Results 1 to 30 of 30
Like Tree20Likes
  • 1 Post By g
  • 1 Post By Andy
  • 2 Post By CaffeinatedAndrew
  • 1 Post By coffeechris
  • 2 Post By Freelander
  • 3 Post By Dimal
  • 1 Post By daledugahole
  • 1 Post By JohnA
  • 1 Post By JohnA
  • 1 Post By JohnA
  • 2 Post By Yelta
  • 2 Post By brettreaby
  • 2 Post By nickR

Thread: Rwandan Nyungwe A

  1. #1
    Member
    Join Date
    May 2008
    Location
    Newcastle NSW Australia
    Posts
    85

    Rwandan Nyungwe A

    Has anyone been roasting this bean lately. Am roasting with a V1 Behmor, first time roasting with this bean. Using 300g P2 C and found C1 kicked in at 13.30 min which coincided nicely with the drop in power to 70% and stopped roast at 19.15min. Stopped it there because I was sure C2 must be fast approaching however there was no sounds of C2 when cooling. >6 min seems a long time between cracks?? Roasted beans weighed 250g and colour CS9. Post roast 7 days taste is Ok but nothing outstanding. I am thinking this roast may have stalled. How have others found this bean??
    Thanks Cicarda

  2. #2
    Senior Member
    Join Date
    Jul 2011
    Location
    Maddingley
    Posts
    135
    Hi Cicarda, I have been roasting this bean on P3 using a V1 Behmor. Took it to probably CS10 and it has a lot of depth in flavour. It was roasted a couple of weeks ago but from memory it took a long time to hit second crack. Worth persisting with this bean.

  3. #3
    Member
    Join Date
    May 2008
    Location
    Newcastle NSW Australia
    Posts
    85
    Thanks dan77 also read some notes from greenbay says to try a slow roast profile and darker roast. So P3 and touching on second crack might just be the go! Will be a couple of weeks from my next roast, so will report back.
    Cicarda

  4. #4
    Member
    Join Date
    May 2008
    Location
    Newcastle NSW Australia
    Posts
    85
    OK tried these beans at 1lb P3B for 300g. Roasted outside as usual very cold 10C. a 20min roast time on the Behmor. C1 with 2min left on the clock and added max time (3min 20 extra). Did not reach C2 however very even CS9.5 colour. Sampled this roast at day 3 and already it tastes more complex compared to previous roast. Seems the slower ramp up bringing out the best in this bean. Will continue to experiment!
    Cicarda

  5. #5
    Senior Member
    Join Date
    Jul 2011
    Location
    Maddingley
    Posts
    135
    I had to roast inside on the stove under the range hood this winter as I was wasting too many beans due to the ambient temperature and wind messing with my roasts. All the best!!

    Dan

  6. #6
    g
    g is offline
    Junior Member
    Join Date
    Sep 2006
    Posts
    5

    rwanda Nyungwe A not very nice??

    Iknow this is an old thread but i am having trouble with this bean twice now roasted to CS10 10 seconds into C2 (300 g P2 B) (how i start most beans Lazy Boy) BUT the roast has asour back note and vegetal aroma whiuch is vbery unpleasant
    any ideas
    the beans do not look "Good sized beans, super clean washing and very well sorted." as described rather small and ill assorted maybe wroing batch?
    DesigningByCoffee likes this.

  7. #7
    CoffeeSnobs Owner Andy's Avatar
    Join Date
    Mar 2004
    Location
    Internet
    Posts
    15,475
    Blog Entries
    1
    Old thread? Yes, this is a different shipment but still a great coffee this year.


    CS10 and "a sour back note" sounds like too fast and too dark.


    Add 50g to your batch, slow the roast down, pull it a little earlier. Think more CS9 and the sour could be coming from too fast a roast (not cooking through a dense bean)

    This is a stunning coffee, one of the best beans this year and I'll be surprised if you can't get something very good from it but you will have to change your process... repeating the same and getting similar results is an expected outcome.

    chokkidog likes this.

  8. #8
    Junior Member
    Join Date
    Jun 2011
    Location
    Adelaide
    Posts
    25
    I'm not liking these beans, little flavour and poor crema I'll try slowing the roast down next time.

  9. #9
    Senior Member chokkidog's Avatar
    Join Date
    Apr 2008
    Location
    Victoria, Australia
    Posts
    1,990
    How fast was it?

