HomeRoast Digest


Topic: WOW (12 msgs / 297 lines)
1) From: Michael Dhabolt
WOW
I really like the AAHH thread name, sooo~
I'm two days into resting a melange (thanks miKe) roast of some stash
reduction that I received from a friend.  The beans are Columbian
Supremo and Mexican 'Spirit of Aztec'.  I did a little Poppery
modification for him in return.
I ran the Mini out of my previous roast and had to go at this stuff a
little earlier than planned (Poor planning).  This stuff is just
impressing the he** out of me.  I'm not sure if it the profile, the
beans, the melange (roasted to different levels) mix, the bean blend,
my slowly maturing ability at pulling a shot correctly, my more slowly
maturing ability at roasting or any of the other infinite variables.
This is so good that I really felt the requirement of passing on what
information I can.  I will roast another pound and a half today and
hopefully will find out that I can replicate the results.
I know there has been some conversation about being to technical on
the list for some of the newbies - I am not buying into it - so if
this stuff bores you - go to the next thread.
So here goes:
blend is 6 parts of the Columbian to 5 parts of the Mexican, preroast blended.
The profile currently set into the PID never varies more than 1 degree
from the following:
Minutes Temp (F)
0 84
1 166
2 250
3 278
4 294
5 315
6 337
7 359
8 382
9 395
10 407 1st
11 420
12 427
13 433
14 400
14:30 443 Start of 2nd - EOR
First crack starts rolling at 405 degrees with the last few pops at
422 degrees.  The first hint of Second comes in at 443 degrees.
The profile has been a slow learning curve based on the many folks on
this and other lists who provide us geeks with input.  Thank You
everyone (especially Mike McKoffee on this list).  By the way - any
recommendations for profile modifications will be greatly appreciated.
This was a two pound roast in four 1/2 pound batches.
The first 1/2 pound EOR at 443 degrees.
The second 1/2 pound EOR at 438 degrees.
The third 1/2 pound EOR at 433 degrees.
The fourth 1/2 pound EOR at 429 degrees.
Current cooling method is to leave the batch in the Poppery with the
fan running full tilt boogie (138 volts) until it is below 300 degrees
(approx. one minute), unload into the stainless screen style colander
and onto the Honeywell Turbo fan (with collar).  Don't ya just love
all the ideas you get from folks on this list.  Takes less than one
minute for the beans to cool the rest of the way to ambient.
Mike (just plain)

2) From: miKe mcKoffee
WOW is right, a 4 degree of roast mélange! Now that would make a complex cup 
indeed. Most I've done is 3 roast mélange.
Looking at those times & temps one would almost think they were from a 
Probat roast. I definitely think I see Jim Schulman's influence in that 
profile;-) Gotta love the possibilities with full air roaster control. 'Bout 
the main thing I do different is a bit faster ramp 350 to start of 1st. 
Seems to make a bit brighter cup, which is my preference. I also go a bit 
faster start of 1st to EoR, 3 to 4min for same reason, more lively cup. And 
of course it varies from bean to bean. A high altitude Mexican I'd go a bit 
slower than Columbian. Dang, I wish I could taste that roast! And the bottom 
line of course is what tastes good to you!
I gotta get busy 'cuz bunch of stuff to do before Greg comes over in a 
couple hours. Gonna play with PID'ing his Silvia, he wants to see Frankie in 
action of course, found out he's never had vac brewed coffee so will at the 
minimum after dinner brew Royally. Before the after dinner Royal brewing I'm 
taking him through the entire twice smoked open face King Salmon sandwich 
procedure. A nice 2# chunk of Wild King defrosting. Served with a simple 
weed, sliced apple, crumbled smoked bleu cheese and spiced pecans with 
Balsamic vinaigrette salad. Trisha coming over 'bout dinner time. Gonna have 
home made Kona mocha hot fudge on vanilla bean ice-cream for 'zert. Oh yeah, 
he said he also wanted to see how I make the blender white chocolate Kona 
mochas. Gonna be a coffee & Q kind of afternoon;-)
Kona Konnaisseur miKe mcKoffee
URL to Rosto mods, FrankenFormer etc.http://mdmint.home.comcast.net/coffee/Rosto_mod.htmFrom: "Michael Dhabolt" 
Sent: Saturday, April 09, 2005 10:40 AM
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3) From: Michael Dhabolt
miKe
Allready looking at the PID program to incorporate your
recommendations.  Yes I do keep gravitating back to the Schulman work.
 It seems like he covered an awful lot of ground.  Impressive work.
If this stuff holds up for another day or so (its only rested two days
so far) I'll shoot you enough for a few portafilter loads.  I'd send
more but I don't think there will be much left - Loretta has been
commenting for the last two hours about "being wired enough allready"
every time I head for the kitchen.
Hope you and Gregg and crew have a good evening - sounds like all the
ingredients are in place.  If I hadn't been downtown and missed this
message by a couple hours I would have headed your way and tried to
crash the party.  Actually the way the wind is blowing from your
direction, I would have had to really work to get there in time.  It
was a pretty morning though.
Mike (just plain)
On Apr 9, 2005 11:44 AM, miKe mcKoffee  wrote:
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4) From: miKe mcKoffee
Greg just left. Too bad you didn't "crash the party", would have been 
plenty. Didn't get to the Kona mocha hot fudge sundaes though, everyone too 
stuffed;-) But GW Alexander Estate ISH Royal Balance Vac brewed was an 
excellent desert by itself!
Kona Konnaisseur miKe mcKoffee
URL to Rosto mods, FrankenFormer etc.http://mdmint.home.comcast.net/coffee/Rosto_mod.htmFrom: "Michael Dhabolt" 
Sent: Saturday, April 09, 2005 3:15 PM
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ingredients are in place.  If I hadn't been downtown and missed this
message by a couple hours I would have headed your way and tried to
crash the party.  Actually the way the wind is blowing from your
direction, I would have had to really work to get there in time.  It
was a pretty morning though.

