HomeRoast Digest


Topic: RIP coffee at day one (3 msgs / 59 lines)
1) From: Mike Chester
Yesterday, I roasted a batch of the RIP to a FC+ @455 degrees EOR.  It was in the middle of rolling second crack.  Today I tasted it and found that it is a nice, but unremarkable darker roast.  It has chocolate notes and has a decent amount of body and mouthfeel.  As would be expected, there is more roast flavor than origin flavor.  I did not attempt to remove the parchment and just ran it through the grinder as is.  The parchment seemed to gum up my freshly cleaned grinder (M M) a bit.  For those that like a darker roast, I think this would be a good choice.  Next batch, I am going to defy Tom's suggestion and roast it a bit lighter.  
Mike Chester
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20

2) From: Michael Wade
Mike, I roasted a batch of the RIP yesterday as well, but to C+, 435 degrees 
EOR.  I agree, it has decent body and mouthfeel, but the most noteable 
characteristic is that what would be varietal brightness in a normally 
prepared coffee takes on the tone and flavor of Qishr tea, as Tom mentioned. 
Rose hips, too.  It's interesting and different.  I'm glad I had the chance 
to experiment with it.  It's not a WOW coffee, but I like it.
One odd experience: When I poured the beans into the scale basket they 
looked for all the world like breakfast cereal!  What the....  I'm roasting 
Sugar Corn Pops?!
Michael Wade

3) From: Tom Ulmer
CornNuts are what registered in my mind...


HomeRoast Digest