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Topic: All quiet (11 msgs / 228 lines)
1) From: Peter Louton
Hi everybody,
What's in your roast?  I've roasted 3 different batches of the workshop blend #12.  I really liked the Tono Alto Blend and that one has been my favorite so far and it aged really well.  
Also, was watching a movie last night called Heavy Petting and the protagonist owned a coffee shop where he created blends just for you.  
Peter
-- Sent from my Palm Pre
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2) From: Hank Perkins
Peter,
It has been quiet.  I just finished roasting 300g of Ethiopian Jimma
in my Quest M3.  Looking forward to a taste in a few days.
Hank
On Sat, Apr 2, 2011 at 3:16 PM, Peter Louton
 wrote:
<Snip>
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3) From: Greg's Gmail Address
I have been trying to recreate Puro Scuro.  Not sure if I got it, yet - but
each batch is delicious.
On Sat, Apr 2, 2011 at 1:30 PM, Hank Perkins  wrote:
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4) From: Kevin C
I roasted 4 batches yesterday and today, up to roast #251 in my B16k. 
12oz decaf Guatemala and sumatra blend
Two 12oz batches Nicaragua fto 
And the last 11oz of Maui brought back from my vacation. 
that should hold me for a week...
-kc 
On Apr 2, 2011, at 3:34 PM, "Greg's Gmail Address"  wrote:
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5) From: Yakster
I roasted two batches of Ethiopia Jimma, one three hundred gram and one two
fifty to see if I can taste the difference. The lighter roast hit first one
minute earlier, thinking of cupping them today when I get released from yard
duty.
-Chris
Pecked out on my mobile phone.
On Apr 2, 2011 2:47 PM, "Kevin C"  wrote:
<Snip>
wrote:
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but
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wrote:
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one
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6) From: Justin Schwarz
I have been trying to get the hang of latte art for quite some time now and for me it is really hit and miss.  It has been fun, and I hope that one day I can work in coffee again hopefully for a place that pays well.  I know I'm dreaming, but to go to work doing something you are passionate about could be very rewarding.  
I was visiting my parents earlier and they had their Silvia warmed up and asked me to make them a cappa I made one for my father and one for myself, the first one I was able to pour a very nice rosetta, and the second one I tried a little harder and was able to pull off a triple rosetta!  Beautiful and delicious Sidamo Maduro cappas all around.
I am going to roast tomorrow and see what I have lurking in the back of the coupboard that I may have forgotten about, hottop or bbq drum?  I guess it depends on how much is in those bags in the back.
happy roasting,
-Justin
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7) From: Yakster
I got a chance to cup the two Behmor roasts of the Ethiopa Jimma and I
prefer the 250 g batch over the 300 g batch.  The berry flavor and acidity
is better, brighter with the smaller batch.  I just finished drinking a cup
of the 250 g batch and I really enjoyed it.  So much so, I keep thinking
about it and considering making another cup.
So, I guess I'll be looking at lowering my batch size again down towards 250
g.  I was happy with the 300 g batch size, but it makes sense for a been
like the Jimma to have a faster ramp to C1 and about the only way I can get
that done in the Behmor is with load size and pre-heating (which I already
do).
-Chris
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8) From: Greg Hollrigel
Chris - what profile settings did you use?
On 4/2/11, Yakster  wrote:
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9) From: Yakster
I'm using P1, but I open the door to stretch out first crack.
-Chris
Pecked out on my mobile phone.
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10) From: Peter Louton
Hi Chris,
Sometimes when I'm doing multiple roast, I'll put the next roast on top of the Behmor and let the radiant warmth gently warm up the beans a bit, because my storage for the green bean is closer to 55 degrees.
But I'll have to try that with some of my next few roasts using 250 gram, since I'm usually roasting 330-390 grams at a time.
Peter
-- Sent from my Palm Pre
On Apr 2, 2011 21:29, Yakster <yakster> wrote: 
I got a chance to cup the two Behmor roasts of the Ethiopa Jimma and I
prefer the 250 g batch over the 300 g batch.  The berry flavor and acidity
is better, brighter with the smaller batch.  I just finished drinking a cup
of the 250 g batch and I really enjoyed it.  So much so, I keep thinking
about it and considering making another cup.
So, I guess I'll be looking at lowering my batch size again down towards 250
g.  I was happy with the 300 g batch size, but it makes sense for a been
like the Jimma to have a faster ramp to C1 and about the only way I can get
that done in the Behmor is with load size and pre-heating (which I already
do).
-Chris
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11) From: Joseph Robertson
Justin,
I own a coffee shop / roastery and I'm here to tell you if your "pouring a
very nice rosetta" You have the hang of it. Unless of course your hoping for
a "monkey on a bicycle" <];^)
A joke a customer throws at me. Serious though, if you want a rosetta every
time you need to do this every day and you will get it down. If you can do a
couple rosetta's back to back I would hire you any time. Sadly I'm not
making enough at this time to pay myself much less a good barista.
Don't under estimate your talents. Your ready for prime time. Best to you
and don't give up if this is your passion.
Cheers,
Joseph
On Sat, Apr 2, 2011 at 4:43 PM, Justin Schwarz  wrote:
<Snip>
-- 
Joseph Robertson
Sasquatch Coffee Roasters
Craft Coffee Roasting by Design
joe http://www.jolindas.com(360)521-3104     PO Box 451 Stevenson,Washington 98648 USA
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