Went the Aceh
Seems interesting and seemed popular
As mentioned previously, I am going to try and see if we can get a Bean Club started up. A bit like a book club. The idea is to select a bean from this months Bean Bay and anyone who has it to roast/cup/taste/blend/whatever with it and then we discuss that bean.
The bean is selected by a Poll (as attached) and the most popular is chosen. I dont want to make it too prescriptive at this stage and all are welcome to contribute even if you cant roast your own but have some already roasted coffee.
I recommend we steer away from the usual suspects (e.g. The Yirg or Monsooned Mal) as these have already a fair bit written about them.
So here goes. Well keep it going up until the next BeanBay
Went the Aceh
Seems interesting and seemed popular
yeah, Im going to say the Aceh as well. Its the one I was most interested in and got the most of last night.
OK, thats [s]50% of the votes for Aceh (OK, only 3 votes, if you insist!)[/s] 5 votes for the Aceh now; Ill keep the poll going until Friday and make a decision from there.Originally Posted by 59504B5259545C310 link=1247619572/2#2 date=1247625954
If the Bean Club is a hit, next time Ill start the poll as soon as the offerings are announced.
I got a bag each of the Aceh & Sumatran, so picked Aceh because I think it will be the winner but happy to go with the Sumatran if it gets up there also.
Giving this a bit of a bump. The Aceh is still looking good
Originally Posted by 515B4E5959564244370 link=1247619572/5#5 date=1247650723
How can you tell?
We havent got it yet ;D
Im psychic. In fact I can read your mind now:
Youre thinking "I really must get a new joke writer," right?
:P ;) ;D
I knew you were going to say that.Originally Posted by 6F677F75680C0 link=1247619572/8#8 date=1247653439
Im guessing that once weve done a certain bean itll be removed from the vote in future beanclubs? I went the Monsoon, it seemed to go so fast that Im interested to see what others think of it (I snaffled the last 2.5kg of it! :D)
Aceh aceh aceh oi oi oi......A very good idea, I like the idea of tying it into the monthly bean bay.
Most of us love this bean, there is plenty written about it so have a hunt around.Originally Posted by 63696A61667C71646D66080 link=1247619572/9#9 date=1247699292
My personal preference is to aim for FC @ 12-13MIN, 5-6Min to SC and pull it at 10-20 sec after you hear SC.
It can be a difficult bean to roast and sometimes it seems to take off between FC & SC so keep an eye on the temp...its safer to ramp it slowly through RFC until you get to know it.
It must be rested for at least 10 days and peaks @ 12-15 and continues to drink well.
Its a crema monster.....youll freak the first time you pull a shot!
Well the poll is now closed and I declare the Archie (aka Aceh Gajah Mountain) *the winner.
So, ladies and gentlemen, start your engines. I imagine that a bean that few, if any, have tried before would stir some interest..
No prizes for the neatest correct entry; its just for information sharing purposes.
PS: for those who missed out on the Archie in the last Beanbay I have heard whispers that the Sumatran might be a better bean.
Please explain? :-?Originally Posted by 747E6B7C7C736761120 link=1247619572/11#11 date=1247985935
In Beanbay there was an Aceh and there is a Sumatran bean.
Some felt disappointed that they didnt get a chance at the Aceh, but the Sumatran is still available.
Well many of you have received your BeanBay beans and, hopefully, some of you have already tried the Aceh bean and might like to report on it.
In the meantime, as this is a region most of us are unaware of coffee-wise, I found this to perhaps build your knowledge:
Gajah Mountain Coffee (some pics from SweetMarias
Item 1: Storm in coffee cup on Aceh names
Item 2: Personally I rate Acehnese Arabica in the top 5 of coffee I roast from Indonesian origins
Item 3: Overseas coffee buyers have blacklisted Nanggroe Aceh Darussalam coffee exporters
Item 4: Strengthening the Coffee Sector in Aceh
When is our homework due in Steve? ;D
Youre not going to tell me the dog ate yours, I hope.
Not any more....
Poor Rover (RIP) :(
ok, got my beans on Monday and looking forward to having a play this weekend. wish I had time to get some done during the week!
cksyd and I roasted some of the Archie on Saturday. Ive been keeping my eye on it and doesnt yet have the aroma to suggest it is ready for drinking yet so Ive been holding off.
Im still getting used to my corretto and mine (300g) was done within 13 mins. with FC at about 8 mins. Pulled at the start of SC.
