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Topic: Guatemala Oriente Dry-Processed early experience (2 msgs / 68 lines)
1) From: Kris McN
Hi All,
My box from SM arrived yesterday afternoon with the highly-anticipated
Guatemala Oriente inside.  First, the beans are very nice looking,
especially for a dry-processed.  Uneven color, sure, but evenly sized and
nicely shaped.  The green beans smell alot like the Liberica greens do -
that is, very wildly fruited, even as greens.
I roasted 228g in the Behmor last night on 1 lbs. P2A.  The main thing I
wanted to tell you guys is that they took about a minute longer to reach
1st  than I expected (12:00), and 1st meandered along for about 3 minutes
and ran into 2nd.  There wasn't a real pause between 1st and 2nd.  Once I
realized I was really hearing 2nd, I hit Cool, opened the door and pulled
the chaff tray.  I was aiming for a FC initially, but ended up with FC+.
I was being lazy starting with P2 instead of P1 to get the timing of 1st,
but I've found that at the current ambient temps in my garage, most all the
beans I'm roasting lately hit 1st close enough to 11:00 in on the 1 lbs
setting (the time of the power drop) that it works without tweaking.  I
think I would extend the time before starting the roast on P2 with the hope
of hitting first a little sooner with more energy and having a gap between
1st and 2nd.
I couldn't wait and pulled a double americano with it this morning on La P.
It hasn't rested enough to be sure, but it's giving me enticing hints of
what's to come.  The bittersweet chocolate that Tom describes is the
strongest flavor at this point, but there are hints of the fruits to come.
I do have a bad cold, so I'm also not tasting everything I could be.  This
one is going to be a goody, I can tell.  I'm going to roast another batch to
FC today.
Best,
Kris McN
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2) From: MikeG
I roasted two batches last night in my Gene Cafe.  First batch I
didn't ramp down from 482 deg. during final stage and shot right past
a LOUD first crack into a raging second. The smoke was telling me that
it was DONE NOW but where there hadn't been a pause I let them keep
going.  (That's what I get for letting my mind be elsewhere during the
roast, playing fetch with our Aussie).
After cooling those smelled like burned erasers so I tossed them and
put another 225g into the hopper.
This time I ramped down to 470 as the beans begain first crack, which
was much more muted this time.   There was then a 1.5 minute period
before 2nd crack started at a whisper.  10 seconds into 2nd I stopped
and dumped the beans.
I don't have high hopes for this batch as the resting beans don't give
off any of that figgy fruit smell they have as greens.
I'll try some tomorrrow.   IMO, moreso than other beans I do, I think
this one requires some extreme care in the final stages of the roast.
On Thu, Oct 2, 2008 at 11:53 AM, Kris McN  wrote:
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