HomeRoast Digest


Topic: the new spider graph.. (6 msgs / 181 lines)
1) From: Leo Zick
im sure there have been tons of topics on this, but i recently cleaned out
my mailbox.. sorry!
anyway, i remember Tom discussing various spider graphs configs, but cant
recall the verdict, or how to use it.
i was going to order some greens tonight, but am stumped. i used to use the
spider graph to point me in a flavor direction so i had a good idea of
complementary beans (one chocolately, with one caramel, and one fruity,
etc).
now, its only 'flavor'..
can someone guide me here? i appreciate that its a consistent charting
legend, but using it, im inclined to only order 9 flavors, with 8.5 bodys,
etc etc. very deceiving!
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2) From: Joseph Robertson
Leo,
Since there has not been much response on your question I suggest you
direct this to Tom of Sweet Maria's. He's good with the charts.
Cheers,
JoeR
On Tue, Jan 27, 2009 at 4:05 PM, Leo Zick  wrote:
<Snip>
-- 
Ambassador for Specialty Coffee and palate reform.
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3) From: Tom & Maria - Sweet Maria's Coffee
The feedback was mostly pointing to the fact the old spidergraph was 
redundant with the description of the coffee, and that they were not 
comparable from one coffee to another. What we have done is 
standardized the graph because they reflect the cupping numbers for 
all coffees. We added 4 new scoring categories that, in their 
essence, help to indicate whether a coffee is clean and sweet and 
bright, or funky and rustic, and help to give the spider web a good 
visual shape to determine that. The cuppers correction is used to 
balance out total scores of coffee that are good quality, but are 
rustic and dry-process, or just don't conform well to the 
standardized axis. This follows the trend with the SCAA/ Roasters 
Guild form. For me, the descriptions are all important, so what I 
have been doing is to make sure all the terms I was putting into the 
old spidergraphs are in the body of the review. For me, that is still 
the place you really get the best hints about the coffee character...
Tom
<Snip>
-- 
-Tom
"Great coffee comes from little roasters" - Sweet Maria's Home Coffee Roasting
               Thompson & Maria -http://www.sweetmarias.com     Sweet Maria's Coffee - 1115 21st Street, Oakland, CA 94607 - USA
             phone/fax: 888 876 5917 - info_at_sweetmarias.com
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4) From: Leo Zick
Thanks for the response, Tom!
I can appreciate standardization, that makes sense.  How does this
standardization help correlate flavors?
I looked through the site, and cant find a legend on how to use the new
graph.  lets say i want as you describe, one bright and sweet coffee, to
blend with a earthy chocolately coffee. How would these fall on the chart?
does less bright = lower flavor score? Would I want one with a 3 flavor and
one with a 9?
i think i need to read your descriptions more.  Have you considered just
bullet pointing them?
For example, the Yummy Moka Kadir.
Your description:
*Notes:*This is a powerful blend of coffees from the Red Sea area, from
Yemeni coffees on one side, and Ethiopian coffees on the other. I intended
for the exotic espresso shot or filtered coffee. It incorporates three
excellent Dry-Processed coffees that contribute to a huge body, strong
bittersweet chocolate roast-taste, and intense fruity aromatics. Since all
are Dry-Processed and have nearly equivalent denties and moisture contents,
this an acceptable pre-roast blend (as opposed to blending coffees after
roasting them separately). None these coffees roast to a uniform color
individually, which is part of their character and complexity in the cup. My
purpose here is to offer a precisely blended coffee I love, and save you
from buying the coffees separately. The Yemeni, Sidamo and Ghimbi coffees we
use for our Moka Kadir are stocked just for the blend, which makes it hard
(well, impossible) for you to recreate this though; and I feel the coffees
need to be pre-blended and equalize moisture content with eachother,
something that works well in large batches. ***Rating numbers to the left
are for filter-drip or French Press coffee, but this blend is great for
espresso too. For espresso, let this coffee rest at least 48 hours ... I
think it's best at 3+ days *** PLEASE NOTE: Because this blend has dry
processed, hand sorted coffees in it, it is not unusual to get the
occassional rock or dirt clod. Be sure to cull through the green and the
roasted carefully - one small dirt clod can really ruin a pot of coffee (and
small rocks can get jammed in a grinder).
Whew! Thats a lot to read, especially in small font.  :)
I find the below easier.  I know NO ONE will like it, and I appreciate that
everyone looks forward to reading Toms well thought descriptions.
Unfortunately for me, it makes it that much harder in my already hectic
life. :/
   - coffees from the Red Sea area, from Yemeni coffees on one side, and
   Ethiopian coffees on the other. Yemeni, Sidamo and Ghimbi
   - intended for the exotic espresso shot or filtered coffee.
   - Dry-Processed
   - huge body, strong bittersweet chocolate roast-taste, and intense fruity
   aromatics.
   - None these coffees roast to a uniform color individually, which is part
   of their character and complexity in the cup.
   -
   - For espresso, let this coffee rest at least 48 hours ... I think it's
   best at 3+ days
   - Be sure to cull through the green and the roasted carefully - one small
   dirt clod can really ruin a pot of coffee (and small rocks can get jammed in
   a grinder).
On Wed, Jan 28, 2009 at 4:34 PM, Tom & Maria - Sweet Maria's Coffee <
sweetmarias> wrote:
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5) From: Sweet Maria's Coffee
Hi Leo, Hi Everyone,
We just wanted to make sure everyone knew that there are excellent 
flavor summaries that are now on the green coffee page:http://www.sweetmarias.com/prod.greencoffee.mvc.phpSo, you might be used to looking at the reviews but please check out 
this page. You could easily compare coffees on this page with a short 
summary, roast notes, and everything in view. Tom and Josh S. have 
been working on this behind the scenes.
Maybe this will help Leo?
Best,
Derek
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6) From: Leo Zick
well im a retard, clicked right through that.
Very nice, thank you!  (and order coming through.. lol)
On Wed, Jan 28, 2009 at 6:54 PM, Sweet Maria's Coffee <
sweetmarias> wrote:
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