The Wednesday Wellness threads are meant to encourage users to ask for and provide advice and motivation to improve their lives. It isn't intended as a 'containment thread' and any content which could go here could instead be posted in its own thread. You could post:
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Requests for advice and / or encouragement. On basically any topic and for any scale of problem.
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Advice. This can be in response to a request for advice or just something that you think could be generally useful for many people here.
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Encouragement. Probably best directed at specific users, but if you feel like just encouraging people in general I don't think anyone is going to object. I don't think I really need to say this, but just to be clear; encouragement should have a generally positive tone and not shame people (if people feel that shame might be an effective tool for motivating people, please discuss this so we can form a group consensus on how to use it rather than just trying it).
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Coffee Haters Club
It's been awhile since I've done a purely coffee post, so let's rock! Today's brew is an old Sumatran, a honey process coffee from Kerinci Seblat that I roasted one week ago. It's an interesting cuppa, with strong herbals and a tantalizing sweetness that doesn't quite neatly match to a more precise flavor note such as a fruity taste or a raw sugar. In retrospect, it might well have been better if I had stopped roasting a degree or three earlier in the process and aimed more on the city side of the roast, but I had been thinking along general regional lines when deciding what temperature I was aiming for. If I hadn't been finishing this one up, I'd be interested to see how it would taste at a lower roast level. Checking myself against the cupping notes, it seems like I'm still pretty dialed in, as they read, "layered sweetness like a demurara [sic], rice syrup & honey accented by dried stone fruit, golden raisin, herbal aroma, sweet basil, pineapple sage." Yep, sage and golden raisin both check out as particular flavor notes, and I can definitely see the dried stone fruits, though the sweet notes weren't that distinct for me except for maybe rice syrup, and I'd never even heard of demerara syrup before reading this particular description.
More generally, I've been roasting down African coffees that I've already discussed, and even did a Yemeni roast that didn't turn out so good, hence its exclusion from the coffee haters notes, but I'll be getting back to Central/South American roasts soon enough, and may even do a batch of an espresso roast just to see how it tastes as a pour over.
Sounds like an interesting one, I see what you mean about wanting to pull it sooner. I once roasted a Sumatra that exhibited a very distinct tobacco note in the cup, but haven't been able to find another one like it, though admittedly I haven't tried all that many.
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