HomeRoast Digest


Topic: Friday morning cup (81 msgs / 1832 lines)
1) From: John Despres
Sumatra Lintong. Full City. AeroPress. Delicious.
In a few minutes Kona - Greenwell, City + Vacuum brewer.
Then something in the Moka Pot
I'm warning up for the Great Can/Am brewer throw-down tomorrow.
John
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2) From: Eddie Dove
This morning, I am thoroughly enjoying my last pound of the Cameroon
Caplami Java.  I sure wish I had ordered more of this coffee!
It was coaxed into a Full City roast last Saturday, brewed in the
Technivorm with Swissgold filter this morning and I may have to fire
up the Gaggia for some SO shots.
Molasses sweetened chocolatey goodness lofted in a nicely-bodied cup
with some spice and woody notes to create an exceptionally balanced
party of flavor on the palate!
Pressure washer repair can wait, another cup is in order ...
Eddie
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3) From: Dave Huddle
I got some of the Cameroon with my Behmor.    Good stuff indeed.
That's what I had this AM, brewed in a Krups Moka Brew.    I'll have
another cup at the office from an Aeropress.
Dave
Westerville, OH
On 4/11/08, Eddie Dove  wrote:
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4) From: Darliene Stanhope
I am having my last 1/2 lb. of Ethiopia Harar Horse.  It was roasted last
Sunday evening to a nice FC and was brewed in my AP.   I have had tis coffee
using a pour over filter, and now the AP.  I like the AP the best so far.
Darliene
On Fri, Apr 11, 2008 at 8:03 AM, Dave Huddle <
137trimethyl26dioxopurine> wrote:
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5) From: Les
I am enjoying a mutt blend this morning.  It is about 25% Kenya Githumbwini
and 75% Colombian CoE from last year.  Much better than I thought it would
be.  It starts out with the higher notes of the Kenya and descends into the
smooth creamy richness that the Colombians are famous for and finishes with
a nice raisin touch.  I have one of the Yemen coffees resting for Monday
morning!
Les
On 4/11/08, Darliene Stanhope  wrote:
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6) From: Tom Ulmer
Pressed Navarit Rustico. 
I am a fan of dry processed and this coffee is very good in my opinion.
Tom's description of "It doesn't have great dimension" translates in my
tastes to it's a nice mellow coffee with sweet hints of a Hershey bar with
almonds and a very pleasant almost non-descript linger. It's certainly not a
knock your socks off with flavor cup but it still satisfies quite nicely in
that regard.
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7) From: Alex Fitch
So far my sampling has been limited since I am new to home roasting.  
But my favorite so far is this mornings Navarit Rustico at a C+ to FC  
after resting for 3 days.
------------------------------------------
Alex
 From my iPhone
On Apr 11, 2008, at 10:56, "Tom Ulmer"  wrote:
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8) From: Andy Thomas
Idido, roasted 4 days ago to the first outliers of second crack, about 11 minutes. Brewed in the press. After 1 day rest it had a nice darjeeling fragrance but now it leans more towards chocolatey.
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9) From: Edward Bourgeois
First pull of the Yemen Sharasi only 36hours rest and still pretty
gassy. Made a capp. with it. Lots of potential but will hold back on
commenting for a couple more days.
On Fri, Apr 11, 2008 at 11:48 AM, Andy Thomas  wrote:
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10) From: raymanowen
More learning attempts on the Capersso Klassic Lucks- I had bagged a couple
of 7g/6g of 11/07 Costa Rica and earlier S. Mandheling loads.
Why not clean it out, methinks- since back flushing always fails to clear it
completely.
I use an ash white bowl with F40C50 fluorescent lamps- not much escapes that
hard white light, to see what comes out the spouts when it should be crystal
clear water.
OK, F40C75's might beat these, but that's Arctic blue sky light. Very hard
white- almost like looking into glacial ice.
You wouldn't do all this if you weren't trying to eliminate the problems to
brewing an acceptable shot.
It turns out that I accomplish a lot of the packing of the coffee grounds by
tapping the filled filter with a table spoon. The coffee really settles down
from a heaping mound, and it settles very little more when I do the
gymnastics with the tamper.
I had doubts about the packing and shear planes introduced by the convex
faced tamper foot.
The Capresso filter basket is a real piece of work and would force shear
planes in the coffee puck if used with a flat tamper. It's not flat-bottomed
and has a raised 12mm Ø ring in the center. Idiots!
At first, I thought I could only learn to hate the damn thing, but when the
Celtic Critic says, "Wow, is this the same coffee?", and I've just made a
tiny grinder or brew temperature adjustment. And now I tap the filter to do
most of the grounds settling for packing...
Or, the quick freeze, half as quick- twice as quick, what? I always do it
because it always leaves the cup sediment-free. Post hoc, ergo propter hoc-
has to be the reason why the burrs stay almost pristine with use.
And I break up lumps with a spring hook before I start tapping. Everybody
else probably already knows these things, but I need the OJT.
Cheers, Mabuhay -RayO, aka Opa!
Baby steps- I'll learn...
On Fri, Apr 11, 2008 at 6:56 AM, Eddie Dove <
southcoastcoffeeroaster> wrote:
<Snip>
ee.com
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11) From: Bill
Kenya AA Nyeri-Gacatha Coop.  Roasted on Freshie to FC, 36 hrs rest, french
pressed this morning.  Quick morning, great cuppa joe for a morning like
today.  every sip made my mouth sing with sweetness and acidity!! woo woo!!!
