HomeRoast Digest


Topic: Sunday Morning Cup (65 msgs / 1429 lines)
1) From: Eddie Dove
Today's Brew is a mutt blend of 1/3 of each of the following that were
all roasted on April 26:
Yemen Mokha Sharasi @ Full City
Ethiopia Organic Idido Misty Valley @ City+
Ethiopia Organic Idido Misty Valley @ Full City+
A rather tasty brew!
What's in your cup?
Eddie
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2) From: Michael Wascher
Americanos made with Monkey Blend taken to a light Vienna, rested 1.5 weeks.
On Sun, May 4, 2008 at 11:34 AM, Eddie Dove <
southcoastcoffeeroaster> 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: Tom Ulmer
I'm thoroughly enjoying my third Sharasian cappuccino made from week old
roast.

4) From: miKe mcKoffee
That's not a "Mutt" but rather a "Pedigree" blend:-)
 
Drinking first cup of the morning antithesis of yesterday's first cup of the
morning Guat' Gesha City+, Sulawesi Mount Alla FC.
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.
Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/
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5) From: raymanowen
Verging on 8 days, this Ethiopian Sidamo is coming on like Gangbusters in a
Steinway! Moved the grinder to 52 from 35, because the finer grind was
hinting at bitter after a cup rest and a long brew.
EGAD- there's more in here as the cup rests. I'm not good at distinguishing
individual coffee notes, any more than individual musical notes. With the
likely exception of CCCCC, at 8.11 hz- it's C on the musical scale, 5
octaves below middle C.
Your piano would have a CCC note, 3 octaves below middle C. The Bösendorf=
er
Imperial Concert Grand piano has CCCC, at 4 octaves below middle C. The
CCCCC exists on two pipe organs in the world. The sound is devastating on
the Midmer-Losh in Atlantic City. 100hp in a single note, out of 33,000 in
the instrument. Enough with describing notes.
Quite a fine accompaniment to the caffeine of the day is this E. Sidamo.
Green Stripe will be next.
Cheers, Mabuhay -RayO, aka Opa!
Got your Coffee Enabler?
On Sun, May 4, 2008 at 9:34 AM, Eddie Dove <
southcoastcoffeeroaster> wrote:
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6) From: Les
I had a cup of IMV that was a test.  It was roasted 30 days ago.  It was a
good cup of coffee.  Good here meaning there was nothing bad about it.
However nothing stood out either.  There was just a hint of IMV profile.
This is the stuff that could be consumed all day and not have a thought
about the taste of the cup.  "Yup, that was a cup of coffee." is about all
that could be said.  The positive side of the experment is there was no real
bitterness or flatness.  This was a profile test for my roaster as much as
it was a taste test.  The profile seems to pass the test.
Les
On Sun, May 4, 2008 at 11:40 AM,  wrote:
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7) From: Jamie Dolan
Back to the Mexican Organic that sold out earlier this year.  City to
City + roast.  8 Days out.  Very nice flavor, great espresso.  Very
smooth with a good body.  No bitterness. Mild fairly clean aftertaste.
Ahh Sunday, a day for painting and preparing my floors for the new
flooring.... yuk to the preparing part. :-)
Jamie
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8) From: Seth Grandeau
Rwanda Gkongoro Nyarusiza, C+/FC, also 8 days out.  A fellow list member
recommended this as a smooth coffee and he wasn't kidding.  Very tasty.
On 6/22/08, Jamie Dolan  wrote:
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9) From: Scott Bukofsky
Yesterday I was stuck with McDonald's "coffee" since we were on the road.
Unbelievably bad.  To counteract the effects, this morning I had a vacuum
pot of Idido Misty Valley, 12 hours old, City Roast.  I honestly don't think
there is anything better.  I have been drinking a lot of Ethiopian DP
coffees lately, and there is no comparison.  Unfortunately, I missed Meno's
MV....
-Scotto
On Sun, Jun 22, 2008 at 8:12 AM, Seth Grandeau  wrote:
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10) From: Chad Sheridan
IMV, City+, 7 days rest, french press.  First a regular cup, then iced 
with a splash of cream and sugar.  I'm not usually an iced coffee 
person, but this is very nice.
