Please let us know how you roasted it, how you take your coffee and what characteristics you liked about the result in the cup.
Please let us know how you roasted it, how you take your coffee and what characteristics you liked about the result in the cup.
Had my first cup this morning. What a good coffee.
Even though I completely lost the plot when roasting and let this slip too far into second crack, I'm really enjoying this as a flat white. Just that touch of excessive roast flavour at the end....but that's my fault. Will pay more attention next time and get this one right. Great cocoa hit without bitterness.
Lost the plot? Nah…….maybe this bean sneaked up on you Barry!
It seems to want to start 2nd crack a degree or two or three earlier than most other beans.
I pull it just before it starts.
Beautiful, smooth, syrupy cocoa, some brightness gives it liveliness but it's long and balanced.
Finger lickin' good as an espresso or ristretto, smooth and sweet with milk.
My first roast of the Machare Estate in the Gene Cafe got away from me too - I thought it was because of the amount of chaff it produces. It seems that really chaffy beans cause the temp in the roasting chamber to rise too quickly - the hot air is being blown in, but not vented as well as it should. Anyway, whatever the reason, on my second attempt I did 200g and got FC at about 9.7mins and did a rapid cool after another 3.3mins. That batch was really impressive - super sweet with just a little balancing acidity. I've used it in a KJM blend as well - very nice!
Thanks Martin, the chaff thing rings a bell too. I do remember noticing a fair few bits of chaff loitering around the exhaust vent....and had thought that maybe I hadn't cleared the vent as thoroughly as I should have from the previous roast. I often do 300g roasts, which probably magnifies the effect of issues like the one to which you allude. Saturday I shall sort this baby out.
I'm a novice corretto roaster so bear with me, but have also enjoyed this bean. I have some difficulty with very long "first crack"; I heard first crack at just over 200 degrees, and pulled the roast at about 223 degrees. About 16 minutes all up. At about 216 it was getting quiet, but stray pops continued until pulled. Thus not fully sure if I got into second or before second.
Anyway, at day 6 it is cocoa and syrupy, with full mouthfeel, more bitter than acid. If I dose slightly lower I get a fruity hit- reminding me of the Ethiopia Haraar.
Happy to get more of this.
I roasted this bean 60% with 40% Sulawesi Blue....... and am absolutely loving it. Was good at day 5, today 7 days post roast and it's beautiful. Seriously rich, sweet and great thru milk (in my opinion). I was going to roast with the Rwanda and Sulawesi blue, but after the golden bean success stories I think ill have a crack at the Rwanda solo. Behmor 400gm, 1lb P2 b.....
Slippery sucker this one for sure. Taking note of people's observations about the bean getting away from them I tried to be super careful..... Put 400gm in the behmor, 1lb, P2, B. Might have just been me watching more carefully than usual but this bean actually sounded different rolling around in the chamber. Anyway, hit first crack nice and clearly at 3.55, I opened the door once first crack was well under way from 3.20-2.20 to go. There was a really clear rolling first crack, but it didn't stop.... The cracks transitioned into second crack without any observable gap. I got nervous and pulled it with 40 sec to go... Only a little smoke, so fingers crossed it comes up ok. The roast isn't as dark as some I've done, so I may have got lucky? I haven't had this happen before not being able to pick a gap between first crack and second crack. Definitely a bean I never felt in control of! Anyone else nutted out a plan / setting in the behmor for it? Cheers, Link
I did three roasts of this yesterday on the hot top it started out slower running about 10C cooler until FC (194C the same as other beans) and then it ran away from me every time, i'm going to have to rethink my heating adjustments a fair bit,
I roasted to 216C on the display (usually i get SC at around 212C with other beans and eject at 210C) but was still into RFC and couldn't hear obvious SC snicks.
