HomeRoast Digest


Topic: Idido Town - Misty Valley (10 msgs / 161 lines)
1) From: Ronnie Kramer
I'll be roasting my first batch of the Misty Valley this evening, going for C+.  I noticed it is screen dry-process.  Everything elso I've roasted so far has been wet-process.  Is there anything I need to know about roasting DP?
   
  Another question, how long of a rest is best to most of you for this bean?
   
  -Ronnie

2) From: Eddie Dove
Ronnie,
Expect voluminous chaff and any challenges that may present with your method
of roasting.
Personally, I like the Idido Misty Valley, and others of the ilk, right out
of the roaster.  In roasting with a Gene Cafe and storing in vacuum sealed
mason jars, I find that they enter "The Zone" at about day three and are at
their peak around days 5 - 7.
I hope this helps.
Eddie
-- 
Errare humanun est - sed perseverare diabolicum
My Home Coffee Roasting Blog and Profiles for the Gene Cafehttp://themeyers.org/HomeRoast/On 2/9/07, Ronnie Kramer  wrote:">http://southcoastcoffeeroaster.blogspot.com/Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/On 2/9/07, Ronnie Kramer  wrote:
<Snip>

3) From: Ronnie Kramer
Thanks Eddie,
   
  I'm using the IR2, so maybe I should use a smaller batch than normal to account for the chaff.
Eddie Dove  wrote:
  Ronnie,
Expect voluminous chaff and any challenges that may present with your method of roasting.
Personally, I like the Idido Misty Valley, and others of the ilk, right out of the roaster.  In roasting with a Gene Cafe and storing in vacuum sealed mason jars, I find that they enter "The Zone" at about day three and are at their peak around days 5 - 7. 
I hope this helps.
Eddie
-- 
Errare humanun est - sed perseverare diabolicum
My Home Coffee Roasting Blog and Profiles for the Gene Cafehttp://southcoastcoffeeroaster.blogspot.com/
Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/
  On 2/9/07, Ronnie Kramer  wrote:    I'll be roasting my first batch of the Misty Valley this evening, going for C+.  I noticed it is screen dry-process.  Everything elso I've roasted so far has been wet-process.  Is there anything I need to know about roasting DP? 
   
  Another question, how long of a rest is best to most of you for this bean?
   
  -Ronnie
Ronnie Kramer
Austin, TX

4) From: Eddie Dove
Ronnie,
Also, read through the archives about how people addressed the challenges of
roasting the Idido Misty Valley in their IR2s.
Eddie
-- 
Errare humanun est - sed perseverare diabolicum
My Home Coffee Roasting Blog and Profiles for the Gene Cafehttp://themeyers.org/HomeRoast/On 2/9/07, Ronnie Kramer  wrote:">http://southcoastcoffeeroaster.blogspot.com/Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/On 2/9/07, Ronnie Kramer  wrote:
<Snip>

5) From: James
Just roasted the new misty valley to C+ and it was a relatively even roast =
(dry process tends to be somewhat uneven) with an average amount of chaff. =
After 24 hours rest, it is bright with just a hint of berry. Nice, but quit=
e different from a previous Yirg that was delightfully citrusy. Think meyer=
 lemon. 
  
Will be interesting to see how the new misy valley ages.
=
 
James in Southern CA.
----- Original Message ----
From: Ronnie K=
ramer 
To: homeroast
Sent: F=
riday, February 9, 2007 11:54:14 AM
Subject: +Idido Town - Misty Valley=
I'll be roasting my first batch of the Misty Valley this evening, goi=
ng for C+.  I noticed it is screen dry-process.  Everything elso I've roast=
ed so far has been wet-process.  Is there anything I need to know about roa=
sting DP?
   
  Another question, how long of a rest is best to most of=
 you for this bean?
   
  -Ronnie=
F=
ood fight? Enjoy some healthy debate 
in the Yahoo! Answers Food & Drink =
Q&A.http://answers.yahoo.com/dir/?link=list&sid=396545367

6) From: Alchemist John
I like to ramp my dp's a bit faster than wp.  Usually a little drier, 
or if not that, I like the faster push through the drying 
phase.  Aside from that, I like the blueberry over the citrus, so 
usually go for a relatively longer profile.  All that means in my 
world is 1st crack 9 minutes, eor around 13-14, just shy of 2nd if I 
can pull it off.
Mine have had intense blueberry at 48 hours, but at no stage have I 
not liked it.
At 11:54 2/9/2007, you wrote:
<Snip>
John Nanci
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/

7) From: Eddie Dove
I just finished roasting  2 lbs myself and it did not have as much chaff as
other DPs.  The roast was very even ... will have to wait to see how it
tastes.  I roasted four half pound batches differently to see how the
different profiles will cup for the same bean.
Eddie
On 2/9/07, James  wrote:
<Snip>

8) From: Les
I just finished roasting a cinnamon roast of Misty Valley.  I can't believe
how even the roast was for a DP.  I hadn't done a cinnamon roast in awhile
so I warmed up with a test roast of some non SM Brazil that I had and ended
up with some tipping.  So I was very pleased with the even roast.  I was
even more amazed with the post-roast single bean crunch cupping.  Wow an
explosion of citrus followed by blue blueberry!   This is going to be an
intense cup of coffee.   I may have to brew some up tomorrow.
Les
On 2/9/07, Eddie Dove  wrote:
<Snip>

9) From: Edward Bourgeois
I've been roasting for just over a year and have only roasted about 30
different beans but the Misty seems to stand alone in it's flexibility. From
Cinnamon to fc+ and especially that I have enjoyed it with as little as a
couple hours rest (really unique flavors) and still is enjoyable at 14 days.
John has the profile pinned. Don't take to long in getting to first crack.

10) From: Silvia Marsh
I did my first roast of Misty Valley this morning; I can't tell you about
the rest because I had no willpower, it went to work with me (and was
lovely, even in the pitiful coffeemaker we have in the back room. I can't
wait to try some here in my french press. ;)).
I can tell you that I had the same experience; amazingly even, beautiful
roast. And I don't know if anybody else has mentioned this, but it had
absolutely _textbook_ cracks, at least in my Freshroast +8. Very very
noticeable first crack, noticeable pause, and easier than any other bean
I've roasted to tell just when second crack started.  A good learning bean.
;)
On 2/9/07, Les  wrote:
<Snip>


HomeRoast Digest