<Snip> Try the right Kona, roasted correctly. It's great stuff, equal to anything on Tom's list and better than most (including St. Helena at virtually any roast profile, IMHO). Price? Geez, I just don't buy coffee on price alone, so I guess that one doesn't work for me. I love great Indonesian cofffees, Sulawesi and Java, and Yemeni stuff, too. I've come to enjoy great Colombian, Panamaniam and Nicaraguan stuff, thanks to Sweet Maria's. But really, great Kona beats almost anything, to my palate. JBM? Well, that stuff is just overrated. Robert Wolfe The Oregon Pinot Noir Club 816 Nantucket Ave. Eugene, OR 97404 800-847-4474 pinotguy www.oregonpinotnoir.com homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast
Hi Robert, How did your homebuilt roaster project come out? If I remember correctly you had a glass blower making you a roast chamber. Scott
I think if you try the right JBM, roasted correctly, properly rested, you would be amazed. But I drink mostly the Ethiopians, Guatemalans, oh heck, just about anything but Monsooned Malibar. Not so much the earthy coffees but more the naturally sweet and some of the fruity flavors are my favorites. The new Kenya's are also amazing, and I didn't drink much Kenya before. Terry F pinotguy writes: <Snip>
This is a multi-part message in MIME format. Terry, you mentioned JBL, roasted right, and rested the correct amount = of time. Exactly how do you roast yours, and how long of a rest. I had = some, and roasted it light, med, and dark, and I really didn't like all = that much. Ron Kyle a coffee roaster from South Carolina rnkyle
I usually roast the JBM just to the point where it feels like second crack is ready to start. Most of the JBM seems to roast a little slower than a lot of other coffees. I then let it rest, sealed, for a full 48 hours to develop the deep, rich JBM flavor that appeals to me. I can't really say it is better than a good Kona, or one of the current Panamas or Guatemalans or even the ElSalvadore. But it is unique and I truly enjoy a pot every now and again. Terry F rnkyle writes: <Snip>
This is a multi-part message in MIME format. Terry, what kind of roaster do you use. The two that I use are a FR+ and = a WB poppery II. the PII gives me a slower and a much more even roast = then the FR+ I always end up with a few burned beans with the FR+. Ron Kyle a coffee roaster from South Carolina rnkyle
I usually use my HWG to roast the JBM because, like your PII, it gives a more even and somewhat slower roast than the HWPrecision or the FR+. I have an old Unimax2000 roaster that I would like to try, but my wife doesn't drink coffee and a 1/2 pound of JBM is too much for just me. I never want to roast more than I would drink in two days of the higher priced coffees. Now that I have a FoodSaver, I may do a larger batch and try the MM freezer thing. It would at least be worth a try and I would extend the roast considerably in the old U2000. Maybe tomorrow? The HotTop really does interest me but since John seems to have drank himself into oblivion, it makes me just a bit nervous. But.....Christmas IS coming. Best, Terry F rnkyle writes: <Snip>
This is a multi-part message in MIME format.