HomeRoast Digest


Topic: Good beans, bad coffee, (14 msgs / 311 lines)
1) From: Vicki Smith
One of my co-workers husbands decided to try roasting after hearing 
about my adventures. His choice was to use a popcorn popper. I've been 
hearing for several weeks ow much they are enjoying the roasts they have 
gotten out of it using a SM double sample pack.
Yesterday, the co-worker brought some of the beans in so she could try 
my grinder to see if it improved the coffee enough to be worth buying 
one herself. Man oh man, those were bad beans, well, unless you actually 
like the taste of charcoal.
I ran home and got some of my six days rested Harar Horse (the last of 
the batch). I brewed some up in the Black and Decker drip pot my office 
uses (I have a work KMB pot on order)so she could taste the difference. 
I knew it wouldn't be like my home coffee, bit I also knew it would beat 
the pants off the beans she brought in.
She took one sip and (without prompting) practically swooned over the 
hit of blueberries. I don't taste them *at all* at this point. She 
actually drank the coffee black, saying it was the first time in her 
life that she had not added milk/cream to a cup of coffee.
I wish I could taste this sort of thing, but I can't. I'm glad to know 
someone can, and also glad to be able to pass on that this batch of 
Harar does actually produce (at City +) that flavour in such an 
enjoyable and noticeable way. I tasted berries only at one day rest.
I sent the remaining beans (and my work grinder) home with her so her 
husband could try it. He called after dinner, equally impressed. Now he 
just has to figure out how to slow down his roast so he doesn't continue 
to burn his beans. I emailed him some information on popper mods, but I 
have a feeling he will be in my garage on Sunday checking out the BM/HG 
setup I have.
vicki
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2) From: Bill
very charitable of you, Vicki!  I know you've said you don't taste the
blueberries very well.  Are there other flavors that you key in on better?
 Most of Tom's notes are way over my tongue's head... but it's still the
best coffee i've ever had.  but very kind of you to help out some noobs.bill
On Sat, Apr 26, 2008 at 2:54 AM, Vicki Smith  wrote:
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3) From: Vicki Smith
I am much more likely to taste the flavours that develop at FC, FC+ than 
I am the flavours that come about at lighter roast levels. I pick up on 
chocolate, caramel etc more than I do on the fruit flavours. I love it 
though when I roast something, give it to other folks, and they taste 
what everyone is talking about on the list. IMV gos over really well 
with some of my friends, but it doesn't rock my world, nope, not even a 
little bit.
v
Bill wrote:
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4) From: Bob Hazen
I fall into this group as well.  I have never tasted the berries.  I'm 
drinking some Horse right now and while its probably my favorite variety, no 
blueberries for me.  Still, it's great coffee.  Perhaps I'm expecting the 
taste to be like real blueberries.  Sort of like expecting rum-flavored 
lifesavers to taste like real rum or raspberry jello to taste like 
raspberries.  Like you, I pick up on the chocolate and caramel flavors.  And 
for most of the elusive flavors Tom points out, I've searched but not found 
them.
I'm glad you said that IMV doesn't do anything for you.  I thought I was the 
only one on the list who doesn't love IMV.  I figured I was wierd or 
something.  (could still be true.... the jury is still out.)  There's just 
no substance, IMHO.  My reaction has been "OK.... so???"  This is probably 
heresy, but for me it's like drinking tea.  Oh, I haven't given up, though. 
I bought 5 lbs, assuming the coffee had to be great.  Despite my inital 
dissapointment, I'll be goofing with roasts to see what I can learn.  If I 
learn I truly don't care for it, well...  I learned something.
Interesting that our "tasters" are different.  I recall the thread about 
super tasters.  Perhaps mine is just calibrated for different flavors than 
most.  I know I can detect a tart Kenyan almost from across the room.  If 
Tom's notes say citrus, I'm wary.
Bob
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5) From: Dave
Wow Bob. I'll have to keep an eye out for your bean reviews. Your
tastes and taster sound JUST like mine. I also avoid citrus, have
never found blueberry (except in the anokhi) and can't figure out what
all the fuss is about with IMV. I find I really lean to the centrals,
the Indians, and the Indonesians.
-- 
Dave
Some days...
It's just not worth chewing through the leather straps
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6) From: raymanowen
"I ran home and got some of my six days rested Harar Horse (the last of the
batch)."
You scare me, Vicki! I just roasted the last of my Ethiopian Sidamo (427g).
There's still most of a Fiver of Green Stripe in the stash, most of which is
in one of the boxes. The espresso shots were great, but I was getting the
roast/ Steinways zeroed in. 10days is a Yum.
