Announcement

Collapse
No announcement yet.

Tanzanian Uru

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • Tanzanian Uru

    I roasted 300g of Uru today for pourover, pulled roast at end of RFC at 12.30mins.
    Couldnt wait so after 1 hour I brewed 16g to 300g water in CCD for 3 minutes.
    lovely clean and creamy mouthfeel, sweet with blackcurrent/fruit flavours aftertaste had a slight lingering grapefruit finish.
    A most enjoyable bevy

  • #2
    Re: Tanzanian Uru

    I roasted some for espresso a fair bit darker just on second crack Ive probably annihilated the currant flavors but it will be interesting to see, these smell great when roasted.

    I might try a sample lighter roast for traveling with the aeropress!

    Comment


    • #3
      Re: Tanzanian Uru

      I suggest giving the Uru a fair rest too.

      At home we have been drinking this Uru all week, it was roasted 2 Sundays ago and last night the planets aligned and it exploded in the cup. It was very good on Monday but after 8.5 days on Tuesday night it was stunning.

      The trick now will be to see how long we keep some to see if it continues the development. I dont like my chances!

      Comment


      • #4
        Re: Tanzanian Uru

        I roasted 500g about three weeks ago along with 500g of Yemin Mocha Haimi and have been doing alternate days with each. I can assure you they just seem to get better the longer you leave them. Personally I think the Tanzanian Uru is up there with the Yemin. Although I must admit. I ran out of the Yemin yesterday, and I still have 200g of the Tansanian to go. That may indicate a slight preference.

        Comment


        • #5
          Re: Tanzanian Uru

          Andy roasted mine for me about two and a half weeks ago and I think it is a knockout bean. I have been experimenting with grind and tamp on it but it just comes up trumps no matter what I do. I love the big cocoa flavour balanced by a touch of acidity that brightens up the chocolate. I only fire up the machine on weekends so it is a bit hard to follow a development in the bean over a few weeks but I thought I detected a move away from the heavy cocoa (which I like anyway) to a richer intensity at last tasting. Ill be buying this one again!

          Comment


          • #6
            Re: Tanzanian Uru

            I think its best in milk as a double ristretto, it was a bit underwhelming in milk as a normal double but it is superb as a doppio espresso.

            Really enjoy the bean!!

            Comment


            • #7
              Re: Tanzanian Uru

              I agree ROs. I make two coffees for myself at a time - a Piccolo Latte & a Macchiato or Espresso. The Piccolo is fine because of the small quantity of milk. I agree that a regular Latte with a single shot would be pretty bland (although my son doesnt complain)

              Comment


              • #8
                Re: Tanzanian Uru

                Hi all
                Just wondering how dark people are aiming for with the Uru as a SO espresso? It seems to hit 2C much sooner than other beans, but even then appears quite dark - is this one of those black as pitch for best results, pulling quite light?

                Matt

                Comment


                • #9
                  Re: Tanzanian Uru

                  Agreed - its does go quite dark and oily if I go to 2C. Ive been stopping just before 2C (based on colour, temp and smell) and have found (re Andys comments somewhere) that it tastes really nice around day 14 after roast.

                  Comment


                  • #10
                    Re: Tanzanian Uru

                    Mmmm interesting
                    I have been surfing around this point too - but boy its an ugly looking bean just before 2C! Often still wearing plenty of chaff with a chaffy plumbers crack too - compared to the Yellow Bourbon it looks terrible!
                    But, like an ugly duckling, I guess it comes good in the cup - but just takes 14 days and a conscious decision not to look in the hopper!

                    Thanks for your feedback - Ill keep it light then

                    Matt

                    Comment


                    • #11
                      Re: Tanzanian Uru

                      Originally posted by 7352445E50595E5950754E745851515252370 link=1316590510/9#9 date=1324087228
                      a chaffy plumbers crack too
                      ;D
                      Nice.

                      Comment


                      • #12
                        Re: Tanzanian Uru

                        Originally posted by 293C2B2B20232F204E0 link=1316590510/0#0 date=1316590510
                        lovely  clean and creamy mouthfeel, sweet with blackcurrent/fruit flavours aftertaste had a slight lingering grapefruit finish.
                        Well, Ive been roasting the Uru as suggested to just before 2C, and 7 days down Id have to agree with Greenman in terms of flavours - but as a doppio! Thick & rich crema (though not so heavy in the body as the crema would suggest), with beautiful fruit aromas, good acidity and certainly some citrus in there. Not sure on the big cocoa yet as others have mentioned, but from previous experience this might develop more over the next week. Also had it as a FW in soy, and it struggled to cut through a bit, but still very aromatic.

                        I actually roasted it to blend with some Brazil - which I think will be a cracker! But drinking SO has been a pleasure too… :P

                        Matt

                        Comment


                        • #13
                          Re: Tanzanian Uru

                          Noooooo! I just noticed beanbay is out of Uru! argh, was just about to order some more to up my stocks of it.

                          This is easily my favourite single origin bean of the last 2 years. Everyone I have given it to has loved it to death.

                          Roasted to CS9-10, big cocoa body with cherry and at its best 3 weeks out for my tastes. Normally crack it about 1 week in and the flavor variations between 1 and 3 weeks are amazing.

                          Comment


                          • #14
                            Re: Tanzanian Uru

                            Originally posted by 1B3C223C2D26490 link=1316590510/12#12 date=1330479870
                            Noooooo! I just noticed beanbay is out of Uru!
                            Thats the gotcha with specialty coffee... there is never enough of the stuff you love (which is why we encourage people to buy it while its there)

                            Ive had a pile of emails about it too. There is no more until next season... think Christmas at best.

                            All I can do is suggest you give the Tanzania Kyaurinde (Special K) a go, it was grown in the same season, a few KM from Uru and both were milled and shipped together. We landed a bit more of the Special K so its still available for a little while at least.

                            Green:
                            http://beanbay.coffeesnobs.com.au/ViewProduct.aspx/482-tanzania-kyaurinde-faircrack-pulped

                            Brown:
                            http://beanbay.coffeesnobs.com.au/ViewProduct.aspx/484-tanzania-kyaurinde-faircrack-pulped


                            Comment


                            • #15
                              Re: Tanzanian Uru

                              Cheers for the info Andy. Ill have to order some Kyaurinde. Wil be interesting to compare the two

                              Comment

                              Working...
                              X