Kenyan 2003 from H&V (sorry Steve)
Posted: Tue Sep 09, 2003 11:20 am
I'm playing with a Kenyan at the moment. This is an interesting coffee to roast as it really doesn't get too "busy" in the cracks, so it's a bit harder to judge the degree of roast. I've just tried my second roast of this stuff since I got the new chip in the Hottop, this time a bit lighter than the last. There's still too much "roast" in the flavour for my preference with this coffee, even though I brought it up just short (I think - see the above) of 2nd crack. However, the acidity started to show better as the cup cooled, only to achieve a slightly metallic edge after a while. Not really "winey" though.
This bean is Charlie's 2003 Main Crop (Ruera if that means anything to you). I like the winey acidity of my Kenyans to be in balance with the other flavours but I just haven't got this one sorted yet. I notice Charlie says he takes this bean "medium to medium dark roast". Maybe I'm going too light? Or perhaps it needs a bit more maturing (I tasted it at 34 hours post roast, or thereabouts).
What do you think? Any advice welcomed. Needless to say I bought this batch of greens before I got to know you, Steve.
This bean is Charlie's 2003 Main Crop (Ruera if that means anything to you). I like the winey acidity of my Kenyans to be in balance with the other flavours but I just haven't got this one sorted yet. I notice Charlie says he takes this bean "medium to medium dark roast". Maybe I'm going too light? Or perhaps it needs a bit more maturing (I tasted it at 34 hours post roast, or thereabouts).
What do you think? Any advice welcomed. Needless to say I bought this batch of greens before I got to know you, Steve.