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Topic: Yirg-alicious (5 msgs / 99 lines)
1) From: Steve Carlson
Scotto, I followed your Gene Cafe roast profile for the Ethiopian Yirga
Cheffe, and WOW do I have a different cup.  Crazy lemon, with a clean clean
finish.  I am blown away.
I also roasted some Yemen Mokha Mattari last night using your roast profile,
but will try to give that another day's rest.  Might have to try a bit today
to see how it progresses.
One problem I'm having with all this coffee is the jitters.  I drink more
coffee because it tastes better, and it appears to have a much higher
caffeine content because of the lighter roast.  The result is I end up
completely wired, which may not be a good thing.  I am starting to feel like
that kid in South Park (Tweek?) whose parents own the cafe and feed him
coffee all the time.
 -- Steve
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2) From: Scott Bukofsky
Steve,
Awesome!  Glad it worked out for you.
Interestingly, I drink *less* coffee now that I homeroast.  I find myself
satisfied with a mug or two or quality stuff in the AM instead of liters of
mediocre stuff throughout the day. Of course, that doesn't count the decaf
cappas in the evening...
-Scotto
On Sat, Jun 21, 2008 at 11:19 AM, Steve Carlson  wrote:
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3) From: Steve Carlson
I haven't tried decaf yet.  What do you recommend?
On Mon, Jun 23, 2008 at 10:02 AM, Scott Bukofsky 
wrote:
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4) From: Scott Bukofsky
Honestly, I treat them like anything else.  Professional roasters talk about
being "gentle" with decaf since they have been abused during their
processing, but honestly I haven't perceived much difference.  They are a
pain since the color is so dark to start with, so you need to rely on your
nose and ears more when roasting.
As usual, it depends on what you want out of the beans.  Slow ramps will
build body at the expense of brightness and delicate notes, and fast ramps
the opposite.  I tend to focus more on the origin than decaf/not.
If you have a specific bean in mind, I can look through my logs to see what
has worked.
-Scotto
On Mon, Jun 23, 2008 at 7:09 PM, Steve Carlson  wrote:
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5) From: Steve Carlson
Scott, I used your profile on the Ethiopian Sidamo DP.  It was fabulous.  I
couldn't believe the apricot, and that was just fresh out of the roaster.
I'm sure it will be even better tomorrow.  Thanks for getting me going.
-- Steve Carlson
On Tue, Jun 24, 2008 at 11:39 AM, Scott Bukofsky 
wrote:
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