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Topic: Uncoffee like characteristics predominate Ethiopian coffees? (3 msgs / 92 lines)
1) From: miKe mcKoffee
Started the day with an Americano of Ethiopian Harrar lot30 4 day rest,
Lungo for Americano pulled at ~201F, CCR HotTop double roasted to about
FC/FC+, maybe a very few drop or two of oil appearing on a few beans. (Greg
gave it to me earlier this week) I didn't buy any of this so was anxious to
try it, but waited until 4 day rested before even cracking the seal. Upon
opening unqestionable predominant blueberry aroma wafted out with hints of
milk chocolate undertones. Coffee smell? The cup bore out the blueberry from
hot to room temp. Coffee taste? Found myself thinking what a wonderful
dessert coffee or cappucino this would be. But coffee? Then there's
Yirgacheffe that'll usually bowl you over with a Flowery attack oft spoken
of as more like tea than coffee. Seems all good Ethopian coffees exhibit
uncoffee like citrusy or fruity characters.
But wait! How can Ethopian coffees be considered uncoffee like in any of
their flavor manifestations? Where the heck did coffee originate!? As far as
I know all the Ethopian coffees (SM carries) are heirloom Ethopian varietals
not some caturra or catuai or other modern higher yield hybrid. 
Are all these uncoffee bizarre tastes not coffee tastes? Or is it really
great coffees do not have generic homogonistic coffee tastes but rather are
alive with wildly varying characteristics each appreciated for their
uniqueness rather than conformity to an imposed taste norm.
Would I want to drink Horse30 every cup every day? Nope. But then, I
virtually never drink the same coffee cup to cup let alone day to day.
Second cup of the morning was a magnificent Rancho Aloha Kona Americano
pulled at ~204F. (4 day rest just ready, 11 min' City++ Light FC roast about
5F before 2nd, 3:30 start of 1st to end of roast Rosto roast) While not a
day has gone by for years where at least one cup of Kona has passed my
palate, even with Kona I never roast the same Kona back to back.
But now thinking I MUST go pull a Horse30 ristretto...which I'm sure will
have me making a batch of blueberry biscotti momentarily;-)
Kona Konnaisseur miKe mcKoffee
Pacific Northwest Gathering IVhttp://mdmint.home.comcast.net/coffee/Rosto_mod.htmUltimately the quest for Koffee Nirvana is a solitary path. To know I must">http://home.comcast.net/~mdmint/pnwgIV.htmURL to Rosto mods, FrankenFormer, some recipes etc:http://mdmint.home.comcast.net/coffee/Rosto_mod.htmUltimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.

2) From: B. Scott Harroff
Mike,
What profile (time / temp curve) did you use for the Harrar?

3) From: =?ISO-8859-1?Q?Juan_M._J=E1come?=
I accidentally double roasted some Lot 30, and was the best roast I've
achieved for that coffee. Tried to replicate the results with some Lot 19,
but wasn't as good as a straight roast, kind of flat and overroasted even
though it barely entered 2nd crack. So I'd like to know what is your roast
profile for a double roasted harrar as well...
Cheers,
Juan M.
2006/6/16, B. Scott Harroff :
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