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Topic: AME is OMG (10 msgs / 242 lines)
1) From: Aaron
I received my Austrailian Mountain Estate coffee yesterday and roasted 
up a batch and am drinking it now.
All i can say is,  Wow,  this is incredible.....
AME has a unique characteristic to it's taste and it stands out 
distinctly among all others very much like Kona has a very unmistakable 
flavor.   For those of you who enjoy a good kona, I can't recommend this 
one enough, I am sure you will surely enjoy this coffee as well.
I roasted 5.5 oz in my I roast and suprisingly, there was quite a bit of 
smoke at first, or perhaps moisture leaving, Not sure but to see that 
much smoke with the beans still in the green stages kind of suprised 
me.  It didn't smell bad and actually had that nice approaching grassy 
smell one expects at that color in the roast cycle.
The beans proceeded fairly normally but seemed to need a bit more heat 
than most others to hit crack.   I got them through first after about 8 
1/2 minutes in the I roast but next run, I am going to boost the heat 5 
degrees in second stage and 10 to 15 in third for the final phase.
After resting about 12 hours I couldn't resist and made myself a cup 
this morning.   Nice dark brown, and they smelled pretty good grinding 
and in the brew chamber of my SwissGold.  
The coffee flavor is incredible... exactly what i expected from an 
AME.   The 2005 season is when i fell in love with it,  2006 was ok but 
there was something missing there for me,  2007.. it's back.  The flavor 
is muted fruit and there's a texture or mouth feel to it, almost silky 
or creamy  it's almost addictive.   This one is going right next to my 
bags of kona in the special treat pile... Im glad i bought 5 pounds this 
time instead of it running out and no more being available for a year.
Seriously folks, although this coffee is a bit more pricey over some of 
the others, it is very well worth it.  Try some you won't be 
disappointed, and if you are, ill gladly take the remaining beans off 
your hands :)
Aaron

2) From: Marty Wooten
Aaron,
Thank you for the heads up on this years crop. I have enjoyed i=
t for the past few years as well (evers ince Mike McKoffee had mentioned it=
  few years back).
Marty
----- Original Message ----
From: A=
aron 
To: homeroast
Sent:=
 Saturday, October 20, 2007 8:18:03 AM
Subject: +AME is OMG
I rec=
eived my Austrailian Mountain Estate coffee yesterday and roasted 
up a b=
atch and am drinking it now.
All i can say is,  Wow,  this is incredib=
le.....
AME has a unique characteristic to it's taste and it stands ou=
t 
distinctly among all others very much like Kona has a very unmistakabl=
e 
flavor.   For those of you who enjoy a good kona, I can't recommend th=
is 
one enough, I am sure you will surely enjoy this coffee as well.
=
I roasted 5.5 oz in my I roast and suprisingly, there was quite a bit of=
 
smoke at first, or perhaps moisture leaving, Not sure but to see that =
much smoke with the beans still in the green stages kind of suprised 
=
me.  It didn't smell bad and actually had that nice approaching grassy 
s=
mell one expects at that color in the roast cycle.
The beans proceeded=
 fairly normally but seemed to need a bit more heat 
than most others to =
hit crack.   I got them through first after about 8 
1/2 minutes in the I=
 roast but next run, I am going to boost the heat 5 
degrees in second st=
age and 10 to 15 in third for the final phase.
After resting about 12 =
hours I couldn't resist and made myself a cup 
this morning.   Nice dark =
brown, and they smelled pretty good grinding 
and in the brew chamber of =
my SwissGold.  
The coffee flavor is incredible... exactly what i expe=
cted from an 
AME.   The 2005 season is when i fell in love with it,  200=
6 was ok but 
there was something missing there for me,  2007.. it's back=
.  The flavor 
is muted fruit and there's a texture or mouth feel to it, =
almost silky 
or creamy  it's almost addictive.   This one is going right=
 next to my 
bags of kona in the special treat pile... Im glad i bought 5=
 pounds this 
time instead of it running out and no more being available =
for a year.
Seriously folks, although this coffee is a bit more pricey=
 over some of 
the others, it is very well worth it.  Try some you won't =
be 
disappointed, and if you are, ill gladly take the remaining beans off=
 
your hands :)
Aaron=
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinf=o/homeroast
To change your personal list settings (digest options, vacati=
ons, unsvbscribes) go tohttp://sweetmarias.com/maillistinfo.html#personals=ettings

3) From: Robert Gulley
Aaron
Thank you for that report - particularly since I also use an iroast 
(2). I was wondering if you could share your projected profile for 
this one since you said it needed more heat - I'd like to have a good 
shot at getting it right on the first go 'round.
I have not had this before, but I have been looking forward to trying 
it next - now I am anxious to roast it!
Thanks again,
Robert RG
At 08:18 AM 10/20/2007, you wrote:
<Snip>
"I have measured out my life with coffee spoons."  ~T.S. Eliot  

