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What's in your cup?
palounek
We still use the Hottop roaster, the original one imported to the USA and later updated to the latest programmable model, and still think it is the best home roaster available. I just ordered, got, and changed the filters.

I still believe that the Hottop roaster, the roasted beans from it, and the support is second to none. It is well designed, well built, and the support is excellent.

Lubos
in the hill country part of Austin, TX
Lubos
 
DaveG
OK! I've been away but I return with 7 mos. experience under my belt and a unwavering addiction to home roasted coffee...WOW, good thing I didn't know what I was missing.
The coffee that has changed the way I thought coffee can taste is one I've recently procurred from SM's: Ethiopia Organic Idido Misty Valley DP.
I won't pretend to be astute enough to describe properly this incredible coffee, I can only say that when I wrote SM with an inquiry about the projected delivery date I was sent a note that predicted I'd be wowed by the taste. The wife and I both think it is completely in a class apart from other Ethiopian/Yemen beans. This is obvious immediately after roasting the beans. The smell is unlike any other I've roasted. Sweet, almost venturing into a flavored bean smell. Be aware, I dislike any flavored coffee, so this put me off a bit, until I tasted it.
You'll just have to give it a try and tell me what you think. If you like it's family of bean, this one will really give you a ride.
 
BoldJava
Himalayan ...

Went on a roasting marathon on Saturday for New Year's gifts and roasted an 8oz. sampler provided by Himalayan Coffee when I visited their booth at the last SCAA.

The cup is unremarkable. No poetry for it. There is some acidity but it is restrained by a dullness to the cup; like a lid on a pot. The cup doesn't raise the curiosity. Narrow taste bands, too compact.

80 and pass. Not even whole cream afterwards finds any chocolates.

B|Java
http://sidewalkmy...
Dave Borton
Milwaukee, WI
 
http://sidewalkmystic.com
seedlings
Kenya French Mission this morning. 2 days rest, the fruits (papaya) are in the background, heavy body of very dark chocolate turns sweeter as it dances on the tongue.

Before this cup, the straight espresso double (gasp!) made fruit more prominent, it wasn't even "too acidic"! Very last slurp was sweet berry/melon juice. Yum! (not cantaloupe, Bill ;) )

Lynn I took this one to FC+, and it's a completely different cup!

CHAD
Roaster: CoffeeAir II 2# DIY air roaster
Grinder: Vintage Grindmaster 500
Brewers: Vintage Cory DCU DCL, Aeropress, Press, Osaka Titanium pourover
 
dja
the very last of a pond of Ethiopia Sidimo from Punk'in Heads that I roasted last Friday.
this morning is probaby the best cup that I have gotten from this bean, after the first 24 hours it did have a slight grapefruit taste that was being talked about in another thread but that dissapeared as the beans rested and the chocolate and fruit flavors probably needed another day to peak but alas its all gone till I happily drink my way thru the pound of Costa Rican 12oz / Guat 4 oz that I roasted this morning
I pour Iron and roast Coffee BeansThumbsUp
If life seems normal your not going fast enough Mario Andrette
 
seedlings
Soon you'll be sipping a real nice Brazil, dja!

CHAD
Roaster: CoffeeAir II 2# DIY air roaster
Grinder: Vintage Grindmaster 500
Brewers: Vintage Cory DCU DCL, Aeropress, Press, Osaka Titanium pourover
 
BoldJava
Last winter's SM's Sulawesi Toarco Jaya Wet-Process. Gorgeous cup. I will admit that I put a skosh of whole cream in the cup (vacpot). The milk chocolates say, "made in Hershey, PA."

The grind fragrance is the morning forest and that carries into the aroma. There is a fruit in there <apricot?>, just enough to tease you to search for it. I had forgotten how much I enjoyed this cup. Wonderful, fullness to the cup that gives it that almost chewable mouthfeel.

I need to see if he has any of this WP available this year. It is just what the 14 degree morning needs. Gallagher, our Lowchen freeloader, also finds it to his liking, for those of you who have boarders.

B|Java
BoldJava attached the following image:
gman.jpg

Edited by BoldJava on 01/08/2009 12:45 AM
http://sidewalkmy...
Dave Borton
Milwaukee, WI
 
http://sidewalkmystic.com
BoldJava
Papua New Guinea, Kimel Plantation, Peaberry - from a distribution I did last fall. It hasn't lost a thing.

1. Dry Fragrance/wet aroma – clean, herb-like fragrance which carries right into the aroma.

2. Brightness/acidity – Fairly bright but right for the cup.

3. Flavor/depth – Marmalade, an orange, no grapefruit. Very clean PNG, not the funky wild type. Sits right up in the cup.

4. Body/Mouth feel – Clearly, a plantation PNG that was well processed. Not the co-op, individually milled bean 'down river.'

5. Finish/aftertaste – Lingering, pleasant. Heavy butter and jam.

Sorry to see it go.

