HomeRoast Digest


Topic: What's Roasting? (32 msgs / 932 lines)
1) From: Yakster
I went out looking at thrift stores to see if I could find any Chemex
brewers disguised as vases as I'd read here or on another forum that someone
else had scored one, but sadly I wasn't so lucky.  I did find some nice
white ceramic espresso cups with saucers and a set of large shot glasses in
a wooden holder that I picked up, though.  I christened the espresso cups
with some Turkish coffee last night; the Wife had a lot of reading to do,
and I had to clean up the kitchen before I could roast, so neither of us was
going to bed soon.
After I cleaned up the kitchen, I roasted up the penultimate 13 oz of Rwanda
Gkongoro Nyarusiza from early 2008, one more roast and I'll have finished
that twenty pound sack.  The roast went just how I hoped, with a profile
built on past roasts of this bean.  I'm very happy with this profile which
is 1# P2 A --- with a two minute pre-roast.  These beans aren't a fruit bomb
and they're getting a little long in the tooth, but there's something unique
about the bright, zippy flavor of these beans that makes them a favorite
with me.  You can see the roast profile here:http://tinyurl.com/m2syasBy the time I finished roasting, the Wife was in bed.  As I was splitting">http://i661.photobucket.com/albums/uu332/yakster/Rwanda8-30-09Roast.jpgorhttp://tinyurl.com/m2syasBy the time I finished roasting, the Wife was in bed.  As I was splitting
the roast (half for the freezer half for consumption this week), I decided
to try and clean up the counter for the Wife, big mistake.  As I bent down
to put the mason jar of freshly roasted beans in the cupboard with the lid
loose to allow outgassing, I dropped the jar and the beans spilled out
everywhere.  As I bent down to pick up the beans, I contemplated washing
them in water, but decided instead to shake them off in the drum and then
run a cooling cycle in the Behmor with the door open to blow them off from
the cooling fan.  That'll teach me to try and reduce counter space... the
beans went back up on the counter when I was done.
Later this week, I'll try for another roast with Costa Rican or Panamanian
beans.  What's everyone else roasting?
-Chris
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2) From: Allon Stern
On Aug 31, 2009, at 1:25 PM, Yakster wrote:
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Last night I did 250g of Ethiopia Birbissa via heat gun. Thought I  =
maybe underroasted it, but I think I got a decent city or even city±
I have some Oriente I've been hoarding. Maybe that'll be next to go :)
-
allon
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3) From: Tom & Maria - Sweet Maria's Coffee
How do you guys store these coffees you have long term? Vac pack?
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-Tom
"Great coffee comes from little roasters" - Sweet Maria's Home Coffee Roast=
ing
               Thompson & Maria -http://www.sweetmarias.com     Sweet Maria's Coffee - 1115 21st Street, Oakland, CA 94607 - USA
             phone/fax: 888 876 5917 - info_at_sweetmarias.com
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4) From: MikeG
I've still got ~35 lbs '08 Oriente and ~40 lbs 08 Yemen Matarri, all
vac sealed in foodsaver brand  bags, 1 lb batches.
They are still roasting fine for me, though I sometimes note that the
crack stages are not as distinct as when they were new.   They still
taste identical to when new.
I like them both so much - I hope they stay usable until I deplete
them via consumption.  I only do 12oz every 6 days or so.
We'll see.
On Mon, Aug 31, 2009 at 11:56 AM, Tom & Maria - Sweet Maria's
Coffee wrote:
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5) From: Yakster
Allon said:
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I missed out on that one.  From the archived review, it sounds fantastic.
Then Allon said:
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I'm still holding some of this, I love this bean.  I'll probably get into
this again when I have family visiting or another occasion.
Tom  wrote:
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My current green bean storage method is to transfer them to half gallon
mason jars, pull a vacuum with the wide mouth jar sealer, then put them in
the garage fridge to keep them from the temp swings in the garage (and I
don't have room for them in the house).  I also use some smaller sized jars
for the tail ends.  Since I'm using so much room in the garage fridge, I
should probably talk my wife into investing in a chest freezer, but I don't
know where I'd put it.
