Results 1 to 20 of 20

Thread: Ugandan Busamaga

  1. #1
    Senior Member speleomike's Avatar
    Join Date
    Nov 2005
    Location
    Sydney
    Posts
    942

    Ugandan Busamaga

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    Hi all

    The Ugandan Busamaga is quite interesting. Fairly ordinary aroma, nothing special but my wife and I have found raspberry and chocolate in this bean. Its great as a SO espresso or with a bit of milk added. However it depends a bit on the pour. The raspberry was detected when the pour was quite slow and Galatea squealing a bit. Backing off a bit one gets chocolate but the fruitiness disappears.

    I also have tried this in a LaPavoni Europiccola. It needs a finer grind and one gets a nice smooth body and chocolate.

    Roast: GeneCafe, 250 gms, Set temp 235C, FC 13.5 mins and loud, turn down temp to 228C, SC 17.5, end immediately at SC.
    Roast date: 30 Nov.

    Mike



  2. #2
    Member
    Join Date
    Nov 2008
    Location
    Sydney
    Posts
    62

    Re: Ugandan Busamaga

    I roasted 2 batches of the Ugandan with my GeneCafe, but with mixed results so far ...

    First batch 0-5 minutes at 150 then 5-15 minutes (FC @13.5) at 250 then 15-19.5 minutes (SC) at 220 then stopped
    Second Batch 0-12.41 minutes (FC) at 250 then 12.41 - 17 minutes (SC) at 235 then stopped.

    Both came out of the machine SC10 looking great, but with virtually no coffee smell but with a fumey chemical smell. Kind of hoping the coffee bit develops over the next week or so.

    Same issue, but worse with the Ethiopian Sidamo Guji. Had some Columbian Supremo which was good out of the machine, and some Brasil Santos which was great straight out of the Gene, so I think Im doing it right.

    Does the coffee aroma develop as the beans get older (I know they change, but hope its a lot...)

  3. #3
    Senior Member
    Join Date
    May 2008
    Posts
    600

    Re: Ugandan Busamaga

    dont know why people dont like the smell on this one. I have some sitting in my grinder, and it smells great. I roasted up some brazil bourbon bold, ugandan, ethiopian sidamo and mocha java decaf. This one had the best smells coming from the bag for sure . Im drinking 2 days in, and its good. The thing thatjumped out at me was the really earthy body.

  4. #4
    Mal Dimal's Avatar
    Join Date
    Oct 2004
    Location
    Warwick, QLD
    Posts
    17,114

    Re: Ugandan Busamaga

    Quote Originally Posted by jaclarkaus link=1229254995/0#1 date=1229311017
    Does the coffee aroma develop as the beans get older (I know they change, but hope its a lot...)
    Gday jaclarkaus,

    Yes mate, both the coffee flavour and aroma (usually) develop over a few days post roast. Depending on the bean variety and the roast depth, this can vary quite a bit, namely, from 2-3 days to over a week. Providing youre storing the roasted beans properly (in a 1-Way Valve bag with the bag stored in a cool, dark, airy and dry spot with no absorbable odours) and make sure you squeeze out as much air as possible after opening and re-storing, you should start trying brews every day as the beans age.

    This will give you a much better idea of how the flavour(s) develop and when the flavour peaks. Theres a lot to learn about roasting coffee if you yearn to be able to control the roast profiles to suit your own palate preferences so its a good idea to keep records of all the roasts you do, including cupping impressions (doesnt need to be anything fancy so long as the descriptions mean something to you). That way, as time goes on and you get more and more roasts under your belt, youll have a great guide as to how to roast beans to suit you, what works and what doesnt work. Such a reference is worth its weight in gold over time.

    All the best mate and have fun... :)

    Cheers,
    Mal.

  5. #5
    Member
    Join Date
    Nov 2008
    Location
    Sydney
    Posts
    62

    Re: Ugandan Busamaga

    New to the Gene, but had great result with the Brasil Santos, which is why this one threw me.

    Understand beans age, used Toby Estate before this and wouldnt use them less than 1 week (or over 4) as they produced a variy gassy shot when new.

    Just wondering if they get a coffee taste and smell after a while, also how dark are people roating this one?

  6. #6
    Senior Member speleomike's Avatar
    Join Date
    Nov 2005
    Location
    Sydney
    Posts
    942

    Re: Ugandan Busamaga

    Hi

    I roasted mine to about 10-11
    Try a lower temp than peaking at 250C.

