HomeRoast Digest


Topic: Can one generalize from Tom's roasting suggestions? (3 msgs / 45 lines)
1) From: Michael Horowitz
Tom will make a suggestion as to prefered roast for each green he offers.
His comment is specific to a 'lot'.
Assuming I'm gifted some green Mandheling (different from what Tom
sampled),are Mandhelings (or name your fav. variety) so close in taste that
it is reasonable to look for the same characteristics Tom found in his
sample? Of course, assume the same roast.
- Mike
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

2) From: TFisher511
The same characteristics may or may not be in the gifted greens. I have 
purchased greens that were of high quality and were similar to SM offerings 
and excellent coffees in the cup. I have also gotten greens that were 
supposed to be high quality Guatemalan or Costa Rican that were palatable at 
best. A prime example is the sample packs you may receive with a new roaster 
such as those received directly from Hearthware. Huge difference in quality 
and cup characteristics.
Bottom line is that all Mandhelings are not created equal.
Terry F
mhorowit writes:
<Snip>

3) From: TRiddle854
One recognized coffee cupper has inferred that there is no unique uniformity 
of coffee characteristics especially when you consider the method by which 
coffee bean cherries are processed, i.e. stripped of their fruit and dried. 
The nuances of compromises and variations within the "wet processed" and "dry 
processed" methods even within the same growing region can have a bearing on 
the cup characteristics so that no two Sumatras of a different lot are the 
same. 
Ken Davids has written two articles recently on "Sumatras" and "What Makes 
Sumatra Coffee Taste the Way They Do?" found at http://www.coffeereview.com/article.cfm?IDfwith a link in the article to a 
commentary on why do Sumatras taste the way they do. Maybe it will shed some 
light on the question.


HomeRoast Digest