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 Homeroast mailing list Homeroasthttp://www.homeroasting.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures 9upload yours!) :http://www.homeroasting.com/gallery/main.php?g2_itemIdx20 |
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> Homeroast mailing list Homeroasthttp://www.homeroasting.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures 9upload yours!) :http://www.homeroasting.com/gallery/main.php?g2_itemIdx20 |
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> Homeroast mailing list Homeroasthttp://www.homeroasting.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures 9upload yours!) :http://www.homeroasting.com/gallery/main.php?g2_itemIdx20 |
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. |
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> Homeroast mailing list Homeroasthttp://www.homeroasting.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures 9upload yours!) :http://www.homeroasting.com/gallery/main.php?g2_itemIdx20 |
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. |
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> Homeroast mailing list Homeroasthttp://www.homeroasting.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures 9upload yours!) :http://www.homeroasting.com/gallery/main.php?g2_itemIdx20 |
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 Homeroast mailing list Homeroasthttp://www.homeroasting.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures 9upload yours!) :http://www.homeroasting.com/gallery/main.php?g2_itemIdx20 |
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 Homeroast mailing list Homeroasthttp://www.homeroasting.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures 9upload yours!) :http://www.homeroasting.com/gallery/main.php?g2_itemIdx20 |
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 Homeroast mailing list Homeroasthttp://www.homeroasting.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures 9upload yours!) :http://www.homeroasting.com/gallery/main.php?g2_itemIdx20 |
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) Homeroast mailing list Homeroasthttp://www.homeroasting.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures 9upload yours!) :http://www.homeroasting.com/gallery/main.php?g2_itemIdx20 |
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 Homeroast mailing list Homeroasthttp://www.homeroasting.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures 9upload yours!) :http://www.homeroasting.com/gallery/main.php?g2_itemIdx20 |
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 Homeroast mailing list Homeroasthttp://www.homeroasting.com/gallery/main.php?g2_itemIdx20Be a better friend, newshound, and ">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures 9upload yours!) :http://www.homeroasting.com/gallery/main.php?g2_itemIdx20Be a better friend, newshound, and know-it-all with Yahoo! Mobile. Try it now. http://mobile.yahoo.com/;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJHomeroast mailing list Homeroasthttp://www.homeroasting.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures 9upload yours!) :http://www.homeroasting.com/gallery/main.php?g2_itemIdx20 |