Just did my first ever roast on the weekend. I used the Tanzania Machare because I heard it was a good one to start with. I did it in a corretto but without a temperature probe so I had no real idea what was happening temp wise. Got to first crack at 6.30mins and I think I heard what may have been the start of second crack, which was really just one pop, at 10mins so pulled it straight away. There was not even a hint of smoke and no further cracks after I pulled (despite using the two colander method to cool the beans which is clearly not that efficient). Im also not sure the beans looked roasted enough and there seemed to be some variability in the colour. What was really interesting there was none of that "freshly roasted coffee smell" during and after roasting. Anyway tried the beans this morning in the Silivia expecting them to be underdone and sour, but instead was pleasantly surprised by how good the shot looked and especially tasted. I agree that syrup and cocoa are apt descriptors and cant wait to roast some more of this bean.
btw I tried to post pics but cant seem to find the option that allows me to attach them from my hard drive, the only attachment option seems to require a hyperlink to a url??
Long and sweet YES! Cocoa... and almost nutty? (or is that me). Despite it being a tricky bean for me to roast, what I've ended up with is really nice. I offered up a choice (4 days post roast) for a friend the other day of the TME or Rwanda Nyungwe which I had roasted separately. Out of the bag he said the TSE smelled better hands down. For the record my first brew in the morning is a latte, followed up by a long black chaser.... works equally well in both in my opinion. Moral of the story for me... listen really intently & watch out for the smoke. Glad I've still got 3/4's of a bag to play around with....
Just finishing the latest batch of this (roasted 14 days ago now) and the last couple of mornings it seems to have entered the heavenly zone, with pours yesterday and today likely gooey chocolate off the group. Not the slightest hint of bitterness and almost like a hot chocolate in a latte.
I have had this as a blend with the PNG Naturals and it adds such a powerful chocolate note to the acidity and depth of the PNG. I am going to roast up a small batch by itself this weekend so I can try it as an SO, looking forward to this one to see if it has those nutty notes that DbyC finds.
This is absolutely delicious. Its like Peru Ceja de Selva but stronger and with more chocolate. (Excuse the bad flavour descriptions)
Im glad I bought 5kg of this bean. Its great and doesnt break the bank.
I wonder if the Tanzania Kyaurinde FairCrack Pulped is just as good.
Im thinking about buying 10kg of that.
Looked up this thread as I just last week got some of the BeanBay roasted Tanzania Machare Estate. When ground it has a chemical aroma that I can't quite pick (phenol?, creosote?) but it is not what I'd call a nice aroma. Tried it in a lever machine and it came out very thin and watery with traces of oil on the surface and no crema at all. Tasted bad and bitter. Wife and I then tried it in a plunger. This for my wife with milk was still bitter but she said just drinkable. I found that the aroma that i didn't like came though in the taste and it was awful.
Has anyone else not liked this one at all?
Mike, might be worth emailing Andy. Haven't tried the brown beans from BeanBay, but have this in green form and it does tend to race from first to second crack, but even when I've overdone it it has been quite drinkable (with slightly excessive 'roast' characteristics).
Thanks Barry. I'm sure Andy will see this, have PM'ed him but message came back that he is not receiving PMs. Otherwise he would never get a break probably.
It was just a 250 gm bag as it came in a surprise pack. Roast date on it was 9th April. We opened it a couple of days after we got it and it smelt green and we decided to let it age a bit more. But it is still bad. Shame I don't have any phenolic stuff to compare it to these days :-)
Have just opened the Espresso Wow and it smells great - will be trying that at breakfast tomorrow.
Andy will only respond to direct email messages and may never find the time to read this thread...
What about grind, could it be too course or fine? With milk, and is the milk off? Water quality, filtered or unfiltered? Storage problem? Bag leakage? Or is this just a poor roast batch?
Yes given the admiration of this bean from the posts above it should be good hence my surprise at this one that I got. The milk is not the prob, its fine. Wife has milk and Espresso Wow plunger this morning got a big thumbs up. I have my coffee black and as a plunger the Espresso Wow is great, the Machare is a chemical yucky. After the lever machine came out horrible we tried a plunger as that has far less variables. Water is PuraAu pure water. Grind is OK. Have emailed Andy this morning.
