Ideas requested - Sumatran Blue Lintong

[tisri]

Hi all,

I just got hold of a 500g batch of Sumatran Blue Lintong and I'm looking for ideas of what to do with it. I've seen it advertised "dark roasted" so naturally I'll be giving that a try but the question is what to do with the other half of it. I'm using a Hottop so I only get two batches out of my 500g.

Any thoughts etc gratefully received.

Cheers
John

[ivdp]

Hi all,

I just got hold of a 500g batch of Sumatran Blue Lintong and I'm looking for ideas of what to do with it. I've seen it advertised "dark roasted" so naturally I'll be giving that a try but the question is what to do with the other half of it. I'm using a Hottop so I only get two batches out of my 500g.

Any thoughts etc gratefully received.

Cheers
John

Your first batch: roast as usual. Drink pure and than judge....

Ivo

[phil]

If it's really Blue Lintong then IMO you shouldn't take it as dark as you would "cooking" Lintong.

I used to buy what was advertised as "Blue" Lintong from the Tea and Coffee Emporium quite regularly back in the days when I used to buy pre-roasted beans and it was definitely a medium roast in colour. It'd try taking it just into 2nd if I were you, and then if it's mouth-puckering go darker. This recommendation is for brewed coffee. IMO it would be a crying shame to stick it in an espresso blend, and espresso extraction is just not very kind to more delicate flavours.

BTW where did you get it?. Peter James normally sells it but said to me earlier in the year that he wasn't getting any in this year as the crop quality wasn't up to expectations.

[tisri]

This stuff is Blue Lintong - I bought it from the Roast and Post Coffee Company (www.realcoffee.co.uk). It's about 60% more expensive than their regular coffees, certified organic, fair-trade etc etc.

I'll try taking it just into second as that seems like a good starting point for most things (espresso blends excepted, where it's better to hold off and hope for a third crack )

[zix]

IMO it would be a crying shame to stick it in an espresso blend, and espresso extraction is just not very kind to more delicate flavours.

When you say this, I assume you mean "it´s a waste of money using Blue Lintong, you won´t feel the difference between that and the common Lintong in the blend". Is that right?
(Because I like it in espresso... I use it just like the Kenya or an Ethiopian Moka, to get some zing, high key, acidity or however that taste should be described. 5-10 percent, maybe)

[phil]

Yes Mats I meant exactly that. I use Lintong in some of my blends too.

[tisri]

Don't worry Phil, I'm not going to put something like this into a blend! I'm not even going to nuke it because I want to know how it differs from other coffees!

[zix]

How did it go, tisri? Did you like it? I am curious.

[tisri]

I haven't got as far as roasting it yet (cringe with embarrassment). Since it's dark in the evenings I want to roast it at a time when I can rest it a couple of days and then drink it fresh. Since I decided (with help from this thread) what I was going to do with it I haven't had such a day available

I don't have anything planned for this coming weekend so I'll probably roast it on Wednesday and drink it over the weekend.

Don't worry, as soon as I've tasted it I'll report back and let everyone now how it turned out. I'm still itching for the best time to roast it

[zix]

I recognize that situation... It is dark over here too. Just got myself a new heatgun, the fan motor in the old one died two weeks ago, so I had to buy preroasted. Still have too much Molinari left ... I don´t know what it is with these preroasted bags, they always seem to last too long for me.

[tisri]

Update - I roasted it. It's very tasty too. It's funny - the green beans don't have much of a blue tinge to them but during the roasting cycle they went through a stage where they had a lot of blue. It's almost as if they went from green to blue to golden to brown.

I'm struggling to describe the flavours - I'll take another look at the wheel and do some cupping notes. This one is too special to just slurp and comment "that's nice".