HomeRoast Digest


Topic: Tuesday Morning Cup (78 msgs / 2171 lines)
1) From: Brett Mason
Sulawesi Toarco - drip brewed in Melitta Clarity with a gold filter....
Nice, rich - tastes like coffee.  This is a really good cup!
What's in your cup today?
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2) From: John Despres
Enjoying a nice cup of 50/50 IMV with Classic Sumatra Mendheling. I had =
just enough IMV to make a half pot French Press so I made up the =
difference with the CSM. Got the great Sumatra richness with just a =
touch of fruit and blueberry thanks to the IMV.
Very good. Yum! Yum! Yum!
John
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3) From: Kelly Wilson
I am not trying to torture anyone this morning. I only have about one  
more big cup (22 oz) of the Bada Budan so I am equally tortured. Two  
more days rest and the blueberries have receded, but a really distinct  
blackberry this morning--a higher, fruitier note. My youngest daughter  
was amazed--like, how does it do that dad. ("It is the mystical aspect  
of coffee," I reply.) Gotta get that kid roasting--she has a natural  
appreciation. It is really killing me that I did not get more of this  
bean. Think I will rest the last bit for a couple more days and see  
what shows up in the last big cup.
I am planning to buy an 18 lb array before I head out on my next road  
trip. I am looking at the Sulawesi Toarco Jaya Wet-Process. Tom's  
descriptor mentions piney notes in the cup. I am remembering a  
central, can't recall which exactly, from a couple years ago that had  
a cedar flavor in the cup that was really wild and wonderful and have  
sought out something with that evergreen flavor since (recapturing my  
youth, growing up in the woods of western washington).  Anyone seeing  
these evergreen notes in the Toarco. If so, with what sort of roast?
kindly,
Kelly
On Mar 25, 2008, at 7:11 AM, Brett Mason wrote:
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Kelly G. Wilson
205 Peabody Building
Psychology Department
University of Mississippi
Oxford, MS 38677
ph: 662.915.5256
fax: 662.915.5398
(do not use either of these spring '08 or any summer)
ph: 662.816.5189 (best phone number)
fax: 662.236.3202
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4) From: kevin creason
My cup was so good I went back for a second shot and tweaked it a little bit
(a bit more EIMV in the last).
It ended up being
25% Ethiopia IMV @ City+,
25% Brazil somethingsomething @ City (a mistake, but still good), and
50% El Sal Orange Bourbon @ City (also a tad lighter than shooting for-- it
was an off week [rushed] of roasting last week).
The shots on my unPIDed but naked portafilter Barista machine were thick &
excellent. The flavor was amazing-- sweet, nutty, and rich; the aroma was
very sweet and fruity but the cup was just rich coffee with a hint of that
fruitiness that was just what the doctor ordered.
I think I will get a lot done this morning.
On Tue, Mar 25, 2008 at 7:11 AM, Brett Mason  wrote:
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-Kevin
/* Never argue with an idiot. They drag you down to their level and beat you
with experience. */
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5) From: Rob Stewart
It's a cup of BMF    Variac/Alpenrost-ed to C+  smooth with a hint of plum 
in the after....      The true value of coffee arrives later in life.
Rob

6) From: Eddie Dove
This morning, three individual pots from the Technivorm with a Swissgold Filter:
1.  India Anohki (like the boysenberry pancake syrup from childhood)
2.  Sumatra Classic Mandheling (dark chocolate with a hint of cinnamon
and fruit)
3.  Sumatra 19+ TP - Lake Tawar (chocolate, caramel and sage with a
light, foresty note)
Tomorrow:
1.  Ethiopia Organic Limu (Indonesia Process)
2.  Sulawesi Toarco Jaya Wet-Process
3.  Sumatra Organic Gayo Mountain Special
Eddie
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Home Coffee Roasting Blog and Referencehttp://southcoastcoffeeroaster.blogspot.com/On Tue, Mar 25, 2008 at 7:11 AM, Brett Mason  wrote:
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7) From: David Daeschler
Kona Kowali Farms Fancy roasted to FC and almost two days of rest.
The flavor is very good.  It's bright, but not overpoweringly bright
with good body and a nice clean finish.  Its really nice already, but I
expect it to develop more during the week.  Maybe then can I make an
informed decision on whether it is worth the price, especially with all
of the other great coffees to choose from.
- Dave
On Tue, 2008-03-25 at 07:11 -0500, Brett Mason wrote:
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8) From: gin
Sumatra Mand Classic that was almost too dark, looked Vienna +,
wonderful cup though not as full as most of my SMC roasts.
g
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9) From: Dan Audette
OT...anyone have any input.....advise/experience, or anything on roasting in
either a Ronco, or George Foreman????
On Tue, Mar 25, 2008 at 6:50 AM, gin  wrote:
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Dan Audette
Corporate Event Management
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10) From: David Rossell
Brazil Yellow Bourbon, French press, done just at City+ in a Behmor.  This is
the last of this particular roast, and it's really only just coming into its
own after five days rest.  I'd been sort of underwhelmed by this coffee, but
I think it's worth another shot with a longer rest.  Anyone done the BYB with
a darker roast?
Dave
David Rossell
Administrator of Network Services and Planning
Norwood School
8821 River Rd.
Bethesda, MD 20817
(301) 841-2178
drossell
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11) From: JanoMac
#1. Drip cup of C+ Costa Rica La Horquetza ("Top 50")
*smooth and typical for a Central American; I like it better than most of
the CRs I have had this past year
#2. Pseudo-Espresso ("steam toy" as it is referred to on this list) of the
week's "House Blend Espresso Grind."
