Page 1 of 2 12 LastLast
Results 1 to 50 of 55

Thread: Flores Research Project - May 2011

  1. #1
    CoffeeSnobs Owner Andy's Avatar
    Join Date
    Mar 2004
    Location
    Internet
    Posts
    17,014
    Blog Entries
    1

    Flores Research Project - May 2011

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    Here is some background information on the Flores Research Project coffee as supplied by Tony Marsh who has been working on the ground there for a long time.


    Project Title:

    Enhancing Farmer Engagement with Specialty Coffee chains in Eastern Indonesia.

    Project Objectives: The project will identify practical solutions to the challenges currently faced by the industry through action-learning research methodologies. The overarching aim of the project is to improve the livelihoods of smallholder coffee farmers in eastern Indonesia by enhancing farmer engagement with speciality coffee chains. This will be achieved through two separate objectives:
    1. Improve the effectiveness of smallholder coffee institutions.
    2. Enhance the quality, consistency, and market reputation of specialty coffees.
    As a result of this project, models for effective producer-exporter relationships will be established, leading to efficiency gains and improved knowledge transfer mechanisms. The socio-economic baseline study will provide a solid platform for subsequent intervention by development agencies, government and the private sector. The quality assessment study will sensitise regional actors to international quality demands while contributing to the improved marketability of the specialty coffees of eastern Indonesia.

    Activity: Semi -Commercial Production of Pulped Natural Coffee in Flores
    1) Background: Due to the interest of Pulped Natural in the 2009 processing trial (See Paper), a larger scale production is in order.

    2) Objective:
    a) Produce a commercial volume of Pulped Natural coffee for evaluation in the Specialty Coffee Market.

    3) Overview and general description of Assessment Trial:
    a) Plan to do 17 bags, 1000 ton coffee. Grade 1. Need to process 7500kg cherry.
    b) Over a period of 15 days x 500kgs of cherry = 7500

    4) Methodology
    a) Buying plan
    i) Quality standards.
    Good quality Fresh cherry. 95% ripe.
    Mixed Varieties - OK.
    Various locations in Bajawa, Flores

    b) Processing.
    i) Pulp fresh cherry.
    No washing, straight to drying table.
    Dry as thin layer (6 8kg per sqm) for 4 days, or until mucilage is dry.
    Rake regularly.
    Then combine 2 drying trays to 1 tray.
    Dry to 12%

    c) Data keeping.
    i) Give each process day a batch number. Batch No = 26July or 26/7
    ii) Keep all coffee from each process day separate. There will be approx 15 batches.
    iii) In the store, Note number of bags in the Batch. ie Batch No 26July 1/5 = bag 1 of 5 bags of parchment.
    iv) Each batch will be cup tested before hulling and blending.
    v) Coffee will be shipped to Surabaya in parchment form.
    vi) Record when each batch was processed and when it was send to the store.
    vii) Make a note of any issue about any batch so we can confirm in cup test.
    For instance. Coffee rained on, cloudy weather.
    d) Storage.
    i) Keep each batch separate each day.
    ii) Keep coffee very dry wrapped in Tarpaulin.
    iii) Keep bags well labelled. Double label. One inside bag and one out side bag.
    e) Shipment
    i) Transported to Surabaya by Indocom.
    f) Sampling and evaluation
    i) When parchment reaches Surabaya as parchment take good representative parchment sample from each batch.
    ii) Send samples to Puslit for evaluation.
    iii) Puslit will confirm if any batched should be excluded

    g) Processing
    i) Approved batches will be mixed and hulled by Indocom as normal coffee.
    ii) Coffee Sorted to Grade 1 speciality coffee and bagged
    iii) Labelling will depend on where the coffee is to be shipped and who buys it.

    5) Assessment of Buyer Roaster / Consumer opinions.
    i) We will trace coffee and gather comments from buyers, roasters and consumers.



    Below are some great pictures and also the PDF document "The Influence of Primary Processing Methods on the Cup
    Taste of Arabica Coffee from the Indonesian Island of Flores"












  2. #2
    CoffeeSnobs Owner Andy's Avatar
    Join Date
    Mar 2004
    Location
    Internet
    Posts
    17,014
    Blog Entries
    1

    Re: Flores Research Project - May 2011

    The feedback needed from the CSrs that buy and roast this coffee is:

    1: Comments on coffee. Appearance, how it roasts, any issues, any good points.

    2: Compare this with other coffees.... it is like a..... and why?

    3. Overall rating of coffee including any description such as.... acidity. body, flavour characteristics.


    Tony will write up a "case study" on this coffee, reporting comments from each point in the chain with final recomendations.

    The more comments the better!!


  3. #3
    Junior Member
    Join Date
    Feb 2011
    Posts
    3

    Re: Flores Research Project - May 2011

    I am relatively new to this, in fact this is my first post on the forum! Quite excited to get hold of some of the Flores Research Project beans and hopefully make some sort of useful contribution from my limited knowledge, which I must say has improved in leaps and bounds having benefited from the shared wisdom of CSers :)

    Last night I roasted a couple of batches of the Flores in the popper. The colour of the green beans was very uneven, some very green through to a honey colour and everything in between, like a mixture of the two drying tables shown in the second and third picture above. This came through in the roast, I am getting very consistent roasts with other beans in the popper so I can be fairly certain that the mildly uneven roast is due to the initial colour variation in the green beans.

