HomeRoast Digest


Topic: Ethiopia Organic Idido Misty Valley DP (38 msgs / 749 lines)
1) From: Les
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

2) From: Eddie Dove
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:
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3) From: Jeremy DeFranco
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.

4) From: Bob
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

5) From: DJ Garcia
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.

6) From: Les
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:
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7) From: Vince Doss
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

8) From: Eddie Dove
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:
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9) From: Eddie Dove
Jeremy,
Mine was almost exclusively lemon.  It was exquisite!
Eddie
On 10/29/06, Jeremy DeFranco  wrote:
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10) From: Jeremy DeFranco
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

11) From: Jeremy DeFranco
-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

12) From: Les
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:
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13) From: Tom Ulmer
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.

14) From: Alchemist John
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/

15) From: Edward Bourgeois
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!!!

16) From: Les
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:
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17) From: Lynne
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:
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now 
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come 
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about 
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guessed 
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18) From: David Morgenlender
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
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Dave Morgenlender
e-mail: dmorgen
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19) From: Eddie Dove
Dave,
Stored properly, you should have at least a year to enjoy the beans.
Eddie
On 11/3/06, David Morgenlender  wrote:
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20) From: David Morgenlender
Eddie,
Would that be a year from the September arrival at SM?
Dave
On Fri, 3 Nov 2006 22:49:28 -0600, you wrote:
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on my
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 it
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seen
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cup
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 not
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did
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Has
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meant
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 I
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 to
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ordering a
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it
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Dave Morgenlender
e-mail: dmorgen
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21) From: Eddie Dove
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>

22) From: Jeremy DeFranco
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.

23) From: RK
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

24) From: Tom Ulmer
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.

25) From: David Morgenlender
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:
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of
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would
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longer.  I
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and
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Sweet
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Dave Morgenlender
e-mail: dmorgen
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26) From: Eddie Dove
I believe miKe said he tried that before ... I believe he used the word
"rediculous".
Eddie
On 11/4/06, Jeremy DeFranco  wrote:
<Snip>

27) From: David Morgenlender
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:
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ended
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 the
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 a
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the
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flavors
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You
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prolong
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 and
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 any
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is
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my
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it in
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cup.
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great
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was
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other
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not
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did
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meant
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to
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a
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unsvbscribes) go to =http://sweetmarias.com/maillistinfo.html#personalsettings==========================
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Dave Morgenlender
e-mail: dmorgen
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28) From: Eddie Dove
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>

29) From: Brian Kamnetz
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

30) From: Eddie Dove
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>

31) From: Chad
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>

32) From: Sheila Quinn
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>

33) From: Justin Marquez
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)

34) From: Eddie Dove
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/

35) From: Les
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>

36) From: Eddie Dove
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/

37) From: Les
You have it!
Les
Did you get an RK?  I thought you had a Genie.
On 1/3/07, Eddie Dove  wrote:
<Snip>

38) From: Eddie Dove
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>


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