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Topic: Timor Organic Aifu (11 msgs / 214 lines)
1) From: Leslie Smith
I ordered a pound of the Timor last month, because several people on the 
list said nice things about it, and because I wanted to help the farmers of 
East Timor, whose plight of late was very affecting.
So, I roasted a small batch, and I really hated it.  I mean, yucko.  Now, 
I'm a new roaster, and it's very likely that I made some mistakes in that 
batch, because it was only, like, my third batch ever (whirley-pop, and 
before I got the cast iron heat diffuser that has made things so much 
better).  But, even considering my mistakes (I think the beans were 
somewhat scorched, bc of the probs with my electric stove before getting 
the diffuser), I really thought the coffee I brewed tasted bad.  So, could 
you Timor Aifu lovers out there tell me *why* you love this stuff, and 
exactly *what* in the flavor profile you love?
   - Leslie
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2) From: Steven Van Dyke
I haven't tried the Timor but it might be like the Ethiopians I like - not
very good right after roasting, *very* good about 3 days later.  How long
did you let the Timor rest?  I know with the Ethiopian Haraar (sp?) Tom has
on somewhere between the 2nd & 3rd day it goes from musty / leathery to
chocolate & caramel.
I'm sure some of the others will pop in with actual experience.
Steve :->
http://www.svandyke.com<- my simple home page
http://www.cafeshops.com/stevespics<- my little store of Impressionist &
Special Events Photography stuff)

3) From: James Gundlach
If you roasted it on the light side, it really needs a three day rest 
before roasting.
    Jim Gundlach
On Tuesday, October 29, 2002, at 04:32 AM, Leslie Smith wrote:
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4) From: Lissa
On Tue, 2002-10-29 at 05:32, Leslie Smith wrote:
It has a lot of body, is very forgiving to roast, and has a lot of depth
to the flavour (not as much as PNG).  I tend to take it just in to
second crack.
Maybe cooling is your issue?  Are cooling the beans quickly enough? 
Also, maybe you like the more acidy coffees.  Maybe try a brighter
coffee for a comparison.  
Be well,
You can't depend on your judgment when your
imagination is out of focus.
				Mark Twain
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5) From: Ken Mary
Practice makes perfect, according to the old saying. Keep roasting and
learning. Some coffees are not universally liked, so you may prefer others.
Refer to the list archives from May 2002 for other comments.
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6) From: AlChemist John
Sometime around 02:32 10/29/02, Leslie Smith typed:
I find that it is the heavy earthy flavor I like.  With the caveat that I 
do not usually like coffee much into 2nd crack, I almost always brought 
Timor well into a full rolling 2nd crack and then let it rest at least 2 
days, if not 3 days.  The rest period make a huge difference to 
me.  Unrested, I agree, yucko.
BTW, what are some of your more and less favorite coffees?  Timor is 
definitely not a bright acidic coffee.
John Nanci 
AlChemist at large
Roasting and Blending by Gestalt
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7) From:
It just happened that I roasted a batch of Timor last night for the first time.
Has anyone tried it as a single origin espresso? PNG to which is supposed to be
similar, is often recommended as good choice for this.
At 06:10:51 -0800 AlChemist John  etched in electrons:
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8) From:
On Tue, 29 Oct 2002 11:20:59 -0500 (EST)
I don't make much espresso, but, yes, PNG is simular to
Timor.  Almost as much body as the Timor, and more
Be well,
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9) From: Charlie Herlihy
 I got some Timor beans because it's getting harder to find good
Sumatrans or Java that aren't the Caturra variety.(Except from
Sweet Maria's)  Even though the Timor isn't the old Sumatra
variety it's supposed to be similar in deep rich body and lower
acidity. good for a Moka Java blend. I found the Timor to have a
unique "whipped creamy" mouth feel. I compare a good Sulawesi or
Jampit as "maple syrupy", and a PNG as "cream sodalike"  Roasted
just into rolling second crack I liked the pleasant , fairly
rich flavor and aftertaste of the Timor even without much rest.
It was great for blending with Yemen or Oaxacan. As a straight
cafe crema shot it makes lots of crema, is nicely digestable,
but I like blending it. Roast it more carefully and see what
happens ;o)
--- Leslie Smith  wrote:
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10) From: Leslie Smith
Well, I'm finding that I really prefer deep, rich body to bright acidity, 
which would argue for loving the Timor.  My favorite coffee right now is 
the Ethiopian Ghimbi decaf (alas, I drink about 90 percent decaf, as 
caffeine really doesn't agree with me), and it's really heavy and rich.  I 
will have to try Timor again (got lots left, as I only roasted about 1/4 
pound) and rest it for three days.  The weird thing is the roasted beans I 
didn't brew up in 24 hours smelled *really* odd several days later...
The other coffees I'm liking are the Sulawesi Toraja decaf and the Kenya 
decaf, also from SM.  (Like I said, I drink mainly decaf.  It's gonna take 
me a long while to work through my non-decaf samples.)  I definitely seem 
to lean in the direction of Indonesians and Africans.
   - Leslie
At 06:10 AM 10/29/02 -0800, you wrote:
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11) From: Les & Becky
I have been enjoying the decaf coffees too!  I really like making half-caf
blends, so you may want to give them a try.  A blend of the Ghimbi and the
Timor makes a really good Mocha Java!
Roasting in S. Oregon

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