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Topic: Triple Pick Secret?? or (3 msgs / 65 lines)
1) From: Trent
Hey all,     enjoying reading the various babbles....
I have picked up a 1200W poppery II, drilled a hole in the side for my 
digi therm   and found a great   little  Mexican Sombrero Looking mesh 
screen   that fits PERFECT in the opening of the popper   and cobbled 
on a wire hanger handle for easy lifting of the screen.   Using an 
extension cord, and also keeping a large fan running close by I have 
been able to stretch my roasts out to the 10 + minutes mark on a 
variety of beans   Most   successfully and notably with Monsoon and 
Harrar......however.......................Triple Pick     continues to 
elude me
   something about my triple pick roasts ........  hmmm  sour...  kinda 
hollow in the middle...slightly sour bitter aftertaste.........   what 
am I missing or maybe this bean is not to my taste??
Oh and for those following  some OT posts.....yes  I must admit I 
created Bachelor Pizzas a few years back out of financial and 
nutritional necessity.......BP's have continued to be a staple in my 
household.    Thanks   to Dennis for recognition of what may turn out 
to be my single greatest contribution to humanity..... and yes it is 
true I am more of a Functionalist
anyhow   anyone who has had great success with Triple Pick,,, can you 
tell me what I am looking for in the roast and the cup??     or are my 
taste buds just stunted??
Thanks Trent

2) From: Ken Mary
<Snip>
I have not roasted any triple picks in over a year, so I am not familiar
with your lot of beans. In general, I prefer my popper roasts of Sumatras at
the full city minus stage, and often with a very fast 2 to 3 minute profile.
I have recently roasted some Gayo Mountain and definitely prefer a 2.8
minute popper roast to an 8.5 minute drum roast.
--

3) From: Andy Thomas
--- Trent  wrote:
<Snip>
I can only suggest you try different profiles and
degrees of roast to find something to your liking. I
roast 3pick to about 11 minutes and about 40 secs into
2nd crack and that works for me.
Andy 
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