HomeRoast Digest


Topic: Ethiopia Sidama Deri Kochoha (9 msgs / 154 lines)
1) From: Edward Bourgeois
I'm really enjoying this coffee. I had some I believe from the same station
last year from another supplier that I liked but got the sense that too
much of it was somewhat underripe.
This years has great florals, clean, and just overall pleasant in the cup.
Enough sweetness, body and a nice mouthfeel and finish. Nothing edgy. I
roasted it at a light city. Fairly fast roast to keep the sweetness clean.
A just over 2min. finish from start of 1st that had just enough development
while maintaining the nice florals. Nice with ice too. Even pulled a couple
shots of the light brew roast with the strega lever with slow longer pull
that sparkled with a very tolerable acidity and great aromas that scented
the room.
-- 
Ed Bourgeois
Amherst MA.
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2) From: Sheila Quinn
Good to know! Thanks for your thoughts here. Ethiopian coffees are 
usually my favorites. :)
On 7/9/13 8:48 AM, Edward Bourgeois wrote:
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3) From: Brian Kamnetz
Yeah, Ethiopians are my favorites too, the fruitier the better. My coffee
is at home and I can't remember what I have roasted, but I am nearing the
end of one roast (about 2.5 weeks) and have another I roasted last
Wednesday. I use a 6 tasse moka pot with ~25 g of finely ground coffee. I
like to blend about 6 grams of the recent roast with the remainder older
roast. I get the mellowness of the older roast with some added floral boost
from the more recent roast.
Brian
On Tue, Jul 9, 2013 at 10:08 AM, Sheila Quinn wrote:
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4) From: Sheila Quinn
Oh, that's a good idea to blend them...I'm going to try that! I have 
been brewing in a French press lately since I'm the only one here who 
drinks coffee. If a guest comes over, I then usually use my bonavita 
drip maker. Best drip maker I've ever had! Great coffee, brewed at the 
right temp, in 5 minutes flat! Good extraction in less time than most.
Sheila
On 7/9/13 10:55 AM, Brian Kamnetz wrote:
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5) From: Brian Kamnetz
Sheila, I periodically come back around to the French press. I think it was
Tom who did some experimenting with temperatures and found that a problem
with the French press is that it loses heat at a rapid rate during
extraction, so that it's hard to get the best extraction from the grounds.
One thing that helps is to insulate it by wrapping it with the packing
plastic with the small bubbles. I keep a sheet of it handy for this
purpose. One time I secured it with Scotch tape, and that has stayed on for
quite a while and the adhesive has been remarkably resilient. I haven't
actually tested it, but anecdotally it seems to make a difference in
retaining heat during extraction.
Brian
On Tue, Jul 9, 2013 at 11:36 AM, Sheila Quinn wrote:
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6) From: Seth Grandeau
Brian,
I've never been thrilled with the results I get with French Press.  I
wonder if that's why.  That may also explain why I like syphon pot so much.
 The temp in the top pot is pretty consistently "in the zone", while you
keep the water in the bottom at a low boil.  When I'm taking my time to
make coffee, that's my favorite choice.  Incidentally, it's my wife's least
favorite, since we end up with all this apparatus sitting around, cooling,
before I clean it up.
On Tue, Jul 9, 2013 at 1:08 PM, Brian Kamnetz  wrote:
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7) From: gin powell
I have some of this and it is wonderful; I have nit blended yet but I
should try it out...
ginny
On Tue, Jul 9, 2013 at 9:36 AM, Sheila Quinn wrote:
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8) From: Sheila Quinn
I wrap a towel around mine while it's brewing. Seems to work pretty well.
On 7/9/13 12:08 PM, Brian Kamnetz wrote:
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9) From: John Fellowes
Tyvec tape, whatever it's called.  The tape used to tape plastic house wrapis the most sticky awsome tape out there
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