Ben.

Yes, absolutely.

What is the relation between the finger and z body?

is ALL humor lost on you, jaime?

Nate,
You want a shot of Ezzie to kick your butt, I laid the offer to Ben and it’s slipping away as Simon H. is running out of stock. Without my experiences of simon’s roast’s, I wouldn’t have a goal to shoot for, only a set of limited experiences I was chasing but didn’t know how to get to. I thought our stuff was great until i sampled his Ha!

So nate, to answer your question briefly as I am short on time… I will continue to ask you leading questions and let your curiosity and palate direct you. If you want to press me, shoot me an email where I can digest things more but I encourage you to get the coffee expensive as it may be! I just ordered some for a tasting and it hurts but the man delivers everytime!

btw-I had a little trouble translating your link to pour-over brewing. Would love to know the ins and outs of that.

A certain amount of drying continues throughout the roast (particularly the mechanical cracks of moisture release) but I often refer to ‘drying’ as the stage up into yellowing just before browning. Does that clarify the question?

btw – Appreciate the post and love the pic (couldn’t post for obvious reasons).
I don’t feel the myths/truths has much bearing on my current set-up (though I do believe those are vital myths to dispose of). I think I have a good understanding of what needs to happen to “keep the window to the bean clean”. I think my bigger obstacle is finding the optimum-origin/estate-profile (if that makes sense). Trial and error breeds both patience and confidence, but . . . at the end of the day, I wish there were a more effecient way. I fear I have wasted a lot of remarkable beans along the journey toward an optimal profile.

jaime: i do note when first ends. i’ll stretch the GAP between the end of first crack and the beginning of second to as long as a minute — assuming, of course, im able to keep temps climbing for that long before dropping the second lid.

the lead-in. this is something sweet maria’s is big on — a very gradual, thorough warm-up when using air. the idea is that the biggest danger with air is inconsistency through the bean. the roasts can go so fast that the interior isn’t anywhere close to the finish of the exterior. so the idea is that you start very low and allow a long, gradual warm-up so that heat is evenly distributed throughout the bean. once this is achieved, you can apply the roasting heat, and, presumably, the hotter temps are then transferred more quickly asnd efficiently to the bean interior.

but that’s not something i’ve tested much. when you referred to proper drying, earlier, i assumed this is what you were talking about — the long, gradual warm-up.

nate: i haven’t tweaked the water for taste tests. every time i attempt to do some definitive tasting/blogging on water, something more foundational distracts me … in this case, better roasts.

you met the bros, eh? they’re NOTHING like me, i trust.

I have also been logging when * ends so that I can measure the gap between * and **. It is intruiging how different the cup can be when this window is altered! I wish there was more of a scientific method for acquiring the fruited notes, but I find trial and error to be the current modus operandi. I did get a major blood orange wet aroma from some of Tom’s EZ a couple of weeks ago. On the other hand, I have been getting some phenomenal caramels and chocolate notes from some South Americans.

BTW, many apologies for not offering spro to the northern-blogfamily last week . . . I only had Silvia on for about ten minutes when they got here. ‘Twas a pleasure meeting the new arrivals!

dosing was interesting. on a good day, i’d dose at 15g and pull at around 200, maybe adjusting brew temp slightly to taste (by altering the pre-shot flush on the e61). cooked fruit came up over and over again. all friends were wowed.

but then, every now and then the brights would go sour, and it seemed to thwart any flush/temp adjustment i’d try. i never had enough of the stuff to truly nail down whether it was a matter of the roast’s rest time or something else. the last resort was to updose to 18g or so and got hot — maybe 203 at most.

woulda loved to swap some. alas, mine is gone.

How you dosing it? When all else would fail I’d crank a machine up to 203/204 and then dose around 16g and really squeeze the coffee and that often gave a very bright, but fresh and clean acidity that didn’t make me want to suck my face inside out. Which is a good thing.

what?! unintentionally incited ire? what did i say?

btw – I never congratulated you on infuriating stephen with your description of his blog!

indeed, we’re talking spro. this blog ain’t nordic!

Are you brewing them as espresso? (I am guessing so if you are roasting to second)