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Topic: Brasil Daterra Farms - Yellow Bourbon (15 msgs / 375 lines)
1) From: Douglas Hoople
Has anyone had any experience with this?
I just roast up my first batch. I thought, looking at the thermometer and
looking at the color of the beans, that I had misplaced the thermocouple,
and that it was reading hot.
I have the iRoast2, and you don't hear the cracks unless you're paying
attention. Well, my mind wandered a bit, and I was looking at the beans,
thinking that they looked like they were about to start first crack. So I
looked at the thermometer, and it was already 430! Climbing fast, too. The
beans really didn't look right, so I was scrambling to figure out what might
be wrong with the thermocouple. Was the temperature right, or was the look
of the beans right?!?
I didn't have too wait long... the first snap of 2nd crack hit me like a
brick and I hit the cool button right away. I was trying to get C+, and
there I was, entering 2nd crack (FC-FC+ territory).
The beans still look like they're getting started on 1st crack, and the
coloring is very uneven, with some beans looking pretty light, and some
beans still yellow-ish!
So is that normal for this coffee? I ground and brewed a batch right away,
and the smells are just right, almonds and graham crackers.  First sips, and
it seems like the flavors are what they're supposed to be, although I'd
describe them as either sophisticatedly understated or muted. "Intense"
doesn't really spring to mind.
Nice coffee, though, especially if you're looking for a break from those
smack-in-the-face, bursting-with-flavors DP coffees.
I'll be curious to see how it develops after a bit of rest.
Any comments from anyone who knows this coffee?
Thanks.
Doug
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2) From: Darliene Stanhope
Doug,
I roast this coffee quite frequently.  I use a HG/DB method and have found
that it roasts very uniformly, first crack is very pronounced, The first
time I roasted the coffee I did an immediate post roast cup and found the
flavors muted, but after 3 days they came alive.  This is one of my favorite
coffees and I use it in quite of few of my blends.
Darliene
On Fri, Jan 16, 2009 at 6:14 PM, Douglas Hoople wrote:
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3) From: Douglas Hoople
Hi Darliene,
Thanks for the feedback. You're right. I was looking for information that
would indicate that this roasted up differently from other coffees. It
doesn't.
I'm roasting with an iRoast2, and it's really hard to hear the cracks. I
also just started using a thermocouple thermometer about a week ago, and the
real problem was that it's apparently sensitive to where in the roasting
chamber the sensor is. I'm pretty sure I had it too close to the air column,
and it was reading much hotter than it really was.
I'm just now roasting up my second batch, and it's behaving quite normally.
I'll look forward to a much nicer cup in two or three days.
Doug
On Mon, Jan 19, 2009 at 9:24 AM, Darliene Stanhope <
darlienestanhope> wrote:
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4) From: Eric Faust
I am interested in knowing what you find blends well with the Daterra, if
you are willing to share your secret.
Eric Faust
On Mon, Jan 19, 2009 at 11:24 AM, Darliene Stanhope <
darlienestanhope> wrote:
<Snip>
-- 
Eric Faust
(651) 357-6272
1665 Hague Ave
St. Paul, MN 55104
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5) From: Michael Dhabolt
Eric,
What are you blending for?  Espresso or brew?
For the Dark Side, the YB works well at 50% with 25% African and 25%
Indonesian/Asian, such as Ethiopian IMV and Sumatra such as Blue
Batak.  Juggle the percentages and level of roast for each bean to
taste.
Mike (just plain)
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6) From: Darliene Stanhope
Eric,
I have a very mild blend that everyone loves.  I call it Chocolate Lovers
Blend.
It is 40% Yemen Mokha Sana'ani, 40% Brazil Daterra Farms, 10% Guatemala
Finca San Jose Ocana, 10% El Salvador Yellow Bourbon.
I have another I call Pure Joy
40% Ethiopia Idido Misty Valley, 40% Yemen Mokha Sana'ani, 10% Brazil
Daterrra Farms, 10% Sumatra Blue Batak Peaberry
Another I call Stormy Morning ( I came up with this blend on a Stormy
Morning)
30% Ethiopia IMV, 40%Brazil Daterra Farms, 10%El Salvador Yellow Bourbon,
20% Sumatra Blue Batak Peaberry
Tropical Nights (Tropical Storm was coming in that night)
40% Brazil, 40% Yemen Mokha Sana'ani, 20% Ethiopia IMV
I also do a 50/50 blend between the Yemen and the Brazil.
I have one I haven't perfected just yet that has Brazil in it.
Hope this helps, let me know what you think if you try them.
Darliene
On Mon, Jan 19, 2009 at 1:53 PM, Eric Faust  wrote:
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7) From: Mike Chester
Darlene,
Are these pre-roast or post-roast blended?
Mike Chester

8) From: Darliene Stanhope
Mike,
All post roast blended.  I follow Tom's recommendations on the roast when
there is a range of roast levels I play with those to find the one that
works best.  I can give specifics on each roast level if you would like.
