HomeRoast Digest


Topic: Getting oils out. (I'll try not to ramble too (3 msgs / 165 lines)
1) From: Terry McVay (rr)
"If you like a heavily roasted bean, taken to shiny, save yourself some
money and buy less expensive beans.  
You will not notice much difference."
Ed, Thank you for the explanation of how all this happens and I've been an
admirer of your 
input both here and other places on the web and I cannot fault your
experience or your taste.
Having been a coffee lover since I was 5 and a home roaster for about the
last twenty of my 60+ years.
I have learned that I favor dry processed beans well into second crack and
have no trouble telling a 
less expensive bean from one of Tom's. Would love to be able to pick up the
hints of chocolate, cinnamon and 
blueberry that I read about in Tom's descriptions but I am not capable,
(made a cup of coffee 
for Tom once, he was very gracious). But the point is, I still get that deep
sense of satisfaction 
when a roast comes out 'just right' for me and I can savor the cup even
after it is cold. So maybe my 
'buds' have gone bad, but isn't it all about the feeling of joy you get when
you taste the fruits of 
a job done well and carefully?  "There are no rules here..."
p.s. I will argue science and or religion all day long (off list)because you
really can find truth there. 
But when it comes to coffee, we are all truths unto ourselves.

2) From: Jim Gundlach
Terry,
     When I first started roasting, I roasted much like you do and was  
disappointed that I could not detect the complex flavors that Tom and  
list members discussed.  I moved toward lighter roasts and indeed the  
flavors that others talked about emerged.  I am just six days away  
from my 67th birthday and my most abused taste buds give me the  
pleasure of changing flavors that increase the complexity of the  
drinking experience as I slowly drink a cooling cup and let the last  
sip cool to room temperature before I finish up.  I think that with  
all those years of over roasting you have simply denied yourself much  
of the pleasure Tom's coffees can provide.
         pecan jim
On Dec 8, 2009, at 11:45 PM, Terry McVay (rr) wrote:
<Snip>
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3) From: Brian Kamnetz
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