HomeRoast Digest


Topic: In the Cup: Ethiopia Organic Idido Misty Valley DP (14 msgs / 267 lines)
1) From: Eddie Dove
You gasp and your heart rate quickens as a flood of aroma and flavor
references rush to the forefront of your mind and your olfactory senses are
pushed to their limit of excitement.  The floral bouquet presents profusely;
perhaps a hint of a Leonard Messel Japanese Magnolia, Confederate Jasmine,
clove way in the back, all swirling around the epicenter of bold cherry
candy.  As the cup cools there is pure, sweet peach with tropical fruit
juice, the cherry is transformed to strawberry and their is an almost
imperceptible layer of dark chocolate.
Details:
----------
Roasted in a Gene Cafe
Rested 7.5 days
~75 grams of coffee
Ground in a Mazzer Mini (immediately before brewing)
Brita pitcher filtered water
Brewed in a Technivorm (1.25 L) with Swissgold filter

2) From: Kevin
Eddie Wordsworth Dove...What a majestic review!

3) From: Scott Marquardt
"I was going to say that I saw a duckie and a horsie, but I've changed my mind."
;-)
On 2/16/07, Eddie Dove  wrote:
<Snip>

4) From: Les
Eddie,
Have you been dipping into my Misty Valley!  I went out to grind a basket
full for the TV to take to work and it is almost gone!  I made Cappos this
morning for Becky and myself.  OH WOW.  Talk about a cornucopia of flavor
and it was so smooth and silky with the same cherry to strawberry followed
by a nice long linger of dark chocolate.  Becky liked hers so much she went
out in the kitchen and spooned out every last drop.  I sure am glad I have
12 pounds of this stuff left.
Les
On 2/16/07, Eddie Dove  wrote:
<Snip>

5) From: Steven Sobel
Eddie,
Two questions if I may.
Why did you rest the bean 7 1/2 days rather than a 3-4 day minimum?  Did you
find the bean to change that much during the extra 3-4 days of rest?
I assume you roasted to City plus, about 17 minutes in the Gene Cafe?
Steve
On 2/16/07, Eddie Dove  wrote:
<Snip>

6) From: Tom & Maria - Sweet Maria's Coffee
Wow, Ken Davids watch out! By the way, I did some tests with the 
Idido because we had reports of uneven roasts. There's a tad of 
unevenness, but the only way to truly could reproduce the results was 
to overload the iRoast2 with coffee. Derek did a batch with the full 
volume and got this unevenness. In the cup, we got this fruited 
bitterness: like apricot pit or peach pit. Then I tested a batch in 
the Nesco (I.e. Zach and Dani's) with a more moderate batch amount, 
and the result on a default 15 minute roast was very even , and in 
the cup, just peach, no pit. So for those with roast trouble, do try 
a smaller batch to ensure proper agitation and even warm-up of the 
coffee charge.
Tom
You gasp and your heart rate quickens as a flood of aroma and flavor 
references rush to the forefront of your mind and your olfactory 
senses are pushed to their limit of excitement.  The floral bouquet 
presents profusely; perhaps a hint of a Leonard Messel Japanese 
Magnolia, Confederate Jasmine, clove way in the back, all swirling 
around the epicenter of bold cherry candy.  As the cup cools there is 
pure, sweet peach with tropical fruit juice, the cherry is 
transformed to strawberry and their is an almost imperceptible layer 
of dark chocolate. 
Details:
----------
Roasted in a Gene Cafe
Rested 7.5 days
~75 grams of coffee
Ground in a Mazzer Mini (immediately before brewing)
Brita pitcher filtered water
Brewed in a Technivorm (1.25 L) with Swissgold filter
--
                   "Great coffee comes from tiny roasters"
            Sweet Maria's Home Coffee Roasting  -  Tom & Maria
                      http://www.sweetmarias.com                Thompson Owen george_at_sweetmarias.com
     Sweet Maria's Coffee - 1115 21st Street, Oakland, CA 94607 - USA
             phone/fax: 888 876 5917 - tom_at_sweetmarias.com

7) From: Eddie Dove
Steve,
Why did you rest the bean 7 1/2 days rather than a 3-4 day minimum?
This is how long the batch lasted.  I had been cupping it daily beginning
with day 1 (missed yesterday) against 3 other batches of the Idido Misty
Valley that were roasted with different profiles.  When I brewed it today,
it happened to be 7.5 days rest.
Did you find the bean to change that much during the extra 3-4 days of rest?
This was the first day that I brewed this batch in the Technivorm (other
cuppings were Swissgold pour over).  I found this day to have the most
explosive flavors, but that may have something to do with the brew method
too.  I will say that this batch may me take notice on day 1.
I assume you roasted to City plus, about 17 minutes in the Gene Cafe?
That was the goal, but because I was a bit inattentive (probably reading
this list) I screwed up the profile I had intended and got this one.  I
think it is a wee bit beyond City+ and maybe bordering or into Full City,
but I terminated the roast at 16 minutes.  The roast was progressing rapidly
because I had forgotten to throttle back the temperature as I had originally
intended.  Fortunate mistake.
Eddie
-- 
Errare humanun est - sed perseverare diabolicum
My Home Coffee Roasting Blog and Profiles for the Gene Cafehttp://themeyers.org/HomeRoast/On 2/16/07, Steven Sobel  wrote:">http://southcoastcoffeeroaster.blogspot.com/Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/On 2/16/07, Steven Sobel  wrote:
<Snip>

