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Topic: India Mallali Estate "Tree Ripened Natural" (10 msgs / 242 lines)
1) From: JoAnne Phillips
My roaster is an iRoast (not 2).  Thanks to all the suggestions I got  
when I first tried to roast with it my life is now serene.  That is  
to say it was until I tried to roast the above bean.  The first roast  
was very uneven.  I'm fortunate if I can hear even one crack of 1st  
and usually just add a minute or so to that and figure it should now  
be over and then try to go by color to push the cool button.  Believe  
it or not this works fairly well.  I have a couple of profiles I find  
work well and my mornings are filled with wonderful coffee.
Alas, the roast I achieved with this system was a dismal failure.   
Some beans were almost charred and some barely roasted.  This was not  
just an uneven roast it was a mess.  Many of the beans still had  
chaff on them.  Unfortunately I wanted this for a gift (never roast a  
strange bean as a gift!!!).  The next day I tried again.  Because my  
roaster runs hot, I weigh carefully and use 130 g of green.  I did  
this.  However, this time I watched the beans more carefully and was  
amazed to notice that once the roaster had slowed down around three  
minutes into the roast the beans moved almost not at all.  This  
caused the ones on the bottom to char and those on top to not roast.
I have since roasted several other beans and had no problems.  Has  
anyone else had problems with these beans in an iRoast?  Are they  
more dense than other beans - they can't have weighed any more  
because I put them on the scale.  My next attempt will be with 100 g  
in hopes that a smaller quantity will agitate correctly - but even  
so, that will not satisfy my need to understand what went wrong.
By the way, I too sent off an order to SM the other day -- but mine  
was for a Maestro Plus grinder.  I almost hesitate to mention in on  
this "roaster" list.  LOL
JoAnne in Tucson

2) From: Chris Hardenbrook
JoAnne - This is one of my favorite beans and I too roast with an 
i-R(1).  It is tricky in my experience because the timing between 
just right and way too far is critical.  Tom recommends Full City to 
FC+ and the difference between FCity and FCity+ is about 3 seconds 
(okay, maybe 15-30 seconds but quick, nonetheless). It takes a 
watchful eye and a finger poised on the cool button.  Regardless, 
some beans always turn out more roasted than others.  I take this as 
an artifact of the tree-dried natural process.  Some beans are going 
to have thicker fruit coats, some are going to tree-dry more 
uniformly than others, and bean size matters in this process, too.  I 
find the beans that are still light brown when others are dark brown 
are less tasty in immediate post-roast crunch tests and I generally 
sort those beans out and toss them into the garbage.  I'm left with a 
more uniform looking roast and it tastes better, too.  I'm still 
experimenting to find a proper profile that will stretch the time 
between the relative non-event of First Crack to the sudden onslaught 
of Second Crack.
Chris in Hilo
At 06:20 PM 11/14/2007, you wrote:
<Snip>

3) From: eric estes
That is a great coffee, isn't it?  My last roast I finally managed to hit t=
he "sweet spot" and got the milk chocolate explosion Tom talks about in his=
 review.  
 
I am using an IR2, and to get an even controllable roast I had to reduce ba=
tch size to 130 grams.  Otherwise they just "choked" the roaster and I woun=
d up with a lot of "burnt" beans.  Funny though, even in that state it cupp=
ed pretty good. 
<Snip>
t: Re: +India Mallali Estate "Tree Ripened Natural"> Date: Wed, 14 Nov 2007=
 18:48:25 -1000> > JoAnne - This is one of my favorite beans and I too roas=
t with an > i-R(1). It is tricky in my experience because the timing betwee=
n > just right and way too far is critical. Tom recommends Full City to > F=
C+ and the difference between FCity and FCity+ is about 3 seconds > (okay, =
maybe 15-30 seconds but quick, nonetheless). It takes a > watchful eye and =
a finger poised on the cool button. Regardless, > some beans always turn ou=
t more roasted than others. I take this as > an artifact of the tree-dried =
natural process. Some beans are going > to have thicker fruit coats, some a=
re going to tree-dry more > uniformly than others, and bean size matters in=
 this process, too. I > find the beans that are still light brown when othe=
rs are dark brown > are less tasty in immediate post-roast crunch tests and=
 I generally > sort those beans out and toss them into the garbage. I'm lef=
t with a > more uniform looking roast and it tastes better, too. I'm still =
<Snip>
en the relative non-event of First Crack to the sudden onslaught > of Secon=
d Crack.> > Chris in Hilo> > At 06:20 PM 11/14/2007, you wrote:> >My roaste=
r is an iRoast (not 2). Thanks to all the suggestions I got> >when I first =
tried to roast with it my life is now serene. That is> >to say it was until=
 I tried to roast the above bean. The first roast> >was very uneven. I'm fo=
rtunate if I can hear even one crack of 1st> >and usually just add a minute=
 or so to that and figure it should now> >be over and then try to go by col=
or to push the cool button. Believe> >it or not this works fairly well. I h=
ave a couple of profiles I find> >work well and my mornings are filled with=
 wonderful coffee.> >> >Alas, the roast I achieved with this system was a d=
ismal failure.> >Some beans were almost charred and some barely roasted. Th=
is was not> >just an uneven roast it was a mess. Many of the beans still ha=
d> >chaff on them. Unfortunately I wanted this for a gift (never roast a> >=
strange bean as a gift!!!). The next day I tried again. Because my> >roaste=
r runs hot, I weigh carefully and use 130 g of green. I did> >this. However=
, this time I watched the beans more carefully and was> >amazed to notice t=
hat once the roaster had slowed down around three> >minutes into the roast =
the beans moved almost not at all. This> >caused the ones on the bottom to =
char and those on top to not roast.> >> >I have since roasted several other=
 beans and had no problems. Has> >anyone else had problems with these beans=
 in an iRoast? Are they> >more dense than other beans - they can't have wei=
ghed any more> >because I put them on the scale. My next attempt will be wi=
th 100 g> >in hopes that a smaller quantity will agitate correctly - but ev=
en> >so, that will not satisfy my need to understand what went wrong.> >> >=
By the way, I too sent off an order to SM the other day -- but mine> >was f=
or a Maestro Plus grinder. I almost hesitate to mention in on> >this "roast=
er" list. LOL> >> >JoAnne in Tucson> >=> homeroast mailing list>http://lists.sweetmarias.com/mailman/l=istinfo/homeroast> To change your personal list settings (digest options, v=
acations, unsvbscribes) go tohttp://sweetmarias.com/maillistinfo.html#pers=onalsettings
Windows Live Hotmail and Microsoft Office Outlook  together at last. =
Get it now.http://office.microsoft.com/en-us/outlook/HA102225181033.aspx?pid=CL10062=6971033=

