I finally got around to roasting the Ethiopia Organic Idido Misty Valley DP. I have been drinking a lot of Ethiopian coffees of late. I took my roast to a nice city-full city. This is the best Ethiopian coffee I have had. As Tom said, the prep was outstanding. It has outstanding character and the wonderful fruitiness of a good East African coffee. My dilemea is I sure would like to order more, but with stash reduction, I can only hope there will be more when I get the stash down. This is a must try! At what level of roast have the rest of you taken this one? Has anyone pulled shots with it yet? I am really think that this could be a good SO. I am sure that with a blend of a good Brazil it would be really good! Les
I too have been drinking a lot of Ethiopian coffees lately, and this one is far and away the best! I roasted it to a City+ and it seemed to be perfect. This coffee brewed in the Krups Moka Brew was the start to one of the best days I have had in a very long time. I would love to try this as an espresso shot. I am in staff augmentation mode, but I think even if I were in strict stash reduction mode, I would have to break down and add at least 10 pounds of this to my stash. This is a treasure! Y'all gotta git dis coffee!!!!! Eddie On 10/29/06, Les wrote: <Snip>
I did a City roast on ths one as of yet. Gave me lots of blueberry aroma and taste. Anyone able to get any lemon out of this one yet? I wander what difference there will be if the farther I take it from City.
This is a multi-part message in MIME format. Misty Valley is indeed a world class Yirg. Roasting 1# in my RK, 1st = started at 11:00. Wanting a true city roast I began counting to 10 at = the sound of each crack after 12:30. Goal was to pull and cool if no = cracks heard during that count. Pulled at 13:20, a very even roast for a = DP. I missed out on the Horse #30 but can't imagine more blueberry than = this. VegasBob
Well, that didn't stop me from ordering a 5 lb. bag after the 2 lbs. I had in my last order. I must have close to two year's worth of coffee but after the first roast a couple of weeks ago, like you but with less real understanding I realized this stuff was just too good. I did mine at City+, clear of second crack.
Bob, The Lot 30 had way more blueberry. The Misty Valley is way more balanced and complex. I did mine in the RK drum too. I went for a brighter profile. 1st crack at 9 minutes and coasted toward 2nd pulling the roast at 12 minutes. The most even colored DP roast. It was very clean too with hardly any chaff at the bottom of the Charbroil. The roast was just what I was shooting for. Les On 10/29/06, Bob wrote: <Snip>
Les, Define your version of coasting. do you kill the heat or just reduce it to some arbitrary point ....inquiring minds and all On 10/29/06, Les wrote: <Snip> -- At some point between French and fire, it really doesn't matter much what the "origin character" of the coffee was... Tom Owens - Sweet Marias
I made the same notes in my log, "Very little remaining chaff" and "Surprisingly even roast". Les, Cupping notes, please? I tended to tast a lot of lemon, Meyer Lemon I believe. Eddie On 10/29/06, Les wrote: <Snip>
Jeremy, Mine was almost exclusively lemon. It was exquisite! Eddie On 10/29/06, Jeremy DeFranco wrote: <Snip>
Les, Try roasting Idido to City next time. You'll get tons of blueberry. I think just as much as Harrar Lot 30. Idido is definately more complex, though, as you say. Can't wait to try at other levels of roast. Seems like everyone is getting different flavors at different roasts!! Bob, The Lot 30 had way more blueberry. The Misty Valley is way more balanced and complex. I did mine in the RK drum too. I went for a brighter profile. 1st crack at 9 minutes and coasted toward 2nd pulling the roast at 12 minutes. The most even colored DP roast. It was very clean too with hardly any chaff at the bottom of the Charbroil. The roast was just what I was shooting for. Les
-City+ it is next time! I'll be looking for that lemon.... This seems like a very versatile and "shape-shifting" coffee taking all different roasts, and changing it's flavors! Jeremy, Mine was almost exclusively lemon. It was exquisite! Eddie
Vince, I reduce the heat to a very specific point. It isn't arbitrary. Where my heat probe is it is at 475 degrees. This is the point where my RK will not go into second crack. At least it won't for at least 15 minutes. This was a lesson learned at Stumptown. There is a point where you can hold a bean from going into second crack. If I up the temp to 480 it takes about 3 minutes to go into second crack. If I go to 490 it goes into second in about 90 seconds. Les On 10/29/06, Vince Doss wrote: <Snip>
I have to agree the preparation of this coffee was outstanding. It truly is Grade 1 +. The press pot after a few days of rest was good. It was nice and fruity with a lot of interesting stuff going on the bright end (no lemon) but a bit thin on the dark side to me on two separate mornings. I pulled shots this weekend and I have to say this one really came alive as espresso. I was so intrigued I pulled three shots in a row for myself Saturday morning as single origin when Jan finally asked if I was going to make any coffee for her. I tried a blend with some Brasillian and Sumatran Sunday using four parts Idido to one each of the others. Excellent espresso and a nicely balanced press pot this morning.