Scott Bukofsky wrote:
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11) From: Steve Carlson
Scotto, I'm drinking Yemen Mokha Mattari now, having followed your roast
profile.  I'm not having the jazz that I got after following your profile on
that Ethiopian Yirga Cheffe.  That was awesome on the Ethiopian.  But with
this Yemen, I'm not getting the depth or winey notes I was getting before
(with my previous being 48 to first crack, followed by dropping to 460 to
verge of second crack).  I need to play around more with this one.  Ahh, the
toil.....
I did order a selection of other Ethiopian beans the other night, so that
will be fodder for more experimentation.
On Sun, Jun 22, 2008 at 6:29 AM, Scott Bukofsky  wrote:
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12) From: Michael Wascher
Esmerelda Gesha from 2 years ago (not the real expensive stuff). Just to the
edge of FC, rested 8 days.
Press pot, clean & balanced. Just a hint of the roast coming through, just
enough to add to the flavor but not masking the sweetness of the bean.
--MikeW
On Sun, Jun 22, 2008 at 6:36 AM, Jamie Dolan  wrote:
<Snip>
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"Politicians are the same all over. They promise to build a bridge even
where there is no river." -- Nikita Khrushchev
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13) From: Eddie Dove
Is it a sin to have "cup envy" on a Sunday morning?!?!?  Scotto, that
must be some exquisite elixir!!!
This morning my son and wife woke me up with a cup of seven-day-rested
Sumatra Organic Mandheling, roasted a few snaps into 2nd crack.
Eddie
-- 
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Home Coffee Roasting Blog and Referencehttp://southcoastcoffeeroaster.blogspot.com/On Sun, Jun 22, 2008 at 8:29 AM, Scott Bukofsky  wrote:
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14) From: jdespres
OK, rub it in, folks. I suffer ''cup envy'' reading every post.
Kirkland's finest for me. More puddle water from a whirly blade
grinder.
But, don't stop posting on my acount. I'll drink
vicariously through these great posts.
John
<Snip>
it a sin to have "cup envy" on a Sunday morning?!?!? Scotto,
that 
<Snip>
This morning my son and wife woke me up with a cup of seven-day-rested 
<Snip>http://southcoastcoffeeroaster.blogspot.com/
<Snip>
 
<Snip>
was stuck with McDonald's "coffee" since we were on the 
<Snip>
effects, this morning I had a 
<Snip>
Idido Misty Valley, 12 hours old, City Roast. I honestly don't 
<Snip>
drinking a lot of Ethiopian DP 
<Snip>
no comparison. Unfortunately, I missed 
<Snip> 
<Snip>
mailing list 
<Snip>http://www.homeroasting.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.com<Snip>http://www.homeroasting.com/gallery/main.php?g2_itemIdx20
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15) From: Sandy Andina
Yesterday's IMV had more subdued blueberries than usual-will take a  
day or two more rest (and, I suspect, an open porcelain cup rather  
than the plastic-lidded travel mug into which I've been Aeropressing,  
which does tend to keep aromas in the cup rather than letting them out  
to the nose. Today, Yemen Mokha Sana'ani, roasted late Mon. night to C 
+. Balance and a complexity on which I can't quite put my finger  
(again, that plastic mug might be absorbing some of what normally  
might be hitting my tastebuds).  But definitely yummy and far better  
than the in-room single-cupper, which is a heckuva lot better than one  
has a right to expect of most of its ilk.
Also, pollens and molds are fairly high down here in Nashville--and  
last night I did a set on a stage set in the midst of a very grassy  
(and grassy-smelling) lawn. Let's just say that I can now sing in two  
languages simultaneously:  English, and Phlegmish.
