| Yesterday, I roasted a batch of the RIP to a FC+ @455 degrees EOR. It was in the middle of rolling second crack. Today I tasted it and found that it is a nice, but unremarkable darker roast. It has chocolate notes and has a decent amount of body and mouthfeel. As would be expected, there is more roast flavor than origin flavor. I did not attempt to remove the parchment and just ran it through the grinder as is. The parchment seemed to gum up my freshly cleaned grinder (M M) a bit. For those that like a darker roast, I think this would be a good choice. Next batch, I am going to defy Tom's suggestion and roast it a bit lighter. Mike Chester Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |
| Mike, I roasted a batch of the RIP yesterday as well, but to C+, 435 degrees EOR. I agree, it has decent body and mouthfeel, but the most noteable characteristic is that what would be varietal brightness in a normally prepared coffee takes on the tone and flavor of Qishr tea, as Tom mentioned. Rose hips, too. It's interesting and different. I'm glad I had the chance to experiment with it. It's not a WOW coffee, but I like it. One odd experience: When I poured the beans into the scale basket they looked for all the world like breakfast cereal! What the.... I'm roasting Sugar Corn Pops?! Michael Wade |
| CornNuts are what registered in my mind... |