Still going through some Yirg (yum) so the Archie should hit the grinder this weekend at around 7 to 8 days post roast.
Mine was done at a more relaxed pace 8-), FC around 12 mins and pulled at 30 seconds into RSC around 17.5-18 mins
Well I couldnt wait and I thought Id better post first.
So here goes - the Inaugural Bean Club report *:):
Bean: Aceh Gajah Mountain Grade 1
Roast method: Corretto
Roast Notes: 300grams. FC at 8 mins; SC at 13 mins. Pulled just after SC
Roast Date: 25/7/09
In the Cup: 30/7/09 Double shot poured as an espresso and a latte in a std 220mL latte glass. The grind was a little too coarse so it was a 20 second pour. Suggests a medium grind required (ie not fine nor coarse)
A little sour from being under-extracted and probably a couple of days out from being ready to drink. After the first taste there were all these other flavours struggling to get through and my limited palate. I detected chocolate and some floralness as well as the grassiness I would expect from being a couple of days short of at its best.
Low acidity (which I believe is typical of Sumatran beans) but seems to cut through the milk OK. 10 mins after drinking I can still detect a pleasant after-taste.
Research and Andys notes suggest an earthiness but I couldnt pick that up at this stage.
Rating: *[smiley=thumbup.gif] Promising
I think I will be enjoying this from day 7 onwards but it shows promise. I dont have any experience with other Sumatrans to compare it to. Definitely try this was a proper roast as well *:-[
Ill report back on Saturday
Feel free to adopt/modify/ignore the format I used above
Okay, my turn.
Finally getting around to putting finger to keyboard - no, finally got around to having an espresso ;D
Roast method: Corretto
Roast Notes: 300grams. FC at 11 mins; SC at 16 mins. Pulled 30 seconds into RSC
Roast Date: 25/7/09
In the Cup: 02/08/09 Poured as a latte. The grind was not bad with around 23-25 second pour.
Quite good body as suggested by Andys notes. Able to cut through milk effectively and definite chocolate overtones.
In the Cup: 03/08/09 Poured as an espresso. Grind adjusted finer with 27 second pour.
Yep. All syrup, big stable crema, able to detect the earthiness referred to with a lingering dark chocolate aftertaste.
Rating: Very good [smiley=thumbup.gif] [smiley=thumbup.gif]
Suits my style and one I would definitely buy again. Happy with the roast as I could detect the mentioned attributes.
And now for something different:
Roast method: Gene Café
Roast Notes: 300 grams. Set Gene to 220°. Upped temp to 225° at 14 min. cause it was too slow, then down to 223° at 19 min as it was browning fast.
FC at 15 mins; SC at 20 mins, pulled 30 seconds later. Quick cool.
Roast Date: 31/7/09 Colour: CS10
In the Cup: 2/8/09 Doppio ristretto piccolo latté (100ml total)
Excellent chocolate and "coffee", no exceptional regional characteristics like "wild" or "dried fruit". Some earthiness. Very smooth and vibrant taste, low acid.
Rating: * 4 out of 5--excellent for roast + 3 days.
Next time: try 300 gm, set 225°, ramp down to 220° post FC.
A bit of an update from me.
I tried my second coffee of this roast today 9 days post-roast and looks like living up to the usual at-its-best 10-12 days post-roast.
The grind was spot-on, confirming my estimate about the grind being fairly much in the middle of a fine and coarse espresso grind.
Very smooth with definite chocolate and, as before low acidity. I couldnt get the earthy taste but I think my batch suffered from a too-fast roast.
I roasted again on Saturday and this time took it out to FC at 14 mins and pulled at just into RSC at 20 mins but not over-roasted. Once again this was due to my corretto inexperience rather than design. Interesting to see how it contrasts with first roast anyway. If my first roast is any indication it may be fairly forgiving.
Roast is only a couple of days old but here goes:--
Roast method: Corretto
Roast Notes: 600grams. FC at 11.50 mins; SC at 15.55 mins. Pulled just *on first snaps of second crack. CS 8/9
Roast Date: 03/08/09
In the Cup: 05/8/09 Double shot poured as ristretto in demi cup.Fairly fine grind
Tasting notes: I couldn’t wait 7 days to give it a try—Low but zesty acidity, rich crema and viscous mouthfeel with heaps of body, no bitterness, intense floral/chocolate notes and a lingering powerful but pleasant aftertaste. This bean can only get better as the days go by (if it lasts that long). I’ll show some self control and wait until day 7 before I try again!
