HomeRoast Digest


Topic: Wednesday cup (23 msgs / 509 lines)
1) From: Bill
Don't know if I should post this as a day cup or not... but i will.  if
anyone else wants to jump in, well, that's what we do!
So I'm at a conference this week.  My dad is here, too, which is always fun.
 brought the SMP and the chemex.
So this morning had a melange: Sulawesi Grade One Toraja, Java Monsooned
Arabica, and Sumatra aged Grade One Lintong.  Each melanged as well, FC,
FC/FC+, FC+.
Anyway, it's only 2 days old.  I had forgotten that the monsooned and the
aged could benefit from a few extra days rest!  so it's not nearly as good
as it will be.  Better than the "smart roast" here at the holiday inn
express!!!  But woody.  And actually more sweetness/acidity than body right
now...
we'll see how it does in a few days.  I also have some Nicaragua
Esteli-Nueva Esperanza (2 days old) and Ethiopian Organic Yirga Cheffe (4
days).
So, how's your morning?  What's in your cup?
Man, Wyoming is so beautiful in the fall.  Too bad winter is only a few
weeks away... ha ha ha.
bill
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2) From: Dennis
Columbian supremo13336 (2006)   3 days rest to a C++/ FC- and winter is 
at least 1 if not 2 years away....
Dennis
wondering if snow is a myth..........
Bill wrote:
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3) From: Coffee
Nicaragua Limoncillo - Java Longberry Cultivar Roasted on Saturday to  
City+ in the Gene Cafe. Full of subtle and complex flavors.
Winter here in Santa Barbara is pretty mild (I grew up near Boston, so  
it's pretty hard to describe what we get here as Winter). It gets a  
cooler. Maybe dropping down into the 60s during the day and 40s at  
night. It rains (but only a little -- we average about 18" a year)
-Peter
On Sep 24, 2008, at 6:25 AM, Dennis wrote:
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4) From: Les
Ethiopian DP Koratie.  Another one of those wonderful fruit-bomb
coffees from Ethiopia.  I like the balance of this one.  It has a
blueberry beginning, moving into a raseberry-blackberry before
decending into a nice peach middle with a hint of chocolate in the
sweet aftertaste.  I like this coffee!
On Wed, Sep 24, 2008 at 6:25 AM, Dennis  wrote:
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5) From: Malcolm Staudinger
Kenya AA Auction Lot 758 - Hiriga, rested 2 days. The first roast of 
this I did last week may have been too light, as it was unbearably 
acidic, citrus off the scale. We'll see how this goes at a more FC-. 
Water, boil faster!
Malcolm
Bill wrote:
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6) From: Bill Goodman
This morning's cup was a Sumatra Mandheling espresso, which I'd 
unintentionally brought a little past 2nd crack in the iRoast2 on 
Monday.  Made about as close to a perfect shot on the Gaggia Carezza as 
I've been able to pull!  Had been using store-bought beans (Javana 
Peaberry, no idea what variety) for the previous 2 weeks since I didn't 
have time to roast, so the flavor difference and quality of the pull 
were astounding.
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7) From: MikeG
Today I selected "Regular" instead of "Robust" in the lobby of the
Hampton Inn as the Robust has all of the flinty bad qualities of the
Regular X 2.
A cup of Pike Place at *$ would be heavenly in it's stead.
Sigh
On Wed, Sep 24, 2008 at 8:48 AM, Bill Goodman  wrote:
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8) From: Brian Kamnetz
Papua New Guinea -Kimel Plantation Peaberry. I think - the label is
very faint and I can barely make out "Papua New Guinea" and " City to
City +", which all seems to match Papua New Guinea -Kimel Plantation
Peaberry on Tom's site. I roasted it just this morning. It progressed
rapidly, even though it was much cooler outside this morning than it
has been, around 60 degrees. I had to back off to slow down the roast
to match the profile I try to follow. First crack started about when I
expected it to, two very loud snaps, and that was it! Very little
chaff. Good thing I had my IR handy, so that I could track approximate
temps. I believe I stopped at about City +, though without the IR I
would have probably been uncertain about whether or not I had actually
hit first and would probably have gone further.
I like this coffee. Flavors are very rich, though the overall
impression is sort of mellow. Tom's notes say, "the so-called
Plantation coffees represent the cleaner character of the coffee
produced on the island... more like a good Central American than part
of the Indonesian profile," and that seems to match what I am tasting.