That's a fancy way of saying that my inexpensive burr grinder is not
"level." That is, the burrs are not properly faced to one another and cannot
be adjusted to be "flat" top one another. Consequently, I get a deposit of
very fine (talcum) grinds on one side of the catch cup. I save these in the
freezer until I have enough to fill the porta-filter to make a double shot
on my little 3-bar steam toy.
Today's grind was equal parts FC Java Pancoer Estate, C/C+ Guatemala Antigua
Finca Retana Yellow Bourbon (man, oh, man, that one cups nicely!), C/C+ IMV,
and India Bada Budan.
Result: Nice, nice, nice. Smooth without a hint of bitterness. Berries from
the IMV; buttery tree nuts (hazelnut) from the Guat; peanuts from the
Indian; Depth & body from the Java. Hints of cocoa and spice.
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12) From: Tom Ulmer
Pressed Lintong special preparation. To me this one is a perfect Sumatran.
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13) From: Chad Sheridan
IMV, roasted to City (maybe a hair darker), siphon pot.  Mmm, fruity 
(though not as much as with a press pot).
Chad
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14) From: Rich
Well, since you asked.  Behmor P-3 1LB, 1LB of greens, time to max with 
+ key AFTER start.  The 1st crack of first cracks at 6:30 time remain on 
timer, COOL at 4:30 remain on timer. This is with BYB, seems to be best 
after 5 days hanging out waiting to be ground.  Tastes fine to me.
David Rossell wrote:
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15) From: neal
CR Tarrazu - La Minita to C+ and
Kenya AA to FC (From last year, I forgot I had this. Found the greens in the
back of the cupboard)
Dan try asking the same question in a new post, you'll probably get a better
response.
Neal
On Tue, Mar 25, 2008 at 7:43 AM, Rich  wrote:
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16) From: miKe mcKoffee
Wake up Americano of 14:30 City+ Panama Esmerelda Gesha now 7 days mason jar
vac' rested, damn I'm hooked on this stuff! Followed by 9 day vac' jar
rested Ohana cappuccino (not too shabby either) with an apricot peach walnut
scone. (Kafe left over from yesterday...)
Sunday 'home' CCR HT roasted 1/2LB batches of Kube's Estate Kona, Sumatra
Blue Batak PB and Kenya Kariani for going into this coming weekend. (None of
which offered by mcKona Koffee, the same main varietals yes but not those
specifically:-) 
Now heading out the door to do some needed shopping before heading into the
Kafe. Starting a bit late today after yesterday's 6am to 6:30pm "shift".
Tomorrow will be more like 6am to 10pm with roast session scheduled after
closing at 5...
Kona Konnaisseur miKe mcKoffeehttp://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must">http://www.mcKonaKoffee.comURL to Rosto mods, FrankenFormer, some recipes etc:http://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must
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17) From: Dean De Crisce
Ethiopian yirg as espresso...8 min city roast on the behmor P3. -lemonade esresso!! Later turkish coffee with an israeli blend about full city...sweet, nutty and smooth.
Dean De Crisce
Sent from a Treo.

18) From: Dean De Crisce
Ethiopian yirg as espresso...8 min city roast on the behmor P3. -lemonade esresso!! Later turkish coffee with an israeli blend about full city...sweet, nutty and smooth.
Dean De Crisce
Sent from a Treo.

19) From: raymanowen
"...roasting in either a Ronco, or George Foreman?"
Mr. Behm probably had the same thought as you when he saw the bigger food
rotisseries. How long and how many dollars has it taken him to actually make
it work?
For the mere expedient of $300, you can skip the time, hassle and expense of
making one prototype that might not always function to the completion of a
roast.
You won't even have to dispose of the ten that didn't work, or replace your
house because of the one that made an uncommanded Poof!
Cheers, Mabuhay -RayO, aka Opa!
Got Grinder?
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20) From: Brett Mason
Sulawesi Toarco - rested 7 days...  This is one I have been waiting for - 7
days is an eternity...
Brewed in my standard, Melitta Clarity, Cory Grindmaster ground....  dry
aroma was rustic, like the Mexican chili-chocolate that Susan was selling
(still have some);  In the cup, there's solid deep coffee, a light touch of
chocolate, and a thick finish - like unsweetened chocolate, maybe touch of
sweetness....
Cheers,
Brett
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21) From: Eddie Dove
El Salvador Cup of Excellence - Bella Vista roasted Sunday to a light City+.
Eddie
On Tue, Apr 1, 2008 at 7:00 AM, Brett Mason  wrote:
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22) From: John Despres
Honduras FTO San Marcos. Cocosam Co Op.
City plus, French Press, Rich, full flavors, chocolate, slight leather, =
full body, low acidity. Smoooooooth. This is yummy! I'm running out, =
though, and parceling smaller roasts to the Fresh Roast 8 so it will =
last longer.
John
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23) From: Eddie Dove
Hey John,
I just ran out of the Honduras FTO San Marcos - Cocosam Coop yesterday
and it was nice.
Roasted on Sunday, the three coffees with me today are:
Costa Rica La Candelilla Estate Gesha - nicely balanced
Brazil Coromandel – Fazenda Sao Joao - great chocolate
Guatemala Chimeltenango – San Jose Ocaña - still developing, but
already getting the creaminess, some red grape
Eddie
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24) From: Les
Panama Gesha from last year.  Awesome complex cup of coffee.  I am looking
forward to this years crop.  Drinking this makes me think of stash control
as I don't want to have to restrict the buy when this stuff comes on board
again.
Les
On 4/15/08, Eddie Dove  wrote:
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25) From: miKe mcKoffee
Panama Esmerelda Gesha City+ Americano first of the morning Income Tax/B-Day
cup. Man is it singing in perfect balance and harmony at 7 days. Have had
cups of the batch mason jar vac rest days 1,2,3,4,5 and now 7, 7 being the
best so far. Enough for only ONE more Americano this 1/2LB batch:-( But
that's ok, I can roast more! Hmmm, think it'll be the Quat' Gesha next time.
