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Topic: Aged Sumatran 07 (8 msgs / 317 lines)
1) From: Cory Creighton
Hi All,
Long time lurker, yada, yada, yada.
I've been roasting for about five years, I think, and have yet to roast a
coffee that I didn't like.  I order beans from just about every location
(grown) that Tom has available as I love having a "cellar" of coffees for
whatever mood I'm in.  Anyways, I finally ordered some of the aged Sumatran
that was available at SM's and WOW!!!  It is definitely the most unusual
coffee I have ever tasted, pungent is the word that kept coming to mind and
it affected my palate the rest of the day when drinking some other roasts.
I will definitely save it for my last cup of the day in the future.  I went
back and forth about four different times whether I liked my first cup or
not and that was FC+ on two days rest.  Going to wait another day or two
before I try it again.  Was wondering if anyone has messed around with
blending this stuff and if so, with beans from what region?  Seems like it
could possibly give an interesting twist to something else.
Roast On!
Cory
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2) From: Sergio Kusevitzky
40% Brasil
40% Java/Sumatra
20% Aged Sumatra
Body, Sweetness,Pungency. Enjoy!
Sergio
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From: Cory Creighton 
To:"A list to discuss home coffee roasting. There are rules for this list, 
available athttp://www.sweemarias.com/maillistinfo.html"
Sent: Mon, September 27, 2010 11:01:12 PM
Subject: [Homeroast] Aged Sumatran 07
Hi All,
Long time lurker, yada, yada, yada.
I've been roasting for about five years, I think, and have yet to roast a
coffee that I didn't like.  I order beans from just about every location
(grown) that Tom has available as I love having a "cellar" of coffees for
whatever mood I'm in.  Anyways, I finally ordered some of the aged Sumatran
that was available at SM's and WOW!!!  It is definitely the most unusual
coffee I have ever tasted, pungent is the word that kept coming to mind and
it affected my palate the rest of the day when drinking some other roasts.
I will definitely save it for my last cup of the day in the future.  I went
back and forth about four different times whether I liked my first cup or
not and that was FC+ on two days rest.  Going to wait another day or two
before I try it again.  Was wondering if anyone has messed around with
blending this stuff and if so, with beans from what region?  Seems like it
could possibly give an interesting twist to something else.
Roast On!
Cory
Homeroast mailing list
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3) From: Cory Creighton
Thanks, Sergio!
Fortunately I have some of each that you mentioned and am going to go into
blend mode.
On Tue, Sep 28, 2010 at 5:04 AM, Sergio Kusevitzky wrote:
<Snip>
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4) From: Sergio Kusevitzky
Bring the Brazil to the verge of second crack, just before!
Bring the Java/Sumatra a few snaps into the second crack.
Play with your Aged Sumatra as you wish (I like it a few snaps into the second 
crack).... and enjoy.
Do not forget to let it rest 48/72 hours.
Good Luck
Regards
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From: Cory Creighton 
To:"A list to discuss home coffee roasting. There are rules for this list, 
available athttp://www.sweetmarias.com/maillistinfo.html"
Sent: Tue, September 28, 2010 2:01:32 PM
Subject: Re: [Homeroast] Aged Sumatran 07
Thanks, Sergio!
Fortunately I have some of each that you mentioned and am going to go into
blend mode.
On Tue, Sep 28, 2010 at 5:04 AM, Sergio Kusevitzky wrote:
<Snip>
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5) From: Robert Bedwell
Sergio,  you are a hell of a man to endure this much Sumatra!  60% is too much for me.  I enjoy a little bit of earthiness but about 10% of any Sumatra is enough for me.  All subjective!
On Sep 28, 2010, at 6:04 AM, Sergio Kusevitzky wrote:
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6) From: Sergio Kusevitzky
Robert, 
Combined Brazil and Java is my standard basic blend (50/50).
I use it as 50% to 80% of most (all?) my blends.
Since I roast for more than a decade, I've tried tens of different basis without 
finding a better one.
It works for me since I drink only espressos (actually, ristrettos), and I like 
them very strong, with a chewy body, sweet and long long aftertaste (20 minutes 
at least).
For a pungent cup, I add Aged or Indian Malabar or Ethiopia or.... Yemen.
For a lighter cup, I add Mexican, Costa Rica
For some "citrus flavor", then I add El Salvador, Guatemala
For an even stronger body and chocolate flavor, I add Uganda, Bali, Tanzania 
(some...)
