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Topic: India Anohki Coffee (Liberica) (10 msgs / 263 lines)
1) From: Warren and Carolyn
As the other huge Liberica fan on this site, I (very selfishly) say to everyone-take Les up on this offer! I have nailed the last 6 roasts I have done of it in the Behmor, and it is truly an amazing and very different taste. What is really fun is how much the taste changes from day to day, and as Les notes, when you get your settings right there is no barnyard taste. I am amazed that I have been able to order 6 pounds of this stuff since October- I was sure it would be sold out in no time.
One thing Les- you do mean "you have to stretch your roast after /first/ crack and stay out of second crack?"
The key- stay out of second crack!
Warren
First off, I don't understand why there is any of this great stuff left!  I
guess I should thank Tom for scaring everyone away with his description. The
India Anohki is so unique and flavorful.   I finally really nailed the roast
on this round.  The first 2 days I had awesome huckleberry flavors,
descending into a nice fruit medley followed by some nice leather and
tobacco notes with a very clean finish.  The next 2 days I let it rest and
came back for a blast of blueberry on day 4 that went into some nice currant
notes followed by a caramel chocolate like finish. (I had to double check to
make sure I hand not mixed up the IVM!  Today on day 7, I am enjoying an
awesome anise beginning with a decent into mango and a very nice sweet grape
like finish.  No barnyard in this batch!  So here are some lessons learned.
First crack doesn't begin on this one like an arabica.  It starts about 10
degrees higher.  Second you have to stretch your roast after second crack (4
minutes for me on the USRC) and stay out of second crack.  I also ramped up
fairly fast on this one.  I have two fears.  First this is moving so slow,
Tom won't offer it again or two, there won't be any left when I go to order
again.  For those who home roast to explore the nuances of coffee , you
really ought to give this one a try!  However there really are no nuances in
this coffee it is a flavor bomb!  If you are afraid to roast it, have no
fear.   I am  making the following offer.  If you buy a 2 pounder and have
it sent to me, I will roast it for you in my USRC half kilo roaster and send
you a pound and a half (green weight) and keep a half pound for myself to
cover my shipping and bagging costs.  Please contact me off list if you want
to get in on this deal.  I didn't ask Tom's permission to do this, but I
think it is OK.  I see it as a triple win situation. You win, I win, Tom
wins!
Les
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2) From: Dean De Crisce
So do a light city or city + roast...correct?
On Fri, Mar 28, 2008 at 5:31 PM, Warren and Carolyn  wrote:
<Snip>
-- 
Dean De Crisce, MD
Ann Klein Forensic Center
Special Treatment Unit
8 Production Way
Avenel, NJ 07001
732-499-5653
Mobile: 310-980-8715
decrisce.md
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3) From: Les
Warren your correction is right and noted!  I am glad to find another fan of
this coffee!  I did a number of great roasts on the Behmor as well.  Which
profile did you use?  I did the one pound setting on P2 and put a half pound
of beans in.  I then monitored the roast to get it to a nice city roast.
Les
On 3/28/08, Dean De Crisce  wrote:
<Snip>
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4) From: Allon Stern
On Mar 28, 2008, at 2:31 PM, Warren and Carolyn wrote:
<Snip>
I have a pound of this bean waiting for me to figure out how to roast  
it in my iRoast.
I've been experimenting with my profiles, and I think I have it  
figured out how to stretch out roasts after 1st crack in the iRoast.  
But I ask, does this bean behave any differently in the roaster than  
other beans? Will I see it hit 1st crack around the same temp/time as  
other coffees (within normal variation) or is it wildly different?
If I'm successful, I'll pass along my experiences.
-
allon
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5) From: Bill Allison
Les, how can you tell you are at a "nice city roast" on the Behmor?  I can't
see the color of the beans and therefore have to rely on sound and smell.
Relying on sound is not really helpful, since you will be past the target if
you hear 2nd crack, right?  So, do you monitor the roast purely by aroma?
If so, I am afraid it will be a while before my olfactory senses are
educated to the point that I can hit it every time.  However, I guess if you
get it right once on the Behmor, you just run the same program with the same
beans, but you did mention monitoring them.
Thanks.
Bill Allison

6) From: Les
On my Behmor I use time.  I have first crack beginning right around the time
the profile drops on P2, once 1st crack stops I let it go 2.5 to 3 minutes
longer depending on the bean before I hit the cool button.  On the Anohki, I
hit the cool at 2.5 minutes.
Les
On Fri, Mar 28, 2008 at 5:01 PM, Bill Allison  wrote:
<Snip>
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7) From: Warren and Carolyn
Dean-
That is correct,
Warren
So do a light city or city + roast...correct?
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8) From: Warren and Carolyn
Les-
I used exactly the same setting as you did-I found it was right with about 2:30 remaining.
Warrem
Warren your correction is right and noted!  I am glad to find another fan of
this coffee!  I did a number of great roasts on the Behmor as well.  Which
profile did you use?  I did the one pound setting on P2 and put a half pound
of beans in.  I then monitored the roast to get it to a nice city roast.
Les
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9) From: Bill Allison
Thanks. I assume that I will get there by trial and error.  However, I
haven't roasted a bad batch of beans since I got the Behmor.
Bill

10) From: Warren and Carolyn
Allon-
It hits first crack at a higher temperature, but not radically so. I would be concerned that iRoast in many cases would ramp up too fast-if you know your machine, you should be able to control it so it will do it right. (iRoasts are way too individual for me to suggest anything meaningful, and I retired mine about a year ago). I made one decent batch in a stovetop popcorn popper, so I know it can work in something other than a drum roaster.
Warren
I have a pound of this bean waiting for me to figure out how to roast  
it in my iRoast.
I've been experimenting with my profiles, and I think I have it  
figured out how to stretch out roasts after 1st crack in the iRoast.  
But I ask, does this bean behave any differently in the roaster than  
other beans? Will I see it hit 1st crack around the same temp/time as  
other coffees (within normal variation) or is it wildly different?
If I'm successful, I'll pass along my experiences.
-
allon
Homeroast mailing list
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