    Having said that I found this bean very easy and clean to roast, the chaff seemed to all come at once in a big cloud and was pretty much gone within a couple of minutes! Little to no chaff left hanging onto the bean itself. Both batches into a long first crack at 6:20 going through a beautiful caramel colour I havent seen in any other bean Ive roasted. First batch dumped at 23:10 just into second crack, finishing at CS9; second batch dumped at 22:30 at the first snaps of second crack finishing at CS8.

    There was a very intriguing smell to the roasting smoke and the fresh roasted beans which I couldnt quite put my finger on, for some reason I kept thinking of a Time Out bar (!) looking forward to a sniff and possibly a shot tonight to see whats happening 24 hrs post-roast ;)

    So more to come!

  4. #4
    JJJ
    JJJ is offline
    Senior Member
    Join Date
    Jan 2010
    Posts
    533

    Re: Flores Research Project - May 2011

    Quote Originally Posted by 7659534E370 link=1305212353/1#1 date=1305212596
    1: Comments on coffee.* Appearance, how it roasts, any issues, any good points.
    On first view the beans vary greatly in appearance, from the usual green right through to a lightly tanned brown, with a number of others having very dark patches.
    The beans were on the larger side and were generally quite uniform in size.

    In terms of the roasting itself, i found it a very easy bean to roast without any real surprises.
    The sound of the first crack was as pronounced as ive heard from any bean ive roasted, a real loud, almost exaggerated snapping that continued for a good two minutes or so.

    I dumped the beans at the very first signs of second crack and managed a very even, beautiful looking CS9 roast.
    I got quite a deal of chaff off the beans, ending with a loss ratio of 17.33% (my usual is about 16.5% or so).

    Overall im very happy with the way the beans roasted and im looking forward to putting them through my grinder after theyve rested for a few days.

  5. #5
    Senior Member flynnaus's Avatar
    Join Date
    May 2008
    Location
    Sydney
    Posts
    4,126

    Re: Flores Research Project - May 2011

    Quote Originally Posted by 282828620 link=1305212353/3#3 date=1306114178
    On first view the beans vary greatly in appearance,

    The beans were on the larger side and were generally quite uniform in size.

    i found it a very easy bean to roast .

    Overall im very happy with the way the beans roasted
    I roasted two lots on the weekend:
    480g in the KKTO finishing* a few seconds after the start of second crack at CS9 with 415 g (13.5% loss)
    220g in the Coffee-tech Baby resulting in a CS8 roast which I will use for filter and syphon brews.

    I agree with Ristroms comments except on the uniformity of size. I dont think they were that well graded compared to other Indos but there was a large amount of discolouration. Insect damage seemed fairly low.

    Both roasts were quite even. I took some photos which I will post with my tasting observations later this week or next week.

    The only other point was the very pleasant sweet smell during the roast and a chew on a freshly roasted bean also gave a hint of a very nice bean to look forward to.


  6. #6
    Senior Member specialpants's Avatar
    Join Date
    Dec 2010
    Location
    Sydney
    Posts
    310

    Re: Flores Research Project - May 2011

    I used the Flores to break in my new Behmor last night. The first batch I did was a tad dark (CS10) and reached 2nd crack just after the cooling cycle. The second batch looked spot on at CS8 (in comparison with beans I buy from a Coffee Roaster in Frenchs Forest).

    For a 250g batch (I used 1/2lb, P2 with a few +), the difference between CS10 and CS8 was 30 seconds in roast time. I ended up with 207g of beans in the end (17.2% less; there were a couple of green beans that fell through amongst the chaff).

    Im yet to taste it, but they smell great. Ive given samples of the CS8 and 10 to a couple of work mates. Ill provide my feedback as well as theirs in the next week.

  7. #7
    Senior Member specialpants's Avatar
    Join Date
    Dec 2010
    Location
    Sydney
    Posts
    310

    Re: Flores Research Project - May 2011

    Turns out you cant modify old posts on this forum... unless I havent yet worked it out.

    Heres a picture of the roast in the meantime.

    Green, CS8, CS10 - although you cant really see it in the photo


  8. #8
    Senior Member flynnaus's Avatar
    Join Date
    May 2008
    Location
    Sydney
    Posts
    4,126

    Re: Flores Research Project - First impressions

    Quote Originally Posted by 69637661616E7A7C0F0 link=1305212353/4#4 date=1306115285
    I roasted two lots on the weekend:
    480g in the KKTO finishing* a few seconds after the start of second crack at CS9 with 415 g (13.5% loss)
    220g in the Coffee-tech Baby resulting in a CS8 roast which I will use for filter and syphon brews.
    OK, I was going to wait 4 days for the Baby roast to develop but I couldnt

    Took 30g of it to work and prepared a filter coffee in the Clever Coffee Dripper.

    First taste: sweet, no distinguishing flavours, no earthiness typical of many Indos

    Several sips later: Nice but still a bit flat. there is some hint of a flavour I cant describe but its some sort of berry. As I sit here typing this post, the flavour is gradually coming forward and suggesting strawberry.* The sweetness is till the most noticeable characteristic.

    Getting towards the last 1/3 of the cup and noticing another flavour trying to struggle through but its refusing to identify itself. The strawberry is much more defined now and the sweetness has dropped off.

