HomeRoast Digest


Topic: Ethiopian Sidoma--Three experiences in 24 hours (29 lines)
1) From: Mark Neuhausen
This is a multi-part message in MIME format.
I purchased some of Sweet Maria's Ethipian Sidoma dry processed coffee.  =
Tom's cupping review is very close to my palate's own experience.  For =
my latest business trip, I brought along two batches on the ESDP, one =
roasted barely into second crack and the other roasted to Full City (a =
steady rolling second crack, about one minute past the initial second =
crack.
The differences in the two batches were subtle and very much in line =
with the normal changes that occur in roasting darker.  But both coffees =
could be identified as dry processed and Ethiopian/Yemen in origin.  I =
had one pot on Thursday night of the slightly darker, and a second pot =
of the slightly lighter Friday morning.  Friday afternoon, I was at the =
Vancouver airport and stopped at Starbucks for a caffeine fix.  I could =
not resist when I saw one of their coffees was Ethiopian Sidoma Body =
Expression (their dark roast, I believe).  I ordered a cup.  And I now =
know first hand in an almost controlled experiment how overroasting can =
ruin coffee.  Forget about telling the country/region of origin.  I =
could barely tell that it was coffee.  It was a dark, hot liquid with =
caffeine and a charred coffee aroma, but no coffee taste.  
If any of you home roasters are feeling frustrated or questioning your =
results, go out and buy a cup of a Starbucks dark roast.  You will =
instantly be reminded how much better your worst roast is than the best =
that many people experience.
-Mark


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