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SLOW down! Grassy is often too fast drying stage, too thin also too fast
overall. Try about 3:30 to 300f yellowing, through tanning to 400f start of
1st @ ~8:30, baby it through 1st to EOR in 3 to 4 minutes ending C+ to even
LFC just before 2nd, total roast time 11:30 to 12:30. You may find a better
balance of body with the fantastic acidity.
My current Esmerelda Gesha roast batch I broke my norm and have had at least
one cup each day from 1/2 day rest on. No grassiness ever.
Pacific Northwest Gathering VIhttp://home.comcast.net/~mckona/PNWGVI.htmKona Konnaisseur miKe mcKoffee
URL to Rosto mods, FrankenFormer, some recipes etc:http://www.mckoffee.com/Ultimately 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/
[mailto:homeroast-admin] On Behalf Of Kris McN
Sent: Saturday, October 20, 2007 10:00 AM
Subject: +Help with Esmerelda Gesha profile
I need help with my roasts of the Panama Esmerelda Gesha. I'm drinking my
3rd roast of it this morning (on 4.5 days rest) and, while this one is
better than my first two attempts, I'm still not hitting it. I was having
trouble a couple of weeks ago adjusting my roasts to the quick change in
weather here - it went from warm and dry to cool and damp in about 2 days
this year (dang La Nina!) - but the IMV and Mallali tree-dried I did at the
same time as this Gesha batch are excellent, so I think I've overcome that
problem. My first two batches weren't bad, but there was just nothing
there. Like miKe described it; thin the first day, down to nothing days
2-3, then coming back day 4, but in this case the day 4 come-back is still
nearly nothing. I use a HG/BrM setup. I've been aiming for C-C+ with each
roast, pulling it about 2 minutes after the start of 1st (usually about 45
seconds beyond the end of 1st) for a total time of around 8:45 this last
time, 9:30 the first two times. With this 3rd roast, I shortened the drying
time and speed up the ramp to first crack and now day 4 there's more there,
quite a bit of lemon on the front end, smooth, but still really thin.
Yesterday it was a bit grassy, not lemony. I've been using a steady ramp
to first after the drying stage each time (just adjusting the speed of the
ramp), then backing off a bit once 1st starts until I pull it.
Any suggestions from Gesha Lover's out there? Tricks in your gesha
profiles? This is my first gesha experience, and given the rapturous
reviews it always receives, it's got to be me and not the bean that's the
problem. I'm thinking I might pull it further into C+ next time, just
extending the end a little bit. Any help would be appreciated.