 Thanks to Tom for another great coffee!bill
On Fri, Apr 11, 2008 at 6:56 AM, Eddie Dove <
southcoastcoffeeroaster> wrote:
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12) From: Les
I am enjoing a fine Panama.    Wow, on 7 days rest the Panama * *SHB Las
Victorias is simply stunning.  I took it to a nice city-city plus.  Very
balanced with a nice sweet chocolate finish.
Les
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13) From: Seth Grandeau
I'm enjoying the last of my 2007 Harrar Horse City roast.  I also tasted my
first "peanut" flavored quaker in this batch.  Almost no coffee taste in it.
I'm looking forward to roasting some of the new Harrar Horse, which is
sitting in my stash, patiently waiting.
On 4/25/08, Les  wrote:
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14) From: miKe mcKoffee
Started the day with a right excellent Guatemala Gesha Americano while
registering and ordering samples for the Panama Esmeralda Special 2008 Gesha
auction May 22nd...
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
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.
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15) From: Bill
A blend this morning: the aged sumatra lintong at 10 days rest mixed 50/50
with the FC/FC+ Classic Mandheling on 8 days rest.  Wow.  I could definitely
do this one again!  I really liked how the Classic rounded out the aged, and
vice-versa...  These 2 really complement each other in a great way.  I'll
try some more tomorrow... awesome!bill
On Fri, Apr 25, 2008 at 9:03 AM, miKe mcKoffee  wrote:
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16) From: Dean De Crisce
I've enjoyed two double shots and a FP of Brazil Pedra Grande at a 14 min city + with two days rest. Nice dark caramel, with cinnamon and nut flavors.  Nice!
Dean De Crisce
Sent from a Treo.

17) From: Jeff
El Salvador Orange Bourbon Cultivar roasted to FC+, rested two days, 
brewed in a Mocha pot. It's the best cup I've had in a few days. Superb.
Les wrote:
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18) From: Demian Ebert
we started today wth a FP opf Columbia Supremo. now there's a good
cup. roasted to FC on sunday last week in the scto.
demian
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19) From: Stephen Carey
After what has been a killer day and is not near over, it is with 
great memories that I can still taste the wonderful, truly awesome 
Cameroon Caplami Java, with five days rest and just about gone, 
enough for a quarter pot is left.
This coffee was roasted on Sunday, late afternoon.  I love this 
coffee, one of my favorites.  After five days it is close to being 
past its prime, but to prepare one for a tough and long day it is a 
wonder.  The berries which I discussed in another post have ripened 
and opened up, like the Cherry Blossoms, down by the Tidal Basin, 
here in DC.  Tom's description of rustic spice is one I would not 
have known how to describe, but it works well.  The flavors don't 
seem to combine, but come at the tongue in a rush of one after the 
other.  Tom describes it as well rounded, that it is.  It is soft to 
the palate, it massages the tongue in this array of flavors, with an 
aftertaste yelling, "more, please sir, more."
I have a long night ahead, perhaps I should finish it off?
At 05:07 PM 4/25/2008, you wrote:
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20) From: Les
This morning I am enjoying a fine cup of  Sumatra Classic Mandheling.  What
a nice smooth buttery cup of coffee.  A nice explosion of coffee flavor
starts this one off with a nice hint of cinnamon followed by a rich Carmel
and a hint of chocolate finish.  I don't usually like the "Indonesian"
coffees, but this is one of the better ones.  The wife got after me for the
17 pounds of greens that arrived yesterday.  She said, "I thought you were
in stash reduction?"  Well, I was out of Colombian and the reviews I have
gotten on the Warbler were so good I ordered a ten pounder.  I have been out
of decaf for awhile and my folks get a pound every two weeks, so I had to a
5 pounder of the PNG decaf.  And since everyone is letting me buy all of the
India Anohki Coffee (Liberica), I had to add the obligatory 2 pounds of that
to the order.  The stash is now at 7 pounds and will be going down to 6
again after roasting tonight.  I want to thank you all for letting Sweet
Marias store one of the most unique coffees for me to order every time.
Les
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21) From: Eddie Dove
Today ...
Yemen Mokha Mattari
Colombia Huila Valencia
India Mallali Estate "Tree-Dried Natural"
Exquisite elixirs, all three!
"Well, I was out of Colombian and the reviews I have gotten on the
Warbler were so good I ordered a ten pounder."
Thanks for letting the cat out of the bag, Les!  I was holding off
making any comments about the Colombia Antioquia - Jardin Cerulean
Warbler until I got "my share."  It is an absolutely delightful
coffee.
Birds of a feather ...
Eddie Dove
-- 
Docendo Discimus
Home Coffee Roasting Blog and Referencehttp://southcoastcoffeeroaster.blogspot.com/On Fri, May 2, 2008 at 10:24 AM, Les  wrote:
<Snip>
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22) From: Vicki Smith
I'm drinking the IM FC+ with four days rest and enjoying it very much. 
The tobacco taste has become more muted and I am getting a bit of mebbe 
clove. Lovely.
v
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23) From: Floyd Lozano
Glad to oblige - my (mis)treatment of that roast has me gunshy.  I'd
rather put a staple through my tongue than that coffee on it again ;)
Today's coffee is 1) El Salvador La Montana and 2) a sample of last
year's Panama Kotowa.  I think i roasted this one a bit light, almost
but not quite a City+, but I'm very much liking the flavor, though I
can't describe it.  I have an issue with wanting to keep my coffee out
of 2nd so much that I tend to pull it early, so I often end up going
lighter than I want to.  I guess i need to institute a new policy -
when I feel i Absolutely HAVE to pull the coffee, count to 10 and then
do it ;)
On Fri, May 2, 2008 at 11:24 AM, Les  wrote:
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24) From: Bill
Les,
Appreciate the review of the Mandheling.  I have been drinking a lot of that
for the last few weeks.  I really enjoy that stuff at FC.  Definite
chocolate in the aftertaste.  And it has great mouthfeel and body.  That's
about all that I can really notice and comment upon...
bill
On Fri, May 2, 2008 at 9:24 AM, Les  wrote:
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25) From: raymanowen
" The tobacco taste ..."
