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Thread: PNG Mt Ambra A - need help with roast setting

  1. #1
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    PNG Mt Ambra A - need help with roast setting

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    Hi,

    I've recently received the PNG Mt Ambra A beans and am having real trouble getting a decent roast out of them. I've tried a. Aridity of settings and the best I've gotten is a light-medium roast. I've been roasting for over a year now and usually get awesome roasts. But this iS the first time with this one...

    Has anyone roast the PNG Mt Ambra bean? Can anyone tell me a good setting?

    Thanks in advance,
    Jenn

  2. #2
    Life-long Learner DesigningByCoffee's Avatar
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    Hi Jenn
    We might need a little more info - are you roasting with a Behmor?
    I've roasted the Mt Ambra - it roasts fairly easily, like most other beans (no dramatic changes in technique from what I've experienced). So not sure why it would behave differently for you - what beans have you been roasting?
    Cheers Matt
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    Sorry, yes I've been roasting with the behmor. I've roasted a variety of beans - Indian elephant shills, Brazil yellow bourbon, an Ethiopian one and few others I can't recall without looking. I like to get to a darker roast. I have no idea why mt Ambra isn't working for me. I just don't want to waste more beans trying the achieve my preferred level.

    any suggestions on the profile, etc?

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    Also interested in this, I've been roasting it in a behmor and getting decent results but feel it might be able to get better. I've been doing preheat, 200g, P1 auto until first crack then 25% for 30 sec then 75% until the first few snaps of second crack. One thing I've found is that it seems to take a bit longer than my other beans to come good, maybe 6-7 days instead of 3-4 after roasting. I've been drinking it as espresso and flat white.

  5. #5
    Senior Member sprezzatura's Avatar
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    I roasted Ambra quite cool actually. I think my last roast was 200g @ P5 but went P5 manual heat until first brown then P3 manual right before 1st crack.

  6. #6
    Mal Dimal's Avatar
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    Something I've always found with beans from this area of PNG, is that you get a much better end result if you drop the batch a couple of degrees this side of 2nd-Crack, using a gentle roast profile. Nearly all of the coffee estates/co-ops in this valley are at the same altitude and experience pretty well identical weather conditions so even though terroir may vary from one place to another, bean hardness/density seems to be pretty constant.

    So, gentle seems to be best and drop the batch this side of 2nd-Crack...

    Mal.

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    Quote Originally Posted by Dimal View Post
    Something I've always found with beans from this area of PNG, is that you get a much better end result if you drop the batch a couple of degrees this side of 2nd-Crack, using a gentle roast profile. Nearly all of the coffee estates/co-ops in this valley are at the same altitude and experience pretty well identical weather conditions so even though terroir may vary from one place to another, bean hardness/density seems to be pretty constant.

    So, gentle seems to be best and drop the batch this side of 2nd-Crack...

    Mal.
    Great advice Mal - I tried this with my batch I received recently and it is lovely - sweet, caramel, hint of spice. In milk it it is quite distinct and seems to hit those lovely sweet notes that hipster cafes strive for but often fail to produce (ie, too sour). Nice alternative from my darker-roasted, cocoa-tasting South Americans.

    Not sure how reliable the temp readings on the Behmor are but I pulled it as it ticked onto 180 degrees - normally I wait until SC and then hit cool and I've observed that at this stage it has often been on 181 for a while. Big difference, so will try this for some other island beans
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  8. #8
    Mal Dimal's Avatar
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    Sounds good mate...

    Experimentation is the name of the game...

    Mal.

  9. #9
    Senior Member CafeLotta's Avatar
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    Quote Originally Posted by Dimal View Post
    Something I've always found with beans from this area of PNG, is that you get a much better end result if you drop the batch a couple of degrees this side of 2nd-Crack, using a gentle roast profile. Nearly all of the coffee estates/co-ops in this valley are at the same altitude and experience pretty well identical weather conditions so even though terroir may vary from one place to another, bean hardness/density seems to be pretty constant.

    So, gentle seems to be best and drop the batch this side of 2nd-Crack...

    Mal.
    Just about to have a crack at roasting this bean so well pleased that I came across this roasting advice. Cheers.
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  10. #10
    Senior Member CafeLotta's Avatar
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    Gave these beans a go today and thanks to Mal's suggestion, started with a gentle profile on the Behmor. First batch was 200gm using 200 P5 D +30secs (as per manual). Hit "C" at first crack to reset time to Rosetta Stone timing (added a small amount). At rolling first crack, manualy dropped element power using P4,P3,P2 etc. Got the feeling I should have gone P2 straight away but hit cool when first crack was over. Possibly a little late with maybe 1 or 2 signs of second crack during the start of cooling. Not a bad result but maybe a little hot around first crack.

    Tried a second lot of 400gm on 400 P5 D +30secs. Similar to above but went straight to P2 power upon rolling first crack. May have let the temp drop a little low before hitting cool to avoid second crack. Color was a little more even than the 200gm lot. Even though roasting under the rangehood there's still an incredibly sweet roasting aroma lingering and hopefully an indicator of what's to come. Now that annoying wait.....

    I think if I had let the P5 program fully control the element power on this bean at first crack, I would have scorched the beans. P4 on my Behmor would have been too hot and scorched the beans for sure I reckon.
    Last edited by CafeLotta; 11th October 2018 at 05:32 PM.
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  11. #11
    Mal Dimal's Avatar
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    Will be interesting to read your thoughts when comparing taste between the two patches 'CL'...

    Mal.

  12. #12
    Senior Member CafeLotta's Avatar
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    Quote Originally Posted by Dimal View Post
    Will be interesting to read your thoughts when comparing taste between the two patches 'CL'...

    Mal.
    Will be giving them a week undisturbed without even opening bag to sneak a look. I'll post once I get a chance to try both lots following that.

    I was a little worried that they were getting a bit old as I'd forgotten I had them after purchasing back in March. During roasting they seemed to behave as expected so should be OK I hope. Both lots around 15% (one 15.1%) weight loss after roasting.
    Last edited by CafeLotta; 11th October 2018 at 06:35 PM.
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  13. #13
    Senior Member CafeLotta's Avatar
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    Quote Originally Posted by Dimal View Post
    Will be interesting to read your thoughts when comparing taste between the two batches 'CL'...

    Mal.
    Needed to rest both roasts for 2+ weeks. Had a taste after 1 week but found both to be unpleasantly bright. After 2 weeks I found the 200g roast with the higher heat post first crack a bit more balanced than the 400g with lower heat post first crack, which was somewhat unbalanced in flavor. Don't run temp probes or monitoring software so my observations are anecdotal rather than scientific.

    In the third week I played around with brew temp and grind. 93C gave a flatter and less detailed flavor. This became alot more obvious as I experimented. I found with my setup, temps close to 95C gave a fuller flavor with both the roasts and had more impact than the difference between the 2 roasts which seemed to become less obvious as they aged (?).

    At 95C or thereabouts, very fruity flavor with Dark chocolate. Not great on identifying flavors but do remember thinking melon at one point. When brewed with just a hint of bitterness I found for me it rounded out quite nicely. From memory at 97C there was too much bitterness.

    I'll need to try a 400g roast with the same heat after first crack as the previous 200g and a 200g with less heat after first crack like the previous 400g. As I can't totally replicate roast profiles it will still be interesting to do a comparison to the earlier roasts.
    Last edited by CafeLotta; 4 Weeks Ago at 06:25 PM. Reason: Spelling
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  14. #14
    Mal Dimal's Avatar
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    Behmor Coffee Roaster
    Great feedback CL...

    Mal.
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