I went through the effort of vac sealing most of my stash in the plastic
bags in pre-measured, roast sized batches, but decided that this was too
much work and prefer using reusable storage containers.  My daughter was a
big help with this project.  More then half of my 85# stash is still vac
sealed in these plastic bags waiting to be roasted.
My storage methods are probably not idea, but I think there a step up from
leaving them in the ziplocks they came in sealed together in 5 gallon
plastic buckets in the garage, which is where I started.
-Chris
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6) From: Tom & Maria - Sweet Maria's Coffee
"half gallon
mason jars, pull a vacuum with the wide mouth jar sealer"
Half gallon! big jars ... excuse my ignorance but what is a wide =
mouth jar sealer?
Tom
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-- =
-Tom
"Great coffee comes from little roasters" - Sweet Maria's Home Coffee Roast=
ing
               Thompson & Maria -http://www.sweetmarias.com     Sweet Maria's Coffee - 1115 21st Street, Oakland, CA 94607 - USA
             phone/fax: 888 876 5917 - info_at_sweetmarias.com
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7) From: michael brown
ooooh i wish i had some Birbissa left!  I loved it!  I did my first roast o=
f Yemen Mokha Haimi.  Obsolutely wonderful!  I got it a little darker than =
i'd like but has all the flavors that the Santa'ani had.  I think i did a P=
4 profile but it took too long to get to first than i'd like so i'll check =
my notes and try a different profile next time.
Michael
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8) From: michael brown
I have yet to have any coffees last me more than 6 months.  I keep them in =
the original bags in the basement (that is partially under ground) which st=
ays REALLY cold (my girlfriend calls it "the cave").  I've haven't had any =
problems with the beans diminishing in taste.  If your stash lasts you long=
er, there's a lot of ppl on here to vac pack bags and freeze them.    =
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9) From: Yakster
They were the largest jars I could find, and they were pretty reasonable at
OSH (picked up locally to avoid shipping charges).
The wide mouth jar sealer is an attachment for your foodsaver or other
vacuum sealer that slips over the wide mouth canning jar with the lid in
place, and then pulls a vacuum to seal the lid on.  You take the attachment
off and then screw down the canning jar ring.  Lots of folks use this to
keep nuts and other items fresh without having to go through the hassle of
the full canning jar procedure that you'd use on jams or preserves.
Here's a link, they also sell one for regular sized jars:http://www.foodsaver.com/Product.aspx?id=s&cid=0&pid'0. Disregard the
part where they say that they "replace standard Mason-type jar lids," that's
incorrect, they are a removable item that seals the standard Mason-type jar
lids in place so you only need one of these attachments to seal all your
wide mouth canning jars.
I store my roasted beans in Mason jars as well, but don't pull a vacuum on
them.  I found a stainless steel cylinder at a thrift store with some sort
of spool like device inside that I use as sort of a light shield or cover
for pint sized jars.  I just finally figured out that these are stainless
steel film developer tanks with 35 mm film reels.  The spool inside I use as
a holder for my Aeropress paddle (holds it vertically until I get a chance
to clean it) after I stir so I don't set it down on a counter.  Oh the
wonders you find at a thrift store.  I noticed that you pay a premium for a
lot of items like poppers and stir crazy's at Bay Area thrift stores, and
they like to charge higher then retail on their canning jars.
-Chris
On Mon, Aug 31, 2009 at 11:44 AM, Tom & Maria - Sweet Maria's Coffee <
sweetmarias> wrote:
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10) From: Barry Luterman
I am roasting a locally grown coffee here on Oahu. It is a WP peaberry from
Waialua on the North Shore. I figure it is a low grown coffee so I am using
the profile I use for Island coffees eg. Bali. It roasted nicely with a lot
of chaff. Just chewed a bean and it was mild and sweet. I will cup it in 3
or 4 days. I really don't have high expectations for an Oahu coffee but I
figured I would give it a try.