    Mike

  7. #7
    Senior Member
    Join Date
    May 2008
    Posts
    600

    Re: Ugandan Busamaga

    CS10 for me. Heard first of SC at 234, got going at 236. Pulled about 15s into rolling SC.

  8. #8
    Senior Member
    Join Date
    Mar 2007
    Posts
    201

    Re: Ugandan Busamaga

    I Love this bean, I raosted it to SC + 0 sec , 218c in 17.25mins.
    I pretty much only drink ristretto I find this bean incredebly sweet with a sort of fruity/musk/vanilla aroma. I have found with the above raost profile i need a fairly hot shot to bring the acidity into balance.

  9. #9
    Member
    Join Date
    Nov 2008
    Location
    Sydney
    Posts
    62

    Re: Ugandan Busamaga

    Quote Originally Posted by speleomike link=1229254995/0#5 date=1229324167
    Hi

    I roasted mine to about 10-11
    Try a lower temp than peaking at 250C.

    Mike
    The 250 is the GeneCafe temp not bean temp. Beans wouldnt get to that with a rocket behind them ... :)

  10. #10
    Senior Member speleomike's Avatar
    Join Date
    Nov 2005
    Location
    Sydney
    Posts
    942

    Re: Ugandan Busamaga

    Hiya

    Yeah I know, I have a Gene myself and the real bean is lower than what is indicated or set. It was a thought that you might have overheated them as the highest I usually run the temp setting at is 235. I didnt get any "fumey chemical smell".

    Genes can behave differently though depending on the year/model, voltage supply and input air temperature.

    Mike

  11. #11
    Member
    Join Date
    Nov 2008
    Location
    Sydney
    Posts
    62

    Re: Ugandan Busamaga

    Roasted third batch today with my Gene.

    The odd smell goes after a few days, and they start developing more coffee smell. Seems at least 2 weeks needed before drinking (or at least finished using the first batch 2 weeks after roasting ... some people cant wait!) and keeps getting better.

    Very happy with the result.

    As an aside, after a few plans found I use my gene by setting to 250/30min if cold until first crack (11-14minutes) then back off to 235 until right colour/second crack (usually another 4-6 minutes) then press to cool (so 15-19 minutes all up). If already used (warm), leave it at 235 the whole way through.

    During the 250 degree phase it only gets close coming into First Crack, so not sure there would be much difference leaving it at 235 for the whole roast.

  12. #12
    Senior Member speleomike's Avatar
    Join Date
    Nov 2005
    Location
    Sydney
    Posts
    942

    Re: Ugandan Busamaga

    Hi jac

    I turn on the Gene before the first run and let it get to about 150C then hit cool. It stops at 60C and I then load in my first batch of beans and usually set it to 235C then start. At FC (11-15 mins) I then turn it down to 228C and then tell it to cool at SC (or maybe 1 min before or 30 secs after depending on the bean and what roast I wish).

    For subsequent runs its already warm.

    Mike

  13. #13
    Senior Member redzone121's Avatar
    Join Date
    Oct 2007
    Location
    New Zealand
    Posts
    1,162

    Re: Ugandan Busamaga

    Roasted 700gm today, great roasting smell before FC. Fairly standard roast, no different to most. Pulled about 20 secs in to SC @ 15min .40secs. CS9, Ill try to wait but cant promise too much !

  14. #14
    Senior Member
    Join Date
    May 2007
    Posts
    721

    Re: Ugandan Busamaga

    How does this one compare to the Bugisu? Ive only done one roast of it and its either I didnt nail the roast well (which is likely) or it is a very different bean to the Bugisu. I was hoping it would be close to if not similar to the Bugisu.

  15. #15
    Senior Member
    Join Date
    Feb 2008
    Posts
    1,339

    Re: Ugandan Busamaga

    Quote Originally Posted by 715A486B507A4C4F4D5A4C4C503F0 link=1229254995/13#13 date=1233818140
    How does this one compare to the Bugisu? Ive only done one roast of it and its either I didnt nail the roast well (which is likely) or it is a very different bean to the Bugisu. I was hoping it would be close to if not similar to the Bugisu.
    Theyre about as close as apples are to oranges. Youre not alone in thinking that coffees from the same country will be similar. Might help if you think of it as growing a granny smith apple and a delicious in the same orchard....or having two children and expecting them to have the same personality! ;)



  16. #16
    Senior Member
    Join Date
    May 2008
    Posts
    441

    Re: Ugandan Busamaga

    I was also hoping this one was similar to the Bugisu which I got in my starter pack (and loved! A lot - probably one of my favourites so far). Have no idea if the respective roasts I did with these beans was a factor, but they seem like very different beans (Im talking flavour profile, here).


