HomeRoast Digest


Topic: Favorite Bean (27 msgs / 605 lines)
1) From: John Abbott
Well its Monday (at least it is here) and the list is quiet.  So this may be
a good time to do a little data gathering.
What is your favorite country or zone of origin?
What is your favorite bean?
What is your favorite roast?
What is your favorite brewing method?
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My favorite zone would have to be Central America.
My favorite bean would be Isle of St. Helena Napoleon Estate.
My favorite roast would be City
My favorite brewing method - 2 ounce shot from the Solis, followed closely
by Americano from the same source.
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2) From: Leslie Smith
Keeping in mind that I've only been roasting for a couple of months and I'm 
still exploring various beans:
Favorite zone:  Indonesia, with a nod to Ethiopia.
Favorite bean:  Sulawesi Toraja decaf (I suppose decafs may not count, but 
I have the most experience with them).
Favorite roast:  City, in the direction of Full City.
Favorite brew method:  French Press.
At 01:36 PM 11/18/02 -0600, you wrote:
<Snip>
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3) From: Ken Mary
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All of them.
<Snip>
See no. 1.
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See no. 1.
<Snip>
I plead the 5th amendment.
--
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4) From: Tad Preston
John,
It definitly Monday here.
Well, I have decided that the Panama Mama Cata is very good roasted to the end of first crack. I just needed a little experimenting with the roast. However, I cannot decide if I like the centrals more than I like the Indonesians. Since I am very new to this home roasting and there is such a huge variety to choose from it is hard for me to say these are my favorites since the next time I order I will get a new bean and it will be my favorite. I did reorder the Mama Cata.
Favorite brewing method so far is the french press. I do have a *$ Utopia vac pot but it takes some tweeking to get a good flavorful pot. I have not done any espresso at home yet because I see this is going to cost some serious money. Besides, I am enjoying my morning coffee a lot more now that I am roasting at home. There are no roasters or good coffee houses in the Dallas/Ft. Worth area. Please, someone tell me that I am wrong.
Have a great day!
Tad
Smelling the aroma of freshly brewed Maxwell house in the kitchen at work. 
Can't wait to get home.
 John Abbott  wrote:Well its Monday (at least it is here) and the list is quiet. So this may be
a good time to do a little data gathering.
What is your favorite country or zone of origin?
What is your favorite bean?
What is your favorite roast?
What is your favorite brewing method?
----------
My favorite zone would have to be Central America.
My favorite bean would be Isle of St. Helena Napoleon Estate.
My favorite roast would be City
My favorite brewing method - 2 ounce shot from the Solis, followed closely
by Americano from the same source.
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5) From: Andrew J. Lynn
John Abbott wrote:
<Snip>
In general, eastern Africa.  Gotta love the Kenyan and Ethiopian
<Snip>
Yemen Mokha Ismaili
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Varies by bean :)  In general, a lightish or medium Full City, which 
works well with a lot of beans.
<Snip>
Americano from my lowly Vapore, followed closely by press pot
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6) From: Jim Schulman
<Snip>
East Africa / Yemen
<Snip>
Currently Tom's Mocha Mattari
<Snip>
Dark Full City (light FC for the Mocha)
<Snip>
Espresso
Jim
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7) From: Rick Farris
John asks:
<Snip>
And then answers himself:
<Snip>
So.  Here's my question.  Does "City" refer to beans that are "medium-brown
and dry," or to beans that are roasted to between 415° and 435°?
Do coffees that are roasted to the same color taste alike, or do coffees
that are roasted to the same temperature?
I ask because some coffees (say, Kenya Karumandi) get very dark colored at
420°, and some other coffees (say, Blue Sky Kona) are not all that dark at
450°.
If I roasted the Karumandi to "City" it wouldn't even be through 1st crack.
If I roasted the Kona to "City" it would be all the way through 1st crack
and damn close to 2nd...
In my roasting log I label my roasts as "beginning of 2nd crack," "end of
first crack," or "between first and second" because I think it is a much
better indicator than giving it a label that refers to some arbitrary color.
Comments?
-- Rick
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8) From: John Abbott
City is a chocolate color - Full City being more mahogany.  But to my taste
it is the overall condition of the finished cup. NOBODY measures it that
way - but it involves the whole process to my thinking. 435 would be a City
450 a full city - ON MY scale.  The alternate method would be City = first
snaps of second crack - full city = several seconds into second crack. There
is only one KNOWN standard and that would be to fall back on the SCAA color
chips for the ground coffee.

