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Topic: Tom's Roasted Kenya Mika (10 msgs / 262 lines)
1) From: Rick Farris
John (the wandering sort) wrote:
Sixty-three, actually. (3 x 16 + 15)  Speaking of which, my motorcycle
is just about to hit 0x10000 miles!
As to drinking La Pluma, I got a big fat bag of El Olivio this week, and
look forward to breaking in the Rosto on it this weekend.
I also got a pound of the Kenya Mika that Tom roasted last Tuesday and
another pound of Mika that he roasted last Friday -- a little darker.
I wanted, for once and for all to find out whether I don't like Kenya,
or whether I just don't like it the way I roast it.  I'm here to report
that although I can appreciate the Mika that Tom roasted, it still has
that "Kenya" taste to it that isn't my favorite.
-- Rick

2) From: Peter R. Barnes
Thank you.  I ordered a couple of pounds, assuming (wrongly) that I've alwa=
ys disliked Kenya's because they were stale and overroasted.  It turns ou=
t that I just don't like Kenyan coffee.  And I really, really disliked th=
is batch of the Mika - something I've never experienced before.  I was go=
ing to try to do another test batch, because I didn't know anyone else fe=
lt the same way- I've only heard good things about the Mika. 
So what is it about Kenyan coffee that inspires some and *really* fails to =
inspire others?

3) From: Rick Farris
Peter asks:
OC claims that it's the varietal they use.  Caturra, I think.
-- Rick

4) From: Mike Gallant
	I concur with OC on this (to my tastes). I thought I disliked all Centrals
until I tried some of the Panama Typicas, and realized all the others I'd
tried were Caturra. Mmmm, Panama....
Mike Gallant

5) From: Oaxaca Charlie
--- Mike Gallant  wrote:
 They grow a few different varieties in Kenya, but Caturra and
some Caturra crosses seem very common there, as well as some
newer hybrids. Such high elevation, no shade--the acidity is
powerfull. I always love the aroma of fresh roasted Kenya, and
usually the first sip, hot, fools me into thinking I've found
the greatest coffee. I always end up dumping the cup before
finishing it, though, and wish I hadn't started on it. It makes
me shudder as it cools. I'd like to find a 100% Typica Kenya,
but I think they're too up to date and efficient there to be
growing low yield varieties. Much like Costa Rica that way.
Brick Oven Roasting in British Columbia
Do you Yahoo!?
SBC Yahoo! DSL - Now only $29.95 per month!http://sbc.yahoo.com

6) From: Steven Van Dyke
I've got the same 'problem' of not liking Kenyans.  For me it's that
desirable something in the flavor profile of a good Kenyan tasting just like
Don't worry about your 'excess' Kenyan coffee - either roast it for friends
who do like (thus keeping more of the 'good' stuff for yourself) or roast it
into Full City which will quash the varietal flavors of the Kenyan leaving
you with some not bad coffee for those of us who don't like Kenyans.
It's obviously one of the (probably geneticaly based) taste differences
between folks.
You might try the various Sumatrans and other 'earthy' coffees.  Eithiopian
Haraar is *really* good but you have to let it rest about 3 days for the
flavors to develop.
Steve :->
http://www.svandyke.com<- my simple home page
http://www.cafeshops.com/stevespics<- my little store of Impressionist &
Special Events Photography stuff)

7) From: Peter Barnes
Funny thing this...
As I read this message, I am grinding 4 day-old Harrar for the morning 
in my Zass.  And before the Kenya, it was the Sumatra Classic, which I 
really like.  I'm sure that my palette was hopelessly biased against the 
Mika.  Maybe I'll try it again, without sandwiching it between Sumatra 
and Harrar.
Steven Van Dyke wrote:

8) From: Greg Owen
On Thu, 26 Jun 2003, Peter R. Barnes wrote:
I got a pound of both the Mika and the Rugejo to try them.  I had at least 
one roast of the Rugejo that I thought was above average, but every single 
roast of the Mika has disappointed me.
My roasting skills aren't good enough yet to rely upon, but I won't be 
trying the Mika again.  It isn't just you.
	gowen -- Greg Owen -- gowen
	79A7 4063 96B6 9974 86CA  3BEF 521C 860F 5A93 D66D

9) From: Tom & Maria
The truth: I did a big Kenya Mika cupping and I liked it better 
roasted a tad lighter in the HWP and in the Rosto. Those cups were 
brighter, perhaps not as complex as the Probat, but the Probat 
developed a deep roasty note in the coffee that I don't like in the 
Kenyas. It might be a combination of personal preference and my 
history tasting Kenyas, but I want unimpeded brightness. The Hottop 
did really well with the Kenyas, balancing out the flavors and not 
making the coffee too pungent. -Tom
                   "Great coffee comes from tiny roasters"
            Sweet Maria's Home Coffee Roasting  -  Tom & Maria
		1455 64th Street Emeryville CA 94608

10) From: Steve Wall
On Thursday, June 26, 2003, at 01:35 PM, Rick Farris wrote:
Scanning through Tom's archive of Kenya reviews I only
found 2 instances where Caturra was mentioned as a varietal
from Kenya.  There where many listings for Typica and Bourbon,
and a handful of "unspecified" Arabicas.  I've had some of
the Kenyas from Typica (Kii, Kiawamaruru) and they still have
a distinctive "Kenya" flavor.  As Les pointed out, Kenyas are
touchy to roast.  The origin flavors of a City-Full City roasted
Kenya are great.  The roast flavor that starts to dominate
when you go any darker is different in a Kenya than in anything
else I've roasted, and I don't really like it much myself.
I usually blend Kenya with some "body" coffee to balance the
fruity notes, and this helps mute that Kenya roast flavor.
I suspect the soil in Kenya influences the roast flavor more
than the bean varietal.  I roasted my first batch of Mika
and I don't find  anything wrong with it.  This batch ramped
up to 1st crack a little slow for my preferences and the
fruity notes came out a little muted but it's still good.
It doesn't taste anything like a Cost Rican "Cat" bean to me.
Steve Wall

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