HomeRoast Digest


Topic: JBM from Hawaii (3 msgs / 97 lines)
1) From: Rbt Tut
as Tom has noted there might be some JBM cultivar from Hawaii
I might like to snag a LB.
however, Im sure it will be costly but fairly priced.
that being said should I get an LB what might I do with it based on my
coffee tastes:
I drink now 95% Espresso from the Silvia
I roast that to 445 - 450 in the iRoast with a Long Tom Probe
(Cooper 550 degree - will update my pics soon on this)
most are Tom's espresso selections or those I make myself with
50% dry brasil and then various other things.
My question is really this:
for French Press or Drip  I like a darker roast than above.
lesser temps than that taste "dusty" to me
"dusty"  = fine drown dirt you may get while walking on a dirt road  (in
your tasting area)
Id like to work w 1 LB of JBM as a long time ago I spent some time in
Jamaica
and only had "high mountain"  local roast.
at least then I ground it myself!
my impression from reading about Blue Mountain is that its a
'Complete' coffee.
no blending needed.  but as Im a dark roast person
am I going to loose all the 'complete-ness' ?
thanks
ps Id rather let my LB go to someone else if I 'burn it up'
thanks again
RT
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2) From: Tom & Maria - Sweet Maria's Coffee
I think Konas are great SO espresso, unblended. I cupped a light 
roast of the JBM on Friday and it was awesome. Ironically, I cupped 
an actual JBM (Mavis Bank) and, as has been the case over the last 
few years, "mediocre" would be a generous description. Anyway, I will 
try to polish off the review Monday or Tuesday. I wanted to try a 
couple more roasts. -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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3) From: Rbt Tut
cheers and many thanks Tom for responding to my JBM thread
at what temp would you say the varietal character of JBM would be
significantly stunted?
as i said, for me espresso roasted < 445 tastes rather 'dusty'
and BTW  why do I like 'drip'/'FP'  roasted to a higher temp?
thanks
RT
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