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Date: 06 Aug 2006 17:51:42
From: Steve
Subject: Why would flavors improve sitting in a thermopot?
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SM's Green Stripe Harar roasted City+ mixed 50/50 with Sulawesi Toraja
at Full City+. Roasted yesterday afternoon, so very little "rest".
Brewed this AM in a Technivorm with the thermo pot as the receptacle.
It was a surprise to me that initial cups were best described as flat.
Nice coffee, but without any remarkable flavor characteristics or
bouquet.
An hour later, after the coffee had sat in the pot, aromas of
chocolate, tropical flowers, and a spice akin to allspice that I just
can't put my finger on, emerged. The flavor had developed into a
wonderful combination of "coffee taste", chocolate, cinnamon, and a
mellow sweetness that is difficult to describe.
Why?
Generally it's been my experience that coffee degrades in proportion
to the time in the pot. Is this opposite behavior a result of the lack
of rest?
Wuzupwitthat?
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Date: 06 Aug 2006 19:41:35
From: I->Ian
Subject: Re: Why would flavors improve sitting in a thermopot?
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On Sun, 06 Aug 2006 17:51:42 GMT, Steve <not@use.net > wrote:
>SM's Green Stripe Harar roasted City+ mixed 50/50 with Sulawesi Toraja
>at Full City+. Roasted yesterday afternoon, so very little "rest".
>Brewed this AM in a Technivorm with the thermo pot as the receptacle.
>
>It was a surprise to me that initial cups were best described as flat.
>Nice coffee, but without any remarkable flavor characteristics or
>bouquet.
>An hour later, after the coffee had sat in the pot, aromas of
>chocolate, tropical flowers, and a spice akin to allspice that I just
>can't put my finger on, emerged. The flavor had developed into a
>wonderful combination of "coffee taste", chocolate, cinnamon, and a
>mellow sweetness that is difficult to describe.
>
>Why?
>Generally it's been my experience that coffee degrades in proportion
>to the time in the pot. Is this opposite behavior a result of the lack
>of rest?
>Wuzupwitthat?
Perhaps it was on a timer and the first sample hadn't yet brewed? ;-)
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Date: 07 Aug 2006 12:45:37
From: Johnny
Subject: Re: Why would flavors improve sitting in a thermopot?
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"Steve" <not@use.net > wrote in message
news:d4acd2l3rgs2c4erpqtkietlatv7koov74@4ax.com...
> SM's Green Stripe Harar roasted City+ mixed 50/50 with Sulawesi Toraja
> at Full City+. Roasted yesterday afternoon, so very little "rest".
> Brewed this AM in a Technivorm with the thermo pot as the receptacle.
>
> It was a surprise to me that initial cups were best described as flat.
> Nice coffee, but without any remarkable flavor characteristics or
> bouquet.
> An hour later, after the coffee had sat in the pot, aromas of
> chocolate, tropical flowers, and a spice akin to allspice that I just
> can't put my finger on, emerged. The flavor had developed into a
> wonderful combination of "coffee taste", chocolate, cinnamon, and a
> mellow sweetness that is difficult to describe.
>
> Why?
> Generally it's been my experience that coffee degrades in proportion
> to the time in the pot. Is this opposite behavior a result of the lack
> of rest?
> Wuzupwitthat?
IME most coffees change taste as the brew cools and for that reason I will
often only fill a mug/cup maybe one third to one half at a time so that I
can experience the different tastes as the brew cools.
I have often had an experience similar to what you describe(taste changing
and sometimes improving after cooling), with Ethiopians especially, several
times in the past. But never where it was flat to start and then became
interesting later.
A particular Sidamo that was sold as green in a local supermarket kept my
attention in that way while their sack lasted (I think I may have consumed
more than 50% of that sack). As it cooled the body increased as did the
chocolate, the sweetness and the mellowness. It was at least as good (but
different) left to cool to room temperature, as can happen sometimes when
the day distracts. Later you find some still in the cup, taste it and it's
way better than you have a right to expect.
Depends on the coffee,roast,etc... enjoy!
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Date: 08 Aug 2006 17:16:12
From: Steve
Subject: Re: Why would flavors improve sitting in a thermopot?
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On Mon, 7 Aug 2006 12:45:37 -0700, "Johnny"
<removethis.huuanito@hotmail.com > wrote:
>IME most coffees change taste as the brew cools and for that reason I will
>often only fill a mug/cup maybe one third to one half at a time so that I
>can experience the different tastes as the brew cools.
> I have often had an experience similar to what you describe(taste changing
>and sometimes improving after cooling), with Ethiopians especially, several
>times in the past. But never where it was flat to start and then became
>interesting later.
Thanks, Johnny. I am convinced it was temperature related, perhaps in
tandem with the lack of rest.
When I think of flat I think in terms of audio response, ie nothing
taking the solo above the other flavors. After additional rest this
coffee is very nice.
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