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What's in your cup?
John Despres
Thanks for bringing this to the top of the list B|Java! I must have missed it for work last spring.

I'm enjoying a TV, swissgold cuppa Rwanda Gkongoro Nyarusiza from SM. Roasted to City + and ground a little too course, so it's it's a tad thin, but still enjoyable.

I love Liberica! Got any left, B|J? I'll take it off your hands.Grin
Respect the bean.
John Despres
Fresh Roast 8, Gene Cafe, JYTT 1k, Quest M3, Mazzer Mini, Technivorm, various size presses and many more brewers.
 
www.sceneitallproductions.com
virginiacoffee
I have some John. Maybe a trade? I never developed the taste for it.
 
http://javajeb.wordpress.com
John Despres
Hey, yeah, Jason!

I'll send a list shortly! I'm also growing the beard & 'stache back so Jason & I can be twins.

Except mine's much grayer...:@
Respect the bean.
John Despres
Fresh Roast 8, Gene Cafe, JYTT 1k, Quest M3, Mazzer Mini, Technivorm, various size presses and many more brewers.
 
www.sceneitallproductions.com
BoldJava
John Despres wrote:
...
I love Liberica! Got any left, B|J? I'll take it off your hands.Grin


This wasn't the quality liberica from S/M's that you are familiar with...came from a fellow homeroaster in the Philippines. The prep was awful; splits, shells, black, variety of sizes. Bad stuff. I couldn't give away the second 8-oz of greens to anyone.

B|Java
Edited by BoldJava on 11/11/2008 1:22 PM
http://sidewalkmy...
Dave Borton
Milwaukee, WI
 
http://sidewalkmystic.com
virginiacoffee
John,
Mine's going grey slowly. But I'm just as bald now! Can't quite see it under my hat. Dig the specs too.!
 
http://javajeb.wordpress.com
BoldJava
Flor de Café San Ignacio, #1 CoE, Bolivia

Complex, but balanced. Tangerine that lingers into the aftertaste. Cocoas. Medium body with a very full mouthfeel. From Invalsa. Prepped in a 5-C Yama stovetop with glass rod.

B|Java, mourning the empty bag
http://sidewalkmy...
Dave Borton
Milwaukee, WI
 
http://sidewalkmystic.com
BoldJava
Ethiopian Golocha, from the Left Coast Gent. Fragrance of dry grounds is a basket of peaches. This roast is sitting at 3 weeks now (needed a break from the Bolivians). It was hiding in the back of the cabinet.

It has fallen apart -- well past the stage I generally drink any roast. The wines/fruits have gone funky and the cup in no longer balanced. It was a complex, superb and intriguing cup at 7-10 days. Had fun blending it with some Brazil and Guat San Jose Ocan~a. Nothing wrong with the bean or the supplier, rather everything to do with the cupper's memory and cabinet placement.

B|Java, going back to brew something else
Edited by BoldJava on 11/13/2008 12:40 AM
http://sidewalkmy...
Dave Borton
Milwaukee, WI
 
http://sidewalkmystic.com
virginiacoffee
Tanzania Blalckburn Estate. Roasted FC on 11/9. FP, 44g steeped for 180 secs.

Better than two days ago. Not the best roast. Harshness of the dark roast are abating. Most of the pleasant undertones, however, are gone. Still, better than a certain dark-roast tending retailer!;)
 
http://javajeb.wordpress.com
BoldJava
Machacamarca, finished 25th in last year's Bolivian Cup of Excellence. A budd sourced it from Hasbean in London and gifted me with a pound.

http://www.hasbean.co.uk/

City plus roast. Fragrance moves to an herb I can't identify. Cup is a light one but packed with flavor - hint of licorice. Spicey cup. Finishes just a tad unbalanced but that could be the roast, not the bean. I would take it darker next time.

A crowd pleaser, Sunday after church kind of cup.

Roast on, B|Java
http://sidewalkmy...
Dave Borton
Milwaukee, WI
 
http://sidewalkmystic.com
EddieDove
This morning, my son Wyatt (5 yr old) and I are indulging in a divine cup of El Salvador Santa Rita Full Natural in our Bodum Bistro cups.

A Full City+ roast was imparted on these precursors to exquisite elixir on Sunday, November 2. A Technivorm Moccamaster CD employed the use of Swissgold filter to contain the ingredient delivered from the Mazzer; alchemy begins.

The aromatics of the cup excite the senses and are almost enough, but why stop there? A deep, silky-bodied exquisite elixir of sweet cherries engulfed in a slightly bittersweet chocolate tantalizes the palate then evaporates to leave behind a lingering sensation that ensures, it's gonna be a great day!

My wife Camille is enjoying a cup in bed and Wyatt is on his third cup.

