Just brewed an Americano of 3 day rested City+ roasted DP Yirgacheffe for the first time. I swear a strong smell of fresh peach pits wafted from the grinds, what a fragrance! And I don't mean hints of peaches, you'd a thunk getting ready to can a bunch of peaches. Now this cup I be a drinkin' while a typin', roasted and brewed literally hundreds of different greens over the years and can't say I've ever had a cup even close to it, quite unique. Quite interesting. Not a lot of body but not too thin either. This City+ roast rendition I seem to be getting the canned peaches rather than dried fruits in the cup. As the cup is approaching room temp flavor kind of malted peaches. I see what Tom means about a bit of a "dry finish" with a lighter roast, especially as it cools. But not unpleasing or overly tight, just similar to a semi-dry wine mouthfeel. One of the most delightfully different cups I've had in years! Yum. Thanks Tom. And to think I almost ground and brewed Gesha which I also roasted Monday, but was not a cup choice mistake, I've had Gesha a number of times! (The new Esmerelda Gesha arrived from SM with the DP Yirg' & Yellow Bourbon Brazil Monday morning but the Gesha I roasted was last years Don Pachi, YBB got roasted yesterday.) Oh man, this is gonna make one killer 'Peach Brandy' ristretto:-) Definitely nothing like a citrusy floral wet process Yirg'. Kona Konnaisseur miKe mcKoffee URL 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.
Now, is this the Ethiopia FTO Yiragacheffe Dry Process? I roasted some last night - one bought a pound of it, roasted half when I got my first greens (and I was green, too). Wish I had posted some questions first, because it seemed to roast very quickly (and at a lower temperature) - hope I didn't ruin it. Lynne miKe mcKoffee wrote: <Snip>
Yes, FTO DP Yirg'. It's very chaffy bean which can rapidly fill chaff collectors and hence reduce air flow resulting in a fast roast if not compensated for somehow. Even with dual voltage control my roast started running away, didn't back heater voltage down fast enough, ended up a bit "quick" 10:30min City+ instead of 11:30 I'd targeted. (Here's where Mike's (just plain) PID control would have likely compensated far better than manual control even with 4 years manual profile control experience) This bean would likely be a challenge for an I-Roast because of the high chaff. Next roast I'm gonna beat the heck out of the greens first to try and knock off some of the silver skin pre-roast. Don't think the apparent fast roasting actual lower bean temp. Kona Konnaisseur miKe mcKoffee URL 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. <Snip>
So is a 3 day rest best? I don't have any more (besides this 8 ounces), so I don't want to waste any... (I roast with my trusty Whirly-Pop.) Lynne (hoping for peaches in my coffee cup) miKe mcKoffee wrote: <Snip>
I have no idea what the "best rest" is, 3 days just my normal minimum rest I give for my type of roasting my type of vacuum sealed mason jar roast storage. Did I miss some explosive 2 day vacuum rested flavor? Don't know but my experience says likely not. Will 4 days or 5 days rest be even better? Don't know yet, that's tomorrow and the day after! Hmmm, actually seemed to roast a bit slower than a typical WP (wet processed) Yirg to me. But WP Yirg does typically seem to roast faster than majority of other beans! And since my air flow was screwed up do to high chaff tough to say for sure. While restricted air flow pushes the temp up faster it simultanesouly also reduces heat transfer efficiency to the beans. Kona Konnaisseur miKe mcKoffee URL 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. <Snip>
what does a vaccuum sealed mason jar look like? where do you find them? i thoguht mason jars vacuum seal on their own b/c of the 2 piece lid system.. this sounds like an interesting addon to my tomato sauce making, which is coming up in a few weeks! Quoting miKe mcKoffee : <Snip> I <Snip> n <Snip> s. <Snip> t <Snip> e. <Snip>
Mason jars seal due to contraction of contents while cooling. Vacuum attachments for jars are made for some food vacuum systems. The homeroaster is likely to hook a variac to a foodsaver (with PID), place an empty jar inside a plastic bag, and seal the thing... On 8/17/06, Leo Zick wrote: <Snip> -- Regards, Brett Mason HomeRoast Zassman
Thank YOU Mr Mason :o Quoting Brett Mason : <Snip> e <Snip>
so its safe to assume that most here dont boil their coffees when done roasting? lol Quoting Rich Adams : <Snip>
I'll usually make a cup, because I can't stand waiting. Unless (as of late) I'm roasting at 1 - 2 am (made some people in the house REALLY mad, about the Whirly-Pop noise & all). But this last time I roasted two (or was it three - maybe I did need another cup to wake me up...) different varieties. When I tasted the Yirg bean, I thought it was really kinda bitter, so I decided to wait (hoping that would improve). I do have a seal-a-meal, so I'm thinking maybe it would improve my coffee if I used it to vacuum seal these mason jars... Lynne Leo Zick wrote: <Snip>
I can only speak for MASON jars - sorry. My son is at the Air Force Academy. Technically, he is a Mason Jar Head ... Brett On 8/17/06, Leo Zick wrote: <Snip> -- Regards, Brett Mason HomeRoast Zassman
On 8/17/06, Brett Mason wrote: <Snip> I thought that mild epithet was saved for Marines? -- Steven Hay hay.steve -AT- gmail.com Barry Paradox: Consider k to be the greatest element of the set of natural numbers whose description require maximum of 50 words: "(k+1) is a natural number which requires more than 50 words to describe it."
Yeah, but he's my son! (and I love him... poetic license?) OK, he's not a marine (the few, the proud). I have seven sons - not few, but definitely proud... Sorry for the distraction all! Brett On 8/17/06, Steve Hay wrote: <Snip> -- Regards, Brett Mason HomeRoast Zassman
miKe mcKoffee wrote: <Snip> The I-Roast handles it just fine. I bought 5 lbs of the DP Yrg. I lower the temp settings a bit and do a second chaff run to clean it up.
Michael Wade wrote: <Snip> I clean the chaff collector and replace the top. I then hit the roast button immediately followed by the cool button. (Just don't burn yourself on the hot lid.) This practice hasn't killed my machine. It has lasted a year now with slightly more than recommended use. If I don't do the second pass the coffee is mixed with chaff. I don't like cutting the size of the run to reduce chaff. The temperature of the roast profile is adjusted for the chaff amounts.
Got it, thanks. Another trick to have up my sleeve... Michael