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Thread: Brazil pulped naturals

  1. #1
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    Brazil pulped naturals

    I roasted some of this and it was pleasant but unremarkable.

    Tried a different profile buy shaking the popper at about 150C to slow the temperature rise and extend the Maillard reaction.

    what an amazing difference with milk it was a subtle pleasant flavor initially that gently intensified and lingered well after the coffee was gone.

    As Espresso it also was initially mild with this lovely lingering finish

    the only conclusion is that ever roast I have previously done was substandard :-[

    or I just stumbled on something magic for this bean.


  2. #2
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    Re: Brazil pulped naturals

    Any other comments for this bean as a SO? I have some left over and was thinking of roasting it up later today. Have previously only used it in blends.

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    Re: Brazil pulped naturals

    I did a batch of this coffee to take on holidays and my cooler rig (ghetto corretto cooler) died on me right as I went to use it. I had to cool the beans as best I could running round trying to hook up a fan to hold them under.

    As a consequence they went past my intended point and ended around CS10, just short of oily.

    I only had a stovetop pot & grinder on holiday, and the beans tasted a bit overdone. Part of it was the slightly burnt flavour imparted by the stovetop pot, but part was the roast.

    Moral of the story - I reckon theyd be better at around CS8. And I probably wont buy more, with so many other great coffees to try.

    I am a roasting expert now, a veteran of a huge 10 roasts in my coretto ;) So take my comment for what its worth. :)

  4. #4
    Senior Member greenman's Avatar
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    Re: Brazil pulped naturals

    As a single the Natural is pleasant and unremarkable, it is a great base for blending and I always have several kgs in my green bean stash ;) :) :) :)

  5. #5
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    Re: Brazil pulped naturals

    Great, ill give it a try on its own. I probably only have enough to roast 250g anyway. Greenman....what other beans have you had success blending it with?

    Quote Originally Posted by 6F4D504177505D484117240 link=1309055897/2#2 date=1337636432
    I did a batch of this coffee to take on holidays and my cooler rig (ghetto corretto cooler) died on me right as I went to use it. I had to cool the beans as best I could running round trying to hook up a fan to hold them under.

    As a consequence they went past my intended point and ended around CS10, just short of oily.

    I only had a stovetop pot & grinder on holiday, and the beans tasted a bit overdone. Part of it was the slightly burnt flavour imparted by the stovetop pot, but part was the roast.

    Moral of the story - I reckon theyd be better at around CS8. And I probably wont buy more, with so many other great coffees to try.

    I am a roasting expert now, a veteran of a huge 10 roasts in my coretto* ;)* So take my comment for what its worth.* :)
    ha, we are about the same in terms of coretto roasts. Loving it though.

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    Re: Brazil pulped naturals

    Yep Im loving it too, did 1kg on the weekend and just ordered $100 worth of new beans.

    I have just finished building a better cooler - ghetto coretto mk2. $15 for a 2nd hand leaf blower from gumtree, blowing into a plastic bucket, which has a 10cm strip of the old metal bucket riveted to the insides at the top, with metal fly screen sandwiched in between. End result is like a home made metal sieve rivetted into the plastic bucket.

    First trial last weekend and I learned the hard way that the blower is way more powerful than Id thought. Dumped the beans in, switched on, had a hot bean shower.* >:( Managed to switch it off and only lose 2/3 of the batch. Peals of laughter from the house over the back fence, apparently their kids were watching out the upstairs window.* :-[

    So now I have a screen panel cut out of the plastic bucket lid, and that goes on before firing it up. Works beautifully* :)



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    Re: Brazil pulped naturals

    Haha, very nice. Im still old school - the old fan and sieve job. Works ok.

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    Re: Brazil pulped naturals

    Did a small roast of it today. My thermocouple decided it would died just as i threw the beans on....not happy.

    Anyway attempted to do the roast by sight and smell. My only issue was it was a long drawn out roast where i never heard 1st crack. I ended up pulling the roast around 20min and as i began to cool i heard the occassional crack. Hoping it was on verge of 2nd crack.

    Surely after 20min and with a cs9 type finish 1st crack would have been and gone? I did see a fair bit of chaff after about 7 or 8 min which is usually a good indicator. Anyway keen to see how it goes. My roasted stash is shrinking, needed something.

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    Re: Brazil pulped naturals

    20m is long, my longest has been about 18m to 2nd crack.

    Generally I have found, at least with Gambella Sundried, the order is always the same
    [list bull-blueball][*]Chaff (mostly ends before)[*]1st C (mostly ends before)[*]Smoke (mostly ends before)[*]2nd C[/list]
    So... did you notice any smoke?

