HomeRoast Digest


Topic: Brazil Daterra Farms -Yellow Bourbon (13 msgs / 631 lines)
1) From: Alchemist John
I am just getting around to sampling this coffee.  I roasted it up to 
a light City last Sunday and started sampling it on Wednesday.  Hrm, 
I was a little disappointed - just kind of there.  Not bad, but not a 
lot of flavor.  I wondered if I got the roast a little too light.  I 
have been roasting just a shade darker lately and noting that I have 
not been enjoying the cups quite as much, so I was determined to get 
this one out of 1st and pull it.
Well, as of this morning, at 7 days old, THERE is the cup I was 
waiting for.  A nice nutty dry fragrance, sweet almond in the cup - 
and I thought I missed it.
Once again, if you have fallen into the pattern of pulling your beans 
just at the start of 2nd (it IS a very convenient marker), I really 
recommend you paying a bit more attention and getting those beans out 
of there just after 1st is fully complete.  It may need a few extra 
days to rest, but the best things in life come to those who wait.
Oh, and I am drinking this as drip, not an americano or espresso if 
that matters.
John Nanci
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/

2) From: Les
Thanks for sharing your experience Alchemist John.  I too am enjoying
a light roast drip brewed coffee this morning.  It is 6 days out.  The
body is outstanding and the flavors are multiple layers of sweet
goodness.  No hints of grassiness, but lots of currant and molasses
sweetness.  This is the last of my Panama Gesha, a half pound that I
took to a light city via a messed up roast where the pin came out of
my RK drum and I had to stop and recover before continued roasting.  I
wish all mistakes turned out this good.
Les
On 6/3/07, Alchemist John  wrote:
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3) From: miKe mcKoffee
Points out my "rule of thumb" is holding up! The lighter the roast the
longer the rest:-)  City+ or so 4 or 5 days the minimum rest I usually go
before even brewing first cup. 
Drinking an exquisite City+ Mountain Thunder Kona Americano first cup of the
morning now at 8 days rest as I type. Much better complexity of flavors than
when first started drinking the batch at 4 days rest...
I'm hoping people don't wait 'til the last minute roasting beans they plan
on bringing for the PNWG V "bean blending bar". I'd suggest all be roasted
the weekend before the Gathering. (as in roast next weekend!)
Pacific Northwest Gathering Vhttp://home.comcast.net/~mckona/PNWGV.htmKona Konnaisseur miKe mcKoffee
URL to Rosto mods, FrankenFormer, some recipes etc:http://mdmint.home.comcast.net/coffee/Rosto_mod.htmUltimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.
Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/
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4) From: Eddie Dove
Thanks for that info, Sir John.
I had the same experience, but the coffee did not last for seven days.
 Since that is the effect I was looking for, I will try again and be
more patient this time.
Thanks again,
Eddie
-- 
Vita non est vivere sed valere vita est
Roasting Blog and Profiles for the Gene Cafehttp://southcoastcoffeeroaster.blogspot.com/On 6/3/07, Alchemist John  wrote:
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5) From: David Morgenlender
To some degree, I'm having the opposite experience ... beans are reaching=
 an
early peak, then start losing it quickly.
On 5/26 I roasted 3 beans:
  Kenya Auction Lot - Gethumbwini Peaberry:  FC
  Hawaii Kona - Kowali Farm Typica:  FC
  Mexico FTO Chiapas Special Lot:  FC-
I first tried the Kona after less than a day of rest - drip using Presto =
Scandi.
It was terrible - some of this was probably it telling me I had waited to=
 long
to clean the Scandi.  So this was not a valid test.
I tried Kona again after 2.5 days rest, using my Chemex.  Even though it =
was
theoretically too soon for the Kona (supposedly needing 4-5 days), this =
brew was
phenomenal especially after cooling slightly.  It had all the great =
features
mentioned in Tom's review.  Then after cooling awhile longer it had a =
delicious
bittersweet chocolate.  
Trying Kona again a couple of times 4 through 7 days on Chemex was a HUGE
disappointment, even after cleaning Rocky (it seems to need it every =
week, and
it was about 1.5 weeks).  The brew was bitter (not a terrible bitter =
flavor, but
not what I wanted or expected from Kona!), and just no delicate flavors, =
as
there had been at 2.5 days.
I tried the Kenya after a few days on the Chemex.  It had some good Kenya
qualities, but nothing very much above average.  I tried it again =
yesterday (7
days) using Chemex;  it had a pleasant almost chocolate bittersweetness, =
but
nothing exceptional;  no brightness or fruitiness.
I tried the Chiapas using the Chemex on 2 days rest.  Phenomenal!  Just =
as Tom
reviewed it.
I am now drinking the Chiapas brewed using the Chemex (8 days rest).  =
It's
basically the same cup as on 2 days rest, but less intense.  So it's good=
 - very
good, but definitely not phenomenal.
