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Topic: Roast Question for India Anohki Coffee (Liberica) (10 msgs / 185 lines)
1) From: John Haley
I finally got around to ordering a couple of pounds of Liberica. I remember
reading that it should be roated using a fast ramp. Using my HotTop, that's
just about an impossibility, so would I be better off breaking out my old
IR2 or stick with the HT?  I thought I'd take an occasional break from my
many Yemeni's and the espresso, too.
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2) From: David Martin
I'm no Anohki Liberica expert, but it looks like no-one else has
responded, so I'll throw in my 2cents.
I'm confused by your "fast ramp" comment, because my impression was
the opposite - that it benefits from a slower roasting time. I bought
a pound of Liberica when I was still using a FreshRoast8, and most of
my Liberica roasts were almost undrinkable. Based on comments on this
forum, I suspect that this was because of the fast roasting time of
the FR8. Now that I'm using a heat gun, I'm considering getting
another pound or two and having another go at it.
-Dave
On Sat, Jun 7, 2008 at 1:20 PM, John Haley  wrote:
<Snip>
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3) From: Les
I have been using my standard ramp up.  1st crack begins at about 9minutes
30 seconds (10 degrees warmer than an arabica bean) and ends at about 11
minutes.  I slow the roast down after first crack is going well, and then I
have been ending my roast before any hint of second crack at 15 minutes.  I
have been stopping the roast about 5 degrees before second crack would just
begin.  The stretch after first crack is what helps with the flavor profile
in my opinion.
Les
On 6/11/08, David Martin  wrote:
<Snip>
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4) From: David Martin
Les,
This is really useful information, thanks! Also it seems to support my
suspicion that the FR was ruining my Anokhi roasts. Typically it would
hit first crack at a little after 3 min, and would hit 2nd anywhere
from 2 to 4 minutes later, depending on the beans and the ambient
temperature. The results seemed OK for most coffees, but with some
varieties, including Anokhi and Monsooned Malabar, I don't think the
FR is up to the task.
One quick question:  With the HG I tend to hit first crack at 6 or 7
minutes. Would it be better to stretch it out a little longer, or does
the ramping time to first crack not make that much difference?
-Dave
On Wed, Jun 11, 2008 at 1:36 PM, Les  wrote:
<Snip>
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5) From: Bill
Dave,
I agree, I found the FR to be totally unable to roast monsooned coffee.  and
aged sumatra was really funky.  i imagine that the liberica would be the
same.
I think that the accepted thought is that a fast roast like you use, 6
minutes to first, will produce a sharper, higher level of acidity.
 stretching the roast might mute that.  Advice???  EXPERIMENT!!!  Find a
bean that you like, and then order a goodly amount and roast differently.
 How does the coffee taste at 6 min to first versus 12 min to first.  how
does it taste when you stretch out the roast after first?  etc etc etc
bill in wyo
On Wed, Jun 11, 2008 at 3:21 PM, David Martin 
wrote:
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6) From: John Haley
I roasted the first batch in the HT, and using the "standard" manual setting
it seems to have come out really well. FC began at 396F (HT temp which is 9F
less than the Yemeni's) at 12:30 and lasted around 2:10. I let it continue
ramping to  416F and dumped it there, just before I suspected SC was about
to begin. There was a slight pungent (read barnyard) smell at first, but
somewhat muted. It's now rested two full days, has lost that smell, and is
beginning to pick up on the famous blueberry. I put the temperatures in for
HT users since they aren't quite the real temperatures. I'm going to have my
first cup Saturday morning, and based on the aroma right now, I'm going to
love it.
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7) From: David Martin
On Wed, Jun 11, 2008 at 9:01 PM, Bill  wrote:
<Snip>
Yeah. I recall that one of my Malabar roasts with the FR was good; the
rest were disappointing. Similar with the liberica - one attempt was
OK, the rest almost undrinkable. In contrast, recently I've been
roasting the aged Sumatra with my HG, and it's one of my favorites in
my current stash.
<Snip>
That explains why certain coffees were so difficult with the FR.
Africans and certain Centrals were particularly frustrating.
<Snip>
That's a good idea. I need to wait until I have a thermometer, so I
can do it right. In the meantime I'll probably just stretch my roasts
out a little bit.
-Dave
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8) From: John Haley
I waited almost five full days and made my first press pot of Liberica. Now
I know what all the fuss is about. I thought that the Yemeni coffees that
I've been drinking for years were attention getters, but the Liberica is out
of this world. I was so overwhelmed with the blueberry taste, that it wasn't
until the pot was empty that I noticed anything else... in this case an
aftertaste of slightly smokey tobacco. Coffee loving friends are coming over
tomorrow to pick up their first batch of Kenya AA Nyeri - Kiamaina that they
purchased and I then roasted for them, and I can't wait to see their
reaction to the Liberica.
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9) From: Les
John,
With reports like yours, our "Private Reserve" at Sweet Marias might just
disappear.  Thanks to Tom's wild write-up it has lasted much longer than he
anticipated.  We don't want too many people to know how good it really is or
it will be gone!  I wish he would lift the 2 pound limit so I could order a
5 or 10 pounder.
Les
On 6/14/08, John Haley  wrote:
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10) From: David Martin
Um... I hope it lasts a little bit longer. After John's 'testimonial',
I've decided for sure to have another go at it; but I'm waiting for
the Costa Ricans before I make my next order.
-Dave
On Mon, Jun 16, 2008 at 2:51 PM, Les  wrote:
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