Rating: Looks like you’ve got a winner here Andy.
My Archie Roast is now into its 12th day and Im finding it highly enjoyable. Even smoother with the chocolate flavours now prominent and no hint of acidity now. Possibly because of the rapid roast but I also detected a smoky flavour coming through which I rather like.
Thanks to those who have contributed so far. Hope to hear from others - even if you havent roasted this bean yourself.
I roasted a batch on the weekend and will be into them tomorrow morning. Roasting still makes me a bit nervous as Im afraid that Ill ruin all that hard work by the farmers :-[Originally Posted by 747E6B7C7C736761120 link=1247619572/27#27 date=1249510328
Mines finished :(
I took the last to work today and had 3 quality coffees courtesy of the office Ikon and the hand grinder. The 3 cups today were the best ever from these machines.
I like Aceh Arabica too.
ok, this is the first time Ive ever shared roasting notes, mainly because I havent been doing it for very long. ANY feedback will be very much appreciated!
Roast method: Gene Café
Roast Notes: 225g green weight/180g post roast weight
0 min - 150 C
5 min - 245 C
11 min - 235 C
2 min after FC - 245
Thats the profile I intended to follow. FC didnt start until 16:06 @ 244C, mainly because I gave it a kick in the pants at 15 min and brought the temp up to 245C. SC started at 18:37 and I pulled the roast then and there. Things I learnt ... roasting and thinking about the cassoulet youre cooking at the same time is VERY distracting.
FC took way to long to start for my liking so next roast I think Ill delay the temp drop to 12 min and see what happens. Overall, i wasnt focussed on what I was doing and thats a BIG mistake.
Roast Date: 2/8/09 *Colour: CS8 or 9
In the Cup: 7/8/09 Doppio ristretto, same as base for Flat Whites
Sweet, floral notes off the grinder, cocoa and what I can only describe as a tropical, floral sweetness in the cup. Cocoa as well and this lingers on the palate after finishing. Its a bit lost in milk but has a nice intensity as espresso. A bit of finger trouble at many stages here, as I seriously doubt that Ive nailed the extraction yet ...
Rating: * Im not going to rate at this stage, I can sense a LOT of potential in the Aceh that is going to take some more work and learning on my behalf. I do know that I like it, might try it in a blend as well.
Thats great Hazchem. Any shared info is good info and it is important to get a range of methods, experiences and opinions. Im in roughly the same boat as you roasting experience -wise so I cant comment with authority on your descriptions from a technical POV but it worked for me.Originally Posted by 666F746D666B630E0 link=1247619572/30#30 date=1249606637
Roast method: Corretto
Roast Notes: 300gm. FC at 7:20 mins; RFC 8:30; RSC at 10:00, pulled 10:20. CS10. Big bean.
Roast Date: 03/08/09
In the Cup: 05-08/08/09 updosed 19g Doppio Ristretto Lattes, 250mL glass. One Doppio Ristretto espresso. Full espresso crema stabilising by 5 days in.
Notes: Floral off the grinder, top floral notes off espresso.
Tasting: "coffee", some chocolate but not dark, florals minimised in milk. Mellow but full, smooth, low acidity. Good body. Full lingering palate. No extremities in flavour. Tasted good from 2 days-5 days... when we finished it.
Rating: Very good. My husbands first favourite SO. Medium-high on my own list, definitely re-order.
(Completely different to Sumatra Blue Lintong.)
Interesting that yours was a fast roast too tho probably more even than my first attempt.Originally Posted by 40677D6C6565606D6C797D61090 link=1247619572/32#32 date=1249680465
I finished the last of my roast today and it was losing most of its flavour by the end of two weeks.
I didnt have quite enough for a shot left so I blended it with some Eth. Yirgacheffe (roasted on the 1/8) in about a 45:55 proportion (Aceh:Yirg)
Some might argue why you would taint the taste of Yirg with anything but it seemed to dominate the Aceh.
The first brew of this blend I made this morning (latte) seemed to have dominant chocolate flavours but I just made another, splitting the shot into a std 25ml espresso and a latte. This time the florals were much more pronounced and there was a nice level of acidity added and the spro had a hint of berry. There was a lingering after taste which seemed to have almost a spectrum of flavours that I cant adequately describe - coffee then chocolate then earthiness then back to coffee ie not all at once.