You are as bad as the "tempter" you shill :P I ran straight out and roasted up 6 oz for espresso. I will report back in a few days. BTW, that is the first time I have smell blueberries during the roast itself. As Tom says, outrageous fruit. BTW, I just had the last of my Yemen Mokha Ismali from '05. I would take it upon myself to "help" you with stash reduction if you find any in your stash. It is by far the best SO shot I have had in memory. Deep rich chocolate, cardamom and licorice. Let me know if I can take any off your hands. At 17:09 10/29/2006, you wrote: <Snip> John Nanci AlChemist at large Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/
First I did a full city batch and it was very good, then a city + batch and wow the flavors really bloom, next I'm going to try a city. I noticed when roasting the first two roasts that right about the city roast point there was an incredible blast of blueberry smell. This stuff is extra special!!!
This is day 6 on the Misty Valley! This morning I brewed a TV batch and the blueberry is simply awesome. The citrus is gone. I am now getting blueberry followed by a very nice bittersweet chocolate aftertaste. The bummer is I think I am strarting to come down with a cold, so my smeller and taster are not going to be at 100%. I have had a bit of sneezing and I noticed in the last couple of hours the congestion in the nose has begun! The worst thing about a cold is a homeroaster can't enjoy his coffee as much. Becky guessed what I served her today, so that speaks of the uniqueness of this coffee. Tom this is a grandslam coffee! I liked the Green Strip Harar so much I bought a 10 pounder, I guess I should have waited. Les On 10/30/06, Alchemist John wrote: <Snip>
I have about 8 ounces of this left - I roasted the first half of my pounder when - yes, I got a head cold! I couldn't wait, didn't taste any blueberry, BUT despite my cold, it was delish. (Make my Moka pot Americanos VERY strong while I had the cold to compensate the lack of taste). L. On Nov 2, 2006, at 1:09 PM, Les wrote: <Snip> <Snip> now <Snip> come <Snip> <Snip> about <Snip> guessed <Snip> <Snip>
I've been working through my first roast of Misty Valley. I roasted on = my FR+8 to City+ (although I may have gone slightly beyond that). I've brewed it= in a Presto Scandi drip. I agree with all the raves here ... great stuff! I'm wondering about a flavor I'm getting out of it, which I haven't seen described here. I first brewed after 2 days rest ... a great fruity cup.= Then today, after 5 days rest, I brewed my second cup. At first I got some = great blueberry combined with a bitter flavor. After a little while, the cup = was predominantly this bitter flavor, with small amounts of unidentifiable = other flavors. The thing about this bitter flavor is it was GREAT!!! We're = not talking *$s :) ! It was just an incredibly delicious flavor, which I did= not recognize at all! And it lingered in my mouth for a LONGGGGG time! Has = anybody else encountered this? Can anybody name the flavor? Is this what's = meant by "bittersweet" ... it didn't seem sweet at all to me ... and as much as I = love sweet, this cup was great without it. All this brings me to another question ... I have a very strong desire to= place an order for more of these beans. I'm curious ... if you were ordering a= large quantity of Misty Valley, how long do you think you'd have to finish it = before the beans lost their magic? Dave ========================== ========================== ===== Dave Morgenlender e-mail: dmorgen ========================== ========================== =====
Dave, Stored properly, you should have at least a year to enjoy the beans. Eddie On 11/3/06, David Morgenlender wrote: <Snip>
Eddie, Would that be a year from the September arrival at SM? Dave On Fri, 3 Nov 2006 22:49:28 -0600, you wrote: <Snip> on my <Snip> it <Snip> seen <Snip> cup <Snip> not <Snip> did <Snip> Has <Snip> meant <Snip> I <Snip> to <Snip> ordering a <Snip> it <Snip> ========================== ========================== ===== <Snip> ========================== ========================== ===== <Snip> ========================== ========================== ===== Dave Morgenlender e-mail: dmorgen ========================== ========================== =====
Dave, Give or take ... miKe has written before about storing beans even longer. I assume that since Sweet Maria's stores them under "optimum" conditions and not for very long, you should have about a year after receiving them if stored properly. There are some green bean storage articles on the Sweet Maria's website. Eddie On 11/3/06, David Morgenlender wrote: <Snip>
Dave, what it comes down to is creating a 20 pound foodsaver vac'd bag of Idido Misty Valley. Now that's some suction! Wander how long that bag would be! ---Dave, Give or take ... miKe has written before about storing beans even longer. I assume that since Sweet Maria's stores them under "optimum" conditions and not for very long, you should have about a year after receiving them if stored properly. There are some green bean storage articles on the Sweet Maria's website.