    I think Im still a day or two shy of seeing this roast at its best but first impressions are quite positive of a lighter roast in a filter brew method.

    Update 1: 15 minutes later and the lingering after-taste is definitely strawberry.

    Update 2: OK, the strawberry has me confused. I did a small roast of Ethiopia Sidamo Guji on the weekend to see how it would go as a Mocca Java blend with the Flores. Im wondering now if I grabbed the wrong bag this bleary-eyed-and-not-yet-caffeinated morning.* I suspect so* :-[.

    Update 3 (and Ill finish soon, I promise)
    I didnt get the bags mixed up. Both the Flores and Sidamo were newly opened and when I weighed them, it corresponded to the amounts I took out to roast. To double check, I had a chew on one of the beans from the first Flores roast (in the KKTO) and I could taste...strawberry! I wonder if that gives a hint about the provenance of the Flores trees.
    I think I can guess what my Sidamo-Flores Mocca Java blend will taste like.

  9. #9
    Senior Member
    Join Date
    May 2010
    Posts
    137

    Re: Flores Research Project - May 2011

    I have not bought these beans yet, but after keeping an eye on this thread it sounds like an interesting little caper, may just have to join in.

  10. #10
    Junior Member
    Join Date
    Feb 2011
    Posts
    3

    Re: Flores Research Project - May 2011

    Not having the skillful palate of other members I cant share much beyond personal preference, although I pretty much agree with flynn_aus on first impressions (sweet, no standout flavours).

    As an espresso the CS8 batch was rather light bodied, gained a little more at CS9 so I have since roasted another batch to CS10 to see what happens.

    4-5 days post roast Im starting to really enjoy the Flores, it came through in milk better than expected, reasonably sweet although still rather light.

    Ive found that I"m having to grind this bean finer than anything else Ive had so far.

    Thinking of blending with some PNG Kone Ka in the next few days, but unsure whether to blend before or after roasting? Any wiser heads with some advice? If this is too far off-topic I can head off to the roasting section...

  11. #11
    Senior Member specialpants's Avatar
    Join Date
    Dec 2010
    Location
    Sydney
    Posts
    310

    Re: Flores Research Project - May 2011

    I tried some of this tonight. Im not too sure how to describe coffee. I roasted it on Sunday night, so its been 3 days and the one I used tonight looked like CS10. There were small specs of oil on the bean.

    I dont usually drink espressos, but the espresso shot itself was somewhat sour. The aftertaste was strong and pleasant.

    I also had one with milk. No complaints; it was on the sweet side and had a nice solid flavour to it.

    Im only new to roasting and will keep my eyes on out the thread to see how people describe the taste of coffee. Ill try the CS8 batch in the next few days and report back.

  12. #12
    Senior Member flynnaus's Avatar
    Join Date
    May 2008
    Location
    Sydney
    Posts
    4,126

    Re: Flores Research Project - May 2011

    Quote Originally Posted by 4241545258505D41505F4542310 link=1305212353/10#10 date=1306326010
    Im not too sure how to describe coffee.

    Reply #10 - Today at 22:20 Mark & Quote Quote
    I tried some of this tonight. Im not too sure how to describe coffee. I roasted it on Sunday night, so its been 3 days and the one I used tonight looked like CS10. There were small specs of oil on the bean.

    I dont usually drink espressos....
    You only need to describe what you taste and you did that. There are no rules you have to follow.

    Try roasting this a little lighter next time if you want to drink as espresso. Milk-based drinks tend to work better with a darker roast, depending on the bean but darker roasts will also eliminate some of the flavour characteristics of the bean.

  13. #13
    JJJ
    JJJ is offline
    Senior Member
    Join Date
    Jan 2010
    Posts
    533

    Re: Flores Research Project - May 2011

    Had my first try this morning, 4 days post roast, through milk.

    Initial thoughts are a pronounced if indiscernible sweetness, low acidity, mid-bodied and generally a well balanced, subtle cup.

    My palate is rather rudimentary so its entirely possible, nay likely, that more refined palates will detect more individual flavours.

    Looking forward to seeing if i can taste some individual flavours as the coffee ages.

  14. #14
    Senior Member flynnaus's Avatar
    Join Date
    May 2008
    Location
    Sydney
    Posts
    4,126

    Re: Flores Research Project - May 2011

    Tried again today (Day 5). Again, a CCD brew.
    Pretty much as Ristrom describes: sweet, no acidity and balanced. No length of flavour

    No sign of the strawberry I tasted on Day 3 and the brew I tried yesterday had a subtle toffee flavour which I can still detect today but less so.

    Next report will be on the KKTO roast
    with milk,
    as an espresso,
    and blended with the Ethiopian Sidamo Guji

    OK - update (sorry). I said no length but it seemed to come back after a few minutes and I can still taste toffee sweetness almost an hour later.

