This is my current list of green coffee beans… just in case anyone cares :)
* Indonesian Bukit Marrante Kalosi Toraja
* Indian Plantation A (Tiger Mountain)
* Costa Rica Tarrazu SHB (Fancy)
* Ethiopian Yirgacheffe
* Yemen Moka Ismali
* Sumatran Mandheling Grade 1
* Paupa New Guinea Sihereni AX
* Indian Monsoon Robusta (just to see what all the fuss is about with Robusta)
For me, roasting coffee is basically another level of understanding in the whole experience. I’m not sure what inspired me to get into it in the first place. To be honest, I’m not addicted to coffee. I can go for days without having one, and I’m sure I’d be fine if I never drank another cup of it in my life. But once I do get into something, I find it hard to stay on the fringe, without delving deeper and working out how things work for myself. My inner geek is never completely satisfied with just accepting what someone else tells me is true without investigating it myself.
That’s not to say I’m about to go planting coffee bushes in my backyard (although i would be able cut all the middle men out of the picture :)), but It’s definitely been a great learning experience so far.
Lately i’ve been struggling to roast the Yemen Moka Ismali… It’s such a tricky little bean… very uneven looking in the bag, lots of chaff, and difficult to tell when its at the right level. I’ve been stopping just into the second crack so far and it’s been coming out ok… but not exactly to the level that it’s reputation deserves.
To date my favourite blend is called ‘Easy Tiger’. It’s a smooth, but punchy espresso blend made of predominantly Indian Tiger Mountain, with some Yirgacheffe to add some sweetness, and a nice chocolately highlight bean to round things off :)
My new shipment of beans should arrive next week, so i’ll be posting more reports when I’ve had a chance to give them a try.