Brazil Yellow Bourbon Especial

[Caps]

This is my new favourite! It took me a little while to find the sweet spot for roasting, which for me was 1 second into second crack with the Behmor. 430gm in on 1 pound P2 C+++.

Is great as an espresso, and is beautifully sweet with milk. I know what a smooth 'mouth feel' means now. I get a real smooth 'chocolate' taste from this. This is why I am a Snob! I just got goose bumps when I ordered another 10kg from Beanbay.

[Caps]

And not even 24hrs since I clicked order and my green has arrived. Love your work Andy!

[sprezzatura]

And not even 24hrs since I clicked order and my green has arrived. Love your work Andy!

Superfast! Love it!

[UCC]

This is my new favourite! It took me a little while to find the sweet spot for roasting, which for me was 1 second into second crack with the Behmor. 430gm in on 1 pound P2 C+++.

Is great as an espresso, and is beautifully sweet with milk. I know what a smooth 'mouth feel' means now. I get a real smooth 'chocolate' taste from this. This is why I am a Snob! I just got goose bumps when I ordered another 10kg from Beanbay.

That is interesting. I have struggled a lot with this bean, and have not really enjoyed my results. I've found the cracks hard to hear also (which is why I have struggled with it). I will try using your profile and see how I go with the last little bit I have left.

[DesigningByCoffee]

That is interesting. I have struggled a lot with this bean, and have not really enjoyed my results.

I've found the Brasil's like a nice slow roast compared to most other beans, at least up to 1C … this makes them super smooth and sweet, without the baking issues that many other beans would have with this sort of profile…

[readeral]

I've found the Brasil's like a nice slow roast compared to most other beans, at least up to 1C … this makes them super smooth and sweet, without the baking issues that many other beans would have with this sort of profile…

What do you consider 'slow'? I haven't been able to nail a Brazil batch either...

[DesigningByCoffee]

On my coretto I'd normally roast Brasil 1-1.5mins slower to 1C than my 'baseline' profile, by dropping the gun 10-20° lower than I normally would for those ambient temps… here's a sample profile, but I haven't roasted any brasil for a while…

http://coffeesnobs.com.au/home-roast...tml#post555685

[CafeLotta]

This is my new favourite! It took me a little while to find the sweet spot for roasting, which for me was 1 second into second crack with the Behmor. 430gm in on 1 pound P2 C+++.

This was the first variety I roasted after resurrecting my Behmor with a new 1600 plus front panel, the roaster having been on the shelf unused for 3 years or more.

I tried the Behmor manual's suggestion of 400gm P3 C for Brazilian beans and used the 1600 Plus feature to reset the Rosetta time at first crack. The roast progressed into a bit of a hyperactive chaff fest which quickly got smokey. At this point I quickly hit cool. It had been a long time since the roaster had been able to roast rather bake so I thought maybe I was out of practice or hadn't been paying close enough attention. Had to throw that lot out as they were smoky smelling and a bit scorched. Gave it another go at the same setting and hovered over the roast but still came out a bit scorched even though I hit cool earlier with negligible smoke present.

It seemed in my Behmor even set at 400gm P3 C, too much heat was present at first crack. I tried 430gms of beans at 400gm P3 B and as soon as first crack got going, dropped the element power down to 50%. This time decided to use my sense of smell also. After a couple of minutes into first crack I just caught a slight smell of smokiness (no visual) and hit cool letting it run through cooling without opening the door.

There was a lot less chaff & the few beans showing any sign of scorching were tossed. Roast color seemed a bit light at CS6 maybe just CS7.

After 3 or 4 days I was disappointed in the aroma in the bag and a test shot was not encouraging. Really thought I'd under-roasted.

1 week to 1 1/2 weeks in and its a different story. Aroma is pleasant bordering on almost a bit mocha like. Flavor is nicely balanced with no overpowering elements. A mild sweetness & subtle mocha taste tops off what surprisingly is one of the best roast results I've ever had and to be honest one of the best coffees I've tasted. Last 2 mornings has left me smiling after the morning cuppa.

[simonsk8r]

This was the first variety I roasted after resurrecting my Behmor with a new 1600 plus front panel, the roaster having been on the shelf unused for a couple of years or more.