Thanks again for the warning- about coffee that tastes like tobacco. Now I
know. BTW- there's a Meerschaumspitze I left somewhere in southeast Asia or
California. Ich weiss nicht.
Cheers, Mabuhay -RayO, aka Opa!
On Fri, May 2, 2008 at 10:56 AM, Vicki Smith  wrote:
<Snip>
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26) From: Vicki Smith
Yanno, I've felt a little weird as I have written about my exploration 
of IMV. When I ordered it, I expected to love it--generally I have 
really enjoyed the SM dry processed Yirgs. I realize now though that I 
was, in general, roasting them darker than I was roasting the 
IMV--generally to a FC. This FC+ batch is darker than I generally take 
them--so both the C/C+ roasts and the FC+ roasts are new explorations 
for me.
In any case, this whole IMV experiment has reinforced my sense that one 
of the wonderful things about homeroasting is the choices it gives us as 
we strive to produce truly remarkable cups of coffee. I am so glad I 
have enough FC+ beans to be able to sample them days 5-10.
I have already discovered that at C+, some of my friends think I am a 
coffee goddess, even though I don't *get* that roast level at all. So 
much coffee to sample, so little time...
v
raymanowen wrote:
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27) From: raymanowen
"I have an issue with wanting to keep my coffee out of 2nd so much that I
tend to pull it early, so I often end up going lighter than I want to."
The first fundamental is to stop the roast instantly that you're aware the
roast is at the level you desire.
If you want to stop the roast just short of 2nd Crack, you would satisfy the
mathematician or engineer by waiting for a few snaps of Second Crack to
occur, then Slam On The Brakes. (What's this?)
At the point in a small roast where a dozen or so beans have snapped over to
the second crack and you Stop it, most of the roast has not hit second. It's
right there, but statistically, it's not there yet.
Pushing  early for any reason translates to "Laissez- Faire."  
means Start Coasting. You will develop the art of roasting to achieve the
desired coffee flavor. Ain't nothing rong with a little Second, or more, if
you're controlling the roast.
Cheers, Mabuhay -RayO, aka Opa!
Got Grinder?
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28) From: Rick Copple
raymanowen wrote:
<Snip>
The Indian Monsoon Malibar has a tobacco taste as well, but I love it. 
Am somewhat addicted the coffee as an SO, though I know many use it for 
blends.
I've yet to roast the IMV in the Behmor, my last batch was in the wok, 
but I recall getting strawberry from it, don't recall any tobacco, but 
then I didn't roast it dark either.
-- 
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29) From: Brandon Kolbe
Good Morning,
     I am enjoying a wonderful cup of Mexico Chiapas La Union Coop roasted
to C+ and rested 32 hrs.  It seems a bit nutty to me ( although my taste
doesn't seem to be working very well this morning).  It does seem a bit
young yet.  I'm sure with a bit more rest the flavors will definitely
develop.
Happy Roasting,
Brandon
-- 
"We are what we think.
All that we are arises
With our thoughts.
With our thoughts,
We make our world."
-- Buddha
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30) From: Bill
Had a cup of Kenya Gethumbwini PB roasted Monday morning to a FC.  Not bad,
but I didn't love it.
And am boiling water right now for a FP of Harar Horse roasted Monday night
(84 hrs rest) to a C+.  Let's see how that tastes.  It was good yesterday,
but I suspect it will rock my morning.
bill in wyo
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31) From: webviking6
Yesterday I roasted a pound of Brazillian FTO Poco Fundo Coop on a P5 
setting on the Behmor.  Only the second time I've used P5 on the Behmor, 
but I'm beginning to like that setting.  In 23 minutes it just eased it 
up gently to a nice FC roast. 
The beans smelled great right out of the drum, and after a day of rest, 
were very aromatic on grinding and made a fantastic cup of coffee this 
morning.  Nice bold cup of coffee with fruity overtones, very smooth.  
The best South American coffee I've roasted yet.
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32) From: Les
This morning I am drinking 100% *Panama Guyami Indian Robusta Rustico.*   It
isn't a bad cup at all.  It isn't the most complex cup.  It has some very
nice chocolate flavors and it has a bit of bite to it, but not a bitter
bit.  I wanted to explore some darker roasts with my USRC roaster, and since
I didn't care that much for this coffee, I wasn't going to cry if I went too
far.  I'll be using it in some espresso blends this weekend at church.  It
has a nice smoky aftertaste.  I never thought I would say, I like a Robusta,
but it did come from Sweet Marias!
Les
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33) From: Paul Helbert
I had about convinced myself that I didn't like Yemens. But this morning I'm
really enjoying the Mokha San'ani, FC, Behmor roasted on 8 July (P2
stretched 1st to cool without any 2nd for four minutes). Thirty grams to 16
oz of water in a Chemex). (Hey, a coffee that Sweet Maria's still has in
stock).
I appreciate the fact that it has lost most of its garbage-can fruitiness.
