HomeRoast Digest


Topic: Ethiopia Organic Dry-Process Koratie (23 msgs / 685 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: Jim Gundlach
His roast was scorched on the outside but way under-roasted inside.    
Hot air popcorn poppers are very inconsistent from one unit to  
another.   I do wish more people would start with heat-gun/dog-bowl  
roasting rather than the hot air popcorn poppers, they would have more  
control over the roast and a better first experience.
         pecan jim
On Aug 14, 2008, at 12:16 PM, Doug Munoz wrote:
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3) From: Doug Munoz
I told him to clean his barrel, as all the buildup is probably creating too
much heat. He's also going to try a separate batch in an iRoast for
comparison.
On Thu, Aug 14, 2008 at 12:31 PM, Jim Gundlach wrote:
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4) From: Brian Kamnetz
If Jim is correct, the roasts are going too fast, running away. One
way to control this is to cut the amount of greens by about half, and
see what happens. If you get a good progression - first crack in 6 or
7 minutes, then a pause for a minute or two, then second crack - you
can experiment with increasing the amount of greens.
Also, initially, I would suggest taking all roasts to the first snaps
of second crack, then stopping there. Once you see how that works, you
can go longer, or shorter, with different varieties and see if you
like the results better.
Brian
On Thu, Aug 14, 2008 at 1:31 PM, Jim Gundlach  wrote:
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5) From: Doug Munoz
Good call.....Thanks!
On Thu, Aug 14, 2008 at 1:47 PM, Brian Kamnetz  wrote:
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6) From: Steven Schreck
I wound up with the heat gun / glass pot roasting method and like it just
fine. I sacrifice some control but can do small batches to a C - FC+ roast
in six or so minutes with preheating the heavy Visions pot on an electric
range, then moving pot to a lapboard - I'm in a wheelchair - and using a
heat gun suspended on tubing and agitating the bean batch throughout the
roast. I just did small batches of two SM coffees this way for both regular
drip brewing and a pump espresso machine (SM's Moka Kadir Blend). I'm using
a manual Zass and when a double shot goes bad I'm livid.[image: :mad:][image:
:seeya:]
On Thu, Aug 14, 2008 at 10:31 AM, Jim Gundlach wrote:
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7) From: Les
I think Pecan Jim nailed it!  I also agree with him about the
heatgun-dogbowl method.  I used the HG/DB method for about 6 months
before getting an RK drum. I found it to be much better than the
popper.  The only popper I have seen that works really well is Plain
Mike's Ubber Popper.  I enjoyed 18 years of popper roasting, so I
think I know a little bit about poppers.  The HG/DB gives you much
more control over the roast profile and I found once the technique is
learned it is very repeatable.  If I was looking at getting into home
roasting for a small investment this is the method I would recommend.
Les
On Thu, Aug 14, 2008 at 12:10 PM, Doug Munoz  wrote:
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8) From: Doug Munoz
The P2 is so limited in volume of beans you can do at a time. Are there any
recommendations on how much you can (should) roast per session?
On Thu, Aug 14, 2008 at 9:53 PM, Les  wrote:
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9) From: Kevin Craik
I had the same experience with the Ethiopia Organic dry Process Koratie. I
had purchased 5 lbs and roasted 230 grams with my hot top roaster to a
city+.... god-awful stuff. I wasn't going to try another batch but maybe I
will after hearing you had better luck with a second batch.
Thanks for the info, hopfully I can salvege 4-1/2 lbs of beans.

