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Cinnamon, American & New England roasting  (VERY LIGHT ROASTS)
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Burner0000
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Posted Thu Jun 13, 2013, 7:00am
Subject: Cinnamon, American & New England roasting  (VERY LIGHT ROASTS)
 

Has anybody tried roasting floral / fruity coffees like maybe the Panama Gesha coffee's to an Cinnamon, American or New England roast?  

I am very curious to know how something like this would taste.

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Netphilosopher
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Posted Thu Jun 13, 2013, 8:31am
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germantownrob
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Posted Thu Jun 13, 2013, 9:17am
Subject: Re: Cinnamon, American & New England roasting  (VERY LIGHT ROASTS)
 

I have roasted many pounds of Panama Gesha's but never before City roast (when first crack ends). City and City+ is where I like them, full city is good if you can't slow the roaster down enough after the start of first, it will allow the center of the bean to get roasted but it is not ideal to get the true flavor of the panama Gesha IMO. Doing City roasts well are the trickiest roasts to me, especially for espresso since I want the acid toned down even more then for other brew methods. I like a minimum of 2min from the start of first crack until the end of first crack for a City roast.
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dana_leighton
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Posted Thu Jun 13, 2013, 9:34am
Subject: Re: Cinnamon, American & New England roasting  (VERY LIGHT ROASTS)
 

Jim Schulman did some very light roasts for the food-coffee pairing experiment we tried a few years ago. The results were generally great, and some of them were amazing as food pairings. Note that most were served at or near room temperature. Also used an immersion brewing method.

Link to thread on Coffeed.com

The nice thing is that these roasts will not overpower the food with the roast coffee flavors, but as said:

Netphilosopher Said:

misses some complexity and misses out on cocoa/chocolate notes.  Lemony.  Tea-like.

Posted June 13, 2013 link

Which when pairing with food is a good thing. You do not want the coffee to take over the food, but rather complement it. The choice of coffee is critical. The Lintong & Cenaproc was AMAZING with the cheese.

 
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