HomeRoast Digest


Topic: Congo Epiphany (9 msgs / 267 lines)
1) From: Brett Mason
Sometimes coffee is just "plain" or "ordinary" and it makes me wonder what's
wrong with my method...
I have 2lb of Congo Kivu Peaberry, roasted FC+, and have been making drip
each day.  Today is day 7.  And then, when I was least expecting it
      BAMMMMMM!
There in my cup is the most dazzling rich nectar.  now THIS is coffee!  And
I remember, it's not just roasting, it's also resting....  Be sure to go to
www.homeroasters.org and add your coffee resting notes to the thread
      Guide to Resting Beas After Roasthttp://www.homeroasters.org/php/forum/viewthread.php?forum_id&thread_idD4Cheers,">http://www.homeroasters.org/php/forum/viewthread.php?forum_id&thread_idB8Also check out Dennis' article on the history of coffee...http://www.homeroasters.org/php/forum/viewthread.php?forum_id&thread_idD4Cheers,
Bretthttp://homeroast.freeservers.com

2) From: Eddie Dove
I also have two pounds in the stash.  Might have to roast if for when
my folks come to town in a couple weeks.
Eddie
On 4/24/07, Brett Mason  wrote:
<Snip>
-- 
Docendo Discimus
Home Coffee Roasting Blog and Profiles for the Gene Cafehttp://southcoastcoffeeroaster.blogspot.com/Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/

3) From: stereoplegic
agreed. others were saying day 5, but i still wasn't quite happy with 
this one, then day 7, WOW! chocolate totally eclipsed the winey, gamey 
notes.
<Snip>

4) From: raymanowen
I have been gaining flavor by leaps and bounds when I age Ethiopian Harar
ten days and more- Sweet Maria's Horse, that is.
I got some Second Source Harar a couple of years ago and subsequently got
some Lot 30 and Green Stripe about the time I realized just how ++unsmart i=
t
is to get less than 5lbs of coffee I want to do some sample roasting,
brewing methods and might really Enjoy.
Talk about Spew Alert, this was it as roasted and brewed. This was the firs=
t
time I fixed a brew with honey or anything, if I'm allowed the mocha latte
fix of an early double for my Celtic Critic.
The last of the SS Harar was about 600g, and I thought I'd roast it all to
the C+ level, just shy of Second. I just nursed it along after First was al=
l
done, and really stood on the brakes when I heard a couple of snaps of
Second.
Unless it's an absolute no-no, I like to enter Second a little bit. With th=
e
Harars it's fun to just coax it along after First is done, then tease a few
snaps of Second. About the time it goes into a thermonuclear chain reaction=
,
I can still stop it in 5 to 7seconds flat.
Due to the size of the roast and its exothermic character, no amount of
"Slinky pour" between bowls would stop it. Oh, sure- it would stop. On
Boardwalk, with Two Hotels.
My cooling blower is a lot more powerful at cooling than my HG makes heat.
It doesn't blow off the chaff. I'd blow the beans all over the back yard if
I got them anywhere near the blower exhaust. Chaff removal is laissez-faire=
,
after the beans stop cooking. A couple of Slinky pours and it's gone.
With the RK Drum, I won't even try to empty it into my cooler. I'm going to
build it with the drum directly in the blower's exhaust path. When I turn o=
n
the blower, it will blow past the burners, the drum, and blow open a couple
of shutters in the roasting cupola.
I'm glad I built mockups of my BBQ drum roaster. I was going to try to copy
the pictures,but I thought "I can do a little better." If I didn't mind
heating the whole outdoors! No mon, no fun. Too bad, so sad.
I make a design that's good on paper, but it evolves before I finis the
mockup. Oh, boy- I will design around any Greencast 97 castable refractory.
It's a hobby, Ray. Just a hobby. I gotta limit myself to Lowe's and Homer's
Depot... Don't have 2100 F here.
Cheers -RayO, aka Opa!
"If we all worked on the assumption that what is accepted as true is really
true, there would be little hope of advance." - -Orville Wright