I'm generalizing since there are plenty of other alternatives (3 or 4 components 
per blend) and not all the coffees of a specific country are the same.... but 
this is just my rule of thumb.
Do you drink Espressos? 
I do not have such a fine palate to distinguish a 10% quantity in my blend. I 
never go below 20%.
Anyhow, as you say.... all subjective! 
Keep drinking!
Regards
Sergio
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From: Robert Bedwell 
To:"A list to discuss home coffee roasting. There are rules for this list, 
available athttp://www.sweetmarias.com/maillistinfo.html"
Sent: Tue, September 28, 2010 2:11:35 PM
Subject: Re: [Homeroast] Aged Sumatran 07
Sergio,  you are a hell of a man to endure this much Sumatra!  60% is too much 
for me.  I enjoy a little bit of earthiness but about 10% of any Sumatra is 
enough for me.  All subjective!
On Sep 28, 2010, at 6:04 AM, Sergio Kusevitzky wrote:
<Snip>
e-mail"
<Snip>
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7) From: Robert Bedwell
Thanks for the note Sergio.
Hopefully when I reach your level of experience I will appreciate the intricate flavor profiles of each coffee.  I am still in the learning process but enjoying it immensely.  I drink espressos and cappuccinos and always pull ristrettos.  I prefer the strong chewy ones as well and my machine delivers every time.  I think I got off on the wrong foot with Sumatra Danau Toba.  
I have gotten into the Malabars yet.  I need to study them a bit more before I order some greens.  However, I have not had a single Yemen that I did not enjoy.  In fact I roasted a Haimi and a Harazi yesterday.  Ordinarily I wouldn't be capable of defining most coffees at the 10% level but the Sumatra Toba is a monster!  :)
Thanks for sharing.  
Bob
On Sep 29, 2010, at 8:03 AM, Sergio Kusevitzky wrote:
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8) From: Sergio Kusevitzky
Thanks Bob
Well.... with time I have stabilized my preferences and "lost" some of the 
passion for new experiments.... I used to blend everything with everything at 
the beginning, getting plenty of "interesting but not satisfying results". 
Nowadays I'm less innovative and more practical... I want a GREAT cup every 
time. After saying that, my last two orders from SM were unusual for me. I 
ordered a bunch of central american beans. I've not enjoyed them in the past but 
I'm willing to give them a second chance. I roasted them with my air popcorn 
roaster several years ago and found them too acid to my palate.They deserve a 
try with my drum roaster. 
When talking about small details, let me tell you that I prefer Java rather than 
Sumatra.
I've been using the Java Government State for years and couldn't find anything 
better for my basis blend.
Unfortunately, SM is out of stock from Java for a while what may force me to 
either try other combination (again? ;)) or search for another source of coffee 
which I've been reluctant to do. I will probably replace the Java by some 
Ugandan that I like in my next batch (I roast every two weeks on Saturday) and 
let you know if interested.
I feel the Java to  have body and thickness in the cup with less of these 
typical earthy flavors of the Sumatran. I have not tried the Danau Toba.
How did you blend your Yemen coffees?
Keep up the roasting fun!   It is an endless endeavor!
Thanks
Sergio
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From: Robert Bedwell 
To:"A list to discuss home coffee roasting. There are rules for this list, 
available athttp://www.sweetmarias.com/maillistinfo.html"
Sent: Wed, September 29, 2010 2:18:42 PM
Subject: Re: [Homeroast] Aged Sumatran 07
Thanks for the note Sergio.
Hopefully when I reach your level of experience I will appreciate the intricate 
flavor profiles of each coffee.  I am still in the learning process but enjoying 
it immensely.  I drink espressos and cappuccinos and always pull ristrettos.  I 
prefer the strong chewy ones as well and my machine delivers every time.  I 
think I got off on the wrong foot with Sumatra Danau Toba.  
I have gotten into the Malabars yet.  I need to study them a bit more before I 
order some greens.  However, I have not had a single Yemen that I did not 
enjoy.  In fact I roasted a Haimi and a Harazi yesterday.  Ordinarily I wouldn't 
be capable of defining most coffees at the 10% level but the Sumatra Toba is a 
monster!  :)
Thanks for sharing.  
Bob
On Sep 29, 2010, at 8:03 AM, Sergio Kusevitzky wrote:
<Snip>
e-mail"
<Snip>
<Snip>
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