BeanBay Green Bean Release - July 2013

[kwantfm]

Tried a couple of Maui Mokka roasts this morning (beans did not have enough rest, about 12 hours). As mentioned, this bean roasts UGLY... chaff is sooty, beans look horrible... see attached photo! I did two separate roasts the first racing along to end at 11:30 and the second deliberately run at a much lower maximum environmental temperature and taking 15:07.

Served up the first one to my wife this morning as a flat white... the expression on her face was priceless, she loved it. Very chocolatey. I tried it as a double ristretto... very nicely balanced for a SO with good mouthfeel and a hint of acidity with plenty of milk chocolate flavours.

A few hours later served up the second roast profile to my wife... she liked it but preferred the first profile saying that the second was more noticeably acidic. As another double ristretto I found it hard to tell the difference.

So this bean roasts UGLY but in the cup it's BEAUTIFUL!

P.S. I just took a look at the photo that I posted and the JPEG understates just how dark those creases are in reality.

[Steve82]

These beans produced a lot of quite dark, very fine and somewhat sticky chaff.

Roasted insulated corretto, 140deg pre heat with a TP of 58deg, 13mins to FC and dumped the beans 4 mins later about 2 degrees prior to where i would hear the first snaps of 2nd crack with most other beans.

After cooling the beans did look very dark, but on closer inspection they were just covered with a lot of the aforementioned chaff.

I spent some time tossing and stirring them in a colander, which i usually briefly do anyway. But yeah just kept getting more and more chaff coming of the beans.

The picture speaks for itself.

In regards to taste....IMO these beans represent excellent value for what I am getting in the cup. Sticky syrupy sweet chocolaty with a slightly fruity after-taste that lingers for a very long time. I wont be changing anything about how I roasted these.

[kwantfm]

Thanks... I'll try to take a photo today. I seriously think I've torched a couple of batches!

[Barry O'Speedwagon]

I roasted mine (Thursday) in the Gene using my normal procedure (approx 228-230 degrees till FC, then drop a few degrees). The Maui seemed to darken very early, and I'm not 100% sure that I identified the beginning of FC correctly (and was at least a minute earlier than normal). Pulled 3 minutes after FC. Wasn't oily when I bagged it up, and smelt great, but it was extremely evenly coloured all round. I don't know that I 'd say the crease was 'really dark', but it was basically the same colour as the rest of the bean.

Reminded me very much of the first time I roasted the Sulawesi Blue Peaberry. At the time I had a theory that the small beans tend to get caught up more in the exhaust grill of the Gene, but this doesn't seem to have occurred with the Maui.

Tempted to try a shot today.

[kwantfm]

Had my first roast of Maui Mokka this evening. Anyone else getting really dark bean creases? I first did a normal roast profile (11:30 minutes to roast end) and then moved to a much slower profile (15:00 minutes) but both ended up with these super dark creases (although the roasts don't smell excessively smokey).

Thanks,
Terence

[webby]

OK, shortlisted about four.

Andy, help me out here, mate.

PS - have never tried a robusta

[TC]

Try the Mexican.

Cuts through milk like it's not there!

[webby]

Cheers, fellas.

Have already tried Elephant Hills and the PNG Wangi, both at around CS10, and now looking for something a bit bolder.

[Steve82]

Need some advice, please.

Which is the biggest body (cut through milk, cut through steele etc) green on beanbay?

Rwanda Nyungwe and Uganda Kisoro AA both hold there own as a SO in milk, i roast them first snaps of 2nd crack.
Bali Gunung Agung, roasted a few degree shy of second crack, shot pulled fairly tight heading into double ristretto territory is punchy, earthy , funky in milk.

PNG wahgi, roasted cusp of second crack has some zing through milk with milk choc aftertaste, which i dont care for, contrary to the BB description i like it better as a double espresso normale territory. Surprised me how fruity this coffee cab be.

[flynnaus]

Which is the biggest body (cut through milk, cut through steele etc) green

I haven't tried all so I don't know what is the biggest but i suspect if you are after something with body and oomph, you might want the India Magundi Sundried robusta.

[Barry O'Speedwagon]

Hmmm....Andy is best placed to comment, but I reckon of those I've tried (at least half of them) probably the Ethiopian Gambella (when I get it right). Great bean as an SO or in blends. But reckon a latte blend that uses the India Elephant Hills as the base (or most of the base) + Gambella + an Indonesian is fantastic. Presently experimenting with adding a Brazil to the base.

[webby]

Need some advice, please.

Which is the biggest body (cut through milk, cut through steele etc) green on beanbay?

[chokkidog]

Yeah, I had a shot of the Maui down at the Snobbery yesterday, I concur and will also contribute to removing this from BB. ;-D

[seamad]

just pulled first shot of the maui..complete rubbish. Ordered another bag to reduce stocks and save someone the disappointment of purchasing some

[Pavoniboy]

I did a Mokka roast in the corretto yesterday; 500gm with 1C at 12min and pulled on the verge of 2C at 16:10min. First crack was very subtle but audible, and I found I had to run temperatures on the gun just a shade lower than a "normal" roast, perhaps to account for the small bean size.
Plenty of tiny chaff, and I found little bits of chaff clung tenaciously to the split in the beans, and this chaff got very dark "cooked" and from a distance looked like the beans were roasted 2 shades darker than they actually were; on close inspection they were a pretty even CS9. Can't wait to try it in a few days time! :-)

Well my Mokka arrived this morning, so about 10 mins later was in the corretto. I have to agree with Wiffle here. I also did 500g, however got 1st crack at 13 min (no pre-heat) and pulled at 17 min prior to 2nd crack. 1C was very subtle indeed, the ears had to be tuned ready. I also was running the gun lower than normal to achieve climb rates. The dark chaff can really scare you - the beans do look 2 shades darker than they are at first glance. I hit the temp I had planned to pull them (and hadn't yet heard any first snaps of 2C which is what I had planned), and pulled the cover off the corretto and thought 'Oh S*#%' I've torched them'. I thought I had been really gentle. I then tipped them into the cooler and realised they looked great, it's just that the chaff went really dark and was clinging to the crack on most beans.

Waiting, waiting. Okay, not really. I ate quite a few beans straight from the cooler and they tasted great!