What is left after three days is just real good coffee, especially as it
cools. I'd say this is one which tastes as good as it smells. No strawberry
cheescake or hot plum wine. My wife, who is not much of a coffee drinker,
gives it a, "Yeah, it was okay". I think that makes it a crowd pleaser.
-- 
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34) From: Scott Bukofsky
Yemen Mokha Sharasi, roasted to Vienna (accidentally), as espresso and
cappucino.  Like eating a stick of butter.  Unusual and delicious.
Afterward I couldn't resist a shot of IMV while I was cleaning up the
espresso machine.  I was highly caffeinated this morning.
-Scotto
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wrote:
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35) From: John and Emma
Same as Paul Mokha San'ani. But like Scott I accidentally over roasted and
ended up with Vienna. Roasted 1/2 lb in Behmor using P2 1/2lb B and
increased time to 14:30. Everything was going great but there was no stop
between 1st and 2nd crack. So what I thought was 1st crack continuing was
actually 2nd crack. Once I saw and smelt the smoke I hit stop.
Tastes a lot like a $bucks but much smoother.
John H.
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36) From: Bryan Wray
Wow, weird... that is exactly what I had this morning.  I mean, exactly.  16oz made with 30 grams of coffee and everything.  Only difference was that mine was roasted on the 29th.  Just so you know, as someone who hates resting coffee, Yemens are one coffee that I don't even touch until day 3-4, I feel they really do need the rest.  I didn't really start enjoying this one until day 7, YMMV.
-Bry
"It is my hope that people realize that coffee is more than just a caffeine delivery service, it can be a culinary art"- Chris Owens of Cafe Grumpy in NYC.
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37) From: Eddie Dove
Sumatra Organic Mandheling - KMB - OMG!!!
Eddie
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38) From: Les
This morning I am enjoying all the subtle flavors of the *Guatemala
Acatenango Gesha*.  A full mouth of flavor from the tip of the tongue to the
back of the throat, and smooth as silk.  There is no assault on the taste
buds like yesterday with the Liberica.  This is more like a nice gentle
massage that just gives you a good feeling as the sip fades and you prepare
for another enjoyable sip.
Les
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39) From: Robert Joslin
Ethiopia organic dry process Koratie 3 days post roast.  Did someone say
Blueberries?  Think IMV on steroids.  A 3/4 pound batch carried to FC.
Eddie, a dose of this and you can take up your bed and walk.  Josh
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40) From: miKe mcKoffee
Panama Esmeralda Special Gesha '08 Auction Lot 5, 15:52 City+ roasted 11hr
vac mason jar rested, 15min grind rested before PF build and pull for
Americano. Delish. Be ready for Tom's Esmeralda offerings coming very soon
I'm sure!
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
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.
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41) From: Jason Brooks
Tanzania Blackburn Estate AA short rest.  Roasted last night to a FC, just
short of 2nd, stopped around 435-440F.  44 gram, 32 oz FP.  Nice, but
needs more rest.
<Snip>
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42) From: Edward Bourgeois
Nic Nueva Esperanza Roasted to 428f  7th day  Nice cocoa nut with a
nice Nic english toffee sweetness. Not a powerful Nic but certainly a
nice classic one.
farm
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43) From: golfermd01
Concur. Did a batch in my FR to C+ on Tuesday and enjoyed with a friend on Wednesday. Although excellent, a few more days would have been better.
Dan
---------

44) From: Dave Kvindlog
I enjoyed an AP of Sumatra Blue Batak in my hotel room this morning.  We're
up at Mayo Clinic since yesterday...surgery for my 9 year old son (TJ) to
replace his pacemaker.  Glad I remembered my coffee kit!  Kinda makes up for
the negative aspects of the trip.  We're all doing well, but are bored,
waiting to squeeze him into today's schedule.
Gotta roast more upon my return home tomorrow.
On Fri, Jul 18, 2008 at 8:32 AM, Eddie Dove <
southcoastcoffeeroaster> wrote:
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iHomeroast
Cedar Rapids, Iowa
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45) From: Alex Fitch
Hotel coffee. Yuk! Forgot my coffee kit. But I am now less then 2  
miles from. SM! So I see something good on my future.
--------------------------
Lt. Alex Fitch
City of Fairfax Fire Dept.
AFitch
(703) 625-4352
 From my iPhone
On Jul 18, 2008, at 7:36, Les  wrote:
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46) From: sci
1st cup:
Aged Sumatra Lintong, FC+, with 1/3 chicory, AP double shot, with 4oz of
steamed skim milk = Smoke on the Water.
Too bad I'm out of the Lintong. This cup is to the palate what a loud bass
note from a tuba is straight to the ear.
2nd cup:
Ethiopian Harar, C, in FP. We all know this means blueberry and fruity
notes; FP lets this bean go full throttal. Some high notes from a flute to
go with that tuba.
3rd cup:
Mexican Chiapas La Union, C+, Pour Over Melitta. A fine smooth clean cup,
balanced, but anticlimatic after the Lintong and Harar. Should have drank
this before the Harar.
All in all, a fine morning.
Now, what for mid afternoon...?
Ivan
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47) From: Les
I have not checked the offering sheet this morning, but I am enjoying a 6
day rested *Colombia Huila -Finca Las Mesitas (4-Star).*  If it isn't sold
out, I am going to order another pound of 4 star.  Wow is this good!
Balanced and full mouth flavor.  Ultra smooth with a nice clean crisp
aftertaste.  I am not going to do an analysis of the flavors, I am simply
going to enjoy!  If there is some of this left and you have not ordered your
pound, you really don't want to miss out on this one of the 4 stars..
