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Topic: Pecan Jim soon to be Myrtlewood Jim (7 msgs / 195 lines)
1) From: Les & Becky
I just shipped off 10 pounds of Myrtlewood ends and cut offs to Jim Gundlach
for the Myrtlewood - Pecan test.  I am looking forward to seeing his
impressions as he tests the two head to head!  Myrtlewood is in the bayleaf
family, and I use it often when BBQing.  I also like it for roasting coffee
over fire.  So, I will be very interested in Jim's judgment.  A big thanks
for running this subjective test!   Subjective but meaningful!
Les
Roasting and turning tampers in S. Oregon
www.thortamper.com
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2) From: jim gundlach
Les,
     The Mrytlewood arrived a few minutes ago.  A few minutes short of 
one week from your e-mail saying it was coming.  I hope to roast with 
it Thursday and will have taste tests by the weekend.
     Jim Gundlach
On Tuesday, January 21, 2003, at 07:33 PM, Les & Becky wrote:
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3) From: Les & Becky
Jim,
I am glad to hear that the wood has arrived.  If you cut some of it, you
will detect the sent of Bayleaf.  I have enough scraps together again, so I
will be roasting over Myrtlewood this weekend.  I am really looking forward
to your taste test.  The diverse things we do on this list makes this hobby
much more than if we were just roasting on our own.  It is nice living close
enough to Alchemist John to see his roaster coming together.  Meeting Mike
and Debi was very special, and they are just a joy to be around.  It would
be nice if we had our own convention!
Les
Roasting and turning tampers in S. Oregon
www.thortamper.com

4) From: jim gundlach
I just finished roasting and testing a couple of batches of Uganda over 
Pecan and Myrtlewood and pulled a short shot of each and Americanoized 
them for tasting.  While I usually roast with mainly coals and just a 
hint of smoke, for these I made a lot of smoke to try to create as much 
of an effect on the flavor as I could.  I am afraid I slightly over 
roasted the Pecan batch but since I know it well, I believe I can make 
a reasonably sound but still subjective comparative evaluation.  The 
Myrtlewood roasted batch had much more non-coffee flavor added than the 
pecan, probably as much as three times as much an effect on flavor.  At 
first I was not sure I liked it but it soon grew on me and I think I 
would like it better as a hint of flavor than as much as I got this 
time.  It is very much a bay leaf like and lively flavor.  While the 
pecan flavor is much more smokey and earthy.  There is more difference 
between the flavors of the Pecan and Myrtlewood roasted Uganda batches 
than there is between wok roasted batches of the Uganda and Timor Aifu. 
  Another way to try to describe it is that roasting over the pecan wood 
moves a coffee in the direction of an aged coffee white roasting over 
Myrtlewood moves in the direction of the spice tones in a Kenyan 
without the fruity flavors to go with it.  Clearly roasting over a wood 
fire offers a lot of potential for more than just tweaking the flavors 
of coffee.
     In the future, I will not try to add as much wood/smoke flavor as I 
did this time, it is a little overpowering and probably takes more away 
from the flavors of good coffees than it adds.
Jim Gundlach
roasting over wood fires
in La Place, Alabama
On Wednesday, January 29, 2003, at 09:31 AM, Les & Becky wrote:
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5) From: John Abbott
How interesting!  Wow, Jim, I can see it now - blended woods to produce a
variety of smoke to your blended beans.  You really could be onto something
there.  I'm too impetuous to develop a proper fire each time - which would
entail dragging the stuff out of the shed, cutting and placing the wood and
then firing it - waiting and then making the roast.  But then if the flavor
is that much better, I might just do it a couple of times.
John - wondering what kind of wood Oxaca Charlie uses

6) From: Oaxaca Charlie
--- John Abbott  wrote:
<Snip>
 I'm using wood that's most readilly available that still has
lots of BTUs. Mainly fir and larch, some pine for a quick reheat
on a long day of roasting. The fire is out by the time I start
roasting so the wood smoke hasn't been a factor. The coffee
roasting smoke hangs around the basket longer than with a
roaster blowing air, and it may be what adds some extra flavor
that pretty well everyone likes. I could easily throw some wood
chips in the back of the oven which would smoke at 475 degrees
and season the coffee. Fruit woods like apple, cherry,and pear
 are readilly available around here and I could experement and
probably do a more thorough smoking than with any other kind of
roasting system I can think of.  When I do I'll post the
results.
Charlie
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7) From: Les & Becky
Jim
This was very interesting and what I thought might happen.  When I roasted
over madrone, I didn't like the flavor at all.  Madrone burns very hot with
little smoke, and it gave the coffee a carbon like flavor I didn't like at
all, whereas Myrtlewood gave a nice flavor.  I have some trimming to do on
the apple trees and will be saving the wood!
Les


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