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Topic: interesting roast - Lake Tawar 19+ Extra Bold (36 lines)
1) From: Benjamin VerHage
Last night I decided to roast a half-pound of Sumatra Lake Tawar in the Beh=
mor. First thing I noticed was the size of the bean...pretty large. I roast=
ed on 1/2#, P1, A and maxed out the time. After I started I started to worr=
y that I should have used the 1# setting because of the bean size. Too late=
 so I kept on going. Got my first 1st crack at 10:00, then a few more 30 se=
conds later. They were relatively quiet and spread out and I only heard 20 =
or so. I wanted to hit 2nd crack and stop the roast, but the time maxed=
 out (13:30). About 10 seconds into cooling I got 2 snaps of 2nd, so I th=
ink the coast helped me get somewhere between FC and FC+. Anyone else exper=
ience this with the Lake Tawar? I assume the weak 1st crack and long(er) ro=
ast time is mainly attributed to the size of the bean.
It's funny...I've been roasting so many DP coffees and Ethiopians I was kin=
d of surprised to see hardly any chaff and some nice, evenly roasted, large=
 beans. Well not really surprised, I just forgot beans could be like that=
 :) I also forgot how much faster the coffee brews in my pour-over when=
 there isn't a bunch of chaff in there.
It tasted pretty good this morning after 12 hours of rest. Definitely earth=
y...not really musty, more like wet wood mixed with some tobacco. I noticed=
 a mellowing as it cooled as well...not quite as strong. I'll be interested=
 to see how this coffee develops as it rests.
Overall it was a nice change for me. It's been a while since I roasted a Su=
matra.
Ben
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