Sandy Andina
www.myspace.com/sandyandina
On Jun 22, 2008, at 10:18 AM, jdespres wrote:
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16) From: Bill Goodman
I pulled a double shot of espresso with a Panama Organic variety bought 
from SM earlier this year, using a Gaggia Carezza I just picked up via 
eBay.  The coffee rested only a little more than a day-and-a-half after 
roasting to FC-ish in my iRoast2, so it still had a little phenolic 
harshness to it that needs some time to smooth out, otherwise it came 
out pretty good.  If this batch is anything like the previous one I 
roasted, it should be great in a couple more days!
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17) From: Frank Parth
<Snip>
I'm logged on reading about all these wonderful Sunday morning cups while sitting in the Business Lounge for US 
Scareways in Philly on my way back home to Los Angeles. I'm almost tempted to find a *bucks here at the airport instead 
of drinking lounge coffee. I said "almost".  After a week long trip to the Mid West I'm REALLY looking forward to good 
coffee again.
Frank
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18) From: Sandy Andina
You mean "Unfortunately Still Allegheny In Reality?"
Seriously, the allegation there's no good coffee in the Midwest?  
Them's fightin' words.  (Of course, it's also true in wide swaths of  
the region). Oh, and airport and tollway rest stop kiosks are *$'s  
redeeming social value.
Sandy Andina
www.myspace.com/sandyandina
On Jun 22, 2008, at 12:13 PM, Frank Parth wrote:
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19) From: Bill
A Chemex of Anohki Liberica roasted... a while ago...  probably like 10 days
maybe 2 weeks... I'm too lazy to get up and look as to when exactly I
roasted it.
I wanted to see if age would help the fact that I under-roasted it.
Nope.  Still tastes like quakers...that's all that I can term it.  May just
roast today... Yirg Konga...mmmm... I still have a bit of that great stuff
left.  That would be a real treat, and it would clear the way for the 10er
of Organic Yirg I just received...
have a great coffee day!
bill in wyo
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20) From: Dean De Crisce
Had a nice double shot and then a pourover of PNG Kimmel at C roasted yesterday ... A little woody though. I don't know if it just needs some rest or is underroasted.
Dean De Crisce
Sent from a Treo phone.

21) From: Dean De Crisce
Definitely agree. Although I love sweet Centrals, the complexity and surprising flavors in the Ethiopian's is unmatched.
Dean De Crisce
Sent from a Treo phone.

22) From: Bob Glasscock
Hawaii Purple Mt Kona roasted to FC in IR2 (just barely into 2nd at 7 min.)
and brewed in the Chemex won from Demian. Mmmmmm chocolate.
Bob and Ellen Glasscock
148 Woodland Court
Greenville, AL 36037
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23) From: Paul Helbert
Hanging out with my son on French Broad River near Hot Springs, NC.  Stale,
sour Folgers from a Mr. Coffee, because I forgot to throw in a grinder.
Although the river level is low, everything from here on should be better.
On Sun, Aug 3, 2008 at 7:44 AM, Bob Glasscock 
wrote:
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24) From: Steve Carlson
I'm drinking Hawaiii Purple Mt. Kona right now.  This one is probably a FC,
roasted in a GeneCafe.  This is the remains of a batch I roasted 1 week ago,
and purposely let this rest a week to see what effect that would have.  I
have to admit I'm struggling with my Kona.  I did get a good floral taste
yesterday, but today it is on the sour side, and I'm definitely not getting
chocolate.  I got a 5 lb bag of this, and have played around with it a fair
amount.  The profile I am currently using (based on comments on this list)
is:
350 (5 min)
445 (5 min)
455 (3 min)
470 (to end of first crack)
455 (to EOR, about 3 min)
I've used this profile and stopped shortly after 1st crack, and I've taken
it up to the verge of 2d crack (and I think previoulsy I took it well into
2d crack).  I haven't hit the "wow" factor yet for Kona (as opposed to the
Ethiopians and Yemens, where I'm in love).
On Sun, Aug 3, 2008 at 4:44 AM, Bob Glasscock wrote:
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25) From: Demian Ebert
Glad to see the chemex in use. Hope it's working out.
First coffee of the day...Maybe a Rwanda (that one with a name I can't ever
remember how to spell). Roasted last weekend in the i-roast and perhaps
dripped. Or a Monkey Americano. The decisions.
