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Thread: Advice on second green beans to buy.

  1. #1
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    Advice on second green beans to buy.

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    Hi guys, so I started roasting using Colombian Volcan Galeras beans. Had mixed results but have managed to dial in my system. Iím wanting to buy a 2nd bean to try. Something with a different flavour to the Colombian and even something that I can maybe blend with it when I get to that stage?

    Any suggestions?

  2. #2
    Senior Member greenman's Avatar
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    The Ethiopian Gambella Sundried is a great option, it would go well with the Volcan Galeras or as a single origin.
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  3. #3
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    G'day "Truman49"...

    My pick would be to grab a bag or two of "Sulawesi Blue" or "Sulawesi Rante Kapua Torajah". If you prefer a cleaner and less earthy texture, then the RKT would probably be the one to go for. Both will add great body and mouthfeel to the end result in the cup but I do enjoy the added soft spiciness provided by the Blue. I'd go with a ratio of 60/40 Colombian/Sulawesi and pull before 2nd-Crack at around the point where the batch starts to emit lots of Blue Smoke...

    Have fun,
    Mal.
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  4. #4
    Senior Member Yelta's Avatar
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    I'm big on beans of African origin, Ethiopian Yirgacheffe being one of my favorites, I find it a very easy green to roast and the flavours are quite intense.

    https://beanbay.coffeesnobs.com.au/V...e-special-prep
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  5. #5
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    Quote Originally Posted by Yelta View Post
    ... Ethiopian Yirgacheffe being one of my favorites, I find it a very easy green to roast and the flavours are quite intense.
    As one who started roasting only late last year, I agree with this. Whether or not by chance, I have found it easier to get a good roast and flavour with this bean. Of course, my comparison list is pretty short at this stage
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  6. #6
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    Thanks guys for the suggestions. I might try all of these and see which one I like the best.

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  8. #8
    Mal Dimal's Avatar
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    Yep, I love Ethiopian beans too, makes up the largest proportion of my bean-stash.
    However, never really found them to be an ideal blend partner with all of the Colombian beans I've tried over the years. I have tried them with Volcan Galeras a few years ago in various ratios, but never really found a particular blend combination that did it for me. High quality Indonesian beans, on the other hand - Beautiful...

    Mal.
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  9. #9
    Senior Member Yelta's Avatar
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    Quote Originally Posted by Dimal View Post
    Yep, I love Ethiopian beans too, makes up the largest proportion of my bean-stash.
    However, never really found them to be an ideal blend partner with all of the Colombian beans I've tried over the years. I have tried them with Volcan Galeras a few years ago in various ratios, but never really found a particular blend combination that did it for me. High quality Indonesian beans, on the other hand - Beautiful...

    Mal.
    Was thinking with my single origin hat on Mal, I'm not a blender, other than perhaps the addition of a percentage of Robusta now and again, that is until I get down to the scrag ends of a few bags, then I roast em all together, no science or thought involved, just as long as they make up my batch weight of 750 grams, have to say they usually turn out fine.
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  10. #10
    Mal Dimal's Avatar
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    Fair enough mate...
    I was only responding to the OP's desire to try blending another bean with the beans he already has on hand.

    Mal.
    Last edited by Dimal; 25th February 2019 at 07:31 PM.
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  11. #11
    Senior Member Yelta's Avatar
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    Quote Originally Posted by Dimal View Post
    Fair enough mate...
    I was only responding to the OP's desire try blending another bean with the beans he already has on hand.

    Mal.
    Yep' probably should have put my thinking cap on before posting.
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  12. #12
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    What about if I didn’t want to blend and just wanted to try something different.
    ‘Would you guys recommend the Sulawesi blue or the Ethiopian Yirgacheffe for a different flavour to the Galeras?

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    Also what are the main differences between robusta and arabica?

  14. #14
    Mal Dimal's Avatar
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    Quote Originally Posted by Truman49 View Post
    What about if I didn’t want to blend and just wanted to try something different.
    ‘Would you guys recommend the Sulawesi blue or the Ethiopian Yirgacheffe for a different flavour to the Galeras?
    I would definitely go with the Yirgacheffe....
    A very different result in the cup and a complete contrast to the Colombian, but in a very, very good way.

    Mal.

  15. #15
    Mal Dimal's Avatar
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    Quote Originally Posted by Truman49 View Post
    Also what are the main differences between robusta and arabica?
    I guess you mean results in the cup???

    Robusta has long been the bean type that gives your favourite Italian coffee the extra "kick" and mouthfeel that we all love from this coffee. This is due to the much higher caffeine content and the thick, glutinous crema that Robusta is known for. Really high quality Robusta, such as that listed on BeanBay, can even be consumed as a Single Origin, if you like coffee that will put hairs on your chest. Not bad now and again but a bit too aggressive for daily consumption for most people.

