Picture of the roast.
Anybody else had a go at roasting this one? I did 330g on a Behmor yesterday. I pulled them at the first few snaps of second crack and got a fairly uneven looking roast and what I think is called a mottled appearance. From reading other threads, I think this is pretty standard for wet processed Indonesians??
Will try it later today - hope it tastes good because it sure is an ugly looking roast!
Picture of the roast.
I guess the proof will be in the cup Tango.... :)
Let us know your impressions,
got some in the i-coffee roaster as i type, fresh from the beanbay pickup...
looking forward to this one ;)
Would love to hear/see how your roast turns out fivegallon!!Originally Posted by 515E415250565B5B5859370 link=1317523035/3#3 date=1317537828
Quick and dirty pics. Gave the beans the crunch test and they taste great. Might bang some straight into the grinder me thinks* :D
In the cup - not bad considering its fresh out the roaster. Fairly sharp right now but the taste is good. Will be interesting to see how much this mellows out over the next few weeks (if it survives that long!)
Yum!* Just pulled a double shot with an 18g Synesso basket and it was delicious.* Definitely had a spicy aroma about it and Im no expert, but it was exceptionally smooth with no bitterness.* I put another double through milk and it cut through nicely and had a good cocoa aftertaste.
Wish I was able to describe it better but Im just happy that it tasted so good after what I thought was a dodgy looking roast! Looking forward to letting this one develop a bit over the next week or two!
Cant always go by appearances ;)
I roasted 400 grams of this and 400 of the India Shimla Honey. While I’ve got nothing nice to say about the India… I loved this Indo, nice floral notes and what I can only describe as ‘beany’… Smooth and no bittern or sourness.
Yeah - i get the same results in the behmor (ugly bean). I stopped and it reached second crack about 1 minute into the cooling cycle.
I did 50/50 with Indian Honey and think its pretty good. Indian Honey by itself is a bit strange (offtopic - i hate the indian honey - so much chaff is retained in the drum!)
Did another roast of these again the other day on the Behmor on the P2 profile with a similar looking result to above.
Drank some today through the aeropress at 3 days post roast, with a bit of hot water added and milk. Produced a really spicy cocoa flavour, with no acidity/sourness/bitterness. Its what I think most people would expect from a cup of coffee.
Highly recommend getting some of this bean as even though its ugly when roasted, its a really nice single origin.
Not that Im an expert roaster, but Ive been doing a lot of reading lately and have read in a few places that a good roast does not necessarily look even. This seemed counter-intuitive to me, but your result seems to support the idea. As usual, its all in the cup hey?Originally Posted by 5A6F6069610E0 link=1317523035/7#7 date=1317546599
I have roasted 2 lb of this now on the Behmore, first roast I cooled soon after end of rolling first crack and the second after 2nd crack - the first roast was good but the second after levying for 5 days was/is great: smooth, creamy and just a hint of citrus and chocolate. I drink ristretto (dopio) so not a great deal of liquid and the beans have no place to hide their character. This is an excellent coffee!
I roasted 300gm of this the other night in my coretto. Muffed the Heat settings a bit so pulled it at about cs7-8 (didnt want it going too long) and also got a very mottled look, although smells great. Ill wait a few days more before trying it; just wondering, has anyone else had trouble hearing 1st crack with this one? Ive had no drama with the other 5 bean types Ive roasted, but this one was very much harder to pick...
I love this bean for latte single origin roast it taken dark CS9-10 plus its great it really takes the high temps.
Just finished the bag of Sulawesi Blue that Andy added to our Beanology showbag, my family loved this coffee, the aroma off the grinder was amazing with lots of spice and fruit, produced a super viscous espresso, great as a short mach and flat white, sadly the 200g didnt last long with my ravenous crew :( :(
I obviously havent cracked the roast profile with this one yet because its really one dimensional and flat.
5 days post roast - I get a general heavy spiciness about it with a big body. Crema is not huge nor syrupy. Has enough bite to cut through milk and create a drinkable SO but its not exciting. Still if you were looking for SO that made a milk drink pretty similar to the offerings of most cafes then this is
a good bean to use.
10 days post roast. Not a lot of change in aroma but flavour is improved. The body is more rounded and complete. The bite in the coffee is softer. Its kind of fruit cakey and the dominant note for me is coconut.
Im not as impressed as I expected to be, theres no wow to this one. But if Im too lazy to blend and just want a good milk drink bean that cuts through milk, has good body and is
soft on the palate in aftertaste then this is a good bean for that. Its easy to handgrind, offers little resistance and grinds very evenly.* ;)
I roasted 500g on the 26th (photo below), not much aroma straight out of the coretto. But later that night (~6 hours later)... wow, such a beautiful smell - cant really explain how it smells... Drinking it today in lattes, very happy with it! Not my favourite SO, but definitely not bad. Will keep roasting it and trying new things.
This bean has taken over my favourite. Agree with greenman, loads of lovely spice, fruit, earthy (almost rye like) and cocoa from the grinder. Never been so excited after grinding and before making a coffee. Anticipation was met with a wonderful spicy and fruit flavour that had an amazing crema and thick body in a ristretto.Originally Posted by 3A2F383833303C335D0 link=1317523035/16#16 date=1332664204
Very ugly, uneven looking roast (CS9 Behmor) like those pictured. Will try blending this with some Peru or Columbian beans.