Les* *
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48) From: Stephen Carey
I am too late - sold out and I don't think I have any in my overly 
large stash - I was being so good about keeping it down to a 
manageable level and now it has grown by many pounds, though, to be 
fair to myself, I am roasting more.  I am taking it with me to dinner 
parties, when asked or I will offer, I am sharing it with friends who 
are really getting good at noticing the differences in roasts, and I 
am gifting it for some people who can really use a pick-me 
up.  Either way, I let my stash grow larger than planned and I don't 
think I have the Finca Las Mesitas in it.  My inventory system is 
really messed up.
Enjoy the great coffee, made better by your talents roasting, Les.
All the best,
Stephen
At 10:00 AM 7/25/2008, you wrote:
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49) From: Benjamin VerHage
I'm really enjoying a cup of Sumatra Blue Batak peaberry. I've been playing=
 with brewing it over the last few days and I just couldn't get a good br=
ew out of a french press. Not sure why because I usually prefer the FP with=
 Sumatras. The last couple days I used my Hario dripper and it's been excel=
lent. Today's is especially good, super smooth with a great aftertaste. I r=
oasted this one to FC+, next time I will try City+ for comparison.
 
Good call on the Columbian...I may have to roast that one next. I think I o=
rdered a pound of each of those 4 star lots when they came out. Been lookin=
g forward to them.
 
Ben
--- On Fri, 7/25/08, Les  wrote:
From: Les 
Subject: [Homeroast] Friday Morning Cup
To: homeroast
Date: Friday, July 25, 2008, 7:00 AM
I have not checked the offering sheet this morning, but I am enjoying a 6
day rested *Colombia Huila -Finca Las Mesitas (4-Star).*  If it isn't sold
out, I am going to order another pound of 4 star.  Wow is this good!
Balanced and full mouth flavor.  Ultra smooth with a nice clean crisp
aftertaste.  I am not going to do an analysis of the flavors, I am simply
going to enjoy!  If there is some of this left and you have not ordered your
pound, you really don't want to miss out on this one of the 4 stars..
Les* *
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50) From: Kris McN
Mornin' All,
To say I'm enjoying this Americano of Ethiopian Organic Dry-Processed
Koratie would be an understatement.   This is insanely good!  Really
unbelievable.  You all know I love me some DP Ethiopians, and I'm starting
to think this may be my favorite EVER.  It's at C+ (Behmor, 4 days rest).
It's a cavalcade of floral and fruit - I can't even parse it out at the
moment.  I can't wait to try the wet-processed version of this bean that Tom
posted yesterday!
Best,
Kris McN
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51) From: Les
This morning I finally used my new Elektra Micro Casa lever the way I
intended for it to be used.  I was able to have espresso drinks before
work!   Warm up time was a mere 20 minutes, so I was able to enjoy a
morning Cappo with Becky and make an Americano to go as I left for
work.  Clean-up time was nice and short, and the coffee was stunning.
The Cappos were made from my Bugle Blend.  A nice fruit laden front
end with a lot of rustic body in the middle followed by a nice
chocolate finish.  The Americano was made with Columbia Warbler (the
last in the stash), stunning flavor with the oh so smooth body that
says Yum, Yum, with a caramel finish.  Have a great day, and I hope
you enjoy a nice cup of coffee today.
Les
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52) From: Greg's Gmail Address
Am on my second cup of drip Puro Scuro roasted to FC+.  I know I am properly
caffeinated when I start seeing bats flying in my house.  Oh, and it's
really yummy.
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53) From: Tom Ulmer
I need to roast as this morning was a press pot of necessity blend. There
was just enough Ipanema and Panamanian miel to brew, leaving maybe enough
Sharasi for shots tomorrow. The resulting cup was passable but certainly not
equal to the sum of the components.  It started with an odd flavor reminding
me of honeysuckle smothered with sweet hickory-smoked chocolate and ending
without a finish.

54) From: Sandy Andina
Saturday noon, but better late than never.  As my LaCora was heating  
up, had an Aeropress of Aussie Mt. Top, C+.  Oh, boy!
Since I slept in, and eschewed coffee after a belated b'day dinner at  
my neighborhood restaurant, Broadway Cellers (Graham Beck Stellenbosch  
bubbly, carrot-curry bisque, Avila Stellenbosch chardonnay, seared  
scallops over sauteed spinach and mashed sweet potatoes, Moscato  
amabile d'Asti and cassata gelato while listening to live jazz), I am  
about to treat myself to a late night breve of my Rocket Fuel blend.
And tomorrow night's the REAL dinner--at Sixteen in the Trump Tower  
(am betting they make their espresso from Illy pods or Nespresso  
capsules, though--even the Everest Room does).
On Jan 23, 2009, at 10:08 AM, Les wrote:
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55) From: Bill
Happy Friday everyone!!
I'm enjoying some absolutely amazing Ethiopian WP Kebado roasted 4.5 days
ago to a C/C+.  Oh man, this bean is fabulous.  I had about 3 cups yesterday
and each time fell over in amazement.  sweet, floral, delicious.  I need to
reduce my stash, so I don't think I'm buying anything right now; otherwise
I'd buy a big bag of this stuff.
What's in your cup today?
bill
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56) From: Les
I am enjoying a nice mature cup (6 day rested) of Panama Geshia Lot
10.  A Cornicopia of flavors with a pure silk and velvet smoothness
with an after taste that just says, AH that is gooooood!  Bill thanks
for the report on the Kebado, I will have to take a look at is as I am
going to put in a small order today.  I am out of Kona and Tom just
got two new ones in.
