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Topic: Tuesday Cup (19 msgs / 336 lines)
1) From: Seth Grandeau
Koratie DP on 2 days rest.  OMG this is exploding with fruit.  I finally
nailed the roast on my 3rd try.  First two were tasty coffee, but this one
is the fuity wildman I was hoping for when I read the description.  The
fragrance is also intoxicating.  It hit me the moment the water hit the
grounds in my coffee maker.  I hope your Tuesdays are off to an equally good
start!
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2) From: John Despres
My Tuesday seems to be off to the exact same start as Seth's. I, too, am 
drinking Koratie DP, rested two days. Roasted in the Gene Cafe to City 
+, roughly  40 seconds out of first crack. Mine is a most excellent 
fruit bomb as well, If I may say so.
This afternoon, I'll enjoy a cuppa El Salvador Orange Bourbon for a 
change-up from this morning's cup.
YUM!
Seth Grandeau wrote:
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John A C Despres
Hug your kids
616.437.9182
Scene It All Productions 
JD's Coffee Provoked Ramblings
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3) From: David Martin
Brazil Pocos de Caldas, roasted to FC 3 days ago, first cup AP, second
and third cups FP. About to brew more.
For me, this falls under the category of "sleeper coffee", as
discussed a few weeks ago. Absolutely delicious.
-Dave
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4) From: Bill
Kenya FT PB wulumaruru... or something!  Roasted Sat afternoon to C+.
 Brewed in MP... sing.  absolutely sings with acidity.  I really like this
coffee!!!  in fact, i'm sitting in the kitchen breweing another MP...
 couple more seconds...bill
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5) From: Seth Grandeau
I've had to promise to bring in a big pot of Koratie tomorrow to share.  At
three days, it may be even better!!
On 9/30/08, John Despres  wrote:
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6) From: Seth Grandeau
As fair warning to fellow Koratie DP lovers, I just noticed that it's down
to only 5lb orders on SM's website.  I just put in my order. :)
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7) From: james McDougal
Ahhh! 2/3 IMV (3 days rest, FC, P4 Behmor)  - 1/3 El Salvador Santa Rita
full natural (7 days rest, Vienna, P4 Behmor) brewed drip. Fruit and
chocolate really come through!
FWIW the Santa Rita really roasts fast - 8 ounces, 2 minutes past 1C was
Vienna and a chaff fire! Does taste good though.
It's snowing in Dayton, they predict we could have up to 11 inches on the
ground by the end of Wed. Just counting the days (years?) until retirement
and moving to sunny Tucson!
Mac
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8) From: Bill
Kenya Tegu, C+, bit short of 72hrs rest.
first cup was a bit weak in the MP, looks like the grind needs to be a bit
finer.  which is great b/c now I have some tinkering for my second cup,
which will also be some Tegu!!
hope everyone has a great day.
bill
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9) From: John Letoto
The press is in the second minute of brewing.  The grounds being
extracted are from a batch of Guatemala Oriente DP, roasted to FC+
about five days ago.  Mmm :)
-toto
On Tue, Jan 27, 2009 at 8:46 AM, Bill  wrote:
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-- 
smeagolisfree.blogspot.com
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10) From: Les
Lot 10 Panama Gesha.  It has been rested 4 days, roasted to a nice
city plus.  An awesome complex coffee.  One does not realize the
complexity and nuances of this coffee until you have been away from it
for awhile.  It is a stunning cup.  When I went to grind the beans I
was so impressed with the evenness of the roast.  The beans almost
looked like they were spray painted.
Les
On Tue, Jan 27, 2009 at 6:09 AM, John Letoto  wrote:
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11) From: MikeG
Yemen Mohka Mattari taken 10 seconds into 2nd crack in the Behmor.
Mmmmmm.   Chocolaty base notes, low acidity, just a hint of rustic
high notes.  Great coffee.  Glad I stocked up on it while it was on
the board.
On Tue, Jan 27, 2009 at 8:51 AM, Les  wrote:
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12) From: Allon Stern
On Jan 27, 2009, at 9:09 AM, John Letoto wrote:
<Snip>
You might try the Guatemala Oriente at a lighter roast, say C to C+  
with a bit of rest - the fruit really comes out.