On Mon, Aug 31, 2009 at 9:40 AM, Yakster  wrote:
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11) From: John Carlson
allon,
 =
I've thought about trying a heat gun. I'm intrigued by the simplicity and c=
ontrol the method offers. There's an awful lot of different guns with diffe=
rent specs. Do you have a favorite model and some suggestions for technique?
 =
Thanks,
John
 =
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12) From: Allon Stern
On Sep 1, 2009, at 12:46 AM, John Carlson wrote:
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Well, there are various different techniques. The thing I like best  
about heat gun roasting is that it is so intimate. You sit there over  
the beans, blowing heat, inhaling smoke, brushing chaff out of your  
hair. You vary heat not by turning a dial, but by moving your hand to  
adjust how far the heat gun is from the beans.
Some people use a heat gun along with a bread machine - they use the  
bread machine to stir the beans while they apply heat with the heat  
gun. The bread machine's heater isn't used - some bread machines, or  
"BM" for short, have thermal cutoffs which will be triggered by the  
high heat from the heat gun, causing them to shut down. If you are  
electrically inclined, you can bypass it, or rewire the bread machine  
into a stirring-only machine. Also, teflon coatings are to be avoided  
in bread machines, lest you overheat them with the heat gun, turning  
them into toxic inhalants. This method of roasting is commonly  
referred to as "HG+BM" for Heat Gun + Bread Machine.
Some folks use a stainless steel dog bowl for HG+DB roasting. The  
reason to use a dog bowl is that its design keeps the bowl part off  
the ground, preventing heat transfer to the ground at the bottom of  
the bowl from slowing the roast, or scorching the ground. Since you  
have to manually stir the beans (with a wooden spoon is probably  
best), this method can be tiring. All heat gun methods can be tiring  
with a heavy heat gun, such as a Master ApplicanceHG-751B, which are  
solidly built out of metal.
Personally, I use a large stainless steel bowl (rounded bottom) with  
an aluminum rice-cooker pan (flat bottom) enclosing a round fry  
basket. The fry basket fits snugly into the rice cooker pan, and the  
flat bottomed pan only touches the large stainless bowl at the edge of  
the bottom, cutting down on heat transfer. I hold the arrangement in  
my lap, and don't burn my legs (unless I get really careless). The fry  
basket has a handle, so I agitate the beans by shaking them in such a  
way that they circulate, while applying heat with the heat gun. The  
aluminum rice cooker panl serves to hold the heat in close to the fry  
basket. When I'm done with the roast, I simply lift up the fry basket  
and hold it over a waiting fan and shake more to circulate the beans  
over the fan. I do 250g roasts this way. I guess I should call this HG 
+FB roasting :)
You need a heat gun that will put out enough heat. I use a Masters  
Appliance ProHeat 1100, which will do 1300W, and is much lighter  
weight than the 751 series.
Since this is open bowl roasting, the chaff will float about - be  
careful of chaff getting into the intake of the heat gun or you will  
shorten its service life.
Enjoy!
-
allon
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13) From: Lynne
It's a balmy 67 degrees (farenheit) here, so I was able to do three batches
without feeling as though I was going to faint (as opposed to the 90+
weather we had during my last roast).
My son was desperate yesterday & roasted a little bit since he finished off
the rest of the homeroast while I was out.
He greeted me with, "My coffee tastes like crap - can you roast some?"
Well, he explained that it didn't actually taste that bad - it was just too
flat and kind of flavorless. I have no idea (neither does he) which bean he
chose.
So - I roasted some Sumatra Mandheling Decaf, Aged Sumatra Mandheling - '04
Crop (gotta theme going on here), and Green-Dried Moreninha Formosa (or at
least I think it's "Green" Dried - part of the label is off). I'm adjusting
to my new kitchen/stove/setup - but with the gas stove my hand still feels
as though it's going to burn to a crisp when I roast (the electric flat top
stove in my other apt never had that effect). No matter, I can take it..
Made a moka pot of the Moreninha Formosa - and it was really, really good.
Drank it black (I'm still amazed that I no longer drink my coffee w/cream -
a whole life time of habit changed... although, I still like it for a treat
once and awhile).
