HomeRoast Digest


Topic: R.I.P. my poor RIP Coffee (10 msgs / 210 lines)
1) From: Jeff Hayden
I just experimented with a small batch of Costa Rica RIP Red Honey  
Coffee.  Interesting stuff.  Put 4 oz. in the Behmor, set at 8 oz., A,  
P1, and it came out a solid dark brown.  Judging from the photos on  
the Website, probably at least a Vienna roast.  Put yet another 4 oz.  
in the Nesco, set to 25.  Bumped it up a bit more.  Funny thing, it  
looked exactly like the Behmor batch.  Blended the two with the idea  
of combining the properties of the two roasters, but both appeared  
unusually dark.
Peeled back the parchment on one bean -- pretty dark, but no oil  
outside.  Interestingly, it left almost no chaff in either roaster.   
Couldn't really hear first crack -- two muffled under the chaff.
Might make for an interesting brew with the vacuum brewer, but I may  
have over done it. . . .  Tomorrow, I'll test it on the Yama Vacuum  
Brewer; but, I'm not optimistic.
Somewhere between John's experience and mine, there's a good roasting  
experience with RIP.  Has anyone yet found it?
Jeff
On Aug 11, 2008, at 6:04 AM, Lynne wrote:
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2) From: Dean De Crisce
How do you get the parchment off? Do you have to do each bean by hand
(please excuse my ignorance)?
On Fri, Aug 15, 2008 at 3:35 AM, Jeff Hayden <
c8h10n4o2.137trimethylxanthine> wrote:
<Snip>
-- 
Dean De Crisce, MD
Ann Klein Forensic Center
Special Treatment Unit
8 Production Way
Avenel, NJ 07001
732-499-5653
Mobile: 310-980-8715
decrisce.md
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3) From: R Nepsund
RIP stands for Roast In Parchment.
Look here.http://www.sweetmarias.com/RIP_Coffee_Roasting_In_Parchment/index.htmlOn Fri, Aug 15, 2008 at 9:46 AM, Dean De Crisce wrote:
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4) From: Dean De Crisce
I understood that, but didn't understand what happens to the parchment After
Roasting.
On Fri, Aug 15, 2008 at 12:54 PM, R Nepsund  wrote:
<Snip>
-- 
Dean De Crisce, MD
Ann Klein Forensic Center
Special Treatment Unit
8 Production Way
Avenel, NJ 07001
732-499-5653
Mobile: 310-980-8715
decrisce.md
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5) From: Jim Gundlach
I roasted about a pound of it yesterday.   Used heat-gun and bread- 
machine stirring mechanism.  I think I really hit the next to last  
picture on the page.  I agree that it is rather dark looking but that  
is consistent with what Tom recommends for this bean.  The old mouth  
brew of a couple of beans does not suggest any burnt flavors.   I will  
probably pull my first shot out of it tomorrow afternoon after about  
two and a half days of resting.
      pecan jim
On Aug 15, 2008, at 2:35 AM, Jeff Hayden wrote:
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6) From: Jim Gundlach
Almost all the parchment is still on my roasted RIP beans.  I intend  
to grind the beans with the parchment still on.   I did scrape the  
parchment off a couple with my finger nails to see what they look like  
but that was just for my own information.
       pecan jim
On Aug 15, 2008, at 12:08 PM, Dean De Crisce wrote:
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7) From: Jeff Hayden
WOW.  Big Surprise.  While beans are a little darker than I would have  
liked -- a little darker, not that much -- they gave way to a brew  
which was very rich and yet very clean with virtually no aftertaste.   
As dark as these appeared last night, they were not at all  
burnt. . . .  A very pleasant surprise!
BTW:  Dean asked how I removed the parchment.  I just peeled it off  
one or two beans to check out the roast.  I ground up the rest,  
parchment, chaff and all.  I guessed that I should add a bit more than  
I generally would use to accommodate the additional volume -- so I  
upped the volume of grounds  by about 20% as a rough guess to  
approximate the amount of coffee I would usually use.  Seems about  
right.
Jeff
Jeff Hayden
State Bar Certified Criminal Law Specialist
333 Bradford St., Suite 130
Redwood City, CA  94063
hayden
c8h10n402.137trimethylxanthine
On Aug 15, 2008, at 9:46 AM, Dean De Crisce wrote:
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8) From: Lynne
Oooo - I'm enjoying reading about this coffee. So interesting...
Can't order any so I'm having fun through your experiences!!
Lynne
On Fri, Aug 15, 2008 at 8:33 PM, Jeff Hayden <
c8h10n4o2.137trimethylxanthine> wrote:
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__http://threedogswriting.blogspot.comhttp://thisisntparis.wordpress.com
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9) From: Rick Copple
Jeff Hayden wrote:
<Snip>
Yes, I enjoyed this one too. I basically stopped it just as second crack 
started to take off solidly. That probably put it around Tom's FC++ or 
just into Vienna, but the body and flavor were very good and enjoyable.
<Snip>
Me too. It was sort of interesting to take the parchment off. I did it 
on a pre-roasted bean, and then again after the roast. And I ground it 
all up, parchment and all, for the vacpot. The only thing, the parchment 
increases the bean size, and it seemed my Zass ground it slower, not 
only due to the size, but it seems it had to peel off the parchment 
before it could grab ahold of the bean enough to pull it in. But 
excellent coffee.
-- 
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10) From: Rick Copple
Also, on this bean, I had near zero chaff. I guess the parchment keeps 
it all inside. But it did seem odd to open up the Behmor and pull the 
chaff tray out, and have just a little dust to brush into the trash.
-- 
Rick Copplehttp://www.rlcopple.com/Homeroast mailing list
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