Results 1 to 33 of 33

Thread: Guatemala Huehuetenango SHB

  1. #1
    Senior Member javabeen's Avatar
    Join Date
    Oct 2006
    Location
    Melbourne
    Posts
    496

    Guatemala Huehuetenango SHB

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    Hey Andy,

    Can you suggest some roast times for this one please. ie FC, RFC and if youd push it into/start of SC.

    I just did a roast and not sure about it, might have gone toooo long. FC 15m12s/205c, SC 24m10s/220 *:o and pulled it right there. Nice even roast, stretched it out since its a SHB (Strictly Hard Bean?). Oh, and cos I forgot to put the lid on the corretto ::)

    Just as a guide please Andy.

    Javabeen.

  2. #2
    TC
    TC is offline
    .
    Join Date
    Oct 2004
    Location
    Melbourne
    Posts
    14,665

    Re: Guatemala Huehuetenango SHB

    Quote Originally Posted by 505B4C5B585F5F543A0 link=1237463684/0#0 date=1237463684
    Hey Andy,

    Can you suggest some roast times for this one please. ie FC, RFC and if youd push it into/start of SC.

    I just did a roast and not sure about it, might have gone toooo long. FC 15m12s/205c, SC 24m10s/220 *:o and pulled it right there. Nice even roast, stretched it out since its a SHB (Strictly Hard Bean?). Oh, and cos I forgot to put the lid on the corretto *::)

    Just as a guide please Andy.

    Javabeen.
    Hi Javabeen,

    Andy roasts on a 10kg roaster. The roast times and profiles on his roaster will have little if any relevance whatsoever to what happens on your kit.

    Looking at the numbers, I reckon you *may* be at risk of baked beans. The answer will however be in the cupping.

    Best bet is to try two or three different approaches, document what you do and let the results in the cup and your palate choose whats best for you. Thats what Andy would be doing Id guess.

    2mcm



  3. #3
    Senior Member javabeen's Avatar
    Join Date
    Oct 2006
    Location
    Melbourne
    Posts
    496

    Re: Guatemala Huehuetenango SHB

    Fair point there, what would you recommend?

    What *might* baked beans taste like (other than baked beans) while I wait to *possibly* find out when I cup it?

    Thanks 2mcm

  4. #4
    Senior Member
    Join Date
    Jul 2008
    Location
    Port Fairy
    Posts
    2,993

    Re: Guatemala Huehuetenango SHB

    Just did a roast of this in my Hottop and nearly had it run away. Went into first at 204 and nearly went exothermic so pulled out the top hatch and rear filter to lose a little heat. Coasted to SC at 209 degrees (enviro sensor). Roast time 19.50.

    Interesting I did a roast of this one in Andys old Hottop D last Sunday and struggled to finish in 22 minutes.

    Fair bit of chaff left over around the bean groove but nice even bean to roast.



  5. #5
    Senior Member javabeen's Avatar
    Join Date
    Oct 2006
    Location
    Melbourne
    Posts
    496

    Re: Guatemala Huehuetenango SHB

    Pretty nice looking roast there BF.

    Can you explain the enviro sensor - you only have a 5 degree difference between FC and SC - is this a hottop thing??

    Will cup this tomorrow and report back.

    Happy roasting,
    Javabeen.

  6. #6
    Senior Member
    Join Date
    Jul 2008
    Location
    Port Fairy
    Posts
    2,993

    Re: Guatemala Huehuetenango SHB

    The Sensor sits above the bean mass in the roasting chamber and as such it reads different to a thermocouple buried in the beans corretto style.

    For much the same reasons Chris mentioned above mine is different to yours is different to Andys etc. More important is time to first then the time between first and second and when to kill it. Based on a couple of 300g roasts I tried a while back the flavour suffered as the roasts were getting around the 22-23 minute mark.

    BTW roast stopped at the first snaps of second crack.

  7. #7
    Senior Member javabeen's Avatar
    Join Date
    Oct 2006
    Location
    Melbourne
    Posts
    496

    Re: Guatemala Huehuetenango SHB

    Thanks for that BF.

    Never taken a roast over 20 mins so will be interested to see what this one tastes like. I generally aim for FC 10-12 mins and SC at least 6mins later. This was an "accidental" roast in that I roasted without the lid on the corretto. I get more stable roast temps and better control roasting with a lid on.

