Results 1 to 21 of 21
Like Tree15Likes
  • 5 Post By Caps
  • 1 Post By Caps
  • 2 Post By DesigningByCoffee
  • 1 Post By CafeLotta
  • 2 Post By simonsk8r
  • 1 Post By ironic
  • 1 Post By Dimal
  • 1 Post By Dimal
  • 1 Post By DesigningByCoffee

Thread: Brazil Yellow Bourbon Especial

  1. #1
    Senior Member
    Join Date
    Nov 2013
    Location
    Sydney
    Posts
    112

    Brazil Yellow Bourbon Especial

    This is my new favourite! It took me a little while to find the sweet spot for roasting, which for me was 1 second into second crack with the Behmor. 430gm in on 1 pound P2 C+++.

    Is great as an espresso, and is beautifully sweet with milk. I know what a smooth 'mouth feel' means now. I get a real smooth 'chocolate' taste from this. This is why I am a Snob! I just got goose bumps when I ordered another 10kg from Beanbay.

  2. #2
    Senior Member
    Join Date
    Nov 2013
    Location
    Sydney
    Posts
    112
    And not even 24hrs since I clicked order and my green has arrived. Love your work Andy!
    sprezzatura likes this.

  3. #3
    Senior Member sprezzatura's Avatar
    Join Date
    Dec 2013
    Location
    Hervey Bay, QLD
    Posts
    909
    Quote Originally Posted by Caps View Post
    And not even 24hrs since I clicked order and my green has arrived. Love your work Andy!
    Superfast! Love it!

  4. #4
    UCC
    UCC is offline
    Member
    Join Date
    Jun 2013
    Location
    Cairns, Qld
    Posts
    39
    Quote Originally Posted by Caps View Post
    This is my new favourite! It took me a little while to find the sweet spot for roasting, which for me was 1 second into second crack with the Behmor. 430gm in on 1 pound P2 C+++.

    Is great as an espresso, and is beautifully sweet with milk. I know what a smooth 'mouth feel' means now. I get a real smooth 'chocolate' taste from this. This is why I am a Snob! I just got goose bumps when I ordered another 10kg from Beanbay.
    That is interesting. I have struggled a lot with this bean, and have not really enjoyed my results. I've found the cracks hard to hear also (which is why I have struggled with it). I will try using your profile and see how I go with the last little bit I have left.

  5. #5
    Life-long Learner DesigningByCoffee's Avatar
    Join Date
    Aug 2008
    Location
    Millthorpe NSW
    Posts
    1,969
    Quote Originally Posted by UCC View Post
    That is interesting. I have struggled a lot with this bean, and have not really enjoyed my results.
    I've found the Brasil's like a nice slow roast compared to most other beans, at least up to first crack … this makes them super smooth and sweet, without the baking issues that many other beans would have with this sort of profile…
    ironic and UCC like this.

  6. #6
    Senior Member readeral's Avatar
    Join Date
    Jul 2015
    Location
    Sydney
    Posts
    1,080
    Quote Originally Posted by DesigningByCoffee View Post
    I've found the Brasil's like a nice slow roast compared to most other beans, at least up to first crack … this makes them super smooth and sweet, without the baking issues that many other beans would have with this sort of profile…
    What do you consider 'slow'? I haven't been able to nail a Brazil batch either...

  7. #7
    Life-long Learner DesigningByCoffee's Avatar
    Join Date
    Aug 2008
    Location
    Millthorpe NSW
    Posts
    1,969
    On my coretto I'd normally roast Brasil 1-1.5mins slower to first crack than my 'baseline' profile, by dropping the gun 10-20 lower than I normally would for those ambient temps… here's a sample profile, but I haven't roasted any brasil for a while…

    http://coffeesnobs.com.au/home-roast...tml#post555685

  8. #8
    Senior Member CafeLotta's Avatar
    Join Date
    Jun 2012
    Location
    Melbourne
    Posts
    491
    Quote Originally Posted by Caps View Post
    This is my new favourite! It took me a little while to find the sweet spot for roasting, which for me was 1 second into second crack with the Behmor. 430gm in on 1 pound P2 C+++.
    This was the first variety I roasted after resurrecting my Behmor with a new 1600 plus front panel, the roaster having been on the shelf unused for 3 years or more.

    I tried the Behmor manual's suggestion of 400gm P3 C for Brazilian beans and used the 1600 Plus feature to reset the Rosetta time at first crack. The roast progressed into a bit of a hyperactive chaff fest which quickly got smokey. At this point I quickly hit cool. It had been a long time since the roaster had been able to roast rather bake so I thought maybe I was out of practice or hadn't been paying close enough attention. Had to throw that lot out as they were smoky smelling and a bit scorched. Gave it another go at the same setting and hovered over the roast but still came out a bit scorched even though I hit cool earlier with negligible smoke present.

    It seemed in my Behmor even set at 400gm P3 C, too much heat was present at first crack. I tried 430gms of beans at 400gm P3 B and as soon as first crack got going, dropped the element power down to 50%. This time decided to use my sense of smell also. After a couple of minutes into first crack I just caught a slight smell of smokiness (no visual) and hit cool letting it run through cooling without opening the door.

