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Topic: new Harar Horse (4 msgs / 81 lines)
1) From: Mark Z.
For what it's worth, I have usually roasted the berry-like Harar to just
before 1st crack to maximize and maintain the more delicate flavors.
This seems especially necessary the older it gets. With the new crop, I
accidentally took some well into 2nd crack - what you might call a full
city as the 2nd crack was nearly peaking when I took it out. I was
pleasantly surprised at the result. Some chocolate tones, more body than
the light roasted (therefore a less tea-like and better balanced cup
IMHO) but the fruity-berry like stuff was still there as well...
Mark
floyd burton wrote:
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2) From: floyd burton
AGREED-I prefer this year's horse to last-the aroma off the beans is great
and the coffee is definately better/great.  The higher ambient roasting
temperature (I roast in an unheated/AC space) causes shorter roasting times
and it accentuates the acidity of Yirg to the point that I shall save the
balance of my Yirg till it gets cool again in SE WI.  Anybody got any
suggestions for a slightly less acidic full flavored coffee.  Have all the
Africans-anything else.
Every time I turn around I run into another variable in the coffee roasting
game.
I've found the solution! Rafael...go buy a tape/measure that shows
"sixty-fourths" or "thirty seconds" of an inch. ...My last words on this
subject... To whomever posted "enough"...you're right.
Back to coffee...Harar Horse to be exact. The new Harar is great {as usual}.
The first time I roasted the new batch I just wasn't paying good attention.
I should have. Ther result was outstanding. The smell when I ground the
Harar told me I was on to some great coffee. Said smell filled the kitchen.
My oldfactory nerve hit cloud 10. IMO, this is a truly outstanding
Harar...when roasted just right. Someone mentioned blackberry. I'm not sure
about *black*berry, but I'll agree with the "berry" part. This stuff is very
floral/fragrant when roasted just right. Its a bit like the last Horse, but
more floral.
To borrow a wine term, "its got a great bouquet".
 I'm just now approaching/finding this degree of roast that gave me
these smells/flavors. ........I'll pay attention this time. If one likes
Ethiopians and Tom has a coffee called Harar Horse - just buy it - its
*always* good. The present Horse is definitely above average. The beans are
a bit smaller this year, but the flavor is BIG. - Steve D
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3) From: EuropaChris
Not to drag up the extension cord issue again, but have you tried roasting at the end of a long cord to drop a few volts?  I have to when roasting outdoors now as my PII just runs too hot. I even cycle the heater switch to help slow it down.
The best ambient for my PII is about 60 to 65 degrees, F, which is the temp in my basement pretty much year-round.  That gives me a nice 7 minute City roast, and about 8 to 8:30 to a Full City + espresso roast.  Now, with 75 or 80 degrees, I'm rockin' to a 5 minute FC+ roast.  Too darn fast.  But, I like to roast outside rather than the basement, as even with my vent setup, it smells up the place a bit.
Chris
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4) From: JKG
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all the
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I really like Government Estate Java.  Read Tom's cupping review
for the details. I should have bought 20 pounds.  My 5 pounds is
vanishing way too fast.
JKG
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