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I finally tried roasting the Tanzania Ngoro Ngoro Convent beans I recently
received in my SM 8-pack sampler. Roasted them to FC a week ago Friday with
the intent of them with me to enjoy in Anaheim. Their aroma was strangely
muted yet on Sunday after resting for 2 days. Brett Mason warned me not to
take them, but to let them rest a full 7 days. Said that these beans needed
to rest longer than "normal" to bring out their aroma and flavors. Frankly,
I was skeptical and thought this particular sample bean was a dud.
Fortunately, Brett was right.
I pulled them out tonight to see if the rest had done them any good. Wow!
They smelled awesome. My 19-year-old son selected them to brew tonight from
among my roasted stash (I've been keeping about a week's worth on hand,
partly to keep my brews fresh, partly because I can't keep up with my coffee
drinking habits while roasting small batches in an air popper.). These
beans had transformed over the past week and were so sweet and flavorful.
My son is interested in taking a French Press or an Aero Press to college,
so we ground the beans and brewed them in the French Press. He immediately
commented that the cup was the sweetest coffee he'd ever tasted. He loved
it. So did I. This may be one bean I'll have to buy more of soon.
Thanks to all of you for the wonderful hints, tricks, and tips you share on
this list. And thanks especially to Brett for sharing his Zass and FP, as
well as his coffee expertise, so I could learn yet another and better way to
brew this elixir of the gods. Life is so much sweeter these days.at least,
the coffee is!