HomeRoast Digest


Topic: Please recommend a creamy smooth coffee (6 msgs / 156 lines)
1) From: Seth Grandeau
A friend got me into homeroasting several months back and one coffee, in
particular, really made me say "wow".  He claimed it was Brazil Yellow
Bourbon, but I have tried several, and while good, none had the velvety
smooth, cream-like mouthfeel.  I thought I would ask the group what coffees
have you found to be the smoothest/creamiest.
Thanks.
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2) From: John and Emma
Seth the one I found that stood out was the Costa Rican Dota Conquistador.
Unfortunately it is no longer available. I like you am seeking that same
thing.
When I roasted the Conquistador in my Behmor to C+ and let it sit for 2 days
I had that incredible smooth mouth feel that made me go WOW.
All the best.
John H.

3) From: John Despres
A favorite of mine is Rwanda Gkongoro Nyarusiza - very nice creamy 
mouthfeel! Roasted to FC/FC+.
It looks like Tom has plenty left; he's still stocking 20 pound bags.
John
John and Emma wrote:
<Snip>
-- 
John A C Despres
Hug your kids
616.437.9182
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JD's Coffee Provoked Ramblings
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4) From: Seth Grandeau
Hey, I have a 2 lb bag of that in the stash that I have not tried.  I know
what I'm roasting tomorrow!  Thanks for the tip.
On 6/13/08, John Despres  wrote:
<Snip>
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5) From: John Despres
Give it about 3 days rest after tasting it right away.
John
Seth Grandeau wrote:
<Snip>
-- 
John A C Despres
Hug your kids
616.437.9182
Scene It All Productions 
JD's Coffee Provoked Ramblings
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6) From: Michael Dhabolt
Seth,
If the coffee you remember (and want to replicate) had been from my
stash, it would have been the Brazil Cachoeira Yellow Bourbon from
year before last.  Truly a great bean. That particular bean/crop has
been one of my all time favorites and I stocked up when it was
offered.  I bought 40# plus the original 'try it out' order of a
fiver.  I've been husbanding it ever since and roasted the last of it
less than a month ago.  I see that this years Brazil Cachoeira Yellow
Bourbon has disappeared from the list
I've used that bean as a 'base' in my espresso blend.  The blend has
been 40 to 50% of the Brazil Cachoeira Yellow Bourbon with the
remainder being various ratios of Ethiopian IMV, Sumatra Blue Batak
with a little Elephant Monsooned Malabar
Perusing Toms list I would say that the closest current offering to
what you remember is probably the Brazil Cachoeira "Canario Bourbon".
I would expect a total roast time of approx. 15 minutes, a stretch
from beginning of 1st to EOR of about 4 1/2 minutes with an ending
bean temperature of 438 to 442 F (not quite touching 2nd crack).
These numbers would be from a roast in a PIDed Ubber Popper.
Mike (just plain)
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