    Will try and do another roast of the weeweepoopoo ;D this weekend to have something to compare it to.

    Let us know how yours cups BF.

    Javabeen.

  8. #8
    Member
    Join Date
    Feb 2009
    Posts
    58

    Re: Guatemala Huehuetenango SHB

    Interesting the time with this bean was a bit longer than i thought between FC - SC .
    1ST ROAST WAS UNDER ROASTED AND A BIT TOO FRUITY/ ACIDITY WASNT A PROBLEM..WAS OK
    19.5min Roast needed at least extra 30-45sec
    Probably should have droped the 150c drying time back to 3min and upped the temp. earlyer to shorten roast time .
    2nd roast was simular to first in that 2nd crack seemed to take ages to come . the beans were looking a bit dark ... but have noticed the importance now to having the corect lighting to geting the right colour... need to roast during the day with the sunlight a bit more will help

  9. #9
    Senior Member
    Join Date
    May 2008
    Posts
    441

    Re: Guatemala Huehuetenango SHB

    FWIW, Ive noticed that our Huehue (not SHB - from an earlier BeanBay) darkens to ~CS9 even before second crack. Kenya Rititi did that too. I wonder if its to do with the hardness (and therefore growing alititude) of the beans? Someone should pipe in here and say something wise about Maillard reactions! Both beans I mention seem to produce a lot of smoke, too.

    Cheers
    Stuart.

  10. #10
    Senior Member javabeen's Avatar
    Join Date
    Oct 2006
    Location
    Melbourne
    Posts
    496

    Re: Guatemala Huehuetenango SHB

    Im not impressed with this bean to date with long roast times.
    I did another 2 roasts after my first:
    -2nd one went to 21m/228c with FC @ 11m13s/209c.
    -3rd one went to 18m14s/221 with FC @ 10m38s/206c and SC @ 18m10s/221.

    Overall first 2 were pretty bland/boring profile for my palate. I was expecting from the third roast but nothing really, some sweetness and lite acidity but no other qualities punching through as an espresso and this is consuming each daily from 4 days till now.

    Did a 4th roast tonight went to 16m39s/219c with FC @ 9m54/207c and first snaps of SC @ 16m30s/219.

    Im finding I prefer 15-16m roast times in the corretto so thought Id shorten it to this and see how it goes. Would appreciate if anyone with knowledge about SHB beans and corretto roasting times chimes in and sheds some light about this.

    BF, how are were your roasts?

    Anyway off to make a Destoner as I found some very hard rocks and a small piece of metal in 2 of the roasts, so look out!

    Happy roasting and cupping
    Javabeen

  11. #11
    Mal Dimal's Avatar
    Join Date
    Oct 2004
    Location
    Warwick, QLD
    Posts
    17,114

    Re: Guatemala Huehuetenango SHB

    Gday jb... :)

    You sure are dragging out the time between FC and the onset of SC mate. Id try to shorten that down to a max of 5-6 minutes if possible as I think youre possibly running into "baked bean" territory.... :o

    Mal.

  12. #12
    Senior Member javabeen's Avatar
    Join Date
    Oct 2006
    Location
    Melbourne
    Posts
    496

    Re: Guatemala Huehuetenango SHB

    Hi Mal,

    I generally aim for a min 6 mins between FC and SC as I thought this was the norm for corretto roasting? Or am I wrong here - happy to be and learn more :-)

    Never tried for less than 6, maybe 5 mins between FC and SC.

    So Mal, is 5-6 mins (and no more) between the FC and SC the general guide? Or do some origins respond better to shorter longer than 5-6 mins between FC and SC in your experience?

    Javabeen.