  15. #15
    Senior Member
    Join Date
    Oct 2006
    Posts
    504

    Re: Flores Research Project - May 2011

    Have just finished a roast of this with the behmor, hell of a lot of chaff from it and almost had a roasting fire :(

    was lucky to see a glow to pulled the chaff tray to see a few bits of glowing chaff in it, into the sink the tray went quick smart

    during roasting they smelt more smokey than any other bean ive roasted before, has anyone else noticed this at all or is this just a freak one off for me here?

    on a plus after that little incident the beans roasted up very consistently, but will post more when I try them later on

    On further investigation at the back of the behmor I found a well and truly starbucked bean, to the point of almost ash, so it seems a bean got caught in the wrong spot and may have got a lil warm

    really consistent looking CS10 roast

  16. #16
    Mal Dimal's Avatar
    Join Date
    Oct 2004
    Location
    Warwick, QLD
    Posts
    17,102

    Re: Flores Research Project - May 2011

    Quote Originally Posted by 2038223F232429323F39500 link=1305212353/14#14 date=1306558832
    during roasting they smelt more smokey than any other bean ive roasted before, has anyone else noticed this at all or is this just a freak one off for me here?
    Thatd be down to the smouldering chaff Id reckon Phrosty. Maybe try a smaller batch and see how you go - less chaff to deal with and hopefully less risk of a fire and smoke... :)

    Mal.

  17. #17
    Senior Member
    Join Date
    Oct 2006
    Posts
    504

    Re: Flores Research Project - May 2011

    at a guess I think I was doing about 300g this time, might need to back it off a little, or get the chaff tray out mid roast

    will be trying this roast out soon, so will have some results to add as well

  18. #18
    ST
    ST is offline
    Member ST's Avatar
    Join Date
    Dec 2009
    Location
    Murray Bridge
    Posts
    63

    Re: Flores Research Project - May 2011

    I (like many others) roasted a batch of this last weekend.* Prior to roast, the beans were fairly mixed in colour.* During roasting, a fair bit of chaff was put off during roasting (more than any of the other beans I did that day) although it was a fairly short time period.* Roast was had a ~9:30 first crack and pulled at 15 with a few snaps of second.* Roast itself was pretty even (photo looks exaggerated a bit) - somewhere around CS9ish.

    As a piccolo latte, nice - I dont have much of a handle on all the tastes as it is, and Ive also gone and gotten a cold (was rather miffed to start yesterday with a KJM blend piccolo and think seemed weak).* Fortunately things were a little better today so was able to pick up what seemed slightly fruity/sweet.* Certainly not a bad coffee by all means and will be happy to eventually roast the remainder of the bag =)


  19. #19
    Senior Member
    Join Date
    Oct 2006
    Posts
    504

    Re: Flores Research Project - May 2011

    ST - another worms fanatic are you?

    Back to the beans though...

    Looking at the beans themselves they remind me of the sundried gambella from beanbay, inconsistent colour and size when green but more consistent when roasted - the green beans have an odour which I still cant put a finger on, but is familiar at the same time

    Had a sniff of these 4 hours post roast and made myself a short long black with them

    This lot were done to about CS10 and I was lucky not to have them at CS20 (see my above post about that little moment)

    Initial smell of the ground beans reminded me of roasted hazelnuts from the behmor many months ago, which even just carried through into the drink itself

    Has a nice light spice to it, with a hint of acidity and what I might be able to pick as toffee or caramel in the last couple of sips

    I could see this taking a really good standing to some milk in a few days

    At the moment the closest bean I can think of drinking this would be the Indian plantation A grade from early 2010 beanbay

    Might give 100g to a work colleague and see what he thinks of them as well

  20. #20
    ST
    ST is offline
    Member ST's Avatar
    Join Date
    Dec 2009
    Location
    Murray Bridge
    Posts
    63

    Re: Flores Research Project - May 2011

    Quote Originally Posted by 59415B465A5D504B4640290 link=1305212353/18#18 date=1306586141
    ST - another worms fanatic are you?
    I wouldnt say fanatic, but provides a nice canvas for a fairly unique, personalised/stylised avatars (one might claim I have too much spare time).

    Tis interesting reading the different reactions to the beans - hopefully the congestion clears soon since I really want to try these with some fully-functioning taste-buds =P

  21. #21
    JJJ
    JJJ is offline
    Senior Member
    Join Date
    Jan 2010
    Posts
    533

    Re: Flores Research Project - May 2011

    Quote Originally Posted by 5D455F425E59544F42442D0 link=1305212353/16#16 date=1306579443
    at a guess I think I was doing about 300g this time, might need to back it off a little, or get the chaff tray out mid roast
    For what its worth, thats exactly how much i roasted and thankfully i saw none of the signs that you did, aside from a slightly higher than usual amount of chaff.

  22. #22
    brett230873
    Guest

    Re: Flores Research Project - May 2011

    Quote Originally Posted by 6C6C6C260 link=1305212353/20#20 date=1306612913
    Quote Originally Posted by 5D455F425E59544F42442D0 link=1305212353/16#16 date=1306579443
    at a guess I think I was doing about 300g this time, might need to back it off a little, or get the chaff tray out mid roast
    For what its worth, thats exactly how much i roasted and thankfully i saw none of the signs that you did, aside from a slightly higher than usual amount of chaff.
    I roasted 400g in my Behmor on Friday and had the Chaff catch. No biggie because whipping out the chaff tray during 1st crack with the fire blanket fixed that and the roast continued sans chaff try till 2nd crack quite nicely 3 minutes later. Nice even CS9 roast. Today Ill give it a try. 8-)

  23. #23
    Senior Member flynnaus's Avatar
    Join Date
    May 2008
    Location
    Sydney
    Posts
    4,126

    Re: Flores Research Project - May 2011

    I tried a syphon of the 6 day old "Baby roast" of the Flores yesterday. No distinguishing flavours, not much to recommend the Flores for manual brewing methods, to my tastes anyway. I noted the earthiness coming through now. However,...

