HomeRoast Digest


Topic: Has my palette been spoiled by Starbucks? (14 msgs / 329 lines)
1) From: steve studer
Hi List,
I have been lurking on here and roasting for several weeks now and can not =
find a roast or coffee that I have enjoyed like those from Starbucks.  I =
like the Italian and espresso roasts from Starbucks.  I have been roast=
ing SM espresso sampler pack in a air popper for around a 12 min. roast to =
just the start of the second crack (FC+?) with 1.5 min between 1st and 2nd =
crack.
 
I have felt like the PuroScuro and other SM blends have been good for espre=
sso but the Sumatra has been the only one that I have liked at all for auto=
 drip.  Are the espresso blend beans bad for drip use?  Am I wrong =
to think I could use the same coffee for drip and espresso? Could anyone su=
ggest a bean type or roast level that could get me closer to what I have be=
en drinking with Starbucks?  =
Thanks,
Steve
      =
Homeroast mailing list
Homeroasthttp://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee=.com
Homeroast community pictures -upload yours!) :http://www.sweetmariascoffee=.com/gallery/main.php?g2_itemId=7820

2) From: R Nepsund
When I first started roasting I quite enjoyed the coffee, but it didn't
taste quite like I was used to and I missed it.   I would suggest you look
for "Bold" in the *Intensity/Prime Attribute: *section of Tom's notes
describing a coffee.   A Columbian probably would be good.
The Moka Kadir blend does well with the aeropress,french press and drip. (I
don't do espresso ... yet)
I have felt like the PuroScuro and other SM blends have been good for
<Snip>
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20

3) From: james McDougal
Before I got into roasting, I liked the extra bold Starbucks beans - Sumatra
and Mocha Sanini (sp?). I've tried over 30 kinds of SM beans and keep going
back to the Ethiopians (IMV particularly) taken just up to 2C. Good Luck
finding your favorite, it's a great process. Mac
On Mon, Feb 2, 2009 at 12:51 PM, R Nepsund  wrote:
<Snip>
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20

4) From: webviking6
I really think the Ethiopians are consistently the best beans.  I've 
tried a lot of different beans from Sweet Maria's, and like you keep 
coming back to the Ethiopians. 
The first true fresh roasted coffee I ever had was a couple of pounds of 
Kona that I got fedexed to me 48 hours after roasting from a place 
called Mountain Thunder.  I got a pound of "Vienna Roast" and a pound of 
"French Roast" even though their website warned that French Roast was 
really complete overkill for Kona.  And at first, because I was used to 
the normal overroasted coffee that is forced on the American public 
because its easier to keep the flavor consistent, I liked the French 
Roast better, but I soon came to appreciate the subtleties of the 
lighter Vienna Roast much more.
That (and the $40 per pound price tag on fresh roasted Kona) is what led 
me to homeroasting and Sweet Maria's and I'd never go back.  I truly 
enjoy the intense fruity, almost floral flavors you get from lighter 
roasts of single origin beans.  However, if you want something that has 
more of the traditional harsher coffee flavor that most people are used 
to, just roast the beans longer.
I've had good success mixing roasts too.  A City + roast of Ethiopian 
Idido Misty Valley mixed with a Full City +/Vienna roast of the same 
bean.  That tones down the fruitiness a bit, and increases the range of 
flavor into what people are more used to.
Also I find that the Yemeni Mokka Sa'na beans are good for getting that 
strong coffee-like flavor that most people are used to and most people 
think of when they think of coffee.  It's a good bean that takes a 
darker roast well.
james McDougal wrote:
<Snip>
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20

5) From: Mike Koenig
Steve,
I have no direct experience with Poppers, but based on other
air-roasters I've used, you might be baking your beans going out to 12
minutes.  Try using a slightly larger bean load, which will give you a
higher temperature.  (I used to hit first crack at around 7 minutes in
my iRoast )
There's a bit of a learning curve to this stuff (I've been roasting
<Snip>
so don't get discouraged.  Soon enough you'll be roasting coffee
that's way better than anything you can get at Starbucks.
--mike
On Sun, Feb 1, 2009 at 2:08 PM, steve studer  wrote:
<Snip>
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20

6) From: Skydragon454
What kind of auto drip are you using Steve? 
-Eric
 
In a message dated 2/2/2009 11:31:14 A.M. Central Standard Time,  
reddykguy writes:
Hi  List,
I have been lurking on here and roasting for several weeks now and  can not 
find a roast or coffee that I have enjoyed like those from  Starbucks.  I like 
the Italian and espresso roasts from Starbucks.   I have been roasting SM 
espresso sampler pack in a air popper for around  a 12 min. roast to just the 
start of the second crack (FC+?) with 1.5 min  between 1st and 2nd crack.
I have felt like the PuroScuro and  other SM blends have been good for 
espresso but the Sumatra has been the only  one that I have liked at all for auto 
drip.  Are the espresso blend  beans bad for drip use?  Am I wrong to think I 
could use the same  coffee for drip and espresso? Could anyone suggest a bean 
type or roast level  that could get me closer to what I have been drinking with 
Starbucks?   
Thanks,
Steve
Homeroast mailing  list
Homeroasthttp://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.com
Homeroast  community pictures -upload yours!) :  http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20**************Great Deals on Dell Laptops. Starting at $499. 
http://pr.atwola.com/promoclk/100000075x1217883258x1201191827/aol?redir=http://ad.doubleclick.net/clk;211531132;33070124;e)">http://ad.doubleclick.">http://pr.atwola.com/promoclk/100000075x1217883258x1201191827/aol?redir=http://ad.doubleclick.net/clk;211531132;33070124;e)
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20

