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cksyd and I roasted some of the Archie on Saturday. Ive been keeping my eye on it and doesnt yet have the aroma to suggest it is ready for drinking yet so Ive been holding off.
Im still getting used to my corretto and mine (300g) was done within 13 mins. with FC at about 8 mins. Pulled at the start of SC.
Well I couldnt wait and I thought Id better post first.
So here goes - the Inaugural Bean Club report :
Bean: Aceh Gajah Mountain Grade 1
Roast method: Corretto
Roast Notes: 300grams. FC at 8 mins; SC at 13 mins. Pulled just after SC
Roast Date: 25/7/09
In the Cup: 30/7/09 Double shot poured as an espresso and a latte in a std 220mL latte glass. The grind was a little too coarse so it was a 20 second pour. Suggests a medium grind required (ie not fine nor coarse)
Tasting notes:
A little sour from being under-extracted and probably a couple of days out from being ready to drink. After the first taste there were all these other flavours struggling to get through and my limited palate. I detected chocolate and some floralness as well as the grassiness I would expect from being a couple of days short of at its best.
Low acidity (which I believe is typical of Sumatran beans) but seems to cut through the milk OK. 10 mins after drinking I can still detect a pleasant after-taste.
Research and Andys notes suggest an earthiness but I couldnt pick that up at this stage.
Rating: [smiley=thumbup.gif] Promising
I think I will be enjoying this from day 7 onwards but it shows promise. I dont have any experience with other Sumatrans to compare it to. Definitely try this was a proper roast as well :-[
Ill report back on Saturday
Feel free to adopt/modify/ignore the format I used above
Roast Notes: 300 grams. Set Gene to 220°. Upped temp to 225° at 14 min. cause it was too slow, then down to 223° at 19 min as it was browning fast.
FC at 15 mins; SC at 20 mins, pulled 30 seconds later. Quick cool.
Roast Date: 31/7/09 Colour: CS10
In the Cup: 2/8/09 Doppio ristretto piccolo latté (100ml total)
Tasting notes:
Excellent chocolate and "coffee", no exceptional regional characteristics like "wild" or "dried fruit". Some earthiness. Very smooth and vibrant taste, low acid.
Rating: 4 out of 5--excellent for roast + 3 days.
Next time: try 300 gm, set 225°, ramp down to 220° post FC.
I tried my second coffee of this roast today 9 days post-roast and looks like living up to the usual at-its-best 10-12 days post-roast.
The grind was spot-on, confirming my estimate about the grind being fairly much in the middle of a fine and coarse espresso grind.
Very smooth with definite chocolate and, as before low acidity. I couldnt get the earthy taste but I think my batch suffered from a too-fast roast.
I roasted again on Saturday and this time took it out to FC at 14 mins and pulled at just into RSC at 20 mins but not over-roasted. Once again this was due to my corretto inexperience rather than design. Interesting to see how it contrasts with first roast anyway. If my first roast is any indication it may be fairly forgiving.
Roast is only a couple of days old but here goes:--
Roast method: Corretto
Roast Notes: 600grams. FC at 11.50 mins; SC at 15.55 mins. Pulled just on first snaps of 2C. CS 8/9
Roast Date: 03/08/09
In the Cup: 05/8/09 Double shot poured as ristretto in demi cup.Fairly fine grind
Tasting notes: I couldn’t wait 7 days to give it a try—Low but zesty acidity, rich crema and viscous mouthfeel with heaps of body, no bitterness, intense floral/chocolate notes and a lingering powerful but pleasant aftertaste. This bean can only get better as the days go by (if it lasts that long). I’ll show some self control and wait until day 7 before I try again!
My Archie Roast is now into its 12th day and Im finding it highly enjoyable. Even smoother with the chocolate flavours now prominent and no hint of acidity now. Possibly because of the rapid roast but I also detected a smoky flavour coming through which I rather like.
Thanks to those who have contributed so far. Hope to hear from others - even if you havent roasted this bean yourself.
Originally posted by 747E6B7C7C736761120 link=1247619572/27#27 date=1249510328
Thanks to those who have contributed so far. Hope to hear from others - even if you havent roasted this bean yourself.
I roasted a batch on the weekend and will be into them tomorrow morning. Roasting still makes me a bit nervous as Im afraid that Ill ruin all that hard work by the farmers :-[
I took the last to work today and had 3 quality coffees courtesy of the office Ikon and the hand grinder. The 3 cups today were the best ever from these machines.
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