HomeRoast Digest


Topic: Ethiopian FTO Yirgacheffe Oromia - oooooh! (6 msgs / 161 lines)
1) From: Eddie Dove
I just roasted two pounds of the Ethiopian FTO Yirgacheffe Oromia
before church on Sunday, brewed it and took it to work this morning
... Technivorm w/ Swissgold filter & two days rest.
At work, I had just poured half a cup and the office was quickly
filled with the aromas of sweet lemon and Jasmine.  Indulging, the
taste buds were are excited by the crisp, sweet lemon and Jasmine; the
tongue is then lavished with a lush green grape.
A coworker then came into the office, inquired of the selections and
decided, "I'll be adventurous today."  He began to pour this coffee
into his cup and did the same, "Ooooh!"  Upon taking a sip he
exclaimed, "I really like this!" as he floated back to his office.
Eddie
-- 
Vita non est vivere sed valere vita est
Roasting Blog and Profiles for the Gene Cafehttp://southcoastcoffeeroaster.blogspot.com/

2) From: Floyd Lozano
It's an adventure for me, as my roasting skills grow, to revisit these
coffees that I flubbed so badly early on.  It's great to get more and more
for my dollar as my skills grow ;)   I will definitely need to give this
coffee another go.
-F
On 8/7/07, Eddie Dove  wrote:
<Snip>

3) From: Eddie Dove
I completely concur, Floyd.  I flubbed this one back in mid June and
ordered some more because I just knew it had to be me ... and it was!
I only wish I had ordered even more.
Eddie
-- 
Vita non est vivere sed valere vita est
Roasting Blog and Profiles for the Gene Cafehttp://southcoastcoffeeroaster.blogspot.com/On 8/7/07, Floyd Lozano  wrote:
<Snip>

4) From: Stephen Carey
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This is where I am learning a lot.  While I haven't roasted this 
coffee, I am learning that just because I have dialed in City + (as 
an example) on two beans, it doesn't mean it is the same profile for 
every City +.  Though, I am finding it a good starting point and from 
there I use my senses from the flavor I get to dial in on it.  Also, 
I am really learning how the amount of coffee, at least in an air 
roaster, makes such a big difference in the roast and can even be 
used to help dial in.  Maybe I can't quite get a coffee right on at 
any amount in the chamber, but when I put, maybe 5.5 ounces in I hit 
is right on.  Weird, but it works, though I assume it is best to 
figure it out for all possible amounts in my chamber, which are not many.
At 10:20 AM 8/7/2007, you wrote:
<Snip>
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This is where I am learning a lot.  While I haven't
roasted this coffee, I am learning that just because I have dialed in
City + (as an example)  on two beans, it doesn't mean it is the same
profile for every City +.  Though, I am finding it a good starting
point and from there I use my senses from the flavor I get to dial in on
it.  Also, I am really learning how the amount of coffee, at least
in an air roaster, makes such a big difference in the roast and can even
be used to help dial in.  Maybe I can't quite get a coffee right on
at any amount in the chamber, but when I put, maybe 5.5 ounces in I hit
is right on.  Weird, but it works, though I assume it is best to
figure it out for all possible amounts in my chamber, which are not
many.
At 10:20 AM 8/7/2007, you wrote:
I completely concur,
Floyd.  I flubbed this one back in mid June and
ordered some more because I just knew it had to be me ... and it
was!
I only wish I had ordered even more.
Eddie
-- 
Vita non est vivere sed valere vita est
Roasting Blog and Profiles for the Gene Cafe
http://southcoastcoffeeroaster.blogspot.com/On 8/7/07, Floyd Lozano <fplozano> wrote:
> It's an adventure for me, as my roasting skills grow, to revisit
these
> coffees that I flubbed so badly early on.  It's great to get
more and more
> for my dollar as my skills grow ;)   I will definitely
need to give this
> coffee another go.
> -F
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5) From: Bob
Eddie Dove wrote:
<Snip>
I have "several pounds" of this stuff. It's my mother's favorite (so 
far). I prepare it the same way.
Depending on the bean, my city plus goes from 30 sec after first crack 
ends to "halfway to second crack". Using a Hottop. Non-prog.
Bob

6) From: JanoMac
Great minds, Eddie...
The Ethiopian FTO Yirgacheffe Oromia is in my cup today, too!!
After a 4-day rest, it came out of the cupboard and greeted me with those
sweet floral aromas. Oooo, the smell of the grinding was sweet and dense. I
love the little "zing" these Yirgs give my tongue and how long the
after-taste lingers!
I had taken it to C+/FC with no hint of 2nd crack. I am surprised
(pleasantly) at the body of this Yirg. More body and color in the cup than
the other Yirgs.
Kirk
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