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RE: Monsooned Malabar; you have to give this one adequate time to rest. Else youll run into the "wet cardboard, or wet socks" characteristics that make people hate it.
thanks for all the advise I have ordered a surprise pack and am looking forward to trying what I receive as you have suggested I will try one bean for a while then another etc etc
will try my local roaster for dry processed brazil
Could I suggest that if you are just starting out, you will probably benefit the most from keeping the coffee consistent. If I were to do it again, I would stick with one blend for three months before trying anything else.
If you would like to build up your coffee palate, using a french press to brew single origin coffees is a fantastic way of going about it, just because it removes a lot of the variations in espresso coffee.
If you really do want to experiment with different single origin coffees, perhaps the way to go about it is to cycle through a different SO on a fortnightly basis, so you really get time to get used to it. The sampler pack is probably a great way to work out what you might like to try for a two week period.
Its probably a good idea, as others have mentioned, to start off by tasting the absolute classic coffees. Here are some from bean bay brown:
Sumatran Mandheling: Very heavy in body, earthy.
Colombian Supremo: Sweet, clean, medium to low in body.
Kenya AA: Berry and wine flavours, high in acidity. (You might not like this one as espresso)
Ethiopian Harrar: Sweet, milk chocolate, blueberry, floral notes when selected, roasted and brewed correctly. The dry process technique means that its sometimes a bit of a gamble - for every decent harrar that I have tasted, I have probably tasted more that had bitter, burnt and nasty fermenty flavours.
Monsooned Malabar: Varies quite a bit, depending on roast level. Can be a caramel bombshell, a stinky cheese or a generic dark roast. (You will definitely have an opinion one way or another!)
The only thing that isnt on CS brown at the moment that is pretty important to taste is a dry processed brazil coffee, just because this is the basis of many commercial espresso roasts.
Even if your palate is untrained (like mine) make notes that make sense to you. They dont have to make sense to others. If you end up really getting interested in cupping and tasting, there are a number of reference documents around to help you learn the terminology and the refine the process.
Personally, I just keep track of what I like and give it a score out of 10. I sometimes cannot justify the exact reason, but it makes sense to me.
To paraphrase the saying about art (and Monty Burns):
"I dont know much about cupping, but I know what I hate!"
thanks for suggestions . havent got around to trying to roast yet , but looking at beanbay I see that you can get a surprise pack small amounts of brown beans what do you think good idea ???
Originally posted by coffeegaz link=1187153889/0#4 date=1187169130
No problem mainly milk based but am also getting the taste for short blacks havent tried all the types as of yet but cappas are my favorite !!!!!!!!!!
Hi Coffeegaz!
Good SO beans for milk based IMHO are:
Any Ethiopian beans, Harar is very good atm, and Yemen Bani Ismail...the latter is awesome and is my top pick for a milk based coffee! (especially as a Mocha based drink )
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