9) From: Gary Zimmerman
I've always judged the "city" monikers by the cracks.  Just past first 
crack and not into second is what I call "city", regardless of color.  If I=
 
roast a little into second crack - usually 30 seconds to one minute - I 
call it "full city", to the extent I use these terms at all.  Just for very=
 
general discussions - I usually qualify it with the crack stage.
"... roasted to full city, about 30 seconds into second crack", and I might=
 
further qualify it by judging the Ag numbers according to comparisons to 
the imperfect color panels at the back of the Davids' book.
I have no idea whether my "city" is your "city" or anyone else's.  But I 
don't usually compare my roasts with anyone else's.
-- garyZ
Whirley-drip(paper)-black
Rick Farris wrote:
<Snip>
 at
<Snip>
 color.
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10) From: floyd burton

11) From: Ben Treichel
John Abbott wrote:
<Snip>
Central America
<Snip>
Panama, but I just tried the Guat Decaf, and thats also excellent. Som 
many beans, so little caffine tolerance.
<Snip>
Just a few pops into 2nd.
<Snip>
Vac Pot. I don't know about americano's since I don't have an expresso 
machine.
<Snip>
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12) From: Irene and Lubos Palounek
"City is a chocolate color..." wrote John in the +Favorite Bean thread.
Milk chocolate, semi-sweet chocolate, dark chocolate?
BTW, if you like chocolate as much as I do, try some of the Cémoi Truffes -
Fine French Truffles. Best dark chocolates I tasted in years, and only about
five dollars for a 35oz box at Costco. You can't beat the quality and dark
chocolate taste -- and the price!
Regards, Lubos
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13) From: Les & Becky
John,
I don't know if we have the same theology, but we do have the same taste in
coffee!  My favorite drink would be a 2oz shot of the same, but from my
SAECO followed by a close second as an Americano!
Les
Roasting in S. Oregon.

14) From: John Abbott
Theology - theos - the study of God - yep we're the same!  Love coffee and
its creator

