It's becoming more common to hear of our customers growing out of their home roasting machines and starting their own businesses. It seems like there's a lot of opportunity out there with coffee drinkers being open to new business models and so many people learning how to roast great coffee at home.
Sweet Maria's Weblog
March 4th, 2015
This time around we decided to roast two coffees in an attempt to showcase heavier body. We chose one coffee from Brazil which is a country known for producing coffees with outstanding body. I had also noticed our offerings from Java this year possess thicker body and chose the best example from our current green coffee list.
Java Sunda Kamojang City +
We tried a few different roast approaches for the Kamojang, ending the first two on the light side of City+. These light roasts preserved a malic acidity which I thought tasted a bit like cherries. We took the rest of the batches a bit further, almost up to Full City (426 F) developing more of its toffee sweetness, and a heavy body. What you are drinking at home is a melange blend of all of these batches. It came out really nice, and blending the different batches created a cup with depth, body, and a balanced bittersweetness.
This Brazil is a pulped natural coffee, helping to produce a thick and viscous body, especially reaching toward a Full City roast level. The Santa Lucia is an excellent example of this, and expresses a heavy flavor of baker's chocolate and roasted nut. We kept this in the roaster a bit longer than most of our coffees, extending the time before first crack to near 13 minutes, trying to build sweetness without bringing on ashy flavors that tend to occur in Brazils. The overall roast times were right around 16 minutes - without reaching anywhere near 2nd snaps - and resulted in a really nice Brazil cup.
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March 3, 2015
Sweet Marias Moka Kadir Blend This is a short run - just a few hundred pounds in total - based around a small amount of Yemen we came across. It has a thick inky body and a long finish dominated by fruit nectar and bitter-sweet chocolate.
Burundi Muyinga Butobwe, a spiced cup, molasses sweetness, sharing many characteristics with our Rwandas
Ethiopia Yirga Cheffe Grade 1 Haraicha is a fruit-forward coffee, syrupy sweet and loaded with jam-fruit top notes.
Peru FTO Diomer Chavez Perez makes a great brewed cup, at City+ showing balance between developed sugar sweetness, black tea-like acidity, and nut flavors.
Java Buan Rongkup, a wet-process Java, producing a rare cleanliness from this part of the coffee-producing world. Restrained bittersweetness, tart to tannic fruit notes, a blend of black walnut and bittering cocoa.
Sumatra Toba Batak Peaberry shows matched sweetness and body, flavors of brown rice syrup, dark berry, and papaya.
Look for a few more new additions at the end of this week!
February 24, 2015
Our Dry Processed cards were just printed and we are starting to include them in outgoing orders. If you follow the arrows around the card, you can track the path that dry processed coffee travels. We posted some really good details about this a little while back...click here to read more.
February 23, 2015
Slate Magazine is a great current affairs/news blog as long as you aren't prone to getting sucked into their time-killing vortex of entertaining features, articles, etc. Slate Picks recently featured the Clever Coffee Dripper as one of their top coffee brewing picks. The writer mentioned that she brews with #2 sized filters which is a great insight since the large Clever can be used with both #2 and #4 filters depending on how much cofffee you are brewing. Thanks Slate!
Click here to read the article.