Patience is a virtue...
So, I wasn't able to wait for the de-gasing process to finish with the beans we roasted... But boy did they taste good.
Peter, Jon Joe and I had a little spare time today and so we embarked on a session of espresso drinking with the beans I roasted yesterday. We had a mild roast Malabar, dark roast ethiopian and dark roast bolivian. We were all quite impressed as this was our first attempt at home roasting. Despite being a light roast the malabar proved to be extremely flavourful. I found it spicy and sweet at the same time. Peter summed it up with an interesting comparison to Tandoori Chicken, it seemed about right. I found it slightly weird but there it was i was drinking tandoori chicken. Apparently, just after the malabar was harvested it was monsoon season, during which the green beans are stored in a ware house. The effect of the humidity and moisture in the air enables the beans to absord a spicyness and what felt to me like a complete bouquet of aromas i would normally associate with darker roasted blends before a light raosted single origin espresso. It didn't have a very thick consistency which made it easier to drink.
The Ethiopian and Bolivian were definately very smoky and earthy. They hinted strongly of charcoal to me with strong tobacco flavours that the other picked out. The bolivian was a little easier on the palate than the ethiopian which was overwhelming to an extent with amount of flavour it released.
We did make a bit of a blend with the three beans which I quite enjoyed as it made me twitch for a second, Jon's facial expressions summed up the experince for him. A conclusion was made that the three did not go too well together.
So to finish the afternoon off we got out the popcorn popper again and roasted some malabar to a medium roast this time. Hopefully we can wait until at least tuesday or wednesday before consuming it to get the full effects after they degas. Hopefully giving us an even more enjoyable experience than todays
We'll find out soon enough!
Cheers for now
Scott
Peter, Jon Joe and I had a little spare time today and so we embarked on a session of espresso drinking with the beans I roasted yesterday. We had a mild roast Malabar, dark roast ethiopian and dark roast bolivian. We were all quite impressed as this was our first attempt at home roasting. Despite being a light roast the malabar proved to be extremely flavourful. I found it spicy and sweet at the same time. Peter summed it up with an interesting comparison to Tandoori Chicken, it seemed about right. I found it slightly weird but there it was i was drinking tandoori chicken. Apparently, just after the malabar was harvested it was monsoon season, during which the green beans are stored in a ware house. The effect of the humidity and moisture in the air enables the beans to absord a spicyness and what felt to me like a complete bouquet of aromas i would normally associate with darker roasted blends before a light raosted single origin espresso. It didn't have a very thick consistency which made it easier to drink.
The Ethiopian and Bolivian were definately very smoky and earthy. They hinted strongly of charcoal to me with strong tobacco flavours that the other picked out. The bolivian was a little easier on the palate than the ethiopian which was overwhelming to an extent with amount of flavour it released.
We did make a bit of a blend with the three beans which I quite enjoyed as it made me twitch for a second, Jon's facial expressions summed up the experince for him. A conclusion was made that the three did not go too well together.
So to finish the afternoon off we got out the popcorn popper again and roasted some malabar to a medium roast this time. Hopefully we can wait until at least tuesday or wednesday before consuming it to get the full effects after they degas. Hopefully giving us an even more enjoyable experience than todays
We'll find out soon enough!
Cheers for now
Scott
posted by Scott at
4:09 am
5 Comments:
Joe... ...What have you been smoking????
Also, do you care to expand on "the menu" and the "Louise" thing?
The menu at dinner time Jon and I haven't been smoking anything. The Louise thing, well don't blame me I'm just a messenger.
Please don't write silly stuff on Scott's website either, we could have continued this conversation in real life and not through the medium of electronic communication. You see you're just making me perpetuate the problem.
Reminder:
I have ultimate control over the comments and will be forced to delete any that become too personal...
Hi, Joe, it's nice to know you're studying hard. I'll be in Bristol for a conference in January, so if you're around, let's have coffee and you can introduce me to Jon Howse.
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