  13. #13
    Member
    Join Date
    Feb 2009
    Posts
    58

    Re: Guatemala Huehuetenango SHB

    Did a roast of Guatemalasn Hue ...in my Gene on the weekend and was realy happy with the end result . Have found that it roasts simular to the Png been i curently have both beens are quite dense being that they are grown at a hight alterrtude i guess
    the roast went like this
    150oC 4min then
    250oC till 13 min
    245oC FC 14.5
    240oC at 17 min
    Start SC at 18min
    Droped 19min
    Tast is smooth as But still need to refine the roast to aim for some stronger flavours ( more chocklet hopfuly) :P

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

    Re: Guatemala Huehuetenango SHB

    The previous offering of this bean that I had I roasted it with a slower ramp up (corretto) and aimed to get to FC at 12-14 min mark being strictly hard beans. From FC to SC typically 5-6 minutes but I liked it best when I roasted it until it hit hit rolling second and then a bit more (pulled about 30 seconds after rolling second commences). The odd bean will have a drop of oil on it and after a few days rest more beans will have an oily sheen on it. It had an interesting chocolatey taste to it, not quite milk or dark chocolate but some sort of spiced chocolate for lack of a better description.

  15. #15
    Mal Dimal's Avatar
    Join Date
    Oct 2004
    Location
    Warwick, QLD
    Posts
    17,114

    Re: Guatemala Huehuetenango SHB

    Quote Originally Posted by 2D26312625222229470 link=1237463684/11#11 date=1238930590
    Hi Mal,

    I generally aim for a min 6 mins between FC and SC as I thought this was the norm for corretto roasting? Or am I wrong here - happy to be and learn more :-)

    Never tried for less than 6, maybe 5 mins between FC and SC.

    So Mal, is 5-6 mins (and no more) between the FC and SC the general guide? Or do some origins respond better to shorter longer than 5-6 mins between FC and SC in your experience?

    Javabeen.
    Gday jb,

    There are no hard and fast rules with roasting mate, it all comes down to your palate and how you prefer your coffee. From a bit of experimentation Ive done, it seems that the flavours that dominate a flavour profile are predetermined to a large extent by the roast profile used towards the onset of Rolling First Crack(RFC). This flavour profile is then further enhanced (or ruined) by the way one manages the "soak" period while RFC is bubbling away and tapers off, then the reduced gradient ramp towards Second Crack(SC).

    Some beans, I prefer to push towards RFC a little harder than for others (maybe as early as 9 minutes in) to enhance some of the bright flavour characters of the bean.... If a bean is too bright for my palate, Ill stretch this period out a little bit (as much as 14 minutes for some) but always try to keep the gradient towards SC the same, regardless; never less than about 3:30 minutes from the end of RFC and never more than 5:30 minutes.

    The name of the game is to experiment with your particular roast setup since no two systems are likely to be identical and try to find the sweet spot for the bean varieties you have. While youre doing this, try to keep batch sizes down to the smallest practical size, just sos you dont waste too many beans should some profiles turn out to be less than optimum, for your palate. And, keep good records of every roast you do, including meaningful (for you) cupping notes/impressions after the roast batch(es) have rested for a day or so in a bag thats open to the atmosphere - to allow an accelerated flavour profile to occur. I use an old Popper for this stage of experimenting and batch sizes of only 80-100g... Lot less waste this way ;)

    Hope some of this is helpful mate.... :)

    Mal.

  16. #16
    Senior Member
    Join Date
    Jul 2008
    Location
    Port Fairy
    Posts
    2,993

    Re: Guatemala Huehuetenango SHB

    Found a little of this one lurking in the shop stash this afternoon.

    Beans are 18 days out from roast.
    Plunger ground course by my standards to /9coffee sugar granule size) Steeped 4 minutes and about 10g/100ml

    Great cup virtually no acid, mid bodied, good fruit and a hint of spices. The poor little Ascaso sounds like it is grinding rocks with this bean hard little suckers even after roasting.

    I have tried it over milk with a latte bit it dodnt do it for me as a S/O but as a Plunger or Syphon it does nicely :)



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

    Re: Guatemala Huehuetenango SHB

    Quote Originally Posted by 54535758505A4F5F5851360 link=1237463684/15#15 date=1240807389
    I have tried it over milk with a latte bit it dodnt do it for me as a S/O but as a Plunger or Syphon it does nicely :)
    Yeah, these little toughies need a different roast profile for espresso use... Very nice in the cup when nailed 8-)

    Mal.

