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Topic: coffee intensity (6 msgs / 86 lines)
1) From: John Fellowes
Can someone tell me what coffee intensity/PRIME  is?
Thanks
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2) From: Tom & Maria - Sweet Maria's Coffee
It should read "Intensity / Prime Attributes".
Intensity just means if it is a mild coffee, or a more extreme 
coffee. Prime attributes sums up the basic qualities in a few basic 
words, like Fruity, or Sweet, or Moldy ... ok, the last ones a joke.
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3) From: John Monteleone
Since we're talking about flavor profile.  I just roasted a Kenyan Nyeri in
my Behmor.  I roasted through the end of first crack on a P4 profile. (1/2
lb batch).  I went to cool after 1:40 after first crack started.  I noticed
that the flavor had a slight woody flavor.  Can you anyone comment on that
flavor.  What is it a result of?  Under roast?
On Tue, Oct 18, 2011 at 10:58 AM, Tom & Maria - Sweet Maria's Coffee <
sweetmarias> wrote:
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4) From: Rich
Don't forget the prime attribute of canned coffee, Stale. Or the 
boutique coffee bean shops, baggy and over priced.
On 10/18/2011 12:58 PM, Tom & Maria - Sweet Maria's Coffee wrote:
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5) From: Barry Luterman
How many days rest?
On Tue, Oct 18, 2011 at 11:11 AM, John Monteleone
wrote:
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6) From: Tom & Maria - Sweet Maria's Coffee
It sounds like it is fresh. If it is under-roasted, Kenyas look very 
patchy in surface color, and cup would be quite sour. Actually, this 
is how they like Kenyas roasted in Scandenavia, and it can be okay 
after you rest the coffee for quite a few days. I feel the sweetness 
is too grainy tasting and under-developed at levels lighter than City.
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