B|Java
Edited by BoldJava on 01/09/2009 12:00 AM
http://sidewalkmy...
Dave Borton
Milwaukee, WI
 
http://sidewalkmystic.com
seedlings
I'm going back and forth between the Brazil and Kenya. Today it's Kenya's turn again. I really like it as SO 'spro roasted Full City+. Syrup body with a dry spice. Roasted any fruits out of it. Chocolate/vanilla and black pepper/cinnimon spice is the best way I can describe it in the cup today, rested 2.5 days or so.

CHAD
Roaster: CoffeeAir II 2# DIY air roaster
Grinder: Vintage Grindmaster 500
Brewers: Vintage Cory DCU DCL, Aeropress, Press, Osaka Titanium pourover
 
lowmanpt
This morning was a Holiday blend, believe it has some Kenya in it. Now it's a good solid Harrar. When I don't feel like having it black, I'll throw in a little flavored cream, just to dis color it with no sugar. Oh and homemade muffins too.....
 
www.castironcoffee.com
opus
This morning it was some of Chad's Brazil. Today is some Kenya in the Turkish form. Ok, a gingerbread cookie too......
 
www.castironcoffee.com
seedlings
Espresso Bomber for me!

http://www.youtub...E5WOiFuBk8

CHAD
Roaster: CoffeeAir II 2# DIY air roaster
Grinder: Vintage Grindmaster 500
Brewers: Vintage Cory DCU DCL, Aeropress, Press, Osaka Titanium pourover
 
BoldJava
Some Guat Itzamna, from Intelligentsia. I grabbed a pound when we went down at Christmas. Snappy high end to it without the depth of character that I would seek to balance that out. Good coffee no doubt but not my preference in a Guat. There is a delightful pepperish faint cinnamon-like spice in the cup as it cools.

http://www.intell...offee.com/

B|Java
Edited by BoldJava on 01/12/2009 12:15 AM
http://sidewalkmy...
Dave Borton
Milwaukee, WI
 
http://sidewalkmystic.com
Kaffee Bitte
A little Ethiopian blend quad shot americano. I needed a kick to start today.
Lynn

"Some days it's spice, other days it's bitter dirt."
 
Favorite? How can there be such a thing?
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seedlings
Quads? Yowza!

I did a double-triple (pull triple, reload triple, pull again into same cup) on Sunday before church (Brazil)... like a 6oz cup of espresso! Then took a 14oz travel mug of drip along with me. I almost took a couple of songs into screamo!
Shock

CHAD
Edited by seedlings on 01/12/2009 8:27 AM
Roaster: CoffeeAir II 2# DIY air roaster
Grinder: Vintage Grindmaster 500
Brewers: Vintage Cory DCU DCL, Aeropress, Press, Osaka Titanium pourover
 
BoldJava
Mountain Thunder Kona. Roasted Sunday afternoon, 65 hours rest.

Almost an atypical Kona. It is a Kona alright but much more substance underneath it. As 'solid' as a Kona gets. Unusual in that this one is grown at 3,000' plus. Most Konas come from 800-2500 feet.

A Brazil roasting profile was insufficient heat and on subsequent roasts, I cranked it to between Brazil profile and high growns. Couldn't get over it...really took the heat. The gent from whom I obtained greens said FC+, not like a typical Kona, FC and pull. He was right (I shook my head in disbelief).

Clear Kona pines. The fragrance after grinding filled the entire first floor of the house. An extremely balanced cup. Sits just right in the mouth.

In a phrase? Kona with a punch. 88.

B|Java
Edited by BoldJava on 01/13/2009 11:46 PM
http://sidewalkmy...
Dave Borton
Milwaukee, WI
 
http://sidewalkmystic.com
dja
what I call the mistery bean, when I picked it up from the local supplier in OKC all they said was it was a Peaberry (it dosen't look like any of the other peaberries that I have seen) it does have a really nice rounded out flavor with hints of fruit berry and milk chocolate.
I pour Iron and roast Coffee BeansThumbsUp
If life seems normal your not going fast enough Mario Andrette
 
BoldJava
East African Blend. Didn't work.

I roasted up a Yirg, Sidamo, Yemen Sharasi, and a Rwanda. I was impatient for a Red Sea Blend and just blended, 25% all, post-roast. Didn't work -- varnished edge. That will teach me.

Bet I pooched that Sidamo (too fast of a ramp?), not developing the flavor/sugars sufficiently. Working with a new variac and I think I had too much voltage moving the roast too quickly. Now for the patience in sorting it out.

Tomorrow we will start the cupping, one by one.

B|Java
Edited by BoldJava on 01/15/2009 12:15 AM
http://sidewalkmy...
Dave Borton
Milwaukee, WI
 
http://sidewalkmystic.com
John Despres
Gonna be some Sumatra Classic Mandheling. This was the first coffee I roasted (Not the same batch) and I'm looking forward to it from the Yama/Cory Vac
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
seedlings
I know y'all have blueberry Ethiopians every day, but I don't usually afford any. Today is a free sample of Ethiopian DP Sidamo.

I can't say "blueberry" or "syrupy" enough. It's another wonder of the world. Wow. Sidamo cobbler anyone?

CHAD
Roaster: CoffeeAir II 2# DIY air roaster
Grinder: Vintage Grindmaster 500
Brewers: Vintage Cory DCU DCL, Aeropress, Press, Osaka Titanium pourover
 
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