    On the bright side, the Busamaga is also delicious! I didnt cup it formally (have gotten out of the habit lately...), but I distinctly remember that it had a brown sugar-like sweetness (in milk). Seems to be fairly low acid (at our ~SC roast) in the cup and lacks any fruitiness (which was what I loved about the Bugisu). Not a bad thing, though - just different.

    Cheers
    Stuart.

  17. #17
    Junior Member
    Join Date
    Jan 2006
    Posts
    13

    Re: Ugandan Busamaga

    Hey guys.

    Im having a little trouble with this bean; *Im getting a really bitter cup out of it, just wondering if under-roasting can cause this? *I may have stopped way before second crack after burning my first batch. *So Im just curious if an under-roast can produce such a bad taste.

    The roasted beans have been sitting for a week and its still bitter.

    cheers.

    Ben

  18. #18
    Senior Member fatboy_1999's Avatar
    Join Date
    Jul 2004
    Location
    Melbourne
    Posts
    2,130

    Re: Ugandan Busamaga

    Ben,

    Im drinking this one at present and having no bitterness. In fact, its very nice indeed.

    What do you roast with and what sort of timings did you roast to?

    I personally roast on the BBQ with a drum and most of my roasts are within the 20 minute mark.
    From memory, this one hit 1st at around 14 minutes, heat was reduced and roast was pulled around 17 minute mark, prior to 2nd crack starting, but not by much.

    Certainly, if you rost lighter, youll get different tastes, but I have not really had this one much differently to the profile above, so have not experienced the bitterness you are getting.

  19. #19
    Senior Member
    Join Date
    Nov 2007
    Posts
    160

    Re: Ugandan Busamaga

    Ive only roasted 1 batch of this so far:
    1st C: 209 @ 12min, 2nd C: 221 @ 16.30 min, Pull: 222 @ 16.45

    Notes from diluted espresso cupping:
    Aroma = some molasses, green apple, slight earthiness and brown sugar.
    Taste = Green Apple, sweet fruitiness and an underlying warm sweetness probably best described as vanilla. This particular roast tasted a bit "baked", due to the slow climb to 1st C I assume.
    Acidity = bright, clean and balanced.
    After Taste = A slight ashiness/Carbony note that detracts but doesnt spoil, a crisp fruitiness and that underlying warm vanilla sweetness.

    Next roast I will quicken the ramp to 1st C (11 mins maybe) and pull at the very 1st snaps of 2nd C in an attempt to address the "baked" notes in the *tasting and the ashiness/carbony notes in the aftertaste, as well as stretching the time from 1st C to 2nd crack out to about 6mins or so...

    Imperfect profile considered, an interesting and enjoyable bean. Not your average African.

    Ive had much better success with a tight ristretto pour.

    Cheers, Anthony


  20. #20
    Senior Member
    Join Date
    May 2008
    Posts
    128

    Re: Ugandan Busamaga

    I took this to somewhere between the start of SC and rolling SC.
    Not the Brightest espresso but very lovely in Milk, noted a very strong Caramel like sweetness. This bean sits somewhere between a Sumatra Mandheling and Sulawesi Torajah.

    I reckon itll be even nicer if blended with something a bit more acidic, like a PNG Jiwaka peaberry.



Similar Threads

  1. Ugandan - Kisoro AA
    By sando in forum Cup Tasting Room
    Replies: 8
    Last Post: 24th January 2013, 08:28 AM
  2. Ugandan Masaba AA
    By rynnlic in forum Home Roasting - Tips, Tricks, Ideas
    Replies: 8
    Last Post: 16th November 2010, 09:33 PM
  3. Uganda Busamaga OR Bugisu
    By stuartgrant in forum General Coffee Related...
    Replies: 3
    Last Post: 6th January 2010, 08:17 AM
  4. Uganda Busamaga
    By Gra in forum Home Roasting - Tips, Tricks, Ideas
    Replies: 0
    Last Post: 23rd November 2008, 04:09 PM
  5. Ugandan Mt Elgon AA
    By coffeebreath in forum Cup Tasting Room
    Replies: 6
    Last Post: 17th December 2007, 09:32 PM

Posting Permissions

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