Likely follow with a 4/3 batch (12 day rest) Ohana straight shot, but maybe
a cap' first. Or maybe a FC+ Sulawesi Mt Alla 6 day rest Americano or cap',
it made a great Americano yesterday. Hmmm, haven't tried any of Sunday's
intentionally leftover blend of IMV, Yirg Kochere & El Sal' San Emilio PN.
(Left over from a mega session making 60 of those individual brew size
pre-ground vac' bags I keep in the freezer for Debi to take to work for her
FP. Made up not just those three coffees for her of course.) 
Pacific Northwest Gathering VIhttp://www.mcKonaKoffee.comURL to Rosto mods, FrankenFormer, some recipes etc:http://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must">http://home.comcast.net/~mckona/PNWGVI.htmKona Konnaisseur miKe mcKoffeehttp://www.mcKonaKoffee.comURL to Rosto mods, FrankenFormer, some recipes etc:http://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must
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26) From: Jason Brooks
A short rested cup  of Brazil FTO Poco Fundo, roasted FC on the 13th.  42
grams in an 8T FP.
Fair cup, but needs more rest to develop fully.
And Happy B-Day Mike!
On Tue, Apr 15, 2008 at 7:28 AM, John Despres <
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27) From: Floyd Lozano
This year's crop will be an interesting one.  If you weren't aware,
though I believe it's been discussed on this list (maybe another one I
read), all of the Hacienda la Esmeralda Gesha lots will be auctioned
this year.  The reserve price is $5.00 a lb for most lots and $15.00 a
lb for certain of them.http://auction.stoneworks.com/includes/es2008/lots.htmlThe coffee won't be cheap, which is fine with me, and there will
likely be some differences between the lots, as they are separated by
harvest date and location on the farm.  Very interesting.  I am hoping
to get some of this at all this year.
-F
ps now i have a hankering for this.  I am going to have to roast up
some of my Gesha tonight I think!
On Tue, Apr 15, 2008 at 10:15 AM, Les  wrote:
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28) From: Bill
Aged Sumatra Lintong, 24 hour rest.  Still not sure what roast level, man it
tasted light today... and final temp was more like C+ for regular, but it
was into second...  Definitely a wild cup!  I'm gonna drink the aged every
day and see the flavor develop.
bill
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29) From: Seth Grandeau
It's been a while since I kicked off a "what's in your cup" thread.
This morning I have an AP cup of Ethiopian Harar Horse, C/C+ roast, probably
more on the city side.  This is the first really light roast, and the first
african, I've had in a few weeks.  Very crisp and citrusy.  I'm getting just
a hint of berry.  I'm only at 20 hours rest, and I'm looking forward to how
this tastes after a few more days.  I also roasted my first batch of Yemen
yesterday (Ismaili, roasted to a nice C+).  I'll let that go another day
before I sample it.
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30) From: webviking6
I'm having the same thing, Full City roast, though, on almost 48 hours 
rest.  Very nice, very noticeable berry taste.
Seth Grandeau wrote:
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31) From: Les
This morning I am having a cup of India Liberica.  This is from my portion
of a "two pound challenge" that was sent to me.  I am getting excellent
berry and a very nice finish.  This one isn't as sweet as some of the other
roasts, but it has a nice rich character.
Les
On 5/27/08, Seth Grandeau  wrote:
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32) From:
I am drinking a cappuccino made with a blend of 1/3 each Indian Monsooned
Malabar (FC) Sulawesi Enrekang (FC) and Misty Valley (C+) pretty sublime
stuff, all on 6 days rest
David

33) From: Michael Dhabolt
A capp pulled from a blend of Yellow Bourbon, Blue Batak and Yemen
Sharasi.  This is the first time in a couple of years that I've used
beans more than a week out of the roaster.  I was a bit over exuberant
when roasting the Sharasi so this blend is almost two weeks old, it's
holding up amazingly well.  The blend seems to be softening with age,
without losing the character.  Rather tasty.
Mike (just plain)
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34) From: raymanowen
Time to roast more Ethiopian Harar Green Stripe! The current batch was
roasted 5/13- two+ weeks ago.
Tues morning's Steinway *Really* hit the jackpot after 14 days' rest.
Condolences to all who dissed this one after missing all the potential. Tom
didn't, and it was hard to understand the comments from folks that found it
lacking. No me.
Did it again this morning on the last 32g of roast. A little stronger than
usual, I dumped the Captain Morgan stein into a Nissan travel mug. A
potpourri of flavor develops as it ages in the mug. This is a sleeper.
Coffee shouldn't be expected to just fulfill some arbitrary flavor matrix.
No glory in that- Be careful, give it time, and it will amaze you beyond the
published expectation.
Cheers, Mabuhay -RayO, aka Opa!
Got Grinder?
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35) From: Lynne
Hey, Ray-O - finally read one of your posts that I can actually understand!
I agree about needing to wait for some flavors to come through. I had a
total surprise with some coffee I roasted, put in a bag, then forgot all
about - that was my mystery coffee. I was going to give it to a friend (her
grinder broke right then, so I brought it home), was so glad I discovered it
something like one - or maybe two - months later. It was awful before -
remember sour. But when I drank it - man, that was one of my best cups ever!
Only wish I knew what it was!
Lynne
(Harar Gr. Stripe is goooood)
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36) From: Seth Grandeau
I made my wife a pot of Harar Horse for her to enjoy this morning (timer
brewed for 1st thing in the morning).  I woke up to the wonderful smell of
berries coming from the kitchen.  Unfortunately, it was coming from the
kitchen floor, because someone forgot to put the pot in the coffee maker.
Win some...lose some.  It sure did smell fantastic!