5) From: L. Michael Fraley, MD
Is it just me?  Are there others who read RayO's posts and sometimes 
giggle a little, sometimes nod your head while thinking... yeah.. he 
has a good point there, but sometimes (a lot of the times) just simply =
scratch your head while thinking:  "What in the hell is he saying?"  Is =
it just me?
No offense intended, RayO!  I love reading them nevertheless!
Michael
On Apr 25, 2007, at 2:30 AM, raymanowen wrote:
I have been gaining flavor by leaps and bounds when I age Ethiopian 
Harar ten days and more- Sweet Maria's Horse, that is.
I got some Second Source Harar a couple of years ago and subsequently 
got some Lot 30 and Green Stripe about the time I realized just how 
++unsmart it is to get less than 5lbs of coffee I want to do some 
sample roasting, brewing methods and might really Enjoy.
Talk about Spew Alert, this was it as roasted and brewed. This was the =
first time I fixed a brew with honey or anything, if I'm allowed the 
mocha latte fix of an early double for my Celtic Critic.
The last of the SS Harar was about 600g, and I thought I'd roast it all =
to the C+ level, just shy of Second. I just nursed it along after First =
was all done, and really stood on the brakes when I heard a couple of 
snaps of Second.
Unless it's an absolute no-no, I like to enter Second a little bit. 
With the Harars it's fun to just coax it along after First is done, 
then tease a few snaps of Second. About the time it goes into a 
thermonuclear chain reaction, I can still stop it in 5 to 7seconds 
flat.
Due to the size of the roast and its exothermic character, no amount of =
"Slinky pour" between bowls would stop it. Oh, sure- it would stop. On =
Boardwalk, with Two Hotels.
My cooling blower is a lot more powerful at cooling than my HG makes 
heat. It doesn't blow off the chaff. I'd blow the beans all over the 
back yard if I got them anywhere near the blower exhaust. Chaff removal =
is laissez-faire, after the beans stop cooking. A couple of Slinky 
pours and it's gone.
With the RK Drum, I won't even try to empty it into my cooler. I'm 
going to build it with the drum directly in the blower's exhaust path. =
When I turn on the blower, it will blow past the burners, the drum, and =
blow open a couple of shutters in the roasting cupola.
I'm glad I built mockups of my BBQ drum roaster. I was going to try to =
copy the pictures,but I thought "I can do a little better." If I didn't =
mind heating the whole outdoors! No mon, no fun. Too bad, so sad.
I make a design that's good on paper, but it evolves before I finis the =
mockup. Oh, boy- I will design around any Greencast 97 castable 
refractory. It's a hobby, Ray. Just a hobby. I gotta limit myself to 
Lowe's and Homer's Depot... Don't have 2100 F here.
Cheers -RayO, aka Opa!
"If we all worked on the assumption that what is accepted as true is 
really true, there would be little hope of advance." - -Orville Wright
L. Michael Fraley, MD=

6) From: Brett Mason
Here, Here, on the toast to Rayo's Posts....
Sure, I stop too, on Boardwalk, where I rent both hotels...  STEEP!
Rayo makes my day!
Brett
On 4/25/07, L. Michael Fraley, MD  wrote:
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.com

7) From: Eddie Dove
RayO,
What a great post!  Of course, now I am thinking about modifications ...
Eddie
On 4/25/07, raymanowen  wrote:
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8) From: Kris McN
Yes!  I only understand what the heck he's saying about half the time.  I
thought maybe it was just me and I hadn't learned the code yet.  Keeps me
guessing (and reading!).
Kris McN
Is it just me?  Are there others who read RayO's posts and sometimes
<Snip>

9) From: Kevin
My wife and I are presently enjoying the Congo Kivu Peaberry.  I enjoy the
gamey and winey notes of the East African coffees.  The notes are unique and
I find them interesting.  Today the Congo was amazing on 6 days rest.  My
wife called me at work just to thank me for getting involved in home roasted
coffee she's finally convinced coffee doesn't need to taste awful when
consumed straight up.  She noticed a great flavor leap forward with the
addition of the Technivorm Moccamaster CD (which I have yet to really
notice) and usually she doesn't notice the different notes in coffee.  In
short, we're thoroughly enjoying the Congo Kivu and it's amazing chocolate
notes.
Kevin


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