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Topic: Wednesday afternoon IMV (4 msgs / 136 lines)
1) From: Douglas Hoople
Well, I've now joined the ranks. On the strength of raves here on the list,
I bought 2 lbs of the Ethiopia DP Idido Misty Valley. I just roast up my
first batch to FC on the iR2 and ran it through my new and already beloved
vacuum pot.
No rest, just straight off the roaster.
Dry ground, I could smell cherries powerfully from several feet away.
I don't know how much rest it's supposed to have, but there's not much to
improve on in the cup I got.
Wow! It's exceptionally sweet, almost a sugar rush, even drunk black. Fruit,
especially cherry, maybe a bit of peach, in the foreground, and a
satisfyingly subdued darkish chocolate in the background, with a nice
velvety body to match.
It's obviously also pretty forgiving if I've gotten this good a cup on my
first try.
The raves are well-warranted. This is a pretty special coffee.
Doug
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2) From: Cory Creighton
Couldn't agree more with you on this coffee.  I ordered two pounds as well a
couple of weeks ago and have been amazed ever since, seriously.  It's one of
those coffees that I could not stop thinking about for the first week.  I
have roasted it from City to FC+ and been pleased with all results.  I have
found that the lighter the roast the more it needs to rest to really bring
out ALL those wonderful flavors.  Starting to feel bad for the rest of my
bean selection as they're being a little neglected because of my love for
the IMV :^)
Cheers,
Cory
On Wed, Jan 21, 2009 at 3:52 PM, Douglas Hoople wrote:
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3) From: Allon Stern
On Jan 21, 2009, at 4:52 PM, Douglas Hoople wrote:
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...
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Wait a couple of days. It just gets better and better for about 5-7  
days.
Try a lighter roast, if you can. On the IR2, IMV is tricky to get  
light, because it is a DP and generates lots of chaff which plug up  
the chaff screen and retain more heat. If you can tweak your profile  
and get a light roast out of it, you will be astounded.
-
allon
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4) From: Chad Osgood
I agree.  My last batch was roasted just past City and it's powerfully
aromatic.  To me, it's like chocolate covered cherries with vanilla and some
sweeter notes I can't quite articulate.  At City, there's still a good
balance of acidity that tends to roast away, for me anyway, at City+.  
I Aeropressed a batch and lost most of those aromatics for some reason.  The
same results with the press pot.  Pulling a triple ristretto from my Isomac
gave me an intense concentration of flavor with the chocolate and cherry
being highlighted.  Absolutely delicious with an extremely thick and
resilient crema that wasn't expected.  
Any hints on bringing out that character in an AP or FP?  The raw AP
"concentrate" had more of the character.  Perhaps I'm just diluting it too
much.  I also think it does better at slightly lower temperatures, because
the fruity character seems to volatize at higher temperatures approaching
200F.  
Chad


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