Posted by Microfiche on 12/01/2022 9:19 AM
#14
Quote
HarryDog wrote:
What do you want in a coffee? If a more traditional dark roasty taste then the first 3 beans in that list are great choices, the fourth might be a little on the edge of that. With my air roaster I get lots of Red winey after taste and if the right level I like it but if over powering it's hard to take. I have roasted the odd Natural darker and been successful My favorite of thees is the Ethiopian Abyssinia Mocha, full rich body with a baker spice finish, ginger, nutmeg and a splash of cinnamon. I need 3 more rest days on my latest batch to see if I have duplicated this roast result. this is one I want to share if I can duplicate it, for Christmas.
My wife and I got into specialty coffees when we lived in central Canada, when we found a new roaster we really liked. We moved out to the west a few years back and found that we had a hard time finding locally roasted coffees here that we liked - a lot of them we did not like AT ALL. Our roaster in Manitoba had quite a variety of beans and we grew to like all of them really, but our favourites were an Ethiopian Yirgacheffe, Sumatra Mandheling, a Monsooned Malabar, and another custom bleand of African beans. He called them light to medium roasts, but from what I have learned since starting to roast, I now know they were all medium-dark to dark. We were suprised that almost none of the beans we got here locally had any surface oil - virtually all his roasts had varying sheens to small droplets. We have not found a local light roast that we like here either.
We try coffee wherever we travel and just recently returned from Kailua-Kona, Hawai'i, where we toured a coffee plantation and fell in love with Kona coffee (expensive habitπ). We have also spent lots of money on coffees we did not enjoy - all I get from Blue Mountain is a "muddy" taste for $60 USD/pound π
Hence the desire to roast myself. At this point I think I will be focusing on city to full city+ roasts, and then trying to figure out which beans we like. So far I have roasted 4 coffees:
- Columbia Paula Concha 20 Brix π
- Honduras - Bon Cafe - Organic π
- Sumatra Dolok Sanggul Desha Dogul β Washed π
- Kenya - Wahundura Muranga - AB SL 5188 π
and I have a pound of Ethiopia Sidama Bensa Segera Kenyan Style Natural left to try that I will roast 200 g of this afternoon.