15) From: Mike McGinness
From: "John Abbott" 
<Snip>
Hmm. Sinces about half my stash comes from the Districts of North & South
Kona, Island of Hawaii, State of Hawaii... could it mean anything:-)
Favorite dessert coffee Island of St. Helena Napolean Estate. Lots of
Centrals in the stash too. Indonesians & Africans are not left out though.
<Snip>
Children don't like people playing favorites. Besides, I just ground it and
made an Americano!
<Snip>
Depends. My most common is 12min roast pre-second crack my temp' 440°f City
or Light Full City depending on who you're talking to. 6min. drying
equalizing warm-up to 380°f stage, 6min. roast development stage.
<Snip>
Miss Silvia pulled double shot 10oz Americano followed closely by 6oz 25sec
double shot Cafe' Crema, French Press, eVac.
MM;-)
Variable Variac Rockin' Rosto Roasting
Miss Silvia brewin'
<Snip>
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16) From: Mark A. Chalkley
On Monday, November 18, 2002, 2:36:56 PM, John Abbott wrote:
JA> What is your favorite country or zone of origin?
Yemen.
JA> What is your favorite bean?
Yemen Mokha Ismaili
JA> What is your favorite roast?
On the light side of Full City, which in my roasting diary is listed
as FC-...
JA> What is your favorite brewing method?
Vac Pot, probably since I honestly can't say I've ever had an expertly
prepared espresso or americano.
Mark C.
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17) From: AlChemist John
<Snip>
John Nanci 
AlChemist at large
Roasting and Blending by Gestalt
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18) From: AlChemist John
Sometime around 12:45 11/18/02, Ken Mary typed:
<Snip>
Really, (evil little grin)
how about Vietnamese Robusta, Charbucks 3rd crack?
Let me guess, cowboy coffee method?
New answers? 
--
John Nanci 
AlChemist at large
Roasting and Blending by Gestalt
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19) From: Rick Farris
John wrote:
<Snip>
But wait a minute.  You said that City is chocolate.  What about the coffees
that are chocolate colored at 450?  Are they City or Full City?  How about
the ones that are mahogany at 435?  City or Full City?
<Snip>
Personally, I think this method makes way more sense.
<Snip>
Wait a minute.  Now you're back to color again?  This makes no sense to me.
What does the SCAA know that I don't?
-- Rick
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20) From: Rick Farris
Gary wrote:
<Snip>
And Floyd agreed:
<Snip>
So then what good are color chips?
-- Rick
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21) From: jim gundlach
On Tuesday, November 19, 2002, at 12:16 AM, Rick Farris wrote:
<Snip>
The SW chips have not been used much to compare roasts but the need is 
still there.  I have traditionally used descriptions of first and 
second crack as a general guide line.  However, if I am wok roasting 
two pounds of Uganda,  "a few seconds into second crack" probably is 
not the same degree of roast as the same phrase applied to a WBII.  
Part of the problem is that degree of roast has not been a major topic 
of discussion since the chips were distributed to some of us.
Jim Gundlach
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22) From: Ken Mary
<Snip>
I also plead the 5th on Vietnam Robusta.    8^)
But seriously, every time I think that a particular bean is my favorite, a
new one comes along to take the number 1 spot. I suppose my taste buds get
acclimated, then need something different to excite them again. Yesterday,
my favorite roast was 2.5 minutes to beginning of second crack, today it is
the "coast to the finish" a full minute into second, with a very different
cup profile. Nothing can surpass my microwave cowboy coffee, but maybe
tomorrow, who knows?
--
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23) From: John Abbott
IF we are talking about the degree of roast of the same bean, the Sherman
Williams chips will do just fine.   But even then I wouldn't necessarily
agree that the degree of roast was right for me.  Tweaking is a major part
of the game. When I find a bean that I like, I'm pretty consistent in the
time of the roast - I add the color as a further communication point. I
think you've already said it really is a matter of what works for you.
John

24) From: Bart Frazee
On Mon, 18 Nov 2002 13:36:56 -0600, you wrote:
<Snip>
may be
<Snip>
central America
<Snip>
CRLM
<Snip>
CRLM almost end of 1st crack: blended half and half with 20 sec past
1st crack CRLM in HT
<Snip>
vac pot
<Snip>
closely
<Snip>
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25) From: Rick Farris
Jim wrote:
<Snip>
Yes, but it seems to me that unless you're describing different roasts of
_the same batch of beans_, that color is absolutely irrelevant.  I'm betting
your "a few seconds into second crack" (wok roast, or not) would be way more
relevant than "full city" to a man roasting Kona or most any decaf.
I'm beginning to like Mike's method of description: "roasted to 445 degrees,
a few seconds into second crack."  (Of course Mike would add a paragraph
about his roasting profile, and maybe I'll even come around to liking that,
eventually. :-))
-- Rick
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26) From: Gary Zimmerman
John Abbott wrote:
<Snip>
That's an important point to note - it's not just the final color, but also 
the time it took to get there.  Maybe judging the color of the grounds 
instead of the whole beans controls for this variable.  I assume faster 
roasts yield lighter insides of the beans.
-- garyZ
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27) From: Andrew Thomas
--- "Rick Farris"  wrote:
<Snip>
Precisely.
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