Demian
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26) From: Eddie Dove
For this morning, from the Technivorm with Swissgold filter, we are
enjoying some Kenya AA Nyeri – Kiamaina that was roasted last Saturday
to a nice City+ in the RK Drum.
Eddie
-- =
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27) From: Coffee
Rwanda Gkongoro Nyarusiza roasted to City+ in the Gene Cafe a week  
ago. I had a pot of this coffee at 3, 5 and now 7 days after roast.  
This morning the fruit aromas that were present on day 3 and 5 came  
out and hit me on the head in both the grounds and the brewed cup.
-Peter
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28) From: Morris Nelson
Seems to me coffee ground with a rolling pin would be better.

29) From: Morris Nelson
So... how did you roast it if I may ask?
Morris

30) From: Peter Walsh
This was my first roast of this coffee so I used my "basic" profile  
that I use when I don't know any better... which is
300F for 5 minutes
465F 'til End of Roast
First crack was at 13.9 minutes and lasted til 16 minutes. I cooled in  
the roaster at 16.8 minutes.
The coffee on days 3 and 5 was really bright. Better balance and more  
fruit by day 7.
Next time I'm going to try to tone down the brightness by slowing down  
the roast a bit:
300F for 5 minutes
400F for 5 minutes
455F 'til End of Roast
or maybe
330F for 5 minutes
420F for 5 minutes
455F 'til End of Roast
-Peter
On Aug 3, 2008, at 7:55 AM, Morris Nelson wrote:
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31) From: Robert Flanery
Hey, that's a good choice Eddie.  I am drinking the same thing this morning
(Kenya AA Nyeri – Kiamaina), though on considerably less rest.  Roasted on
Friday so two days of rest.  What a cool cup.  I regret not having bought
more than I did.  It will be gone soon.  Oh well, live and learn.
I don't think I have had a bad coffee yet from SM.  Just different.  Now,
there are a few roasting debacles that made for a couple of bad batches.
But that's another story.
On Sun, Aug 3, 2008 at 10:55 AM, Morris Nelson wrote:
<Snip>
ee.
<Snip>
coffee.com>
<Snip>
ee.com
<Snip>
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32) From: Seth Grandeau
Ethiopian Organic Sidamo, City+ roast in the Behmor, about 4 days rest,
drip.  I didn't get the blueberry I was hoping for, but it's a very
enjoyable coffee non-the-less.  I also have the wet and dry processed
Koratie resting from last night's roasts.  I'll sample them head to head
from the Aeropress, later today.
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33) From: Benjamin VerHage
Kenya AA Auction Lot #758 - Hiriga roasted on Wednesday to C+. The last couple days I've brewed it in a vac pot and it was excellent. This morning I used a pourover...still good, but not as good.
Need to roast more today since a guest is coming to town. I think I'm going to try my hand at the Koratie DP (got 5 lbs, the WP is coming next week with my Gesha).
Ben
----- Original Message ----
From: Seth Grandeau 
To: homeroast
Sent: Sunday, August 3, 2008 8:46:44 AM
Subject: Re: [Homeroast] Sunday Morning Cup
Ethiopian Organic Sidamo, City+ roast in the Behmor, about 4 days rest,
drip.  I didn't get the blueberry I was hoping for, but it's a very
enjoyable coffee non-the-less.  I also have the wet and dry processed
Koratie resting from last night's roasts.  I'll sample them head to head
from the Aeropress, later today.
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34) From: golfermd01
Guatemala Finca Jose Ocana to C+. Yum!!
Dan
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35) From: Les
This morning I had an Americano and a Cappo from 45% Brazil Poco Fundo, 45%
Guatemala Aqua Tibia, and 10% Panama Robusta all rested 8 days.  Very very
smooth, but not as much character as I like.  Grinding 30 shots with a
regular size Trosser is making me look forward to getting my new Grinder
tomorrow.  However, getting the Trosser dialed in I was pulling very nice
tiger striped mouse-tail shots.
