HomeRoast Digest


Topic: top 5 beans? (26 msgs / 794 lines)
1) From: john
Sorry if this has this been done already, but I'm curious to know what each
of your top 5 choices (and, therefore, recommendations) on beans are.
List away! :)
joão
Bebo café, logo existo.http://www.drzeus.net/coffee

2) From: John McAdam
1. Ethiopian WP Decaf -Sidamo DP
2. Sumatra Mandheling WP Decaf
3. Guatemala decaf (real nice, but it looks like it is off tom's list)
4. Sulawesi Toraja WP Decaf
5. Brazil cup of excellence boa vista (thanx Tom for the last
6lbs!!)(finished and not on the list any more)
all roasted 30 sec into 2nd in a Hottop. all mouth filling and highly
addictive!
one day the DEA is going to come snooping, Tom!! i dunno where you get this
stuff, but it ain't right!! ;>)
bestest!
John

3) From: Dave Huddle
<Snip>
1.-4.)  Ethiopian Harar
5.)  Uganda Bugisu
I REALLY like Ethiopian Harar.
Dave

4) From: Les & Becky
1. Isle of St. Helena
2. Uganda Bugesu
3. Kona
4. Panama
5. Ethopian Har Har Horse
I restricted my list to those offered by Tom.  Both of his Kona offerings
are excellent as well as all of his Panama thus the general listing rather
than the specific coffee.
Les

5) From: miKe mcKoffee

6) From: Ben Treichel
Since miKe is fleeing reality, I respond for him.
Kona Woods
Kona Mtn.
Kona Sky
Kona Valley
Kona Island
Ben ;-)
miKe mcKoffee wrote:
<Snip>

7) From: Ron Kyle
Yauco Selecto
El Salvador 100% bourbon
Sumatra organic Gaylord
Mexican Pluma
Any really good Columbian.
RON

8) From: Jim Schulman
I roast for espresso, so my choices are based on espresso 
blenders:
1. Yemen Hirazi: the chateau Margeaux of single origin espresso 
shots
2. Ethiopian Harar: the perfect mix of berry and chocolate for 
the main flavor component of an espresso blend
3. Blue de Brazil Peaberry: lots of good alternative Brazils, 
but this has been my fave so far, due to its extra foamy 
mouthfeel and milk chocolate flavor
4. Sulawesi: my favorite body bean. Indos are all good, but many 
of them develop a salty flavor during a long (27 second plus) 
ristretto extraction. The Sulawesi always stays sweet. The 
current aged one on offer is even better: roasts along with the 
DP beans and has a very civilized aged flavor.
5. Kenya AA: the exact grower isn't too important. 10 to 15 
percent adds wonderful aromatics and a bit of zest to an 
espresso blend. Yrgacheffe would be here, but it roasts too 
slowly to preblend with the others.
My brewed coffee list would be very different of course.
Jim
On 12 Sep 2003 at 14:03, john wrote:
<Snip>

9) From: Oaxaca Charlie
<Snip>
1) San Andres Huayapam back yard Oaxaca Valley beans. You have
to be there in season, and pick them etc. yourself (it's worth
it!!)
2) Yemen Mokha Ismaili Hirazi. Tom always seems to have some in
stock, too. The very essence of excellent coffee. Nothing else
smells so good.  I have a big sack of very good Yemen Matari
comming next week, but I still ordered another 5 lbs of the
Ismaili from Tom. Can't afford a whole sack of that one even
directly from the importer.
3)Isle of St. Helens, when available. About 30 of my best cafe
cremas ever were from 1/2 lb of that.
4) A very high grown Oaxacan Pluma, in a good year. A balance of
everything I like in coffee.
5) The El Salvador Bourbons that were winners at this years SCAA
Cup of Excellence awards are delicious...
  Just my 2 cents,
  Charlie
=====
Brick Oven Roasting in British Columbia
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10) From: Michael Guterman
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Jim Schulman wrote:
  I roast for espresso, so my choices are based on espresso 
blenders:
1. Yemen Hirazi: the chateau Margeaux of single origin espresso 
shots
2. Ethiopian Harar: the perfect mix of berry and chocolate for 
the main flavor component of an espresso blend
3. Blue de Brazil Peaberry: lots of good alternative Brazils, 
but this has been my fave so far, due to its extra foamy 
mouthfeel and milk chocolate flavor
4. Sulawesi: my favorite body bean. Indos are all good, but many 
of them develop a salty flavor during a long (27 second plus) 
ristretto extraction. The Sulawesi always stays sweet. The 
current aged one on offer is even better: roasts along with the 
DP beans and has a very civilized aged flavor.
5. Kenya AA: the exact grower isn't too important. 10 to 15 
percent adds wonderful aromatics and a bit of zest to an 
espresso blend. Yrgacheffe would be here, but it roasts too 
slowly to preblend with the others.
My brewed coffee list would be very different of course.
Jim
Jim,
I have enjoyed reading about your Black Cat analogs on Coffeegeek. 
They were from a while ago.  How would you blend the above for espresso?
Thanks,
Michael
  
