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Brazilian Santos Moiana, corretto roasting tips please

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  • Brazilian Santos Moiana, corretto roasting tips please

    Hi all , just bouht some Brazil Santos Mogiana green beans from Di Bella. This is a new bean for me , so are there any CSers that can offer any advice for corretto roasting this bean.

    Most of my roasts lately have been following a profile I got from Mal , being that of a slow steady start heat .... to 100* @ 6 min then accelerate 20*/min from 140-180 and creep into FC @ 13min and on to SC at 5 min later.

    How does this sound for this bean in a corretto ? Pull at first signs of SC or go for 30 sec more?

    Cheers
    Greg

  • #2
    Re: Brazilian Santos Moiana, corretto roasting tips please

    Hey greg,
    Yeah a similar profile worked ok for me, dont bother tasting till day 4 minimum, very acidic teill then, im on day 6 now and its starting to come alive, getting some great body out of it as espresso! best of luck!
    cheers
    warren

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    • #3
      Re: Brazilian Santos Moiana, corretto roasting tips please

      Thanks Warren,

      I roasted 420g yesterday , pulled it about 20seconds into SC and the roast looks a bit light , even , but light. Plus within the roasted beans there were quite a few of the open/exploded beans, not sure what you call those guys (wasted maybe) .... but no divets

      Ill try at 4 & 6 days ....

      cheers

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      • #4
        Re: Brazilian Santos Moiana, corretto roasting tips please

        i haven`t roasted this in a corretto, but in a popper and in the KKTO roaster. The roast in the popper was a bit uneven, but tasted it this morning as a doppio ristretto after 5 days and its a nice drop, good body.
        My palate is not that educated, but i kept thinking dark caramel, unsweetened dark choc flavours, slight sharpness to it, but very nice and smooth. The roast from the KKTO is 5 days old and i will try it this afternoon, but it went into rolling 2nd crack very fast as it was my first roast in the KKTO, still crackling like mad when i was cooling it down. I would describe it as a `Italian dark roast`.

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