Les
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57) From: Lynne
Bill, that sounds delicious! Sheila Quinn sent me a box of greens (thank you
Sheila!) and I roasted them Wednesday morning. I made a post-roast blend in
my FP this morning, half of the Sumatra Blue Batak she sent me (delish!!)
and half Papua New Guinea Peaberry Decaf. Smooth, chocolately, rich -
calling out for more, tempting me to make another cup. Mmmm...
Lynne
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58) From: Lynne
I do need that second cup - sounded like I roasted *all* the greens - which,
of course, I didn't (my arm would be super sore, and I'd be flying off the
walls trying to finish all that coffee... hahahaha)
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59) From: Bill
Les,
I have honestly been amazed that the Kebado hasn't been talked up more on
the list, and that it's stayed at Sweet Maria's for a few months.  When Tom
says in a review, "it's the kind of coffee that can win competitions," I pay
attention!
I have been pretty quiet about it because I was thinking about ordering some
more!  But I have taken a good look at my coolerdor and realize that I still
have a ton of coffees that need to be tried.  I over-bought in 2008, so I
need to spend a bit of time whittling down my inventory...
I love Ethiopians, but seriously, has anyone looked at what Tom is offering
for Ethiopians these days?  Holy cow!!!  Each one of those 4 coffees is
amazing!  The Kembata DP, the IMV (justifiably highly regarded), the Bonko
Black Sun, and the Kebado.  Wow!
I couldn't quite put my finger on the term "floral" until I drank some of
this Kebado, and then it came through.  I think it's similar to citrus, but
obviously isn't the same...  The thing about this coffee is that it is so
well-rounded.  Great from start to finish.  Not very much body, but that's
also a factor of the light roast.  and the flavors develop in the cup as it
cools, so each sip is different.  I love the citrus in the yirgees, but
those need to cool down a bit.  I took a sip of the Kebado right out of the
Moka Pot, piping hot, and it was amazingly sweet.  It didn't hit me at
first, but in the linger on my tongue, I thought, "that's like candy!"
anyway, I highly recommend some of the Kebado.  It really is quite
delicious.
I'm going for a bit of a vacation in a couple of weeks.  Hit a cabin in the
mountains for some snowshoeing and lounging for about 4 days.  I will roast
up some Geisha I've been saving, the rest of this Kebado, and a bunch of
other Ethiopians.  I'm stoked!!
bill in wyo
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60) From: Douglas Hoople
Yup, the Kebado's quietly amazing. I roasted some last week, and it was a
really great cup. While the IMV is more flamboyantly and obviously
spectacular, the Kebado is right up there, too.
Great lot of Africans at SM right now. I've been sitting on the trigger for
a 5-lb bag of the Kebado and the IMV for a week or two now, and I think it's
time to pull!
Doug
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61) From: jeff michel
Cole coffee Kenyan F+C
On Jan 30, 2009, at 5:45 AM, Bill wrote:
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62) From: Kris McN
Good morning all!  I had a rough night - the baby's teething her first
molars so we were up a lot last night with the booey-hooey.  During bouts of
sleep, I dreamt of drinking unadulterated doppios, so this morning I fired
up La P and pulled myself a shot of the Guat Oriente DP (6 days rest, light
Vienna).  Normally on weekdays I make a TV pot in the morning and leave La P
off until the weekend, but those dreams were so vivid I had to break out the
portafilter.  Mmmmmm!  The straight shots are a little brighter than the
americannos I normally drink, but still mouth-coating, fruity-chocolaty
deliciousness!  I still made a TV pot, so now in my office I'm sipping on
some Brazil 'Canario Bourbon", sweet and nutty.
Best,
Kris McN
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63) From: raymanowen
Just received the very first of IMV a couple of days ago. It's not too good,
trying to Steinway it right out of the roaster, (FR) so the two batches are
in the can. (Mason Jar)
I know better than to force a brew on a junior Ethopian, but it looks like I
don't even know how to roast to the level I want.
Both roasts profiled up to 445° F in 15 minutes, maintained 448° for 3m
more. Even Damian could see the difference, coming over after a Kindergarten
morning.
First was darker with a pronounced sheen. New blend- from same lot-
Ethiopian IMV melange roast. The kid will probably insist on inspecting the
roasted beans before any would-be barista brews him a cup of schlup.
Actually, first thing this morning was a double of the Brazil
Cerrado...Formosa. Ground at 20, vibro compacted and gave it a *LOT* of
tamping force. [It only settled down to about 2mm below the rim with the
"nice guy" 25 pound treatment.]
Remembering Schomer, and some of my own previous trials, I really put force
on it. 120 pounds only compressed it to 2.5mm below the filter rim. Happy
the vibro-compaction works well by itself.
Still looking for the 5mm spacing Schomer recommends. Of course, the optimum
space and compaction pressure would change with the different diameter
filter.
Same beans with a finer grind and lighter packing tamp had underwhelming
flavor. Crema was the best ever this time- flavor and all was good to the
last sip.
The puck knocked out like an intact "coffee skeet."
Got different things to worry about, like Lake Crapesso this time with such
a solid coffee skeet in the filter...
Cheers, Mabuhay -RayO, aka Opa!
Outsmart the machine-
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64) From: Sandy Andina
Sumatra Lintong Blue Batak in the Technivorm. Noticing a pronounced  
(though pleasant) initial Oolong tea bouquet that does not carry into  
the taste.
