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Topic: Thur. Morning Cup (13 msgs / 318 lines)
1) From: Les
  This morning I went to a more intense coffee, *India Anohki Coffee
(Liberica).  *I can't believe that there is still some of this left.  I am
getting awesome Blueberry followed by a nice grape and a clean crisp
finish.  There is no barnyard in the cup.  I am convinced that most people
are roasting this coffee too light.  I checked again and 1st crack starts 10
degrees higher with the Liberica  verses an Arabica.  This makes an awesome
iced coffee.  I sure hope Tom isn't discouraged and doesn't care this due to
poor sales.
Les
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2) From: Lynne
Les, I still haven't roasted mine (my dear friend, Ann, gifted me with
some). At
first I was just cautious - didn't want to ruin the batch. I really
appreciate your
thoughts on the best way to roast this - and now that my taste buds for
coffee
have returned (I suspect the double antibiotic regime for my diverticultis
had
something to do with that!), I'm ready to roast it.
I'll post my tasting afterwards. How long do you usually let it rest? (don't
want to
waste even one cup of this!)
Lynne
On Thu, Jul 17, 2008 at 9:32 AM, Les  wrote:
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3) From: David Martin
Light or dark, it's an overly-rapid roast that really brings out those
diaper pail flavors. Last winter I couldn't get a drinkable roast out
of this using a FreshRoast. A few weeks ago I did a half pound to FC
via HGDB, and it was a completely different result. Still needed at
least 5 days rest, but no manure flavor at all. (In fact, I gave a sip
to my 7 year old, who happens to be the world's pickiest eater, and
she actually liked it.) I found it to be a very sweet cup, almost
cloyingly so. (It might be my imagination, but I get the sense that it
may be higher in caffeine than arabica as well.)
It's not something I would want to drink every day, but I too hope
this becomes a repeat offering.
-Dave
On Thu, Jul 17, 2008 at 6:32 AM, Les  wrote:
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4) From: Lynne
Good to know. With my trust-worthy stove and pot method, I can regulate the
time I
take to roast easy enough.
Lynne
On Thu, Jul 17, 2008 at 10:08 AM, David Martin 
wrote:
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5) From: Larry Williams
I have a nice cup of SM Italian Roast roasted to C+.   A nice blend.  
What really make this morning special is that I got to bath my Golden 
after his first meeting with Pepe LaPu.
Larry
Les wrote:
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6) From: Tom & Maria - Sweet Maria's Coffee
<Snip>
wow - that's a pretty intense morning cup! I am drinking a stumptown 
blend. in a cafe. actually, i needed to take a quick and unexpected 
trip to portland or., and am trying to figure out if there is a way 
to get out to mike's before my flight today! -tom
--
                   "Great coffee comes from tiny roasters"
            Sweet Maria's Home Coffee Roasting  -  Tom & Maria
                      http://www.sweetmarias.com                Thompson Owen george_at_sweetmarias.com
     Sweet Maria's Coffee - 1115 21st Street, Oakland, CA 94607 - USA
             phone/fax: 888 876 5917 - tom_at_sweetmarias.com
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7) From: Les
I agree with David,
You want a nice even ramp up with this bean.  You don't want to to go too
fast.  I am using a drum roaster, and 1st crack started at a bit after 10
minutes finishing at a city roast at 15 minutes.  I discovered the Liberica
does begin first crack at a higher tempature than an arabica, so you need to
keep that in mind.  As far as enjoying the brew, I love the day after
roasting as it has the most intense blueberry.  I then let is rest to day 4
for a very nice complex berry taste in the middle.  At some point the
blueberry gives way to a nice anise beginning note.  This coffee really
shifts flavors as it matures.  One of the things I like about it.
Les
On 7/17/08, David Martin  wrote:
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8) From: Lynne
Oh, I need to bake some anise biscotti to go with this! (hey, might even do
a
blueberry version, too...) Hmm - right now all I have is lemon, toasted
coconut
butter pecan, peanut butter and chocolate chip - and chipolte w/lindt
chocolate!
:P
On Thu, Jul 17, 2008 at 10:54 AM, Les  wrote:
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9) From: Benjamin VerHage
I made a cup of the Panama Boquete Golden Peaberry this morning with my Hario pourover. Really good! This was one bean that I found really blossomed after some rest.
I've found with the Behmor that lighter roasts (this one being roasted to C, C+) need a longer rest than darker roasts. Obviously the bean type plays in to this as well, but generally that's my rule of thumb. I will let a darker roast rest a day or two, but I've found with lighter roasts that anywhere from 3-6 days is optimal (for my tastebuds anyway).