    This morning I did a 50% blend of the Ethiopia Sidamo Guji and Flores (both roasted to CS9 in the KKTO 1 week ago). Prepared as a double espresso shot (short black) Verdict: very nice.
    As predicted, there was* prominent strawberry and the sweetness of the Flores also came through. But the acidity of the relatively light Sidamo roast adds liveliness. There is also more body and a better mouthfeel (though Im yet to try the Flores as an espresso)
    So a tick for the Mocca Java blend. My feeling is that the Flores will become of of my blending Indos as it doesnt quite yet stand on its own. I hope Andy will provide his own assessment later.
    One more thing: I notice a bit more of a caffeine kick from the Flores manual brews. I wonder if there is robusta among the varieties making up this offering. I would like to see a bit better grading and perhaps a single estate offering of the Flores.

    In the meantime, the strawberry is still dancing on my palate. Nice.

  24. #24
    JJJ
    JJJ is offline
    Senior Member
    Join Date
    Jan 2010
    Posts
    533

    Re: Flores Research Project - May 2011

    Quote Originally Posted by 363C293E3E312523500 link=1305212353/22#22 date=1306625716
    I notice a bit more of a caffeine kick from the Flores manual brews.
    I actually noticed the same thing just before, albeit as an espresso.
    Its got a real kick and far too much so for my better half, who has slowly grown accustomed to my double shots (boom boom ;) ).

  25. #25
    Senior Member GrahamK's Avatar
    Join Date
    Jun 2009
    Location
    Ormiston - Brisbane
    Posts
    545

    Re: Flores Research Project - May 2011

    I roasted 250g Flores RP in the Hottop on 20th May. My comments:

    1: Comments on coffee.* Appearance, how it roasts, any issues, any good points.
    [list bull-greenball][*]Green Appearance - too me compared in look to the Brazil Pulped Natural I have, except, not as well graded as there were various sizes and a few larger beans in there[/list]
    [list bull-redball][*]It roasted almost exactly on cue using the pre-set profile I use for other Indos, without any manual adjustment. Roasted to just into start of second crack - about CS9. (Chart and picture supplied although flash makes it look more like a CS8 & more uneven)[/list]
    [list bull-redball][*]1st Crack very pronounced as mentioned by someone else which was very unlike the Brazil PN[/list]

    Tasted after 7 days:
    [list bull-blackball][*]As an Expresso my partner and a friend found it had good body, but thought it a bit bitter. Funnily enough she tried one I had overextracted, did not enjoy it initially but liked the after taste[/list]
    [list bull-blackball][*]Unfortunately, my sensory perceptions are not well developed, so cannot sense the strawberries etc others found. I found it similar to other Indos as a Cappuccino & Espresso It lacked something, and maybe needed to be blended with some Ethiopian as suggested. However I would happily have it again as a SO[/list]
    [list bull-blackball][*]Made a shot with Syphon, (black), both my partner and I found it clean and enjoyable[/list]
    [list bull-blackball][*]Addendum: I have to agree with Bretts comment above:
    The pours are honey-like
    I had to pull back on the tamping to prevent overextraction, and the pours were very thick and delicous looking[/list]

    Visit was unnanounced and paid in full* :D

    GrahamK




  26. #26
    brett230873
    Guest

    Re: Flores Research Project - May 2011

    Great roast and post Graham! I am loving this bean! The pours are honey-like, the mouth feel is smooth and the sweet slightly burned toffee taste has moderate length. My roast (400g Behmor P2 B CS9) is only 2 days old so although I can detect some life at the front Im not yet tasting it as Strawberry. Kudos to AndyF for his service, innovation and providing us with this privilege. Have 2mates at with Silvias so Im going to give them 250g each and see what they come up with. The only other thing worth mentioning is that Id love to try this one extracted at a lower temp so all you Minore owners out there give this one a go. I reckon you might just get a toffee apple in the cup if the stars align. Now... Time to save up for... a divorce??? ;D

  27. #27
    Mal Dimal's Avatar
    Join Date
    Oct 2004
    Location
    Warwick, QLD
    Posts
    17,102

    Re: Flores Research Project - May 2011

    Great assessment and review Graham.... [smiley=tekst-toppie.gif]

    With your Roast Monitor Chart, you can load these at full size rather than reduced as they become a little difficult to read... Well, for my old eyes anyway ;)

    Mal.

  28. #28
    Mal Dimal's Avatar
    Join Date
    Oct 2004
    Location
    Warwick, QLD
    Posts
    17,102

    Re: Flores Research Project - May 2011

    Quote Originally Posted by 707A6F7878776365160 link=1305212353/22#22 date=1306625716
    I tried a syphon of the 6 day old "Baby roast" of the Flores yesterday. No distinguishing flavours, not much to recommend the Flores for manual brewing methods, to my tastes anyway. I noted the earthiness coming through now. However,...

    ....In the meantime, the strawberry is still dancing on my palate. Nice.
    Another very informative post mate.... Great stuff 8-)

    Mal.

