by lsjms » Tue Mar 01, 2011 4:58 pm
I have roasted and brewed many good(well grown, processed and handled)coffees. All viewed through the small window of straight espresso, I have no opinion on coffees brewed by a different method, save for friends feedback. I have been seriously disappointed by some of these coffees, some of which came with positive 'reviews' from trusted coffee people. Does it means these coffees suck, no, it just means they are not for me. Good coffee for me is about the highs and the lows, without them everything would just be bland. Should I subject people to my very narrow view of particular beans, no, I don't think so.
I was in Ray's situation I would be doing a serious assessment of my roasting and brewing, rather than looking to purchase robusta. I also feel the problem described with the macha do not sound like bean issues more a roast level/development issue. Without trying a full city+ (or whatever is to taste)version of assured roast quality you can't really know what the bean is capable of. Based on reports here you should be able to get some chocolate out of the Macha or at least get less acid more roast etc. There are no traditional beans, at least not in the terms you describe. Macha is made up of pretty old plant DNA, so in a sense is traditional. 12kg blind is a big bet when your roaster does 250g!
Sorry for that off topic diversion, Geedee is that a Vizsla in your avatar? My favourite dogs. Here is a photo of a dog in a catflap. I hope the mods will permit this in the forum due to the catflap interest.
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Last edited by
lsjms on Tue Mar 01, 2011 6:05 pm, edited 1 time in total.