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Topic: Ripe! (10 msgs / 262 lines)
1) From: Doug Hoople
Hi All,
Sitting here drinking a cup of Guatemalan Oriente DP, and am getting ripe
chocolate and ripe canteloupe in the cup. Ripe chocolate? Yes! Actually,
Belgian chocolate, which is extra rich, and can be described, in its own
way, as ripe. And ripe melon, almost overripe.
Beautiful.
Roasted to C+ HG/DB last Wednesday afternoon. Thing is, when I opened the
storage bin, it exploded with the smell of sweaty locker room socks. I
almost didn't brew it.
It reminds me of taking a really good vegetable soup made with cabbage or
broccoli out of the fridge. It smells so foul, you can't imagine that it can
be any good, but once you heat it up, it's divine.
Doug
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2) From: Frank Mcneely
Doug,
just a quick question as I am just a beginner here. When let you beans rest
for a period of time do you wait to grind them as well?
Frank
On Mon, Mar 30, 2009 at 8:06 PM, Doug Hoople  wrote:
<Snip>
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3) From: michael brown
Haha i had a similar expierience with the odor. I had a bag with me at the office and the smell was not received warmly by my coworkers to say the least. But i got a few to try it and then they didn't mind so much!

4) From: Stephen Carey
Frank, welcome.
There are a lot of papers on how to roast, grind, and brew all over 
this site and others.
You do NOT grind until you are ready to brew - that morning or 
whenever it is.  As always, there are exceptions, but the norm, 
assuming it is a normal day, is you pour your beans into the 
grinder.  Have the grinder set for the grind you want (assuming your 
grinder can do this, if not, skip this step and save for a grinder), 
then grind, then brew.  You will have one heck of a pot of coffee.
Others will drop by and give you some very sound advice about all of 
this.  Keep an open mind, do only what you can afford, but mostly, 
have fun roasting the many different beans and developing your own 
taste for coffee.
Stephen
At 09:12 PM 3/30/2009, you wrote:
<Snip>
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5) From: Sheila Quinn
Hmmm...my Guat Oriente DP smells fruity, not anything like this! Strange.
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6) From: Richard Webber
Roasted to FC+ I too have found the Oriente DP to have a somewhat funky smell. I can see that there is a fruity element to it - but there's more to it than that. It was strong enough to dominate the smell of an espresso blend that was about 25% Oriented DP.
Richard
From: Sheila Quinn 
To: homeroast
Sent: Tuesday, March 31, 2009 10:15:54 AM
Subject: Re: [Homeroast] Ripe!
Hmmm...my Guat Oriente DP smells fruity, not anything like this! Strange.
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7) From: Doug Hoople
Hi Frank,
Welcome! There's a whole world of discovery waiting for you. Enjoy the
journey!
The beans get ground seconds before they're brewed.
As for letting the beans rest, there's a whole vast body of knowledge yet to
be explored that only barely gets touched on, except by the deepest of
espresso cognoscenti. The simple recommendation that coffees rest for 4-12
hours before brewing is only the beginning.
I barely understand it myself, but have started to find that there are all
sorts of interesting things that happen some coffees.
Let us know how you get on! And if you need help, there's tons of it here.
Just ask! No question too stupid... if there was, I would know about it for
sure! :-)
Doug
On Mon, Mar 30, 2009 at 6:12 PM, Frank Mcneely
wrote:
<Snip>
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8) From: raymanowen
Rest?
Yes.
How long?  TBD-
Roast and cool the beans. (In my opinion, Roasting includes the cooling
step) Once the temperature has dropped below the roasting temperature,
roasting progress is slowed, but it still progresses.
As soon as the roasted coffee beans are cooled, you can immediately grind
and brew some test cups. Repeat the grinding and brewing test at intervals
and take notes.
You will want to be able to repeat roasts or make specific variations,
germane to each bean origin and your desired brewing method. Eventually, you
might savor each sip as more than a drink of coffee to get you through the
day at the salt mine.
Son, you're at the Front Door of the coffee experience. After roasting, the
beans have the well known coffee aroma that infuses into hot water. This
drink has aroma, flavor, and Sweet Maria's beans all develop their own
bouquet over several hours to several days.
You will recognize it when you discover the particular complex flavor you
like. The path is circuitous, but avoid the temptation to seek a
specific road map to get to the destination you want.
The likes of Foulgers, 7-11 and Starbucks bank on the person that just wants
a quick and easy good cup of coffee devoid of any excitement, waiting to be
poured. Half of the excitement is navigating the roasting, grinding and
various brewing methods yourself.
Starting with green coffee that will be exciting on its own merits, even if
you make a misteak according to another's map is your fate at Sweet
Maria's.
As Edison said, "I haven't failed. I've just found 10,000 ways that don't
work. [The way he wanted]" Some other's Right Way is your starting point.
It'll taste good, but your own process will eventually taste better.
The right age is where it tastes best to you. The beans' own carbon dioxide
is your friend- It prevents oxidation that causes the beans to go stale,
rancid or worse.
Cheers, Mabuhay and magandang Gabi -RayO, aka Opa!
Got Grinder?
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9) From: Dean De Crisce
Excellent post, RayO!
On 3/31/09, raymanowen  wrote:
<Snip>
-- 
Sent from my mobile device
Dean De Crisce, MD
Special Treatment Unit
8 Production Way
Avenel, NJ 07001
Mobile: 310-980-8715
decrisce.md
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10) From: Bob Hazen
Great post Ray!  You have deliciously described the brink of the slippery 
slope!
Just one....  more.....  s s s s t e p p p p p.......
Bob


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