  18. #18
    Member
    Join Date
    Oct 2008
    Posts
    66

    Re: Guatemala Huehuetenango SHB

    hey javabean,
    i did a lot of playing with this bean, and have cupped it through a fair range of roast depths, i found it took a wide range between City and Full City a bit into 2nd crack. The character was strong enough to hold throughout the roast range, though balance came with subtle chocolate at the second crack, dulling the acidity a bit. i found it preferable just on second crack
    hope that helps mate
    joe

  19. #19
    Senior Member javabeen's Avatar
    Join Date
    Oct 2006
    Location
    Melbourne
    Posts
    496

    Re: Guatemala Huehuetenango SHB

    Hi Joe,

    Ive tried this through a wide range of profiles and have come to the conclusion that this is not a bean I particularly like as an SO espresso.

    This was confirmed to me a few weeks back when I tried this at Dancing Goat cafe. The taste was similar to what Ive been getting. Might try and blend it.

  20. #20
    Senior Member redzone121's Avatar
    Join Date
    Oct 2007
    Location
    New Zealand
    Posts
    1,162

    Re: Guatemala Huehuetenango SHB

    Thought Id look up this thread after a fairly bright tasting Espresso today at day 7. Mals comments make alot of sense now Ive stuffed it up ;D
    Pushed too hard to FC I am guessing. :-[

    Chris

  21. #21
    Senior Member
    Join Date
    Jun 2009
    Posts
    214

    Guatemala coffee beans?


    Hi guys,

    Has anyone tired Guatemala coffee beans? Does it give good body to the espresso? and what does it taste like?

    regards. :)

  22. #22
    TC
    TC is offline
    .
    Join Date
    Oct 2004
    Location
    Melbourne
    Posts
    14,665

    Re: Guatemala coffee beans?

    Quote Originally Posted by 303F242830353027510 link=1262847475/0#0 date=1262847475
    Hi guys,

    Has anyone tired Guatemala coffee beans? Does it give good body to the espresso? and what does it taste like?

    regards. :)
    Hello anu. ^^^^^^^^^ The search button is your friend. Search here in the cupping room and also in the knock box over the last year and you will find plenty to read.

    2mcm

  23. #23
    Senior Member
    Join Date
    Jan 2008
    Posts
    476

    Re: Guatemala Huehuetenango SHB

    I just sampled my first batch of huehue...roasted slowly (FC around 12min and pulled at around 18 min on the first 1st snap of SC).

    Its day 3 and the result was quite sweet with medium body and a little acidity. flavours were mild...cocao and something else I couldnt pick.

    anyway, i have a question regarding grind. i burned 3 shots having to adjust the grind from the previous setting (wahgi peaberry). the huehue ended up at least 3 notches coarser on the mazzer mini before the extraction was good. is this normal?

    cheers,

    sd

  24. #24
    Senior Member
    Join Date
    Jan 2007
    Posts
    541

    Re: Guatemala Huehuetenango SHB

    Quote Originally Posted by 647A787C726E7372747C170 link=1237463684/22#22 date=1266528852
    at least 3 notches coarser on the mazzer mini before the extraction was good.is this normal?
    Yes I found the same.
    I also found this beans moves around heaps [in grind requirement, espresso settings & flavour] for the first 8 days or so: I was always chasing the right shot.
    Now, I wont go near it before 8 days rest.

    I suspect I have not been able to get the most out of this *bean.
    Until recently, Id found the flavours muted and 1 dimensional but on the plus side there was an interesting though slightly bitter nut flavour [like walnuts].

    My preferred profile is around 14min first crack + 4-5min to second crack.

    The best shots I had [which I discovered just as I finished my last batch] used a tight grind ristretto setting, but I ran the extraction for 35sec to get 60ml.
    I was surprised how long [time] the shots ran for without blonding.

    Im looking foward to my next batch as I suspect this longer extraction method may be just the ticket to open up this beans *flavour.

  25. #25
    Senior Member
    Join Date
    Jan 2008
    Posts
    476

    Re: Guatemala Huehuetenango SHB

    thanks reubster,

    that other flavour I couldnt pick was slightly nutty so that fits too.

    being day 3 its definitely underdeveloped but Im not sure I want to seal it up for a week now that I have the grinder dialed in. There wont be any left if I have to go through that again.

    in the future ill leave it for a week and might stretch the time to FC a minute or two longer.

    cheers,

    sd

  26. #26
    Senior Member
    Join Date
    May 2008
    Posts
    441

    Re: Guatemala Huehuetenango SHB

    These beans are super hard - or, at least, Ive had some in the past that were - which means a slower roast is a good idea. We found they could handle being taken 30 seconds into second crack and still have plenty of acidity and character.

