HomeRoast Digest


Topic: Puro Scuro and Quetzal (3 msgs / 45 lines)
1) From: Andy Thomas
List traffic is way slow these days -- everybody must be out campaigning! Anyway, this is a busy season for me at work and I knew I might not have time to keep up the home-roasted stash. So I planned ahead, for once, and ordered a couple of pounds of roasted coffee from SM to see me through. Sometimes I do something smart. When I placed the order, one of the offerings was Puro Scuro, which I hadn't had for a few years. I remembered not being crazy about it. But I've been enjoying it very much this time around, both as Chemex-brewed and espresso. I guess I never dialed in the roast last time. The other SM-roasted coffee was Guatemala Huehuetenango Quetzal Azul. This one was more problematic. Great complex multiple-fruit and spice aromas and flavors, but to my taste, the brightness was overpowering until it had several days' rest. Maybe a melange blend is the answer for me.
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2) From: Tom & Maria - Sweet Maria's Coffee
The roast on the Blue Quetzal was fairly light, but we wanted to play 
to it's strong suit, bright fruited acidity...
Tom
<Snip>
--
                   "Great coffee comes from tiny roasters"
            Sweet Maria's Home Coffee Roasting  -  Tom & Maria
                      http://www.sweetmarias.com                Thompson Owen george_at_sweetmarias.com
     Sweet Maria's Coffee - 1115 21st Street, Oakland, CA 94607 - USA
             phone/fax: 888 876 5917 - tom_at_sweetmarias.com
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3) From: Bruce Garley
Tom:
It seems like a lot of emphasis, at least on this list, is placed on the
varying qualities of the coffee due to degree of roast. How is that handled
at cuppings where you judge? Are they all roasted to the same degree and
evaluated on an even playing field?
Bruce
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