Tom's notes also say, "Medium intensity /Sweet caramel malt, spice,
orange peel." I wouldn't have been able to put it that way, but when I
read it, I agree that I am tasting that, probably. It will be
interesting to see what develops after a couple days, when I have used
up my "old" roast and try this one again.
Brian
On Wed, Sep 24, 2008 at 10:48 AM, Bill Goodman  wrote:
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9) From: Demian Ebert
Ethiopian IMV roasted on sunday to about C+. Quite tasty in the FP.
Demian
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10) From: Robert Flanery
Mexican organic Neyerit DP.  WOW!  Probably just due to the fact that I
really nailed down a great roast with this in the Behmor, but this is one of
the best cups I have drank in a long time.  Took a thermos of it over to
visit the parents this morning and there was much rejoicing on the taste.
All this with only two days rest.  I am looking forward to chasing this one
down day to day and finding it's sweet spot.
I am going to AP it tomorrow to ensure a proper preparation.  Everything
this morning was dripped in my generic coffee maker using my non patented
two pass method.  Seems to do the trick.  The basket was at 201 f this
morning when I brewed it.  I am definately going to get more of this
stufff.
Rob
On Wed, Sep 24, 2008 at 9:16 AM, Bill  wrote:
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11) From: Darliene Stanhope
This morning I had a blend of my own design.  It consisted of 40% Ethiopian
Idido Misty Valley, 40% El Salvador Yellow Bourbon Cultivar, and 20% Yemen
Mokha Sana'ani with 7 days rest ; roast was melange, Ethiopian roasted City,
El Salvador Full City, and Yemen roasted Full City+.  It had a nice
chocolate covered strawberry taste.  I brewed it in my Aeropress.
On Wed, Sep 24, 2008 at 9:56 AM, MikeG  wrote:
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12) From: Dennis
that is what i am having next.....
Dennis
Demian Ebert wrote:
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13) From: David Martin
Sumatra Lintong Grade One, roasted to C+ about 3 days ago; brewed in
my new 10-tasse Moka Pot, which arrived on Friday. (I've been
following the Moka Pot thread with interest.) Unfortunately, I got a
head cold this weekend and I'm still congested, so to be honest I'm
not sure how my coffee has been tasting recently. The Lintong I'm
drinking now is probably really good, but all subtlety of flavor is
lost on me right now. :-(
On Wed, Sep 24, 2008 at 6:16 AM, Bill  wrote:
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14) From: Edward Bourgeois
Thoroughly enjoying a cup of Ethiopia Kebado!!! Roasted to 420f with a
first crack at 391f. Velvety-smooth with so many well balanced flavors
I'm having a hard time sorting them all out. Think I'm roasted
slightly above sour(good type)notes. Much sweeter than I expected.
Again I mention Velvety! I find absolutely nothing unpleasant in this
cup. Time for a refill!
Ed
-- 
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15) From: michael brown
Ethiopian Yirga Cheffe P2B into the verge of 2nd Crack. 2 weeks out...still lots of flavor.  my dad and brother got in on this pot i brewed...looks like i'll have to roast more.
Michael, b'ham, AL
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16) From: John Letoto
Ed, that sounds delicious!  I'll be putting an order in shortly, and that's
definitely been on the want-list for a while.  I'm drinking a french-pressed
Mexico Nayarit DP, roasted just to City+ and rested for six days.  Quite
tasty with mellow fruit and milk chocolate wrapped up in a smooth,
whole-milkish sort of body.
On Wed, Jan 7, 2009 at 10:53 AM, Edward Bourgeois wrote:
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-- 
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17) From: Sandy Andina
Honduras FTO--from the Technivorm. Smooth island profile, mildly  
snappy, with hints of fruitwood smoke and caramel.
On Jan 7, 2009, at 9:53 AM, Edward Bourgeois wrote:
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Sandy Andina
www.myspace.com/sandyandina
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18) From: raymanowen
I'm cheating! 61g of Ethiopian Harar Green Stripe (1/3C), X two Fresh Roast
batches roasted at 435F last night for 15:59 each. Liquid Amber for the
third batch, ramped up to 164F, 283F, 327F, 396F, 409F, 413=
F, 426F,
430F, 440F, 455F; roast was 17:10 for the L-A.
This summation blend combined with the 10g jar tailings of the earlier etc.
blend is re-entering the atmosphere after 18 hours' rest.
Down from the Stratosphere, the flavor is almost like a MIRV, the first
unsweetened chocolate blast shaking down some over-ripe cherries and
apricots as the shock wave does a Magic Slate on the palate. How smooth it
is.