On 5/29/08, Lynne  wrote:
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37) From: Bill
Seth, did you manage to make another pot or did you just go coffeeless for
the day?  Not that that's even an option...
bummer on the loss.  Thankfully Tom's still got some Harar...
bill in wyo
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38) From: Seth Grandeau
I made myself an AP cup of Harar (tasty!) and then a thermos of Yemen Mohkka
Ismaili for work (good, but a little underwhelming.  Let's see how it is
tomorrow).  My wife, on the other hand, was so annoyed by the whole
situation that she chose to go coffee-less.
I would order more Harar, but the stash has reached epic proportions, so
I'll need to clear some room.  Time to start gifting!
On 5/29/08, Bill  wrote:
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39) From: Douglas Hoople
Hi All,
Drinking from a vacpot-brewed Guatemala Oriente Dry-Process. Roasted it
yesterday at 4pm, so it's about 18 hours rested. HG/DB 1 cup beans in 32 oz
bowl. First crack at 8:30, finished at the early 2nd crack outliers at
around 10 minutes.
I tried this yesterday, just off the roaster. The post-roast brightness,
combined with the promised bitter chocolate, quite frankly set my teeth on
edge.
But this morning, after the brightness faded, I'm drinking in fruits and
dark chocolate in the right proportion. Not to mention a nicely bittersweet
chocolate-covered cherry that lingers on the tongue minutes after the sip!
I'm publishing the good news. I didn't publish any morning cups during last
week's slump, in which all my cups were disappointing and my wife was
threatening make us buy commercially-roasted coffee!!
Nice to be back on track! And my thanks to Mike Kalin, a vacpot veteran,
who's been offering me offline insights and additional kindnesses, all of
which have been most welcome. What a community!
Doug
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40) From: David Rossell
I had this same coffee this morning, roasted to FC (maybe a skosh over) in
the Behmor on Friday.  Flavor profile pretty much identical to what you have.
Man, do I love it. 
David
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41) From: Brian Kamnetz
Doug,
Hope I didn't miss this in another post, but I am very curious about
what caused your "slump" and how you fixed it....
Brian
On Tue, Feb 24, 2009 at 2:14 PM, Douglas Hoople  wrote:
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42) From: michael brown
this monring was a S.O. shot of Guatemala San Jose on one day's rest.  this=
 afternoon was a moka pot testing of a blend i'm trying out (also one day's=
 rest) for 40% Sumatra Lintong Blue Batak, 40% Guatemala San Jose and 20% B=
razil Impanema.  The S.O. was smooth but unremarkable this early on.  the b=
lend has a lot of promise for the flavors i tasted on one day's rest.
Michael B
b'ham, AL
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43) From: David Martin
Interesting. I've read a lot of rave reviews of the Oriente, but my
own experience with it last summer and fall was disappointing. I
bought 2lb, and did 4 8-oz roasts using the HG method. I didn't get a
single enjoyable cup from it. In fact, the taste reminded me of the
bad aspects of Anokhi - a lot of 'sheep farm', but not much berry or
chocolate.
While it's possible that I simply don't like that bean, when this kind
of thing happens I usually blame my own lack of skill as a roaster.
Unfortunately I don't keep roasting logs, and HGDB is inconsistent by
nature, but I usually hit 1c at somewhere between 8 and 10 minutes,
and get pretty close to 2nd crack around 5 minutes after that. The
only thing I can think of is that at the time I was in the habit of
backing off a lot on the heat once I hit first crack. (This is a
something that I'm trying to get away from.) I don't think I actually
stalled the roast, but I'm wondering if this could have been a factor
in my disappointing results.
That brings me to my question:
Doug, you said: "First crack at 8:30, finished at the early 2nd crack
outliers at around 10 minutes."
I'm not sure I understand what this means. Do you mean that you were
getting outliers of 1st crack at 10min, and that you finished at early
2nd crack? Or do you mean you hit early 2nd crack at around 10min?
If the former, around what time did you stop the roast?
Thanks,
-Dave
On Tue, Feb 24, 2009 at 11:14 AM, Douglas Hoople  wrote:
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44) From: Douglas Hoople
Hi Brian,
Thanks for asking.
First of all, I'm relatively new to home roasting, so I don't have all the
skills and instincts that others on this list have spent years building.
Second of all, I'm pretty hit-or-miss. I haven't been at all scientific
about my approach. I'm resolving this week to finally start taking notes.
Third of all, I just started roasting by HG/DB (Heat Gun/Dog Bowl), and
hadn't really mastered it yet. Prior to that, I was pretty much shooting in
the dark with an iR2.
How you fall into a slump is a bit of a mystery. You kind of do what you've
been doing, only you don't think about it so much. Suddenly, the roasts are
off, but you don't really know why, and you can't even put your finger on
what you've changed. Everyone has a bad roast from time to time, either from
roasting an unfamiliar bean, or changing the profile on a familiar bean, or
trying a different method altogether.
It's when your reliable beans start failing on your reliable roasting
method, and you do it more than once, that you can start calling it a slump.
I think one of the things that happens is that you're roasting along a
consistent profile, and you've just hit the sweet spot for bad. The bad news
is that you find yourself repeating that consistent bad vein. Repeating
yourself is something we try to do to get our roasts right. It's ironic to
discover repeatability on a bad profile.
At any rate, one strategy for beating a slump is simply to keep on roasting
until it's over. You weren't always in a slump. You probably won't always
remain in a slump.
Another thing you can try is what I call "banging the corners." One way to
do that in roasting is to go radically short for one batch, and radically
long for another, and see what falls out. You might find the characteristic
that you dislike in your slump, or you might find that it's gone. Either
way, you've found something. You'll also find other really interesting
characteristics, like suddenly there's more fruit where there was less. Or
suddenly you'll find the body that's in the SM website description but never
turns up in your own roast.
