[Homeroast] Strawberry jam on buttered cinnamon toast or

Seth Grandeau grandeau at gmail.com
Wed Jun 25 17:20:02 CDT 2014

I just did my first Roast of the Aricha and first crack seemed to go on for
a long time.  I'm using the Behmor, Profile A, 1 lb setting with 325 gr of
greens.  Usually 1st seems to be settling down 60 to 90 seconds after it
starts and I'll hit cool in that range.  This went on for 120 seconds, when
I finally bailed out.  I wasn't sure if i was having 1st run into 2nd.  It
looked like a FC for FC+ roast, which was darker than I intended.  I had my
first cup today, and it was good, but not great.  I'll try it again on
Friday and see if the extra rest helps.  I put in my notes, to next time
stop no later than 90 seconds after 1st starts, regardless of the level of

On Wed, Jun 25, 2014 at 6:10 PM, miKe mcKoffee <mckona at comcast.net> wrote:

> Agreed PNG can be like that, yeah they can. Last year's Colbran Family's
> Baroida I was taking to the barest start of 2nd just as it was dumping.
> However this year's crop sings sweeter 8f lighter never touching a hint of
> 2nd.
> OTH I've roasted a lot, as in literally tons, of Ethiopia coffees both
> Natural and Washed and have yet to have one best anywhere near 2nd. (ONLY 3
> different SO Ethiopia coffees on our retail shelf at the moment, 2 Naturals
> and a Washed, and a 2nd Washed will be landing soon ;-)
> Slave to the Bean miKe mcKoffee
> www.CompassCoffeeRoasting.com
> URL to Rosto mods, FrankenFormer, some recipes etc:
> http://www.mckoffee.com/
> Ultimately the quest for Koffee Nirvana is a solitary path. To know I must
> first not know. And in knowing know I know not. Each Personal enlightenment
> found exploring the many divergent foot steps of Those who have gone
> before.
> Sweet Maria's List - Searchable Archives http://themeyers.org/HomeRoast/
> -----Original Message-----
> From: Homeroast [mailto:homeroast-bounces at lists.sweetmariascoffee.com] On
> Behalf Of Starfinder Stanley
> Sent: Wednesday, June 25, 2014 2:42 PM
> Fair enough....  I'm generally a light roast man myself, but my main bean
> for the past year or so has been a lotof PNG sigri that requires a
> surprisingly dark roast to hit its sweet spot, much darker than my typical
> preference (and past lots of Sigri in general).  I discovered that what I
> thought was a mediocre lot had hidden dimension by accidentally
> overroasting
> a batch, and I think I've just gotten used to slowly cruising up to second
> crack without penalty.  I don't roast many ethiopians, but the descriptions
> of the aricha were intriguing....  Learning curve engaged.
>  I'll back 'er up a bit and see what evolves.  Thanks!
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