Darliene
On Mon, Jan 19, 2009 at 5:26 PM, Mike Chester  wrote:
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9) From: raymanowen
"...it's apparently sensitive to where in the roasting
chamber the sensor is. I'm pretty sure I had it too close to the air column,
and it was reading much hotter than it really was."
Absolutely right, Doug. And that's the reason it is impossible to duplicate
the readings of another roaster that is using a different machine.
If you have two people using iR2's right next to each other, with identical
thermocouple meters and all, the roasts still won't be identical. The
difference of a few beans in the chambers will alter the airflow past the
heater coils and through the beans.
Unless the thermocouple is fastened in a fixed location, it will "see" the
temperature strata in the chamber. The reading given by the meter is exactly
the temperature of the thermocouple junction.
Placement is everything.
Cheers, Mabuhay and Magandang Gabi -RayO, aka Opa!
-- 
"When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the Mighty
Wichita (ex- NYC Paramount) WurliTzer- 1976
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10) From: Douglas Hoople
What you say makes perfect sense to me now, Ray. Nothing like direct
experience to bring things home and bring things out (sorry for mixing the
metaphor).
So, given what now seems obvious, do you have any tips for the best place to
put the sensor? You leave a tantalizing hint by talking about fixing it in a
location.
In the meantime, getting the thermocouple away from the air column and
getting it somewhere in the bean mass seems to get results very similar to
those reported by the SM customer (George?). I just went to look for the
page and can't locate it at the moment, but his numbers seem to track with
my results when the sensor's in the bean mass but away from the air column.
Doug
On Mon, Jan 19, 2009 at 4:50 PM,  wrote:
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11) From: Eric Faust
I am trying to blend for Espresso. I will begin trying some of the
recommendations. Another question I have is should I do pre roast or post
roast blending? I am not sure what the pros and cons of both are?
Eric
On Mon, Jan 19, 2009 at 4:21 PM, Michael Dhabolt
wrote:
<Snip>
-- 
Eric Faust
(651) 357-6272
1665 Hague Ave
St. Paul, MN 55104
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12) From: Darliene Stanhope
Eric,
I always do post roast blending.  One of the reasons is that I usually have
a wide variety of roast levels.  The other is that I don't know enough about
blending to attempt a pre roast blend.
Just my two cents.
Darliene
On Tue, Jan 20, 2009 at 8:35 AM, Eric Faust  wrote:
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13) From: Michael Dhabolt
Eric,
Pre-roast blending is convenient, but it requires beans that respond
to a given EOR temp. that you like. Post-roast blending gives you the
opportunity to take each of the constituents to the particular taste
that you prefer (in the blend).  I frequently roast a particular bean
to different level as a blend constituent than I would if I were
consuming it as a single origin shot.
Mike (just plain)
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14) From: raymanowen
"...best place to put the sensor?"
Actually, you can put it anywhere as long as it doesn't move from roast to
roast.
If you're using Temperature as the final arbiter of the roast, be aware that
very slight changes in the placement of the t/c junction (sensor) will make
the readout look radically different, even for the same roast.
A metal sheathed thermocouple can be bent and permanently installed. The
measuring junction is at the tip. A grounded junction is physically
protected and fairly fast responding.
Whatever thermocouple you use, keep the portion near the measuring junction
in the heat for as much length as possible. Getting a thermocouple probe hot
does not hurt. Google for Type K thermocouple probes.
Just for grins, imagine an arbitrary 18 minute roast. Target is a C+ roast.
Two roasters, both Temperature Worshippers are going to accomplish the roast
using a single 5K drum.
There's only one flame control, but each person uses his own meter and
thermocouple. They trade off, each one having the control for a minute at a
time. You might not want the resulting roast...
Cheers, Mabuhay and Magandang Hapon -RayO, aka Opa!
-- 
"When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the Mighty
Wichita (ex- NYC Paramount) WurliTzer- 1976
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15) From: Douglas Hoople
I may have unintentionally suggested it, but never meant to imply that
temperature should be the final arbiter. It is clear that the thermometer
provides very valuable feedback, and so I just wanted to know the best way
to stabilize the feedback so that I'd get consistent results.
Especially with the iR2, on which the cracks are hard to make out, the
thermometer helps to suggest where on the curve a particular roast is, and
is really useful as a cross-check in recognizing the phases of the cracks.
Now that I'm aware of the potential for the results to come up different, I
can take that into account in the vast panoply of clues on the path to the
perfect roast!
Great tips on setting up the t/c permanently, Ray. Thanks!
On the other hand, your two-roaster Thermometer Worshipper scenario left me
baffled. Too much inside information, I think. I can sort of divine what
might go wrong, but the suggested catastrophe didn't strike me as
inevitable, probably because I missed the implied subtleties.
Doug
On Tue, Jan 20, 2009 at 3:34 PM,  wrote:
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