4) From: Michael Dhabolt
JoAnne,
I'm roasting this bean in a highly modified Poppery 1 which allows
enough air flow and heat control that bean circulation and profile
control is not a problem for me.  However, the roast is definitely not
an even, 'pretty' roast, it is probably one of the ugliest roasts in
my experience.  I cull the lightest colored beans after cooling and
remove between one and two tablespoons of the culls per each one half
pound roast.  I don't cull all of the off color beans, only the worst.
 I believe that, as with many Ethiopians, culling back to a consistent
color would rob the roast of a substantial amount of its unique
character.
The good news is: the bean is exceptional.  I've been surprised at not
seeing more comments on it.  The almost total lack of acidity, the
chocolate, the sweetness and the huge syrupy body are almost
unparalleled, IMO.   I am currently using this bean as 25% of an
espresso blend along with 50% Brazil Yellow Bourbon and 25% Ethiopian
Misty Valley.
Now that the cat is out of the bag, I hope it doesn't disappear before
I can order a bit more.
Mike (just plain)

5) From: Michael Dhabolt
I just received a phone call from a friend who I've been roasting for,
for several years.  The guy used to described himself as a french
roast *$ junky.  I have been roasting a 50% Harrar Horse and 50%
Brazil or Mexican for him and have slowly brought him down to a roast
that is bit lighter than Vienna.
Last weeks roast for him was the Harrar Horse with the India Mallali
Estate "Tree Ripened Natural".  The phone call was the first in
several months and was to congratulate me on what he termed the "best
coffee I have ever quaffed, bar none".  The guy is a Doc and was 10
minutes away from going into surgery but felt that the phone call was
important enough that he couldn't wait.
Mike (just plain)

6) From: Sean Cary
Should I order some and let it sit for three months??
Sean
Time has slowed to a creep...
On Nov 15, 2007 9:30 PM, Michael Dhabolt  wrote:
<Snip>

7) From: Brian Kamnetz
Sean,
Sure, go for it, order it. Shouldn't hurt to sit for three months as
long as it isn't in temp extremes. As Tom often reminds us, coffee is
an annual crop. Many people on this list have greens for much longer
than 3 months. Then you will have it there ready for roasting as soon
as you want to roast after you get home. Come to think of it, you'd
maybe do well to also get an "old faithful" green, one that turns out
every time; sounds like this bean is a tad touchy to roast, and you
might want to roast something else right away, so that you have it to
sip on while you fiddle with this bean.
Brian
On Nov 15, 2007 1:46 PM, Sean Cary  wrote:
<Snip>

8) From: Robert Gulley
Congrats on a great roast, and even bigger kudos for moving your 
friend away from the char$ side of night!
Robert RG
At 01:30 PM 11/15/2007, you wrote:
<Snip>
"I have measured out my life with coffee spoons."  ~T.S. Eliot  

9) From: Chris Hardenbrook
Green beans, properly stored, will last for a year minimum and two to 
three if very properly stored.  Three months? Take a chance!
Chris in Hilo
At 08:46 AM 11/15/2007, you wrote:
<Snip>

10) From: Michael Dhabolt
Sean,
Go for it. Keep working on that short timers chain.
Mike (just plain)


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