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Topic: Gesha on GeneCafe (5 msgs / 152 lines)
1) From: Steve Carlson
Today was my first taste of the Gesha's.  I roasted some Lot 10 on my
GeneCafe following my standard profile (5 min 350, 5 min 445, 3 min 455,
about min 470 to end of 1st crack, and about 2 minutes at 455 to EOR).   I
probably brought it to a FC/FC+.
The taste was, well, anticlimactic. A good cup, but nothing to rave about.
Definitely a bright cup, and I got some caramel in there.  Doesn't hold a
candle to my Ethiopian and Yemen roasts which I love, love, love.
Am I doing something wrong with my roast?  I don't have much of an
understanding on how/when/why to tweak my roast profile, including the
effects of the altitude of the beans, the size of the beans, etc.   There
might be a sweet spot for the Geshas that I'm missing.  Please let me know
if you have recommendations on optimizing the roast.  Lot 5 is also in my
stash, and I'll try that next.
Grinder-wise, I'm using a standard whirly-blade, and I'm looking for an
upgrade soon.  I'm sure I'm missing some flavor there.
Thanks!
-- Steve Carlson
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2) From: Frank Parth
Steve,
Tom's recommendation on this bean was to roast light. Reading the reviews from people who have already roasted it you 
want to stop it just a little bit after first crack ends.
With a whirly blade grinder you're a long way from getting the best flavors out of any bean, let alone the Geshas. 
Since there's no uniformity in the size of the grind, you're over-extracting the dust-sized grind and getting bitter 
flavors and under-extracting the large particles. When you get a decent grinder you'll notice a huge difference in the 
flavors of all of your beans. I'd strongly recommend holding off on the Gesha Lot 5 until you get a good grinder.
Frank Parth
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3) From: Robert Flanery
A decent grinder starts at $100 and climbs briskly from there,  A Capresso
Infinity does a nice job for drip and Aeropress.  I Have one and have no
complaints.  Pay the extra for the shipping and don't wait two weeks like I
did.
SM carries two great grinders under $200. Or go with a Zass and do it
manually.   I did not buy the arguement about grinders until I owned a burr
grinder.  Now I am already thinking of what grinder will come next.  The
capresso will make a mice gift to my brother when I move up.  I will agree
with everything others have said about grind being the most important part
of the equation.  I love the difference in coffees, and have prepared
several with both grinder to compare when I first got it, and BIG
difference.  My whirly bird is sitting on the shelf as a back up, and will
most likely never see use again for coffee.
On Mon, Aug 18, 2008 at 1:45 PM, Frank Parth  wrote:
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4) From: Les
I don't mean to be disparaging, but the Gesha is a finely nuanced
coffee.  I just finished up the last of my Lot 2 rested for 8 days.
It was stunning.  However to really enjoy it, it was carefully ground
and extracted.  You didn't say what kind of brewing method you used.
However there is no way you could not have had an over and under
extracted brew with a standard whirly-blade, thus ruining the fine
nuances of this coffee.  I had a wonderful cornucopia of fruited
flavors descending into a malted caramel that was so
smoooooooooooooooooooth.  Almost too smooth.  If it is the rustic
nature of the African coffees that you enjoy, I can understand your
disappointment.  You also may have roasted it too dark as well.  The
Grinder makes a big difference as well as the brew tempature.
Les
On 8/16/08, Steve Carlson  wrote:
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5) From: John Despres
Hi, Steve.
I've roasted 4 batches of the Gesha in my Gene Cafe. The profile that =
worked best for me so far has been heat. This is a SHB - the bean likes =
it HOT!
My best profile has been warming at 300F for 5 minutes and going =
straight to 465F, letting 1st crack end and going to drum cool for a =
nice finish. I'm growing into the opinion for a bean heated up this way, =
it needs a slower cooling - as the outside cools, the inside of the bean =
gets the rest of the heat it never got during the heating portion of the =
roast. In other words, the inside heats slower than the outside and =
should cool as such, perhaps giving a more thoroughly, evenly roasted bean.
Everything I seem to be reading from MiKe, Les and Ed is get to first =
fairly quickly and slow it down at 1st crack. So far, that approach =
seems to have given me my best roast - but it needs to rest more; I only =
roasted that one Friday evening.
John
Steve Carlson wrote:
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e.com
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John A C Despres
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616.437.9182
Scene It All Productions 
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