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Topic: Tue. Morning Cup (17 msgs / 493 lines)
1) From: Les
Oh Mama!  This morning I am enjoying an awesome cup of Panama Gesha Mama
Cata.  This is one smooth cup of coffee.  There is a bit of brightness at
the beginning - orange like descending into passion fruit and a nice spicy
flavor that changes with each sip.  This one ends with a nice sweet Brown
Sugar finish.  I sure hope Tom can get us some Gesha at a reasonable price.
This is very balanced cup.  The last of this one, so I am going to enjoy it.
Les
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2) From: Marty Wooten
Enjoying a nice red wine Tanzania... may need a touch more rest, but all in
all a nice cup. I am guessing that even with a little more rest it will not
be quite as smooth as your Gesha though ;o)
On 4/29/08, Les  wrote:
<Snip>
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3) From: Stephen Carey
I am having a great and fulfilling cup of India Anohki coffee 
(Liberica).  It was an odd roast, but it turned out fine, not great, 
yet, but fine.  It is but 12 hours old.
First, I was using my Behmor for this roast, which I am learning to 
use quite nicely.  I usually take my first roast of a bean in the 
Behmor and roast it on P1 so I can get a feel for smell, color (as 
best I can), where the cracks occur and so on.
Well, first I was also on the computer trying to work - I had moved 
my Tablet PC in the kitchen with me and was answering email.  Stupid, 
I know, but I am so slammed I felt I had to do it.  I would NOT do it again.
Then, I used the wrong rotisserie basket, allowing beans to fall out, 
even though I had twirled them, shaken them and so on, but for a much 
shorter time than normal.
So, I am 30 seconds into the half pound roast and see the beans 
dropping out, on to the cool button.  I then change the rotisserie 
basket to the tighter mesh basket.
I started again.  I had music playing, I was distracted by 
work.  Then I heard something I have never heard before - a "whish" 
sound, like water coming out of teapot.  Just about 7 or 8 of 
these.  Now, these beans have been stored airtight, in a cool room, 
in the dark.  I can't imagine moisture being in there, but I don't 
know for sure.  I decide to keep going.  Finally, with about 2 
minutes and 38 seconds left the first crack goes off, slowly at first 
and then like a popcorn popper.  I tend to follow Joe's suggestion on 
how long to let the roast go from the first crack, but I wanted to 
extend this a bit, get closer to City ++ or so.  Well, I ran it down 
to a full 12:30 minutes and it went to cool.
This was my big mistake, I know that one should anticipate the next 
move by about 40 seconds as the bean mass is hot and still roasting 
away.  Then it happened, in the cool cycle the second crack hit like 
a commercial popcorn popper, it just went nuts and they all popped, 
then cooled.  The color is NOT burned, but a full city brown.
I  didn't know what to expect from this good bean after only 12 hours 
rest and a bizarre, not well done roast.  I just didn't pay attention.
However, what a delightful surprise I have had this morning.  The 
coffee is a bit darker than what I normally drink, but I can taste 
the chocolate full on.  I don't, at this point taste any fruit, e.g. 
blueberries.  However, the coffee has a nice intensity, especially 
from what I normally drink.  It is better than any I could buy around 
here, that I know.  It smells wonderful, filling the house with a 
deep coffee smell, soft, but intense at the same time.
It hits the palate with thump, announcing, "I am here."  But, it 
doesn't take over the mouth. And, the rustic flavors seep through.  I 
am very interested to see what happens when it has a day or more 
rest, I feel it will soften and have a sublime cache of flavors which 
will come into play after a much smoother "thump" announcement.
Next, I write a profile for this.  Though, I may use P1 one more time 
and pay attention, though I have some ideas I may try.  I have a good 
number of pounds of this bean, so why not enjoy trying different 
profiles and see which the bean likes the best, where it puts it best 
foot forward, so to say.
Sorry this is so long, but it was an odd experience, especially the 
"whoosh" noises from some of the beans.
All the best,
Stephen
At 11:05 AM 4/29/2008, you wrote:
<Snip>
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4) From: Dean De Crisce
I have the same experience with  the behmor in terms of anticipating cracks and so forth. When you talked about a second crack occuring during cooling, I was nodding my head...yup! I get it!
Dean De Crisce
Sent from a Treo.

5) From: Les
Thanks for sharing the details.  The Anohki is an amazing bean.  I took it a
bit darker last time too, not as dark as you and found it to be much more
complex and layered than the lighter roasts.  Less berry, and much more
anise and chocolate coming through.  I'll be roasting another pound this
week.
Les
On 4/29/08, Stephen Carey  wrote:
<Snip>
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6) From: Dean De Crisce
I have the same experience with  the behmor in terms of anticipating cracks and so forth. When you talked about a second crack occuring during cooling, I was nodding my head...yup! I get it!
Dean De Crisce
Sent from a Treo.

7) From: Stephen Carey
It shows how much I have to learn, but what fun this learning is - 
for even a mistake can be a delightful tasty surprise.
At 02:28 PM 4/29/2008, you wrote:
<Snip>
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8) From: Les
This morning I was brewing this mornings cup in the kitchen, and when Becky
walked is she said, "I bet we are having Liberica!"  So we are sitting on
the couch enjoying the India Anohki Coffee (Liberica), when I say to her,
"Yeh Tom has scared everyone away from this one with his comment about the
"barnyard" taste in it."  She said, "Barnyard?"  "What Barnyard, this is a
fruit bomb coffee, I like it a lot more than Harar Horse, and anyone that
likes Horse should love this sutff."  This time I roasted to a light city
roast and ramped up a bit slower.  First crack on this bean starts about 5
degrees higher than Arabica beans.  I am having no Barnyard, rested this
coffee for 4 days.  I am getting an awesome blueberry beginning with a fruit
bomb middle followed by a fructose sweet finish with a hint of carmel.
Going lighter has made this great  coffee even more awesome.  I bet if Tom
had roasted this at the SCAA he would have blown the Yirg that came in first
right out of the water.  Nobody has had the courage to take me up on my
roasting offer.  You buy two pounds send it to me, and for the price of a
half pound, I will send you a pound and a half of yummy roasted India Anohki
Coffee (Liberica*)  *Tonight I am going to roast some Monsooned Malabar and
blend 10% Anohki with 10% Malabar and 80% Brazil Yellow Bourbon for some
mighty fine fruit-bomb espresso on Friday.
Les
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9) From: Kris McN
I'm enjoying a cup of Ethiopian Organic Sidamo DP - Special Selection,
roasted to C->C+ in the Behmor on Sunday.  I've come to love this coffee!
It's reminiscent of IMV, and I enjoy it just about as much.  It gives an
beautiful blueberry, both in the dry grounds and in the cup, that becomes
like a blueberry/lemon pound cake as the cup cools.  Not too sweet, just
enough.  It doesn't have as much floral character as IMV, but it really
brings the fruit.  Consistently delicious!  If only I wasn't on stash
reduction...
Best,
Kris McN
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10) From: Bill
60% Mandheling, 40% Yirg Konga roasted last night.
I know all the theories about resting, but the Konga needs 3 days to get any
lemon.  This morning I just had a great cup of coffee, but nothing to write
home about!  Thursday this roast will absolutely rock my socks right off.
 And I'm already excited!
bill
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11) From: Lynne
OK, Les, you've given me the courage to finally roast the 1/2 lb that my
friend,
Ann, gave to me some time ago.
I need to plan how I'm going to do this (and translate what all you guys do
to my
stove-top method). What do you mean by 'ramped it up a bit slower'?
Les said:
<Snip>
First crack on this bean starts about 5 degrees higher than Arabica beans.
<Snip>
Lynne
   (still learning)
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12) From: raymanowen
This Ethiopian Sidamo is from the last of my eBay Fifteener, my only other
Fifteener being a Panama, long since wroasted rong, treated to an execrable
toy comical grinder, thoroughly enjoyed and depleted. New roaster with his
first toys.
I was thrilled that the 30# of Panama + E. Sidamo, separated into 5# plastic
bags, had allowed me to start home roasting and brewing, making misteaks,
making changes and sampling the  improvements. Again and again, I could
sample the same origin and enjoy it while I made small changes that affected
the flavor and aroma.
The Panama was good on my first advance from *GO!*  The three 5# were gone
within a couple of years- everyone liked it. I was on the third one before I
got the TV, Mazzer and started using a HG/DB, then a bread machine. Better
control made for repeatable changes.
Since I learn slow and forget fast, it has taken me quite a while to figure
out how to coax peak flavor out of coffee beans. I still don't know much.
The Ethiopian Sidamo has been the tough nut to crack. Now, with the results
from baby steps, I'm really looking forward to doing the Green Stripe right.
It's great right out of the cooler and every few hours thereafter.
10 DAYS                 240HOURS             MAKE IT SLEEP
Cheers, Mabuhay -RayO, aka Opa!
On Tue, May 6, 2008 at 11:53 AM, Kris McN  wrote:
<Snip>
-- 
"When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the Mighty
Wichita (ex- NYC Paramount) WurliTzer- 1976
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13) From: Andy Thomas
I don't taste Barnyard either in Anokhi. The closest thing to that is what I might describe as woodsy, and it complements the blueberry nicely. It is a distinctive coffee and I can (sort of) understand how some people wouldn't care for it -- just because it has such unfamiliar characteristics. I personally like it very much and plan to keep it on hand as long as it is available and good.
----- Original Message ----
From: Les 
To: homeroast
Sent: Tuesday, May 6, 2008 7:47:19 AM
Subject: [Homeroast] Tue. Morning Cup
This morning I was brewing this mornings cup in the kitchen, and when Becky
walked is she said, "I bet we are having Liberica!"  So we are sitting on
the couch enjoying the India Anohki Coffee (Liberica), when I say to her,
"Yeh Tom has scared everyone away from this one with his comment about the
"barnyard" taste in it."  She said, "Barnyard?"  "What Barnyard, this is a
fruit bomb coffee, I like it a lot more than Harar Horse, and anyone that
likes Horse should love this sutff."  This time I roasted to a light city
roast and ramped up a bit slower.  First crack on this bean starts about 5
degrees higher than Arabica beans.  I am having no Barnyard, rested this
coffee for 4 days.  I am getting an awesome blueberry beginning with a fruit
bomb middle followed by a fructose sweet finish with a hint of carmel.
Going lighter has made this great  coffee even more awesome.  I bet if Tom
had roasted this at the SCAA he would have blown the Yirg that came in first
right out of the water.  Nobody has had the courage to take me up on my
roasting offer.  You buy two pounds send it to me, and for the price of a
half pound, I will send you a pound and a half of yummy roasted India Anohki
Coffee (Liberica*)  *Tonight I am going to roast some Monsooned Malabar and
blend 10% Anohki with 10% Malabar and 80% Brazil Yellow Bourbon for some
mighty fine fruit-bomb espresso on Friday.
Les
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14) From: Les
*AHHHHHHHHHHHHHHHHHHHHHHHHHHHHH*!  This morning I am enjoying a very fine
cup of Uganda Bugisu.  The chocolate has not fully developed, but all of the
other flavors that I remember are there.Smooth, Complex, Nuanced, and
Balanced.  Again a big thanks to the list member who shared.  I am sure the
chocolate with be there in 3 days of rest.
Les
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15) From: Les
This morning I am enjoying a very fine cup of Uganda Bugisu.  It has a nice
6 day rest.  I brewed it in the Technivorm, using my new Cimbali grinder.
Exelllent character with a nice chocolate finish!
Les
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16) From: kevin creason
I had a cortado mocha brewed with El Salvador Orange Bourbon taken right to
second snap yesterday before Edouard could be seen. Now, sitting and
watching Edouard and happy that I don't have to water my trees. mmm.... time
for another before they call me in to fire up the servers.
On Tue, Aug 5, 2008 at 9:42 AM, Les  wrote:
<Snip>
-- 
-Kevin
/* Never argue with an idiot. They drag you down to their level and beat you
with experience. */
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17) From: Alicia Frangos
Kevin,
Wishing you and all those around you well in weathering this storm.
And enjoy some more coffee.
Alicia
On Tue, Aug 5, 2008 at 8:12 AM, kevin creason  wrote:
<Snip>
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