Now, to get the notes and the green beans in the same place...
Cheers, Mabuhay -RayO, aka Opa!
Deja Vous all over again
On Sat, Apr 26, 2008 at 2:54 AM, Vicki Smith  wrote:
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7) From: Ken B
Put me in the same list. ;-)  IMV, to me, is a good blender. (heresy, I 
am sure) However, our office manager, who hates the heavier, brooding 
coffee's I so enjoy, thinks the IMV is wonderful.  She asked me if I had 
added Blueberry flavoring to it the first time I gave her some, and was 
amazed at the difference between a C and C+ roast of the same bean.
I love most of the Indonesians, the Indians, and at least the El 
Salvador's of the Centrals.  I look forward to trying a few more of the 
Centrals in the future, but so far the "wowser" is El Salvador.  I also 
am enjoying a Mohka Java (Mohka Sumatra?) of late, with the Yemen Mohka 
Sharasi (C+ & FC 50/50 blend) mixed with the Sumatra Classic Mendeling 
at FC+.  To me, wonderfully yummy stuff!  (also not bad with a touch of 
Flores at C+ mixed in)
Anyway, it is nice to see I am not the only one who enjoys these.
Best Regards,
Ken B
Dave wrote:
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8) From: miKe mcKoffee
It's interesting how preferences and palates can change over time. When I
started home roasting and really discovering the huge diversity in coffees
most "wow" coffees were just to uncoffee like. For instance I didn't like WP
Yirg', too bright and tea like. And now pull SO shots of the stuff! Over
time I learned to appreciate and then crave coffees that had more to offer
than just body and chocolate. Nothing wrong with a deep syrupy chocolate
bomb now and then, but there's so much more the world of coffee has to
offer. And nothing wrong with never venturing beyond chocolate bombs either,
just too boring for me:-)
Pacific Northwest Gathering VIhttp://www.mcKonaKoffee.comURL 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">http://home.comcast.net/~mckona/PNWGVI.htmKona Konnaisseur miKe mcKoffeehttp://www.mcKonaKoffee.comURL 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.
Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/
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9) From: Brian Kamnetz
My experience, though dwarfed by miKe's was similar in that one flavor
I didn't like, that I considered an off flavor, was suddenly
recognizable as citrus. Once I could put a name to it I liked it.
Brian
On 4/27/08, miKe mcKoffee  wrote:
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10) From: Paul Helbert
All these differences in tasters! I smell rather than taste the
blueberries, enjoy the centrals and have yet to taste anything I'd
call "chocolate" in my coffee. I have thirty varieties in my stash.
Which ones do folks find to be "chocolate bombs" and at what roast
levels?
-- 
Paul Helbert
Prepackaged, roasted & ground coffee,,,
Some of the worst ideas since sliced bread.
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11) From: Vicki Smith
I keep hoping, Mike. It seems that although I can taste (and very much 
like) many of the various things Tom mentions in his reviews at about 24 
hours rest, longer than that and I can't taste them anymore. As I said, 
I keep hoping.
v
miKe mcKoffee wrote:
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12) From: Sean Cary
Vicki - I honestly think most of what folks are tasting is really smell...
How is your sense of smell?
I smell the blueberry, like in the Harar Horse from two years ago, more then
I taste it.
My .02
Sean
On Sun, Apr 27, 2008 at 11:36 PM, Vicki Smith  wrote:
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-- 
Sean M. Cary
Major USMC
Tempus Fugit, Memento Mori
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13) From: Paul Helbert
Sean's two cents are spot on. Conventional wisdom is that we are only
capable of detecting four tastes: sour, bitter, salt and sweet. All
the rest of what we think of as taste comes by way of odors and it
gets blended in our brains. Here are a couple of quick references:http://www.reachoutmichigan.org/funexperiments/agesubject/lessons/newton/tstesmll.htmlhttp://www.exploratorium.edu/snacks/your_sense_of_taste/index.html
On Mon, Apr 28, 2008 at 9:10 PM, Sean Cary  wrote:
<Snip>
-- 
Paul Helbert
Prepackaged, roasted & ground coffee,,,
Some of the worst ideas since sliced bread.
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14) From: Vicki Smith
Well, I definitely smell far more than I taste in the cup. In fact, 
sometimes the aroma as I am grinding just knocks me out, it is so 
good--the currant Harar Horse was like that. My appreciation/noticing of 
the brewed coffee aroma is far less certain than what I can pick up on 
as I grind.
v
Sean Cary wrote:
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