Comments for sweet maria's roasted

Comment on Roast Coffee Pairing #37: Unsung Heroes or The Dark Side by josh

josh — Wed, 30 Jun 2010 16:49:06 +0000

I agree! For about a year now I’ve realized that Rwanda is where it is at for me, there is just something so right about the balance of sweetness and power going on in this cup. It is my favorite coffee to roast here at Sweet Maria’s and that is saying something. We actually just got a new lot of Rwanda that we’ll be adding soon, so keep an eye out. Thanks for leaving a comment on this blog, really appreciate the encouragement.

Comment on Roast Coffee Pairing #37: Unsung Heroes or The Dark Side by farmroast

farmroast — Wed, 30 Jun 2010 16:40:38 +0000

I’m late to this post but want to say that the Rwanda Gkongoro Nyarusiza is an exceptional coffee. The best traits that coffees from Africa possess all in one cup. So far it is my choice for coffee of the year!

Comment on Roast Coffee Pairing #35: Two Processing Styles of Brazil by maikeru207

maikeru207 — Thu, 20 May 2010 01:20:50 +0000

I was wondering if you could explain a little about the differences between dry processed coffees from brazil and ethiopia. My main question relates to the increased fruitiness we tend to get from ehiopia and less so from brazil. Is this difference related in equal parts to differences in the dry processing, terrior, varietal or something else?

Thanks, Michael

Comment on Roast Coffee Pairing #20: The Funky Bunch by larrylr

larrylr — Thu, 01 Oct 2009 19:13:03 +0000

I tried the 50/50 mix of Sumatra and Robusta. The aroma of the coffee has a somewhat “wet leather an sweat” smell to it. Being adventurous I took a sip. First impression is that you have tangled with a wild animal, a bit raw and biting and sweaty. Wow. I gave it until halfway through the cup to try to like it, just couldn’t. I tried the Sumatra straight up. More of a domesticated animal, very earthy and smooth with a slight raw edge to it. Very nice indeed. I’m trying to think of something to do with the robusta. Maybe a paper weight. LOL Thanks for the adventure. It was fun!

Comment on Roast Coffee Pairing #15: Same Coffee, Two Roasts by Single Origin Blend?

Single Origin Blend? — Fri, 18 Sep 2009 01:52:55 +0000

[...] other instances of single origin blends, but one that I found particularly interesting was this http://www.sweetmariascoffee.com/roastmaster_blog/?p=113 where the kept the final roast level the same but varied the roast temp and time. I’m [...]

Comment on Roast Coffee Pairings #12: Africanized: Taste the Future. by mmmcoffee

mmmcoffee — Mon, 29 Jun 2009 19:36:14 +0000

I french pressed these beauties and both of these coffees are wonderful.
The Burundi Kayanza Bwayi No.7 displayed a clean,sweet and nicely fruity cup.
However, I and several others that I treated to the testings, came away with the same preference for the Uganda Organic Bugisu. It’s that rustic quality of sweetness and heavier body that lead to a more enjoyable experience… “SO SAY WE ALL” (Battlestar Galactica fans can relate to that comment, but I digress).
Thank You once again Sweet Maria’s for having these wonderful pairings!

Comment on Roast Pairing #3: Fruity or Fruited? by Roast Report

Roast Report — Thu, 25 Jun 2009 14:47:07 +0000

[...] I roasted it to Full City, as recommended. The first shot was sweet, earthy and fruited (apparently fruity isn’t good), with a tiny bit of sour. The sour was most likely due to extraction, and not a characteristic of [...]

Comment on Roast Pairing #6: DIY Mokha Java by fontsnob

fontsnob — Sat, 13 Jun 2009 22:58:52 +0000

I suppose by “authentic” I mean more in line with professionally-roasted Mokha Java blends that I’ve enjoyed in the past. From my experience (still developing my palate) they tend to have a pleasantly sour start then mellow out as the cup cools. My air roasted version had this character, which was satisfying as a budding home roaster. My Behmor roasted blend, while lacking the sour characteristics, is a “better” cup of coffee as far as crowd-pleasing/drinkability goes (my wife drank it black, always a good sign) but not as lively. A good learning experience though, many thanks for the great assortment of green beans and wealth of information and guidance!

Comment on Roast Pairing #6: DIY Mokha Java by thompson owen

thompson owen — Sat, 13 Jun 2009 22:26:46 +0000

I agree that “inauthentic” doesn’t count for much when the results are great in the cup. If it was truly authentic, the java would be aged 3-4 years because the sail ships were so slow in transport, and the “Moka” would be from absolutely anywhere in the horn of africa or yemen, and be a couple years old too. I mean, that is what was available to the Dutch and others when this blend originated.

Comment on Roast Pairing #6: DIY Mokha Java by fontsnob

fontsnob — Sat, 13 Jun 2009 21:31:14 +0000

I’m really digging this Mokha Java blend, 50/50. I roasted the Yemen in my Behmor (P4) which took a lot of the top-end off of it (compared to my previous Poppery roasts, also mentioned in Tom’s notes). As such, it’s milder than my air roasted version, less “authentic” but still really damn good. Thanks!