On Jan 30, 2009, at 9:02 AM, Les wrote:
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Sandy Andina
www.myspace.com/sandyandina
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65) From: Edward Bourgeois
Bill
I'm with you,was my choice today too, really like this one, nothing
overwhelms but what you taste is all good. Velvety smooth and
balanced. Reminds me of canned fruit cocktail in a good way,nice hint
of candied pineapple.and spring flowers.
On Fri, Jan 30, 2009 at 8:45 AM, Bill  wrote:
<Snip>
-- 
Ed Bourgeois aka farmroast
Amherst MA.http://www.aginclassroom.org/Homeroast mailing list">http://coffee-roasting.blogspot.com/ Co-President- Ma. Agriculture in the Classroomhttp://www.aginclassroom.org/Homeroast mailing list
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66) From: michael brown
my posts always take a few days to show up so this one will be late for the=
 subject matter, BUT i got my Guatemalans mixed up the other day...it was t=
he Oriente that was floral and the "huehue" is buttery smooth.  double shot=
 of the huehue this morn.  LOVE IT
Michael B
b'ham, AL
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67) From: Benjamin VerHage
Today I finished the last of my Gesha Lot 10. I brewed the last cup with my newly-purchased Aeropress (that I got from SM's of course). I have to say, it may have been the best cup of it that I had. It had a bit more comlexity compared to my vac pot, pourover & french presses. It was only my 3rd use of the aeropress, but I'm really starting to like it.
Ben
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68) From: raymanowen
I roasted a pound of the Vietnam beans yesterday 2 July with the HG/BM.
Better late than never, I meant to allow more rest time for the sidewalk
fair brew out front this morning. I thought disaster was at hand- that the
experience of a Baked roast was mine. A 19:22 roast, :15s into 2nd crack.
I had wanted to move it faster, after I stretched the time-to-first too far,
(8:06) and way too long (3:23) in first, with 2nd crack already starting.
With 2nd just starting to go, I flipped the smoking beans into the screen
mesh colander in the blower inlet. At least I can stop it on a dime.
The mouth crunch was grim- thought maybe I was tasting baked for the first
time, but the first grind smelled sweet this morning- Another Disaster! I
had left BUFF grinder set on 20, great starting point for espresso, not
press! Realized how sweet smelling it was, then HELL, I'm still grinding for
espresso! A mind is a terrible thing to waste
Beans were all ground by the time my osmotic synapses started sharing data.
How about an exPress brew, with the small particulate size. Also pressed
down on a paper filter to keep the small grounds in the south end of the
press. Nothing like any off-flavor in the brew- 48oz press X4 - astounding,
like brew #1 of this Vietnam coffee on a lighter roast- 6:30 in a little
popper.
Same batch of coffee -10#, packing paper from Atlanta, 2004! Baggy- Baked-
?? Thought I'd been had, but it fooled everybody that thought it was
fantastic this morning, along with the Ethiopian Harar decaf in two more
press pots. Don't argue with the "unlettered palate" that insists it
definitely Is Not Decaf- Who was I trying to fool?
Cheers, Mabuhay -RayO, aka Opa!
Always pulling legs on Friday mornings. Whatever...
-- 
Persist in old ways; expect different results - suborn Insanity...
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69) From: Doug Hoople
Swill.
Odds and tail-ends of a variety of stuff. Desperate times, actually, and it
shows in the cup.
Sigh... not every day is destined to be a sublime coffee day.
Truth be told, it's a decent enough cup, just stale and uninspiring.
Time to roast!
Doug
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70) From: michael brown
I "blended by the seat of my pants" this morning.  Handfull of Yemen Haimi,=
 handful of Guatemala Finca San Jose, and handfull of Brazil Fazenda all we=
nt into the hopper.  Resulting shot: Eh, decent.  The Guat was a light roas=
t and i think resulted in the "thinning" of the shot.  Still good way to st=
art the day after coming home from the Dr's office.  =
Not related but i was going to the Dr to get the results of the bloodwork t=
hey ran when i finally went in for chronic lower back pain.  Came back and =
i have "HLA B27," a hereditary arthritis condition.  Characterized by spond=
ylitis of the lower back and the iliac joints.  I'm 25 years old!  Oh well,=
 could be much worse.  Thank goodness i didn't wait until i couldn't stand =
or walk.  Anti-inflammatory meds, stretches and exercises.  At least i know=
 what it is and i'm just a wus!  Take care roasting friends and enjoy the w=
eekend.
Michael Brown
b'ham, Al
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71) From: Ryan Tanner
Hello all,
My Friday morning cup was also my first homeroasted cup!  Last weekend  =
I bought the Kitchen Gourmet popper at Walgreens and yesterday my  =
sampler arrived from Sweet Marias.  I started out by roasting two  =
batches of Guatemalan Huehuetenango.  My first batch took over 15  =
minutes and I don't think it ever reached first crack!  I still kept  =
them till this morning.  My second batch did much much better, and I  =
think I took it to a City roast.
I threw the first batch out but I tried the second this morning  =
(french press) and it was actually pretty good!  Not quite as good as  =
I get from the local roaster but good for my first attempt.  I  =
definitely should've roasted it darker than I did but I was pretty  =
happy for my first try.
Anyways, I just roasted another batch of the same bean and took it to  =
a FC or maybe a FC+.  I've gone over the roasting pictorial guide but  =
I can't quite tell the difference.  I have the small thermometer Sweet  =
Maria's sells but I haven't been able to use it yet.  I also roasted a  =
batch of Sumatra Sidikalang and took it to what looks like a Vienna.   =
Probably a little darker than I should've gone but on the label it  =
says it's good from C+ to Vienna, so I'm hopeful for that one.
