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Topic: Ethiopian Harar Horse Lot 30 - One Shot - Please Advise (14 msgs / 195 lines)
1) From: Eddie Dove
Due to the overwhelming generosity of a fellow list member, I have 95 grams
of the venerated Ethiopian Harar Horse Lot 30.  It was all that this person
had left and I am very thankful for the opportunity to try this coffee.
I don't want to blow this so input on roast and rest will be appreciated.
After reading Tom's notes I thinking City+, but does anyone remember just
how long it took for this one to "enter the zone"?
Thanks folks,

2) From: Brett Mason
4days I believe is your number....
On 11/30/06, Eddie Dove  wrote:

3) From: Alchemist John
City to City+, or more marker based, keep it out of 2nd.  No hint 
even.  I had blueberry the 2nd day and lasted for 2.  Very short lived for me
At 19:57 11/30/2006, you wrote:
John Nanci
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/

4) From: Eddie Dove
Thanks, Brett!
On 11/30/06, Brett Mason  wrote:

5) From: Brett Mason
Mike or Ginny, someone please sound off - I am not the Harar expert...
On 11/30/06, Eddie Dove  wrote:

6) From: Les
I agree with Alchemist and make sure you cool the roasted beans all
the way down.  I was given a sample that tasted great, but due to
inadequate cooling there wasn't even a hint of Blueberry.  The longer
it rests the more fleeting the blueberry.
On 11/30/06, Brett Mason  wrote:

7) From: miKe mcKoffee
I wonder if brewing methods effect the blueberry coming out. I recall having
very distinct blueberry out a good week plus brewing espresso/Americano,
mason jar vac stored from roast cooling.
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.

8) From: Justin Schwarz
I have been having a lot of trouble with this coffee lately.  Every  
time I have roasted it lately I have either given it too much initial  
heat and/or pulled too early.  the lot 30 seems to like a slower ramp  
to 1st than other ethiopians.  Don't be afraid to hit FC+ with this  
one, I took this weeks batch to vienna.  I have preferred the darker  
roasts with this coffee.

9) From: Derek Bradford
I'm with you, Mike.  I had strong blueberry from about day 2 through 5
or 6, brewing as espresso and the occasional Swiss Gold one cup.  I
roasted in a SC/TO to city or city+; whichever the bag suggested.  We
drank 5lbs in about 6 weeks and had abundant blueberry the whole time.
 I did not get any blueberry with my Gene Cafe, but that was back when
I was letting the GC do the cooling, which is 8 minutes too long,
lending credibility to the quick cooling argument someone else
I've got just shy of a pound left, and I'm saving it for a Christmas treat.
On 12/1/06, miKe mcKoffee  wrote:
-- http://www.novernae.comHome of the Wandering Sloth

10) From: Aaron
I did mine to FC / FC+ and you smell the blueberry at day 1 but after 3 
days it was really intense.   It seems to have died down a bit as the 
green bean ages a bit but there is still a lot in there.
If you want the most blueberry go with day 3 to 5 for resting, after 
that it starts to subdue a bit.

11) From: Eddie Dove
Thanks everyone!
On 12/1/06, Aaron  wrote:

12) From: Jim De Hoog
I remember a cup of the Ethiopian Harar Horse Lot 30 from earli=
er this year which was made of beans with a 5 day rest and a 9 day rest 50/=
50.  As the cup cooled it hit a point where I thought I was drinking bluebe=
rry juice.  I think I had roasted it to City+.  That was one incredible cup=
 of coffee. 
Jim "Ice Bucket Roaster" De Hoog

13) From: Justin Marquez
On 11/30/06, Les  wrote:
What is the recommended cooling time?
I  cool my HG/DB (and popper) roasts by pouring the hot beans back and
forth between the wire strainer and a loaf pan. It normally takes
about 3 minutes to cool 1/2# down to about 120 deg.  I cool my drum
roasts by sitting a sink strainer into a hole cut in a cardboard box
and using a leaf blower to blast air up through the beans. This cools
a pound or so down to ambient temp in a couple of minutes. (And
threatens to automatically remove the beans for me if I am not
Safe Journeys and Sweet Music
Justin Marquez (CYPRESS, TX)

14) From: Greg Scace
Roast to the very first snaps of second crack and immediately dump 
the load into the cooler.  Brew your shot at 201 degrees.  I use a LM 
ridgeless double basket filled much so that the dispersion screen 
screw touches the coffee when dry.  Shot volume oughtta be around 1.5 
ounces excluding crema.
At 10:57 PM 11/30/2006, you wrote:

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