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Topic: Anohki help (7 msgs / 145 lines)
1) From: Bill
Roasted the Anohki the other day.  Tried to keep the roast moving slowly
through 1st crack.  Unfortunately, at 20 degrees past first crack (generally
my dump point for a C+), it was still cracking.  I had to take the roast to
25 degrees past first crack.  More of a C+/FC roast.  I don't have my log
sitting in front of me, but if you'd like my temps and times, I'll get them.
I missed the blueberries.  I also missed the barnyard, which is a good
thing.  It's right at the edge of the cup, so to speak.  I had a fellow
homeroaster over yesterday, and we laughed about the aroma.
So I'm hoping that a few folks who have had success with the Anohki might be
willing to post their times to first crack, temp at first crack, end of
roast time and EoR temp.  That would be really appreciated!
I still have a pound of this left, but am fairly tempted to buy some more
next week when I order.  I was intrigued by Alchemist's post while I was
gone that his was so sweet it tasted like a cobbler and was almost
undrinkable by itself...
thanks!
bill in wyo
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2) From: David Martin
I think someone posted a while back that it hits 1st at a higher
temperature than normal.
I roasted 1/2 lb of it very successfully a couple of months ago, but
unfortunately I use a heat gun and don't collect profile data. Not
sure but I think I hit 1c at 12 min, then stretched it out for quite a
while after that, maybe stopping after 20min total? At any rate, it
was full city, which is what I was aiming for. No barnyard, lots of
blueberry, and yes, almost too sweet. I probably shouldn't be replying
at all, since I lack the data you're looking for, but maybe this will
be at least somewhat helpful...
-Dave
On Thu, Aug 28, 2008 at 5:15 AM, Bill  wrote:
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3) From: Les
I posted that 1st is higher, about 10 degrees higher than an arabica.
I ramp up farily fast on this coffee and then stretch it a good 4
minutes right after 1st crack before cooling it.  It is interesting
that as I visited with my son-in-law these past two day, the coffee he
most raved about wias the Anohki.  His comment was, "it isn't
something I would want to drink every day, but it is an amazing
coffee."  Those who have been afraid of this one are missing out!  My
son-in-law is a novice coffee drinker, and if he can enjoy it, I think
everyone should be able to if roasted right.
Les
On 8/28/08, David Martin  wrote:
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4) From: Scott Miller
That's right... even those new to coffee, but adventurous can find something
to appreciate in some of the more exotic coffees we get through SM.
The Finca Ceylan Guat Maragogype I roasted last week took 5 days to really
shine. The sweet, smoky flavors are awesome!
I also roasted more of the Aged Lintong... I just love this stuff for
blending. More smoky flavors here... tobacco and loads of syrupy sweetness.
cheers,
Scott
On Thu, Aug 28, 2008 at 11:16 AM, Les  wrote:
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5) From: David Martin
How quickly do you ramp to 1st crack? I find that interesting because
it refutes my belief that a slow ramp to first is necessary for this
bean, based on the truly horrifying results I got with trying to roast
this with the fast-roasting FreshRoast. I still have 8oz left, which
is good for a single HGDB roast; now I'm not sure whether I should try
a quicker ramp-up, or stick with what I know worked last time. Maybe I
should order more. In the interest of science. :)
On Thu, Aug 28, 2008 at 8:16 AM, Les  wrote:
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6) From: Les
Ramping up faster isn't always a high roast temperature to ambient
bean temperature.  The problem with the FreshRoast is you are blasting
the bean with heat.  The nice thing about the USRC is I can begin a
roast at a lower temperature and raise the heat in a curve that keeps
the differential at a reasonable enough level that the beans are not
under roasted on the inside.  I am hitting a good first crack at 9
minutes with this bean and finishing at about 14:30.  My normal
profile is about a minute slower.
Les
On 8/28/08, David Martin  wrote:
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7) From: David Martin
Very interesting. I never actually observed the FR to produce beans
that weren't roasted all the way through, but given that Anokhi hits
1st crack at a higher temperature, that could explain why it ruins
those beans.
With HGDB, of course, I don't have very precise control over ramping
profile, heat curves, etc., but when I think about the technique I've
developed, I think I do end up applying a curve similar to what you
describe. I tend to start with the gun relatively far away from the
beans, and to gradually move it closer as I approach the first-crack
time I'm aiming for. I found this to be the easiest way to hit a
target time, but I think it also results in a nice gradual ramp-up.
On Thu, Aug 28, 2008 at 12:34 PM, Les  wrote:
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