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Topic: the other half of the behmor report... (2 msgs / 59 lines)
1) From: Bryan Wray
Here is what makes it really long...!
1st Roast: Nicaragua Matagalpa Pacamara Peaberry; 1/2lb; P4;C (added time 4 times during the roast, to bring it up to maximum time).
F.C. with 2:45 remaining; S.C. with 1:20 remaining; hit cool button with 1:15 remaining.  The finished product was a little darker than I would have liked (FC+), and I feel that I probably missed out on some of the flavors due to over roasting it, but it was still a pretty good roast and tasted alright in the press, although as an espresso the "roast" flavor really came through.
2nd Roast:  Brazil Poco Fundo; 1/2lb/P3/B (13:00)
F.C. with 1:15 remaining, and never finished first crack.  I haven't tried this cup yet, but am guessing it is going to taste off due to being under-roasted.
3rd Roast:  Sulawesi Grade One Toraja; 1/2lb/P4/D
F.C. with 1 minute remaining and finished first crack as cooling cycle kicked in.  I heard one pop while the cooling cycle was running, but I am guessing it was leftover from first and not second because the result was a more city+ than full city.  I haven't tasted this one yet either.
4th Roast:  El Salvador "The Juan Fransisco Project;" 1/2lb/P5/15:00
F.C with 3:10 remaining and I manually stopped the roast with 2:40 remaining.  The roast ended up a true city, and although I have not yet tried it, I am looking forward to it.  *This is the closest I have come to a "rolling first" so far.  The snaps were all pretty close together.
5th Roast: Ethiopian IMV; 1lb/P3/20:15 (then added 3 times while roasting)
F.C. with 2:20 remaining and let the cycle run it's coarse.  The roast never entered second crack, but by looking at the beans, it must have been very close.  I have had the IMV on day 1, 2, and 3 so far liking day 3 the best.  I did a press on all three days and then pulled a shot yesterday (day 3) and was really impressed.  It was still a little too fresh (huge bubbles and lots of them) but it tasted alright, I think today is going to be great.  I don't have to go on and on about this coffee, because if you have tried it, you know exactly what I am talking about... when you roast it, it smells like you are roasting flowers and strawberries, when you grind it, it smells like you are grinding flowers and strawberries, and when you drink it... well... yeah, it does.  I find it interesting that the greens even have a strawberry-like smell to them (at least to me, maybe it's in my head...).  Wow I love this coffee... probably time for about 20lbs. more!
6th Roast: Sumatra Classic Mandheling; 1/2lb/P2/14:00
F.C. with 2:15 remaining
S.C. with 9 seconds remaining and I let the roast finish up itself, opening the door 4 minutes into the cooling cycle.  Turned out at FC/FC+ and was absolutely spectacular as a S.O.  I tried it on day 2 and day 3 (both times as a SO shot) and day 2 was my favorite.  There was so much crema that it actually overflowed the pour spouts on the portafilter!  The only way I could describe the shot was "while earthy (obviously) really really REALLY smooth, almost.... boring..."  My fellow barista (who likes black coffee but isn't really into straight espresso yet) looked at me kind of sideways and said, "What that's it?  It's really smooth?"  And all I could say was the same thing again, really smooth, almost to the point of boring.  I don't mean to say that it was a bad cup by saying it was boring, if anything it was probably the perfect cup, in fact.  It wasn't bitter at all, it wasn't sour at all.  There was some acidity, but not very much at all, just barely enough.  Really
 great... Anyway, I'll stop waxing-poetic about the shot, just know, it was very tasty!  I think I was able to lock in my profile for Sumatra Classic on my first try!  Beginner's luck is awesome sometimes!
7th Roast:  (Your going to hate me and shun me for this) "Mystery Bag1;"1/2lb/P1/13:30
So let me explain...  About 3 orders back I was transferring some beans from the plastic bags into jute bags and managed to forget to label two of them. I have narrowed it down to two possibilities and I know they are both wet processed.  I believe they were originally a 5lb order of Columbia Excelsio 13556 and a 5lb order of Java Estate Djampit.  But since I forgot to label them I won't know until I taste them right!  (And if you can tell by the fact that these are both pretty old crops, the lack of labeling pushed them to the back of the stash).  Once I drink them I should be able to distinguish which is which pretty easily (hopefully).  Either way  here are the roasting notes:
F.C. with 1:30 remaining and I let it go into the cooling cycle probably a little too early as I am not totally sure that F.C. was done, but the cup will tell if it is okay (so, obviously I haven't tasted this one yet).
8th Roast: "Mystery Bag1;" 14oz on 1lb/P2/22:30
F.C. with 1:55 remaining
S.C. with 0:02 remaining and I let the roast go into the cooling cycle.  Finished up a nice FC roast, but haven't tasted it yet.
9th Roast: "Mystery Bag1;" 14oz on 1lb/P1/20:30
F.C. with 7:05 remaining
S.C. with 3:02 remaining
Stopped the roast at 2:35 remaining to achieve a vienna/vienna+ (not quite french though).  I will put this one though tests along with the other two roasts of "Mystery Bag1" so I can identify which one it is, and then I will hopefully be able to roast the other one a little more accurately and without having to roast at each end of the spectrum.
10th Roast: Cameroon Caplami Java 1/4lb/P2/10:30
F.C. with  2:30 remaining
S.C. with 0:35 remaining and stopped (hit cool) the roast at 0:35 remaining.  I am really looking forward to trying this one tonight.  It turned out a perfect full city roast.
So there you have it folks, my really really long email of experiences so far!  As a disclaimer I work in a coffee shop, so I am not drinking all this coffee!  The customers are really enjoying all of the free taste tests that have been going on over the coarse of the last 3 days, though, that's for sure!
Again, sorry about the long post, but I just thought I would weigh in with what I have found, experienced, and roasted so far.  If you have made it this far through the email, thanks for reading and especially thanks for anyone that replies with any advice they might have, or any answers to my questions!
-Bry
Bryan Wray
NaDean's Coffee Place
Kalamazoo, MI
"It is my hope that people realize that coffee is more than just a caffeine delivery service, it can be a culinary art"- Chris Owens.
       
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2) From: Bob Luis
Thanks for the report Bryan. I will have to comare my notes.
On Nov 30, 2007 4:53 PM, Bryan Wray  wrote:
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