HomeRoast Digest


Topic: Aqua Tibia (19 msgs / 311 lines)
1) From: Kevin
For those who've roasted the Agua Tibia, how much rest is ideal for this
bean at a City + roast level?
-- 
My home coffee roasting blog:http://homecoffeeroastblog.blogspot.com/Kevin

2) From: Eddie Dove
Kevin,
Depending on how much you have, I usually wait until day 3 if I can.  If I
remember correctly, I usually like it best around day 5.
Eddie
-- 
Docendo Discimus
My Home Coffee Roasting Blog and Profiles for the Gene Cafehttp://themeyers.org/HomeRoast/On 3/26/07, Kevin  wrote:">http://southcoastcoffeeroaster.blogspot.com/Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/On 3/26/07, Kevin  wrote:
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3) From: Kevin
Eddie,
Thanks, I roasted on Friday night so it should be good to go tomorrow.
Thanks again.
On 3/26/07, Eddie Dove  wrote:
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-- 
My home coffee roasting blog:http://homecoffeeroastblog.blogspot.com/Kevin

4) From: French Lewis
I waited until day 4 and it was good, it may have
gotten a little better on days 5 and 6, but would
recommend waiting at least 3 days.
french
--- Eddie Dove 
wrote:
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5) From: Kevin
Five days rest for the Agua Tibia roasted in the GC to City + and there
dominate note is green apple all the way.  Days 1-3 the green apple was so
overwhelming that I thought the coffee was sour.  It was barely drinkable.
At day five it mellowed a tad and is very enjoyable.
Will roasting this to FC bring out more of the chocolate notes in Tom's
cupping review?
Kevin

6) From: Eddie Dove
Kevin,
Yes, it will bring out more of the chocolate notes and still have a
bit of a nip.  People like it so much that the 20 pound bag I bought
is completely gone.
If you used one, what kind of profile did you use?
Eddie
-- 
Docendo Discimus
My Home Coffee Roasting Blog and Profiles for the Gene Cafehttp://themeyers.org/HomeRoast/On 3/29/07, Kevin  wrote:">http://southcoastcoffeeroaster.blogspot.com/Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/On 3/29/07, Kevin  wrote:
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7) From: Kevin
Eddie, et. all,
I roasted 1/2# in the GC.  Profile:
300F 5min
435F 5min
460F 2min
482F 2min
462F End of first crack. (City to City+)
458F door step of 2nd or a few pops of 2nd (when targeting FC to FC+)
   Note:  I have no problems hearing the cracks in the GC
If I remember correctly, 1st started at 13:17 (definitely prior to 13:30)
and I ended the roast at no later than 16:30 (targeting a City to City + and
accounting for a some coasting (I always get a slight amount of coasting)
prior to cooling in a dog bowl/shop vac set up).
The green apple was insane, almost unbearable, for the first 4 days after
roast.  It began to mellow yesterday and today the coffee was incredibly
good.  It was like one of those green apple Jolly Ranchers, just not as
sweet.  I think this profile worked well b/c the ambient temperatures in
Orange County, NY were in the 70's that day, cooling to 60's at night when I
roasted.  I roast under an open window in my basement with a fan blowing the
exhaust out the window.  The upstate NY winters make it harder for the GC to
hit temperatures (most times the machine is just ramping for the duration of
the roast).  Since ambient temps were warmer the GC hit each temperature
prior to the end of each stage, a distinct step wise curve as opposed to a
steady increase of heat.  I think this made a huge difference and I'm
looking forward to enjoying more intense coffee from spring through fall.
I plan on roasting another 1# this Friday night using the same curve execpt
I'm going to drop the temp to 456F at 16:30 and take the roast to
18:15-18:30 with the intention of bringing out more chocolate.  The
following week I'm going to roast 1/2 pound to City + and 1/2 to FC and
blend them to see if I can combine the green apple with the chocolate
notes.  Green apple chocolate?  Sounds nasty, but worth a try?
Kevin