    I personally enjoy a good Robusta in a blend up to a max. of ~15% but usually closer to 10%. A little works really well but too much, and you'll be lucky to pick-up on the intrinsic nuances of the Arabica proportion of the blend. Good Arabica beans will generally be sweeter, contain a variety of fruitiness and pleasant acidity, which is why they are the more sought after bean for most speciality coffee consumers. There is also a wider range of great beans to try as well, which can make one's personal coffee journey a very interesting one.

    Have a read through some of Andy's descriptors for the wide range of both Arabica and Robusta beans that are available in BeanBay. This will give you a good idea of what to expect.

    Cheers,
    Mal.

  16. #16
    Senior Member Yelta's Avatar
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    Quote Originally Posted by Dimal View Post
    I guess you mean results in the cup???

    Robusta has long been the bean type that gives your favourite Italian coffee the extra "kick" and mouthfeel that we all love from this coffee. This is due to the much higher caffeine content and the thick, glutinous crema that Robusta is known for. Really high quality Robusta, such as that listed on BeanBay, can even be consumed as a Single Origin, if you like coffee that will put hairs on your chest. Not bad now and again but a bit too aggressive for daily consumption for most people.

    I personally enjoy a good Robusta in a blend up to a max. of ~15% but usually closer to 10%. A little works really well but too much, and you'll be lucky to pick-up on the intrinsic nuances of the Arabica proportion of the blend. Good Arabica beans will generally be sweeter, contain a variety of fruitiness and pleasant acidity, which is why they are the more sought after bean for most speciality coffee consumers. There is also a wider range of great beans to try as well, which can make one's personal coffee journey a very interesting one.

    Have a read through some of Andy's descriptors for the wide range of both Arabica and Robusta beans that are available in BeanBay. This will give you a good idea of what to expect.

    Cheers,
    Mal.
    Well said Mal, your a very patient man, I would have referenced Google.

    !0% Robusta is what I use in a roast once in a while to challenge the taste buds a little more.
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  17. #17
    Senior Member flynnaus's Avatar
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    Quote Originally Posted by Truman49 View Post
    What about if I didn’t want to blend and just wanted to try something different.
    ‘Would you guys recommend the Sulawesi blue or the Ethiopian Yirgacheffe for a different flavour to the Galeras?
    Definitely agree with Mal's suggestion of the Yirg but worthwhile getting both to help you educate your palate about the qualities of each. Then, when you are ready, try a 50/50 blend of Yirg and Sulawesi. Or if you still want to stick to one bean try a blend of a light roast and a dark roast of the Yirg for a another dimension.
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  18. #18
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    Thanks guys for the advice and Mal for explaining the difference between Robusta and arabica.
    Looks like I will be buying a fair bit of coffee from beanbay to try. Will get the Yirgacheffe and the Sulawesi blue and will look for a robusta bean as well. Cheers again.
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    Quote Originally Posted by Truman49 View Post
    Thanks guys for the advice and Mal for explaining the difference between Robusta and arabica.
    Looks like I will be buying a fair bit of coffee from beanbay to try. Will get the Yirgacheffe and the Sulawesi blue and will look for a robusta bean as well. Cheers again.
    I highly recommend the India monsoon Robusta - I've been using it at the same range that Mal suggested. It really gives the coffee a fantastic extra dimension - and of course some amazing crema.
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    Quote Originally Posted by DaveD View Post
    I highly recommend the India monsoon Robusta - I've been using it at the same range that Mal suggested. It really gives the coffee a fantastic extra dimension - and of course some amazing crema.
    Another vote here for the Indian Monsoon - I found it to be great both as an addition to a blend, and on it's own.

    My wife rated it highly, too.

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    I tried the Yirgacheffe but Im not really liking the floral flavours I get from it. What ratio should I blend it with my Colombian Volcan galleras to try and tame the floral notes?

    Also would roasting it for more or less ease the floral notes some what?

  22. #22
    Senior Member Yelta's Avatar
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    Quote Originally Posted by Truman49 View Post
    I tried the Yirgacheffe but Im not really liking the floral flavours I get from it. What ratio should I blend it with my Colombian Volcan galleras to try and tame the floral notes?

    Also would roasting it for more or less ease the floral notes some what?
    Yirg is one of my favorites Truman, I don't get the floral notes you mention, are you roasting light? I take mine quite dark, as in Italian espresso dark, about CS9, could be worth a try.
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  23. #23
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    Quote Originally Posted by Yelta View Post
    Yirg is one of my favorites Truman, I don't get the floral notes you mention, are you roasting light? I take mine quite dark, as in Italian espresso dark, about CS9, could be worth a try.
    Im just using a Kmart rotisserie oven so dont really Have any CS9 etc..I had a laugh. BUt I did roast it darker this time so I will see how it goes. How long do you age it before drinking?