Les
On Sun, Aug 3, 2008 at 8:46 AM, Seth Grandeau  wrote:
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36) From: Paul Helbert
Another first for me. On the way to the river we stopped at The Steady Eddy
Cafe about five miles from Hot Springs, right where the road crosses Big
Laurel Creek on the way to Marshal. They had an automatic espresso machine
so while the rest of our group had the IMV and French Roast something or
other I went for a single shot and watched the preparation. Everything was
by the book until she walked away as it ran into the little glass cup. I
said, "Stop it there, please" just as it almost started to blond, and she
did. So far so good. Then she poured it into a paper cup and handed it over.
Well it was a lot better than the first cup.
-- 
Paul Helbert
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37) From: Sandy Andina
Double Americano and then breve cappuccino made with my Rocket Fuel  =
blend--3/4 lb., (in decreasing order of proportion) mostly Brazil Poco  =
Fundo and Java Monsooned Arabica, then (still decreasing) Yemen Mocha  =
Sana'ai, Organic Sumatra Mandheling, and IMV--all blended together and  =
roasted Thurs. to FC+. (P1, 1 lb. setting, B, time added to the max).   =
Then when the SM's package arrived, added about 1/4 lb. of India  =
Premium Robusta roasted Fri. morning to Vienna (P1, 1/2 lb. setting, 2  =
min. added).  Crema, crema, crema--tastes yummy! May have a couple of  =
shots this evening (I'm a night owl anyway), or a couple of decaf  =
(Donkey) macchiatti.  Next batch of 'spro I roast, though, will be the  =
Monkey Blend of which I just got 5 lbs. (though I might mix in a  =
little monsooned Java or Elephant if the spirit moves me).  My  =
schedule is to roast a pound when I am 1/2 lb. down of what I've  =
previously roasted, so I'm always brewing stuff that's in the 3-7 day  =
"sweet spot."
On Aug 3, 2008, at 10:30 AM, Robert Flanery wrote:
<Snip>
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fee =
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scoffee.com =
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ee.com
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ee.com/gallery/main.php?g2_itemId=7820
Sandy Andina
www.myspace.com/sandyandina
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38) From: Rick Copple
Roasted a pound of CR Vino de Arabia in the Behmor Friday night (more 
like just past midnight, so literally Sat. morning) at 1#, P1, A. 
Stopped it 30 seconds before it ended for a good C+ roast.
Brewed in a vac pot this morning, very good winey flavor for me, not 
overwhelming like some, and as the cup cools there is some definite 
sweetness in it that comes out. Very good.
-- 
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39) From: Les
I just finished pulling 30 Cappos, 4 Americanos, and 2 double shots.
The Blend was 6 days rested post roast blended 1 pound of Brazil Poco
Fundo roasted to a full city and 100 grams of Panama Robusta and 400
grams of Sumatra Blue Batak roasted to a full city plus.  The Cimbali
with the new hopper worked great.  This was one fine blend.  Rich
crema with some nice fruit and a warm chocolate finish.
Les
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40) From: Benjamin VerHage
This morning was my first cup of Ethiopia Kembata D.P. I roasted this one 2 days ago to a nice FC, FC+. Nice, fruity smell upon roasting. The cup is smooth and complex with a hint of fruit. Tastes like it needs a bit more resting, though. Looking forward to seeing how this roast develops.
Ben
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41) From: Sandy Andina
For me, Cameroon Caplani Estate Java, Aeropressed.  Heavy Indonesian- 
style body with a bit of bracing E. African acidity in the finish,  
raisins and spice in between.
On Jan 4, 2009, at 10:19 AM, Benjamin VerHage wrote:
<Snip>
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42) From: raymanowen
First time ever for me this morning was the neat chocolate- cherry of
Ethiopian Harar Green Stripe/ Sumatra classic Manhandling, Brazil, and Costa
Rica. Wow! -ro
-- 
"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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43) From: Bill
Good morning!  Hope everyone's having a great day.  I sure am!