7) From: Joseph Robertson
Hi Steve,
Welcome out and onto this wide and diverse list of taste buds.
As has been said here do check Toms notes. Everything he has written
is worth the read.
Short answer to your question,"Has *$'s spoiled my palette?".
Yes, *$'s spoiled my palette and most of those old timers on this
list. But don't look at it like spoiled as much as programed to the
*$'s level of roast. As you experiment you might find it possible to
re-program your taste buds and discover some flavors you never knew
existed. If you have not learned yet here *$'s takes there roast into
the darker regions and the consequences are very devastating to what
is possible to pull out when you hold back from the Vienna level. Many
here will explain it in different ways. I hope I have helped some.
Best wishes no matter where you take your beans. Your taste buds are
the only ones that matter here.
Cheers,
JoeR
On Sun, Feb 1, 2009 at 11:08 AM, steve studer  wrote:
<Snip>
-- 
Ambassador for Specialty Coffee and palate reform.
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20

8) From: silascoelho
I have tried, probably around 20 different types from SM, but so far, the 
one that has been 'burned' in my memory (palate??) still the Ethiopians.
When my wife tried Ethiopians for the first time, she just sad '...honey, I 
dont need you anymore for my coffess, Ethiopia is the way to go'.  A little 
bit too much, I tought, but more I search, more I like Ethiopians, and for 
my surprise looks like I'm not alone.
Silas

9) From: Bill
Steve,
welcome to the list!  Lots of good advice so far, hopefully we'll hit on
something that's helpful.
someone asked about your brewer.  good question.  have you been brewing *$
beans at home, or buying from the store?  Because it might be insufficient
temp on your brewer.
in general, Tom's espresso blends should be fine for drip brewing as well.
the thing that I would tell you is to stick to what you like.  that's the
point of this hobby, anyway.  I would perhaps take your coffees a bit
darker, maybe 10 or 20 seconds into 2nd crack.
I wouldn't go with a colombian.  Looking at Tom's list of coffees, I would
go with the Sumatra Lake Toba Extra Bold, and roast that to a FC+, or go
with the Brazil Ipanema Tree Dried Process, and go FC+ on that one.
Enjoy the journey!  Listen to your palate.  enjoy the ride!  I have a buddy
who I roast for sometimes.  He enjoys lighter roasts, but especially loves
when I dark roast for him.  not my cup of tea, but to each his/her own.
bill in wyo
On Sun, Feb 1, 2009 at 12:08 PM, steve studer  wrote:
<Snip>
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20

10) From: Allon Stern
On Feb 2, 2009, at 1:39 PM, webviking6 wrote:
<Snip>
Just remember, though, consistently the best doesn't mean the best at  
consistency :)
I don't strive for consistent coffee - just for consistently good  
coffee.
-
allon
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20

11) From: webviking6
Hahaha, how about consistently great coffee?
Whatever you strive for though, I think it's a given that the best way 
of getting there starts with roasting your own.  That way you control 
the freshness, the degree of roast, the beans you use - in short - all 
the inputs, lol.
Allon Stern wrote:
<Snip>
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20

12) From: R Nepsund
My current favorite is the Moka Kadir blend.  It's 2/3s Ethiopian.
On Mon, Feb 2, 2009 at 6:18 PM, silascoelho wrote:
<Snip>
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20

13) From: steve studer
Thank you all for your help. I will be placing another order for some more =
greens.
 
 
For drip coffee I use a hamilton beach ecletrics.  It is a cone basket an=
d a water temp of 185 degrees ( the best I can measure).  I use an espres=
so grind and a cup of grounds by volume. I have been very happy with it.
Thanks,
Steve
What kind of auto drip are you using Steve? =
-Eric
 =
 =
      =
Homeroast mailing list
Homeroasthttp://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee=.com
Homeroast community pictures -upload yours!) :http://www.sweetmariascoffee=.com/gallery/main.php?g2_itemId=7820

14) From: R Nepsund
There was a thread last year about adding insulation to the tube that
carries the hot water from the heating element up through the water tank and
up to the coffee.   That metal tube losses heat from the hot water back into
the cold water.  There is an archive somewhere of the old postings.  I don't
remember the url for it.
<Snip>
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20


HomeRoast Digest