Hi All,
I have been given 2kg of these East Timor, Maubisse - organic beans, "Heavenly body and sweet as honey. Roast dark for a thick and syrupy espresso" were the suppliers notes. They are not from a sponsor, so I am not sure of quality. I have tried 2 roasts so far, both were really fast (10 min in the gene cafe) using Greg Wormalds original method, 1st time with the temp at 232C the next at 228, with almost no time difference, the beans got very smokey & oily well into rolling 2nd crack, with the colour at CS9 and after regular tasting over 18 days they have not improved from flat- musty- yuk,
have tried espresso, macchiato, latte and plunger.
The greens look very yellow, on the right in the photo, the ones on the left (for comparison) are Peru Ceja de Selva.
Does anyone have any hints/ideas on how to slow down the roast on such a speedy bean? also as all my greens have been from beanbay or sponsors, are these normal? :-/

I have been given 2kg of these East Timor, Maubisse - organic beans, "Heavenly body and sweet as honey. Roast dark for a thick and syrupy espresso" were the suppliers notes. They are not from a sponsor, so I am not sure of quality. I have tried 2 roasts so far, both were really fast (10 min in the gene cafe) using Greg Wormalds original method, 1st time with the temp at 232C the next at 228, with almost no time difference, the beans got very smokey & oily well into rolling 2nd crack, with the colour at CS9 and after regular tasting over 18 days they have not improved from flat- musty- yuk,
have tried espresso, macchiato, latte and plunger.The greens look very yellow, on the right in the photo, the ones on the left (for comparison) are Peru Ceja de Selva.
Does anyone have any hints/ideas on how to slow down the roast on such a speedy bean? also as all my greens have been from beanbay or sponsors, are these normal? :-/



And its all knowledge for next time.
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