Whatever happens, by banging the corners, you can be guaranteed of finding
something that you haven't had, either good or bad.
For example, I found a vein of sweetness in the Sulawesi Toraja
Sapan-Minanga (which, owing to my wife's preferences, is the current house
bean) that was as pure as a shaft of light. Note that I haven't been able to
repeat it, but now I know it's there, and I can go looking for it.
On the other hand, in going really short (HG/DB 1/2 cup in a 16oz. bowl,
first crack at 5 mins), I got my roasts so bright that I think I could have
bleached my Hario cloth filters with them! Now I know a lot more about
brightness and the extremes of air-roasting.
I think, in the end, that my really good brews are still accidents, which is
a bit dismaying. I'm still new enough to the process that I don't have a
handle yet on all the factors involved and how to bring them out.
I'm hoping, though, that this round of banging the corners has given me some
insight into part of the process so that my reliability and predictability
will be improved.
I'll say this, though. Even if my best pots are accidental, I'm still
getting an extraordinary cup of coffee a lot more often than I ever used to
by waiting to stumble on a great coffee outlet.
Hope this answers your question, Brian.
Thanks.
Doug
On Tue, Feb 24, 2009 at 12:30 PM, Brian Kamnetz  wrote:
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45) From: michael brown
my favorite way to enjoy the Oriente was to blend it with itself.  50% city=
 to city+, and 50% FULL city to full city+.  interestingly, i had a bag of =
this in the car one day and my fellow occupants thought it smelled terrible=
.  i merely shrugged my shoulders cause i knew i was about to enjoy a WONDE=
RFUL (in my opinion anyway) cup of joe.  and when i brewed at the office, e=
veryone who tried it wanted some, i went through that 5 pounder in two week=
s.
Michael
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46) From: Douglas Hoople
Hi Dave,
Wow. I need to correct the record! My index card shows "HG16," which means
1/2-cup in a 16ox. bowl, not 1 cup in a 32oz. bowl, as I put it in my post.
Everything goes a lot faster in the 16oz. bowl, so first crack at 8:30 is
actually a fairly long approach.
By first crack, I also mean rolling first crack. I think the first outlier
was around 7:15.
And I was trying to stop at FC (full city) in order to preserve the fruits
and florals, and so I stopped it once I could clearly discern 2nd crack
outliers. That was at 10 minutes, and I dumped the beans just then. Rolling
2nd crack was probably 45-90 seconds away at that point.
I think that, given the bitter quality of the chocolate notes, darker is not
better with this bean, as that would tend to burn off the fruit and leave
you with only the bitter chocolate, probably tending more toward bitter.
Just my impression... I haven't actually tried yet.
I don't actually know what kind of profile will amplify the fruits vs. what
will mute them. At 8 minutes to first crack for your roast, Dave, given 1
cup in a 32 oz. bowl, your'e probably getting the approach OK. It's neither
very long nor very short. 5 minutes between 1st and 2nd crack does sound a
little long, though.
Hmmm... funny that you should mention that you're trying to move in the
other direction, toward less time between cracks. I've been doing the
opposite, trying to stretch things out.
Maybe the homeroast experts with more experience could chime in here. There
seems to be a consensus that a long interval between 1st and 2nd crack is a
good thing, as long as the roast isn't stalled. First question, how do you
know you haven't stalled the roast and how easy is it to stumble into the
stalling state? Second question, is there a difference between air roasters
and drum roasters as far as how long to stretch the 1st crack/2nd crack
interval.  Third question, actually... which flavors are getting better
developed by doing this? All I ever read is that the interval is stretched
to "better develop the flavors," but never get any specifics on which
flavors are amplified and which are muted.
Finally, HG/DB aficionados claim that they can achieve either air roasting
results AND drum roasting results. While I don't have a definitive basis for
saying this, I'd dispute that and say that HG/DB is air roasting. I haven't
seen drum-roasting type results in my own attempts so far. That doesn't mean
they can't be had, just that I'm not getting them.
Hoping that I'm not stirring the pot too hard here! :-)
Thanks.
Doug
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47) From: Sheila
That sounds like my experiences with Sumatra Blue Batak and yet another 
Sumatra, of which I cannot remember the name. They tasted like horse 
sweat! (No, I've never actually tasted horse sweat, but I've ridden 
horse enough to know that I can imagine the taste...LOL!)
Sheila
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48) From: Kris McN
Dave,
You're question wasn't to me, but that's never stopped any of us from
jumping in! :-)  I absolutely love this bean, but I also find it difficult
to roast.  Note: I'm using a Behmor.  That said, this bean takes 2 minutes
longer to get to first crack than any other bean I roast on a regular basis
on the same full power ramp.  It also tends to meander in 1st for as long as
3 - 3:30 minutes.  It's also very hard to get good separation between 1st
and 2nd.  If you don't back off the heat a bit once 1st starts it will run
straight into 2nd.  I had this problem over and over when I tried get
on/through 1st faster.  However, if you back off too much, you'll have some
beans in 2nd before others have hit 1st.  So, it's a very delicate balance
between giving it momentum into 1st, but getting good development through
and past 1st.  My guess is you were getting the half-under-roasted
-phenomenom.  What I've settled on is to let it take longer to get to 1st,
then back off on the heat (either through timing the drop in the P2 profile,
or by opening the door at the right point) enough for 1st to take about 2.5
- 3 minutes.  Then I usually get about a minute between the end of 1st and
the start of 2nd.  I stop the roast about 10-20 seconds into 2nd.  It often
doesn't conform exactly to what I describe here (for example the time
between 1st and 2nd may be shorter, or there may still be a few 1st
stragglers when 2nd hits - this is common), but regardless of whether I
exactly hit the roast level I was aiming for every time (usually FC++ ->
LV), I do always get a great cup out of it this way.  It's a bit of a PITA
bean, but I do love it and have had some in rotation months now.  I get more
"wow!"s out of this bean than any other in recent memory.
