HomeRoast Digest


Topic: beans and more beans (5 msgs / 215 lines)
1) From: Kelly G. Wilson
Owen wrote:
"At this rate, I'll end up
ordering several pounds of everything Tom and Maria stock!"
Definitely, do it. There are a lot of really interesting coffees out there.
I love a surprise and I find that if I drink the same thing for a while, I
lose what is really interesting about that particular bean (or blend). So I
like to change around. For the most part I drink coffees from east africa
and the pacific region-and blends of those. The africans are wonderful
complex beans--I have told wine lovers that I think the africans are like a
good french bordeaux. You can taste the whole world at once--the sun, the
earth, the people who did the harvest--it is all there. You have to try the
coffee from yemen too. mangled little mishapen beans--but oh so interesting.
Tom speaks of yemen syndrome. If you drink it too much, everything else
seems pale. Likewise, I love a lot of the pacific region beans and have
gotten involved with some indian beans recently. My current fav blend is the
harar horse with monsooned malobar. The horse about 10 seconds into second
crack and the MM just touching second crack. Watch out on the MM. In my
freshroast, I actually have to shut it down to the cooling cycle just
_before_ second crack really starts because it move super fast. Turning it
off right before second crack actually gets me a tiny way into second crack
before it cools enough to stop the roast. (This is the part where you start
to yearn for a better roaster.) This blend is not for the weak kneed. It is
like some kind of spicy chocolate with a deep deep funk. I blend it about
50/50. As I said, not for everyone. but to me--mmmmmm.....
I am about to embark on some new tastes. been using a press pot for about 30
years and just broke down and bought a sylvia/rocky combo. Tom suggests
brazil as a base for an espresso blend, so I have 3 different brazils
ordered. Anyone want to give up a good starting place for an espresso blend?
your favorite?
k.
Kelly G. Wilson, Ph.D.
Department of Psychology
205 Peabody
University of Mississippi
University, MS 38677
Phone: (662) 915-5256
Cell:     (662) 816-5189
Fax:     (662) 915-5398
email:   kwilsonhttp://www.olemiss.edu/working/kwilson/kwilson/UniversityWebPage/Kelly%20Wilson.htm
"One draught of Lethe for a world of pain?
An easy bargain; yet I keep the thorn,
To keep the rose."
John Erskine (1906)

2) From: PERRY RUBIN
I assume as a Newbie, when you talk about single origin you are talking 
about Breing and Roasting regular coffee.  Blends on the other hand are for 
espresso and the odd regular brew! There really is a distinction!? Or am I 
making too much of this.  Please be gentle in your replies as I don't take 
criticizim easily!!! ha ha
Perry
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3) From: Skydragon454
Perry YOU MORON...HAHAHA...just kidding my friend. I said that in jest for  
saying you don't take criticism easily. Actually, it's a fine question indeed.  
S.O. or Single Origin coffee is coffee that originates from a single lot/farm 
at  a particular harvest. Blends can be made from different lots, farms, 
roast  levels, or a combination of the three. Keep in mind, there are tons of 
folks on  the list with much more knowledge then me but this is SO as I understand 
it. 
 By the way congratulations and welcome! You couldn't have picked a  better 
hobby or a better group in which to explore coffee with. 
 
-Eric
 
In a message dated 1/28/2009 6:54:06 P.M. Central Standard Time,  
drbreath writes:
I assume  as a Newbie, when you talk about single origin you are talking 
about  Breing and Roasting regular coffee.  Blends on the other hand are for  
espresso and the odd regular brew! There really is a distinction!? Or am I  
making too much of this.  Please be gentle in your replies as I don't  take 
criticizim easily!!! ha  ha
Perry
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4) From: Terry Stockdale
At 02:43 PM 1/28/2009, you wrote:
<Snip>
<Snip>
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<Snip>
Welcome to the list, Perry.  Single origin is =
exactly that - coffee from one estate or even a =
region.  It's a generic term we use when talking =
about drinking coffee, and use it to mean "other =
than blends."   E.g., some of the beans SM offers =
are co-op lots, so they're actually multiple =
farms, we'd still refer to it as single =
origin.  Single origin does not imply any =
particular coffee roasting or brewing method.  By =
brewing method, I mean drip coffee, vacuum pot =
coffee, espresso, moka pot, french press, or any other method.
Blends also may be used for any brewing =
method.  You'll probably find that the blend you =
make from the last leftovers of several different =
roasting batches, including several different =
blends, is fantastic -- and that you'll wonder =
what you used and if you could duplicate it.
Finally, you used the term "espresso" correctly =
-- it's a drink.   Many of us enjoy single-origin =
espressos.  I start almost every morning with a =
single-origin Americano (espresso + hot water) - =
and often have a single origin espresso in the =
evening.  (Usually, these are the same roast =
levels that I use for drip coffee, not just dark =
roasts.)  Following my first sip of the =
Americano, I starrt working on a drip pot of =
single-origin to put in my travel cup and two =
16oz vacuum bottles.  Saturdays start with a =
latté made with Sweet Maria's Monkey Blend - =
which does a great job of getting flavor to cut through the milk.
--
Terry Stockdale -- Baton Rouge, LA
My Coffee Pages:http://www.terrystockdale.com/coffee =
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5) From: Allon Stern
To add a few things:
Many coffees have a very distinct peak of flavor, which differs from  
other coffees; by blending coffees with different, but complementary,  
flavor peaks, you can get a more balanced brew. Not that there's  
anything wrong with unbalanced in-your face chocolate or fruit :)
These peaks can appear differently on the same bean depending on how  
it is roasted. A blend of the same bean roasted to different levels  
is called a "melange".
Because the peaks can appear different only different beans at  
different roast levels, blends are often made after roasting each  
individual origin to bring out the best of the bean, or at least the  
flavor that is desired for the blend. Some blends are okay pre-roast,  
but it's a compromise.
-
allon
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