johnt.mac at gmail.com
Wed Oct 13 22:44:47 CDT 2010
They started shipping all 20 lbs. as four 5's to make it easier on their
staff at SM. Maria posted that last week as I recall.
John in Nor Cal
On Wed, Oct 13, 2010 at 8:29 PM, Dave Ehrenkranz <daveehr at mac.com> wrote:
> I ordered 20 lbs of this Sunday and it arrived today! Interesting it came
> in 4 five pound plastic bags and they included a 20LB cloth bag. My
> experience is 20 lb orders normally come in the cloth bag. I assume they
> have already put this bean into smaller quantities as they are running low
> on it. Glad I got my order in. Thanks Mike!
> I had been following this bean on the forum.
> I was trying to decide if I should order some Jimma (it became available
> just after I ordered many beans from SM) as the 20 Lbs of the Ethiopia Gr.3
> Dry Process Yirga Cheffe I ordered last Dec is almost gone.
> I tried to copy Ricky's method below. I used 227 grams of greens in my
> Behmor. I used setting P1, pre-heated the roaster with Chaffe tray (original
> chaffe tray - I don't like the new ones) in roaster. I used profile P1 with
> a starting time of 16 minutes. 1C started with about 3min 49 sec left on
> timer. Based on what others said I opened the door often to try to stop the
> roast from taking off. I thought 1C was ending with about 1 min left and
> stopped the roast (hit cool button) with 55 seconds left of timer. I thought
> I may have heard more cracks after the cool cycle started.
> I ended up with 193 grams of beans which look look to me they may be at FC.
> Now I will try to resist sampling and let them sit for a couple of days.
> I agree the P2 profile may be the thing for this bean if we can hit the
> timing correctly.
> On Oct 13, 2010, at 4:26 AM, ricky carter wrote:
> > 226 gram load, P1
> > I started opening the door just before the 1st outlier pops of 1st (you
> > hear some beans hiss), time would have been around 11:30. I open the
> > pretty far, almost to the 1st stop, around a 45 degree angle. only for a
> > few seconds at this point to prevent the beans from gaining too much more
> > energy.
> > Once 1st started in earnest, i opened the door to 45 degrees on and off
> > pretty much all the way through 1st. It's hard to tell you exactly, and
> > not sure it's advisable as your roasting environment is going to be
> > different.
> > I hit the 1st crack time with this load, and was able to stretch to his
> > recommended 3:15 to EOR without hitting second crack, but this bean
> > definitely points out the limitations of the Behmor. It might also be
> > experimenting more with P2 to see if this profile can be done more
> > consistently on that setting.
> > I got a decent cup, drinking now @ about 60 hours post roast. Not
> > may be some stalling issues, but decent. Maybe I can order a lb of
> > beans from MiKe to compare against! :D
> > I think a Quest M3 or Hottop would give much better results on this bean,
> > the Behmor is great for the right bean, but it's not going to do justice
> > a bean that doesn't fit the "mold" .
> > Good Luck!
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