All beans were roasted on my GeneCafe & vacuum stored in mason jars.
This is not the first time I've experienced rapid degradation after a =
peak rest
time.  For example, previously the Kona was great at 4-5 days, then =
rapidly
became nothing special, although quite drinkable.
Basically, most beans aren't very good after even 7 days, although most =
remain
drinkable.  I will get some beans which do better than this, e.g. most =
decafs.
Do you have any theories why this is happening?
On Sun, 3 Jun 2007 07:58:38 -0700, you wrote:
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go
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 the
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than
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plan
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roasted
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must
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enlightenment
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before.
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unsvbscribes) go to =http://sweetmarias.com/maillistinfo.html#personalsettings==========================
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Dave Morgenlender
e-mail: dmorgen
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6) From: Ross
Dave,
I know many recommend minute rice for cleaning burrs.  I found by accident 
that a course grind with a dry roast will do a good job of cleaning too. 
The other day I ground about 1/3 cup of a med roast beans  at wide open 45++ 
just to make some press coffee after that I opened Rocky to look at the 
burrs, see how to remove them ect (I screwed out the top burr) and found 
both burrs to be completely clean.
So moral of the story a press pot once a week (with a dry roast) is sort of 
like an apple a day for keeping the burrs clean.   I now have a bag of 
(mistake roast) that I use to flush the grinder after I grind anything oily. 
I just run a little through at wide open, the coarse grind sort of flushes 
everything else out and makes it easy to sweep out the exit chute and doser 
too.  I always do this after an espresso session before going back to 
regular coffee and it has been working good for me, seems to work well to 
get all the fines out plus pick up any oil residue.
Ross
.........snip........ even after cleaning Rocky (it seems to need it every 
week, and
it was about 1.5 weeks).  ..............snip...

7) From: David Morgenlender
Ross,
When I say "clean" the Rocky what I actually do is use minute rice as you
suggest!  I figure one of these days I'll open 'er up to really clean it.=
  I can
see grinds accumulating where I don't get to them to get out ... but =
they're
also not getting into my fresh ground.
One other thing I've found useful ... somebody suggested using a =
"click-clack"
cover for Rocky ... closing it smoothly & firmly creates air pressure =
which
really gets a lot of grinds out!  Even when I've thought I got everything=
 out
this way, I then brush out what I can reach, turn on the grinder for a =
few
seconds & then do the cap trick ... it's amazing how much more comes out.
My regular cleaning involves running a small mug full of instant rice at
different grind settings.  I'm amazed how much stuff comes out using a =
wide open
grind after finer grinds.  But if I'm ambitious I'll then do a fine grind=
 & let
it sit for a little while then grind a little more rice through on the =
theory it
gives the fine grinds a chance to soak up whatever remaining oils might =
be there
... I have absolutely no idea whether this accomplishes anything ... but =
it
makes me feel good! :)  My final step immediately before using Rocky for =
real is
to thoroughly clean the rice out as described above, run some old beans =
through
at whatever grind I'll be using & clean again.  It actually takes a lot =
less
time to do than right about!  It's good to get a confirmation from your =
looking
at the burrs that this kind of thing actually does some good!  (Actually,=
 I knew
it did SOME good, since my coffee starts tasting better.)
I like your idea of running some dry grounds at a very coarse grind =
through
periodically ... even easier & quicker than the rice approach, which I'd =
still
do periodically. 
Dave
On Sun, 3 Jun 2007 10:54:04 -0700, you wrote:
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accident 
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45++ 
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 of 
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of 
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oily. 
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flushes 
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doser 
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to 
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every 
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unsvbscribes) go to =http://sweetmarias.com/maillistinfo.html#personalsettings==========================
==========================
=====
Dave Morgenlender
e-mail: dmorgen
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8) From: Les
Dave,
Rapid degradation is due to poor cooling of the beans after the roast.  I
would strongly recommend that you get an external cooling device to dump
your beans into and cool them for at least 5 minutes after they feel cool.
Those beans may be cool on the outside, but there is still heat on the
inside.  You will be amazed at the difference.
Les
On 6/3/07, David Morgenlender  wrote:
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9) From: David Morgenlender
Les,
I never thought about that or read about it, but it certainly does make =
sense!
Thanks for the suggestion.  Now I just need to find a decent way to =
better cool
the beans with minimal damage to my marriage (because it's too big, too =
ugly, or
both!)!  :)  Time to do some online reading!
Dave
On Sun, 3 Jun 2007 16:28:33 -0700, you wrote:
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I
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cool.