Taking good notes on the degree of roast vs. rest time vs. taste has been a real eye opener for me. It also lets me plan out my roast days so I can keep my supply going without running out or having too many roasted beans.
Ben
--- On Thu, 7/17/08, Les  wrote:
From: Les 
Subject: [Homeroast] Thur. Morning Cup
To: homeroast
Date: Thursday, July 17, 2008, 6:32 AM
This morning I went to a more intense coffee, *India Anohki Coffee
(Liberica).  *I can't believe that there is still some of this left.  I am
getting awesome Blueberry followed by a nice grape and a clean crisp
finish.  There is no barnyard in the cup.  I am convinced that most people
are roasting this coffee too light.  I checked again and 1st crack starts 10
degrees higher with the Liberica  verses an Arabica.  This makes an awesome
iced coffee.  I sure hope Tom isn't discouraged and doesn't care this
due to
poor sales.
Les
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10) From: Michael Dhabolt
Tom,
His place isn't that far from the airport if you go across the 205
bridge to the Wash side, take 14 right along the river back into
Vancouver - he is just a few blocks from where 14 peters out in down
town Vancouver.  Re-trace back east on 14 to the 205 bridge back to
Or. and the first exit on the Or. side will get you right into the
Airport.
Sorry I missed you.
Mike (just plain)
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11) From: Mark McBrearty
Gee Tom, I wish I knew you were going to be in Portland. I would have  
played 'personal chauffeur' for you for the day just for the learning  
experience!
Consider it a standing offer if you ever get back to PDX! :-)
-Mark McB
On Jul 17, 2008, at 7:51 AM, Tom & Maria - Sweet Maria's Coffee wrote:
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12) From: Oaxaca Charlie
--- On Thu, 7/17/08, Les  wrote:
From: Les 
Subject: [Homeroast] Thur. Morning Cup
To: homeroast
Date: Thursday, July 17, 2008, 6:32 AM
This morning I went to a more intense coffee, *India Anohki Coffee
(Liberica).  *I can't believe that there is still some of this left.  I am
getting awesome Blueberry followed by a nice grape and a clean crisp
finish.  There is no barnyard in the cup.  I am convinced that most people
are roasting this coffee too light.  I checked again and 1st crack starts 10
degrees higher with the Liberica  verses an Arabica.  This makes an awesome
iced coffee.  I sure hope Tom isn't discouraged and doesn't care this
due to
poor sales.
Les
 I must have roasted mine too light-city+. The intense blueberry definitely
 tasted like it passed through a hog. :o(
A double espresso shot stayed with me all day, and into my dreams that nigh=
t.
 I haven't tried roasting the other 1/2 lb. yet, but when I do I'll take
 it to second crack.
  Charlie
      =
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13) From: Eddie Dove
I only roasted the Anohki once, but I completely concur with your
assessment, Les.  It was fantastic!
For a week that started off with me being really ill, this has been an
outstanding coffee week in the Dove household starting with the
roasting last Sunday.  As attested to by Dennis, it is hot down here
and I wasn't sure I would be able to hover over the RK Drum.  After
roasting, I was spent and had to lie down the rest of the day ... the
things a homeroaster will do for a fix!
One customer wanted something really bright so I roasted some extra
Ethiopia Organic Yirga Cheffe to City+ - a wonderfully bright, citric
cup.
Another customer wanted something potent with berry so I roasted some
extra Ethiopia Organic Idido Misty Valley DP right up to the brink of
2nd crack - the roast came out so even that I thought I roasted the
wrong coffee, but what a wonderful, unmistakable cup of coffee.
Another customer, my mother-in-law wanted more coffee.  She likes the
coffees from Indonesia so I roasted some extra Sumatra Organic
Mandheling just into 2nd crack - first brew this morning cascaded
across the palate beginning with caramel, then spice and sandalwood
sweetened with chocolate and punctuated with dark fruited notes ...
And just for myself I roasted some of the Ethiopia Organic Menno's
Misty Valley to Full City as prescribed by Tom - WOAH!!!  Every time
someone at work would pour some in a cup, the aromatics would evoke an
audible, "WOW!"  Not just a coffee, but an experience!
Apparently, every roast was spot on ... I wish I could remember last Sunday.
Eddie
-- 
Docendo Discimus
Home Coffee Roasting Blog and Referencehttp://southcoastcoffeeroaster.blogspot.com/On Thu, Jul 17, 2008 at 8:32 AM, Les  wrote:
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