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Topic: The Sidamo slide (21 msgs / 502 lines)
1) From: Steve Carlson
I think some of the best cups of coffee I've had have been Ethiopian Sidamo
(DP).   Right out of the roaster, or the next day, I get massive apricot,
some chocolate, and a tremendous bouquet and balance.  It's just awesome.
But both both times I've roasted a batch, I find that it starts to get sour
within even the second day.  It's the opposite of the "rest" period that is
much-discussed in this group.  Has anyone else experienced this?
 -- Steve Carlson
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2) From: golfermd01
Interesting. The Sidamo is on the list for a future buy. Thanks for sharing your experience with it. The only reason I hadn't yet purchased it is because in a land far, far, away and a time long, long ago when I was getting my whole roasted beans for my French Press from a big chain (guess which one) I disliked their Sidamo to the point of not wanting to even try roasting my own. But based on what I have been learning here (and I can't tell you much I have learned in such a short period of time here) I am willing to give it another try. Do you roast it according to the recommendation, or do you have a specific roast that you do?
Dan
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3) From: Peter Genuardi
Could it be that the residual fruit material (I don't know what else to call
the stuff that gets left behind from the dry process) is spoiling?  Would it
be worth taking it closer to a FC roast and sacrificing a little bit of the
bouquet for some more stability?
 - Peter
On Tue, Jul 22, 2008 at 8:16 AM, Steve Carlson  wrote:
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4) From: Rich
I have just finished 20 pounds of it and only roast it to just before 
the start of 2nd or a little less.  Any more towards 2nd and I get the 
same thing you are describing.
Steve Carlson wrote:
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5) From: Kris McN
Steve,
Sidamos (and other Ethiopians of similar character) are some of my very
favorite beans.  I've never experienced what you're describing.  Rich may be
onto something - how do you roast it and to what roast level?  I hardly ever
go beyond C+ with it (maaaaaaybe just a peek at FC sometimes).
Kris McN
On Tue, Jul 22, 2008 at 7:16 AM, Steve Carlson  wrote:
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6) From: Allon Stern
On Jul 22, 2008, at 10:16 AM, Steve Carlson wrote:
<Snip>
Have you tried waiting longer? Let it go for 4 or 5 days and try again.
-
allon
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7) From: David Morgenlender
I'm finding all this very interesting, since I've had quite a few roasts go
downhill rapidly after the 1st day or 2.  Most recently, I roasted El Salvador
Peaberry Aida's Grand Reserve for the first time.  My goal was C+/FC &
definitely no 2nd crack.  Well as often happens in my Behmor there was virtually
no 1st crack & was suddenly into the start of 2nd.  So I immediately hit the
Cool button.  So it was probably an FC+.
I had been really looking forward to trying this bean, since it was supposedly
spectacular.  I brewed some in my technivorm a short while after roasting.  It
was extremely good, but I thought it needed more rest.  I next tried it a few
days later ... it was mediocre, and the same the next time, a day later.  Then
on the 9th day I decided to see if it was at least good for iced coffee ... it
was nothing short of INCREDIBLE ... it was sweet with exploding flavors.  Then 2
days later I tried it in my Chemex  ... just amazing!  It probably would have
been better roasted a little less, since there was a definite roast flavor,
which probably inhibited the flavor of the bean itself ... nevertheless the bean
flavor was terrific & the roast flavor was a great bittersweet chocolate.  
So somewhere between 4 & 9 days of rest was needed for this roast.  And at 11
days it was fantastic & possibly even getting better.  Unfortunately, I only
have enough roasted beans left for 1/2 a mug!  But I still have 1-1/2 lbs of
green!
BTW, I've started brewing iced coffee by putting ice into the technivorm's metal
insulated pot & brewing directly onto the ice.  This technique sure makes a
great iced coffee!  Unfortunately, I can't claim credit for this, since I read
about it somewhere.
Dave
On Tue, 22 Jul 2008 14:32:25 -0400, you wrote:
<Snip>
=======================================================
Dave Morgenlender
e-mail: dmorgen
=======================================================
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8) From: Rich M
Hi Dave-
I too like a nice iced coffee. When you use your Technivorm, do you  
use more coffee than normal since it probably gets a bit watered down  
when it melts the ice cubes?
On Jul 22, 2008, at 2:29 PM, David Morgenlender wrote:
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9) From: Eddie Dove
"both both"
That's funny!