  29. #29
    Senior Member GrahamK's Avatar
    Join Date
    Jun 2009
    Location
    Ormiston - Brisbane
    Posts
    545

    Re: Flores Research Project - May 2011

    Quote Originally Posted by 7855515D503C0 link=1305212353/26#26 date=1306657316
    With your Roast Monitor Chart, you can load these at full size rather than reduced as they become a little difficult to read... Well, for my old eyes anyway
    Done - Thats good, now even I can read it* ;)

  30. #30
    Mal Dimal's Avatar
    Join Date
    Oct 2004
    Location
    Warwick, QLD
    Posts
    17,102

    Re: Flores Research Project - May 2011

    Quote Originally Posted by 1B2E3D343D31175C0 link=1305212353/28#28 date=1306661685
    even I can read it* ;)
    Me too..... 8-) ;D

    Mal.

  31. #31
    Senior Member greenman's Avatar
    Join Date
    May 2007
    Location
    Perth, Western Australia
    Posts
    3,162

    Re: Flores Research Project - May 2011

    Roasted 500g first crack 12min pulled roast at first snaps second crack at 16min at CS 8/9, lovely even roast, aroma of roasted beans was most alluring!
    day 1: Clever Dripper brew 16g 280g water for 3mins.
    dry aroma of ground beans was sweet with herbal/fruity notes
    in the cup it was sweet, clean with no earthiness, med body with buttery mouthfeel, no distict flavours stood out, probably a lighter roast would suit this style of brewing! Will try as espresso/milk in a few days time.

  32. #32
    Junior Member
    Join Date
    Feb 2011
    Posts
    3

    Re: Flores Research Project - May 2011

    My impressions of the Flores after the last couple of weeks: The taste developed a bit more up to 7 days post roast, I got some very nice pours out of it and noticed some fruity characteristics which is about as detailed as my taste gets. Having said that I felt it lacked something a bit deeper, even at a darker roast.

    I blended some Flores 50/50 with some Peru Ceja de Selva roasted to CS9 and found this to be much more satisfying for my taste.

    I think Ill be mostly using the Flores for blending with heavier beans in future.

  33. #33
    Senior Member flynnaus's Avatar
    Join Date
    May 2008
    Location
    Sydney
    Posts
    4,126

    Re: Flores Research Project - May 2011

    Tried the Flores in a latte 11 days post roast and I think it has revealed its true potential as a good quality Indo.
    A good syrupy pour. It displays typical Indo earthiness (perhaps smoother than some) that cuts through the milk quite well. I would compare it to some of the Sulawesi offerings Ive seen.

    A long finish with a nutty after-taste with hints of dried fruit - and thats from a rather rushed breakfast cuppa. I think this one deserves another try as a short black

    Ive already revised my initial estimate of the Flores upwards. Id recommend this to fans of Indonesian coffee.

    Update: I made a CCD filter brew from 50% Flores- Sidamo blend. Also quite nice and enhanced by a nice buttery texture. No strawberry notes but there was a hint of fruitiness.
    The brew was made using a stainless steel mesh filter rather than paper which results in a much less clean cup (looks like a plunger brew) but with more flavour and texture.

  34. #34
    Member
    Join Date
    Mar 2007
    Posts
    95

    Re: Flores Research Project - May 2011

    I can recommend the following roasts should not be replicated:
    Behmor P2, 1/2lb C (195g of beans) - panicked and pulled at end of first crack. Slightly burnt tips, does not like that first bit of heat from P2.
    Behmor P5, 1/2lb C (195g of beans) - baked.

    In the plunger: the first one has strong hints of grass and plants, the second just plain rubbish.

    Definitely try any other roast profile! /facepalm

  35. #35
    Mal Dimal's Avatar
    Join Date
    Oct 2004
    Location
    Warwick, QLD
    Posts
    17,102

    Re: Flores Research Project - May 2011

    Quote Originally Posted by 7C594E5D425D380 link=1305212353/33#33 date=1306981640
    I can recommend the following roasts should not be replicated:
    Behmor P2, 1/2lb C (195g of beans) - panicked and pulled at end of first crack. Slightly burnt tips, does not like that first bit of heat from P2.
    Behmor P5, 1/2lb C (195g of beans) - baked.
    Well thats certainly going from one extreme to another.... :o

    Would probably have been better to go to P3 than to shoot straight to P5 :-?

    Also, try pulling the batch size back to about 175g as that should give you a bit more room to move with roasting through to the start of 2nd-Crack..... 8-)

    Mal.

  36. #36
    Member
    Join Date
    Mar 2007
    Posts
    95

    Re: Flores Research Project - May 2011

    Yup. My thoughts entirely. And also go back to the 300-400g P2 1lb C that works well as my starter profile.

  37. #37
    Senior Member
    Join Date
    Oct 2006
    Posts
    504

    Re: Flores Research Project - May 2011

    Had a long black of this before I went to work today, looked good like any other morning coffee ive made on the silvia

    problem is it tasted absolutely ghastly, im talking pushing close to *$ here

    not sure if its my palate being rubbish as im not well, or my extraction was off but it was not at all nice

    Might have to try another profile with this one I think

  38. #38
    Senior Member greenman's Avatar
    Join Date
    May 2007
    Location
    Perth, Western Australia
    Posts
    3,162

    Re: Flores Research Project - May 2011

    day 6--espresso--nice viscous body,sweet with some earthiness and fruit with choc finish--flat white had lovely sweet nutty/vanilla/milk choc notes.