    There was a lot less chaff & the few beans showing any sign of scorching were tossed. Roast color seemed a bit light at CS6 maybe just CS7.

    After 3 or 4 days I was disappointed in the aroma in the bag and a test shot was not encouraging. Really thought I'd under-roasted.

    1 week to 1 1/2 weeks in and its a different story. Aroma is pleasant bordering on almost a bit mocha like. Flavor is nicely balanced with no overpowering elements. A mild sweetness & subtle mocha taste tops off what surprisingly is one of the best roast results I've ever had and to be honest one of the best coffees I've tasted. Last 2 mornings has left me smiling after the morning cuppa.
    Last edited by CafeLotta; 20th January 2018 at 10:36 AM.
    greenman likes this.

  9. #9
    Senior Member simonsk8r's Avatar
    Join Date
    Oct 2009
    Location
    Geelong
    Posts
    658
    Quote Originally Posted by CafeLotta View Post
    This was the first variety I roasted after resurrecting my Behmor with a new 1600 plus front panel, the roaster having been on the shelf unused for a couple of years or more.

    I tried the Behmor manual's suggestion of 400gm P3 C for Brazilian beans and used the 1600 Plus feature to reset the Rosetta time at first crack. The roast progressed into a bit of a hyperactive chaff fest which quickly got smokey. At this point I quickly hit cool. It had been a long time since the roaster had been able to roast rather bake so I thought maybe I was out of practice or hadn't been paying close enough attention. Had to throw that lot out as they were smoky smelling and a bit scorched. Gave it another go at the same setting and hovered over the roast but still came out a bit scorched even though I hit cool earlier with negligible smoke present.

    It seemed in my Behmor even set at 400gm P3 C, too much heat was present at first crack. I tried 430gms of beans at 400gm P3 B and as soon as first crack got going, dropped the element power down to 50%. This time decided to use my sense of smell also. After a couple of minutes into first crack I just caught a slight smell of smokiness (no visual) and hit cool letting it run through cooling without opening the door.

    There was a lot less chaff & very few beans showing any sign of scorching which were tossed. Roast color seemed a bit light at CS6 maybe just CS7.

    After 3 or 4 days I was disappointed in the aroma in the bag and a test shot was not encouraging. Really thought I'd under-roasted.

    1 week to 1 1/2 weeks in and its a different story. Aroma is pleasant bordering on almost a bit mocha like. Flavor is nicely balanced with no overpowering elements. A mild sweetness & subtle mocha taste tops off what surprisingly is one of the best roast results I've ever had and to be honest one of the best coffees I've tasted. Last 2 mornings has left me smiling after the morning cuppa.
    Ah that's so awesome to hear.. I'm honestly really finding resting beans to be so important nowadays... for consistency sake, and even to know what variable-changes result in what. Cool stuff
    greenman and CafeLotta like this.

  10. #10
    Senior Member CafeLotta's Avatar
    Join Date
    Jun 2012
    Location
    Melbourne
    Posts
    491
    Did another roast of this bean today and again was a bit surprised by the amount of chaff produced. Behmor setting was 400gm P3 B with 450gm of beans. Had to add a bit of time to get 1st crack going then dropped back to 50%.

    Might have been the extra bean weight requiring a bit more heat to get to 1st crack causing the extra chaff? I'll drop back a bit next time I think.

    Seems extra care is needed to avoid a chaff fire in the Behmor with this one.

    Anyone else having the same experience with this bean?

  11. #11
    Junior Member
    Join Date
    Oct 2012
    Location
    sydney
    Posts
    20
    First tried this bean last October 400G P2 B, first crack at 14 min and cool soon after, result was burning. My notes were try slower.

    next 360g P3, first crack at 17:30 and hit P2 (25%) manual, and cool at 19:15. result slightly better but around half the beans internal chaff burning and uneven profile through the bean wall. So i never bothered to even taste those Brazils, and put them aside.
    After reading this thread last week, have had a crack (don"t laugh) again....

    roasted 430G P2B for 8 minutes then hit manual P4 75% ......then at 13 minutes hit P3 50%......a few quiet snaps of first crack at 17:30 min and cool at 19:30 to 20 minutes. Yes it needs at least 7 days to rest, and now after 3 roasts like this one it is now good enough to share.

    the post by designing by coffee to roast slow and don"t worry about baking was most helpful.

    Ron
    Dimal likes this.

  12. #12
    Mal Dimal's Avatar
    Join Date
    Oct 2004
    Location
    Warwick, QLD
    Posts
    15,802
    Great stuff Ron...

    Brazilian beans are generally quite soft which requires a gentle touch when working out the most suitable profile.
    Glad to see that you've got it sorted now...

    Mal.
    ironic likes this.

  13. #13
    Senior Member CafeLotta's Avatar
    Join Date
    Jun 2012
    Location
    Melbourne
    Posts
    491
    Just tried a roast today of the Yellow Bourbon Especial with 400gm exactly using "400 P4 D - - START" giving initial displayed roast time of 22.40. Pressing the minus twice reduces the preset time (24.30) of the "D" setting slightly. This is the second of the soft bean programs Behmor suggests in the manual I have (5 yo).

