HomeRoast Digest


Topic: Monsooned Yirgacheffe convert (2 msgs / 58 lines)
1) From: Paul Jolly
I tried some of this blend as recommended by
someone earlier.  I was unimpressed by the
Malabar, but had a half-pound to do away with,
and I've still got a few pounds of the Yirg decaf
hanging around.  Roasted the decaf 30 seconds
into second crack and the Malabar to Viennese. 
Gave it 36 hours of rest and tried it. 
Unimpressive.  Let it sit another day and tried
again.
Holy cow!
That is some fine coffee.  It gets better with
age, developing some wonderful caramel flavors. 
Excellent tip, whoever posted that idea.  Cheers!
Paul
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2) From: Mike & Debi McGinness
From: "Paul Jolly" 
<Snip>
I got "lucky" coming up with the blend. (Though I'm sure countless others have "created" the same
blend before.) The two seemed to be such extreme opposites in flavor I just thought they'd balance &
compliment each other. Seems to work. Guess that's why the Master Roasters/Blenders are Masters,
years of training and experimenting.
I find it "fascinating" how important letting coffee rest is. Some more so than others. Letting a
new to me coffee rest is often so terribly hard to do!
When I first got the Kona PurpleMountain I brewed a Cafe' Americano after about 5 or 6 hours rest,
it's was great. (It did develope a bit more intensity of flavor after longer resting.)
My new source of Jamaica Blue Mountain I brewed a Cafe' Americano after 4hr 40min rest, it was
totally lifeless! At 43hrs rest it was the wonderful JBM I've come to know & love. Fascinating.
I'm the same (nut, madman, daredevil, idiot, fool, connoisseur depending on who you talk to) who
just tried Kopi Luwak. First cup at 28hrs rest. Will be interesting to see how it is today at about
72hrs rest. (Didn't drink any yesterday, Debi said to wait 'till today...it's her coffee!)
Fascinating. It'll take years to discover the "optimum" rest for a given roast of a given bean. It's
tough, all these wonderful flavors!
MM;-)
Home Roasting in Vancouver USA
(It doesn't rain ALL the time!)
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