HomeRoast Digest


Topic: aged Lintong (7 msgs / 223 lines)
1) From: Bill
Roasted a pound of Aged Sumatra Lintong on Monday.  Have been drinking it
every day since.
Don't have a lot of experience with Aged Sumatra, had a few pounds of the
Aged Mandheling last year, and it was really aggressive.  Not an everyday
cup of coffee, that's for sure.  Liked to blend about 10% with Mandheling to
give it some bite and complexity.  So like I said, not much experience.
But this aged Lintong is a different bird.  Here's a line from Tom's review:
"If you have had bad experiences before with an aged coffee, but you like
classic, rustic Sumatras, you might want to give this Aged Lintong a go.
It's not as smokey, or woody as other Aged Sumatras, even the nice
Mandheling lots we have had in the past."
Anyway, I agree that this aged coffee is not nearly as edgy as past years.
 I've been drinking it daily and have had no issues.  Certainly different
than another Sumatra, but I've been surprised by some of the acidity of this
coffee, different from other Sumatrans.  Lingering pipe tobacco aftertaste.
Don't order any, make sure that there's plenty left around for a long while.
 But I still thought that you should know that this is a pretty amazing
bean.
Anybody have any experience with this coffee who'd like to chime in??
bill
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2) From: Skydragon454
Just roasted some aged SL around 11pm on Saturday night. I'm gonna give it  a 
go tomorrow morning. Just cant wait 72 hrs to try it. Ill let ya know 
tomorrow  :)
 
In a message dated 4/21/2008 1:18:03 A.M. Central Daylight Time,  
coffeewyo writes:
Roasted  a pound of Aged Sumatra Lintong on Monday.  Have been drinking  it
every day since.
Don't have a lot of experience with Aged Sumatra,  had a few pounds of the
Aged Mandheling last year, and it was really  aggressive.  Not an everyday
cup of coffee, that's for sure.   Liked to blend about 10% with Mandheling to
give it some bite and  complexity.  So like I said, not much experience.
But this aged  Lintong is a different bird.  Here's a line from Tom's review:
"If you  have had bad experiences before with an aged coffee, but you like
classic,  rustic Sumatras, you might want to give this Aged Lintong a go.
It's not as  smokey, or woody as other Aged Sumatras, even the nice
Mandheling lots we  have had in the past."
Anyway, I agree that this aged coffee is not  nearly as edgy as past years.
I've been drinking it daily and have had no  issues.  Certainly different
than another Sumatra, but I've been  surprised by some of the acidity of this
coffee, different from other  Sumatrans.  Lingering pipe tobacco aftertaste.
Don't order  any, make sure that there's plenty left around for a long while.
But I  still thought that you should know that this is a pretty  amazing
bean.
Anybody have any experience with this coffee who'd  like to chime  in??
bill
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3) From: Bill
I wanted to taste how funky or wild it would taste on short rest, so drank
it right after roasting, and again at 24, 48 hours after roasting.
 certainly mild in the 24-72 hour range, as it was developing, but in
general i've been surprised by how mild this aged bean is...
can't wait to hear what you think of it...
bill
On Mon, Apr 21, 2008 at 1:14 AM,  wrote:
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4) From: Skydragon454
Well, I thought I had the roast right on this one. 1st crack at 7 min and  
second crack 9 min later. I roasted almost all the way through 2nd. The coffee  
was quite tart. Luckily I had some Panama SHB that I roasted to C+ on back up  
and it came out quite nicely. Not giving up thoe. Sumatra roasted FC+ is my  
favorite brew. Just need to figure out how to roast these beans. 
 
In a message dated 4/21/2008 12:55:40 P.M. Central Daylight Time,  
coffeewyo writes:
I wanted  to taste how funky or wild it would taste on short rest, so drank
it right  after roasting, and again at 24, 48 hours after roasting.
certainly mild in  the 24-72 hour range, as it was developing, but in
general i've been  surprised by how mild this aged bean is...
can't wait to hear what you  think of it...
bill
On Mon, Apr 21, 2008 at 1:14 AM,   wrote:
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5) From: Bill
That would be way too dark for me!  This roast got away from me, no audible
first crack, and I was aiming for a simple FC, but 2nd started at a lower
temp, so I would call it a FC+, even though it was a lower final temp.
Tart?  At vienna?  That's a description that surprises me!!
I tried to stretch the roast as much as I could... I don't have my notes
right in front of me, but I know that I tried to hit first at 12 minutes...
I tried some Aged Mandheling in my freshroast last year, and WOW!!
 Terrible!  As bad as monsooned coffee in the freshie.  I think that you
just GOTTA stretch the roast out with these coffees...
my 2 cents
bill
On Mon, Apr 21, 2008 at 12:35 PM,  wrote:
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6) From: Skydragon454
Thanks for the tip bill. I dont have as much experience in home  roasting as 
many of you fine folks and really appreciate the input. I do know  that one of 
my favorite beans is the Sumatran Mandheling roasted FC+ by  
SpecialtyJava.com. I'm determined to..umm.."crack" the code on this bean :) (Ok,  I know, I 
know..that was really bad)
 
In a message dated 4/21/2008 2:57:15 P.M. Central Daylight Time,  
coffeewyo writes:
That  would be way too dark for me!  This roast got away from me, no  audible
first crack, and I was aiming for a simple FC, but 2nd started at a  lower
temp, so I would call it a FC+, even though it was a lower final  temp.
Tart?  At Vienna?  That's a description that surprises  me!!
I tried to stretch the roast as much as I could... I don't have my  notes
right in front of me, but I know that I tried to hit first at 12  minutes...
I tried some Aged Mandheling in my fresh roast last  year, and WOW!!
Terrible!  As bad as monsooned coffee in the  freshie.  I think that you
just GOTTA stretch the roast out with these  coffees...
my 2 cents
bill
On Mon, Apr 21, 2008 at 12:35 PM,   wrote:
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7) From: Bill
I posted in another thread, but I roasted a 50/50 blend of the Sumatra
Classic Mandheling FC/FC+, and am enjoying it a lot lot lot.  Complexity,
body, chocolate, etc.  I'm excited to get up in the morning to have a great
cup.  So keep trying.  And, as others point out around here, the key to good
coffee is great greens, which is why we're so lucky/blessed to have Tom and
all he does!bill
On Mon, Apr 21, 2008 at 3:35 PM,  wrote:
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