I was standing for the first sips of that shot- it reminds me of the first
time I assembled a stereo system for myself. I couldn't stay seated for
Tchaikovsky's 1812 Overture- neither could our neighbor across the creek!
I knew it might be a little startling with 4- 15" bass speakers and the
Electro- Voice mid range and treble projectors. Mr. Huyck was clapping, but
I hadn't touched the loudness control from the barely audible pppp-
pianissississimo- opening strings. (Not- Perl Packager Pre-Processor!)
Then, the 9 pound French Military Brass spoke!
Heathkits from Benton Harbor and Allied Radio at 100 N. Western in Chicago
are gone now, but shots  keep getting better. May learn how some day...
Cheers, Mabuhay, Heraus mit 2008; 2009- ein besseres Jahr -RayO, aka Opa!
Got Grinder?
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19) From: Bill
no time yesterday to respond,but the cup of wednesday is/was the same as the
cup of thursday... Ethiopian Bonko Black Sun.
Yum!  As Tom mentions in his review, it's not often a DP can go this light,
so this is a C+ roast, now rested 4.5 days...  and great body, and awesome
acidity.  Not the in-your-face type, but still present.  Very rounded
acidity.  I remember wondering reading the review, "pineapple?  Are you
serious?"  But yeah, I get a bit of pineapple as it cools.
Very cool.  The WPs of Kebado, Yirgacheffe, and Koratie will be 3 days
tomorrow...
yippee!!!
bill in wyo
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20) From: Bill
Morning, all!
I wanted to report on these 2 awesome coffees that I took on vacation last
week, and just happened to brew them up this morning, so decided to do it in
a daily cup report.
So I roasted several coffees for 4 days at a cabin.  2 of them are very
interesting, very odd, very good.  The Costa Rican Roast-in-Parchment and
the Papua New Guinea Maloola (sp?).
So I brewed them both in the MP today.  They're getting a bit old, they're
12 days rested.  But they're still good.
The RIP is FC+, and is heavy, chocolatey.  Spicey is a word that I would
describe.  full-bodied, as well.
The PNG is C+, fairly acidic, but with the hints of earthiness that Tom
describes in the review.  Surprising for me for something from Indonesia.
 But actually, both of these coffees are "abnormal." and I love it!
So, what's in your cup of coffee this morning?  Whatever it is, I hope it's
good!
bill in wyo
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21) From: michael brown
I've been obsessed with the Guatemala Oriente and Brazil Impanema as of late.  so today, shook things up a bit and did some Kenya AA (that a friend gave to me, he got from a local roaster, thinking i'd be impressed).  i already miss the flavor bomb in the Oriente, will probably end up doing a cup or two in the french press later today.
Michael B
b'ham, AL
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22) From: Benjamin VerHage
This morning is my first cup of the Rwanda Gkongoro Nyarusiza. It's been re=
sting for 2 days now. A really nice cup! Tom's description was spot on...bu=
ttery smooth without a lot of body, and spicy. A very interesting mouth fee=
l. I'm looking forward to drinking more.
Ben
From: Bill 
To: homeroast
Sent: Wednesday, February 18, 2009 5:38:43 AM
Subject: [Homeroast] Wednesday cup
Morning, all!
I wanted to report on these 2 awesome coffees that I took on vacation last
week, and just happened to brew them up this morning, so decided to do it in
a daily cup report.
So I roasted several coffees for 4 days at a cabin. 2 of them are very
interesting, very odd, very good. The Costa Rican Roast-in-Parchment and
the Papua New Guinea Maloola (sp?).
So I brewed them both in the MP today. They're getting a bit old, they're
12 days rested. But they're still good.
The RIP is FC+, and is heavy, chocolatey. Spicey is a word that I would
describe. full-bodied, as well.
The PNG is C+, fairly acidic, but with the hints of earthiness that Tom
describes in the review. Surprising for me for something from Indonesia.
But actually, both of these coffees are "abnormal." and I love it!
So, what's in your cup of coffee this morning? Whatever it is, I hope it=
's
good!
bill in wyo
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      =
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23) From: David Rossell
That Oriente is good stuff. It was sort of interesting--tasted like
chocolate-covered cherries after 2 days rest, but then moderated a little
bit, became (to my palate) maybe a little medicinal tasting after 4 or 5 days
rest.  Anyone else had that experience?  I've only done one roast so far,
though, and one data point does not a pattern make.
David


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