[Homeroast] Rwanda Namayasheke
bkamnetz at gmail.com
Sat Sep 7 12:40:48 CDT 2013
Glad to hear that your experiment was so successful, John. It reminds me of
what Pecan Jim Gundlach used to talk about on the list. He roasted with a
wok over pecan wood, if I recall correctly, and could roast quite a bit of
coffee at a time. Similar to what you described, at the point when the
coffee was roasted Jim used to remove a scoop of beans and continue
roasting the rest, then blend them. I roast a pound at a time; I should
experiment in a way similar to what you and Jim do, and see what happens.
On Fri, Sep 6, 2013 at 4:53 PM, John M. Howison <johnmhowison at gmail.com>wrote:
> Last week I indulged my enthusiasms for variety and price
> discounts by including an 8-lb sampler in my periodic order for beans,
> as SM doesn't sell any bad coffee.
> Day before yesterday I opened a pound of of Rwanda Namayasheke.
> Noting that Sweet Maria's thought it showed "versatility across the
> roast spectrum," I tried an experiment. In my trusty Hearthroast 500,
> I roasted half a cup of beans to City+, and continued roasting such
> batches with roasting times increaseing 45 seconds each batch. The
> fifth batch ran into second crack, was black and began to show a bit
> of shine.
> I mixed the five batches, and this morning I brewed a pot of the
> mixture. WOW. This cheapest and lowest-rated offering was to my
> taste superb, from the first sip until lukewarm. I look forward to
> more "spectrum" coffees. I may not sleep tonight.
> Contra muros, mater rubicolla
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