a 5-pound capacity drum. That way, when I
made a misteak, there was no "give it away" involved.
How many permutations are possible in the whole process when starting with
green beans? A change in any one of the elements changes the cup character.
Even if you hit the jackpot the first time around, a one pound sample allows
no room to adjust and improve your process, with all the variables.
If you got a good cup the first time, are you doomed to repeat every step
with precision- or could you even do it, to avoid a cup of Oblivion?
Fully half of roasting is cooling. The roast is complete only when the beans
are cool. If the beans are just abandoned to their own devices when the
beans are at a certain roast point, they won't be there when they quit
drifting, and they won't all be the same, either.
Cheers, Mabuhay -RayO, aka Opa!
Roasting is Hell on coffee beans.
On Fri, Apr 18, 2008 at 1:41 PM, Bill Allison  wrote:
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13) From: Bill Allison
Thanks for all that information, but there are some things that I cannot (at
present) control.  One is the cooling cycle. Because I roast with a Behmor,
it cools at its own pace.  I guess I could figure out a way to stop the
cage, remove the chaff guard, remove the cage and open it and then pour the
beans into some kind of cooling mechanism over which I could exercise more
control, but that's not going to happen. Not now, at any rate.
I am going to take Bill's advice and roast the rest of this coffee to FC+,
and see how I like it.  However, I do recognize that some folks like
chocolate while others prefer strawberry or vanilla.  I am sure that there
are some beans that I will love, some I will like more than others and some
that I just will not like.  That is not an indictment of any particular
bean, simply a physiological reaction of my taste buds and olfactory senses
to a bean roasted, cooled, ground and brewed in a certain way.
JMHO, YMMV, etc.
Bill Allison


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