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Topic: Monday morning Lemon blueberry (7 msgs / 176 lines)
1) From: John Despres
This morning I was rooting through the cupboard and found a bit of =
Ethiopia Yirga Cheffe Konga (rested 9 days) and the tail end of some =
Ethiopia Organic Dry-Process Golocha (rested 7 days). A French Press =
blend of 2 scoops Konga and 1 scoop Golocha have given me a most =
outstanding cuppa! Both were roasted to Full City.
This is like a delicious lemon blueberry coffee cake with a touch of =
milk chocolate sprinkled over the top and a sweet aftertaste that does =
not go away.
I wish I thought of this blend before, but it's gone now... I'll try =
roasting and blending again and see what happens.
What's in your cup this fine sunny, gorgeous morning?
John
-- =
John A C Despres
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Scene It All Productions 
JDs Coffee Provoked Ramblings =
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2) From: Michael Wascher
I've got time today, off work, so pulling SO shots using the bits left over
from roasts a week ago.
I had a Panama Las Victorias (FC+) & Brazil Pedra Grande (FC) --  nothing
spectacular but pleasant.
I roasted yesterday, including Monkey roast. The first time in a while that
I've roasted specifically fo espresso use.
On Mon, Apr 21, 2008 at 8:03 AM, John Despres <
john> wrote:
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-- 
"Excess on occasion is exhilarating. It prevents moderation from acquiring
the deadening effect of a habit." --W. Somerset Maugham
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3) From: Bill
50/50 blend of Sumatra Classic Mandheling, FC/FC+, rested 3.5 days, brewed
in the FP.  MMMMMMMMM!!!  Chocolate, forest floor, tobacco, and more
sweetness than I've tasted in other Mandheling.  What a great way to face a
Monday.bill
John, I had bad luck with the Yirg Konga after about 5 days rest, felt that
the lemon just faded into ambiguous acidity... so glad to hear that yours
did ya right!
On Mon, Apr 21, 2008 at 7:02 AM, Michael Wascher  wrote:
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4) From: John Despres
Interestingly, I didn't enjoy the Konga all that much until it rested =
longer. Maybe too much lemon is not my thing... I ground these two =
separately to check the grind fragrance and the Konga indeed had a =
lighter lemon presence now. The lemon is in the cup, but not big - =
perhaps because of the blend. But your assessment of the acidity is =
right on. It does seem to increase with rest, which I don't mind in this =
cup. The Golocha just gets better with age and does very well with the =
Konga.
John
Bill wrote:
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-- =
John A C Despres
Hug your kids
616.437.9182
Scene It All Productions 
JDs Coffee Provoked Ramblings =
Homeroast mailing list
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5) From: Les
I am enjoying the last of the Panama Gesha.  The only coffee I like better
is a good Isle of St. Helena.  I roasted up some Bali to a vienna yesterday
for a customer.  That is the darkest I have gone on my new USRC.  I am going
to have to work on a better profile for the darker roasts.
Les
On 4/21/08, John Despres  wrote:
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6) From: Bill
Les,
What was the problem with the profile you used?  What kind of a profile
would you be shooting for?  Thanks for sharing!
bill
On Mon, Apr 21, 2008 at 8:49 AM, Les  wrote:
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7) From: Les
I needed  to ramp up a little faster when I go darker.  The roast took
longer than I wanted it to.
Les
On 4/21/08, Bill  wrote:
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