HomeRoast Digest


Topic: ugly Sumatran's? (4 msgs / 87 lines)
1) From: Steven Dover

2) From: Gary Zimmerman
 
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Worms?
-- garyZ
Whirly-drip(paper)-black
        & vacuum

3) From: Tom & Maria
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Remove too many and you will lose the aggresive pungent tastes in the DP
Mandheling cup ...then you should have bought the Triple Pick or Lintong
instead.
BTW the Sulawesi Toraja is THE most perfect Indonesian shipment I have ever
seen! I roasted some in a popcorn pumper out in AZ and I thought something
was wrong becasue there was NO chaff coming out the chute. But theres just
very little chaff.
In a few weeks I am getting a wet-processed Sulawesi. This is basically
unheard of ... all the Sumatras and Sulwesis are dry processed (I have
cupped a wet processed Sumatra Gayo Mtn: it had little character). But this
Sulwesi was really neat, very clean cup, but tons of body, very low acid
and still ahs that neat Sulwesi character. It looks NOTHING like the DP
Sulawesi... very light in color. Its supposedly the first shipment of
wet-processed Sulawesi ever shipped to the US (most goes to Japan) and it
was only a 60 bag lot...
Tom
                  "Great coffee comes from tiny roasters"
           Sweet Maria's Home Coffee Roasting  -  Tom & Maria
                     http://www.sweetmarias.com

4) From: Ken Mary
From my prevous post:
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I was able to pick out nearly 3/4 ounce of broken, black tipped, odd
colored, etc. beans from the one pound bag, but few real worm holes. Several
black shriveled beans were discarded. This 3/4 ounce roast was done easily
in my modified Aromaroast, and nearly duplicated my preferred Sumatran roast
profiles, stopping about 1/3 of the time interval from last pop of first
crack to the beginning of second. The french press brewed taste was normal
Sumatra with odd flavors that seemed to alternate between good and bad,
sometimes in the same mouthful. The overall impression is earthy/muddy? at
normal drinking temperature, but on cooling the flavors improve a little.
Some hints of rancidity or old coffee come through. But here is something
odd, the post-roast brew had an extremely long aftertaste (about 1/2 hour)
which was mild, sweet, and quite pleasant, much more so than my normal
Sumatra. Resting did not help much if any, and the aftertaste in subsequent
brews was not as noticeable.
Conclusions: Leave the "different" beans in if you want, but discard any
that look "very different" like black and shriveled. I would still drink
this "rotten roast" over any storebought preground and gourmet whole bean
coffees. In other words, the worst of the best is better than the best of
the worst.
Another benefit to modifying the Aromaroast heater is the ability to roast
very small quantities. It is able to maintain roast temperature by adjusting
the air valve without the need for the bean bed's resistance to airflow.
--
Ken Mary - Aromaroast - whirlyblade - French Press
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