Best,
Kris McN
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49) From: Douglas Hoople
Actually, I can confirm the behavior Kris is describing. As already
mentioned, at 1/2-cup beans/16oz bowl, 8:30 to rolling 1st crack is fairly
long. As I recall, it did seem to be taking longer than usual and was
reluctant to enter 1st. It also seemed to take a long time for the whole 1st
crack to complete, and rolling 1st crack would be a euphemism, as it cracked
fitfully throughout.
It's possible that a longer ramp would help, as that would even out the heat
throughout the beans and probably bringer the 1st crack window closer
together for the whole lot of them.
Just a thought.
Doug
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50) From: Douglas Hoople
One last thing re: the Oriente... Based on my immediate pot post-roast that
set my teeth on edge, I can definitely see a lot of ways to get this bean
wrong. If the wrong combination of characteristics are brought out,
especially the bitter earth tones, this is potentially a really awful
coffee.
I'm glad I stumbled onto a good roast profile, and can personally attest to
the greater potential in this bean. I can see why a lot of people really
love it. If I can repeat, I'll be a fan myself.
Doug
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51) From: Brian Kamnetz
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52) From: Benjamin VerHage
This morning I'm drinking a cup of Colombia "Platos Fuertes de Huila". I roasted on the Behmor to Tom's recommendation...a light City roast. It did look surprisingly light, with a patchy surface and lots of ridges, but what a nice cup!
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53) From: Andy Thomas
My AM brew was one of my favorites, Ethiopia IMV, brewed in Chemex. Roasted=
 to almost 2nd crack about a week ago.  
From: Benjamin VerHage 
To: homeroast
Sent: Tuesday, August 11, 2009 8:26:38 AM
Subject: [Homeroast] tuesday morning cup
This morning I'm drinking a cup of Colombia "Platos Fuertes de Huila". I ro=
asted on the Behmor to Tom's recommendation...a light City roast. It did lo=
ok surprisingly light, with a patchy surface and lots of ridges, but what a=
 nice cup!
      =
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      =
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54) From: decrisce.md
This morning I drank some unknown ehtiopian bean (brought to me by a friend=
 from ethiopia, who traveled there), roasted to FC, maybe with the first fe=
w snaps of 2nd crack, using P2 on the behmor sunday. =
I had an aeropress, roast taste with mild fruitiness, some woody tastes thi=
s am. Just now had a 27 second double shot espresso. Very very nice body, a=
lmost greasy or buttery, with some chocolate flavors. =
Sent via BlackBerry from T-Mobile

55) From: Bonnie Polkinghorn
It's no longer Tuesday or Tuesday morning's cup, but I thought I would jump
in with my Wednesday cup of Panama Esmeralda Gesha Lot 10 from last years
crop.  I had about 12 ounces left and since Tom has a new Gesha from this
year, I better roast what I had from last year.
I roasted it on Tuesday late, and I know this coffee needs rest, but I could
not help myself.  After roasting on Behmor P2 to perhaps Full City, after 14
hours of rest, brewed in my Aeropress, I must just shout out Wow!
I wish I had the pallete vocabulary that some of you have to describe the
taste of this bean.  To me, it just screams wow.  The taste stays so long,
you can go a few minutes without another sip, if you can help yourself.  In
wine lingo, it's the finish, it has a long buttery finish.
I am looking forward to drinking this coffee for the next number of days to
see how the rest changes it.  I haven't done that before.
-Bonnie P.
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56) From: Dean De Crisce
Thanks Bonnie,
why did you choose P2? I have still yet to roast this bean and I have not
known what to use (P1, 2 or 3).
On Wed, Aug 12, 2009 at 5:03 PM, Bonnie Polkinghorn <
bonnie.polkinghorn> wrote:
<Snip>
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57) From: Bonnie Polkinghorn
Dean,
Good question.  I never use P1.  Period.  That's because I don't open the
door after first crack begins.  I have met other people who open the door to
cool it down and stretch out the time of 1C and the time between 1C and 2C.
I can do that with P2.  I use P2 for most everything.  Since I have the most
experience on P2, I can normally predict when 1C will start and set up the
roast time so the drop in power occurs at that moment.  I use P3 or P4 when
other people have mentioned they had good luck with them.   I do use P3 or
P4 if I have a blend, because that's what the manual says.  I'm not good
with the geography of where beans come from and what's a soft bean or a low
altitude bean, which are what the manual says should be roasted on P3 and
P4.
I'm still trying to learn and understand the reason for using profiles like
P3 and P4, and what the objective is.  My problem with them is that if First
Crack is supposed to start in the last leg of the profile, after being at
100% power for many minutes, my First and Second cracks run together, to me
it's like finishing the roast on P1 and I have no control.  Or, is first
supposed to start at the lower power?  I do not know.
I'm also not sure if it's best to use the preset times, or if it's best to
reduce the starting time (to lessen the time the roast is at the lower
power), so it spends more time at 100%.  I just don't know, but I would
really like to learn.
-Bonnie
On Wed, Aug 12, 2009 at 6:45 PM, Dean De Crisce wrote:
<Snip>
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58) From: Greg Hollrigel
Bonnie:
I could be off base since I'm only 4 roasts into my Behmor.
But I justed roasted 1/2 lb of Tom's Organic Peruvian coffee on P3 and all I
can say is it is excellent (very sweet and chocolaty).  I thought P3 and P4
might be good for those beans where the aim is a City to City+ roast, and
you get a nice gradual increase in temperature to 1st crack.  The way I
roasted it was normal P3 on a 1 lb setting I think on the B time.  I let it
go, and then when it hit first crack, and started slowing just a bit between
cracks, I manually hit the cool button to stop the roast.  The beans look
like a dry medium brown and very evenly roasted.  Again the taste is exactly
what I was looking for.  I think first crack started around 11 minutes, and
I took it about another 1.5 minutes or so before hitting cool.  The roast on
full power had several more minutes left, but by manually stopping it, I
assumed control.