4) From: Aaron
Lets try this again and hope thunderchicken doesn't crash on me again..
Robert,  I roasts vary slightly from unit to unit, and from the IR1 to 
the IR2 I hear the heating curves are SIGNIFICANTLY different...
so with that ,  these are estimations,  you may have to tweak them for 
your machines temperment.
My general all purpose works with anything roast is
375 degrees 3 minutes
400 degrees 3 minutes
430 degrees 1.5 to  whenever I am happy with the roast level, i hit the 
cool button.
Id jack the 400 to 405  and the 430 to possibly 435 - 440 for this one 
to try it.
This one is not going to be a big cracker for first so you will have to 
listen and smell fairly close for first crack but you will know when it 
starts.  Also, it's fairly hard to ruin this bean,  just watch and 
smell, when you smell second coming on, Id recommend the cool 
button....though some like it into second crack.  I try to get it about 
30 seconds after first crack has completed, get a good thoroughness in 
but some coffee's it's hard to do because the crack lingers along, or 
just never fully kicks in as others would.
also a trick with the I roast,  if you find it is just not getting quite 
as hot as you want,  take a kitchen knife and holding the handle, hold 
one of the blades over one of the ports in the top of the unit to cut 
the airflow down.... this will give you an almost immediate 10 to 15 
degree rise in it.... I have had beans at the threshold of first crack, 
doing this trick push them right into it full force.   Generally I find 
that at the end of the second cycle, the beans are just at the threshold 
or just beginning first crack and when the final heat ramps in, they 
goto town.
oh and finally.  about 5.5 ounces is about where you want to roast with 
this bean.  it's a bit coarse and doesn't  float around as well as some 
other beans do.
Hope this helps.
Aaron

5) From: Robert Gulley
Thanks Aaron - great info! So far I haven't had an issue with beans 
not wanting to go into 1st crack - but I like the tweak option you've 
suggested. I have had to go the other route a few times - I 
occasionally blow on the screen to push the chaff aside - helps with 
more airflow a little. I like to roast to about the same level as you 
do - just to0 the end of first crack and a little beyond, for most of 
my beans.
I'll be roasting this a little later on today - thanks!
Robert RG
At 12:12 PM 10/20/2007, you wrote:
<Snip>
"I have measured out my life with coffee spoons."  ~T.S. Eliot  

6) From: Les
Robert,
One of the nice things about the Aussie coffees is it does have a wide
sweet spot.  I have always enjoyed this bean too.  Now that Aaron has
my mouth salivating, I am going to have to put that one on my list for
my next order.  I am enjoying the last of last years Yirg as I type.
Les
On 10/20/07, Robert Gulley <2bopen4all> wrote:
<Snip>

7) From: Robert Gulley
Les
Glad to hear the bean is forgiving! So far I have been so pleased 
with my iroast2 - as a beginner it allows for enough consistency that 
I feel like I can get a handle on various roasts (just a starting 
point, mind you) but have results consistent enough so that as I make 
changes I can begin to anticipate the differences.
Have to admit, however, I am anxious to see the results people get 
with the 1600 B. - when my iroast dies, that may be my next machine. 
By that time little bugs will be worked out, and workarounds devised, etc.
Robert
At 01:13 PM 10/20/2007, you wrote:
<Snip>
"I have measured out my life with coffee spoons."  ~T.S. Eliot  

8) From: Robert Gulley
Thanks again, Aaron for the suggestions on the roast. I did indeed 
need to raise the temp just a bit since first crack was delaying 
longer than my usual roasts - used the knife trick, worked great. I 
realized after the roast was over that the AME produced far less 
chaff than normal for a non-decaf - in fact, it resembled a decaf in 
that regard. I presume this accounts for the slower first crack.
Can't wait to try it in the morning - won't be rested quite long 
enough, but hey - them's the chances you take! Of course, it will be 
even better on Monday/Tuesday!
Full city/+ was Tom's rec. and it sure looks right.
Cheers!
Robert RG
At 12:12 PM 10/20/2007, you wrote:
<Snip>
"I have measured out my life with coffee spoons."  ~T.S. Eliot  

9) From: Aaron Scholten
Oh yer gonna like it Robert,  I let mine rest only 12 hours...  Ok ive 
been in withdrawls since my last of it went bye bye several months ago 
and was jonesin once I smelled it again.  I resisted the temptation of 
nailing a cup fresh out of the roaster, I did manage to wait until the 
next morning.  Today now, after a full 24 hours rest,  simply wow.... I 
cant wait until tomorrow....  this is another that has a fairly long 
'flavor zone' with it as well, it's not going to lose its appeal if you 
miss the magic day it's ready.
Enjoy
Aaron

10) From: Robert Gulley
Yup - had my first cup after about 12 hours myself - great cup. Will 
force myself to wait until 36 hours for the next round - meanwhile 
I'll continue to enjoy some classic mandheling - kind of my go-to 
roast whenever I want a known quality cup (that and my Harar Horse)!
Cheers!
Robert RG
At 08:18 AM 10/21/2007, you wrote:
<Snip>
"I have measured out my life with coffee spoons."  ~T.S. Eliot  


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