HomeRoast Digest


Topic: El Salvador Yellow Bourbon (26 msgs / 682 lines)
1) From: John Despres
Roasted Jan. 21, Gene Cafe, 230g, ambient temp 59F.
Profile: preheated to 300 then roasted 300F for 5m of drying, 435F until 
10:00, 451 until 13:00, 475 to first, 465 to end, cooled in vacuum 
colander. Full city. Finish weight 195g
Profile
First crack at 14:26, ended at 17:00 and immediately cooled.
Brewed 30g this morning in the French Press. Medium grind - Grind aroma, 
bright, sweet, lemon - 1 minute rest before stirring and 5 before 
plunging, poured, wet aroma was still bright and "relaxed", lemon.. 
Tasted wonderful. A very gentle coffee with a good body. Lemony, sweet, 
a bit of chocolate and a sweet aftertaste on the back of the tongue.
I think this is a denser bean than I first roasted for. Next roast will 
be a faster, steeper ramp up after warming. Perhaps preheat to 300 then 
roast 300F for 5m of drying, 451F until 10:00, 471 to 1st, 465 to end of 
1st.
Yum, yum, yum, yum.
John
John A C Despres
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2) From: Eddie Dove
You are committed to doing everything possible to make me place
another coffee order ...
Glad to hear about the Yellow Bourbon; I thoroughly enjoyed the Orange
Bourbon and still have a pound of that one.
Keep the cuppings coming!  They are greatly appreciated!!!
Eddie
-- 
Stop telling God how big your storm is.
Instead, tell the storm how big your God is.
Home Coffee Roasting Blog and Referencehttp://southcoastcoffeeroaster.blogspot.com/On Jan 24, 2008 7:16 AM, John Despres  wrote:
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3) From: Allon Stern
On Jan 24, 2008, at 8:21 AM, Eddie Dove wrote:
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Any cupping notes on the Blue-Green Bourbon?
(chalky overtones...)
-
allon

4) From: PJ
John
How much water was added
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5) From: John Despres
Ohhh... Good question PJ. 32 ounces - 8 tasse
John
PJ wrote:
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John A C Despres
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616.437.9182
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6) From: Seth Grandeau
I just did my first roast of this, going to full city.  I'm drinking it now
on 1 day's rest and I'm liking it.  I can definitely taste a little of the
honeydew mellon flavor and it has nice complexity, which seems to fade as
the coffee cools.  All in all, a very pleasant morning cup.
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7) From: John Despres
This is one of my favorites. It's also very popular with my friends. I =
plan on roasting some this afternoon then I'm sending it to Mr. Dove for =
a little Gene Cafe Roasting evaluation. Yikes!
John
Seth Grandeau wrote:
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8) From: Eddie Dove
I did get the El Salvador Yellow Bourbon from John this week; the same
week I was enjoying the El Salvador Orange Bourbon.
Another stressful day ... when I got home from work the beans beckoned
unto me.  Beans smell great, dry grounds smell great, into the
Swissgold pour over, wet grounds smell great and the coffee smells
great.
First sip ... Ahhhhh, yes!  Nice smooth chocolate similar to a
chocolate truffle I had the night before, with just the slightest hint
of melon sweetness.  And when the cup cooled, it was just at its
epitome.  The flavors seemed to concentrate around center and the
buttery body begged another sip.
What a great way to wrap up a day!  Many thanks to John and his Gene Cafe!
Eddie
-- 
Stop telling God how big your storm is.
Instead, tell the storm how big your God is.
Home Coffee Roasting Blog and Referencehttp://southcoastcoffeeroaster.blogspot.com/On Mon, Mar 3, 2008 at 9:57 AM, John Despres
 wrote:
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9) From: David Rossell
I totally didn't get this when I roasted the El Salvador Yellow Bourbon.  The
cup had lots of body, but none of the chocolate or melon you described.  Can
you give a little info on your roasting profile for it?
David
David Rossell
Administrator of Network Services and Planning
Norwood School
8821 River Rd.
Bethesda, MD 20817
(301) 841-2178
drossell

10) From: John Despres
Sure thing, David!
I just happen to have it at hand. I had a good feeling about this roast =
when I finished it - I almost kept it and roasted another batch for =
Eddie... I'll try to match it today.
If you like, I'll send you the log sheets, but here's the profile as I =
roasted it, not the profile I wrote ahead of roasting (I made a 30 =
second adjustment on the fly).
No pre-heat, 300F for 5 minutes, 455F to 11:30, 471F to end of first, =
455F to end of roast (17:30), in drum cool to 250F, end & col/vac cool.
Ambient temp was 65 F, 1st crack at 14:00, ended 15:30, pre roast weight =
229g, post weight 190g for a moisture loss of 17%
Let us know how it tastes.
John
David Rossell wrote:
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11) From: John Despres
Thank you, Eddie. That makes me happy. I've spent the past 30 years or =
so subjecting myself to public reviews in the theatre or sculpture and =
the good reviews are always the best! And this is one of my favorite =
reviews.
It's been a few rough days around here for various reasons, so Eddie's =
review comes at the perfect time.
John
Eddie Dove wrote:
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-- =
John A C Despres
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616.437.9182
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12) From: David Rossell
Thanks!  I just got 35 lbs. of coffee from Tom, so it may be a little while
before I'm placing another order.  I'll be sure to post to the list, though,
when I try the Yellow Bourbon again.
I think I'll be roasting my first-ever batch of Blue Batak tonight.  With all
the good press it's gotten on the list, I'm really looking forward to it . .
.
David
David Rossell
Administrator of Network Services and Planning
Norwood School
8821 River Rd.
Bethesda, MD 20817
(301) 841-2178
drossell