  10. #10
    Member
    Join Date
    Jan 2013
    Location
    Brisbane, QLD
    Posts
    61
    Quote Originally Posted by dolmar View Post
    I'm not liking these beans, little flavour and poor crema I'll try slowing the roast down next time.
    Weird... this bean oozes out like caramel for me when roast to around CS9.5/10 and getting shit loads of creama. Using 400/P4 on Behmor dropping the temp on first crack to to 25% for around a min then back to 50% hitting the cool after a few second cracks. Never had such a beautiful naked portafilter extraction like this before
    chokkidog and sprezzatura like this.

  11. #11
    Senior Member chokkidog's Avatar
    Join Date
    Apr 2008
    Location
    Victoria, Australia
    Posts
    1,990
    Weird? Not really. ;-)

    There's nothing wrong with the bean.

    It's a cracker.

  12. #12
    Junior Member
    Join Date
    Jun 2011
    Location
    Adelaide
    Posts
    25
    Quote Originally Posted by chokkidog View Post
    How fast was it?
    15 min with a corretto roaster.

  13. #13
    Senior Member coffeechris's Avatar
    Join Date
    Jul 2011
    Location
    Melbourne
    Posts
    655
    15 mins with a corretto, popcorn machine or any roaster still depends on what's happening within that 15 mins. I use to roast on a Corretto and the now roast on a larger type of roaster and most of my roasts time wise are the still the same. What happens before FC and for how long and what happens after FC and for how long will make some difference in the end result.

    Like the others on this thread have said this bean is a great one and I think its a great one as a stand alone single Origin.

    Chris
    sprezzatura likes this.

  14. #14
    Junior Member
    Join Date
    Mar 2015
    Posts
    10
    I believe this maybe the best coffee I have ever had. The start of the pour looks like a block of "old gold chocolate" oozing out the portafiller. I wouldn't consider using in a blend as it is just so good as a stand alone. A bag of the current crop arrives today. Fingers crossed it's just as good.
    Stuart
    Andy and sprezzatura like this.

  15. #15
    Junior Member
    Join Date
    May 2016
    Posts
    5
    I really want to try it.

  16. #16
    Senior Member
    Join Date
    Apr 2007
    Posts
    295
    Quote Originally Posted by CaffeinatedAndrew View Post
    Weird... this bean oozes out like caramel for me when roast to around CS9.5/10 and getting shit loads of creama. Using 400/P4 on Behmor dropping the temp on first crack to to 25% for around a min then back to 50% hitting the cool after a few second cracks. Never had such a beautiful naked portafilter extraction like this before
    going to roast my first batch of these and will give this a shot.
    was going to go p3, but will try the p4 profile and then follow the rest of your routine.

    will let you know how i go

  17. #17
    Senior Member coffeechris's Avatar
    Join Date
    Jul 2011
    Location
    Melbourne
    Posts
    655
    This is a great bean to roast and you get good results from different roast levels.

  18. #18
    Senior Member
    Join Date
    Apr 2007
    Posts
    295
    took a long while to get fro first crack to second, that i stopped it before it reached second crack, thinking i dont want to take them too far.
    think may still have taken it a tad too far, some looked a little too dark

    still will see how they are in the cup in a few days time


  19. #19
    Mal Dimal's Avatar
    Join Date
    Oct 2004
    Location
    Warwick, QLD
    Posts
    15,502
    Always difficult to tell from a PC Monitor but they look pretty decent to me John...

    Mal.

  20. #20
    Senior Member coffeechris's Avatar
    Join Date
    Jul 2011
    Location
    Melbourne
    Posts
    655
    Looks good to me, its how they taste at the end of the day which matters most. As mentioned this bean in my opinion is a good one and you can get away with them being at different roasts levels. I tend to just take these into second crack.

  21. #21
    Senior Member
    Join Date
    Apr 2007
    Posts
    295
    cheers guys, yes, how they taste is most important...will find out in around 6 days time

  22. #22
    Mal Dimal's Avatar
    Join Date
    Oct 2004
    Location
    Warwick, QLD
    Posts
    15,502
    Try 'em now John...

    Mal.