I had a cup of DP Koratie roasted 6 days ago to a C+.  The berries were
kinda funky, I'm blaming my brewing, but as it cooled there was a surprising
acidity to it that I hadn't experienced before.
The second cup is the WP Kebado.  wow.  I may regret this, because I need to
buy a 5 pound bag still, but this is a great coffee.  This is 6 day old City
roast.  At such a light roast it has a surprising amount of body and is very
well-rounded.  Great acidity, but it doesn't "drop off" like a yirgacheffe
can... and the acidity is a bit different.  not quite lemon, but I can't
identify what it is.  I couldn't identify the aftertaste until reading Tom's
review and he said lime... dead on, and it is very pleasing.
So i'm really enjoying coffee today.  how bout you?
bill in cheyenne
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44) From: golfermd01
Morning to all as well! Morning cup was Costa Rica Tarrazu-Montes de Oro roasted to City+ last week. What a comfortable coffee! Rich, depth of flavor. A friend who I roast for says it's "cozy". A good description...
Dan
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45) From: John Mac
Good morning !
Just finished the first VP of the day, a nice FC Ethiopia Dale Yirga
Alem.Very nice cup. Now I'm waiting on the Nic DP pacamara to finish up so I
can get started on that one. It was very nice when we enjoyed it earlier in
the week. A very nice fruited chocolate profile in the cup.
Enjoy the day!
John in Nor Cal
On 1/11/09, Bill  wrote:
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46) From: John Letoto
I had the DP Koratie yesterday morning, also rested about six days.  I think
that particular batch turned out very nicely at just out of first crack for
a City roast.  When a friend took a sip, his eyes lit up and he said, "Whoa,
that's full of berries!"  Unfortunately, I'm nearly out of the greens for
that lovely bean.  Oh well.
-toto
On Sun, Jan 11, 2009 at 10:28 AM, Bill  wrote:
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47) From: Yakster
I roasted up 13 oz of a dry processed Panama last night in the Behmor and
while that's resting, I just finished the last of the Costa Rica La Yunta
that Leo and I roasted in the HotTop last weekend at Sweet Maria's.
This morning's first cup with in the CCD (Clever Coffee Dripper) and tasted
pretty good.
I decided to pull it as an espresso shot after the Wife went to work.  I
turned on the DeLonghi with the nice lever filter basket.  It's a thrift
store machine that I'm not proud of, but it has a pump and a nice filter
basket so it works.  While the machine was heating up, I decided to go naked
and cut off the plastic (yes, plastic, yech) bottom of the spare portafilter
handle with the dremel tool.  I ground up the last of the beans in the
Kyocera (didn't measure, just poured them in, I estimate about 10 - 12
grams) and after doing the temp surf routine and pre-infusion, promptly
chocked the machine.  Nice.
I did get some espresso to drip out, enough to convince me that I need to
try this more often.  The coffee is completely different (duh) as espresso,
so bright and tasty.  Lately, I've been treating myself by stopping by Roy's
Station in San Jose some mornings on the way to work for a classic Italian
macchiato using Barefoot Coffee Roasters beans (the Boss) and BBQ pork bun
and I have to say that I'm starting to really get a taste for espresso.  I
guess it takes a while to overcome the bad shots that I've had at cafe's and
at home and enjoy coffee this way.
So this morning I bid farewell to the La Yunta, I'll miss it.
Oh, and my young daughter wants a Caramel Macchiato, just an excuse for
caramel, chocolate, frothed milk, etc.  I think I'll make her one with hot
chocolate instead of coffee.
-Chris
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48) From: Barry Luterman
I never wrote one of these but this morning was special and a personal
breakthrough for me. About a year ago I got into a e-mail relationship with
a friend of mine's brother. He was interested in coffee and over time he
became a home roaster. Since then he has thanked me several times for
opening a whole new world for him. Wednesday I received a Hanukkah gift from
him. One pound of Panama Esmeralda Gesha Lot 2. I planned my roast for a
whole day. There was no way I was going to screw this roast up. I used a
slow ramp up and dumped the roast just as first crack completed. Tom said
the beans would be slightly mottled but my roast was uniform and looked
lovey. I was worried. I let the roast sit for three days. That was the
hardest task.
