HomeRoast Digest


Topic: What's in Your Roaster? (2 msgs / 45 lines)
1) From: Coffee
Hi,
Today I roasted a half-pound of Idido Misty Valley (I've got to know  
what you all are talking about) to City+. It's been sitting for only a  
few hours and I took a sniff. I smelled toffee. I checked Tom's notes  
and it says honeyed... I figure that's pretty close given my nose.  
I'll have to check the archives to see how much rest this is going to  
need.
I aslo roasted two half-pound batches of Yemen Mokha Ismaili. One  
batch at C+ and the other at FC+ because Tom says it's cool to mix  
them 50-50. Wow those are odd beans. All different sizes, quite a few  
rejects (more than other coffees I've roasted) even a couple of  
stones. The roast is odd too. Very uneven. There is a oddness to the  
aroma too. I'm not going to touch this until it smells more like coffee.
-Peter
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2) From: Floyd Lozano
Recall that Tom says those yemens require rest, and recommends 72
hours (though I believe he mentioned a 72 hour rest for the C+ and 36
hour for the FC+ as the blend you mention).
Today for me, two half lb batches of El Salvador Matatalpa,
Behmorized, one on P2 for the max, one on P1 til the start of 2nd
(caught me unawares).  I wanted to see how the profile differences
affected the coffee, but ended up with 2 way different roasts.  I
might end up trying a melange with this just to see how it turns out.
Maybe tomorrow morning!
-F
On Sat, Apr 12, 2008 at 8:33 PM, Coffee  wrote:
<Snip>
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