When I finished my cup, got a call from my son - someone rammed him at a
stop sign! He seems to be OK (damage was slight), but I told him to get
himself to an ER, just the same. He was on his way to see his father, my ex,
who is in the hospital w/terminal cancer.
(He happened to have my camera w/him - so he got photos).
sigh... think I need another cup... breathing deep... thankful it wasn't a
worse accident.
Lynne
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14) From: Jim Gundlach
I have a dual temperature Milwaukee that lasted through the last two  =
years of heat gun roasting and it still works.  I had been through  =
about six of the real cheap ones but they did not last and a couple of  =
them were very unreliable temperature wise.  I made a couple of self  =
stirring bowls out of electric bread makers that I got real cheap at a  =
Goodwill store.  That made the roasting process much more pleasant  =
since constant stirring is really necessary.  Over time I developed a  =
good sense of how the distance between the heat gun and the coffee  =
impacted the roasting rate.  Since I did this outside, my wife did not  =
like the coffee bean husks spread all over the kitchen, in the cold  =
weather I actually had the tip of the heat gun touching the beans.  If  =
my Behmor roaster dies, I will go back to the heat gun for most of my  =
roasting.
I put some pictures of the stirring mechanism on SweetMaria's picture  =
site but I cannot find them now.
       pecan jim
On Aug 31, 2009, at 11:46 PM, John Carlson wrote:
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15) From: R Nepsund
I purchased a heat gun a few months back, and from the research I did
I'll say.  With higher wattage you can roast more coffee  faster and
If you get one with a warranty in years not months it will last
longer.  I got one with a variable temperature so I wouldn't have to
adjust the position of the heat gun as much.   I choose the Milwaukee
3300 and I'm happy with it.  Oh yea, get the larger 2 pound bread
maker.   I used a wire wheel on a drill to remove most of the Teflon
from the bread pan, that took me a while.
Carlson wrote:
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16) From: Allon Stern
On Sep 1, 2009, at 1:13 PM, Allon Stern  wrote:
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Well, tonight I roasted 252g of Oriente DP under a beautiful moon, and  
I think bright Venus. I started on low heat, and experimented to see  
if I could reach 1st on 750w. I chickened out at 14 minutes, hitting  
the beans with 1450w (the model of proheat 1100 I have is labeled with  
these values, which are different from current production). At 16:00 I  
hit 1st, with EOR at 17:40, when 1st was getting on really well. The  
roast is pretty even, for a HG roast. Smells delightfully fruity. I'm  
gonna let it rest a few days before even thinking about touching it.
Oh, post roast weight is 216g, about 14% loss.
I think the roasting notes Tom gave, suggesting FC+ are too dark for  
this bean - I love this bean light light light :-)
-
allon
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17) From: Bonnie Polkinghorn
I always think it's funny when two people roast the same bean on the
same night, but tonight it happened with me.  I also roasted the
Guatemala Oriente DP.  I'm trying to work on my stash reduction with
roasting my "oldest" beans first.
I don't have great luck roasting on my Behmor P4, but next time I
think I'll open up the door at the start of 1C.   P4 has 3 stages that
ramp up from 70% to 85% to 100% power.  Once at 100% power, it stays
there.
I knew before I started that 1C would go right into 2C, and it did.
However, the color of the beans look really nice, and I'm hoping they
are FC+.  Time will tell, I'm looking for the chocolate!
-Bonnie P.
Santa Rosa, CA
On Tue, Sep 1, 2009 at 7:45 PM, Allon Stern  wrote:
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18) From: Dave
I agree. I roasted some of this a couple weeks ago to take to my brothers. I
stopped a nice city roast. It was great, a nice sweet fruit bomb.
Dave
Some days...
It's just not worth chewing through the leather straps
On Sep 1, 2009, at 1:13 PM, Allon Stern  wrote:
Well, tonight I roasted 252g of Oriente DP
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19) From: Edward Bourgeois
Just roasted 3 batches of the Guatemala Maravilla. One city+, one full
city(before 2nd by about 6 degrees and one just into 2nd crack. I'm
going to try blending these at different percentages as a melange
single origin espresso blend.
