January 3 my patio hit 71 degrees. After a spate of colder than
normal temps this was just too good to pass up. I hauled all three
of my roasters out onto the picnic table and started a production line.
First was Kenya Nyeri Ruiruiru in the iRoast 1. I had a profile that
had produced a very nice cup with this green on an earlier roast and
I followed it successfully again. I left the chaff in the lid when I
cleaned the machine.
Next came 2 1/2 oz of IMV in my old Fresh Roast 8+. This bean had
totally stalled the airflow in my iR on earlier tries and had
produced a very undesirable sour cup. I later double roasted and
produced something, that while not great, was at least drinkable. To
my surprise it wouldn't circulate in the FR8 either and I dumped part
of the roast after about 30 seconds to reduce it down to where it
would circulate. All went well after that and I got a nice FC result.
I then took the beans I'd dumped and weighed them, adding enough
fresh green to make 2 oz. I roasted these in my brand new FR8. Good
circulation, first crack after 4 1/2 minutes, 1 min. lull and a few
snaps into 2nd I moved the knob to cool. Again a nice FC roast.
When cool I mixed these two together and put them in a small mason
jar with the lid still not tight and set them on the counter next to
the jar holding the Ruiruiru.
By now the iR had sat cooling for almost an hour and when I put my
hand on it there was no apparent heat. I now roasted 4 oz of
Ethiopian Natl. Sidamo WP Decaf (remember I left chaff in the lid).
I didn't have a previous profile for this so I duplicated what I'd
done with the Ruiruiru: 340/3 mins; 400/3 mins; and 450/9 mins. At
7 1/2 minutes the beans showed tiny oil spots here and there and I
hit cool. As usual I didn't hear any cracks, but just had to judge
by color and smell.
Yesterday I could stand it no longer and I had a cup of the IMV for
breakfast. Very nice but not memorable. Second cup I tried the
Ruiruiru - ditto. Today I did the same thing and apparently it takes
4 days for flavor to fully develop in these beans because both of
them produced a wonderful cup (even my husband, a tea drinker, said
they were good when he took a sip). After lunch I wanted another cup
but also want to sleep tonight so I ground 1/2 Ruiruiru with 1/2
Ethiopian Sidamo and it knocked my socks off!!
Three wonderful cups of coffee, each a bit different, each absolutely
memorable. This is what we roast for. Just had to share.
BTW, the Sidamo has not developed oil past the occasional tiny spot -
JoAnne in Tucson