    Seemed to be a more controlled roast in my Behmor with better bean swelling and more controlled and even darkening of the bean during the roast. Still a good deal of chaff but nothing like the signs of a chaff fire getting ready to break out as with the previous efforts. Minor smouldering from a couple of flying chaff embers but very little smoke. After being a little on the light side last time I went about 10-20 secs over what I should have resulting in about a CS9+.

    Hit C at first crack to adjust for Rosetta Stone timing knocking off about 50 secs and hit cool with about 10 secs to go. These will be adjusted next time to hit about a CS8 hopefully.

    My Behmor has the new upgraded Plus front panel/board installed which may perform slightly differently to the older version.
    Last edited by CafeLotta; 19th March 2018 at 11:43 AM.

  14. #14
    Junior Member
    Join Date
    Dec 2007
    Posts
    4
    I too have had trouble hearing the first crack with these beans. Anyone have a suggested profile for my Gene Cafe?

  15. #15
    Junior Member
    Join Date
    Sep 2008
    Posts
    23
    I could never hear anything on my old Gene Cafe.

  16. #16
    Senior Member Barry O'Speedwagon's Avatar
    Join Date
    Dec 2011
    Location
    PRL
    Posts
    2,370
    Quote Originally Posted by cinder View Post
    I could never hear anything on my old Gene Cafe.
    Did you have the small or large chaff collector?

  17. #17
    Junior Member
    Join Date
    Dec 2007
    Posts
    4
    I didn't know there were large and small chaff collectors. Googling just now, I think I have the large one (which came as standard).
    I might add that I never have trouble hearing the first crack with any other beans, apart from these Brazilian Yellow Bourbon and Decaf. Second crack is much quieter, of course.

  18. #18
    Senior Member CafeLotta's Avatar
    Join Date
    Jun 2012
    Location
    Melbourne
    Posts
    491
    Quote Originally Posted by CafeLotta View Post
    Just tried a roast today of the Yellow Bourbon Especial with 400gm exactly using "400 P4 D - - START" giving initial displayed roast time of 22.40. Pressing the minus twice reduces the preset time (24.30) of the "D" setting slightly.

    Hit C at first crack to adjust for Rosetta Stone timing knocking off about 50 secs and hit cool with about 10 secs to go. These will be adjusted next time to hit about a CS8 hopefully.
    Tried the CS8 roast after 2 weeks resting and was very happy with the chocolatey and velvety result. I did try it earlier but I think the 2 weeks rest is about right. Also found that correct grind and dosing was important. After switching from another bean I initially went a bit coarse and slightly underdosed which left an unpleasant after-taste. Once corrected the result was very rewarding. This will be my go to roasting profile on the Behmor for this bean.

    It is very hard to hear 1st crack. I turn off the exhaust fan and watch for chaff appearing from the 5 min left mark.

  19. #19
    Senior Member
    Join Date
    Oct 2006
    Posts
    501
    Just did a roast of this one recently myself, haven't had spectacular luck with Brazilian beans in general in the Behmor

    I normally do 1lb setting, p4 with profile D and 300gm greens on the standard behmor and pop the door open a smidge when rolling 1st crack hits, never have any issues with baked tasting beans with others but these taste baked (really flat, little crema and this is a week after roasting)

    Do Brazilian beans need the extra initial heat ramp of P2 or is P4 suitable as well?

    I'm blending these along with Peru De Selva and PNG Wahgi to make a blend for mainly milk based coffee for a couple of workmates

  20. #20
    Mal Dimal's Avatar
    Join Date
    Oct 2004
    Location
    Warwick, QLD
    Posts
    15,802
    G'day "pb"...

    You don't want to be overly aggressive roasting most Brazilian beans.
    Since most come from relatively low altitude estates the beans tend to be much less dense in structure and more sensitive to uneven roasting throughout the bean. A gentler profile will mostly provide the best results in the cup...

    Mal.
    DesigningByCoffee likes this.

  21. #21
    Life-long Learner DesigningByCoffee's Avatar
    Join Date
    Aug 2008
    Location
    Millthorpe NSW
    Posts
    1,969
    Quote Originally Posted by phrostyboi View Post
    Just did a roast of this one recently myself, haven't had spectacular luck with Brazilian beans in general in the Behmor

    I normally do 1lb setting, p4 with profile D and 300gm greens on the standard behmor and pop the door open a smidge when rolling 1st crack hits, never have any issues with baked tasting beans with others but these taste baked (really flat, little crema and this is a week after roasting)

    Do Brazilian beans need the extra initial heat ramp of P2 or is P4 suitable as well?

    I'm blending these along with Peru De Selva and PNG Wahgi to make a blend for mainly milk based coffee for a couple of workmates
    That sounds a little earlier for dropping? Like Mal said, slowly and gently is best for your profile. I find that dropping them just on second crack (sweet milk chocolate) or a little more into second crack (dark chocolate) gives the best results with Brazils They won't do too much lightly roasted … especially when you're talking milk based.
    Dimal likes 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
  •