    :) :)

  39. #39
    Senior Member flynnaus's Avatar
    Join Date
    May 2008
    Location
    Sydney
    Posts
    4,126

    Re: Flores Research Project - May 2011

    Quote Originally Posted by 5E54415656594D4B380 link=1305212353/4#4 date=1306115285
    I roasted two lots on the weekend:
    480g in the KKTO finishing* a few seconds after the start of second crack at CS9 with 415 g (13.5% loss)
    220g in the Coffee-tech Baby resulting in a CS8 roast which I will use for filter and syphon brews.
    Well I finished the bag today and heres my final report.

    As I type Im enjoying a (roughly) 60:40 blend of Sidamo: Flores. It was a great pour with some of the best fruity + floral notes Ive tried so Im happy to call it a god shot.

    So, final assessment:
    [list bull-blackball][*]A good quality Indonesian bean very suitable for blending but also enjoyable as a single origin[*]No acidity[*]Good body and texture as you would expect from an Indo.[*]A rather* pleasant earthiness, not as bold as you might expect from some Sumatrans.[*]Fruity notes - strawberry from a CS7 roast and other fruit flavours that I cant aptly describe as the roast develops.[*]Good length with nutty after-taste and fruit notes[*]Hard for me to compare to other beans as I havent done many good roasts of an Indonesian bean as a single origin. [*]Doesnt seem to work well using a manual brewing method [*]Roast needs to develop so I wouldnt try it before 7 days to my tastes.[/list]

    Anyway, pics of the roast attached below. The flash makes the roast appear a little lighter than it was. Note the greens showing discoloration and varying size








  40. #40
    Senior Member
    Join Date
    Oct 2006
    Posts
    504

    Re: Flores Research Project - May 2011

    Had myself a double of this tonight, this is now a week post roast, not quite as harsh as my last one but something doesnt seem quite right

    Im finding it a bit flat and harsh at the same time, cant pick up on any flavours at all, very spicy and peppery

    Is this possibly a sign that ive baked the beans, or otherwise made a real hash of this roast?

    Ive never had issues with using P4 or P5 in the behmor but this is the first roast ive been unhappy with, are others finding their roasts to be a bit slow and needing a faster ramp to FC?

  41. #41
    Senior Member flynnaus's Avatar
    Join Date
    May 2008
    Location
    Sydney
    Posts
    4,126

    Re: Flores Research Project - May 2011

    Quote Originally Posted by 78607A677B7C716A6761080 link=1305212353/39#39 date=1307185580
    Im finding it a bit flat and harsh at the same time, cant pick up on any flavours at all, very spicy and peppery

    Is this possibly a sign that ive baked the beans, or otherwise made a real hash of this roast?
    Try it at day 10 - 12.

    The roast I did in the KKTO was a fairly gentle ramp to first crack.

  42. #42
    Member
    Join Date
    Aug 2010
    Location
    Perth
    Posts
    90

    Re: Flores Research Project - May 2011

    I roasted 300g of this and 300g of Yemen (100g batches in a popper).* Having never reviewed coffee before, I made some notes before i read through this thread.
    Roasting was very easy (much, much easier than the Yemen), a lot of chaff at the start, clear pops and crackles (or 2nd crack if you must). As even a roast as Ive achieved through a popper, first batch was a little dark cs9-10, so I pulled the next two batches at 2nd crack (cs8).
    Lovely ground aroma, dark earthy and indescribable - shame it didnt come through in the cup

    Drinking the first shot after a day or two of rest was incrediblally sour, probably not hot enough. Made sure heat was better and much improved.
    Throughout the week, had a mixture of small shots and latte, pico late. Much courser grind required* compared to Yemen, but understandable as Yemen seems to have quite high dissolved coffee content in the shot. Probably as much a reflection on my cheapo machine.
    Pulled some very good looking slow shots, concur with most of what has been written, thin body and mouth feel, fairly underwhelming taste and, the first time Ive had a bitter taste in my coffee.
    Aftertaste was nice and long.* Like chocolate coated dried strawberries, if youve ever had them. Not a fresh strawberry taste, dried, preserved and sweet. Also reminded me of goji berry.
    Im guessing quite a high caffiene content compared to the other single origin coffee, nice little buzz.
    So, loved the after taste, underwhelming mouthfeel and initial flavour.* If they could get the grounds smell into the flavour of the coffee, itd be one of my favourites.
    I should just qualify, I have a ridiculously good sense of smell, but wouldnt describe myself as a super taster or anything.

  43. #43
    Senior Member
    Join Date
    Oct 2006
    Posts
    504

    Re: Flores Research Project - May 2011

    flynn_aus - took your advice on board and had another go at this one, this is getting close to 9 - 10 days post roast, im also feeling better today as well which helps

    nicely rounded, its got a slightly roasty flavour to it, probably from my near fire experience giving it a bit of a smokey flavour, although being smokey at the same time not offensive like it was a few days ago

    pour looked nice and even, cant for the life of me pick up anything remotely berry like

    thinking it could be treated as a good base bean for a blend with a bit of zing to it, might give it a go with some of the mexican and see what hapens

  44. #44
    Senior Member flynnaus's Avatar
    Join Date
    May 2008
    Location
    Sydney
    Posts
    4,126

    Re: Flores Research Project - May 2011

    Quote Originally Posted by 3E263C213D3A372C21274E0 link=1305212353/42#42 date=1307359557
    cant for the life of me pick up anything remotely berry like

    Try a lighter roast and try it early. From my experience, I get berry flavours around 5 days after roasting, probably before other flavours develop. It only lasted a day - other flavours emerge as the roast develops. Im not sure if its my palate but I seem to experience this with many of my roasts

  45. #45
    Member
    Join Date
    Aug 2010
    Location
    Perth
    Posts
    90

    Re: Flores Research Project - May 2011

    Update, this seems to have gotten better after a week or so post roast. Much stronger taste in the milk. Definitely for milk based drinks. Getting very good pours. This is growing on me.
    Flynn, agree, 7 days and its much better.

