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Topic: Mountain Regional Barista Competition (3 msgs / 47 lines)
1) From: David T
Looks like Sweetmarias (coffeeshrub) had a good showing of their coffee offerings at the MRBC this weekend.  I heard a couple using Brazil Sweet Yellow and El Salvador.  I roasted for two of the competitors, one didn't make the finals because he used a extract in his sig. drink, but his was the Brazilian sweet yellow with the Ethiopian dp s.h.  For the other competitor, Ian, was 100% of the ethiopian S.H. I roasted and blended together at two different roast levels.  He went over the time allowed but still placed 3rd!  Good results start with Great coffee.  It's a long process of trying not to ruin the efforts of growers etc.  Thanks for carrying killer coffee guys!
-Gary
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2) From: Jim Gundlach
I find it interesting that he did so well with a blend of two roasts  
of the same coffee.  About five years ago I won a roasting contest  
with a blend of three roasts of the same coffee, the two major  
components were simply different levels of roasting and the third,  
which made up less than a sixth of the blend, was somewhat unevenly  
roasted directly over a pecan wood fire.
     pecan jim
On Feb 14, 2010, at 5:05 PM, David T wrote:
<Snip>
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3) From: David T
I find it interesting that he did so well with a blend of two roasts  
of the same coffee.  About five years ago I won a roasting contest  
with a blend of three roasts of the same coffee, the two major  
components were simply different levels of roasting and the third,  
which made up less than a sixth of the blend, was somewhat unevenly  
roasted directly over a pecan wood fire.
     pecan jim
In developing his espresso, we found the Hailie selassie incredibly diverse in what it could offer.  We both loved the winey bright fruit notesin the lighter roasts, but also loved the spice and everything nice in the darker.  They married really well together at the two levels giving youa balanced complexity of flavors.  From city to full city+, it was just amazinghow much this coffee changed in the espresso machine.  Gary
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