I tried the Behmor manual's suggestion of 400gm P3 C for Brazilian beans and used the 1600 Plus feature to reset the Rosetta time at first crack. The roast progressed into a bit of a hyperactive chaff fest which quickly got smokey. At this point I quickly hit cool. It had been a long time since the roaster had been able to roast rather bake so I thought maybe I was out of practice or hadn't been paying close enough attention. Had to throw that lot out as they were smoky smelling and a bit scorched. Gave it another go at the same setting and hovered over the roast but still came out a bit scorched even though I hit cool earlier with negligible smoke present.

It seemed in my Behmor even set at 400gm P3 C, too much heat was present at first crack. I tried 430gms of beans at 400gm P3 B and as soon as first crack got going, dropped the element power down to 50%. This time decided to use my sense of smell also. After a couple of minutes into first crack I just caught a slight smell of smokiness (no visual) and hit cool letting it run through cooling without opening the door.

There was a lot less chaff & very few beans showing any sign of scorching which were tossed. Roast color seemed a bit light at CS6 maybe just CS7.

After 3 or 4 days I was disappointed in the aroma in the bag and a test shot was not encouraging. Really thought I'd under-roasted.

1 week to 1 1/2 weeks in and its a different story. Aroma is pleasant bordering on almost a bit mocha like. Flavor is nicely balanced with no overpowering elements. A mild sweetness & subtle mocha taste tops off what surprisingly is one of the best roast results I've ever had and to be honest one of the best coffees I've tasted. Last 2 mornings has left me smiling after the morning cuppa.

Ah that's so awesome to hear.. I'm honestly really finding resting beans to be so important nowadays... for consistency sake, and even to know what variable-changes result in what. Cool stuff

[CafeLotta]

Did another roast of this bean today and again was a bit surprised by the amount of chaff produced. Behmor setting was 400gm P3 B with 450gm of beans. Had to add a bit of time to get 1st crack going then dropped back to 50%.

Might have been the extra bean weight requiring a bit more heat to get to 1st crack causing the extra chaff? I'll drop back a bit next time I think.

Seems extra care is needed to avoid a chaff fire in the Behmor with this one.

Anyone else having the same experience with this bean?

[ironic]

First tried this bean last October 400G P2 B, first crack at 14 min and cool soon after, result was burning. My notes were try slower.

next 360g P3, first crack at 17:30 and hit P2 (25%) manual, and cool at 19:15. result slightly better but around half the beans internal chaff burning and uneven profile through the bean wall. So i never bothered to even taste those Brazils, and put them aside.
After reading this thread last week, have had a crack (don"t laugh) again....

roasted 430G P2B for 8 minutes then hit manual P4 75% ......then at 13 minutes hit P3 50%......a few quiet snaps of 1C at 17:30 min and cool at 19:30 to 20 minutes. Yes it needs at least 7 days to rest, and now after 3 roasts like this one it is now good enough to share.

the post by designing by coffee to roast slow and don"t worry about baking was most helpful.

Ron

[Dimal]

Great stuff Ron...

Brazilian beans are generally quite soft which requires a gentle touch when working out the most suitable profile.
Glad to see that you've got it sorted now...

Mal.

[CafeLotta]

Just tried a roast today of the Yellow Bourbon Especial with 400gm exactly using "400 P4 D - - START" giving initial displayed roast time of 22.40. Pressing the minus twice reduces the preset time (24.30) of the "D" setting slightly. This is the second of the soft bean programs Behmor suggests in the manual I have (5 yo).

Seemed to be a more controlled roast in my Behmor with better bean swelling and more controlled and even darkening of the bean during the roast. Still a good deal of chaff but nothing like the signs of a chaff fire getting ready to break out as with the previous efforts. Minor smouldering from a couple of flying chaff embers but very little smoke. After being a little on the light side last time I went about 10-20 secs over what I should have resulting in about a CS9+.

Hit C at first crack to adjust for Rosetta Stone timing knocking off about 50 secs and hit cool with about 10 secs to go. These will be adjusted next time to hit about a CS8 hopefully.

My Behmor has the new upgraded Plus front panel/board installed which may perform slightly differently to the older version.

[dougiej]

I too have had trouble hearing the first crack with these beans. Anyone have a suggested profile for my Gene Cafe?

[cinder]

I could never hear anything on my old Gene Cafe.