5) From: gregcoffeeroast
Anyone who gets the chance to visit Mike and his wife should definately do it. Mike and his wife are excellent hosts, Mike makes awesome twice-smoked salmon sandwiches, they have a really nice back yard, and Mike has some great toys to play with!
The GW Alexander Estate ISH Royal Balance Vac brewed was excellent, but I'm still going back for the Kona mocha hot fundge sundaes!
Greg
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6) From: zigzagmolly
Kona mocha hot fudge sundaes!!!  How about a recipe for these...Please.
Take care,
Nancy
On Tue, 12 Apr 2005 03:56:18 +0000, gregcoffeeroast wrote:
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7) From: neal prentiss
Is there anything on SM's list that will 'Wow' me as much as the Misty
Valley. I purchased 5#s when it was available, and now I wish I had bought
more. The first two people I shared my Misty Valley with said they would
start buying coffee from me weekly. I'm almost out of it now, and I'm
looking for something just as good.
Thanks,
Neal

8) From: Leo Zick
i like the DP sidamo much more.  not sure if theres any avail though.
On 4/20/07, neal prentiss  wrote:
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9) From: Justin Marquez
I just browsed my coffee stash tonite and discovered some I thought I was
out of:
   1/2 - 3/4# Misty Valley
    1/2 # Blue Quetzal
    1/2# Maya Ixil
    1 1/2# Kimel Peaberry
    1# DP Sidamo
YES!
Safe Journeys and Sweet Music
Justin Marquez (CYPRESS, TX)
On 4/20/07, Leo Zick  wrote:
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10) From: Brett Mason
Jackpot... Congrats...
On 4/20/07, Justin Marquez  wrote:
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-- 
Cheers,
Bretthttp://homeroast.freeservers.com

11) From: Alchemist John
I like the dp sidamo also very much.  But from my perspective of 6 
years on this list, misty valley is in my current top 5 and possibly 
the #1.  There have been a couple of harrars that have been close and 
a Tanzania peaberry from '02, but the Idido is exceptional.  It makes 
me glad I had 5 from the first lot and 20 from the 2nd.
In general, I don't think you will find one that strikes you the same 
-- until the next one strikes you.  Seriously, I don't play the 
numbers, but, always a but, it is the highest scoring coffee I have 
had from Tom and I completely agree with it. That said, look for some 
exceptionally high numbers.  I don't think there are any other over 
90's at the moment in inventory.
At 18:52 4/20/2007, you wrote:
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John Nanci
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/

12) From: Eddie Dove
Neal,
Invite them along to travel the world through coffee in search of the
next WOW.  All of you can enjoy the exploration together and learn who
likes what the best.
Eddie
-- 
Docendo Discimus
Home Coffee Roasting Blog and Profiles for the Gene Cafehttp://themeyers.org/HomeRoast/On 4/20/07, neal prentiss  wrote:">http://southcoastcoffeeroaster.blogspot.com/Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/On 4/20/07, neal prentiss  wrote:
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