[Homeroast] Burundi Kirimiro Teka

gin powell pchforever at gmail.com
Tue Jul 16 06:20:33 CDT 2013


I used a Hot Top on auto and it was great. I like the Africans, all of them
from wild beans to...

while I was not treated with floral it was a wonderful up. I used as SO
espresso.

ginny

On Mon, Jul 15, 2013 at 9:48 AM, Michael Baladi <mike at baladi.ws> wrote:

> It was definitely strongest in the first week. I had one batch that rested
> for something like 8 or 10 days and I found it drinkable. Anything sooner
> than that and the smell just drove me crazy.
>
> My roast was pretty much full heat until first crack (somewhere in the 13
> minute range to first) and then backing off and coasting along for just shy
> of 3 minutes past the start of first before cooling down. Second should
> have began around 3:30 or 4 past the start of first.
>
> Most of it was brewed in a Technivorm using the fill/stir method.
>
> ________________________________________
> From: Homeroast [homeroast-bounces at lists.sweetmariascoffee.com] On Behalf
> Of Jason Brooks [brookswv at gmail.com]
> Sent: Monday, July 15, 2013 11:12 AM
> To: A list to discuss home coffee roasting. There are rules for this list,
>      available at http://www.sweetmarias.com/maillistinfo.html
> Subject: Re: [Homeroast] Burundi Kirimiro Teka
>
> I'm pulling from memory here (notes at home), but I've dug it pretty well.
>  I tend to heavier bodied brews.  IIRC, mine would have been FC most
> likely.  I need to roast a batch tonight, so maybe I'll drop the Burundi in
> and see if I get anything similar.
>
> How much rest did you give the roast?  Brew methods, or did you get that
> far?
>
> Jason
>
> Jason Brooks
> brookswv at gmail.com
> http://javajeb.wordpress.com
>
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