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Topic: R.I.P. Coffee (14 msgs / 324 lines)
1) From: Seth Grandeau
Tom posted some new lots, including a "Roast-In-Partchment" coffee.  Sounds
very interesting.  Who's going to try it first?
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2) From: Edward Bourgeois
If this was offered by anyone but Tom. I'd say someone screwed up a
shipment and came up with a great way of marketing it. But being this
is from Brumas del Zurqui it makes perfect sense. Almost brilliant! A
great choice to try this type of roasting with. The Brumas El Puente
was superb. The 1st place Brumas del Zurqui in 06 had the best
choc-cherry I ever got out of a roast. I still have some in my stash.
The Jacu, Liberica, coffee tea, parchment roasting? What's next?  Tom
your turning us into coffee freaks! ;-).
want more,
farm
On Sat, Aug 9, 2008 at 12:11 AM, Seth Grandeau  wrote:
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-- 
Ed Bourgeois aka farmroast
Amherst MA.http://www.aginclassroom.org/Homeroast mailing list">http://coffee-roasting.blogspot.com/ Co-President- Ma. Agriculture in the Classroomhttp://www.aginclassroom.org/Homeroast mailing list
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3) From: Les
We are coffee freaks!  Who in their right mind would buy 100 plus
greens!  Who would go and talk to farmers and bring in micro lots for
us to enjoy?  Tom and Sweet Marias that is who!  I am enjoying one of
those Micro lots today.  When I get a 20 pounder of it heading my way,
I will brag about it.
Les
On Fri, Aug 8, 2008 at 9:46 PM, Edward Bourgeois  wrote:
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4) From: Stephen Carey
Well, it just sounded too unique not to give it a try, so I ordered 
some RIP.  The question is how to roast it and keep it from becoming 
a burning mass.  I am not sure if the Behmor or the IR2 will be best 
on this, I just don't know.  I will probably work with the Behmor for 
I have been roasting with it quite a bit lately and have been very happy.
While I am trying to get my stash down, there were too many to pass 
up.  Besides the RIP, I ordered a few pounds of Hawaii Ka'u Pulp 
Natural NanoLot  and a few of Costa Rica Helsar de Zarcero -Villa 
Sarchi, which I have never had, but sounds just up my ally.
Wish me well with RIP.  Assuming the house doesn't burn down I will 
let you know how well I do or don't do on this.  I only took a pound, 
which limits my test roasts, so I was wondering if I try 1/4 pound 
roasts or stick with 1/2 pound roasts - thoughs?
Stephen
At 01:56 PM 8/9/2008, you wrote:
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5) From: Rick Copple
I've got some of this on order I placed this morning. As a matter of 
fact, I hadn't planned to order more coffee, but when I saw that pop up 
on the what's new list, well, how could I not? Gave me a chance to order 
some others I wanted to try as well, as well as some more of the CR 
Arop. that I especially like roasted around FC for the chocolate is 
great at that level.
Steven, I roasted the one CR you mentioned and drank some this morning. 
A good solid coffee. I like it, maybe not as well as the CR Arop, but 
still a very flavorful cup. Of course, I've had very few from Tom that 
aren't flavorful in some way. But some flavors appeal to me more than 
others, of course.
But I will be very interested to try roasting the RIP and see how it 
turns out. What a novel idea. :)
-- 
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6) From: raymanowen
"I ordered some RIP__I am not sure if the Behmor or the IR2 will be best on
this, I just don't know."
Is this to be a coffee roast or a machine test?
It could be disappointing and expensive if you do a first roast on unknown
coffee with any unfamiliar machine. And if the machines are susceptible to
excess chaff, an excessively chaffy bean may test something other than the
bean or the roaster- like response time of the Fahrenheit 451crew.
HG/BM or DB are immune to chaff, so you can just roast.
Cheers, Mabuhay -RayO, aka Opa!
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7) From: Rick Copple
raymanowen wrote:
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I'm wondering how much chaff will come off with the parchment on there. 
I might test 1/2 a pound in the Behmor, but if there are any problems, 
roast the rest in my wok.
-- 
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8) From: Stephen Carey
It's not about the machine but about what I feel comfortable 
using.  I roast using my senses, experience, what this list has 
taught me, but a new bean brings new elements to the roast.  That 
makes it fun to work it out and find out what works for me - the one 
brewing it and drinking it.  And that is what counts.
Stephen
At 06:51 PM 8/9/2008, you wrote:
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9) From: raymanowen
Anybody have use for a 10lb CO2 fire extinguisher? Makes no mess. -ro
On Sat, Aug 9, 2008 at 8:57 PM, Stephen Carey wrote:
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-- 
"When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the Mighty
Wichita (ex- NYC Paramount) WurliTzer- 1976
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10) From: Seth Grandeau
I just noticed that the RIP coffee has a 4.6 score for mouthfeel.  I think
that's the highest I've seen.
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11) From: John Despres
I just roasted a half pound of coffee in parchment. I tried it because =
of Tom's offering.
My recent rip to Mexico included a trip to Hacienda El Trianon, a =
plantation in Cuatepec. While I was there I bought three pounds of =
greens still in parchment. I vac sealed them when I got home, biding my =
time until I was ready to try something with them. It's a blend =
comprised of Typica, Bourbon, Garnica and Catui.
Today I loaded a half pound into the Gene Cafe with the following profile:
300F for 5 minutes of drying
460F until first crack
Fly by the seat of my pants to EOR
I chose 460F as a sort of medium temp since I didn't know much about the =
beans. The smell of the roasting parchment with the beans was exactly =
like the smell of the plantation - it was raining and I remember =
smelling the earth quite distinctly. I missed first crack altogether, I =
think, because it was muffled somewhat by the parchment. At about 11 =
minutes I noticed smoke. Smoke? I could hear a very faint second crack. =
The parchment was still quite light... Still smoking... Dumped to cool =
and immediately pealed the parchment from a bean. Yep, second crack. Not =
oily, but definitely second. This roast took off fast! Most firsts take =
place about 13:30 in my machine but this one raced to the finish.
Next profile will be slower:
300F for 5 minutes
440F for 5 minutes
455 to EOR
It smells quite good and the shot I pulled right away was most =
interesting. Sort of coffee on steroids. I couldn't detect any specific =
flavors, but very rich.
Tomorrow, I'll brew a short French Press and see what that tastes like. =
Then another the next day and so on...
John
Seth Grandeau wrote:
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e.com
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e.com/gallery/main.php?g2_itemId=7820
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-- =
John A C Despres
Hug your kids
616.437.9182
Scene It All Productions 
JDs Coffee Provoked Ramblings =
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12) From: Les
Stephen,
The Costa Rica Helsar de Zacero-Villa Sarchi is really good.  I had
some yesterday.
Les
On Sat, Aug 9, 2008 at 11:57 AM, Stephen Carey  wrote:
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13) From: John Despres
Aww, crap. Tastes like grass. Maybe my roast or the coffee itself... =
I'll try again.
John
John Despres wrote:
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fee.com =
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-- =
John A C Despres
Hug your kids
616.437.9182
Scene It All Productions 
JDs Coffee Provoked Ramblings =
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14) From: Lynne
Hopefully the R.I.P. won't end up standing for Rest In Peace...
(which is what I thought it meant when I caught this thread in the middle of
the discussion!)
Lynne
On Mon, Aug 11, 2008 at 8:46 AM, John Despres  wrote:
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