13) From: John Despres
Try taking the Blue Batak to FC or FC+. I think it really comes into =
it's own at the darker end after a few days rest.
John
David Rossell wrote:
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Hug your kids
616.437.9182
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14) From: Brett Mason
Blue Batak FC is mu drip cup of the morning...  Rested 3 days, still needs a
little more rest.  But it is a nice cup. deep Sumatra body, a little
funkiness....
Brett
On 3/11/08, John Despres  wrote:
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15) From: Seth Grandeau
I've had no luck with Blue Batak, but it may have been during my
over-roaster phase.  I should try it again.  I think I have enough for one
more batch.
On 3/11/08, Brett Mason  wrote:
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16) From: Brett Mason
I am not yet satisfied with the BB...  Still, with the rave reviews online,
I continue to believe it's a ME problem, roasting or resting, etc....
On 3/11/08, Seth Grandeau  wrote:
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17) From: John Despres
Brett, this is one of those that I think needs about 5-6 days of rest. =
You mentioned it still has a bit of the funkiness after 3 days. I think =
you'll find it's smoothed out quite a bit by Friday or Saturday. You =
might even find more specific flavors.
I get quite excited by new fresh roasts and often don't let them rest =
long enough, but when I do, I am rewarded for my patience.
John
Brett Mason wrote:
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-- =
John A C Despres
Hug your kids
616.437.9182
Scene It All Productions 
JDs Coffee Provoked Ramblings =
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18) From: Les
Try a slightly faster ramp up and the funkiness should go away.
Les
On Tue, Mar 11, 2008 at 7:02 AM, John Despres <
john> wrote:
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19) From: Brett Mason
Will do!
Brett
On 3/11/08, Les  wrote:
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20) From: Bill
I just finished 3 pots of BB the last few days... It had rested 21 days
(gave to a friend who didn't like it at all, and he gave it back).  I
thought that the extra time actually made it better.
Yeah, I found a faster ramp better on that bean.  As in, 8 minutes to 1st
crack, not 12.  12 minutes, the beans didn't expand much.  I blame the
density of the bean... not the roaster!
bill
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21) From: Dennis Parham
21 DAYS???  sheesh! lol
Dennis Parham
On Mar 11, 2008, at 4:42 PM, Bill wrote:
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22) From: Bill
I know... I figured I'd have massive issues.  He gave it back and I thought,
"well, if this stinks, I'll grind it and throw it in the folgers bin at
work..."  anyway, it didn't stink, it was different and in some ways better
than it had been at 7 days.  Like I said, I wasn't planning on drinking
it... but the earthiness of the sumatra REALLY came out, and the sweetness
stayed.  It was way good...bill
On Tue, Mar 11, 2008 at 2:56 PM, Dennis Parham  wrote:
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23) From: Dennis Parham
hehehe yeah... I have become desperate a few times when running out of  
roast and seeing some extra ground stuff I let "expire" but didn't  
have the heart to throw it out..lol and it ended up not being all that  
bad! a little flat but still drinkable!  however I had TERRIBLE issues  
with the Sulawesi  a few years ago... no matter what I did it tasted  
like burn rubber! I LOVEd the mouth feel but the taste was horrible to  
me and a friend who also roasted it.. we had 5 lbs each of it and just  
so not to waste it.. used it in blends for about a year... and I mean  
a TIMY amount... here on SM list it had high praise and I so wanted to  
love it.. but... could not get over that taste...
Dennis Parham
On Mar 11, 2008, at 6:14 PM, Bill wrote:
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24) From: Brett Mason
I remember the Sulawesi...
Hey Dennis, nice to see you onlist.  Where have your travels taken you now?
Brett
On 3/13/08, Dennis Parham  wrote:
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25) From: Dennis Parham
IM down here in West Palm Beach, just working on a few business  
Ventures! How are ya?? I have been so busy !!! but always taking time  
for my Espresso!!  well until about 4 months ago! my element went out  
on my FAEMA so I have been frantically trying to locate a  
replacement... espressoparts are saying they have it from another  
warehouse in California and Im waiting for it to arrive!! WOOHOO!!   
yea.. its been terrible without my espresso! I jus cant get really  
into Drip coffee and French Press like Espresso... im a die hard  
lover! lol maybe allot f it is in the artistry of the shot and the  
kewl equipment! lol Anyway... my stash had been dwindling for a bit  
since I had to relearn how to roast and blend ( then desired) for drip  
and french press to get some things I liked!  lol Just made a nice  
order though in anticipation of my new heating element!! lol so what  
have you been up too?? Im thinking of getting that Behmor roaster...  
my condo here is a pain to roast inside with my modded poppers but I  
recently decided to try the DB/HG setup... WOW its great for the money!!
Denis Parham
On Mar 13, 2008, at 9:54 AM, Brett Mason wrote:
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26) From: Brett Mason
Behmor looks awesome...
We moved the family from California to Iowa, working in aviation.
Bigger house, more room for coffee!  Now that we live in the middle,
it seems the whole lower 48 is only a two-day drive away....
Glad to see you!
Brett
On 3/13/08, Dennis Parham  wrote:
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