Sidamo is a staple coffee around here.  Generally, I like the Sidamo
right out of the roaster and for a day or two, then skip day 3 or so,
and then like it again after that; similar to what Dave describes.
Degree of roast and profile does matter and I have had roasts of the
Sidamo that I liked right out of the roaster all the way until it was
gone; should have been paying attention.
If I remember correctly, you use a Gene Cafe.  Tell us everything
about your roasting and brewing process:
What profile did you use?
How fast does your Gene Cafe (empty) heat to 482F from a cold start?
How large of a batch?
What were the times for first crack, end of roast?
How did you cool?
How did you store?
How did you grind?
How did you brew?
Great thread ...
Eddie
-- =
Docendo Discimus
Home Coffee Roasting Blog and Referencehttp://southcoastcoffeeroaster.blogspot.com/On Tue, Jul 22, 2008 at 9:16 AM, Steve Carlson  wrote:
<Snip>
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10) From: David Morgenlender
Rich,
I brew the coffee double strength.  I've been using 3 standard scoops of beans
to 3 technivorm cups of water.  I fill a large beer mug with ice, then move the
ice to the pot (a slow procedure, since 1 cube barely fits through the opening).
I do my normal technivorm brew (similar to what Tom describes ... closing the
filter, after awhile (before overflow!) mixing the brew, then opening the filter
1/2 way).  This results in all the ice being just about melted ... a few small
pieces remain.  Then I put 4-6 cubes into the beer mug & pour the brew.  The
brew going in is slightly cool.  There's a little more melting, but essentially
it ends up with decent amounts of remaining cubes, a cold drink, and an
appropriately diluted brew.  This leaves enough in the pot to pour a 2nd
delicious drink (into another 4-6 cubes) a little while later!
This iced coffee has a lot of the flavors of a hot brew, really up front, sweet,
soothing & delicious!  It does use 50% more beans than I usually use ... but I
also tend to drink more coffee this way ... stash reduction & a lot of great
drink!  So I can't complain! :)
BTW, I roasted Panama Bambito Estate in the same session as the El Salv.  This
makes a very good iced coffee, as does Kenya ... probably a lot of others too,
but I haven't tried them with this technique yet.
Dave
On Tue, 22 Jul 2008 14:36:46 -0500, you wrote:
<Snip>
=======================================================
Dave Morgenlender
e-mail: dmorgen
=======================================================
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11) From: Steve Carlson
Eddie and crew,
            Wow, what an outpouring of discussion!  This is quite the
group.  You are correct in your recollection that I use a GeneCafe.  I think
I am even using your profile (are you the one that gave me guidance on how
to roast Kona?).  I used that same profile here, along the lines of:
350 (5 minutes)
445 (5 minutes)
455 (3 minutes)
470 (until end of 1st crack, about 2 minutes)
455 (about 2 minutes after 1st crack)
For cooling, I shut the machine off on the emergency cool option, and
jiggled them in a colander for a few minutes to cool.  This was an 8 oz
batch.
For grind and brew, I am terribly out of step with the community.  I have a
cheap-o whirly blade grinder, and a even cheaper Mr. Coffee drip.  I've got
grinder, grinder grinder on the brain, but it will probably be a santa claus
thing.
For storage, I use one of those glass sealed jars with the lever to pull it
shut.
-- Steve
On Tue, Jul 22, 2008 at 12:54 PM, Eddie Dove <
southcoastcoffeeroaster> wrote:
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12) From: Tom & Maria - Sweet Maria's Coffee
Just FYI - Sidamo is such a huge area that we aren't using the name 
any more, but you will see it in the details of the review. We are 
using more specific names. Technically, even Yirga Cheffe is in 
Sidamo. Koratie is Sidamo, and we have a lot called Dale coming which 
is Sidamo (we had Dale on the table at the first cupping class and 
everyone was raving about it)
Tom
--
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            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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13) From: Rich M
Thanks for the info, Dave. I'll be brewing up a pot tomorrow!
Rich
On Jul 22, 2008, at 4:56 PM, David Morgenlender wrote:
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14) From: Matthew Price
Tom,
Have you made any changes to what you call your Ethiopian offerings
because of their new stance on copywriting the regional names?
On Tue, Jul 22, 2008 at 6:43 PM, Tom & Maria - Sweet Maria's Coffee
 wrote:
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15) From: raymanowen
"US *Copyright* Office is an office of public record for
*copyright*registration and deposit of
*copyright* material."
Billions of returns on *Copyright* Law search; Thousands for a
*Copywrite*search. Graphic Arts are subject to Copyright, even if they
don't comprise
any *writing*.
Don't bother copyrighting your signature roast, because any slight variation
in an attempted copy could preclude legal action and might be an improvement
anyway
Cheers, Mabuhay -RayO, aka Opa!
Different roast profile, age, grind, brew- gonna copyright it all?
On Wed, Jul 23, 2008 at 10:34 AM, Matthew Price 
wrote:
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16) From: Matthew Price
Uhm, no.  Ethiopia holds the US trademark for the words "Yirgacheffe",
"Sidamo" and "Harar".  They have a 3rd party selling liscenses for
these trademarks.  Below is a link to a story about Starbucks fighting
to use the names.  To me it seems like bad business on the part of the
Ethiopians, but on the otherhand they could end up in the same
position as Jamaica and Hawaii where much more coffee is sold under
their names than is actually grown.http://news.bbc.co.uk/2/hi/africa/6086330.stmOn Thu, Jul 24, 2008 at 3:19 AM,   wrote:
<Snip>
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17) From: Eddie Dove
Steve,
Geez, I ask a lot of questions, you give up a bunch of answers, then I
leave you hanging.  Sorry about that.
That might be Scott's profile ...
Today, I have been reveling in a Full City+ roasted batch of Ethiopia
Organic Sidamo DP  Special Selection that was roasted 9 days ago.  I
have been enjoying it since the 2nd day post roast and there hasn't
been a stinker of a day yet; I'll be having some tomorrow as well.
This was roasted in the RK Drum, which is my primary roaster these
days.
Without knowing how fast your Gene Cafe heats up from a cold start to
maximum temperature (482F), I proffer the following profile you may
wish to try:
300F for 5 minutes
482F until the onset of 1st crack
456F until the desired level of roast
Initiate cooling
This should give you about two minutes of 1st crack (City), about
another minute to City+ (aromas will sharpen slightly), and about
another minute to Full City (aroma will become a bit more pungent)
bordering on Full City+ (smoke signal).  If you want to try a Full
City+ roast, wait until the first snap of 2nd crack and then press
cool.  Let the Gene Cafe do the cooling on its own.
It would be interesting to get the results back for two identical
roasts, but the difference being one cooled in the Gene Cafe and one
cooled externally.
I still have 12.5 pounds of the coffee I mentioned in my stash.  If I
cause you to ruin coffee to no avail, just let me know and I will
replace it.
Hope this helps ...
Eddie
-- =
Docendo Discimus
Home Coffee Roasting Blog and Referencehttp://southcoastcoffeeroaster.blogspot.com/On Tue, Jul 22, 2008 at 5:19 PM, Steve Carlson  wrote:
<Snip>
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18) From: raymanowen
Eddie, once upon a time, I had 15# of E. Sidamo, and I made it all hot and
roasted. After I roasted in the HG/ mixer bowl and turned the beans into
small pieces, the resulting brew was a buttery caramel with fade to spice in
the back of the palate. It's all gone now.
What did I do rong? -ro
-- 
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Wichita (ex- NYC Paramount) WurliTzer- 1976
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19) From: Les
Ray,
You should have ordered 20 more pounds before you ran out!
Les
On Mon, Aug 4, 2008 at 9:10 PM,  wrote:
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20) From: Eddie Dove
RayO,
Gimme a couple of weeks ...
Eddie
-- 
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Home Coffee Roasting Blog and Referencehttp://southcoastcoffeeroaster.blogspot.com/On Mon, Aug 4, 2008 at 11:10 PM,   wrote:
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21) From: raymanowen
"You should have ordered 20 more pounds before you ran out!"
I'm going to print that in gold letters on a 30" wide red vinyl banner.
Good coffee, but I got it and 15# of Panama Boquette from a second source
supplier- total of six 5# bags. I thought I'd never run out- until I did.
There were always more Fivers in the box. Who Knew?
Too much fun learning to roast, and it's not possible to tire of the same
coffee over a period of time. If such were the case, one would have to be
dead above the shoulders not to experience the effect of aging on the flavor
development over several hours and days.
Of course, dung is dung if you're roasting that crap.
Cheers, Mabuhay -RayO, aka Opa!
Not in My Grinder, you don't!
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