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Topic: la minita high notes (6 msgs / 161 lines)
1) From: Elliot Isaacson
does everyone have a good failsafe method for accentuating the high notes in a la minita? No matter how lightly I  roast them they always seem a little bottom heavy, too chocolatey and woody for my tastes. I remember getting satisfactory results a few times but have had difficulty replicating them. could it be that the beans are simply too delicate for a french press?
the only roasting equipement I have access to is an air popper, but I always hit first crack before 4 minutes so i don't think that's the problem.
Elliot I.
elliotisaacson
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2) From: R.N.Kyle
Elliot. It is my experience with LaMinta, that it is at it's peak =
roasted thru 1st. crack but not into 2nd. at all.But if you have roasted =
to this degree, and still feel that it has to much body for you. you can =
roast it darker, it tends to weaken the body the darker you go. try it =
aggressive full city about 10 to 15 sec into 2nd crack.
Hope this helps
Ron Kyle
Anderson SC
rnkyle

3) From: R.N.Kyle

4) From: Rick Farris
Ron wrote:
<Snip>
Ron, Have you begun using your Alpenrost yet?  It's been my experience with
the Alp that if you don't take the roast all the way into 2nd crach that the
beans come out at about a cinnamon stage.  What's your experience?
-- Rick
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5) From: R.N.Kyle
<Snip>
down, it
<Snip>
Thanks Rick
Ron Kyle
Anderson SC
rnkyle

6) From: Rick Farris
It sounds like a rolling second crack, but when you cool the beans down, it
looks somewhere between city and full city.  You'll see.
-- Rick


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