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Topic: So Is This Hard, Soft, Fast Slow? (4 msgs / 115 lines)
1) From: Florida Randy
Cameroon Caplami Java - is this a hard/soft....high/low?  I think I'll
try it on P2 at FC to FC+.  This is the kind of extra info that would be
helpful in notes somewhere :).
Here's to Roasting Notes!
Randy in Florida

2) From: John Despres
Tom's notes tells us the Caplami is grown at average 5000 feet, meaning 
it should probably be treated as a dense bean. I'm looking at a one 
pound bag of Caplami right now and while most have a shallow seam, 
several have deeper cuts which will allow heat into the bean at a 
quicker rate. I imaging this will mean a somewhat uneven roast, but 
should be expected.
I think I'll roast some up Sunday to see exactly what happens
As to profile choices for the Behmor, I can't help with that.
Tom's noteshttp://www.sweetmarias.com/coffee.africa.cameroon.htmlI hope this helps
John
Florida Randy wrote:
<Snip>
-- 
John A C Despres
Hug your kids
616.437.9182
Scene It All Productions 
JDs Coffee Provoked Ramblings

3) From: Florida Randy
John - thanks!  i re-read the notes and took a closer look at the beans
by your description.  very interesting and helpful.  i did a roast last
evening...FC close to FC+.  Beans seem railry even in color.  will wait
until tomorrow to taste.  apreciate reading how others "see" their beans
and determine where to go with them.  i'm hoping someday there will be a
bean specific "notes" section that would start with tom's notes and
allow others to post their experiences with the roast/taste and
specifically where roasters with different machines can note their
machine-specific findings.  that stuff exists here on the list but not
in an organzied way that can be quickly referenced.
thanks again for sharing.
randy
On Fri, 01 Feb 2008 23:49:01 -0500, "John Despres"
 said:
<Snip>

4) From: John Despres
Hi Randy.
It would indeed be nice if there were some sort of data base or specific 
site listing this type of information. I keep a separate file to which I 
move those posts for further reference. I re-read these posts quite 
often and make my own notes and adjust according to my tastes. There are 
a few rules of thumb, but it's up to you, really. Make and keep your own 
notes and develop your own roasts,
There's no such thing as the "perfect" roast until it's in the cup. From 
there it may be improved by adjusting the roast one way or the other. I 
understand the confusion as every bean, with varying roasts can provide 
many different cups of coffee.
Just keep roasting and have fun. Ask as many questions here as you like! 
Someone will jump in and give you advice. Just don't ask how to keep 
your grinder clean if you don't want confusion...
This is fun!
John
Florida Randy wrote:
<Snip>
-- 
John A C Despres
Hug your kids
616.437.9182
Scene It All Productions 
JDs Coffee Provoked Ramblings


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