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reaching
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Presto
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 to
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it
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this
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HUGE
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week,
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flavors,
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Kenya
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bittersweetness,
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Just as
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It's
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good
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peak
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most
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the
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usually go
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 of
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flavors
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to
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Hrm,
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 a
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I
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have
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get
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beans
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out
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==========================
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Dave Morgenlender
e-mail: dmorgen
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10) From: Rich M
Les,
Using the IR2, it has a built in cooling cycle. When they're done, I  
just dump them into a bowl and into the freezer for a few minutes. Do  
you think this is effective or is the freezer method too gradual of a  
cool down?
Rich
On Jun 3, 2007, at 6:55 PM, David Morgenlender wrote:
<Snip>

11) From: David Morgenlender
Rich,
I use the GC's built in cooling cycle then various approaches to continue
cooling.  When I first read the idea of putting the beans in the freezer,=
 I
thought that might not be *gradual* enough.  Then I remembered that in =
the
winter (Boston area) I take a collendar full of beans out on the deck, =
shaking
them around in the wind;  funny, how fast they cool down that way! :)  So=
 maybe
your way isn't too shocking to the beans after all ... at least I hope =
that's
the case, because otherwise mine get quite a jolt!  IAE, I'm just =
guessing.
This time of year I've tried other approaches, primarily putting a pan of=
 beans
into a pan of ice & flattening the mound of beans to increase surface =
area.  At
other times putting a pan on an inverted metal pan;  I flatten the bean =
mound in
the top pan to increase surface area;  the bottom pan acts as somewhat of=
 a heat
sink.  Neither is incredibly fast, but both are much faster than shaking =
in a
collendar or just a pan by itself.
Dave
On Sun, 3 Jun 2007 18:59:55 -0500, you wrote:
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unsvbscribes) go to =http://sweetmarias.com/maillistinfo.html#personalsettings==========================
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Dave Morgenlender
e-mail: dmorgen
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12) From: David Morgenlender
Les,
I bought a small (12" I think) fan from Amazon for $12.  When I roasted =
over the
weekend, after using the GeneCafe cooling cycle, I dumped the beans into
collender & placed it on the back of the fan (which was pointing =
downward, more
or less).  I bought this particular fan, because the reviews said it had =
a
strong airflow (being cheap didn't hurt any :) ).  It didn't feel like =
there was
a strong airflow through the collender, since it didn't come close to =
covering
the entire back of the fan.  But there must have been, because the beans =
cooled
incredibly fast;  they were cool to the touch after about 2 minutes.  =
Then I
left them on the fan for at least 5 minutes longer, usually 10-15.  So =
far, the
beans are fine, but it's only been 4 days rest.  Hopefully, this solves =
my
problems!
Thanks for the suggestion.
Dave
On Sun, 3 Jun 2007 16:28:33 -0700, you wrote:
<Snip>
I
<Snip>
cool.
<Snip>
reaching
<Snip>
Presto
<Snip>
 to
<Snip>
it
<Snip>
this
<Snip>
HUGE
<Snip>
week,
<Snip>
flavors,
<Snip>
Kenya
<Snip>
bittersweetness,
<Snip>
Just as
<Snip>
It's
<Snip>
good
<Snip>
peak
<Snip>
most
<Snip>
the
<Snip>
usually go
<Snip>
 of
<Snip>
flavors
<Snip>
to
<Snip>
Hrm,
<Snip>
 a
<Snip>
I
<Snip>
have
<Snip>
get
<Snip>
beans
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out
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==========================
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Dave Morgenlender
e-mail: dmorgen
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13) From: David Morgenlender
Les,
That didn't solve the problem ... the roasts were never very good & =
degraded
rapidly.  So I used the GeneCafe's immediate stop function after =
completing the
roast, & then used the fan for cooling (leaving the beans on for way over=
 5
minutes after feeling cool).  Voila ... great roasts!
Thanks for the suggestion!
Dave
On Wed, 13 Jun 2007 15:34:18 -0400, you wrote:
<Snip>
over the
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downward, more
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 a
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there was
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covering
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 cooled
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Then I
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far, the
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my
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 I
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dump
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cool.
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reaching
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Presto
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waited to
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 it
<Snip>
this
<Snip>
HUGE
<Snip>
week,
<Snip>
flavors,
<Snip>
Kenya
<Snip>
bittersweetness,
<Snip>
Just as
<Snip>
 It's
<Snip>
good
<Snip>
 peak
<Snip>
most
<Snip>
most
<Snip>
the
<Snip>
usually go
<Snip>
cup of
<Snip>
flavors
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they
<Snip>
I
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 to
<Snip>
Hrm,
<Snip>
not a
<Snip>
 I
<Snip>
have
<Snip>
get
<Snip>
-
<Snip>
beans
<Snip>
really
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out
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extra
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if
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unsvbscribes) go to =http://sweetmarias.com/maillistinfo.html#personalsettings==========================
==========================
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Dave Morgenlender
e-mail: dmorgen
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