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Topic: Cinnamon Roast Delight (8 msgs / 336 lines)
1) From: Eddie Dove
Way back, last October, I had gotten a very bright, lively, lemony
roast of the Ethiopia Organic Idido Misty Valley in my Gene Cafe that
I enjoyed immensely.  Since that time, I had not been able to achieve
that roast again and the last time I roasted that coffee was in
February.
This past Saturday, I decided to roast my last 424 grams of this
coffee and I was determined to achieve the roast I was seeking, but
this time in the RK Drum.  I remembered that Les had posted an RK Drum
profile for exactly what I was trying to achieve, so I did just that.
Preheated the grill (including the drum) to 500F, dropped beans in
quickly and the grill recovered to 500 with a minute and 30 seconds.
Stablized temperature around 525F and anxiously awaited 1st crack.
It began and started to roll ... pulled and cooled in seconds before
1st crack finished.  Bean munch ... LEMON ... YES!
Stuffed a mason jar and topped tightly with a canning lid that has a
degassing valve installed and tucked it away inside the coffee
cabinet.
I am enjoying this coffee to no end.  Nose in cup, the senses are
filled and the mind is just about overwhelmed with the rush of
references that are confirmed with the sip.  Not just lemon, but also
peach and mango with shifting cherry / strawberry ... clean, clear,
crisp ... and actually a bit of body to the cup as well ... I am
enamored!
I love the fact that everyone, including veterans of over 20 years
roasting experience, freely share to the benefit of all.  Many, many
thanks, Les!
Does anyone else enjoy this level of roast and if so, with what coffees?
Eddie
------------------------
Roasting details:
Roaster: 4 lb RK Drum
Date & Time: 07/28/2007 @ 3:00 PM
Ambient Temperature: 88F
Batch Size: 424 grams
Roast Level: Cinnamon (1st crack still in progress)
1st crack: 6 minutes 53 seconds
2nd crack: No Way!
Roast pulled and cooled: 8 minutes 30 seconds

2) From: Kevin
Eddie,
Do you think it is possible to translate his roast to a GC profile?
Kevin

3) From: Stephen Carey
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Eddie, that sounds sublime, perfect, one of the 
special occasions we can have when roasting.
Now for someone very new, with an off the shelf 
roaster, IR2 (I am not putting it down, I really 
like it for me and how I use things), do you 
think with some experimenting such an abundance 
of flavors could be reached?  I am not sure how I 
would pre-heat the chamber other than to run a 
cycle empty, which it says not to do.  So, I 
could play with getting it hot fast, then 
bringing it down to 525 - I would need to use my 
thermometer for this, the display on the IR2 
doesn't seem right, it roasts hotter than it says.
Do you think there is any chance?  I am going to 
try anyway, for I am bound to come up with 
something unique to my experiences.  But if you 
have any suggestions I will take them.
Thank you and congratulations, enjoy, enjoy, enjoy.
At 11:54 AM 8/1/2007, you wrote:
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Eddie, that sounds sublime, perfect, one of the special
occasions we can have when roasting.  
Now for someone very new, with an off the shelf roaster, IR2 (I am not
putting it down, I really like it for me and how I use things), do you
think with some experimenting such an abundance of flavors could be
reached?  I am not sure how I would pre-heat the chamber other than
to run a cycle empty, which it says not to do.  So, I could play
with getting it hot fast, then bringing it down to 525 - I would need to
use my thermometer for this, the display on the IR2 doesn't seem right,
it roasts hotter than it says.
Do you think there is any chance?  I am going to try anyway, for I
am bound to come up with something unique to my experiences.  But if
you have any suggestions I will take them.  
Thank you and congratulations, enjoy, enjoy, enjoy.
At 11:54 AM 8/1/2007, you wrote:
Way back, last October, I had
gotten a very bright, lively, lemony
roast of the Ethiopia Organic Idido Misty Valley in my Gene Cafe
that
I enjoyed immensely.  Since that time, I had not been able to
achieve
that roast again and the last time I roasted that coffee was in
February.
This past Saturday, I decided to roast my last 424 grams of this
coffee and I was determined to achieve the roast I was seeking, but
this time in the RK Drum.  I remembered that Les had posted an RK
Drum
profile for exactly what I was trying to achieve, so I did just
that.
Preheated the grill (including the drum) to 500F, dropped beans in
quickly and the grill recovered to 500 with a minute and 30 seconds.
Stablized temperature around 525F and anxiously awaited 1st crack.
It began and started to roll ... pulled and cooled in seconds before
1st crack finished.  Bean munch ... LEMON ... YES!
Stuffed a mason jar and topped tightly with a canning lid that has a
degassing valve installed and tucked it away inside the coffee
cabinet.
I am enjoying this coffee to no end.  Nose in cup, the senses
are
filled and the mind is just about overwhelmed with the rush of
references that are confirmed with the sip.  Not just lemon, but
also
peach and mango with shifting cherry / strawberry ... clean, clear,
crisp ... and actually a bit of body to the cup as well ... I am
enamored!
I love the fact that everyone, including veterans of over 20 years
roasting experience, freely share to the benefit of all.  Many,
many
thanks, Les!
Does anyone else enjoy this level of roast and if so, with what
coffees?
Eddie
------------------------
Roasting details:
Roaster: 4 lb RK Drum
Date & Time: 07/28/2007 @ 3:00 PM
Ambient Temperature: 88F
Batch Size: 424 grams
Roast Level: Cinnamon (1st crack still in progress)
1st crack: 6 minutes 53 seconds
2nd crack: No Way!
Roast pulled and cooled: 8 minutes 30 seconds
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4) From: Eddie Dove
Kevin,
Not that I would want to test my theories on your stash ...
I came close on the Gene Cafe once upon a time, but I progressed the
roast to City+.  I am almost certain that if I had stopped it during
1st crack and then cooled externally, it would have achieved a very
similar result.  Here's how:
1.  The Gene Cafe was thoroughly preheated to 300F
2.  The beans were added and left at 300F for 5 minutes - Discussion:
the temperature sensor that registers on the LED display is located
inside the duct where the hot air exits the heater box and before it
enters the roasting chamber, therefore, the roasting chamber will be
cooler.  This will get the beans thoroughly warmed, but not quite
roasting which will make them receive the heat more readily during the
ramp.
3.  Crank the heat up to 482F until the end of the roast, which will
be during 1st crack, as it slows toward completion, but still in
progress.
4.  Cool externally very quickly without burning yourself
Stephen,
I have never touched an IRoast of any model, but you do not need to
adapt what I did.  Your equipment should be able to achieve this type
of result quite handily being an air roaster.  Perhaps some others can
help with settings for the various stages.
Hope this helps ...
Respectfully,
Eddie
-- 
Vita non est vivere sed valere vita est
Roasting Blog and Profiles for the Gene Cafehttp://southcoastcoffeeroaster.blogspot.com/On 8/1/07, Kevin  wrote:
<Snip>