Good coffee in a plunger
I'll agree with everyone on this bean. This has become a favourite here too!
Rich cocoa & spice, a caramel feel through milk - combined with an ethiopian it has been really been whupping it up!
Pretty keen to try some other Indo/Indian/PNG beans now too if this is a benchmark :-)
We'll see how it shapes up in another few days but maybe that full on spice flavor just isn't for me as a SO but could be very useful in blends. Might try a different roast profile next time as the Sulawesi seemed to show some dark mottling well before first crack using P2 on my Behmor.
WOW. I found the exact opposite. I almost gave up on this bean after numerous roasts. I too was using P2 on my Behmor, but pulling just before second crack so ending up with about CS8 which I found too grassy and unpalatable. After numerous rants and raves about how I hate Indonesian coffee etc, I tried again on P2 and this time ended up between CS9-10. This time it is absolutely stunning as a SO. Yes VERY spicy and as a result it might not be to everyones tastes but I am so glad I didn't give up on it. My wife also likes it as a flat white. It just goes to show that it's worth persevering and not judging a bean after a few poor roasts.
The comment re: roasting Sulawesi varities to just before and not into second crack came from one of the prominent American websites that sell green beans as well as the Behmor.
Just another source of information that adds to the many available. At the end of the day experimenting adds to the whole experience of roasting and hopefully finding what appeals to personal taste.
I'm still keen to try different roast profiles to see how they change this bean. All part of the education process!
I noticed when using P2 on my Behmor, the beans developed the dark mottled appearance early in the roast and then didn't darken evenly later in the roast. I also didn't seem to get the same degree of swelling as when using other varities. It just had the feeling of too much heat, too early for this bean?
I thought I'd try a gentler ramp up in heat so went with 1/2-P4-START which is 1/2-P4-A. Weight was 1/2lb or 227grams. The beans colored evenly throughout the roast and seemed to swell nicely, finishing with a much more even color. The whole roast seemed to be kinder on the beans and visually I was pleased with the end result. Much more like the roast progression I get with other beans on P2. Took it to CS9/10 and just into second crack. To get it there I had to add about 2:30 at the end of the roast.
I need to wait a few days to see how they fare in the cup but am very pleased with the way the roast went and the final appearance and aroma.
Even though the roast profile isn't as suggested for this bean, I'm hopeful of a decent flavor based on the other indicators so far.
Reviving an old thread but I had to after trying this as espresso. Roasted on 25/6, tasted 20 days post roast.
I got a fast pour (circa 22s) for my initial shot and I tried it nonetheless and I was glad I did. I got a big hit of strawberries, thought it was just luck but it was repeated with the next shot.
The body was light, very smooth, light acidity at the start then the sweetness came through. It had good light brown crema. I'm not that big a fan of these light bodied fruity shots but the strawberry really popped after a few seconds of tasting the shot and I was pleasantly surprised.
I roasted it in the Behmor plus. I used manual mode 100% power to start.
Dropped to 50% power at FC
Pulled at 14:26 and cooled in behmor
3:09 between FC & SC
16.3% loss in mass.
I just wanted to share as the strawberry flavour was just so pronounced I was impressed.
Wow! Strawberries! I've done a fair bit of SB, but never had that. Also don't let them rest 20 days though
I've got some Blu Batak in the hopper currently - very similar in body, acidity & sweetness with a hint of toffee apple - but have to hunt for the strawberries next SB batch!
Yes, very surprising. I'd never deliberately leave them to rest that long Matt. I'd usually aim to brew them at 7+ days. It's just that I've been roasting a lot with the Behmor since I got it and trying to learn its nuances and as a result I've had several kilos of roasted coffee sitting there ageing. It's funny how you discover things by stumbling upon them. Just keeps things all the more interesting and keeps you learning something new everyday.
Sometimes the accidents are the best brews!
During previous roasts i have done ,using P2 , SC , on the Behmor they have tasted green and grassy , so i tried a slower P4 profile which i like better .
Question - if a roast has that grassy taste and was possibly a too quick roast even though through to SC could a extended rest period mellow out the flavour ?
If roast tastes grassy, then it is likely to be under-roasted by roasting too quickly overall, therefore it is unlikely that a rest will help. If the bean is uncooked - it won't develop with age. But if the roast is more acidic (which comes from a more aggresive heat input early on with a longer overall roast time) then a longer rest will help to mellow the acidity.
But if you are quite new to roasting, and still get a handle on these flavour characteristics - then let it rest for a week or too and try - you'll soon learn the difference between under-roasted and high acidity
Couldn`t go on not getting the best out of the Yemen , so really happy found the roast profile that works for me .
Love roasting and keeping that journal of previous roasts (about 100) has helped me get some consistent results .
Been tasting through the latest Sulawesi Blue - Roasted in the corretto for about 19mins, dropped at the start of 2nd crack. Tasted 3-5 days post roast.
I'm getting dark chocolate but not bitter. More towards the sweet side. The flavour that really stands out for me is spice like bitterness at the end. The after taste is that spicy ting sensation on the tongue. Today, I'm thinking whether its spice or some slight tobacco or cigar mix maybe?
If I was to compare a Sumantran Mandheling is more chocolaty and earthy, and the Sulawesi Blue more spicy with some chocolate notes to my palate, at least.
So am I tasting the right thing for this bean or did I mess up somewhere?