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Sulawesi Tana Toraja

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  • eaglemick
    replied
    Haven't posted back on this one for a while because frankly the results have been terrible

    However I just though I would update on a success story at last!

    Just tried these beans today 13 days rest. Dialled in as usual re weight and time of shot but the results in the cup tasted terrible still. I usually aim for an espresso shot in 30 secs with 19/20g of beans. I did some experimenting and went for a course grind with an overfilled basket and it tasted awesome with some lovely choc undertones! Final weight was just under 22g.

    Leave a comment:


  • robc
    replied
    Hi Eltoro,

    I purchased these Indonesian beans for a pre roast blend, and this particular one on Andy's wonderful description, but now also want to roast them in the Behmor as a SO for post blending.

    >> Originally Posted by Dazzler
    >> Try this. . Behmor roaster
    >> 300g - 1lb - P5 - C

    Originally posted by eltoro View Post
    This worked well for me. Cheers!
    Thanks for the vote of confidence on this Behmor setup for this bean and also to Dazzler for posting the setup in the first place. As there was only 4 days between Dazzler's post and your post I'm wondering when you roasted and whether "worked well" refers to how the roast seemed to go and/or the actual taste in the cup?

    Also, I'm wondering how you ran the roast? Did you also wedge the door open upon hitting 1st crack and then hit cool on 2nd crack or did you do something else entirely.

    Cheers and Thanks,
    Rob

    Leave a comment:


  • Ant
    replied
    Greg, I am normally like you. I typically roast most beans at the start of second crack however this didn't work for the sulawesi. For me, I found it needed to go a long way into rolling sc. Much further than I would normally take a roast.

    Leave a comment:


  • eltoro
    replied
    Originally posted by Dazzler View Post
    Try this. . Behmor roaster
    300g - 1lb - P5 - C
    This worked well for me. Cheers!

    Leave a comment:


  • GregWormald
    replied
    Originally posted by Ant View Post
    I just tried my Sulawesi Tana Toraja after day 2 and so far the roast just on first crack batch was terrible. The rolling first crack batch was much better but still not great but I suspect this batch will improve when allowed to degass a week or two. I have already tried rolling second crack without success so all in all I just don't think this bean appeals to my taste.
    It seems to me you have roasted both above and below the optimum roast.

    For espresso I really prefer *ALL* my beans just at the onset of second crack. Before that and they are very fruity and (for espresso) somewhat lively or sourish--which is fine for pour over. Once second crack is rolling all the fruit taste is gone and the cocoa taste is starting to turn to ash.

    Of course--YMMV.

    Greg

    Leave a comment:


  • Barry O'Speedwagon
    replied
    Haven't tried this as a SO, but have been using it in my espresso / latte blends (preblend 50% brazil 25% Harrar 25 % Indo to CS9+) and it certainly suits my palate better than the Sulawesi Blue. Best at least 10 days post-roast I reckon.

    Leave a comment:


  • chokkidog
    replied
    There's nothing like overcoming a challenge!!
    The beans in Beanbay are all great, sure, we all have our preferences but
    when we find a bean's sweet spot with our own roasting setups....... only good things come!

    Leave a comment:


  • Ant
    replied
    Chokkidog, I use a hottop roaster but its the poverty pack model without the programmable function. That said, the roast profile starts at 75c and ramps up to 215 towards the very end. A typical roast takes around 22mins. Yesterday I roasted another batch but took it much further into second crack (these beans roll into second crack for ages) and I finally have success. The flavour profile has changed leaps and bounds. I will see if it develops even further over the week. I don't think this will be a bean I will buy again but at least I can drink it happily now.

    Leave a comment:


  • chokkidog
    replied
    Hi Ant,
    You shouldn't need to take it into rolling 2nd but give it a go.
    You have already tried the beans a couple of days post roast,
    leave a batch for at least 7 days and try them over the following 3-4 days.
    Can you post more details about your roast profile?

    Leave a comment:


  • Ant
    replied
    javaphile, i had already tried a couple of batches just before second crack and also rolling second crack without success. I then tried a batch at the start of first crack and also a rolling first crack at the suggestion of others. I still have 3kg of beans so I am not giving up yet! I am roasting another batch right now which I think I will take a little further into second crack and see how that turns out. I think this is a bean that really needs time to develop.

    Leave a comment:


  • Beanz.
    replied
    Originally posted by chokkidog View Post
    "
    The RoR up to 150°C goes something like this.......... Turn temp 60°C RoR -2/3°C/min, @80°C RoR 25°C/min, @100°C RoR 21°C/min, @120°C RoR 17°C/min,
    @140°C RoR 13°C/min. There is a (5%) reduction in heat input at 145°C. (and a further 35% reduction @187.5°C and another 20% @ 210°C, finishing with 0 heat input just before discharge)

    .
    Thanks Chokkidog this was exactlty the feedback I was seeking it gives me some good guidelines and comparisons to use as a home roaster. I am happy to see I am heading in the right direction but still plenty of things to learn

    Leave a comment:


  • Javaphile
    replied
    Originally posted by Ant View Post
    I just tried my Sulawesi Tana Toraja after day 2 and so far the roast just on first crack batch was terrible. The rolling first crack batch was much better but still not great but I suspect this batch will improve when allowed to degass a week or two. I have already tried rolling second crack without success so all in all I just don't think this bean appeals to my taste.
    I've never had nor am I aware of any bean that tastes good when pulled prior to the completion of 1st crack. Even the lightest roasted Colombians need to be taken completely through 1st crack. With that said that you've only really tried one roast of this bean that had any chance of being good, the one you took to rolling 2nd crack. Before you give up on it I suggest you try some other roasts done to up around 2nd crack.


    Java "Love the spice!" phile

    Leave a comment:


  • Wiffle
    replied
    Also had great success with these beans. Roasting in an open corretto, first crack around 12:30-13 mins and all done at CS9 (start of 2C) around 17mins. Agree with Chokidog about ramp speed, 10, then 7 then 5 degrees/min works for me. Fantastic as a SO espresso but also awesome mixed 50:50 with Mexico Arabigo :-)

    Leave a comment:


  • kammy
    replied
    Sad to hear you guys are not enjoying this bean.
    I'm a novice roaster but have had spectacular success with my popcorn poppers. I have two. The breville is fast and hot. Salawesi tana toraja all done at 4:50 min. Kambrook is slower and I'm roasting these in 130gm batches to 12:30 min.
    Fabulous as a double short. Spice up front followed by a rich fruity intreaging middle and a sweet lingering finish. A definite favorite for us. Drinking from 3 days on.
    Cheers.

    Leave a comment:


  • Ant
    replied
    I just tried my Sulawesi Tana Toraja after day 2 and so far the roast just on first crack batch was terrible. The rolling first crack batch was much better but still not great but I suspect this batch will improve when allowed to degass a week or two. I have already tried rolling second crack without success so all in all I just don't think this bean appeals to my taste.

    Leave a comment:

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