At our farm since Thursday so havent had a chance to use it in an E61 machine. Have here the Ponte Vessio Lusso, Moka Pot and plungers.
The Espresso WOW may be more forgiving to being brewed in this water because its a blend.
Brewing coffee and especially espresso you really need some hardness to the water, you would be better off with something like mt franklin or frantelle. Or if you have some kind of ground water supply try using some of that filtered 1 part to 3 of the PuraAu.
EDIT: I will add that this is not something I have read that I am just repeating. This is something I have experienced and experimented with first hand. I actually have tried brewing / evaluating my roasts with this water and brita filtered syd tap water and the PuraAu is undrinkable to me. I Originally encountered this problem living on a farm, with rainwater stored on Poly tanks, same thing coffee was terrible. Bottled mount franklin water and even home brand produced a better brew, but as usual YMMV.
Last edited by Steve82; 26th April 2014 at 11:10 AM.
Yes, contacting me offline first makes far more sense (and more polite).
I've responded direct to speleomike but the gist of the email was that I'm surprised as 20 odd others received the exact same roast batch and I guess would have finished theirs by now. I certainly didn't hear of any other reports and I'm currently drinking from the same bag (different roast) of the Machare in an Aeropress here in Seattle and it's great.
I also asked speleomike to send some back so I can check it out, I'm curious too!
Damn! Beat my call to your room by one minute!
Java "*smirk*" phile
Toys! I must have new toys!!!
Will be posting the remainder back to Andy for his expert opinion. Andy says 20 others have used that same batch with no probs.
A correction; water was Sydney tap water not PureAu water as it was just in a PureAu plastic bottle to bring up to the farm. Our tank water here is no good for coffee.
I'll post back here *after* Andy gets a chance to try the coffee rather than guessing anything. So guys/gals go back to discussing your good Machare Estate, will let you know later what gives.
Thanks for the feedback.
PS. Interesting about water needing a bit of hardness. I know that very hard water makes coffee flat and dull. But that discussion is for another thread.
A follow up to my experiences. Sent the beans back to Andy and he got back to me today.
He found the beans to be fine and given what others have found of this bean I do accept what Andy suggested "Sadly what you sent back was perfectly fine. Which means either it just wasn't your taste or the problem wasn't through the whole bag." Well it ain't likely to be bad beans on top and good ones at the bottom :-) I know I do prefer low acidity beans. Which is what Andy suggested "The only thing I can think is that the high acidity was what you didn't like in which case Kenya, TZ and a lot of the central American beans will have the same effect on you."
So the summary is that what i didn't like in the aroma and taste was probaby the high acidity. I don't have any milk and the wife has a picollo thing with just a dash of milk. I do know I don't like much acidity at all. The Ethiopian Limmu that I roasted was too acid. And I remember another coffee that I roasted that had an aroma like the Machare and that was the Ethiopian Sidamo Guji. Disliked that a lot :-)
The other roasted beans I got in the same order, and in order of yummy-ness, were Espresso Wow, Brazil Premium and Sumatran Mandheling Select. All were really good.
I've only got 30 kgs left..... be very sad when it's gone.
I might just have to swap to the Kyaurinde,...;-)
I'm a bit excited... Because I just tasted something I can actually describe!!
I roasted up some more of this bean 2 days ago, and had to crack the bag today because I left my good to go coffee at work. Got 'marzipan' big time... Maybe because it's too fresh, dunno. But definitely marzipan. Thick, goey shot too, but the crema dissipated pretty quick. That was as an espresso... Latte was nice, but predictably a bit bitter aftertaste at this early stage.
Finally got to pull a few shots of this bean and I'd say it's quite nice... Can't put my finger on the taste except I liked it. Also super fast delivery which was nice. Thanks andy
Interesting. Roasted a batch of these with a faster Ethiopian style of profile, and funnily enough it actually had the opposite reaction to what I expected! The original batch was quite light and fruity - this faster batch was much heavier, thicker body with more cooca. I preferred the first…
So guess a slower baseline roast for the Machare!