-Ryan Tanner
On Oct 2, 2009, at 11:07 AM, michael brown wrote:
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72) From: Dave Huddle
We are on vacation for 2 weeks -BUT I bought my traveling coffee stuff
- roasted beans, small (worn out) electric burr grinder, Melitta
electric 4 c brewer, mugs, filters.    While my home  roasted Colombia
Huila San Jose was brewing in the Melitta, I tried the Hyatt
hotel-supplied Colombian in the 1 cup hotel brewer.    NOT good!
After we finished our home roasted cupa, we tried the hotels
'Seattle's Best' in the lobby.  REALLY bad!
We are spoiled.    I'm so glad I brought my own supplies!
Dave
On Fri, Oct 2, 2009 at 10:56 AM, Doug Hoople  wrote:
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73) From: Yakster
No cup at home, running late and my turn to drop the kids at school.
I did treat myself to a Machiatto at Roy's Station which uses Barefoot
roasted coffee this morning before coming into work to drink the Starbucks
for the rest of the day.
I've got to roast this weekend.
-Chris
On Fri, Oct 2, 2009 at 1:36 PM, Dave Huddle <
137trimethyl26dioxopurine> wrote:
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74) From: Ray Tolar
WELCOME !!  To the point of no return !! Only gets better. Drinking Gesha
lot # 10 City 5 days rest. WOW !
On Fri, Oct 2, 2009 at 12:09 PM, Ryan Tanner  wrote:
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75) From: Allon Stern
On Oct 2, 2009, at 12:07 PM, michael brown  wrote:
<Snip>
So you roasted and pulled a shot on the same day, and are commenting  
on thinness of the resulting shot?
Your assignment: set aside some amount of that coffee and pull a shot  
with it next Friday. Compare and contrast. I think you will be amazed  
at what a little rest can do to bring out the flavor, especially in  
espresso.
I typically roast ahead so I'll have at least a couple of days of rest  
on my drip, 3 or 4 on espresso.
Okay, time to go roast.
-
allon
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76) From: michael brown
I roasted these three beans separately on 9/17... Brazil and Yemen to Full City and Guat to City +.  Been pulling decent SO shots since then.  When i just haphazardly threw all three in the hopper the resulting shot was a little thinner (taste and mouth-feel) than i would have liked.  More than likely due to the Guatemala.  Thanks for asking though!
Michael B
b'ham, Al
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77) From: Allon Stern
On Oct 3, 2009, at 10:23 AM, michael brown  wrote:
<Snip>
Ah, I misread that you'd roasted that morning, my bad.
-
allon
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78) From: Tom & Maria - Sweet Maria's Coffee
Alas - even when I travel to coffee events and feel SURE there will 
be plenty of good coffee around, I am left wishing I brought my own 
gear and beans. Shockingly, I could not find good coffee even at the 
Roaster's Guild Retreat this past August. all the espresso around the 
machines was generally horrible and overroasted, and the pump pots of 
featured coffee were average at best. When it came to the Roasters 
Delight/Roasters Fright part (where roasters were supposed to bring 
their best and/or worst coffee) I actually had some really nice cups.
So the lesson is ... uh - good coffee makes you nervous about 
trusting ANYONE???
I dunno
Tom
<Snip>
-- 
-Tom
"Great coffee comes from little roasters" - Sweet Maria's Home Coffee Roasting
               Thompson & Maria -http://www.sweetmarias.com     Sweet Maria's Coffee - 1115 21st Street, Oakland, CA 94607 - USA
             phone/fax: 888 876 5917 - info_at_sweetmarias.com
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79) From: Yakster
This morning, I made a full Chemex pot (yield 1075 ml coffee using 78 g
grounds) from the last of my Guatemala Oriente Dry Process beans that I
roasted last night.  I'm really enjoying the Chemex, especially with making
a full pot, which I normally don't do since it's just the Wife and I, but my
folks drove up with our kids so now I can make full pots.  I used almost the
last of my Panama roast last night in a full Chemex pot (have a small stash
here at work) and it tasted much better in a full pot then it had
previously.  I think it's a longer extraction... I'm loosening up the grind
to try and get the Chemex to draw down in 5:30 for a full pot like I have my
half pot (600 ml) dialed in, but I'm not there yet.  Gives a fuller
extraction and more flavor.  I got a BRIX of 1.32% and a percent extraction
of 18.16 and the dosage worked out to be a little high at 73 grams per liter
on the Oriente this morning.  I used 1326 ml of water in the extraction.
The aroma of the beans prior to grinding when I opened the mason jar was
amazing, really set the stage for a good coffee experience, and the aroma
did not disappoint.
I posted details including some pictures of the roast on Home-Barista here:
http://preview.tinyurl.com/39byjgn*and this was an unusual roast that
broke all my rules for the Behmor, roasting just over a pound of coffee
(didn't want to save out just a few ounces since with my folks here we'll be
drinking lots of coffee), beans still cool out of the fridge, first crack at
20 minutes, but it looks like the beans came out ok.
Since I didn't have any good coffee yesterday until last night when I came
home and brewed the Panama, it was nice to start the day with a good cup.
-Chris
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80) From: Mark Jones
Which Panama did you have if you don't mind me asking? Also, what was your profile on the Behmor?

81) From: Barry Luterman
I used to make 1/2 pots of coffee. I also discovered over the years
that a full pot of coffee comes out much better than half a pot. Now I
usually make a full pot and throw out the left overs.
On Fri, Jul 23, 2010 at 8:53 AM, Mark Jones  wrote:I also
<Snip>
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