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Topic: IMV 08 (16 msgs / 361 lines)
1) From: Benjamin VerHage
Before I left for dinner tonight I needed to roast some coffee for tomorrow AM. I decided on the IMV that arrived on Thursday. I wasn't able to try last years crop but I was excited to try it this year after all the talk. Roasted up 1/2# in the Behmor and hit cool after 1C was complete. I left for dinner and came back to take the beans out of the roaster. As I was shaking the drum to get rid of the leftover chaff (I used the small drum) I could distinctly smell fruit. After I poured the beans in to a bowl I stuck my nose in and inhaled deeply...definitely fruit, like a strawberry blueberry mix. I've never been able to smell fruit in a roast before, especially right after roasting when the beans pretty much just smell like roast. I can't taste any till tomorrow morning, but I think that's a good sign! Can't wait to brew up a cup.
Ben
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2) From: Benjamin VerHage
What I meant to say was I've never smelled fruit in a whole bean before...definitely during grinding, but never before.
From: Benjamin VerHage 
To: homeroast
Sent: Saturday, November 8, 2008 8:44:57 PM
Subject: IMV 08
Before I left for dinner tonight I needed to roast some coffee for tomorrow AM. I decided on the IMV that arrived on Thursday. I wasn't able to try last years crop but I was excited to try it this year after all the talk. Roasted up 1/2# in the Behmor and hit cool after 1C was complete. I left for dinner and came back to take the beans out of the roaster. As I was shaking the drum to get rid of the leftover chaff (I used the small drum) I could distinctly smell fruit. After I poured the beans in to a bowl I stuck my nose in and inhaled deeply...definitely fruit, like a strawberry blueberry mix. I've never been able to smell fruit in a roast before, especially right after roasting when the beans pretty much just smell like roast. I can't taste any till tomorrow morning, but I think that's a good sign! Can't wait to brew up a cup.
Ben
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3) From: Alchemist John
The IMV has always had this characteristic I have found.  First year 
was blueberry syrup, last year blueberry and strawberry, and 
apparently the same this year.  I used it as a blind control in a 
cupping I was doing at one point.  Probably a bad idea.  One sniff 
and it was anything but blind any more.  And nothing in the round 
came even close.
At 08:46 PM 11/8/2008, you wrote:
<Snip>
John Nanci
AlChemist at large
Zen Roasting , Hand Grinding, Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/Homeroast mailing list
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4) From: Benjamin VerHage
Had my first cup this morning. Excellent! Nice strawberry, maybe a hint of blueberry flavor. I've noticed on the Behmor that the lighter the roast, the more rest it needs to develop flavor. This was a great, light cup only 12 hours after roasting. I think tomorrow morning will be even better with more fruit flavor. I experienced something similar with the D.P. Koratie...good first morning cup, but the second day it was blueberry explosion.
I have just a little bit of roasted Java Kajumas Kurah Tatal left...I might do a test cup blended with the IMV to see how it stacks up as a moka java blend.
Ben
From: Alchemist John 
To: homeroast
Sent: Sunday, November 9, 2008 9:17:12 AM
Subject: Re: [Homeroast] IMV 08
The IMV has always had this characteristic I have found.  First year was blueberry syrup, last year blueberry and strawberry, and apparently the same this year.  I used it as a blind control in a cupping I was doing at one point.  Probably a bad idea.  One sniff and it was anything but blind any more.  And nothing in the round came even close.
At 08:46 PM 11/8/2008, you wrote:
<Snip>
John Nanci
AlChemist at large
Zen Roasting , Hand Grinding, Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/Homeroast mailing list
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5) From: Dave Ehrenkranz
I ordered and am anxiously waiting the 20 LB bag to arrive. I would  
love to hear if you used P1 or P2 and others details you find with  
further resting. I remember the first time I roasted IMV 3 or four  
lots earlier and noticed the blueberry, it blew me away.
dave
On Nov 9, 2008, at 9:41 AM, Benjamin VerHage wrote:
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6) From: raymanowen
"...can't taste any till tomorrow morning" ? ? ? [?]
I'll roast some Brazil Cerrado...Formosa tonight, maybe late. Guess when I
plan to cup it? (Moka pot or espresso brew)
I don't think Tom waits that long...
Egad- unbelievable how fast Dan's (son) computer is... I never realized how
much RAM Windows sucks up. Replaced my power supply, then the HD took gas.
Karen's sewing computer is in the baby elephant walk, with a 500mb stick of
RAM.
Wonder if I can plug 'n play one of my sticks in Karen's? Should have 2
extra slots.
Cheers, Mabuhay, Magandang Hapon -RayO, aka Opa!
Rots a Ruck, Ray...
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7) From: Benjamin VerHage
For this first roast I roasted 8oz on the 1/2#, P1, B, ++ setting. I hit 1C with 4:00 left (9:30 roast time) and ended the roast with 1:40 remaining. I'll probably try P2 next time.
Ben
From: Dave Ehrenkranz 
To: homeroast
Sent: Sunday, November 9, 2008 11:38:27 AM
Subject: Re: [Homeroast] IMV 08
I ordered and am anxiously waiting the 20 LB bag to arrive. I would love to hear if you used P1 or P2 and others details you find with further resting. I remember the first time I roasted IMV 3 or four lots earlier and noticed the blueberry, it blew me away.
dave
On Nov 9, 2008, at 9:41 AM, Benjamin VerHage wrote:
<Snip>
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8) From: Matthew Walker
I am a huge IMV fan and anxiously await my 5# supply which is in the mail.
I am curious if anyone has compared this bean in particular between a Behmor
Roast and an IRoast batch.  Thanks.
On Sun, Nov 9, 2008 at 12:41 PM, Benjamin VerHage 

