Yes, I find it needs a much coarser grind than any other coffees I use. Its great once you get it right though.
Does anyone else find this difficult to dial in? Im struggling. Ive had to move the Mazzer at least 3 or 4 notches coarser to get a pour from this to the point where Ive had to change my dosing technique - no tap to level the grounds otherwise Im having to grind so coarse it may as well be French Press.
When I dont do a levelling tap it results in quite a thin puck - at least it seems that way to me.
Is it just me and the moon phase and the espresso devils or does anyone else have issues dialing in this bean?
Yes, I find it needs a much coarser grind than any other coffees I use. Its great once you get it right though.
I must say that I dont notice. All coffees are different in the espresso machine so the first shot of anything is always to dial it in, the 2nd shot is pretty close and normally drinkable and by the 3rd its pretty spot-on and only tiny changes needed after that.Originally Posted by 7B7E7D6868796E7079651C0 link=1280017936/0#0 date=1280017936
Yep! I had this in my grinder at the Snobbery every other day last week and I, and others all loved the result.Originally Posted by 717D6E657E1C0 link=1280017936/1#1 date=1280023768
I think I was just a bit thrown by how coarse I had to grind it compared to previous beans Ive had. But Im only 6 or 7 months into making my own espresso so still learning. Looking forward to getting it right tomorrow morning.
i have had some uneven roasts, and quite a few dead beans throughout the roast. seems to be tainting my results, anyone else experiencing this..?
Thats pretty normal for a dry processed bean. I dont think it affects the flavours very much though... I used to pick them out (when I roasted smaller batches in the corretto) but gave up and didnt notice the difference.Originally Posted by 7E7B62667B140 link=1280017936/4#4 date=1280315364
Now that Im roasting on my Has Garanti Ive noticed I can get a much more even looking roast. 8-)
Persevere. I had difficulties with this in the early days and called it my nemesis. Now its the one bean Im always sure to have 20-30kg of in stock.
Ive been enjoying this bean for the last 5 days and then overnight it seemed to have changed and now just tastes like milk that is going off. I actually thought it must have been the milk and bought new stuff but still no joy. Feel bad for pouring 1.5 L milk down the kitchen sink unnecessarily now. ::) has this happened to anyone else?
How old is it post-roast? I find its usually ok for couple of weeks and peaks after about a week. I roast it a little lighter though CS8/9.
I took this to CS8 and love it. I agree, at first it did choke the machine and I had to take the grind back much courser than usual, but once it was dialled in it was beautiful and good whichever way its made - awesome in the aeropress.
Hmmm....Originally Posted by 746C742B6D716B7C7C190 link=1280017936/6#6 date=1280956860
Sounds like your espresso shots are pouring a little sour there Mum. I cant remember what your espresso hardware consists of but maybe you need to try running a few taste tests of the espresso alone and see if that is where the sourness is coming from.
The sorts of things that can contribute to sour shots are, for example... Brew Water temperature a little low; under-extracted pour - grind slightly coarse, dose slightly low....
Play around with these a bit and see if this improves the pour quality. All the best mate.... :)
Thanks Mal. I ground a little coarser and that helped enormously. I also realised the bag I had them in wasnt sealing properly so I think I also staled them quickly.Originally Posted by 4E63676B660A0 link=1280017936/9#9 date=1281015394
Have another new batch roasted and resting in a new bag.
it was only about 8 days post roast but I staled them quickly with a poor quality bag.Originally Posted by 796765616F736E6F69610A0 link=1280017936/7#7 date=1280975565
yep... these beans like a coarser grind. good one Mal.
Just roasted 600g of Longberry, couldnt wait so I did a Clever Coffee Dripper brew 20 mins post-roast, the dry aroma was amazing, huge blueberry notes and oh so sweet.
It produced a lovely clean buttery mouthfeel with the berry notes very prominent, Im impressed :) :) :)
I havnt had a chance to try the longberry yet.. hoping to verrrryyy soon!
but does anyone know how this bean compares to the Bluehorse harrar?
Edit: from the above comments it sounds somewhat similar, just wondering if there was anyone out there who has tried both and could offer a comparison. note: bluehorse is probs my fav bean :)
Originally Posted by 342136363D3E323D530 link=1280017936/12#12 date=1281510916
This is my favourite summer bean for cold press. An absolute treat in manual brewing methods. I roast it a few degrees shy of SC, CS8/9.
