HomeRoast Digest


Topic: ISH vs. Mokha Rimi (8 msgs / 170 lines)
1) From: Leslie Smith
Well, I finally roasted my first batch of ISH today.  My goodness, what 
beautiful beans these are!  They are almost translucent, like pieces of 
jade.  And virtually no chaff!  Wow.  I'll give them a good 24 hr. rest 
before brewing my first cup.
Later I roasted my first batch of Mokha Rimi, purchased after reading some 
discussion on the list about it last fall.  Talk about chaff!  I spent a 
long time being a perfectionist in trying to dechaff my batch, in part 
because I'm sending some to my mom and to my uncle, and I guess I want them 
to approve of my coffee (this will be my first time shipping homeroast to 
family members).  One tip:  Don't blow hard on chaffey coffee and then 
suddenly breathe in...  I got a choking fit that way.
   - Leslie Smith
Coffee Roasting:  It's a chaffey business!
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2) From: Oaxaca Charlie
 Well, Leslie-you picked maybe the most challenging bean in
Tom's collection for newbies to apreciate. The Rimi is a narly ,
wild and fermented bean that'll blow their socks off. Even I go
easy on that one, and I love whole dried coffee, especial Yemen.
 ;o)
Charlie
--- Leslie Smith  wrote:
<Snip>
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3) From: dewardh
Charlie:
<Snip>
Myabe that's why I love it so . . .  . . . especially blended with an aged 
Sumatra (or, now that I've had some, aged Sulawesi).  No "light and bright" 
around here . . . .
Deward
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4) From: Oaxaca Charlie
 Yes, I suspect you're a wild, narly, fermented old bean
yerself, Deward. ;O)
Charlie - (getting pretty  narly and fermented myself)
--- dewardh  wrote:
<Snip>
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5) From: Leslie Smith
Oh dear!  Maybe I shouldn't send that one to them.  Oy.  How will I drink 
it all myself before it goes stale?  I drink so little regular caffeinated 
coffee you see, never more than one mug per day.
By the way, does the Mokha Rimi require a longer rest than most?  It's been 
about 18 hours since I roasted, and it smells kind of funny.  A little 
sour, maybe?  I worry that I didn't roast it dark enough.  It had sounds of 
first crack overlapping with the beginning of 2nd, and so it was hard to 
judge the roast time.  The bean colors vary from cinnamon to dark brown, 
but there's no oil, and it overall looks like a City roast, with melangey 
bits added in.
   - Leslie
At 08:31 PM 1/20/03 -0800, you wrote:
<Snip>
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6) From: Mike McGinness
From: "Leslie Smith" 
<Snip>
been
<Snip>
of
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Vacuum seal and freeze what you won't use in 3 or 4 days. Do it now so rest
and degassing is arrested. Later take out what you need for a brew and
immediately re-vac and return the remainder to freezer. Let the beans for
your brew come to room temp before grinding. As always, YMMV. If you don't
have a vacuum sealer, put them in an air tight container and freeze. A
canning jar with dome lid and ring screwed on tight might work (my domes are
vac'd on.) Must be totally airtight, Tupperware or Ziplocs won't do.
Roast note wise that's were a thermometer comes in... the ability to more
accurately gauge your roasts IME. (E=experience)
MM;-) aka Kona Konnaisseur miKe mcKoffee
Dual Variable Transformer Rosto Roasting
Rocky grindin' - Miss Silvia brewin'
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7) From: dewardh
Leslie:
<Snip>
of
first crack overlapping with the beginning of 2nd, and so it was hard to
judge the roast time.  The bean colors vary from cinnamon to dark brown,
but there's no oil, and it overall looks like a City roast, with melangey
bits added in.
That's Rimy . . . more "variation" than any other bean I roast.  When I do it 
in my HWP I see (hear) just what you report . . . and so always take it far 
enough (dark enough) to be sure everything has made it through (and a bit 
beyond) first crack.  That brings *some* beans to *very* dark (but still no 
oil).   In the Rosto I use a slow ramp to (perhaps even holding a bit before) 
first (5-7 minutes), push it through first (as best I can), and then relax the 
heat again for another several minutes up to second.  I aim for 230C max on the 
IR thermometer.  It's still a *very* uneven roast, but more even than what I 
get from the HWP.  I'd offer Rimy as one of the beans that really benefits from 
"profiling" . . . and roasting to temperature . . .
Deward
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8) From: Oaxaca Charlie
--- Leslie Smith  wrote:
<Snip>
 In my experiance the Rimi will become much mellower with a few
days rest but that "sour" flavor isn't going to disapear. It's
from fermentation that takes place while drying and generally
you love it or you hate it. I'm sometimes very suprised by who
loves it, you never know. A little on the side as part of your
gift might find a big fan in the family. Roast up a little
Pluma-who doesn't like that? ;o) What do you think of the ISH?
One of my top 3 cups of coffee in my life was from a perfectly
timed (lucky!) roast of some ISH. I could taste it for hours...
Charlie
Charlie
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