[Homeroast] Summertime Acidity

Jason Brooks brookswv at gmail.com
Fri May 21 15:54:10 CDT 2010


Me too, Andy.  I've found that my palette doesn't clearly detect the higher,
acidic notes.  The end result of those coffees are bland to me.  My
gravitations are some South Americans, some Africans and SE Asia.

Same with beer - a stout is always good.

On Fri, May 21, 2010 at 3:30 PM, Andy Thomas <adt0611 at yahoo.com> wrote:

> No seasonal preference for me. I usually roast 3 or 4 types, origins,
> processes at each session, and enjoy them all any time of year. Wine is a
> totally different story -- major seasonal differences in what I like.
>
>
>
>
> ________________________________
> From: Edward Bourgeois <edbourgeois at gmail.com>
> To: homeroast at lists.sweetmariascoffee.com
> Sent: Thu, May 20, 2010 7:59:22 PM
> Subject: [Homeroast]  Summertime Acidity
>
> During the winter I crave thick rich chocolates, dark fruits with
> hints of spice. I tend to prefer more acidic lemon,orange, florals and
> clean coffees/lighter roasts during the summer. Both in brewed and
> shots. Kenyan and sweet new Centrals are my standards But will add
> others that have some nice clean zing. Do others of you have seasonal
> coffee crave changes?  Any thoughts of summer blends or SOs  for
> brewed or shots??
>
> --
> Ed Bourgeois aka farmroast
> Amherst MA.
> http://coffee-roasting.blogspot.com/
>
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-- 
Jason Brooks
brookswv at gmail.com
http://javajeb.wordpress.com


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