A triple shot of joe

So today was a three-way coffee experience. First, because I had brewed the last of my home-roast coffee yesterday, I prepared a pot of the remaining Gevalia I had on hand.

My first impression of it, when compared to the coffee I'd been enjoying, was that it tasted very dark and bitter. Now, that may have been just the variety, as it was a mocha blend. I might have guessed that it was partly due to the Gevalia coffee being more darkly roasted. However, if one reads the description, it's advertised as lightly roasted.

So, perhaps the difference was the home roasting. ;)

This afternoon, I had some Wawa (decaf) coffee after lunch. It tasted decent, but as with the Gevalia I was comparing it in my mind to the home-roasted stuff. It compared better, in my opinion. But then, I've always liked Wawa coffee (as do most people I talk to in this area ;)

So, the last experience was that I roasted again today. The first batch was so enjoyable that I want to ensure I don't go long without more home-brew. I find the process easy and enjoyable, and the end-product is incredibly tasty, compared to brews roasted by companies.

I just finished roasting Sulawesi Enrekang "Mount Alla". I was going to link to Sweet Maria's catalog entry for that variety, but all I could find was this.

I'm going to post the relevant text from that link, just in case it disappears with the natural changes of the site:

In 2008 we have offer both super-clean, bright, non-traditional wet-process coffee from the Toarco estates, and traditional Semi-Washed, rustic type Sulawesi Toraja. We had a special lot of the later type too. I am referring to the Mount Alla coffee from Enrekang. In 2006 and 2007, Sulawesi offers have been brighter and cleaner in general, which throws a few cuppers for a loop since they look to Sulawesi to have no brightness/acidity. I think a good coffee needs the liveliness of some amount of acidity, and welcome this cup profile. The preparation of the green coffee, the absence of defects, has been fantastic. And now we have a wet-processed Sulawesi to offer alongside the traditional dry-process (well, semi-dry-processed). This is the first time I have cupped a wet-process Sumatra or Sulawesi, the most rustic of Indonesian coffees, and been impressed ... well, actually, blown away! It's fantasic stuff. Those looking for a more natural, earthy cup, head to the Sumatra Classic Mandheling or Gayo Mountain.

The bag that the coffee came in describes it as "At Full City+ chocolate, spice, and earthiness. Low acidity with pepper and caramel aromatics. Both clean and earthy". Here's what the final product looks like:

It doesn't seem that different than the last batch, does it? ;)

Anyway, I'll be brewing a pot tomorrow morning. I'll post with my take on tasting it.