5) From: JanoMac
Eddie,
I agree whole-heartedly with your analysis of the members of this list!
Folks have been so willing to share and help others adapt, adopt, and
improve the coffee roasting (and consuming) experience. What a community!
My problem with responding to your question is that I find I fall in love
with so many "versions" (roast levels, melanges, & blends), of a great
coffee, like the Indido Misty Valley, that I don't linger on one roast more
than one or two trials. By the time I want to go back and revisit one of the
trials, I have run out of the coffee and SM has sold it all! 5-pounders
"help," but I cannot afford 10-pounders or larger for all the coffees I know
I want!
That being said, I have found I prefer all of the Ethiopian & North African
varieties at lighter roasts than most other places of origin. I find the
lighter roasts  - Cinnamon to City - work nicely with the all of the
Yirgacheffes I have sampled, the several Harars I have had (including decaf)
and even with the 2 Sidamo lots I have tried. I also prefer the Yemeni
coffees light, but find I prefer the blends I make with them better when
they are taken past the City and are into Full City or slightly darker.
I experience (and thoroughly enjoy..."delight" may be a better word!) more
of the fruitiness and "wildness" that many describe when these coffees are
at the lighter roasts.
*However,* this incredible Indido Misty Valley (I've had beans from both
shipments) is somehow an altogether different creature than its other North
African & Ethiopian bretheren!
I love it at light roasts for the zing, the citrusy flavorings, the
not-quite-sour/biting berry & apricot/mango flavors and the slight wildness;
but take it to FC or just a tad further so that a few spots of oil show up
after 4-5 days of rest and you get chocolate-covered blueberries and a
really smooth cup.
...and it roasts so much more evenly than any other Ethiopian coffee I have
yet experienced.
I'll make another post about a recent experience with IMV later.
Kirk
<Snip>

6) From:
Kirk:
Thanks for the great post. 10 and 20 pounders would be great...
I to like the "wildness" of the african coffees, you hit the nail on the head. I will now roast some a bit lighter to perhaps taste more of the flavors.
When my sister goes again later this year she will bring back another 2 kilos of "wild coffee" from a region she went to several years ago.
I will send you some.
best,
ginny
---- JanoMac  wrote: 
<Snip>

7) From: Les
I agree with exploring the edges with the Idido Misty Valley.  I took some
to both Vienna and Cinnamon this last time around.  Both have rested for 4
days.  This morning I blended them 50/50 for one of the most awesome Single
Origin cups of coffee I have ever had!   It was wild fruit with a smooth
chocolate permeation throughout the cup and a hint of blueberry with milk
chocolate aftertaste that lingered and lingered and is still lingering a bit
even though I finished the last drop about an hour ago.  Pecan Jim turned me
on to blending the same bean at different roast levels.  If you have not
give that option a try, it is worth exploring.
Les
On 8/2/07, JanoMac  wrote:
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8) From: raymanowen
Progress has been made. I quenched Lot 30 when 1st was apparently done and
smoke accelerando started.
After 1st started at 12:30, I just nursed the roast along. I love the smell
of the roast stages, and when smoke made its serious debut at 14:30, I hit
the brakes.
The immediate Stein only tasted like an Ethiopian, in between screams of
"Let me rest!"
The original stein did nothing as it cooled. 14hrs later, the roast only
"poofed" a breath of CO2 when I popped the Mason jar seal. It was
Gangbusters Glorious! I set BUFF grinder to 50 for another Steinway and had
the stein full in three minutes.
The Celtic Critic noted that this one goes all the way back, and what an
aftertaste. I can't wait to try this with the Green Stripe. Glad I got the
Fivers.
Cheers -RayO, aka Opa!
On 8/2/07, Les  wrote:
<Snip>
-- 
"When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the Mighty
Wichita (ex- NYC Paramount) WurliTzer- 1976


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