Today was the day to try it. Tom said if you prefer dark roast Sumatra and
dislike bright Kenyans this is probably not the coffee for you. Based on
that comment I would have never purchased the coffee on my own. However, the
breakthrough for me occurred this morning, When I started home roasting
Tom's description fitted me. However, years of home roasting have seemed to
have tuned my palate and changed my ideas of coffee flavors.
The Gesha was as Tom described it. For the first time I was actually able to
taste the coffee as soon as it touched my lips. It was a completely new
experience. The coffee did not even have to enter my mouth and I was all
ready tasting a subtle complex brew. The coffee continued to become richer
and more complex as it filled my mouth. As if that weren't enough as the
brew cooled the process repeated itself again.The aftertaste actually
lingered on my lips as well as my mouth for almost an hour.
This was a unique experience possibly the best Hanukkah presents I have
received. David if you are reading this thank you again for a marvelous
Hanukkah present.
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49) From: Bob Hazen
Barry,
Your post makes me wonder what I might be missing.  I am one of those folks 
who dislike the tart Kenyans and prefer Indonesians.  If I spot the word 
"citrus" in a review, I buy something else.  I generally roast to FC or FC+. 
City isn't in my comfort zone.
However....
Maybe I'm missing something.  Any suggestions as to a variety I might try 
that responds well to light roasting?  And where I might get the patience to 
let it rest for a few days? :-)
Bob

50) From: Barry Luterman
Bob as I said this was a new experience for me. Like you I run from lemon
and citrus. My light roasts are usually low grown coffees. I find Bali to do
well with a light roast.Also with my light roasts I use a slow ramp up and
do not put the beans in my Hot top until 250 degrees pre-heat. As far as
patience that was my wife. Everytime I suggested trying it She reminded me
it was 38.50 a pound and not to waste it. It was either wait or get hurt.
On Sun, Dec 6, 2009 at 3:30 PM, Bob Hazen  wrote:
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51) From: raymanowen
"...with my light roasts I use a slow ramp up and do not put the beans in my
Hot top until 250 degrees pre-heat."
This borders on credulity, doesn't it? Unless you actually grow, ship and
store beans at 250°F, they might get the idea that you hated them if you
slap them cold in a 250°F rotary Hell.
What a trip- Slow Ramp = 250° Increment. Ever take a jet plane ride
advertised as being "a trip in my beautiful balloon?"  In the interest of
saving fuel, they never slow down below 180 kt. At the gate, the passengers
are like Dagwood Bumstead  catching the
bus.
It's a slow ramp- all except for the start.
Cheers, Mabuhay, Iechyd da -RayO, aka Opa!
-- =
Persist in old ways; expect different results - suborn Insanity...
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52) From: Barry Luterman
The reasoning behind pre-heating to 25o on a slow ramp is: The ramp up is so
gentle that there is a chance of stalling and baking the beans. The preheat
avoids this potential problem along with the potential problem of first
crack going right into second crack. I have been using this profile
successfully for 3 or 4 years now. If I didn't have complete confidence in
the profile I would have never trusted my Gesha to it. Try it you will like
it.
On Mon, Dec 7, 2009 at 6:09 AM,  wrote:
<Snip>
rs
<Snip>
ee.com
<Snip>
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53) From: Brian Kamnetz
Barry,
You've described the roast, but I was wondering about extraction.
Could you tell us about that? Grind, extraction device, time, etc?
Thanks,
Brian
On Sun, Dec 6, 2009 at 8:01 PM, Barry Luterman  wrote:
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54) From: Barry Luterman
Equipment
Mazer Mini set on 6
Bodum Santos Vac pot
Cory rod
Stainless Steel Kettle
Wooden Chop sticks
Timer
Ingredients:
32 oz water
1 1/8 oz Gesha
Process:
Water heated on Gas stove till hot but not hot enough to rise into superior
bowl of the Bodum Santos. Lower portion of pot placed on simmer burner.Lower
portion filled to 8 cup line (32 0z of water). Coffee ground and added to
top portion. Both sections of pot mated and simmer burner turned on to
medium range. When coffee rises so 2 cups are in the superior bowl  contents
are stirred with a wooden chop stick. Heat reduced on simmer burner. After
all water has entered the upper chamber timer started for 1 minute. After a
minute the pot is removed from the stove and placed on a trivet. Draw down
times are usually between 1 minute and 1 minute 15 sec. I didn't time it for
this particular brew but I am confident the draw down time was well within
these limits.