  24. #24
    Senior Member Yelta's Avatar
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    Quote Originally Posted by Truman49 View Post
    Im just using a Kmart rotisserie oven so dont really Have any CS9 etc..I had a laugh. BUt I did roast it darker this time so I will see how it goes. How long do you age it before drinking?
    The reference to CS 9 is just a Coffee Snobs grading for darkness of roast, one being lightest and I think 12 darkest almost burnt.

    CS used to have a card available, no longer unfortunately.
    This pic will give you an idea.
    120_120_CScard.jpg

  25. #25
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    Quote Originally Posted by Yelta View Post
    The reference to CS 9 is just a Coffee Snobs grading for darkness of roast, one being lightest and I think 12 darkest almost burnt.

    CS used to have a card available, no longer unfortunately.
    This pic will give you an idea.
    120_120_CScard.jpg
    I couldnt see a large version of that chart so going off this one here my son says that the Colombian Volcan Galeras I did was abut a CS10 and the Yirgacheffe was a CS13.

    http://www.theroasterie.com/blog/wp-...r-spectrum.png

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    So after Ive roasted them and Im waiting for them to release CO2 for 3 days or so is it ok to keep them in a zip lock bag so the CO2 can leak out?

  27. #27
    CoffeeSnobs Owner Andy's Avatar
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    Quote Originally Posted by Truman49 View Post
    I couldnt see a large version of that chart
    see:
    https://coffeesnobs.com.au/beanbay-b...ber-cards.html

    There is a Zip file attached to that post with a higher resolution version (which is actually better than the original card)
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  28. #28
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    Quote Originally Posted by Truman49 View Post
    So after Ive roasted them and Im waiting for them to release CO2 for 3 days or so is it ok to keep them in a zip lock bag so the CO2 can leak out?
    For sure, as long as it has a one-way valve for the excess C02 to escape. It's also a good idea to seal the bag, as the zip locks are not fail-safe. If you don't have a bag sealer, you can use something like an iron.
    The C02 can also help replace any 02 hanging about, keeping the beans fresher. Until you unseal it of course.

    GrahamK
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    Quote Originally Posted by GrahamK View Post
    For sure, as long as it has a one-way valve for the excess C02 to escape. It's also a good idea to seal the bag, as the zip locks are not fail-safe. If you don't have a bag sealer, you can use something like an iron.
    The C02 can also help replace any 02 hanging about, keeping the beans fresher. Until you unseal it of course.

    GrahamK
    it doesn’t have a valve. But I ordered some from here and they should arr8ve tomorrow. Thanks.
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  30. #30
    CoffeeSnobs Owner Andy's Avatar
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    Ziplock bags (that you put kids school lunch sandwiches in) are not the same thing as ziplock coffee bags.

    Even without the valve, the coffee bags are actually 3 layers.

    Inner layer is "food grade" and won't leach petrochemicals into the contents, next layer is foil to barrier air (in and out), third layer is PET (coke bottle) to give strength and flexibility. Add to that a valve to let CO2 out and not let air in and you have a high-tech storage container.

    Some CS'rs are using freezer bags inside their valve coffee bags and getting many reuses out of them too.
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    Thank you all for this valuable discussion. As I am preparing for my next order, this has helped me with my choices. Looks like it will be a large order and hoping to try out some of the blending options discussed here. Thanks.

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    Damn! I can't wait to try home roasting...
    Great thread and good info for me too. I hope to get into the game with a Gene Cafe hopefully by the end of the year... Thanks all the seniors!

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    Quote Originally Posted by LauriG View Post
    Damn! I can't wait to try home roasting...
    Great thread and good info for me too. I hope to get into the game with a Gene Cafe hopefully by the end of the year... Thanks all the seniors!
    2 words... popcorn machine
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  34. #34
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    Quote Originally Posted by shauno View Post
    2 words... popcorn machine
    I already have one, which was legit bought for popcorn, just a nice coincidence that I'm now thinking of using it for roasting beans!

    Can you get some really pukka roasts with a standard and unmodified popcorn maker?

  35. #35
    Super Moderator Javaphile's Avatar
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    Quote Originally Posted by OhhEnnEmm View Post
    I already have one, which was legit bought for popcorn, just a nice coincidence that I'm now thinking of using it for roasting beans!

    Can you get some really pukka roasts with a standard and unmodified popcorn maker?
    You'll find the answer to most of your popcorn popper questions here: https://coffeesnobs.com.au/roasters/...ng-popper.html


    Java "Pukka what?" phile
    Toys! I must have new toys!!!



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