9) From: Dave Ehrenkranz
IMV 20# bag of IMV arrived Thursday (in a burlap bag). Yesterday I  
roasted a 1/3 LB in my Behmor. I used P1 and 1st crack started after  
9:43. I then would open the door every 10 to 15 second for ~ 3 to 5  
seconds. First crack lasted for about 1 min 48 seconds and I hit the  
cool button after a total time of 11:45. Next time I roast IMV I will  
use P2 and start with 16min  30 sec on the timer. This should should  
lower the power after 9 min 54 sec.
After about an hour or two resting I did notice some strawberry hints  
in the aroma. This morning a brewed some and the taste was nice and  
clean with hints of strawberry. I did NOT notice any blueberry.
I am curious how others are roasting this bean and what they are  
finding. I sure like IMV.
dave
On Nov 9, 2008, at 9:41 AM, Benjamin VerHage wrote:
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10) From: Bruce Garley
I guess you really do like IMV. How far do you roast it?
Bruce Garley
Plant Whisperer
San Juan Capistrano, CA
 
Vivir con miedo es como vivir a medias.
 
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11) From: Dave Ehrenkranz
Yesterday I hit the cool button 14 seconds after I thought 1st crack  
ended.
dave
On Nov 16, 2008, at 11:55 AM, Bruce Garley wrote:
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12) From: Bruce Garley
Dave:
When I do 1/2# roasts, I do a rough calculation using the Behmor instruction
book to guide where the degree of roast winds up. These are approximations
but they work pretty well. If it takes 2m20s to reach 2nd crack after the
first crackle of 1st crack, and 1st crack lasts 45s, then City is reached at
1st crack + 45s (end of 1st crack), City+ at 1st crack + 1m30s (midway
between 1st and 2nd), Full City around 2m10s (close to beginning of 2nd
crack) and Full City + at 1st crack + 2m20s (beginning of 2nd crack). 
Doing 1/3 # roasts screws up these calculations. But I suppose you could
extrapolate and use 2m0s as the Behmor time between 1st and 2nd cracks. 
Doing that, you probably ended up with a very light roast, barely City. Is
that how it looked? Tom was recommending City+ to experience the most from
this selection.
It is often noted in this forum that lighter roasts take a lot longer to
develop flavor characters, (especially using the Behmor??), with 4-5 days
not uncommon.
For 1/2# IMV, I have been using P4, C, hit start, then adding time to
17m45s. Start of 1st crack has been at about 16m0s in my situation.
NOTE: In order to add time above the maximums that the Behmor allows, I use
the 1# setting (for 1/2# roasts), enter the profiles, then hit the minus (-)
key to get back to the 1/2# starting points. Then I can use the plus (+) key
to add as much time as needed on the fly.
I don't do any of that fancy opening the door during the roast like you do.
I just push the buttons and go, then watch it really closely after about 75%
of the time has passed.
Bruce Garley
Plant Whisperer
San Juan Capistrano, CA
 