-- 
Ed Bourgeois aka farmroast
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20) From: Jim Gundlach
The blend I won a contest with was three roastings of the same bean,  
I'm afraid I don't remember what the bean was but they were large and  
from Brazil.  There were two levels similar to your first two and the  
third part was roasted rather unevenly over a pecan wood fire.  My  
blend was close to the same amount of each roasting.
      pecan jim
On Sep 4, 2009, at 2:05 PM, Edward Bourgeois wrote:
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21) From: denis bordeleau
Hi Jim and Edward: Wow! This is very interesting: same bean, same year, sam=
e origin and process but 3 different roastings in your own home.  I have =
to admit that I never thought about it. Did you ever think about cupping ea=
ch of them before blending?   Keep on posting.   Thanks.    D=
enis
--- En date de : Ven, 4.9.09, Jim Gundlach  a é=
crit :
De: Jim Gundlach 
Objet: Re: [Homeroast] What's Roasting?
À: "A list to discuss home coffee roasting. There are rules for this  lis=
t,  available athttp://www.sweetmarias.com/maillistinfo.html"
Date: vendredi 4 Septembre 2009, 15 h 19
The blend I won a contest with was three roastings of the same bean, I'm af=
raid I don't remember what the bean was but they were large and from Brazil=
.  There were two levels similar to your first two and the third part was=
 roasted rather unevenly over a pecan wood fire.  My blend was close to t=
he same amount of each roasting.
     pecan jim
On Sep 4, 2009, at 2:05 PM, Edward Bourgeois wrote:
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22) From: Yakster
Just roasted up 12 oz of Brazil COE #1 - Faz Kaquend tonight to city +
for a boys night out this weekend.  I'm planning on dragging my cheap
espresso machine and vac pot over there.
I had a problem where my Behmor drum kept reversing, but after the
roast went into cool, I figured out that the drum just wasn't fully
seated and was slipping.  Adjusted the left bracket and it's fine.
I'm planning on roasting a nice Ethiopian Sidamo Korate or IMV for the
Vac Pot and then maybe a Sumatran to blend with for espresso.  I've
been pulling Barefoot Coffee Roaster's The Boss for espresso and
enjoying it.  Just picked up a couple of 53 mm filter baskets, a 53 mm
tamper and I moded the other portafilter handle so now both my main
and my backup cheap espresso machine have 53 mm naked PFs.
I was talking to the barista at a local 3rd wave shop and he mentioned
a popular Barista party drink he called KGB.  Apparently you slice
lemons and dip the slice in honey, drag one side across brown sugar
and the other across coffee grounds (French press sized) and you suck
on this coffee side up before slamming a Stoli shot.  Sounds
interesting, anyone heard of anything like this?  He was comparing the
demeanor of roasters versus baristas where the roasters were more
chill and the baristas get together, jam, and really party.  Don't
know where that puts me... probably more of a roaster.
-Chris
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23) From: Michael Rasmussen
On Wed, Nov 11, 2009 at 01:23:37AM -0800, Yakster wrote:
<Snip>
I recently spent two weeks in Italy.  Returning the the US (Portland, OR) 
was jarring.  Gone was the relaxed espresso making.  In its place a 
frenzy of grind dispensing, hyperactive tamping, puck inspection and, 
eventually, shot pulling. 
The Italian nonchalance brought to mind how pros make it look easy.  
-- 
      Michael Rasmussen, Portland Oregon  
    Be appropriate && Follow your curiosity
         http://www.jamhome.us/  The fortune cookie says:
You may be recognized soon.  Hide.
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24) From: Joseph Robertson
Michael,
Ahhhh, the birth place of spro....when you put it this way it makes me feel
like a real Pilgrim when it come to making great spro and just having time
to be in the moment.
Joe
On Wed, Nov 11, 2009 at 6:46 AM, Michael Rasmussen wrote:
<Snip>
-- 
Ambassador for Specialty Coffee and palate reform.
