Results 1 to 4 of 4

Thread: Brazilian Santos Moiana, corretto roasting tips please

  1. #1
    Senior Member
    Join Date
    Jan 2009
    Posts
    264

    Brazilian Santos Moiana, corretto roasting tips please

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    Hi all , just bouht some Brazil Santos Mogiana green beans from Di Bella. This is a new bean for me , so are there any CSers that can offer any advice for corretto roasting this bean.

    Most of my roasts lately have been following a profile I got from Mal , being that of a slow steady start heat .... to 100* @ 6 min then accelerate 20*/min from 140-180 and creep into FC @ 13min and on to SC at 5 min later.

    How does this sound for this bean in a corretto ? Pull at first signs of SC or go for 30 sec more?

    Cheers
    Greg

  2. #2
    Senior Member
    Join Date
    Jan 2008
    Location
    Brisbane, Queensland, Australia, Australia
    Posts
    1,756

    Re: Brazilian Santos Moiana, corretto roasting tips please

    Hey greg,
    Yeah a similar profile worked ok for me, dont bother tasting till day 4 minimum, very acidic teill then, im on day 6 now and its starting to come alive, getting some great body out of it as espresso! best of luck!
    cheers
    warren

  3. #3
    Senior Member
    Join Date
    Jan 2009
    Posts
    264

    Re: Brazilian Santos Moiana, corretto roasting tips please

    Thanks Warren,

    I roasted 420g yesterday , pulled it about 20seconds into SC and the roast looks a bit light , even , but light. Plus within the roasted beans there were quite a few of the open/exploded beans, not sure what you call those guys (wasted maybe) .... but no divets

    Ill try at 4 & 6 days ....

    cheers

  4. #4
    Senior Member
    Join Date
    May 2008
    Posts
    181

    Re: Brazilian Santos Moiana, corretto roasting tips please

    Behmor Coffee Roaster
    i haven`t roasted this in a corretto, but in a popper and in the KKTO roaster. The roast in the popper was a bit uneven, but tasted it this morning as a doppio ristretto after 5 days and its a nice drop, good body.
    My palate is not that educated, but i kept thinking dark caramel, unsweetened dark choc flavours, slight sharpness to it, but very nice and smooth. The roast from the KKTO is 5 days old and i will try it this afternoon, but it went into rolling 2nd crack very fast as it was my first roast in the KKTO, still crackling like mad when i was cooling it down. I would describe it as a `Italian dark roast`. :)



Similar Threads

  1. Tips for roasting the Aceh Bitang coffee in Corretto setup?
    By roburu in forum Home Roasting - Tips, Tricks, Ideas
    Replies: 0
    Last Post: 2nd April 2012, 05:56 PM
  2. tips for roasting
    By superscooby009 in forum General Coffee Related...
    Replies: 2
    Last Post: 29th February 2012, 09:08 AM
  3. Corretto roast tips/guide for those getting started
    By rival81 in forum Home Roasting - Tips, Tricks, Ideas
    Replies: 3
    Last Post: 19th December 2010, 06:05 PM
  4. Brazilian daeterra (sp?) and popper roasting
    By PWade in forum Home Roasting - Tips, Tricks, Ideas
    Replies: 1
    Last Post: 17th January 2010, 06:26 PM
  5. Tips for corretto roasting PNG Wahgi AA
    By Pavoniboy in forum Home Roasting - Tips, Tricks, Ideas
    Replies: 8
    Last Post: 24th April 2009, 07:36 PM

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •