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Topic: Ethiopia Organic Dry-Process Koratie.....SOUR? (7 msgs / 112 lines)
1) From: Doug Munoz
A buddy of mine bought 2 lbs of Ethiopia Organic Dry-Process Koratie from
SM's a couple of weeks ago, and just roasted a batch at CITY+ in a P2. He
brought it into work a day or so later, where we went through our daily
routine (french press). He was telling me that the roast smelled sour, and
just didn't have a pleaseant aroma. I took a whiff, and immediately
concurred. We brewed anyway, and to our dismay, the brew smelled equally as
sour and was not a good cup at all. We both got 1/4 of the way through it,
and dumped it.
We could not figure out why the roast had ended up that way...baffled. SM's
always has the best quality, so we were scratching our heads. For
comparison, he gave me 4.0 oz of the same beans, and the other night I
roasted them in a P2 to CITY+. Smelled great straight away, but I waited a
day to be sure. The next day, I took another whiff, and it still smelled
good, but there was a slight hint of sourness, but not nearly as bad as his
batch. This morning we brewed like usual, and the cup came out just fine.
Tasted good, but left us staring at each other in bewilderment.
I of course, took the opportunity to tell him he had a dead mouse curled up
on his heating element, but for the life of us, we could not figure out why
his batch had gone south, and mine had been fine. The only thing that came
to mind: His P2 barrel is really black with buildup....mine is quite clean.
Could this be the cause of the fouled batch?
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2) From: Les
How much time did it take for your roast.  The profile on DP coffees
in a P2 are much less forgiving that a WP coffee.
Les
On Thu, Aug 14, 2008 at 7:16 AM, Doug Munoz  wrote:
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3) From: Seth Grandeau
Les,
Would you recommend the slower profiles, such as P3 or P4?  I did my first
roast of the Koraties on P1 and I don't think I nailed mine either.
-Seth
On 8/14/08, Les  wrote:
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4) From: Doug Munoz
I thought this post got scrubbed.....hadn't seen it until now. Reposted
without the "....SOUR?"
After some list input, we figured out that his barrel had so much build up,
that it was getting the beans too hot, too fast. He's going to take apart
the P2 and clean it thoroughly.
On Thu, Aug 14, 2008 at 7:51 PM, Les  wrote:
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5) From: Les
Seth, I think the Alphabet soup is getting a bit confusing on the
list.  A P2 is a Poppery 2 popcorn popper not the P2 profile on the
Behmor.  But to answer your question, I do like the slower profiles
for the Dry Processed coffees.  I have used the P3 on the DP coffees
in my Behmor with great success.
Les
On 8/15/08, Seth Grandeau  wrote:
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6) From: Seth Grandeau
Les, thanks for clearing that up and for suggesting the P3 Behmor profile.
I'll give that a shot this weekend, after a little cleaning.
On 8/15/08, Les  wrote:
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7) From: Gary T
I agree that the Koratie is a finicky one.  I was telling that to a friend a week ago when I roasted him a batch with the concern of it tasting burnt or sour.  The window for the koratie is pretty small.  Too far into full city it gets that starbucky back tongue quickly and too light it's sour.  However, having said that, when it's roasted perfectly it's even more blueberry jammy than the harrar at SM.  Delicious!  If there was a place in between city+ and full city, I'd be there. ;-D
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