On Mon, Dec 7, 2009 at 11:31 AM, Brian Kamnetz  wrote:
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55) From: Yakster
Vac pot's the way to go with really special roasts.
-Chris
On Mon, Dec 7, 2009 at 2:02 PM, Barry Luterman  wrote:
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56) From: Doug Hoople
Just a quick note to say that Barry tests the lower limits of the
grounds:water ratio.  By my quick back-of-the-hand calculation, I'd say he
uses about half the coffee that the "standard" procedures generally
recommend.
Not to say that he's wrong, just a little unusual. But that's why we're
roasting and brewing ourselves, isn't it? Hats off to you, Barry, for
going your own way!
And congrats, Barry, on nailing one of those perfect cups.  I loved reading
about how it wowed your senses. Would that it happened to us all more often.
Doug
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57) From: Barry Luterman
After June 30 I will be living in Portland everyone is invited to come taste
my brew.
On Mon, Dec 7, 2009 at 12:22 PM, Doug Hoople  wrote:
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58) From: Doug Hoople
Not a swipe at your coffee, Barry, just an interesting note.
When I started with the vacpot, for a variety of reasons, I was using
substantially less than the "standard" amount, namely 26 grams of coffee for
my 5-cup Yama, and 48 grams for my 8-cup Yama. I got a lot of feedback from
that vacpot regulars about how I should be using more coffee to make my cup
right.
I still use my smaller amounts, and I love the coffee I get with them.
In your case, IIRC, it was something like 28 grams for your 8-cup, which
isn't a whole lot more than I use for my "underpowered" 5-cup.
Just an interesting datapoint, that's all.
Doug
On Mon, Dec 7, 2009 at 2:27 PM, Barry Luterman  wrote:
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59) From: Brian Kamnetz
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c3dlZXRtYXJpYXNjb2ZmZWUuY29tCkhvbWVyb2FzdCBjb21tdW5pdHkgcGljdHVyZXMgLXVwbG9h
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LnBocD9nMl9pdGVtSWQ9NzgyMA==

60) From: Barry Luterman
This has come up before. If I try using more coffee I find the brew
bitter.Home roasters have visited me here in Hawaii and have all told me my
coffee is exceptional.I have no explanation and certainly take no offence.
Perhaps it is Hawaii water or my grinder. Perhaps my formulation will
change once I move to the Pacific Northwest. At any rate anyone who finds
themselves in Hawaii before June 30 is invited to come over and try some.
Any one who has had coffee at my place care to chime in?
On Mon, Dec 7, 2009 at 12:45 PM, Brian Kamnetz  wrote:
<Snip>
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61) From: John A C Despres
Hawaiian water. Wait until you're in Portland. You might start dosing up...
When do you move? I still owe you something, Barry.
John
On Mon, Dec 7, 2009 at 5:54 PM, Barry Luterman  wrote:
<Snip>
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62) From: Barry Luterman
On or about July 1.Not maple sugar I hope
On Mon, Dec 7, 2009 at 3:12 PM, John A C Despres wrote:
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63) From: John A C Despres
Nah, it's the cup...
On Mon, Dec 7, 2009 at 8:41 PM, Barry Luterman  wrote:
<Snip>
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64) From: Silas Marques Coelho
Barry
Regarding your profile, are you able to remove properly the high acidity of=
 some coffees with that?

65) From: Barry Luterman
That particular profile tends to do the opposite. It retains the high notes
and mutes the lows
On Tue, Dec 8, 2009 at 7:32 AM, Silas Marques Coelho 


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