8) From: Les
Kevin,
This was one of my favorite coffees from last year.  It is time to
step it up a notch!  Try a Millage.  Roast a half a pound light like your
first roast.  Wait three days, don't touch it!!  Then roast a second half
pound to Full City.  Mix the two half pounders and stir them well.  Let them
rest another 3 days before consumption.  You will experience the most
awesome chocolate infused apple hinted coffee out there.  This was one of my
all time favorite blends.
Les
On 3/29/07, Kevin  wrote:
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9) From: Casey Jones
Les,
This sounds intriguing. I have to ask...how are you brewing this?
I've only got a two-pounder and I'd like to use it wisely.
-Casey
On 3/29/07, Les  wrote:
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10) From: Eddie Dove
Les,
That really hurts ... I just roasted the last of mine last weekend!  Sigh.
Eddie
-- 
Docendo Discimus
My Home Coffee Roasting Blog and Profiles for the Gene Cafehttp://themeyers.org/HomeRoast/On 3/29/07, Les  wrote:">http://southcoastcoffeeroaster.blogspot.com/Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/On 3/29/07, Les  wrote:
<Snip>

11) From: Les
Casey,
I made Cappos, Americanos, great in the Moka Pot and Vac Pot as well as the
TV.  It was a bit too intense as a straight shot.
On 3/29/07, Casey Jones  wrote:
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12) From: Casey Jones
Ahh excellent.  Lately, I've been doing about 95% Cappos/Americanos.
I'll put this on the roast schedule for Sunday so I can enjoy it over
Easter weekend.  The hard part will be waiting.
Thanks!
On 3/29/07, Les  wrote:
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13) From: Tom & Maria - Sweet Maria's Coffee
new crop of the agua tibia should be in early april. it's been 
consistently good so i think the arrival sample will be nice like 
last year. in general, this is a great time to roast up and drink all 
your remaining Central America greens before the new crop really 
starts coming in, starting mid april, peaking in early summer.
tom
--
                   "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

14) From: Floyd Lozano
after all the buzz on this list i am happy to hear that.  I have a thing for
Guatemalans.  Their coffee, too.
-F
On 3/29/07, Tom & Maria - Sweet Maria's Coffee 
wrote:
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15) From: Kevin
You know a bean, roast, and brew is good when:
   - you finish the cup and get slightly sad that there's no more coffee
   left...
   --
   My home coffee roasting blog:
  http://homecoffeeroastblog.blogspot.com/   Kevin

16) From: jim gundlach
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Or,
    You go back to that empty cup after an hour or so and turn it up  
to see if there just might be a tasty drop or two left.
     I intended to do that just a few minutes ago and found that my  
wife had already put the cup in the dishwasher and ran it.
     Off to get another cup dirty.
       Pecan Jim
On Mar 30, 2007, at 8:33 AM, Kevin wrote:
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Or,   You go back to =
that empty cup after an hour or so and turn it up to see if there just =
might be a tasty drop or two left.    I intended to do =
that just a few minutes ago and found that my wife had already put the =
cup in the dishwasher and ran it.      Off to get =
another cup dirty.      Pecan Jim  =
 
On Mar 30, 2007, at 8:33 AM, Kevin wrote:
You = know a bean, roast, and brew is good when: you finish the = cup and get slightly sad that there's no more coffee left... -- = My home coffee roasting blog: http://homecoffeeroastbl=og.blogspot.com/ Kevin = = --Apple-Mail-3--610749597--

17) From: Brian Kamnetz
On 3/30/07, Kevin  wrote:
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more coffee left....
Brian

18) From: MichaelB
Brian,
You need this..http://www.greatbigstuff.com/newcupsaucer.htmlOn 3/30/07, Brian Kamnetz  wrote:
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--
MichaelB

19) From: Brian Kamnetz
Great, MichaelB... and, only $65!!!
Thanks,
Brian
On 3/30/07, MichaelB  wrote:
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