On 12 Sep 2003 at 14:03, john wrote:
  
  
    Sorry if this has this been done already, but I'm curious to know
what each of your top 5 choices (and, therefore, recommendations)
on beans are.
List away! :)
joão
Bebo café, logo existo.
http://www.drzeus.net/coffeehomeroast mailing list
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11) From: Jim Schulman
On 12 Sep 2003 at 21:32, Michael Guterman wrote:
<Snip>
My current houseblend is called 1234, and is simplicity itself 
(I got way too complcated a while back):
1 part Kenya Kaiwamururu (any AA will do)
2 parts Harar
3 parts Aged Sulawesi
4 parts Brazil (I'm using the Bleu, some Prima Qualita, and a 
few others I like)
All preblended and roasted to a few pops into the second. Only 
isolated oil drops emerge over the week I use it.
If you use an unaged Indo, it will need separate roasting. 
Monsooned Malabar or any aged Indo will roast as fast. 
Jim

12) From: Rick W
OK, here goes:
1.  St. Helena
2.  Harar Horse
3.  Santa Elena Miel
4.  Kowali Kona
5.  Sulawesi Toraja
Favorites from years past (not available today):
- Guatamalan Antigua La Tacita Estate
- Sulawesi Boengien Fat Bean
Rick Waits
 
<Snip>

13) From: Michael Guterman
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Jim Schulman wrote:
  On 12 Sep 2003 at 21:32, Michael Guterman wrote:
  
  
    I have enjoyed reading about your Black Cat analogs on
Coffeegeek.  They were from a while ago.  How would you blend the
above for espresso?
    
  
  
My current houseblend is called 1234, and is simplicity itself 
(I got way too complcated a while back):
1 part Kenya Kaiwamururu (any AA will do)
2 parts Harar
3 parts Aged Sulawesi
4 parts Brazil (I'm using the Bleu, some Prima Qualita, and a 
few others I like)
All preblended and roasted to a few pops into the second. Only 
isolated oil drops emerge over the week I use it.
If you use an unaged Indo, it will need separate roasting. 
Monsooned Malabar or any aged Indo will roast as fast. 
Jim
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Cool.  Thanks.  I have all that here.  I will have a roasting marathon
tomorrow, and try it out next week.
Michael

14) From: AlChemist John
Not in order
Ugandan Budadiri
Tanzanian Peaberry
Bali Shinzan
Blue de Brazil (although all SM Brazils as a category, like Les)
Harar Horse
Sometime around 06:03 9/12/2003, john typed:
<Snip>
--
John Nanci 
AlChemist at large
Zen Roasting and Blending by Gestalthttp://www.dreamsandbones.net/blog/

15) From: Jim Schulman
On 12 Sep 2003 at 23:01, Michael Guterman wrote:
<Snip>
Give me a brutally honest review.
Jim

16) From: Peter Barnes
I think there was a listing like this about six months ago, and my 
favorite beans remain unchanged, with one exception...
Yemen Mokha Ismaili Hirazi (to me, this tastes and smells and feels like 
true coffee - the real thing)
Ethiopian Harrar Horse (my new addition)
Uganda (I like every Ugandan bean I've tried)
Sumatra "Classic" (Tom doesn't have it anymore, but I still do - it is 
wonderful)
Panama Mama Cata (still the best Panama I've had, and I still have some 
left)
I haven't tried any of Tom's current PNG offerings, and I finally ran 
out of the Purosa Estate that I really loved - buttery and balanced.  
But since I have no PNG, I'm not "technically" including it in my list.
cheers
peter

17) From: Michael Guterman
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Jim Schulman wrote:
  On 12 Sep 2003 at 23:01, Michael Guterman wrote:
  
  
    Cool.  Thanks.  I have all that here.  I will have a roasting
marathon tomorrow, and try it out next week.
    
