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Thread: Cuba Turquino

  1. #1
    Member Kaldi's Avatar
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    Cuba Turquino

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    I roasted my 1st batch of these yesterday.
    Got some minor tipping, so watch the heat early in the roast.

    I dumped at the fisrt snaps of 2nd crack.
    At 24hrs this bean was pretty under developed, but definately interesting.
    Light on body, aromatic and spicey and underpinned by dark cocoa.
    It will be interesting to see how it develops over the week.

  2. #2
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    Re: Cuba Turquino

    Polished off the last of my first roast of it today, pulled it just short of second crack, about CS 8.

    Agree with you on the spice, form day 2 - 7 (today) nice body and not too acidic, very sweet. Love it.

    Might go roast some more now in fact.........

  3. #3
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    Re: Cuba Turquino

    This is certainly one of my favourites at the moment...along with the Venzuelan San Cristobal. Both got the thumbs up at a dinner party last night ;)

  4. #4
    Senior Member Luke_G's Avatar
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    Re: Cuba Turquino

    These are the 2 purchases i made in the last Beanbay

    Tried the Venezualan first and when i got down to my last 50g i mixed it 50/50 with some Yirg for some really good results :)

  5. #5
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    Re: Cuba Turquino

    Mine ended up under where Id like it for espresso, so Ive brought it into work for the plunger. To quote one of the guys from my team "Im pleasantly surprised!" (talk about a backhanded compliment ;D)
    Very subtle & sweet in the cup. Going to invest in a pour-over tomorrow to in pursuit of a cleaner cup though (the office has a very average french press, combined with the cheap grinder I used here resulting in a slightly murky cup).

  6. #6
    Senior Member GregWormald's Avatar
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    Re: Cuba Turquino

    I roasted some of this to my usual espresso level--about CS10--just coasting into 2nd crack, and I must say it makes a great ristretto, and a beautiful piccolo latté. The dry tea-like finish is very pleasant, especially when it starts with spicy chocolate, nice medium body, and a sweet middle. All this at day 4--I hope there is some left to see how it ages!

    Ill buy more next time its offered.

    Greg

  7. #7
    Senior Member petar's Avatar
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    Re: Cuba Turquino

    loving this bean.. some nice choc tones..

  8. #8
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    Re: Cuba Turquino

    Agree with everyone else: this is in my top three beans!
    (along with Venez and the recent Mexican).

    Rich cocoa, tea-leaves, capsicum, cigar, soft tanins!

  9. #9
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    Re: Cuba Turquino

    opened a bag of this today at day 6, lots of bubbles in the pour, id have to sum it up like this: dry, pepper, ashtray. the ashtray taste i guess is tobacco but to me its the flavour of burnt used tobacco. this fades though, leaving a nice dry peppery in the mouth.

  10. #10
    Mal Dimal's Avatar
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    Re: Cuba Turquino

    Quote Originally Posted by 684144726048485F5E2D0 link=1273907214/8#8 date=1292197699
    opened a bag of this today at day 6, lots of bubbles in the pour, id have to sum it up like this: dry, pepper, ashtray. the ashtray taste i guess is tobacco but to me its the flavour of burnt used tobacco. this fades though, leaving a nice dry peppery in the mouth.
    Gday "denki"... :)

    How are you roasting these mate? Could be, that youve taken them a little too far into 2nd-Crack or the ramp up to the start of 1st-Crack was a bit too steep. After six days rest you should be getting a beautifully smooth, buttery mouthfeel, full bodied brew with lots of interesting flavours to pique the interest and certainly not Ashy.... :(

    Mal.

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    Re: Cuba Turquino

    it was definitely unique in my coffee history so far!, and also the bubbling will hopefully settle, im looking forward to either the roast developing over the next few days (hopefully) or doing another roast. heres how this one went:

    from air temp to 150 degs took 632, then basically 10 degs a minute til first crack at 1135, slowed it down at that point, hit second crack at 1755 and pulled it at 1810

  12. #12
    Mal Dimal's Avatar
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    Re: Cuba Turquino

    Quote Originally Posted by 032A2F190B23233435460 link=1273907214/10#10 date=1292265773
    from air temp to 150 degs took 632, then basically 10 degs a minute til first crack at 1135, slowed it down at that point, hit second crack at 1755 and pulled it at 1810
    Hmmm... :-?

    Going by those numbers you may have actually baked that batch unfortunately. Hard to say for certain of course, without a CS Roast Monitor Profile to check out but Id reckon youve stretched that batch out quite a bit too far.

    I know everyone hates the ubiquitous "Rule of Thumb" but the ballpark you should be aiming for, as a starting point, with most beans is...
    From ambient temperature to the start of Rolling 1st-Crack should fall within a 10-14minute window and run for 1:30 to 2:00 minutes or so. From the end of Rolling 1st-Crack to the start of the first few snaps of 2nd-Crack should happen within a window of 4:00-6:00 minutes afterwards. How far you progress beyond that is up to personal taste.

    What ever your endpoint though, beans should then be cooled immediately, as fast as your particular cooling system allows, so as to prevent the roast progressing beyond your preferred endpoint.

    Thats really it in a nutshell and should help you to get more from the beans, in the cup. Lots of variables though depending on the Roaster you have and whether or not it is affected greatly by ambient conditions, the type and density of the beans being roasted and lots of other factors. Youll pick it all up as you progress over time, like most of us do (and continue to do).