Vivir con miedo es como vivir a medias.
     
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13) From: Dave Ehrenkranz
Bruce,
Thanks for your input.
I open and close the door when using P1 to help 1st crack last longer  
(not rush thru it too fast). After I determine when first crack comes  
for the weight of beans I like to roast I then use P2 with the time  
set so that the power will lower shortly after the onset of 1st crack.  
That is why on my example below I will use 16 min and 30 sec on P2. My  
calculations have the power dropping to 70% at 9 min 54 sec, 12  
seconds after what I found (9 min 43 sec) for the start of 1st crack  
when I roasted the bean on P1.
Yes, my roast did look like a City roast. Which is what I was aiming  
for. I will try some darker roasts in the future.
I normally roast 151 grams (1/3 lb) at a time because I am normally  
the only person drinking at home (my wife likes cold brewed  
concentrate coffee) and I normally only drink one cup of caffeinated  
coffee per day. When I know I have more people who will be drinking my  
coffee I roast more.
I am anxious to see how the IMV flavors change with resting time. I  
know last years lots varied with resting time. As I recall it took  
about 5 days for the blueberry to come out on one of the lots of IMV  
from last year.
I will have to try roasting some of this bean using a P4 profile. BUT  
according to the Behmor manual P4 is best for soft beans and I believe  
the IMV is a hard bean.
Again, thanks for your comments.
dave
On Nov 16, 2008, at 1:17 PM, Bruce Garley wrote:
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14) From: Bruce Garley
I think I must use P4 for the same reason you open and shut the door.
Bringing the heat up slowly stretches 1st crack a bit (?). 
Sorry for sounding so pedantic, it's often difficult in these forums to
ascertain how much detail to include in a response.
Bruce Garley
Plant Whisperer
San Juan Capistrano, CA
 
Vivir con miedo es como vivir a medias.
 
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15) From: Dave Ehrenkranz
I am not sure bringing the heat up slowly stretches 1st crack. But it  
certainly lengthens the time to get to first crack. But I have never  
tried P4 and may give it a go.
dave
On Nov 16, 2008, at 3:03 PM, Bruce Garley wrote:
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16) From: Allon Stern
I've seen evidence that the rate of temperature increase early in the  
roast is related to the temperature rise late in the roast;  
particularly, if you race to 1st crack, then the momentum of the roast  
will race you to 2nd crack, and a quick roast. If you work your way to  
1st crack gently, the roast is much easier to control in the later  
stages, enabling you to draw out the space between 1st and 2nd.  
Remember, 1st half is endothermic, 2nd stage is exothermic; you want  
steady progress in the roast; it's not a race.
I like to do moderate heat for about 5 minutes, then high heat to get  
over the hump to 1st crack, then back off a bit to coast it out of 1st  
and gently progress to 2nd. If you rush 1st, you won't be able to  
coast- the momentum will drag you along.
-
allon
On Nov 16, 2008, at 6:33 PM, Dave Ehrenkranz  wrote:
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