HomeRoast Digest


Topic: Survey (13 msgs / 303 lines)
1) From: R.N.Kyle
Was wondering. What bean that you have roasted, and to what degree of =
roast, gives a heavy body, and long hard finish?
I have a friend, that no matter what you give him to try, although good =
is never big enough in body or finish.
I've tried Mexican Altura, Sulawesi, Tanzania pea berry, Sumatra, and I =
have had no luck in hitting a home run.
BTW he does like chicory added to the coffee.
Thanks in advance for any help.
Ron Kyle
Anderson SC
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2) From: floyd burton
Try some of the Ethopian beans-Harrar Horse, Yirg, Mocha Raimy.  Everybody
has a different idea of heavy body and long hard finish mean IMHO.  So you
have to experiment.  Some people really like to taste roast-so overroast
something till what is there is roast-that may do the job-if so u have a
means of using beans u really don't like-makes everybody happy.

3) From: TFisher511
Ron,
I don't know any that could beat the loooong aftertaste of the aged Old Java 
Brown, but alas it is gone. Next might be a JBM roasted just into second and 
rested a full three days. Some of the Konas, roasted just into second and 
rested open for a couple of days might also do the trick.
Good luck,
Terry F

4) From: Lee XOC
< On Behalf Of R.N.Kyle
< Sent: Thursday, January 23, 2003 3:15 AM
<
< Was wondering. What bean that you have roasted, and to what
< degree of roast, gives a heavy body, and long hard finish?
< I have a friend, that no matter what you give him to try,
< although good is never big enough in body or finish.
< I've tried Mexican Altura, Sulawesi, Tanzania pea berry,
< Sumatra, and I have had no luck in hitting a home run.
< BTW he does like chicory added to the coffee.
< Thanks in advance for any help.
The ultimate in this category in recent memory was the Kenya Karumandi
::sigh:, and before that, the early '02 stock of aged Mandheling.
- - - - - - - - - - - - - - - - -
Lee / San Diego
---------------------------------
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5) From: Mark Neuhausen
As someone who likes more pungent and stronger beans, you have used many of
the beans that should have left him impressed.  I can think of two things;
roast the Mendehling, but go darker; or get some of the funky Monsooned
Malabar.  I happen to love the Monsooned Malabar, but have not really found
anyone who is on the fence between liking and disliking.  I would call it a
binary coffee.
-Mark
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6) From: Mike McGinness
He wants heavy body with a long finish? Monsoon him about Full City!
MM;-) aka Kona Konnaisseur miKe mcKoffee
Dual Variable Transformer Rosto Roasting
Rocky grindin' - Miss Silvia brewin'

7) From: Simpson
It sounds like he may like a bitter taste, though he may not call it that.
Try roasting some sumatra extra dark, grind it fine and brew it twice as
long as you should. He'll love it.
Or your money back.
8^)
Ted
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8) From: Tom & Maria
As a straight roast I like the India Pearl Mtn Peaberry for the 
pungency it develops. But that may not be enough for your friend, 
especially if he adds chicory! You might want to try an Aged coffee, 
rested for 2 days. I have a ne Aged Sulawesi (true aged, not old) 
that I am going to try to put on the list tonite -that's a little 
softer than the aged sumatra.
Tom
<Snip>
--
                   "Great coffee comes from tiny roasters"
            Sweet Maria's Home Coffee Roasting  -  Tom & Maria
		1455 64th Street Emeryville CA 94608
                      http://lists.sweetmarias.com/mailman/listinfo/homeroast">http://www.sweetmarias.comhomeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

9) From: R.N.Kyle
I just ordered some Aged Sumatra this morning, I think I will Try this =
and some of the other suggestions from some list members. thanks
Ron Kyle
Anderson SC
rnkyle

10) From: Les & Becky
Ron,
I have been enjoying Monsooned  Malabar roasted 45 sec into second crack
with Tom's suggested ratio of 2 parts coffee to 1 part Chicory, this week.
After playing with the Chicory, I thought this would be a great blend and it
is.   This is a BIG body cup and LONG on the finish!  The Chicory gives it a
molasses like sweetness!  I don't know if I have the courage to pull and
americano of this blend!
Les
roasting and turning tampers in S. Oregon
www.thortamper.com

11) From: AlChemist John
Sometime around 15:33 1/23/2003, Lee XOC typed:
<Snip>
I did not find the Karumandi so, but the current aged Mandheling is 
stunning.  I would also recommend either of the Timor and the Ugandan.
--
John Nanci 
AlChemist at large
Roasting and Blending by Gestalt
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12) From: Lee XOC
< On Behalf Of AlChemist John
< Sent: Friday, January 24, 2003 6:15 AM
<
< I did not find the Karumandi so, but the current aged Mandheling is
< stunning.  I would also recommend either of the Timor and the Ugandan.
How are you roasting the aged Mandheling?  I want to try a batch with
your roast profile.
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Lee / San Diego
---------------------------------
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13) From: AlChemist John
Sometime around 10:10 AM 1/24/2003, Lee XOC typed:
<Snip>
I used about a 4  min drying stage just getting the beans to try to behave 
together.  I let my WBI ramp naturally through 1st crack over the next 3-4 
minutes then slowed heating slightly to coast to just the start of 2nd 
crack, 425F for me.  48 hours rest.  Btw, I was truly an ugly batch and I 
really had to rely on my temperature readings, smell and sound.  Color is 
completely out.  The bean start out light brown.  It was definitely one of 
the more challenging beans I have ever roasted.  Good luck.  The cup is 
worth it.
--
John Nanci 
AlChemist at large
Roasting and Blending by Gestalt
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