Have you tried the Pacamara? It is another one of those coffees that explodes with flavor after 72 hours. It was a ho-hum coffee at 48, and then WOWed me at 72.
Peter Barnes wrote:
I've said this before, and I'll say it again.
Ismaili needs the longest rest of any coffee I've ever roasted. Every
time I roast it, I'm stunned by the significant difference between
rested v. unrested roast. I finally just resolved to make myself wait
72 hours before trying it, because the taste differential is so great.
You're right, though, Ismaili can tend to have weak cracks. Whenever I
roasted it in my popper (OK, whenever I roast *anything*), I go by
sight, smell, and sound. I don't use temperature, because, well, I
never cared enough (and it's difficult with the wok). But a
dark-roasted Ismaili is very good. So give it a few days before giving
up on it.
Or send it to me for "testing".
p.s. Friday, give both roasts a try in your French press. I've found
no better way to bring out the craziness of this bean.
Stephen Jones wrote: