HomeRoast Digest


Topic: Coffees & Tastes (3 msgs / 84 lines)
1) From: Bernard Gerrard
Someone (sorry, lost the thread) asked for more comments on various 
coffees in the postings.  Here are some subjective opinions to add to 
that topic.
1.  Some of the "notes/hints etc." are elusive to me too.  As mentioned 
before, a tutorial with an expert taster would be something to go for.  
I have to go for an overall impression.
2.  I have all the current Yemeni coffees and have carefully tested two 
of them;  Sharasi and Sana'ani.  These were roasted as suggested by SM's 
and brewed with as much consistency as possible (AP).  Both great 
coffees by my standards although the differences between the two are 
subtle to me.
3.  Tanzania Ngoro-Ngoro Convent.  Found some in my stash (SM does not 
currently offer this one) and found it to be a terrific coffee.  I tend 
to avoid "Kenya" coffees after a bad experience from a local specialty 
roaster several years ago.  This Kenya AA was categorically and 
unanimously banned from the Picky-Picky coffee club at work. 
4.  (Noted before.)  I like Anohki......occasionally.  Others have given 
it various numbers of YUKs.
5.  The chocolate taste.  I get this one.  Mexican coffees have it too.  
In Chiapas in March the crema scooped off the top of an Americano was 
definately chocolate-y.
6.   Personally, I get more of these individual tastes impressions etc. 
when the cup cools off considerably.
7.   Qisir Tea.  Once was enough and I like a good cup of tea either 
regular or "other".  Too funky and flat.  (Personal opinion again)  I 
think a tea and a coffee should be able to stand on its own without 
additions.  Cream/milk and sugar are ye olde traditional add-ins if you 
like them but other items to make the brew palatable seems to miss the 
point.  If _necessary_....why bother? Bernard Gerrard
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2) From: Les
Bernard,
I like your comments.  I enjoy people that give descriptions of their coffee
experience.  On the other hand, if we are spending our time analyzing every
cup to write a review on the SM list, I think we have missed the point of
why we homeroast.  I roast and brew to enjoy the coffee.  I pay Tom to
analyze the cup!  I have enjoyed all 4 of the current Yemeni coffees too and
concur that the differences are subtle, but that is what I expected.  I
agree that the Anohki isn't an everyday coffee, but I am also convinced that
with proper roasting, the Yuk factor disappears.  I will continue to order a
2 pounder with every order until it is gone.  I really think Tom's review
scared a lot of people away.  People that are not on this forum that buy
coffee.  So again thanks for some nice words this morning in the virtual
coffee shop.
You reminded me that I need to bring my AP to work so I can enjoy a second
cup late in the morning.
Les
On 4/28/08, Bernard Gerrard  wrote:
<Snip>
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3) From: Andy Thomas
----- Original Message ----
From: Les les.albjerg
[...] I agree that the Anohki isn't an everyday coffee, [...]
IMO, NO coffee is an everyday coffee. One of the best things about homeroas=
ting is the variety. I never have to have the same coffee 2 days in a row, =
and seldom do.=
Be a better friend, newshound, and =
know-it-all with Yahoo! Mobile.  Try it now. http://mobile.yahoo.com/;_ylt==Ahu06i62sR8HDtDypao8Wcj9tAcJ
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