tag:blogger.com,1999:blog-25028142.post8220788060705819442..comments2008-06-17T23:22:06.281-04:00Jaime van Schyndelhttp://www.blogger.com/profile/08393406880231947408jaime@barismo.comBlogger3125tag:blogger.com,1999:blog-25028142.post-30007650335076130632008-06-17T23:22:00.000-04:002008-06-17T23:22:00.000-04:00Daniel,<BR/>Roasting raw is terminology Simon Hsieh introduced to us. When he came stateside, he had some very insightful observations about some roasters he sampled in his tour we took to heart. Months later, I am finally able to quantify what he meant.<BR/><BR/>I had a bag of brasil stored in an open bin that turned peasy then finally paper/peanut so I totally get that. As a natural, I expected it to ferment a bit and turn sourdough bread or soggy toast but...<BR/>I guess that's why we are vac sealing/nitrogen flushing everything.<BR/><BR/>I am sad the other commentary/questions about this post were 'offline'. Thanks for the comments Donnie!Jaime van Schyndelhttp://www.blogger.com/profile/08393406880231947408noreply@blogger.comtag:blogger.com,1999:blog-25028142.post-26249230221369784312008-06-17T02:25:00.000-04:002008-06-17T02:25:00.000-04:00Laughing at myself here...<BR/><BR/>THis isn't "donnie"... which is just a random name I used for posting on a blogger blog about the NFL... this is Daniel Humphries! (aka "donnie" the coffee-obsessed football fan)donniehttp://www.blogger.com/profile/02065447815312599386noreply@blogger.comtag:blogger.com,1999:blog-25028142.post-60440135734284503542008-06-17T02:22:00.000-04:002008-06-17T02:22:00.000-04:00Hi Jaime!<BR/><BR/>Insightful post as always! I would add a third source to your list. Or rather I would distinguish between "green" and "vegetal." <BR/><BR/>You are right on about the greeny taste that comes from underripe cherries, and I will trust to your expertise on the question of "rawness" in roasting.<BR/><BR/>There is also a vegetal taste, allied with the cupping term "peasy", that comes from improper drying techniques, or the storage of green or (especially) parchment coffee in moist conditions. It's a kind of rotten vegetable taste that's distinct from mold problems or ferment problems. This is a defect that arises independently of roasting, though like all qualities it is highly influenced by roast parameters. I know this wasn't what you were talking about in this post, but since you mentioned the term "vegetal," I think it's worthwhile to make this extra distinction.<BR/><BR/>Keep up the rad coffee love!donniehttp://www.blogger.com/profile/02065447815312599386noreply@blogger.com