  
  
Give me a brutally honest review.
Jim
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OK, Jim.  Ready to try tomorrow morning.  I used:  1. Kenya Rugeju, 2.
Harrar MAO Horse, 3. Suletco Farms "Old Toraja, 4. Pazena Vargem
Grande.  Just to the start of second crack in a Hottop.  48 hours this
evening, but too late for non decaf espresso.
Michael

18) From: Jim Schulman
On 15 Sep 2003 at 10:32, Michael Guterman wrote:
<Snip>
Can't wait, Jim

19) From: Michael Guterman
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Michael Guterman wrote:
  
  
Jim Schulman wrote:
  
    On 12 Sep 2003 at 23:01, Michael Guterman wrote:
  
    
      Cool.  Thanks.  I have all that here.  I will have a roasting
marathon tomorrow, and try it out next week.
    
    
    
Give me a brutally honest review.
Jim
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OK, Jim.  Ready to try tomorrow morning.  I used:  1. Kenya Rugeju, 2.
Harrar MAO Horse, 3. Suletco Farms "Old Toraja, 4. Pazena Vargem
Grande.  Just to the start of second crack in a Hottop.  48 hours this
evening, but too late for non decaf espresso.
  
Michael
Jim,
After two doubles and an Americano, my verdict is pretty damned good!! 
At the setting that gives me two ounces with Liquid Amber and an ounce
and three quarters with my Yemen Mocha  blend it stalled Silvia, but
one space to coarse on the Mini and it gave me a lovely 1.75 ounces. 
Very pleasing.  Brighter than my usual espresso blends.  Thanks, I like
it.
Michael

20) From: Jim Schulman
Hi Micheal,
Glad you liked it (whew). 
Your version may be a hair brighter than mine, since I'm using 
the Kaiwamururu and the regular Old Toraja, bot of which are 
less bright than yours. The Kenya is in there mainly for the 
aroma, which I love.
Jim
On 16 Sep 2003 at 16:51, Michael Guterman wrote:
<Snip>

21) From: AlChemist John
Sometime around 13:51 9/16/2003, Michael Guterman typed:
<Snip>
I have noticed Harrar Horse a lot in the top 5.  Anyone want to venture a 
guess why (aside from it being a great coffee).  Anyone not like it?
--
John Nanci 
AlChemist at large
Zen Roasting and Blending by Gestalthttp://www.dreamsandbones.net/blog/

22) From: miKe mcKoffee

23) From: Spencer W. Thomas
I keep coming back to the Ethiopians.  Yrg, Horse and friends.  
Something about their flowery, fruity, slightly funky flavors really 
grabs me.  Plus they seem to be the best of the ones I've tried for not 
needing a lot of aging.  In fact, if I'm out of roasted coffee (yes, it 
happens, sometimes life is just too busy to roast) so I'm roasting beans 
to brew immediately, I'll most often pull an Ethiopian for the purpose. 
For funk, give me an aged Sumatran, Toraja or monsooned Malabar.  
Roasted dark and rested for a really powerful, spicy cup!
On the bright side, the Kenya Kaiwamururu is great, and a couple of 
years back Tom had a Ugandan that I just loved.  I should try this 
year's Bugisu and see how I like it.
Finally for espresso I've just discovered the Liquid Amber blend.  I 
made the best shot I've ever had from it recently.  I think it's going 
to become my regular espresso blend (although I'm tempted to try Jim 
Schulman's 1-2-3-4, but I'd have to buy some Brazilian first.)
=Spencer in Ann Arbor, MI, USA

24) From: Michael Guterman
Spencer W. Thomas wrote:
<Snip>
I have been drinking both blends all week, as it happens.  I do the 
Liquid Amber 30 seconds into second crack, and the 1-4 about five 
seconds into second crack.  These are with a Hottop.  The Amber makes 
tons of crema, but Jim's blend was both brighter and cleaner.  Jim's is 
also really great as Americano or cafe crema.  Try it.  You might just 
like it.  I like the Liquid Amber, but I don't love it.  Buying coffee 
is fun, he says, having just passed the 100 pounds in the basement 
level.  At  least it is quite compact.
Michael

25) From: miKe mcKoffee

26) From: Michael Guterman
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miKe mcKoffee wrote:


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