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25) From: Rick Copple
I roasted some Nicaragua Limoncillo to a nice FC+ in the Behmor. This 
one is the fruit bomb, as Tom describes it. And that is pretty close to 
accurate. Lots of sweet and fruity flavor in this one. Not super bright, 
but very much alive and kickin'.
I must pull off my hat and mourn the passing of my last bit of IMV, 
however. My wife brewed up the last pot of that one I had. I only got 
two pots of that pound too. My wife had recently started drinking more 
coffee, and between her and my son, I'm having to roast a pound almost 
every other day.
That should make Tom happy. ;)
-- 
Rick Copplehttp://www.rlcopple.com/The Reality Series:
Infinite Realities
Transforming Realities
Genre News:
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26) From: Yakster
Roasting up 1 # of IMV for Vac Pot for Saturday night.  Just hearing
the loud snaps of first crack while listening to Vangelis on the
computer speakers.  What's good music to listen to during the roast
that won't interfere with listening for the cracks.  Electronica
Vangelis seems to be working for me right now.
It's a bit cold in the garage (60), but it's roasting well.  Voltage
is high.  Bit of a chaff fire right about when I hit cool, but it died
down on it's own.
Good night, roasters.
-Chris
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27) From: Yakster
Roasted up 13 oz of Guat DP Oriente to Full City and followed this
with 8 oz of Tanz Peaberry to a City+.
The Guat roast looks pretty uneven, not motled on one bean, but a lot
of variation bean to bean.  I also spotted a few divots which
surprises me because I was well into the second leg of a Behmor P2
profile before I hit first, we'll see how it tastes.  The Tanz looks
better, gave it a more gentle P3 profile.
Both these roasts were based on previous roasts and first crack hit
about one minute later then the previous batches... probably due to
the temp in the garage being about 15 degrees F cooler.
Looking forward to enjoying all this coffee I've been roasting this
week (and Ritual's Snow Cone I picked up today).
-Chris
On Thu, Nov 12, 2009 at 1:39 AM, Yakster  wrote:
<Snip>
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28) From: Doug Hoople
Hey Chris,
Not to worry about the DP Oriente. It's very uneven looking, so that's
normal. Tom even weighed in on it and gave us good reasons for it a little
while back. If it's your cup of tea (pardon the metaphorical overloading),
you'll love it. Not everyone does, but the people who do respond to it are
very enthusiastic, myself among them.
Enjoy!
Doug
On Sat, Nov 14, 2009 at 1:13 AM, Yakster  wrote:
<Snip>
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29) From: Brian Kamnetz
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ZD03ODIw

30) From: Jim Couch
Only Oriente I have had was all done in my iRoast2. I wasn't very impressed
with it till I had an overroasting accident and let it rest almost to the
point of throwing it out (around 3 weeks sampling once a week) and one
morning I had to recheck and make sure I had gotten my beans from the bag I
meant to get them from.......They had turned into a spiced fruit drink much
more intense than any of my C-C+ roast had.
Can't wait to see what my nre Behmor will do with them............
On Sun, Nov 22, 2009 at 11:40 AM, Brian Kamnetz  wrote:
<Snip>
-- 
If Guns kill people; Does that mean that Pencils Misspell Words?
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31) From: Allon Stern
On Nov 22, 2009, at 12:40 PM, Brian Kamnetz wrote:
<Snip>
The Oriente is a really amazing bean.
I like it with about a week rest, up to 2 weeks. Usually doesn't last any longer than that :)
Requires planning ahead to have enough other stuff to drink while the Oriente can rest.
Tons of fruit. I go for a very light roast in the Nesco. Among my roasting methods, (HG+DB, iRoast, Nesco), it does the best light roast.
-
allon
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32) From: John Mac
The Oriente arrived Sept. '08 and has been sold out for many months!
I bought pounds of that bean and have been out for months.
You guys are killing me here ;-)
Enjoy it while it lasts.
Cheers!
John in Nor Cal
On Sun, Nov 22, 2009 at 7:25 PM, Allon Stern  wrote:
<Snip>
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