10) From: Brian Kamnetz
Steven,
I use a heatgun too, a Master Applicance 751b. It draws 14.5 amps,
which turns out to be 1740 watts, so it has lots of oomph. It's heavy,
so I suspend mine from a campfire tripod (intended to suspend a kettle
over a fire).
What sort of heatgun are you using?
Brian
On Thu, Aug 14, 2008 at 7:29 PM, Steven Schreck  wrote:
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11) From: John Despres
Anybody who has bad luck with either the wet or dry processed Koratie 
can just drop ship it to me. I seem to have had great luck with it.
Here's my assessment:
The wet process is the girl you wanna date.
The dry process is the girl you take home to meet mom.
John
Kevin Craik wrote:
<Snip>
-- 
John A C Despres
Hug your kids
616.437.9182
Scene It All Productions 
JD's Coffee Provoked Ramblings
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12) From: Benjamin VerHage
I've had great luck with both as well. The DP was blueberry pancakes with s=
yrup to a T. It was very strong for the first 3 days post roast, then start=
ed to decline.
The WP was really good for the first two days with lots of honey aromatics.=
 This morning after 2.5 days rest the honey declined a bit and it smelled=
 JUST like lemonheads. Great description, Tom. I'm really loving both. Gl=
ad I got a fiver of each.
FYI I roasted both types in 8oz batches in my Behmor on 1/2#, P1, A (separa=
tely).
Ben
----- Original Message ----
From: John Despres 
To: homeroast
Sent: Friday, August 15, 2008 1:44:36 PM
Subject: Re: [Homeroast] Ethiopia Organic Dry-Process Koratie
Anybody who has bad luck with either the wet or dry processed Koratie =
can just drop ship it to me. I seem to have had great luck with it.
Here's my assessment:
The wet process is the girl you wanna date.
The dry process is the girl you take home to meet mom.
John
Kevin Craik wrote:
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-- =
John A C Despres
Hug your kids
616.437.9182
Scene It All Productions 
JD's Coffee Provoked Ramblings =
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      =
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13) From: Gary Foster
Heh, I'd characterize it just the opposite... The DP is the wild and crazy
girl you want to date but the WP is the still interesting and lovely but
much more refined and sophisticated girl (with just a hint to that wildness
that comes out when you least expect it) that you end up marrying :)
-- Gary F.
On 8/15/08 1:44 PM, "John Despres"  wrote:
<Snip>
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14) From: John Despres
Guess I'll have to roast some more and check these girls out. Good thing =
we never double dated, huh?
John
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-- =
John A C Despres
Hug your kids
616.437.9182
Scene It All Productions 
JD’s Coffee Provoked Ramblings =
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15) From: John and Emma
Great description John. I better not drink the WP in front of my wife.
She'll definitely think I'm having an affair with my Behmor and coffee.
John H.

16) From: Bruce Garley
It is also hard to hit your mark with the DP Koratie because of the
variability in the beans. You may get extended cracks if you judge by ear
and you may not get uniform color when you judge visually. 
But when you get it right, this bean has exquisitely pungent blueberry
character. Even in blends at 60% it comes through strong. 
I have been doing 1/2# batches on a Behmor using P4, C, and +'s to equal 16
min, 30 sec. This combination hits it every time.
Bruce Garley
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17) From: Martin Dobbins
I drank a cup of this today which I roasted (on a Poppery) last Friday and =
I got blueberries.  Great cup of coffee.  If it's any help to anyone =
my temp indications were 387F: early indications of first crack, maximum =
temp before cool down: 428F
 
Martin
--- On Mon, 8/18/08, Bruce Garley  wrote:
It is also hard to hit your mark with the DP Koratie because of the
variability in the beans. You may get extended cracks if you judge by ear
and you may not get uniform color when you judge visually. =
But when you get it right, this bean has exquisitely pungent blueberry
character. Even in blends at 60% it comes through strong. =
I have been doing 1/2# batches on a Behmor using P4, C, and +'s to equal 16
min, 30 sec. This combination hits it every time.
Bruce Garley
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18) From: David Martin
I did the Koratie DP on Friday, using heat gun, and tried it
yesterday. Total blueberries all the way. Intense. Actually it reminds
me very much of properly-roasted Anokhi Liberica.
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19) From: Alex Fitch
Bruce -
Just tried your profile. It was only 9 seconds off. Now just need to  
give a rest and a taste! I have tried to roasts of my own without the  
Blueberry.... I am putting high hopes in this batch!
Thanks
------------------------------
Alex Fitch
Alex
On Aug 18, 2008, at 5:04 PM, Bruce Garley wrote:
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20) From: Seth Grandeau
I roasted a batch in the Behmor on P3 and tasted it today on 3 days rest.
Strong blueberry flavor.  Yum!
On 8/19/08, Alex Fitch  wrote:
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21) From: Alex Fitch
I hope I am as fortunate
------------------------------
Alex Fitch
Alex
On Aug 19, 2008, at 4:14 PM, Seth Grandeau wrote:
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22) From:
Ill try that...thanks. I've generally used P1 on brighter coffees to preserve the brightness. What is your experience with that?
Dean De Crisce
Sent from a Treo Phone.

23) From: Bruce Garley
When the Behmor first came, it was not clear to me what coffee should be
roasted with which profile. And green coffee sellers did not necessarily
label their products consistent with the Profile descriptions. More examples
for each profile would have been useful.
 
The first coffees I roasted on the Behmor were with P1 and I tended to
overroast them. P4 has a slower run up and I feel it may give me a little
better control of the roast. And now that I have a formula that works
consistently well, I am hesitant to change.
Bruce


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