Have a great weekend!

Respectfully,

Eddie Dove

The South Coast Coffee Roaster
vita non est vivere sed valere vita est
Home Coffee Roasting Blog and Reference
http://southcoast...gspot.com/
 
http://southcoastcoffeeroaster.blogspot.com
opus
Got a little Columbian Carmen Del Atrato going today, from Lynn. Good, basic, solid cup of joe...with a little bit of hay chaff mixed in. Hmmmm......I think that came from my clothing. [sigh]
 
www.castironcoffee.com
coffee queen
THAT IS A WONDEERFUL COFFEE.
 
BoldJava
PNG from Whole Foods. Nothing stellar; very generic with only the slightest hint of a wild note. Brewed in a Krups Mokha Brew as a vacpot literally pulls too much out of a PNG for my tastes. Becomes too one dimensional and "in your face."

I have been slammed at work and trying to catch up on other aspects of life. The Gene rested this weekend and I am paying for it in intangible ways.

B|Java
Edited by BoldJava on 11/19/2008 1:23 AM
http://sidewalkmy...
Dave Borton
Milwaukee, WI
 
http://sidewalkmystic.com
virginiacoffee
The last of my Tanzania Blackburn Estate. Rested about 80 hours. Nice! Not miffed like my last one.
 
http://javajeb.wordpress.com
cfsheridan
Necroposting, I know, but I love these threads.

Sipping on some "remains" from the last of the holiday Mocha Java roasts. Brewed in a Newco OCS-8, as I haven't (yet) got a vacuum pot here at work.

40/60 Yemen Mocha Sanani/Java Pancoer Estate (2007 crop). Both roasted FC, rested 4 days.

Wild, rich dark fruit, spice and licorice coupled with a deep rich, thick chocolate bass note from the Java. This one could go even heavier on the Java, as the Yemen is powerful sheridan.freewebpage.org/images/hammer.gif. The Java body covers all the flavors in a rich, thick oily coat perfect for today's cold weather.

Dave--still loving this Java after almost a year, my friend. This year's crop looks to be on par.

Happy New Year, everyone.
 
BoldJava
cfsheridan wrote:

40/60 Yemen Mocha Sanani/Java Pancoer Estate (2007 crop). Both roasted FC, rested 4 days.

Wild, rich dark fruit, spice and licorice coupled with a deep rich, thick chocolate bass note from the Java. This one could go even heavier on the Java, as the Yemen is powerful sheridan.freewebpage.org/images/hammer.gif. The Java body covers all the flavors in a rich, thick oily coat perfect for today's cold weather.

Dave--still loving this Java after almost a year, my friend. This year's crop looks to be on par.

Happy New Year, everyone.


It was a good distribution. My Java Pancoer is just starting to fade, moving from a stellar bean to a good bean. But when you marry it to a Yemen, who cares, right?

That blend rocks.

B|Java
http://sidewalkmy...
Dave Borton
Milwaukee, WI
 
http://sidewalkmystic.com
Dan
Idido Misty Valley (Full City) as an Americano. It is tricky roasting this in my drum roaster. I have to set the profile pretty steep to bring out the coffee's delicate flavors and aromas.

 
http://www.intactamerica.org
BoldJava
Dan wrote:
Idido Misty Valley (Full City) as an Americano. It is tricky roasting this in my drum roaster. I have to set the profile pretty steep to bring out the coffee's delicate flavors and aromas.



Dan, do you do fast ramps on most of the DP berry bombs from Ethiopia or just the IMV?

B|Java
http://sidewalkmy...
Dave Borton
Milwaukee, WI
 
http://sidewalkmystic.com
Dan
I can't say, I'm not doing single-origin roasting of very many coffees right now. Most of what I'm doing is espresso blends. I would tend to say they would all benefit from a faster ramps including Centrals and Islands.
 
http://www.intactamerica.org
RockinJava9
Hey Dan - I am finding the same true of my drum roaster too. I used to roast way too slow, and the coffee was OK, but not great.

For my Thanksgiving Blend, I had to roast 35 pounds, so this taught me a bunch more about carefully managing my drum.

At Christmas Blend, I did 54 pounds - here's where I have landed... I have gone to carefully measuring the coffee (1730g), setting the heat at a known point (3rd white dot down on each dial), and set my timer for 24 minutes. I am pulling the coffee at about the 25.5 minute mark - timer gets me there in time. This is just after 2nd crack begins...

For me the issue is eliminating variables, measuring quantities, controls and time, and then repeating to establish my "knowns".

Do you roast much faster than just described?

Thx, Brett
Brett Mason
balancing faith and family
over a cup of homeroast glory!
 
www.brettmasonconsulting.com
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