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    Re: Brazil pulped naturals

    No, i didnt see any smoke. It was an odd roast but i guess when i cant tell the temp i dont know how much heat is going on in there especially early on as i try to slowly increase it. I guess the big test will be tasting it. Im getting the old flu so taste really isnt happening too well at the moment anyway. Maybe i should save all my faild roasts for when i get sick. ;)

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    Re: Brazil pulped naturals

    Finally gave this bean a go today - i think about 10days post roast. The smell was a bit different to what i would have expected but nothing bad. As you have all stated there is nothing special about this bean and my experience is no different. A very bland taste but quite smooth with a nice mouth feel. I couldnt really get any flavours, bit musty to be honest. I can see how it would work well as a base for a nice blend though :o

  12. #12
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    Re: Brazil pulped naturals

    Just roasted some of this up, looking forward to trying it out, dont expect anything particularly spectacular, I was mainly intending to use it as a base for blends.

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    great base, unremarkable, very mellow, smooth and no acidity. Good body though.

  14. #14
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    roasted 500g of this on the BBQ,
    I decided to experiment, a little from the normal

    details:
    i decided to extend the time to first crack from the usual 11-14min to first crack at 15min by lowering the temp from 250-270 to 230-250 degrees.
    Once first first crack began, i turned the gas up to shorten the time between first crack to second crack. A lot of Smoke!
    second crack started at 19min
    pulled off BBQ at 20min. cooled.

    Beans Rated at cs10.

    Day 7 tasting:
    Very smooth, Mild cocoa flavours, good body.

    Prefer the Ceja de selva out of the starter pack.

    Glen.

    Next up "Uganda Kisoro AA"

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    Hi, i roasted this bean on my behmor using 1/4 P2 C for the max roast time. i found that the roast wasnt dark enough for my liking as i wanted to use it as a base for a blend.
    For those of you who use a behmor is the P1 or P3 profile better for this bean in order to get a darker roast



    Attached is a picture of the roast

    IMAG0422421794796.jpg

  16. #16
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    Quote Originally Posted by greenman View Post
    As a single the Natural is pleasant and unremarkable, it is a great base for blending and I always have several kgs in my green bean stash
    I do the same. Was wondering if there is any more info about it available (other than what's on BeanBay)?

    Pete

  17. #17
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    Re: Brazil pulped naturals

    I use 310 g green on the P2, 1 lb, C cycle and have never had a bean make it through to the end before hitting a rolling 2 C. I open the door for a minute after 1 C and still need to hit the cool button at the first snaps of 2 C. I've roasted the brazil pulped natural using this cycle and let it go to rolling 2 C before hitting cool as I wanted darker roasted beans for a blend.

  18. #18
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    I got the Brazil Pulped Naturals not long ago and roasted them up using the Behmor, I have been roasting for 8 years so can get the roast pretty good. This batch though after resting for a 3-4 days has got a nasty funk to the aroma and flavour of the coffee. I thought it might be something with that roast so roasted another batch. Unfortunately it is not my roasting. The beans are stored with all my other beans with no moisture or excess heat to them, and inspection of the bean seems normal but still a nasty funk in the cup. I have not tried this bean before so this could be its flavour profile, but doubt it.
    Has anyone else come across an unpleasant aroma or flavour profile with this bean. It is nothing like any other Brazil I have tried. And unfortunately do not like it.

  19. #19
    UCC
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    I have not bought/roasted these in a very long time. I don't remember a 'nasty funk', but they were probably the least enjoyable beans I have bought from Beanbay (along with China, I know it had its fans but all I ever tasted was dirt).

  20. #20
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    Brazil pulped naturals

    I use them all the time in a blend and I've never had a problem.

    They've never been funky: not a great flavour but good in a blend.

  21. #21
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    Quote Originally Posted by thegoodies View Post
    I have not tried this bean before so this could be its flavour profile, but doubt it.
    Has anyone else come across an unpleasant aroma or flavour profile with this bean.
    What sort of roast profile did you use 'goodies'?
    These don't like to be roasted too quickly or taken too close to 2nd-Crack. My experience with these (a few years ago) doesn't light up the palate all that much but they do provide a nice clean coffee flavour profile, very sweet and great body; and is why they are used as a base blending bean in so many commercial offerings...

    Mal.
    DesigningByCoffee likes this.

  22. #22
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    tg, have just finished a bag of naturals, and no probs with the beans.

    I found for me that they were not the best s/origin espresso but good in blends.

  23. #23
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    I agree that these are bland but have great body. I also find it useful to blend with a bean thats thin in body and strong in flavour.

    Cheers

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