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Date: 02 Dec 2006 09:22:13
From: Michael Horowitz
Subject: Weak? Palate after dark roast.
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For a while I enjoyed pulling out my hot air popper and roasting my
own. Then I discovered Trader Joe's dark roast and not too gradually
began to drift away from roasting my own.
The other day I bought some Colombian Supremo because I wanted to
again attempt to recognize the subtleties of a lighter roast; also I
wanted something fresher than a two-week old open can. So I brought ¾
cup of green to Full City, let it outgas and ground it. I used 2
Tablespoons of grounds to 10 oz of water in my French press.
The coffee seemed weak and watery. So my question is…has my palate
gotten use to darker roasts, or was the coffee indeed weak at 3T/10oz?
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Date: 02 Dec 2006 12:10:51
From: Jeff
Subject: Re: Weak? Palate after dark roast.
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Michael Horowitz wrote:
> For a while I enjoyed pulling out my hot air popper and roasting my
> own. Then I discovered Trader Joe's dark roast and not too gradually
> began to drift away from roasting my own.
>
> The other day I bought some Colombian Supremo because I wanted to
> again attempt to recognize the subtleties of a lighter roast; also I
> wanted something fresher than a two-week old open can. So I brought ¾
> cup of green to Full City, let it outgas and ground it. I used 2
> Tablespoons of grounds to 10 oz of water in my French press.
>
> The coffee seemed weak and watery. So my question is…has my palate
> gotten use to darker roasts, or was the coffee indeed weak at 3T/10oz?
>
It was probably just weak. Different beans will "fluff up"
differently when ground, which is why I always weigh on a fairly
accurate (1 gram) scale. Two tablespoons for 10 ozs seems a bit on
the weak side. But of course, all you have to do is try it a but
stronger.
Also, I find that very hot coffee tastes a bit thinner until it cools
down.
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Date: 02 Dec 2006 18:53:06
From: Michael Horowitz
Subject: Re: Weak? Palate after dark roast.
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On Sat, 02 Dec 2006 12:10:51 -0500, Jeff <jeffmo@foo.net > wrote:
>Michael Horowitz wrote:
>> For a while I enjoyed pulling out my hot air popper and roasting my
>> own. Then I discovered Trader Joe's dark roast and not too gradually
>> began to drift away from roasting my own.
>>
>> The other day I bought some Colombian Supremo because I wanted to
>> again attempt to recognize the subtleties of a lighter roast; also I
>> wanted something fresher than a two-week old open can. So I brought ¾
>> cup of green to Full City, let it outgas and ground it. I used 2
>> Tablespoons of grounds to 10 oz of water in my French press.
>>
>> The coffee seemed weak and watery. So my question is…has my palate
>> gotten use to darker roasts, or was the coffee indeed weak at 3T/10oz?
>>
>It was probably just weak. Different beans will "fluff up"
>differently when ground, which is why I always weigh on a fairly
>accurate (1 gram) scale. Two tablespoons for 10 ozs seems a bit on
>the weak side. But of course, all you have to do is try it a but
>stronger.
>
>Also, I find that very hot coffee tastes a bit thinner until it cools
>down.
Well, it's certainly easy to try! - Mike
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Date: 02 Dec 2006 21:46:32
From: Randy G.
Subject: Re: Weak? Palate after dark roast.
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Michael Horowitz <mhorowit@cox.net > wrote:
>For a while I enjoyed pulling out my hot air popper and roasting my
>own. Then I discovered Trader Joe's dark roast and not too gradually
>began to drift away from roasting my own.
>
>The other day I bought some Colombian Supremo because I wanted to
>again attempt to recognize the subtleties of a lighter roast; also I
>wanted something fresher than a two-week old open can. So I brought ¾
>cup of green to Full City, let it outgas and ground it. I used 2
>Tablespoons of grounds to 10 oz of water in my French press.
>
>The coffee seemed weak and watery. So my question is…has my palate
>gotten use to darker roasts, or was the coffee indeed weak at 3T/10oz?
>
If it tastes too weak, then it IS too weak. There are guidelines but
no hard and fast rules. If you like it best using 10 tablespoons per
six ounces, then that is what is best.. to you.
Randy "cut me off another cup of coffee" G.
http://www.EspressoMyEspresso.com
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Date: 03 Dec 2006 09:17:17
From: Flasherly
Subject: Re: Weak? Palate after dark roast.
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Michael Horowitz wrote:
> For a while I enjoyed pulling out my hot air popper and roasting my
> own. Then I discovered Trader Joe's dark roast and not too gradually
> began to drift away from roasting my own.
>
> The other day I bought some Colombian Supremo because I wanted to
> again attempt to recognize the subtleties of a lighter roast; also I
> wanted something fresher than a two-week old open can. So I brought =BE
> cup of green to Full City, let it outgas and ground it. I used 2
> Tablespoons of grounds to 10 oz of water in my French press.
>
> The coffee seemed weak and watery. So my question is...has my palate
> gotten use to darker roasts, or was the coffee indeed weak at 3T/10oz?
Economical Indonesian coffees exhibit a pronounced bittersweet
impression, a favorable complexity once pushed to the dark side of dark
roasting, as Trader Joe and other procurers are aware when marketing
trade blends for an upper-rung supermarket tier. Robustas, Colombian
Supremo and Excelso, a blend of Supremo and lesser grades of robusta,
overall, aren't given to manifest in marked constrast from qualities
that, over time, have been exacerbated due to an insistence for greater
yields. It's simply as a good a mild coffee, second in production only
to Brazil, as it's likely to get, virtually anywhere (in North America)
-- apart from an exception of higher-grown Arabica strains, seen
conducively predisposed to offer contrasting complexity, or an unusual
quality innate to regions, from unaged Java and Vietnamnese robustas,
and possibly Papua New Guinea, Indonesian stock, in accounting an
heightened dark-jolt Trader Joe effects. If one were to think to a
finer distinction for Latin American roasts, I suspect it's going to be
with a mind to discriminate between what fares have to tout, indeed, as
fine.
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Date: 08 Dec 2006 12:30:06
From:
Subject: Re: Weak? Palate after dark roast.
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Flasherly wrote:
>
> Economical Indonesian coffees exhibit a pronounced bittersweet
> impression, a favorable complexity once pushed to the dark side of dark
> roasting, as Trader Joe and other procurers are aware when marketing
> trade blends for an upper-rung supermarket tier. Robustas, Colombian
> Supremo and Excelso, a blend of Supremo and lesser grades of robusta,
> overall, aren't given to manifest in marked constrast from qualities
> that, over time, have been exacerbated due to an insistence for greater
> yields. It's simply as a good a mild coffee, second in production only
> to Brazil, as it's likely to get, virtually anywhere (in North America)
> -- apart from an exception of higher-grown Arabica strains, seen
> conducively predisposed to offer contrasting complexity, or an unusual
> quality innate to regions, from unaged Java and Vietnamnese robustas,
> and possibly Papua New Guinea, Indonesian stock, in accounting an
> heightened dark-jolt Trader Joe effects. If one were to think to a
> finer distinction for Latin American roasts, I suspect it's going to be
> with a mind to discriminate between what fares have to tout, indeed, as
> fine.
Is this computer generated writing (CGW)?
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