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Topic: India Anohki Coffee (Liberica) Round 2 (11 msgs / 247 lines)
1) From: Les
I am drinking my first cup of the second round of the India Anohki Coffee
(Liberica).  It is a bit tamer than the 1st round.  I am not sure if it is
the roaster or that I anticipated some of the flavors.  Strong Blueberry all
over.  I am getting a nice chocolate note and a very sweet finish.  Very
fructose type of sweetness.  Not a caramel.  This really is a different
bean.  I didn't hit first crack until 405.  This is 20 degrees above the
normal 385 for an Arabica bean.  Having the USRC roaster gives control that
I have not had before.  I stretched the roast for 4 minutes and ended at 415
degrees at 15 minutes 30 seconds.  I think I avoided the "barnyard" and I
have a nice light tobacco in the finish.  This is one complex coffee!  Total
flavor explosion in the cup.  I think Tom's description scared some folks
away.  That is good, cause I am hoping there will be some around when I
order next.  This is really different!
Keep it light and you will avoid the barnyard.
Les
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2) From: Dean De Crisce
How do you think it would work for single bean espresso?
Dean De Crisce

3) From: Derek Bradford
I didn't get the barnyard flavours in mine, either.  I did get
*something*back there, but I called it tobacco and leather.  Or
possibly the leather
pouch the tobacco had been stored in.   Still, I really enjoyed the coffee.
It really changed after the first three days; at first there was intense
blueberry and sweetness; after 5 or 6 days there was a lot of anise and less
blueberry.  At 10 days it made incredible single origin cappuccinos.  I
roasted mine in my drum Uglyroast, not the GC.
--Derek
On Wed, Mar 5, 2008 at 6:56 AM, Les  wrote:
<Snip>
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4) From: Les
Don't know about a single bean espresso.  However, I did roast a single bean
of Guatemalan Pacamara today just to say it could be done in the USRC.  A
nice full city roast at 8 minutes 35 seconds.  So the RK and the USRC can do
a one bean roast.  Back to the  Liberica, Becky liked it so much she had a
second cup, without me asking.  My son came home and enjoyed a cup, so it is
gone till the next time I brew.  I sent some to my daughter and son-in-law
to sample.
Les
On Tue, Mar 4, 2008 at 4:10 PM, Derek Bradford 
wrote:
<Snip>
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5) From: raymanowen
"How do you think it would work for single bean espresso?"
Not sure about the flavor and aroma, but wouldn't it be a little weak? -ro
On Tue, Mar 4, 2008 at 3:55 PM, Dean De Crisce 
wrote:
<Snip>
-- 
"When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the Mighty
Wichita (ex- NYC Paramount) WurliTzer- 1976
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6) From: Brett Mason
Some folks prefer a stronger brew.
Try two beans.
Brett
On Tue, Mar 4, 2008 at 8:48 PM,  wrote:
<Snip>
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7) From: Warren and Carolyn
Les-
Glad to see you are also pushing this idea "Keep it light and avoid the barnyard". I have roasted 4 lbs of this stuff now and it would be a pity if people missed its exceptional qualities because they roasted too dark or too fast. Remember-it is a different species of coffee, and needs to treated differently! Also happy to see that you are using a different roaster than I am, so we can see different ways of controlling the roast.
Warren
I am drinking my first cup of the second round of the India Anohki Coffee
(Liberica).  It is a bit tamer than the 1st round.  I am not sure if it is
the roaster or that I anticipated some of the flavors.  Strong Blueberry all
over.  I am getting a nice chocolate note and a very sweet finish.  Very
fructose type of sweetness.  Not a caramel.  This really is a different
bean.  I didn't hit first crack until 405.  This is 20 degrees above the
normal 385 for an Arabica bean.  Having the USRC roaster gives control that
I have not had before.  I stretched the roast for 4 minutes and ended at 415
degrees at 15 minutes 30 seconds.  I think I avoided the "barnyard" and I
have a nice light tobacco in the finish.  This is one complex coffee!  Total
flavor explosion in the cup.  I think Tom's description scared some folks
away.  That is good, cause I am hoping there will be some around when I
order next.  This is really different!
Keep it light and you will avoid the barnyard.
Les
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8) From: Warren and Carolyn
How do you think it would work for single bean espresso?
Dean De Crisce
Dean-
I would not recommend it, but give it a try on a small quantity(at a lighter roast,of course-the whole thing with this bean is avoiding darker roasts) and tell us what happens!
My guess is that the coffee itself is so intense that doing it as espresso would be "over the top".
Warren
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9) From: Lynne
I have some that a dear friend gave me - been avoiding roasting it because I
don't want to ruin it.
Just getting used to my IR2 - does anyone have any suggestions on how to
roast this in that roaster?
Lynne
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10) From: Dave
I just roasted my first batch of this in the Behmor, previously I'd
used a popper, and remembered the other reason I was a little nervous
about doing it this way... All that chaff. I had my first chaff fire.
It wasn't too bad, I saw embers going past the window. I had just hit
the cool button aiming for a C+ - FC roast. So I unplugged the
machine, let it sit a minute, then seeing no more evidence of
ignition, I plugged it back in and hit the cool button. The smoke from
all this smelled rather foul, but the just roasted beans smell great,
like a blueberry muffin, so I think they'll be ok.
Remembering from roasting in the popper that this stuff seemed to take
longer to roast, and wanting to take it easy in the initial ramp, I
warmed up the roaster for 2 min, then 2 min cool cycle. I then roasted
200g on 1/2-P4 and had to add some time to get through 1st and toward
2nd crack.
After the fire I cleaned the inside of the Behmor with 409 & oxyclean.
Right now its running an empty 1/2 lb P1 cleaning cycle. All seems
well.
--
Dave
Some days...
It's just not worth chewing through the leather straps
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11) From: raymanowen
"Some folks prefer a stronger brew. Try two beans."
Actually, come to think of it, Dean has a Tiger by the tail- he should
patent his Single Bean Espresso! I used to do it as a kid, and there was a
"munch" associated with it. At 600ft ASL in Peoria, the temperature was just
right and there was actually no problem with tamping or packing.
The opposite was desired, the disintegration and unpacking accompanying the
munch. Must have been a residual of ancestry- the Welsh or Scotch cupping
method. I doubt if it was their cash crop...
Cheers, Mabuhay -RayO, aka Opa!
On Tue, Mar 4, 2008 at 8:29 PM, Brett Mason  wrote:
<Snip>
-- 
"When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the Mighty
Wichita (ex- NYC Paramount) WurliTzer- 1976
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