8) From: Les
Eddie,
The batch of Misty I have been enjoying was Cinnamon roasted.  It turned out
very even.  The peach and apricot were very pronounced on the 1st day
through the 3rd day.  Day 4 and 5 blueberry with strawberry hints.  Today,
day 6 has been a pronounced aftertaste of dark chocolate in both the
espresso machine and the TV.  I have some very nice Bugisu roasted to a full
city plus for the espresso machine and some Brazil (not from Tom) that is
very smooth and malty.  I also roasted the last of my Holiday blend, so I
have lots of good coffee to choose from!  Some might call me a trader, but I
am enjoying this Brazil Dry Processed coffee from Sul de Minas.  Question:
can Tom bring us all the good coffee,  Answer: No.  One of my tamper
customers works with a sole importer to a single roaster of this very fine
Brazilian coffee.  He sent me five pounds as a gift.  So just in case anyone
gets jealous, the Yellow Bourbon, Natural Bourbon, and Formosa that Tom
offers are better coffees.  Personally, I get a little frustrated when
people send me coffee.  I enjoy buying my own, and roasting my own.  I don't
know how Tom can test so many coffees and not get overloaded.  I am just
grateful that he culls so many average coffees so that I know that when I
order from Sweet Marias I am getting exceptional coffee.  Now, please Tom
start cupping some Uganda coffees and find us a gem.  I am down to two
pounds.
Les
On 2/16/07, Eddie Dove  wrote:
<Snip>

9) From: Brian Kamnetz
Eddie,
I have Misty Valley roasted now, and it has lasted longer than my roasted
beans usally do. Just coincidence. But all of a sudden around day 9 there as
a noticable improvement. Really amazing, not what i would have expected.
Richer, may be one way to describe the flavor chance.
Brian
On 2/16/07, Steven Sobel  wrote:
<Snip>

10) From: Eddie Dove
Les,
After brewing in the Technivorm, I had just enough left for one double
espresso.  I got everything prepared, took great care in grinding, dosing,
tamping ... everything was perfect.  Just before placing it into the
grouphead ... I dropped it down the garbage disposal!
Eddie
On 2/16/07, Les  wrote:
<Snip>

11) From: Les
Eddie,
Did you cry or cuss?
Les
On 2/16/07, Eddie Dove  wrote:
<Snip>

12) From: Eddie Dove
Mixed emotions ... cry ... remodel the kitchen ... cry ... remodel the
kitchen ...
Grabbed what was left of the Maya Ixil ... just enough for one double ...
On 2/16/07, Les  wrote:
<Snip>
-- 
Errare humanun est - sed perseverare diabolicum
My Home Coffee Roasting Blog and Profiles for the Gene Cafehttp://themeyers.org/HomeRoast/">http://southcoastcoffeeroaster.blogspot.com/Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/

13) From: Edward Bourgeois
Misty sure does all sorts of things to us. Eddie, I feel for your recent
unfortunate moment. Misty is so complex, ever changing always pleasing.
Spent all the holidays with Misty and many weekends.Damn   Is it the soil?
water? minerals? Are any other eatables grown in that area might benefit
from the special conditions? Still have some Misty 1 too.
Ed

14) From: True, Dennis W. FC1 (CVN69)
This is a multi-part message in MIME format.
Yea what he said......
 
Dennis 
AKA 
FC1(SW) Dennis W. True 
Safety Dept 
USS Dwight D. Eisenhower (CVN 69) 
FPO AE 09532-2830 
HG/DB and Z&D roasting in the Indian Ocean 
 "On station and on point 98 and counting down..." 
	You gasp and your heart rate quickens as a flood of aroma and
flavor references rush to the forefront of your mind and your olfactory
senses are pushed to their limit of excitement.  The floral bouquet
presents profusely; perhaps a hint of a Leonard Messel Japanese
Magnolia, Confederate Jasmine, clove way in the back, all swirling
around the epicenter of bold cherry candy.  As the cup cools there is
pure, sweet peach with tropical fruit juice, the cherry is transformed
to strawberry and their is an almost imperceptible layer of dark
chocolate.  
	
	
	Details:
	----------
	Roasted in a Gene Cafe
	Rested 7.5 days
	~75 grams of coffee
	Ground in a Mazzer Mini (immediately before brewing)
	Brita pitcher filtered water
	Brewed in a Technivorm (1.25 L) with Swissgold filter
	
	
	


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