HomeRoast Digest


Topic: Latest Tiny Joy (7 msgs / 368 lines)
1) From: Bob
Listmembers,
Today received my monthly 7-8# greens--# of the Kenya peaberry, # of the Harar and 5# of the Brazil DP.
The Brazil was 5# untried--not unusual to jump in on a coffee like this due to Tom's incredible sources and knowledgeable reviews. Grabbed the Tiny Joy after carefully cutting open the box. Tiny Joy is on the website but prefer to read it w/ my delivery. 
This Tiny Joy has thrown me for a loop. Thompson has put together a very well written, well reasoned condemnation of DP coffees. 
The impetus to my foray into homeroasting began with a Guat Huehue shiny with oil. A friend brought it on a visit, and though now understand how overroasted, it was the best coffee ever. He told how he roasted it, gave me SM's website. Seven years later, couple of modded I-Roasts and an RK Drum later I am one happy camper ordering all my greens from one of the top coffee guys in the world. Gravitated to African DP's very quickly--that lot 30 fruit bomb really got my attention--the first IMV sealed the deal--I am a DP guy.
Upon reading Tiny Joy I was disappointed; you led me down this path, many of us love the DP's, and I suddenly felt that much of my coffee experience has been invalidated.
Bob Adams
Henderson, NV
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2) From: Andy Thomas
Bob, Which issue of Tiny Joy threw you for a loop? The only one I can find at 
sweetmaria.com that addresses the issue of dry processing is http://www.sweetmarias.com/tiny_joy_html/tinyjoy-march10.pdf.It's an 
interesting article, but not a general condemnation of DP.
From: Bob 
To: homeroast
Sent: Thu, January 13, 2011 7:40:50 PM
Subject: [Homeroast] Latest Tiny Joy
Listmembers,
Today received my monthly 7-8# greens--# of the Kenya peaberry, # of the Harar 
and 5# of the Brazil DP.
The Brazil was 5# untried--not unusual to jump in on a coffee like this due to 
Tom's incredible sources and knowledgeable reviews. Grabbed the Tiny Joy after 
carefully cutting open the box. Tiny Joy is on the website but prefer to read it 
w/ my delivery. 
This Tiny Joy has thrown me for a loop. Thompson has put together a very well 
written, well reasoned condemnation of DP coffees. 
The impetus to my foray into homeroasting began with a Guat Huehue shiny with 
oil. A friend brought it on a visit, and though now understand how overroasted, 
it was the best coffee ever. He told how he roasted it, gave me SM's website. 
Seven years later, couple of modded I-Roasts and an RK Drum later I am one happy 
camper ordering all my greens from one of the top coffee guys in the world. 
Gravitated to African DP's very quickly--that lot 30 fruit bomb really got my 
attention--the first IMV sealed the deal--I am a DP guy.
Upon reading Tiny Joy I was disappointed; you led me down this path, many of us 
love the DP's, and I suddenly felt that much of my coffee experience has been 
invalidated.
Bob Adams
Henderson, NV
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20Homeroast mailing list">http://lists.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comHomeroast community pictures -upload yours!) : http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20Homeroast mailing list
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3) From: Bob
Hi Andy,
Just checked, 12/10-1/11 Tiny Joy, not on the website yet. Order some 
greens, you'll get it, though I wish we could all read it now and discuss. 
Off now to dream of a very successful Ethiopian DST.
Bob

4) From: Tom Ulmer
I read this issue of Tiny Joy as it arrived with my shipment and it seemed
to me Thom was expressing some regrets rather than condemning the DP itself.
It is my hopes as well as it seems yours (and many others I suppose) that
his ambiguity in this regard does not reflect in the purveying of these
coffees.