    Hope some of this is helpful to you mate and all the best with your current batch.... :)

    Cheers,
    Mal.

  13. #13
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    Re: Cuba Turquino

    Thank you for the help Mal, much appreciated, the taste improved yesterday but the aftertaste was hideous, actually quite depressing! so i took it out of the grinder and chucked it. ill leave the remainder of the green for another time, after a couple of (hopefully) good roasts of other things have passed at least.

  14. #14
    borat123
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    Re: Cuba Turquino

    2 days post roast, light to medium, pulled prior to second crack.

    Dry tea is by far the dominant tone, and aftertaste. *Not really my cup of tea ;) , *but a bit to early to call it yet..... Definetely no cocoa or sweetness yet.

    Will give it a few days and try again. * Might also try a slightly darker roast and see what its like.

  15. #15
    borat123
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    Re: Cuba Turquino

    At 4 days post roast, the dry tea hit mellows quite a bit and for my taste is a much nicer coffee.

    Although I dont normally drink plunger, it was also much nicer this way than as an espresso or with milk.

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    Re: Cuba Turquino

    Quote Originally Posted by 7C555066745C5C4B4A390 link=1273907214/12#12 date=1292356499
    Thank you for the help Mal, much appreciated, the taste improved yesterday but the aftertaste was hideous, actually quite depressing! so i took it out of the grinder and chucked it. ill leave the remainder of the green for another time, after a couple of (hopefully) good roasts of other things have passed at least.

    i finally tried this one again with a far different roast profile, gentle start then steeper towards first crack, what a difference! no ashtrays anywhere, a lovely sweetness, and the pepper thing is amazing, it doesnt sit on the tongue for too long, just long enough to capture my interest.

    after thinking this bean was disgusting, i now love it! another lesson for me in roast profiling

  17. #17
    Mal Dimal's Avatar
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    Re: Cuba Turquino

    Quote Originally Posted by 684144726048485F5E2D0 link=1273907214/15#15 date=1303775201
    i finally tried this one again with a far different roast profile, gentle start then steeper towards first crack, what a difference! no ashtrays anywhere, a lovely sweetness, and the pepper thing is amazing, it doesnt sit on the tongue for too long, just long enough to capture my interest.

    after thinking this bean was disgusting, i now love it! another lesson for me in roast profiling
    Yep... 8-)

    Ive tried to encourage CSers to give this type of profile a go for many years as it really enhances the intrinsic characters of the bean, as well as the sweetness you noted. Using too steep a profile at the start of a roast seems to achieve the opposite, as well as the risk of "tipping" and its associated addition of the ashiness to the flavour profile.

    That peppery "zing" is a really pleasant surprise isnt it.... :D

    Mal.

  18. #18
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    Re: Cuba Turquino

    Quote Originally Posted by 1D30343835590 link=1273907214/16#16 date=1303819811
    Ive tried to encourage CSers to give this type of profile a go for many years as it really enhances the intrinsic characters of the bean, as well as the sweetness you noted.

    What sort of temp ramp are you suggesting as far as degrees/min to first crack?

    I still have limited control with my popper (simple power control) and none with my hottop, but this might be the prod I need to add in full manual control to them both - sometimes you just have to make time, come what may.

  19. #19
    Mal Dimal's Avatar
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    Re: Cuba Turquino

    Quote Originally Posted by 626A646C6E747468646C070 link=1273907214/17#17 date=1303900430
    What sort of temp ramp are you suggesting as far as degrees/min to first crack?
    Gday Who... ;)

    Firstly, this is just a rule of thumb and not to be taken as written in stone. With the Corretto, I have found that limiting the gradient to between 12-14Deg/Min for the first five or so minutes, up it to 16-18Deg/Min for the next five to seven minutes or so and then start to roll it back just before the onset of 1st-Crack, at around 195C-ish, so that you avoid the bump normally associated with the entry into 1st-Crack and thereby achieve more control in the region before 2nd-Crack. (apologise for the never ending sentence)

    I normally try to hold this gradient down to 4-5Deg/Min at the maximum and then stop the roast just before, to just after the start of 2nd-Crack depending on bean type or what ever Im targeting for a particular roast.

    Anyway mate, thats it in a nutshell and worth giving a go in my opinion. Have fun.... :)

    Mal.

  20. #20
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    Re: Cuba Turquino

    Thanks very much for the suggestion, Ill definitely need better control on my roasting equipment and given different temp measuring environment it will need reinterpreted to suit, but it gives me the info I need to experiment some more. Currently the popper indicates 70c rise in the first minute, then steady increase over next 4-6 min to first crack at indicated 205c and second crack at 230c 5-7 mins later. Being a fluid bed, these arent bean temps, but clearly the initial temp rise is very aggressive.

  21. #21
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    Re: Cuba Turquino

    Quote Originally Posted by 5159575F5D47475B575F340 link=1273907214/17#17 date=1303900430
    What sort of temp ramp are you suggesting as far as degrees/min to first crack?

    just as a visual reference the pics in this thread of the profiles are basically the same as what i did for the cuban except post 1st crack was a little more controlled i think.

    http://coffeesnobs.com.au/YaBB.pl?num=1302236950

    basically i tried to have a ramp that was no higher than 10/min to 90degs then it was 15+/min til before 1st crack then brought it down at rolling 1st so that it goes through to 3-4 min till the end. (that was the idea anyway)

    this is in comparison to the other roast that had a steep start where i got to 100degs in about 3 mins.



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