They are similar in style. We used to get the Blue Horse until we found this one, it wins the blind taste test over and over.Originally Posted by 494D5643504D220 link=1280017936/13#13 date=1281964123
Awesome, Im deffs excited to try it then.Originally Posted by 5F707A671E0 link=1280017936/15#15 date=1282008953
back to beanbay we go :S
haha ;D ;D
Just pulled a very tight doppio ristretto of the longberry 7 days post-roast, dry aroma was huge blueberry notes, initial hit of blueberry and fruit, thick viscous mouthfeel followed by choc/cocoa lingering aftertaste--glad I ordered some more of these babies ;) ;) :) :)
From the BeanBay descriptionWell Im more worried about this Freemanism - is it splotchy or blotchy or is this a new term invented to describe an uneven roasting characteristic? Never mind, I think I know the answer to that :-X"Dont worry about a slotchy coloured roast"
Is this crop different quality-wise to the Harar Longberry from last year? Greenmans descriptions sounds mouth-watering. I did buy a Clever dripper. I think Ill run a batch through the Baby roaster tonight and give it a try.
These are the sweetest beans Ive had in a while. Nice as a piccolo latte and only the slightest hint of sugar required.
So I roasted 600g green (510g roasted) of this on Saturday arvo after the pickup, taking it about 30 seconds into SC. My previous roast was running low so I just left the bag open for a few days before putting it through the grinder last night.
As described by Andy, it pours as quite a thin espresso, and while the crema struggles to hold up to milk, the berry notes certainly dont. Its like a warm blueberry milkshake :)
It also makes for an extremely sweet, bright espresso where the blueberry really comes through.
All in all one of my favorite beans & roasts to date.
Maybe Ive got eat more blueberries to recognise what it taste/smells like.. Ive just tried this bean 5 days post roast and it was roasted light so as to enhance the fruitiness. I cant seem to detect blueberries in it. Then again, I probably wont detect blueberries if it hit me in the face, so how do I train my palate for that?
That said, it was very nice and distinctly different from the others Ive had recently which included the Brazil pulped Natural, Peru Ceja, Ethiopian Yirg... Just how different I cant seem to describe or recognise.
Ive got to say NTE that from both roasts Ive done so far, Ive really only gotten the really intense in your face berry flavour the day I open the bag. After that its very subdued & has more of a hint of berry. Has anyone else noticed this? I get all excited day 1, then feel a sense of disappointment when its not the same day 2.
I just tried this Harrar Longberry today, and it is quiet unique. It really does have a strong spiced berry note. Im looking forward to trying it again tomorrow, perhaps with milk. Very impressed so far. ::)
I had some beans left in the hopper over night, and was quiet surprised how much the berry had faded. Topped up with new beans from the sealed bag and the berries were back.
After a couple of days enjoying this Harrar Longberry I think ive nailed what it is ive been tasting... it has a strong note of sarsaparilla!
The blueberry/berry aromatics should develop to a greater extent the longer you bag this coffee - assuming the correct roast profile has been applied to the bean (and with this bean, roast profile is vitally important - way less less forgiving and the primary reason why some commercial roasters elect to separate this bean for post-roast blending).
Ive opened up Harrar that is 2, 3 and 4 weeks post roast and its probably at its most powerful in terms of blueberries aromatics. I rarely detect blueberries until around day 4+.
Roast about 20-30kg of Harrar each week and even when running through bags from the same farm/co-op, one things for sure - not all harrars are created equal.
Even noticed differences within the same 60kg bag - probably one of the most inconsistent beans available, sometimes amazing and other times a nasty devil - Co-op blending at its best.
Thats interesting ccc2, thanks for that advice.
Might explain why some people above have seemed to have been struggling to get the best out of their roast, while others have hit the jackpot.
I know commercial roasting experience and trade secrets are hard to come by, and rightly so, people work very hard to get where they are, none the less, I was wondering if youd be willing to enlighten us to the
thanks,Originally Posted by 292929784A0 link=1280017936/25#25 date=1285938894
Im not au fait with the sorts of profiles that ccc2 uses but from my experimenting, Ive found that the best quality in the cup seems to come from a profile thats relatively slow into Rolling First Crack with the heat turned down well before the onset of RFC so that by the time RFC is under way, the temperature gradient heading into Second Crack is only about 2.5-3.0C/Minute. Just before the onset of SC, the heat is reduced again so that before the first few snaps of SC are heard, the temperature gradient has fallen to about 1.0-1.5C/Minute. As soon as the first few snaps are heard the heat is turned Off and the batch allowed to coast a bit further (about 20 seconds) into SC but not Rolling. The batch is then immediately dumped into the Cooler and cooled down rapidly....
For me, this produces terrific results in the cup with lots of sweetness, moderate acidity, good body and lots of dark African Cocoa in the lingering finish. Its beaut as an Espresso, even nicer as a Ristretto. Its pretty darn nice in the Syphon too with much more of the Berry fruitiness coming to the fore.
Best thing really though, is to try and find a profile that explodes with flavour across your palate. You mightnt like the way I roast mine.... ;)
Thanks Mal, Ill be sure to give that a go!