This blend is perhaps worth exploring a bit more.
I agree that the Aceh can become a permanent wish-list candidate.
SNAP! I was thinking of blending the Aceh with Yirg on a base of either Peru Ceja De Selva or the Brazil Bourbon.Originally Posted by 7A706572727D696F1C0 link=1247619572/33#33 date=1249695911
Ill roast it up tomorrow and report back later in the week ...
Please do.Originally Posted by 4D445F464D4048250 link=1247619572/34#34 date=1249696742
Im still getting aftertaste more than an hour later. I suspect the Yirg is having a huge influence though. Its an amazing bean.
As I have had pointed out to me--blending an Indonesian and an Arabian isnt new--think Mocha/Java, one of the all-time great blends.
I tried this batch this morning and it was stunning. Seemed to benefit from a longer roast time to just after SC - CS9-10. I poured a single ristretto and a latte from the same shot.Originally Posted by 7F75607777786C6A190 link=1247619572/25#25 date=1249292075
The ristretto was very smooth and clean once again with very low acidity. The chocolate flavour seems to be less prominent with more florals coming through and the ascribed earthiness.
This one didnt cut through the milk very well but still enjoyable. I roasted some of the Sumatran from last months BeanBay (Sumatra Sipangan Bolon) yesterday - interesting to see how it compares to the Aceh.
anyway the August BeanBay approaches and as before I will put up a poll and seek your votes for the August Bean Club
Roast method Turbo Roaster
Roast notes: Ethiopian Yirgacheffe 550gm first crack 194* @12.40 through to 215* 18.30 pulled @ 215* C S C9.
In Cup: Smooth well balanced great crema works well with milk best after 7 days rest if you can wait that long :P
Tasting: As a flat White it is by fare the best coffee that I have roasted Smooth lite and great after taste...
I think I already know what my vote is going to be ... depending on what else shows up!Originally Posted by 52584D5A5A554147340 link=1247619572/37#37 date=1249775465
Sounds like you have inside info Hazchem? :-?Originally Posted by 6D647F666D6068050 link=1247619572/39#39 date=1249795261
There are still beans from the last coupla BeanBays left. I think I know which one HC is looking atOriginally Posted by 575F474D50340 link=1247619572/40#40 date=1249796647
no more inside than the rest of the CS membership! 8-)Originally Posted by 484058524F2B0 link=1247619572/40#40 date=1249796647
home roasting has me paying a LOT more attention to The Wishing Well threads though ... :P
Just had an espresso 10 days post roast, amazing floral notes, rich viscous body and very smooth, lingering aftertaste with choc/cocoa notes, I love this bean!! :)
This is continuing to be a favourite in our house. Rationed to 400g/week. Oops, I slipped this week, 500g somehow made it into the roaster ;).
How did you slip up?
After moisture loss from the roast, that would be almost spot on 400g ;)
;D Id been away from my coffee for a week. Any excuse will do.
This weeks roast of the Aceh was too fast (warm ambient temp of 22*C) and as a result lost a lot of its complexity and breadth of flavour.
Both of the roasts below were pulled at CS10.
Dont do this: 500g, FC 7:39, RFC 7:55 rolling into -> RSC pulled 9:50.
Do try this: 300g, FC 7:20, RFC 8:30, RSC 10:00 pulled 10:20.
Reviving an oldish thread...only got stuck into my stash a few weeks ago due to a backlog of other beans...
My 4th roast at day 10 and....Intense floral flavours in the cup think Chyrsanthum tea (we choose this at Yum Cha over standard Chinese tea so thats the only way I know what I am tasting!)
The flavour is very clean and defined as opposed to big and in your face, but it is different! Thick and syrupy ristretto style pour. This is from 4th roast with first crack @ 12.50/203 and pulled @ 16:56/218.5 and cooled within 1 min. Its odd as I think Im drinking tea, yet pleasant at the same time *:o
Im thinking the Mazzer Kony e grinder is playing a large part in bringing out these qualities in the cup, coupled with the roast profile.
My first 2 roasts were all choc with some floral as they were darker.
3rd roast had a lot less floral in the cup and more earthiness yet this roast was pulled 1degree less temp wise / 20 secs earlier. Funny how it can change the flavour like that!
Happy roasting everyone.