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Topic: My JBM Mavis Bank experience (6 msgs / 128 lines)
1) From: R.N.Kyle
Mark wrote:
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that
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of the
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great
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Hey Mark, I really like the JBM that Tom offers. I find it rich in =
flavor, good body, and lingering finish. Is it worth the money, I think =
it is for special occasions. I roast it just a snap or 2 into 2nd. (full =
city) 
Ron Kyle
Anderson SC
rnkyle
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2) From: Mark Neuhausen
I ordered a pound of JBM Mavis Bank from Sweet Marias and also have an order
for ISH from their website that will arrive ??  I wanted to see if the
premium prices for coffee provided me with a premium drinking experience.  I
roasted the JBM Mavis Bank 20 seconds into 2nd crack on my WB II emulating
the McGinness profile.
I did not cup the coffee (I may later today), but just drank it.  No bells
or whistles after 12 or 36 hours, but an experience after 60.  I would
describe it as close to pure coffee.  Rich flavor, thick body, and a great
finish.  And no origin flavors I could detect or acidity or other
"character."
With that said, it was a unique coffee drinking experience.  But not my
favorite.  I later had an Americano of my favorite, Guatemalan Hueheutenango
and liked its complexity and strength more.  And was later blown away in the
same day by a Yemen Sanai Mocha/Sulawesi Toraja 50/50 blend.
I will save my remaining JBM for special occasions when I just want that
coffee taste.  And in between, continue to marvel at the compexities of the
various coffees in terms of their taste, effects of small changes in
roasting, and getting the grind/tamp just right, while enjoying each great
cup of coffee.
-Mark
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3) From: TFisher511
mark_neuhausen writes:
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Thanks for sharing, Mark. That rich flavor, thick body and great finish is 
exactly what I find so special about a good JBM and so many people just never 
seem to find it. I wouldn't expect everyone to enjoy it the way I do, just 
delighted when someone else finds the spot to experience.
I ordered a couple more pounds this morning and some Haar to enjoy a totally 
different flavor.
Terry F

4) From: Joel P. Klein
This is a multi-part message in MIME format.
Mark,
I'm curious.  How did you prepare the JBM?

5) From: Mark Neuhausen
In response to Joel Klein's question, I have a modified WB II.  I measure
air temperature just inside the top of the roasting chamber.
I brought the WB up to 390*-400* with stops at 300* for about a minute and
350* for about a minute to get all the beans looking uniform.  I held it at
390*-400* through first crack.  First crack lasted just over 1 1/2 minutes.
I then let the temperature increase 10* per minute up to 450*.  Second crack
started just before the 14 minute mark and I went 20 seconds into second
crack and shut off the main heater coil and let the fan run.  Cooled down to
250* in about 1 1/2 minutes when I dumped into a colander sitting on my
downdraft exhaust that cools to room temperature in less than a minute.  I
store in baby food jars with the cap loose for the first 12 hours.
-Mark
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6) From: Mike McGinness
From: "Mark Neuhausen" 
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order
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I
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I like JBM a bit lighter, no touch of 2nd crack but just before. Seems to
give a bit more high notes and still the wonderful body, complexity and
loooooong lingering finish. Even so, it is not a *slap in the face* coffee.
It caresses the palate.
MM;-) aka Kona Konnaisseur miKe mcKoffee
Dual Variable Transformer Rosto Roasting
Rocky grindin' - Miss Silvia brewin'
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