Day 3 roasted to 30sec before second crack CS 7ish. Tried as pourover in Clever Coffee Dripper. The blueberry was prominent in the dry aroma, produced a lovely clean velvety brew with blueberry and fruit notes, should go well in the blend later in the week!! :)
Ive just finished my first 250g bag of Harrar Longberry and found the as espresso this bean was amazing, and very unique. However, Im not sure that it plays well with milk?? Its almost as though the strong berry notes brings out a slight sourness in the milk. I tried five or six times to get them to play nicely in the cup, then realised I was waisting my precious beans fiddling around when they work so perfectly as espresso.
Are Mum2three and I alone on the strange taste? How do others feel about the Harrar Longberry with milk?
Ive been using it in a 3 bean blend with great results, hints of blueberry come through the milk but doesnt overpower it.Originally Posted by 7A737F7D702A1C0 link=1280017936/30#30 date=1287146193
The general guide I usually find myself following is.. suggary sweetness (ie. choc or caramel notes) are perfect for milk, whereas fruity sweetness (as in this case, blueberry) are born to be black :)Originally Posted by 3E373B39346E580 link=1280017936/30#30 date=1287146193
Play around though, see what you like best, but thats just what appeals to my palate. *:)
I like most Ethiopians with milk, although I rarely make my piccolo lattes larger than 65 ml (and thats from a doppio ristretto!).
Love it as a long draw in the aeropress. Resonates deep fruitiness.
Can work better in milk with darker roast levels (surprisingly, the theory of acid when applied to Harrar is not so simple).
If using with milk, have found good results with around 20% Harrar blended with others, particularly a great Indo + a naturally pulped Brazil.
agreed!Originally Posted by 66666637050 link=1280017936/35#35 date=1287272673
I will certainly be buying more, so Ill give the 20% blend a whirl ccc2!
Had an espresso of this one today, at 3 days post roast. A sweet almost nutty aroma in the bag, a creamy, buttery body, and only in the last sip right at the bottom of the cup I could taste fruit :)
This one was a light-med roast taken to just the beginning of second crack, and it was the first time I managed to get any fruit out of it. Still waiting & trying for the blueberry notes to show through....
Compared to other beans with the KKTO, it was quite an uneven roast too, but I left all the quakers in to round out the flavour.
I wouldnt worry about the quakers, and next time, try pulling it a few degrees shy of SC. This will accentuate the berriness (additionally, make sure your climb to FC isnt slower than 10deg/min). My favourite double ristretto.Originally Posted by 222F322134717273400 link=1280017936/38#38 date=1289534821
Loving this one at present. Roasted over about 17.5 mins, to just before second crack. 13 days post roast. Wow! As a double ristretto - great body, and like a chocolaty fruit salad explosion in the mouth.
Ive been using it in my blend and as single origin, the blueberry and fruit really shine through with choc notes to follow--I usually roast 20sec prior to second crack and the blueberry aroma from the roasted beans is very prominent!Originally Posted by 784D5A5875683F0 link=1280017936/40#40 date=1289606798
Ok, so Ill give it another go, this time stopping prior to second crack. Temp ramp of greater than 10/min is not a problem, except from about 180degs onward with the larger batches.
The 750gms I did before looks like it will be all but gone in a few more days anyway.. so back to roasting. :D
Ramp rates of > 10/min for a Harrar, in my opinion are too fast, but it depends upon the roasting equipment you are using - and of course how your probe works (where it is located in reference to the reading).Originally Posted by 6F627F6C793C3F3E0D0 link=1280017936/42#42 date=1289638222
Applying S-curve roasting techniques to this bean assist in developing sugars and more importantly help towards compensating for the quite substantial screen, moisture and crop variations typically found in all Harrars imported into Australia.
Originally Posted by 77777726140 link=1280017936/43#43 date=1289698296
Agreed. I should have been more specific. I dont like to go over 10deg/min either, but if they were only roasting a few degrees/min to FC then that could affect the berriness.
Last night I had a flat white of a blend I roasted 19 days ago, the Harrar has up to this stage been present in the background adding a nice highlight but last night the Longberry kicked in and totally dominated my flatty with huge blueberry notes--a very pleasant surprise indeed :) :)
I noticed this in one of my favourite blends too. I got the Harar blueberry at about Day 7 and then again at about Day 17 or 18 - quite prominently as the earthiness of Indo and robusta I had in the blend seemed to have faded.Originally Posted by 362334343F3C303F510 link=1280017936/45#45 date=1293140223
Ive never tried the Harrar, but I had exactly the same issues with the Ethiopian Guna Limmu - I had to increase the coarseness of the grind by about 50% to get the flow just right. This bean had the machine sounding like it was grinding glass, such was the noise it was emitting! The puck ended up looking quite grainy, but the coffee was right up there with the best Ive tried - just a very ugly roasted bean with massive amounts of chaff dagging around the cracks and everywhere else.
Love this bean. Great for espresso. Is very chaffy when roasted. Have drunk my way through (nearly) 7.5 kilos of it.