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Topic: ethiopia yirgacheffe -moledina 3993 (11 msgs / 196 lines)
1) From: stereoplegic
is this what's listed on the site as late harvest yirgacheffe? if so, 
don't miss out on this one! tom is absolutely right on this one: floral 
and sweet tangerine notes jump right out at you! this is probably the 
best wet-processed ethiopian i've had to date.

2) From: Gregg Talton
shhhh!  Don't tell anyone... I want to buy it all.  It's incredible.  I'm
drinking a cup from the Chemex right now.  Today is tangerine at two days
rest... even more floral at five days.
Gregg T
On 1/1/07, stereoplegic  wrote:
<Snip>
-- 
They say such nice things about people at their funerals that it makes me
sad to realize that I'm going to miss mine by just a few days. - Garrison
Keillor

3) From: Eddie Dove
I found this to get better with rest ... 10 days after roasting and it is
still excellent; good body, silky, and fruit that I just can't put my finger
on ... need another few cups I'm sure.
Did anyone capture Tom's notes on this one?  I can't find them anywhere on
the website.  Feel free to email me directly.
Eddie
On 1/2/07, Gregg Talton  wrote:
<Snip>
-- 
My Home Coffee Roasting Blog and Profiles for the Gene Cafehttp://southcoastcoffeeroaster.blogspot.com/

4) From: )))stereo?!?plegic(((
shucks, i'm drinking the last of what i have roasted right now at day 5 
(as if that's a bad thing). i agree, though, this one keeps getting 
better and better. my girlfriend was really impressed w/ this one last 
night. i guess i'll have to roast the rest after a couple batches of 
other varietals and so i can give it a proper nap and still not have to 
go w/o homeroast.
southcoastcoffeeroaster wrote:
<Snip>

5) From: dave
At 6 days out I'm getting BlueBerries. Fantastic bean, roasted  
another 1/2 pound yesterday.
On Jan 2, 2007, at 7:34 AM, )))stereo?!?plegic((( wrote:
<Snip>

6) From: Laura Micucci
Hmm, I just looked at the selections and it's not there anymore.  I roasted this coffee light.  Just out of first crack and it was sour!  I couldn't drink it.  But I kept trying it and after 5 or 7 days rest it is fantastic with just a little citrus to it.  yum!  It was also my first cup of 2007.
Gregg Talton  wrote:     shhhh!  Don't tell anyone... I want to buy it all.  It's incredible.  I'm drinking a cup from the Chemex right now.  Today is tangerine at two days rest... even more floral at five days. 
   
  Gregg T
  
  On 1/1/07, stereoplegic  wrote:   is this what's listed on the site as late harvest yirgacheffe? if so,
don't miss out on this one! tom is absolutely right on this one: floral 
and sweet tangerine notes jump right out at you! this is probably the
best wet-processed ethiopian i've had to date.-- 
They say such nice things about people at their funerals that it makes me sad to realize that I'm going to miss mine by just a few days. - Garrison Keillor 
Laura
  Making the world a better place one bean at a time.
  www.freshroastedforyou.com

7) From: Vicki Smith
I'm drinking the same bean, roasted a bit longer, to a good solid FC, 
with about 16 hours rest. It's a smooth lovely cup with just the right 
amount of citrus for us.
This is the bean I wrote about a few weeks ago, when I wondered what 
would happen if I pulled it before the citrus smell that develops as you 
roast disappears. It sure was puckery. Now I pull the roast for this 
bean shortly after the citrus smell stops (which seems to be at the end 
of 1st). I pull it about ~90 seconds - 2 min. after 1st crack completely 
ends.
v
Laura Micucci wrote:
<Snip>

8) From: miKe mcKoffee
This is a multi-part message in MIME format.
Sour may be a result of the roast but just as likely the brew temp. Good
high brew temp is critical for lighter roasts or sour often the results,
especially a bright bean like WP Yirg'.
Kona Konnaisseur miKe mcKoffee 
URL to Rosto mods, FrankenFormer, some recipes etc: http://mdmint.home.comcast.net/coffee/Rosto_mod.htm
Ultimately 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.  
From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Laura Micucci
Sent: Wednesday, January 03, 2007 4:06 AM
To: homeroast
Subject: Re: +ethiopia yirgacheffe -moledina 3993
Hmm, I just looked at the selections and it's not there anymore.  I roasted
this coffee light.  Just out of first crack and it was sour!  I couldn't
drink it.  But I kept trying it and after 5 or 7 days rest it is fantastic
with just a little citrus to it.  yum!  It was also my first cup of 2007.

9) From: Laura Micucci
Vicki,
  Thanks for the info.  Sounds perfect.  I would try this...if I had any left :o(.  What roasting method are you using?  I am using a drum in a BBQ.
Vicki Smith  wrote:
  I'm drinking the same bean, roasted a bit longer, to a good solid FC, 
with about 16 hours rest. It's a smooth lovely cup with just the right 
amount of citrus for us.
This is the bean I wrote about a few weeks ago, when I wondered what 
would happen if I pulled it before the citrus smell that develops as you 
roast disappears. It sure was puckery. Now I pull the roast for this 
bean shortly after the citrus smell stops (which seems to be at the end 
of 1st). I pull it about ~90 seconds - 2 min. after 1st crack completely 
ends.
v
Laura Micucci wrote:
<Snip>Laura
  Making the world a better place one bean at a time.
  www.freshroastedforyou.com

10) From: Laura Micucci
Thanks miKe,  I will keep this in mind.  I am pretty sure I am getting good brew temp though.  I do fp.  I will check next time to be sure.  Learning more and more every day...
miKe mcKoffee  wrote:         Sour may be a result of the roast but just as likely the brew temp. Good high brew temp is critical for lighter roasts or sour often the results, especially a bright bean like WP Yirg'.
  Kona Konnaisseur miKe mcKoffee 
URL to Rosto mods, FrankenFormer, some recipes etc: http://mdmint.home.comcast.net/coffee/Rosto_mod.htm
Ultimately 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.
---------------------------------
  From: homeroast-admin [mailto:homeroast-admin] On Behalf Of Laura Micucci
Sent: Wednesday, January 03, 2007 4:06 AM
To: homeroast
Subject: Re: +ethiopia yirgacheffe -moledina 3993
Hmm, I just looked at the selections and it's not there anymore.  I roasted this coffee light.  Just out of first crack and it was sour!  I couldn't drink it.  But I kept trying it and after 5 or 7 days rest it is fantastic with just a little citrus to it.  yum!  It was also my first cup of 2007.
   
Laura
  Making the world a better place one bean at a time.
  www.freshroastedforyou.com

11) From: Vicki Smith
It was in my bread machine/heat gun roaster. I've also roasted it in my IR2
vicki (4 pounds left)
Laura Micucci wrote:
<Snip>
  What roasting method are you using?  I am using a drum in a BBQ.
<Snip>


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