[Homeroast] coffee intensity

Barry Luterman lutermanb at gmail.com
Tue Oct 18 13:21:44 CDT 2011


How many days rest?

On Tue, Oct 18, 2011 at 11:11 AM, John Monteleone
<johnmonteleone at gmail.com>wrote:

> Since we're talking about flavor profile.  I just roasted a Kenyan Nyeri in
> my Behmor.  I roasted through the end of first crack on a P4 profile. (1/2
> lb batch).  I went to cool after 1:40 after first crack started.  I noticed
> that the flavor had a slight woody flavor.  Can you anyone comment on that
> flavor.  What is it a result of?  Under roast?
>
> On Tue, Oct 18, 2011 at 10:58 AM, Tom & Maria - Sweet Maria's Coffee <
> sweetmarias at sweetmarias.com> wrote:
>
> > It should read "Intensity / Prime Attributes".
> >
> > Intensity just means if it is a mild coffee, or a more extreme coffee.
> > Prime attributes sums up the basic qualities in a few basic words, like
> > Fruity, or Sweet, or Moldy ... ok, the last ones a joke.
> >
> >
> >
> >
> >  Can someone tell me what coffee intensity/PRIME  is?
> >> Thanks
> >>
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> >
> > --
> > -Tom
> > ______________________________**______________________________**
> > _______________
> > Sweet Maria's Coffee  -  Oakland, California  -
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> >
> >
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