Sweet Maria's Weblog
May 22, 2015
Ethiopia Yirga Cheffe Baraka Buna - has Asian sweet lemon and red cherry notes.
Ethiopia Yirga Cheffe Kela Kochore - fruit-laden with extreme cleanliness and floral complexity.
Kenya Kirinyaga Karimikui AA - a classic Kenya cup, tart citrus juice and grape accents, syrupy sweetness across the roast spectrum.
Guatemala Alotenango Tres Volcanes - a small farmer blend, a great drinking coffee with mouth-cleansing acidity.
Uganda Organic Cheema Kapchorwa - a different side of African coffee, and will appeal to fans of the low acid, rustic nature of Indonesians and Brazils.
Espresso Workshop #35 - Arruuugas! - This three-bean blend produces viscous body, complex layers of chocolate, and dark fruit top notes.
Colombia Monte Verde Wush-Wush - Butter-caramel roast sweetness with a mild floral overlay, malic brightness, and mixed melons, lemon tea zest.
Colombia Timana - La Florida Vereda - A clean cup with apple, peach and apricot hints. Marzipan-like flavor in the long finish. Most complex fruit flavors in the light roast levels
Colombia Timana - Santa Barbara - Cocoa nibs and panela sugar aroma give way to cooked pear and apple notes. A nice balance of caramelized sugars and fine chocolate bittersweet flavors.
Rwanda Kivu Kanzu - Rich, dark cocoa and caramel flavor, as well as raw brown sugar. A refined almond essence emerges as well as fruit hints of dark Concord grape. Good for espresso.
Rwanda Nyamasheke Mutovu Cooperative - Apple-like brightness, sweet spice, and caramel-vanilla sweetness. Bergamot citrus and Earl Grey Tea round out the cup. Good for espresso.
May 14, 2015
It's been a while since someone has sent us photos and video of their hot-rod home roaster. As the saying goes, good things come to those that wait, so when we got an email from Larry Cotton with this video of his machine, our jaws dropped.
Larry's machine roasts small amounts (about 3oz) at a time but it allows him to roast continuously without a lot of time lapsing between batches. The open basket gives him a full view of the roasting process which can be difficult with most home roasting machines. Larry says, "I originally wanted to build a continuous, set-and-forget roaster. Just keep the green-bean hopper full and unload the cool roasted beans at the other end. All prototypes failed in one way or the other--some quite spectacularly (mostly the "forget" part). So I decided to stay with the small-batch roasting process, but just speed it up. After much trial-and-mostly-error experimentation, I settled on a combination of a small propane campstove and a tilted, open-ended basket."