  23. #23
    Senior Member daledugahole's Avatar
    Join Date
    Nov 2012
    Location
    Port Macquarie, NSW
    Posts
    113
    Put me in the 'lover' category for this bean too. I've got the v1 Behmor side by side now with the new 1600plus. I'm doing one roast of this bean lighter (pre second crack), and blending with one darker (cs9 - just into second crack). I think from memory Andy's daughter(?) did something similar in the golden bean a couple of years back with great success. The lighter roast is beautiful smelling, all fruity and sweet. While the darker oozes chocolate for mine. Blending the two seems to get the best of both worlds in the cup - with milk and black. For the record, I've got twin batches (light and dark) of the Indian Monsoon Malabar which I'm applying the same plan too... See what happens!
    Happy roasting.
    JohnA likes this.

  24. #24
    Senior Member
    Join Date
    Apr 2007
    Posts
    295
    Quote Originally Posted by daledugahole View Post
    Put me in the 'lover' category for this bean too. I've got the v1 Behmor side by side now with the new 1600plus. I'm doing one roast of this bean lighter (pre second crack), and blending with one darker (cs9 - just into second crack). I think from memory Andy's daughter(?) did something similar in the golden bean a couple of years back with great success. The lighter roast is beautiful smelling, all fruity and sweet. While the darker oozes chocolate for mine. Blending the two seems to get the best of both worlds in the cup - with milk and black. For the record, I've got twin batches (light and dark) of the Indian Monsoon Malabar which I'm applying the same plan too... See what happens!
    Happy roasting.
    thanks for this tip on blending the darker with lighter roast. Something i'll definitely try.
    daledugahole likes this.

  25. #25
    Senior Member
    Join Date
    Apr 2007
    Posts
    295
    made my first coffee with this one today. Had to adjust the grind a little finer with this bean, but the result was very nice. Lots of crema, and worked very well as a latte or as a short black.

    this roast was on p4 and taking it to just on second crack. Roasted my second batch today also, this time using p3 and stopping it a little earlier then 2nd crack.
    this bean does take a long time to get to second crack thats for sure.

    Thanks for the recommendation on this bean Andy.

    Will be interesting to taste the results between the 2 roasts, then to blend the 2 together and try that as well
    daledugahole likes this.

  26. #26
    Senior Member
    Join Date
    Apr 2007
    Posts
    295
    i tried the lighter roast today and didnt enjoy it as much. Much prefer the bold flavours of the dark roast which was taken just into second crack.

    will combine the 2 different roasts next, but think the dark roast is the winner for me. Will continue getting this bean for sure
    Dimal likes this.

  27. #27
    Senior Member Yelta's Avatar
    Join Date
    Jun 2009
    Location
    Moonta SA.
    Posts
    5,189
    Quote Originally Posted by JohnA View Post
    i tried the lighter roast today and didnt enjoy it as much. Much prefer the bold flavours of the dark roast which was taken just into second crack.

    will combine the 2 different roasts next, but think the dark roast is the winner for me. Will continue getting this bean for sure
    No argument from me John, I take all of my roasts to SC or even a few seconds beyond, light roasts just don't do it for me.
    JohnA and Logga like this.

  28. #28
    Senior Member brettreaby's Avatar
    Join Date
    Oct 2011
    Location
    Melbourne
    Posts
    258
    just drinking now a 4 day old blend of 50% Rwandan Nyungewe A and 50 % Aceh Gunung Bandahara. Taken to quite dark - but no oil. [ i say this because my CS card shows cs10 as pretty light so not sure how to rank the darkness of roasts in fact]

    Bold, well rounded with some citrus I am very happy with this blend.

    In comparison I didn't enjoy the Rwandan as a SO very much, hence the idea to blend.


    Quote Originally Posted by JohnA View Post
    i tried the lighter roast today and didnt enjoy it as much. Much prefer the bold flavours of the dark roast which was taken just into second crack.

    will combine the 2 different roasts next, but think the dark roast is the winner for me. Will continue getting this bean for sure
    Dimal and JohnA like this.

  29. #29
    Mal Dimal's Avatar
    Join Date
    Oct 2004
    Location
    Warwick, QLD
    Posts
    15,502
    That's what's great about home-roasting, eh...
    Can't beat a 'custom' profile or blend, just how you like it...

    Mal.

  30. #30
    Coffee Fiend
    Join Date
    May 2013
    Posts
    50
    8 days post roast now, and I am a fan - wasn't too fond of them earlier.

    Little nuggety balls of choc goodness, these beans. Hot chocolate in a coffee.

    Together with the Niguraguan Matagalpas for malty Milo flavor, I'm doing well with the chocolatey end of the roast spectrum at present!
    Dimal and JohnA like this.

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •