HomeRoast Digest

Topic: What coffees to buy? (9 msgs / 252 lines)
1) From: Mark Neuhausen
I notice that my coffee stocks are getting low and am ready for another
Sweet Marias order.  I am looking for some recommendations from you on my
next coffees given my current preferences.  My thought process is that if
someone else likes similar coffees that their other favorites will likely
also become mine.  I would be interested in both the recommendation and your
reason/taste for that recommendation.
My favorite Americano/French Press coffees are Tanzanian Peaberry--Southern
District and Guatemalan Huehuetenango Finca Huixoc.  Close behind is the
Ethiopian Yirgacheffe.  I am not a big fan of the Yemen Mocha Sanai and
prefer the Yirgacheffe wet process to the Sidamo dry process.  I have not
been taken by the Peru Chanchamayo, any Costa Rican coffee, Honduran coffee,
or the Columbians.  I am undecided on the Timor Aifu, with it providing both
excellent and bad tastes at different drinking times, from the same roast.
My favorite espresso is the Sumatra Mendehling.  The Ethiopian coffees above
are the only ones that I find are also good as espresso.  I have not tried
any of Tom's blends.  Should I?
I also enjoy the funky taste of the Indian Monsooned Malabar.
I will probably buy 5 varieties, 2 pounds of each.
Since I value your opinions, and in keeping with what I understand to be the
tradition of this board, I will provide something in exchange for the most
valuable opinion.  The person who recommends my favorite out the group of
five that I select will be receive a prize from me.  I will send them
totally at my cost one pound of any of the "standard" coffees (no JBM or ISH
or PRYS).
Thanks in advance.
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2) From: Simon, Richard
I share your enthusiasm for the Hueheutenango and the Yirg. 
I would suggest giving the French Roast blend a shot, not that this relates
with the above selections. I'd also recommend the Kenya Karamandi but it's
long gone.
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3) From: R.N.Kyle
Everyone's taste are different, I like a good Columbian, Mexican Pluma, =
Guatemalan Antiqua, These are classic coffee's to me, medium to heavy =
body, a real coffee flavor and a nice long finish, good coffee at a nice =
My choice on higher end, are JBM (Mavis banks), Puerto Rico Yauco =
selecto, and of course a good Kona,(Mountain, or blue sky) 
None of which are on your favorites list.
The journey is long and enjoyable. have fun.
Ron Kyle
Anderson SC

4) From: Rick Farris
(I'm not going to comment on your varietal choices)
Mark wrote:
That's the smartest thing you can do.  I don't know what weight you're
roasting at one time, but it always takes me five or six roasts (generally
done at one time) to peg the sweet spot for a particular lot of coffee.
Typically I start by taking a roast almost to charcoal, noting carefully
when the cracks start and observing the smells and colors.
Then I back off one landmark (rolling second, beginning of second, midway
between first and second, and end of first), with each subsequent roast.  I
take careful notes in a log.  Usually that pretty much uses up a pound.
Then I spend the next week cupping each of the batches, (usually starting
with the darkest and working to the lightest) and making notes in my log
about how I liked each roast level.  At that point I'm ready to really give
the coffee a good try, roasted to the point that I've decided I like the
best and tried at varying times of day and with varying accompaniments.
So you see, it takes me two pounds to really evaluate a coffee.
After you've done this with most of the major geographic groups that Tom
sells (took me about a year), then you're ready to start making yearly buys
of the coffees you like the best.  Each one has a time of year when the best
stuff is available.  For me, some of the real staples I buy in 20-lb lots
and some of the ones I like but don't drink so often I buy in 5-lb lots.
I don't often miss an opportunity to post my inventory here :-) but I find
that as I learn what I like and don't like, my inventory is shrinking in
line-items but gaining in quantity on each line.  Pretty soon I'm sure I'll
be down to five or ten coffees I stock in annual quantities and then as you
guys mention new and popular varietals I'll pick up a couple of pounds to
try out.
-- Rick
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5) From: Steve Wall
On Friday, February 14, 2003, at 10:08 AM, Mark Neuhausen wrote:
I like the Sumatra Blue Batak.  And I notice you didn't mention any 
coffees.  I have some of the Kenya AA Top and it's pretty good.
Steve W.
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6) From: Ben Treichel
Well I'm looking to buy about 50 lb to split with my neighbor and this 
is the tentative list
La Minta
Oaxaca Fino Rojas
Boa Vista (when it gets there)
Tanz Peaberry
PNG Arokana
Poco Fundo
Columian Supremo
Harar Bag..
Kenya AA
Kenya Kehru...
Sam Blue Batak
PRYS (cost issue)
Steve Wall wrote:
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7) From: AlChemist John
Sometime around 08:08 2/14/2003, Mark Neuhausen typed:
In light of these two, I would recommend the aged Sumatra.  It is a very 
powerful smokey cup, but a mandeling non the less, just with powerful 
funk.  That is roasted to a rolled 2nd.  Brought to just shy of 2nd, I 
found the flavors softened quite a bit, although it was still a stunning 
flavorful cup.
As for other coffees, I have not tried most that are you favorites, but a 
agree with not caring for most of the Columbian and CR.  In that vein, I 
would say get some of  Tom's Brazilian offerings, the Brazil de Blue 
peaberry topping the list with just an absolutely smooth nutty chocolate cup.
Finally, definitely go with Tom's Monkey blend.  Just a down right good mix 
of flavor, body and balance.
John Nanci 
AlChemist at large
Roasting and Blending by Gestalt
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8) From: Mike McGinnesss
I would suggest spending some time reading Tom's reviews of the various coffees he offers. Find some
that are similar in description and rating to what you now like.
MM;-) aka Kona Krazy miKe mcKoffee
Traveling withmy new Dual Variable Transformer Rosto Roast Controller!
And laptop... Zass Turkish grinding, French Press Brewing
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9) From: Les & Becky
I would agree with Alchemist John on the Brazil de Blue Peaberry!  WOW what
a cup for the price!  For those who have not tried the Brazils in a while,
Tom has a group of real winners this year.  Now don't go buy them all out so
John and I can't reorder!
roasting and turning is S. Oregon

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