5) From: Paul Jolly
I too thought that Thom's comments are far from condemnation; rather, they seem 
to express a deep regret at how much a processing style has come to dominate the 
flavor of some coffees.  Varietal variation is absolutely overwhelmed by 
processing methods.  While I've enjoyed many of the unique DP lots we've been 
able to try, I've come to feel that they aren't even worth purchasing as an 
experiment...at least for my taste buds.  That so many people desire DPs just 
exacerbates the problem of being able to enjoy the different origin nuances that 
exist from region to region - even from farm to farm.  When a Guatemalan farmer, 
say, is offered top dollar to DP a lot that would be much more subtle and 
balanced if washed, s/he will likely do so...and no one will even get to try a 
washed version.
This is not meant to slam dry processing altogether.  Coffees which are 
traditionally DP have particular flavors, mouthfeel, aromatics, and balance that 
I've come to expect and look forward to.  Even given the chance to work the 
processing legerdemain the other way around - washing a traditionally 
dry-processed coffee, like the Ethiopian Koratie of a few years back, then 
offering both to sample - I found that I preferred the traditional method.  Some 
people love having these unusual DPs available, and I say good for them.  I 
personally couldn't stomach the DP Brazil, and I can understand the resentment 
some feel at the proliferation of this 'experiment.'
Paul
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6) From: Andy Thomas
I, too , have preferred washed coffees from places where washed is traditio=
nal =
and dry processing is an "experiment." In the case of Brasil, however, DP i=
s =
traditional. There may be washed Brasils, but I don't think I've ever tried=
 one.
I'm looking forward to reading the new Tiny Joy article, which will be soon=
, =
because I'm placing an order tonight.
Andy
From: Paul Jolly 
To: homeroast
Sent: Fri, January 14, 2011 4:31:25 PM
Subject: Re: [Homeroast] latest Tiny Joy
I too thought that Thom's comments are far from condemnation; rather, they =
seem =
to express a deep regret at how much a processing style has come to dominat=
e the =
flavor of some coffees.  Varietal variation is absolutely overwhelmed by =
processing methods.  While I've enjoyed many of the unique DP lots we've =
been =
able to try, I've come to feel that they aren't even worth purchasing as an =
experiment...at least for my taste buds.  That so many people desire DPs =
just =
exacerbates the problem of being able to enjoy the different origin nuances=
 that =
exist from region to region - even from farm to farm.  When a Guatemalan =
farmer, =
say, is offered top dollar to DP a lot that would be much more subtle and =
balanced if washed, s/he will likely do so...and no one will even get to tr=
y a =
washed version.
This is not meant to slam dry processing altogether.  Coffees which are =
traditionally DP have particular flavors, mouthfeel, aromatics, and balance=
 that =
I've come to expect and look forward to.  Even given the chance to work t=
he =
processing legerdemain the other way around - washing a traditionally =
dry-processed coffee, like the Ethiopian Koratie of a few years back, then =
offering both to sample - I found that I preferred the traditional method.=
  Some =
people love having these unusual DPs available, and I say good for them. =
 I =
personally couldn't stomach the DP Brazil, and I can understand the resentm=
ent =
some feel at the proliferation of this 'experiment.'
Paul
      =
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Homeroast community pictures -upload yours!) : =http://www.sweetmariascoffee.com/gallery/main.php?g2_itemId=7820      =
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7) From: Andy Thomas
I finally got to read Tom's article about dry processed coffees in Tiny Joy=
. I =
think Tom has a differnt perspective on this issue than most of us. We know =
about the excellent coffees that he has chosen to make available to us, but=
 of =
course, he had to wade through a lot of mediocre -- and just plain awful -- =
stuff to find the good ones.     I have also wondered what is going o=
n with DP =
coffees from places where washed is the norm. I always assumed that geograp=
hy =
was the main determining factor of the type of processing. And Tom confirms=
 this =
in his article: To (over?)-simplify: DP from dry climates, WP from wet clim=
ates. =
To illustrate, about a year ago I bought some green coffee in Waialua, Oahu=
, =
from a new farm planted on former sugar cane land. This is a place that get=
s, =
I'm guessing, 20-30" of rain per year, or more. (I used to live near there,=
 so I =
have an idea of the climate relative to other Hawaiian places.) They offere=
d =
both wet processed and dry processed so I bought a pound of each. The WP co=
ffee =
was not great, but not offensive. It was drinkable. The DP was awful. It ha=
d =
many of the faults Tom describes as characteristic of inappropriately =
dry-processed coffee -- shrill acidity, veggie flavors, unpleasent woodines=
s, no =
fruit character at all. It appeared to be well sorted and there was no =
mustiness, it just didn't taste good. Clearly, they have no business =
dry-processing coffee. I hope they now realize that. =
    Anyway, just a few thoughts on the subject. I like many of the fi=
ne DP =
coffees that Sweet Maria's offers, and Tom says they will continue to sell =
them. =
So, Cheers! and thanks, Tom and crew, for suffering through the crap so we =
don't =
have to.
Andy
      =
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