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Topic: 3yr old mongrel roast pretty darned good! (6 msgs / 133 lines)
1) From: miKe mcKoffee
That stash reduction "get rid of dem beans" roast of 01 acquired vac bagged
Peruvian Chanchamayo, El Salvador Pacamara & Zimbabwe all mixed together
pre-roast turned out much better than I'd expected. Had enough for two 8.9oz
batches which I roasted mélange Friday evening. One batch about 12min roast
45sec into 2nd, the other 11min roast about 15f before 2nd. Good moderate
acidity coming through with the roast taste, no old stale straw at all,
decent body, nice smooth cup. Made a first of the morning vac pot Monday,
finishing a Cafe' Crema Americano as I type. While it can't compare to the
cup I had this morning before this one, not much can! (was Wood's Kona
01ahhhhhhhhhhh :-) But heck, it's much better now than I remember any of
them being when I first roasted them. Of course, I was fairly new to
roasting then and I believe better at it now.
I'll be curious to see how the vac bagged CRLM 01 & 02 cups up when I roast
them for the PNWGII. So far two years vac bagged seems no problem, three
years looking good.
Kona Konnaisseur miKe mcKoffee
URL to Rosto mods, FrankenFormer etc.http://mdmint.home.comcast.net/coffee/Rosto_mod.htm

2) From: john Abbott
I was picking up a bitterness that I've NEVER tasted in a Kona from the
Peaberry Melange that I did last Saturday.  I'm not much on Peaberry
roasting so I figured I'd over roasted it - but there was no oil.
Finally the light came on and I adjusted my grind (creature of habit
here) and the bitterness is completely gone. I'm making Americanos with
the gate almost shut on the grinder.  Wow - spectacular flavors that I'd
missed.  Who'd have thunk it (OK most of the list but I didn't) that
going from a Espresso grind to a super grind would make that much
difference?   So now I'm going to crank up the Zass and the LP Pro and
see what happens.
John - never to old to learn - wish I would!
On Wed, 2004-03-10 at 11:48, miKe mcKoffee wrote:

3) From: Brian Kamnetz
Am I correct in understanding you to say that you changed from a very fine=
grind to a more coarse grind?
At 12:24 PM 3/10/2004 -0600, you wrote:

4) From: john Abbott
On Wed, 2004-03-10 at 12:54, Brian Kamnetz wrote:
No, just the opposite.  I run a SM5K and because we do more Cafe Cremas
than anything else I had it set at about 20% open.  I normally run
espresso shots at 10$    I ran this last lot at slightly under 3% and it
is incredible!   I may just leave it there.  I just finished doing a
super fine grind with the Zass and pulling a couple of 2 ounce shots in
the La Pavoni Pro and they were actually sweet.  So when you over roast
Kona Peaberry you can compensate with a fine grind.
John - really, really loving life in the slow lane (84F today!!)

5) From: Brian Kamnetz
It is interesting to note that you achieved your very-fine grind with the 
Zass. I'm been thinking of investing in one. I am most attracted to the The 
Model 169 DG Closed Hopper Walnut Zassenhaus mill (generally a spiffed up 
version of the standard model) and the Grain Mill. Do you have opinions on 
these models? Do they grind differently?
At 02:47 PM 3/10/2004 -0600, you wrote:

6) From: john Abbott
The Zass 169 DG is what I have Brain.  I absolutely love it.  I can make
talcum powder with it.  And I think the burrs look every bit as sharp
and shiny as the day I got it.  It doesn't do the bulk of the work - the
grinder in the SM5K gets the brunt of that.  But for the Cona pot or
French Press, Ibrik etc. the Zass is a match for the MM I gave my son -
except I wind my arm off now and then - but its quiet and I can control
exactly the amount I grind.  I don't think you could go wrong with a
Zass no matter what you were brewing in to finish.
John - embracing the light - Oh that's the sun!  Bright huh?
On Wed, 2004-03-10 at 15:27, Brian Kamnetz wrote:

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