On a bean that's new to me, I stick 50g of it in the Kitchen Aid mixer bowl
and carefully roast it. Using a HG, I go through and past 1st Crack until I
can get just one lone snap of Second.
Then it's Lights Out in a small fruit jar for at least an hour after I yank
the temperature down. Or maybe not that long. If I actually thought ahead
and roasted 200g that way, there's plenty of space in a pint jar for all the
For an initial brew (or Steining) after 2hrs rest, I'll go out back and mow
dandelions first. Then dip out 16g of the roast for a 16oz stein.
I have just just pulled the six day rest brew of some fabulous Sumatra
Mandheling from SM's. The second-sourced Ethiopian Harar longberry was not
so good, and really pulled my post roast blend into the gutter.
Oh, heck! This sewer water dreck doesn't taste too bad when I add a little
Wild Oats bulk organic honey to the stein. First time I've Had to add
something to my coffee to make it taste good. Not going to make it a habit.
Wouldn't be prudent.
I have no more of the second source Harar, but my Fivers of Lot 30 and Green
Stripe are nearing 8mo old. That Other was a virtual flop at about 24mo old.
Better roast some L30- the dandelions are waiting for me...
Cheers -RayO, aka Opa
Live and Learn. Why do I pick the hard way?