I've also used the P2 successfully as well as P5.  I think both of those
were the Bali coffee that was so popular earlier this year.  I'm finishing
off the last of that this week, and the P2 did a great job on that as well.
Anyways, I'm still learning, but that's how I'm playing with P3 and P4 for
now.
Greg
On Wed, Aug 12, 2009 at 10:17 PM, Bonnie Polkinghorn <
bonnie.polkinghorn> wrote:
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59) From: Bonnie Polkinghorn
Hi Greg,
Thanks for the update, especially how long it took that roast to reach first
crack.  11 minutes is quite reasonable.   Most of my 1/2 lb roasts hit 1C at
about 10 minutes on P2, so that's 10 minutes at 100% power.  I think on my
particular unit, using P3, it might take much longer.
I may give it a try this evening, and I'll let you know how it goes.
I hope you continue to enjoy your new Behmor.
-Bonnie
On Thu, Aug 13, 2009 at 10:59 AM, Greg Hollrigel wrote:
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60) From: decrisce.md
Thanks. Good or bad, I have a tendency to use the preset times-i always stop short of the full time. I start hitting first crack with about 4 minutes to go, and generally stop my roasts with 2 to go regardless of the profile. 
I feel that fiddling with add and minus buttons is just more mad scientist effort than I want to expend. 
I almost always have used P1 or P3. Just now starting to use P2-as is. I have always been afraid that P3/C to P5 may bake the beans. 
Sent via BlackBerry from T-Mobile

61) From: Benjamin VerHage
I've done around 115 roasts on my Behmor, the majority on P1. I recently got a netbook (with windows) so I can finally run the Behmor thing program. I'd like to start using P2 and I think that program will help. I think I'm also going to start doing a short warm-up cycle to help improve consistency and to better predict when to drop the temperature.
Ben
From: "decrisce.md" 
To: Homeroast list 
Sent: Thursday, August 13, 2009 3:07:32 PM
Subject: Re: [Homeroast] tuesday morning cup
Thanks. Good or bad, I have a tendency to use the preset times-i always stop short of the full time. I start hitting first crack with about 4 minutes to go, and generally stop my roasts with 2 to go regardless of the profile. 
I feel that fiddling with add and minus buttons is just more mad scientist effort than I want to expend. 
I almost always have used P1 or P3. Just now starting to use P2-as is. I have always been afraid that P3/C to P5 may bake the beans. 
Sent via BlackBerry from T-Mobile

62) From: raymanowen
" I have always been afraid that P3/C to P5 may bake the beans."
I know a neat way you could find out for sure!
So, what is it with spending more than 4:06 roasting that's going to bake
the beans?
Show of hands- Who thinks roasting longer than 4:06,  8:12 or even 18:12
will surely bake the beans? Roasted coffee tastes like what, when it has
been baked, and how do you do that?
"I feel that fiddling with add and minus buttons is just more mad
scientist..."
How do you feel when you have to slow down, stop, go, accelerate, turn left,
turn right, avoid cyclists and children in the street when driving- Mad
Motorist?
OK, let me get this straight- A person grows fruit shrubs in the jungle,
picks the fruit when it's perfectly ripe, strips the seeds out of it,
discards the fruit and sends the seeds out for further processing, then
farther away to an eventual buyer that will roast, age, grind, brew and
consume it, thinking he's practicing some kind of art?
Say again, who's mad- the guy doing the hard manual labor early on, the ones
that accomplish the finishing steps at home or the business that hires
employees to finish it or foul it up? Or- the sops that socialize at the
place where the finishing shop employees usually get it rong.
Cheers, Mabuhay -RayO, aka Opa!
Got Grinder?
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63) From: decrisce.md
Hey RayO,
I get your point about my laziness when it comes to fiddling with the Behmor profiles, but I don't get the comments about the baking. 
P1 generally roasts in about 14 min, P3 about 18 or so, and P5 about 23 min-shouldnt baking be a concern?
Dean. 
Sent via BlackBerry from T-Mobile

64) From: Doug Hoople
Beautiful!
Brazil Moreninha Formosa Raisin Coffee MicroLot
Roasted to FC+ HG/DB, 1st crack at around 9 minutes.
It's a very complex mix of flavors, a variety of earthy, meaty fruits and
chocolate. Hard to tell where the fruit transitions to the chocolate.
This is a very forgiving coffee. I haven't roasted a bad batch yet. But this
time around especially, I think I found the sweet spot. One of the nicest
cups of coffee I've had in a while.
This is the kind of cup that keeps me roasting!
Doug
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65) From: David Rossell
Guatemala Oriente.  Ahhh.  Lots of chocolate, lots of cherry.  I consistently
accidentally over-roast this bean in my Behmor.  It seems on this bean
especially outliers from each crack blend together, much more so than on
others.  Very nice, even with the botch.

66) From: Yakster
The Guatemala Oriente is a wonderful bean.  I think I'll be roasting that
again soon and I will be so sad when it's gone.
This morning, I had Guatemala Huehuetenango Finca La Maravilla prepared in
the CCD (Clever Coffee Dripper) two days after roasting it to City+ in the
Behmor, hitting first crack at 10:34 and finishing at 12:39.  Classic coffee
flavors with a hint of dried apricot.
My first attempt with this bean I took it to City or maybe a shade under and
it was screaming dried apricot.  Maybe a sour, dried apricot.