This snowy morning (working from home, kids have day off school) I'm  
having the Mexican Organic Nayarit DP at C++, aeropressed. It's okay,  
nothing extraordinary at this level with 1 day of rest. We'll see how  
it is tomorrow, and over the next couple of days. I may take the next  
batch a little darker. This coffee is a little spicy, but nothing  
like the fruit I love from DP coffees.
-
allon
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13) From: John Letoto
I've done a full range of roasts with varying degrees of rest with
this particular Guatemala, and while I do enjoy the fruit of the
lighter roasts, I find I enjoy the chocolate tones mixed in with a bit
of fruit that a darker roast gives.  Usually I'd be all about a
lighter roast, but even after at least five pounds, I'm still drawn
back to a tiny bit of second crack with this bean.
-toto
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14) From: Allon Stern
On Jan 27, 2009, at 12:56 PM, John Letoto wrote:
<Snip>
Hm, sounds like this bean would be a perfect candidate for a melange...
-
allon
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15) From: Bonnie Polkinghorn
This afternoon I have an AP of 5 day rested Costa Rica Vino de Arabia
roasted to a light C+, is there such a thing as a C-?  This, to me, tastes
like a chocolate malt.  Even the ground coffee has that light chocolate malt
smell, like milk chocolate, not dark.  It's 10 times tastier than it was
yesterday on 4 days rest.
-Bonnie P.
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16) From: michael brown
UPS man came today.  i scooped up the box and ran to the roaster.  had Guat=
emala oriente and lintong blue batak and kenyan.  roasted the Guatemala P4D=
 in the behmor.  VERY subtle first crack.  got a little further into the 2n=
d crack that i would have wanted.  when it was done i did my usual initial =
taste test, popped two beans in my mouth and went to chomping (i've been ma=
de fun of for that by other roasters) i was floored!  didn't expect that ki=
nd of flavor burst out of a Guatemalan.  can't wait to see what a couple da=
ys rest will do.  that was my most interesting "cup" today.  but i also did=
 a double shot of el salvador something-or-other this morning.  but this Gu=
at coffee blows that outa the water.  happy roasting!
Michael B
b'ham, AL
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alt
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ee.com
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HotmailŪ goes where you go. On a PC, on the Web, on your phone. =http://www.windowslive-hotmail.com/learnmore/versatility.aspx#mobile?ocid==TXT_TAGHM_WL_HM_versatility_121208 =
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17) From: raymanowen
0.65 Brazil Cerrado...Formosa
0.35 India MMG
Roasted separately in three Fresh Roast batches
445° F final temperature for 2:00 m / 15:30- 17m total.
That was the target. Threw three grenades, probably scared it, anyway.
75 hours' rest, Ground 21g at 42 BUFF setting. Moka pot instead of my Late
Grate espresso generator. Yes, espresso, Mable.
The 55w pump is certainly no slouch. Last shot, I vibro-compacted, then put
60 pounds on the 53mm tamper. The Sharper Image scale says I can do 152# of
down force using both hands. Tain't fun, McGee. True- Dennis could beat that
every day.
Mmm- Crema Galore! The Flying Circus of Crema's sister.
That is a lot more packing pressure than you can exert with a 58mm tamper.
The smaller piston gives 1.2X unit pressure of the larger piston. Same
packing would take 72 pounds force on the 58mm tamper.
One shot, maybe- it would still leave 74 pounds on each foot for me. I
wouldn't float away.
Cheers, Magandang Umaga -RayO, aka Opa!
Got Grinder?
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18) From: jeff michel
Thank you!
I have the Max Hybrid (Cymbali).
Lol! I was surprised at pressure tamp on the scale. I was doing 50-80  =
thinking 30, Whoops!
Machine gaak!
On Jan 28, 2009, at 12:25 AM, raymanowen wrote:
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19) From: Ray Tolar
Peru FTO San Ignacio Cajamarca  C-C+ Tom says candy bar  YEP! (to me almond
joy) crowd- pleaser YEP! YEP! order more before its gone YEP! YEP! YEP!
.   HAPPY ROASTING   Ray
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