    I think the SHB designation also accounts for the different grinder setting required.

    Cheers
    Stuart.

  27. #27
    Mal Dimal's Avatar
    Join Date
    Oct 2004
    Location
    Warwick, QLD
    Posts
    17,114

    Re: Guatemala Huehuetenango SHB

    SHB - Strictly Hard Bean

    Mal.

  28. #28
    Senior Member
    Join Date
    May 2008
    Posts
    441

    Re: Guatemala Huehuetenango SHB

    Yeah, Im aware of that Mal. However, despite the name, SHB merely indicates that the bean was grown above about 1300m altitude. Of course that makes it harder than lower-grown beans, but the reason I pointed it out is that my experience with Huehuetenango SHBs is that they are particularly hard and thus behave differently in the roaster, as well as in the grinder.

    Cheers
    Stuart.

  29. #29
    Mal Dimal's Avatar
    Join Date
    Oct 2004
    Location
    Warwick, QLD
    Posts
    17,114

    Re: Guatemala Huehuetenango SHB

    Quote Originally Posted by 2522233724223124373822560 link=1237463684/27#27 date=1266610618
    Yeah, Im aware of that Mal.
    Some other CSers may not have been and it was my understanding that SHG - Strictly High Grown refers to the minimum altitude of the estate plantation....

    Mal.

  30. #30
    Senior Member
    Join Date
    May 2008
    Posts
    441

    Re: Guatemala Huehuetenango SHB

    No worries, Mal. I should have been clearer - we have too many TLAs (three letter acronyms) here at CS! :P

    For what its worth, I believe both SHG and SHB refer to the altitude at which theyre grown - but are used in different countries.

    SHG is one Ive seen applied to Nicaraguan, Honduran and El Salvadoran beans; SHB for Guatemalan, Costa Rican and Panamanian... I havent seen any countries use both. That leads me to believe that theyre very similar categories.

    Cheers
    Stuart.

  31. #31
    Senior Member
    Join Date
    Jun 2007
    Posts
    362

    Re: Guatemala Huehuetenango SHB

    Quote Originally Posted by 6B6C6D796A6C7F6A79766C180 link=1237463684/29#29 date=1266680944
    SHG is one Ive seen applied to Nicaraguan, Honduran and El Salvadoran beans; SHB for Guatemalan, Costa Rican and Panamanian...
    Mexico and Peru also use SHG (Strictly High Grown).

    My understanding is that all of these beans (SHG, SHB) are grown above 4,500 feet.

    Different countries use different names, just like they do for the size of the beans, A, AA, AAA.

    HB (Hard Bean) referring to above 4,000 - 4,500 and
    GHB (Good Hard Bean) above 3000 feet.
    There is also a SB (Soft Bean) in some areas for coffee grown at lower altitudes.

    I keep looking out for the RGB (really good beans) * ;D

  32. #32
    Mal Dimal's Avatar
    Join Date
    Oct 2004
    Location
    Warwick, QLD
    Posts
    17,114

    Re: Guatemala Huehuetenango SHB

    Quote Originally Posted by 63647F77706265110 link=1237463684/30#30 date=1266759610
    I keep looking out for the RGB (really good beans) * ;D
    I think Andy manages to track down a lot these ;) 8-)

    Mal.

  33. #33
    Senior Member
    Join Date
    Jan 2009
    Posts
    150

    Re: Guatemala Huehuetenango SHB

    Quote Originally Posted by 0B26222E234F0 link=1237463684/31#31 date=1266770124
    Quote Originally Posted by 63647F77706265110 link=1237463684/30#30 date=1266759610
    I keep looking out for the RGB (really good beans) * ;D
    I think Andy manages to track down a lot these ;) 8-)

    Mal.
    Agreed



Similar Threads

  1. Guatemala Huehuetenango
    By rayzurhed in forum Cup Tasting Room
    Replies: 34
    Last Post: 24th June 2007, 02:36 PM
  2. Guatemala Huehuetenango Blue $7.80/kg*
    By Andy in forum Knock Box
    Replies: 4
    Last Post: 3rd May 2006, 04:57 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
  •