-Chris
On Tue, Sep 22, 2009 at 6:29 AM, David Rossell
wrote:
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67) From: Benjamin VerHage
Staying home sick today, but I had a nice cup of Ethiopia Guji Sidamo to start off the day. Feeling better already.
Ben
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68) From: Ryan Tanner
That's too bad about being sick.  I'm expecting I'll come down with  
something soon as it's going around my university pretty quickly right  
now.
Anyways, I've been roasting and experimenting for a few days now and  
today was the first cup of coffee I've actually felt was as good as  
what I get from the local roaster!  It's a Brazilian Cerrado CP  
Fazenda Aurea.  French press, I let it brew for a bit longer than I  
normally do and it's come out quite well!  This really makes me  
excited about the prospects of home roasting!
-Ryan
On Oct 6, 2009, at 10:26 AM, Benjamin VerHage wrote:
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69) From: Yakster
Glad to hear your feeling better.
This morning it was a cup of Panama DP followed by conf call then an
espresso.  This FC roast is not that interesting in the cup, but
really shines as espresso. I also think coffee first followed by
espresso makes more sense to me.
I fear I've crossed over this week to a full-time espresso drinker.
I've got the dedicated Kyocera hand grinder dialed in for espresso,
now I just need to roast something more interesting for straight
coffee.
Enjoy.
-Chris
On 10/6/09, Benjamin VerHage  wrote:
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70) From: Barry Luterman
Welcome to the dark side. We have Biscotti
On Tue, Oct 6, 2009 at 7:18 AM, Yakster  wrote:
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71) From: Luis Zaman
I just roasted some of the Guji Sidamo yesterday, what level did you roast
that at? I did three batches, all just a tiny bit different and the
differences were amazing! As for what I'm drinking, Intelligentsia's Kenya
Ndaroini is in the works at the moment :).
Luis
On Tue, Oct 6, 2009 at 1:25 PM, Barry Luterman  wrote:
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72) From: Brian Kamnetz
Q29uZ3JhdHVsYXRpb25zISBJIHJlY2FsbCBzaW1pbGFyIGV4Y2l0ZW1lbnQgd2hlbiBJIHN0YXJ0
ZWQgZ2V0dGluZyBnb29kIHJvYXN0cy4KCkJyaWFuCgpPbiBUdWUsIE9jdCA2LCAyMDA5IGF0IDE6
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aGUgZmlyc3QgY3VwIG9mIGNvZmZlZSBJJ3ZlIGFjdHVhbGx5IGZlbHQgd2FzIGFzIGdvb2QgYXMg
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ZXJyYWRvIENQIEZhemVuZGEgQXVyZWEuIMKgRnJlbmNoCj4gcHJlc3MsIEkgbGV0IGl0IGJyZXcg
Zm9yIGEgYml0IGxvbmdlciB0aGFuIEkgbm9ybWFsbHkgZG8gYW5kIGl0J3MgY29tZSBvdXQKPiBx
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YXN0QGxpc3RzLnN3ZWV0bWFyaWFzY29mZmVlLmNvbQpodHRwOi8vbGlzdHMuc3dlZXRtYXJpYXNj
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d2VldG1hcmlhc2NvZmZlZS5jb20vZ2FsbGVyeS9tYWluLnBocD9nMl9pdGVtSWQ9NzgyMA==

73) From: Ryan Tanner
I just enjoyed a cup of El Salvador Finca Matalapa I roasted last  
night to C+.  Very balanced.  I'll probably brew another soon to help  
me get through a european history midterm I'm about to take.
- Ryan Tanner
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74) From: Yakster
I'm getting a nice strawberry jam flavor in a two day rested City Plus Yemen
this morning.  Nice way to start the day.
Yesterday it was pretty cloudy looking in the AeroPressed test cup here at
work.  Glad it's clearing up even if the weather is not.
-Chris
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75) From: michael brown
I'm trying to clear out a back-stash of roasted coffees from the end of Nov=
ember (i know i know) and got my clever coffee drip in the mail yesterday s=
o i had some OLD Ethiopia Yirga this morning that was still pretty darn tas=
ty while trying out the CCD (did i just make up that abbreviation?).  I als=
o took some pliers to my pressurized portafilter after watching a bunch of =
youtube videos last night and have some more tinkering to do with grind and=
 tamp.  i look forward to the frustrations of chasing that perfect shot!
Michael B
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76) From: Yakster
Wow, I have the opposite problem, always running out of roasted coffees.
I'm trying to clear out my backlog of old green coffees, work down the stash
so I have some chance of ordering some nice beans in 2010.
-Chris
On Tue, Jan 12, 2010 at 11:36 AM, michael brown  wrote:
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day
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t!
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ariascoffee.com
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77) From: Ryan M. Ward
Here I am waiting for my Sulawesi beans beans to come (boy am I excited, I =
have not had a Sulawesi coffee in years!), and all you guys can talk about =
is your backlog/stash of green beans that have built up! You are making the=
 waiting process worse!
(Just kidding, but seriously, I wish I had your predicament! Too much coffe=
e laying around is never a problem for me unless it has gone bad- then its =
just wasted potential)
Ryan M. Ward
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78) From: raymanowen
"...trying to clear out a back-stash of roasted coffees from the end of
November (i know i know)"
Around here, that would be a purely imaginary event, since the maturation of
the beans would have been advancing up to two weeks after roasting. After
that, the beans tend to remain stable if Oxygen is excluded from their
environment.
Of course, you could have been storing the roasted beans in cloth or burlap
bags inside a cardboard box in a freezer- ? ? NTG
Home roasting vs Home Warehousing...
Cheers, Mabuhay, Iechyd da -RayO, aka Opa
-- =
“I have been impressed with the urgency of doing. Knowing is not enough; =
we
must apply.
Being willing is not enough; we must do.” - -Leonardo da Vinci
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