  46. #46
    Member
    Join Date
    Mar 2007
    Location
    Kalgoorlie, WA
    Posts
    95

    Re: Flores Research Project - May 2011

    Finally got around to roasting some of this.
    200g Corretto roast, CS 8/9

    1st @ 10:30 as others have said very pronounced 1st crack.
    2nd @ 16:00, taken into first snaps of rolling 2nd and pulled.

    Whole beans have a very "sweet" chocolate smell i find.

    Pulled an espresso on La pavoni pro lever on Day 2

    quite good crema, rich brown color. Medium body, nowhere near as viscous as i have had from other Indos. I as impressed with the lingering finish on this.

    As an espresso this early in its a little green, needs longer to rest however i get hints of "fruit" at the start of the cup.* Yes thats very vague, but its a definite melange of fruits that i cant place, a pleasantly odd spicy caramel + cherry perhaps?* Need to sample more to pick them out, my palate is terrible for these kinds of things.

    However the most notable thing for me was the very obvious lemon at the end of the cup.* To the point where i enjoyed that particular note so much i had to have another.* This may be just my odd palate as no one else has mentioned this, but I definatly get a good lemon tang at the end.

    As a flat white, not so much to rave about this early on.* Didnt really push through the milk for me, lemon notes lost entirely which was the most interesting thing for me.* Lingering nutty finish, very slight hint of chocolate.* Any other fruit notes were lost in the milk.


    edit:* others have mentioned vanilla and strawberry.* The fruit notes i picked up may be strawberry, but thats not something ive come across before so cant say with certainty



    So, to do it properly to make it easy for tony:

    Appearance:


    green beans
    poor grading, large variation in size, lots of "ugly" beans in the mix

    Roasted
    Very uniform color roasted to CS8-9

    Roasting:

    very easy roast
    1st crack can run a while from 1st snaps to finish, due to differing bean size i assume.

    Early flavor profile for me:

    Medium body, with balanced mouth feel, not to cloying nor too watery.
    Flavors: caramel + cherry/ mixed berries, lemon finish, slight choc/ nut notes
    acidity: NO comment as yet

    Overall: 7/10, enjoying coffee as an espresso so far.* Waiting to see if it progresses to becoming good with milk.



  47. #47
    Member
    Join Date
    Oct 2010
    Location
    Logan
    Posts
    77

    Re: Flores Research Project - May 2011

    This is my first post Iam a newbie .I have roasted 1200grams of the Flores Research in my Baby Roaster.First four roasts done on low heat to CS8-9 in total 13 mins to pull. Tried espresso in Bezzera Gea ground to fine in Rancillio Rocky

  48. #48
    Member
    Join Date
    Oct 2010
    Location
    Logan
    Posts
    77

    Re: Flores Research Project - May 2011

    after 5 days .Cup tasted mild sweet chocalate with citrus and lingering after taste .Gave 600 grms away to friends who said they enjoyed with milk.The next 400 grms I roasted low heat to first crack11.5 mins ,second crack 14 mins pulled roast into cooler at 17 mins.CS10.Left sealed for 7 days then ground extra fine and made a double shot.This bean came of age with a syrupy pour reddish brown with a smooth sweet dark chocalate taste and citrus overtones.As the bean aged and oiled the cup was great. This bean I found to roast evenly well into 2nd crack.

  49. #49
    Member
    Join Date
    Oct 2010
    Location
    Logan
    Posts
    77

    Re: Flores Research Project - May 2011

    Will definitely mark this Flores for further drinking.

  50. #50
    KJM
    KJM is offline
    Senior Member
    Join Date
    May 2007
    Posts
    688

    Re: Flores Research Project - May 2011

    Ahem. Apologies for getting to this a bit late, but just did one roast in the Gene.

    Observations: very straight forward to roast. The beans themselves had a pretty large variation in size (as everyone has already noted above). The roast profile in the Gene was 9.5mins to FC, and pulled 4mins prior; with a couple of snaps of second happening just as I pulled it.

    The beans are actually very even. No tasting yet, thatll have to come later ;) Id rate these as more even than the average Indo beans from my Indo bean box..

    This week well try to cup these in the Tea room at work and Ill try to provide some multi-taster input.

    /Kevin



Page 1 of 2 12 LastLast

Similar Threads

  1. Coffee and alertness-research
    By GregWormald in forum General News
    Replies: 1
    Last Post: 9th May 2011, 06:23 PM
  2. Australian Market Research
    By gilkatho in forum General Coffee Related...
    Replies: 0
    Last Post: 21st December 2005, 03:29 PM
  3. Decaf...New research
    By nunu in forum General News
    Replies: 0
    Last Post: 18th November 2005, 11:51 AM

Posting Permissions

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