A SNIP: from David Morgenlender: <Snip> the beans lost their magic? David greens, if kept in a cool dark invirment should be good for up to 1 yr. RK
My first roast with the Idido was a bit too aggressive on the heat and I ended up with too much fruit, no bitter, and thin. The second roast ended with nice weighty beans that I felt sure would be a better expression in the cup. Indeed I was not disappointed. The bright blueberry muted and I got a wonderfully balanced cup running the gamut from fruit to semi-sweet chocolate through Angostura and ending with a most pleasant, clean after-taste. I felt compelled to load the grinder with more volume than the usual press pot this morning and was rewarded with an even richer experience. More sometimes IS better. There is really now way to tell how long the beans will retain the flavors that you are fond of. You may be fortunate and get a full year or more. You should most certainly take care to assure the beans are not exposed to extreme environments and stow as you do other dried food stuffs to prolong the effort. I attempt a first in / first out approach to the bean stores and complete the cycle every 3-4 months. In any event, the chances of having any equally rewarding experience with a newer offering in the next 6 months is very good.
Jeremy, I've been trying to sell my wife on the idea of a vac bagger for general = use (since she doesn't drink coffee). So far, no luck. Her main argument is= that we'd have to leave it out, or it won't get used, and we don't have room = for leaving it out. She's right. But we didn't have room for the FR+8 = (w/variac), Rocky or Miss Silvia either :) ! And what better use could be made of = the dining room table :) ? So, one of these days ... Dave On Sat, 4 Nov 2006 01:21:59 -0500, you wrote: <Snip> of <Snip> would <Snip> longer. I <Snip> and <Snip> Sweet <Snip> ========================== ========================== ===== Dave Morgenlender e-mail: dmorgen ========================== ========================== =====
I believe miKe said he tried that before ... I believe he used the word "rediculous". Eddie On 11/4/06, Jeremy DeFranco wrote: <Snip>
Tom, Maybe the bitter flavor I was tasting could be described as Angostura. = It's been so long since I've tasted Angostura I don't remember its taste. Dave On Sat, 4 Nov 2006 10:14:33 -0500, you wrote: <Snip> ended <Snip> the <Snip> a <Snip> the <Snip> flavors <Snip> You <Snip> prolong <Snip> and <Snip> any <Snip> is <Snip> my <Snip> it in <Snip> cup. <Snip> great <Snip> was <Snip> other <Snip> not <Snip> did <Snip> meant <Snip> to <Snip> a <Snip> ========================== ====== <Snip> ========================== ====== <Snip> unsvbscribes) go to =http://sweetmarias.com/maillistinfo.html#personalsettings========================== ========================== ===== Dave Morgenlender e-mail: dmorgen ========================== ========================== =====
I went through the same, but finally went to Tuesday Morning, bought it, moved stuff off the counter and put it in place. She uses it every day now and looks for anything else she can store with it. Eddie On 11/4/06, David Morgenlender wrote: <Snip>
On 11/4/06, Eddie Dove wrote: <Snip> Eddie, Which Foodsaver Vac model did you buy at Tuesday Morning? When I was there yesterday I saw a 730 for $40, a step up from that for about $60, and a super-duper model for about $100. Brian
Brian, I got it a few months ago ... Model V825. I think it was ~$50.00. Eddie On 11/4/06, Brian Kamnetz wrote: <Snip>
Hmmm... Speed reading and skipping words sure changes this post: "I've been trying to sell my wife... (since she doesn't drink coffee). So far, no luck. ...we don't have room... So, one of these days" Chad On Sat, 4 Nov 2006 8:33am, David Morgenlender wrote: <Snip>
ROFL - very funny. How about: "I've been trying to sell my wife for general use. So far, no luck. Her main argument is that it won't get used. She's right - but what better use could be made of the dining table?" Chad wrote: <Snip>
On 11/7/06, Sheila Quinn wrote: <Snip> Reminds me of a Henny Youngman style one-liner.... "Hey, look at this little poodle I got for my wife!" "Ooohhhh... good trade!" (OK - a 2-liner...) Safe Journeys and Sweet Music Justin Marquez (CYPRESS, TX)
Les, What is the placement of the heat probe in your RK Drum? Eddie On 10/29/06, Les wrote: <Snip> -- My Home Coffee Roasting Blog and Profiles for the Gene Cafehttp://southcoastcoffeeroaster.blogspot.com/
Eddie, I have my probe about half way down the bottom half of the drum. It is about where the beans ride when the drum is turning. If you put the probe under the drum, I don't think you get a good reading. If the probe is on top the same problem. My probe is about an inch away from the drum 3/4 of the way down from the top on the left side in the middle, half-way from the outer edge and the shaft it turns on. I hope that makes sense. Les On 1/3/07, Eddie Dove wrote: <Snip>
Les, Yup ... got it ... probe is pointed at the solid end of the drum with a one inch clearance; halfway down from the shaft to the outer edge of the solid end of the drum. Correct? Eddie On 1/3/07, Les wrote: <Snip> -- My Home Coffee Roasting Blog and Profiles for the Gene Cafehttp://southcoastcoffeeroaster.blogspot.com/
You have it! Les Did you get an RK? I thought you had a Genie. On 1/3/07, Eddie Dove wrote: <Snip>
Les, Yes, I got an RK Drum for Christmas. Eddie -- My Home Coffee Roasting Blog and Profiles for the Gene Cafehttp://southcoastcoffeeroaster.blogspot.com/On 1/3/07, Les wrote: <Snip>