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Thread: Tips needed to get the best out of Brazil Macaubas

  1. #1
    Mal Dimal's Avatar
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    Tips needed to get the best out of Brazil Macaubas

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

    I am in somewhat of a quandary with trying to develop a roast profile that works with the Brazil Macaubas beans from a few polls back.

    Basically, I use a slightly modified popper that allows me to stretch out roasts of batches weighing 120 grams to about a maximum of 12 minutes. For all my roasts of other beans I have managed to identify their respective "sweet spots" for my particular roasting method and palate. So far though, the Macaubas have got me beat.

    Have tried roasts from medium right through to very dark in varying increments of roast time and temperature, but to no avail. At best, I can get a roast that produces brews with a mild, indistinct and bland coffee flavour with maybe an over-riding earthiness hovering in the background, no finish as such and definitely no lingering flavours. The roast that affords this taste profile is stopped just on the cusp of rolling 2nd Crack. Roasts that are stopped earlier than this produce brews with a very "woody" flavour and a hint of leather... not very nice really. Roasts that are stopped 20 seconds or more into 2nd Crack produce brews that have little coffee flavour left and taste more like "burnt caramel" to me than anything else.

    So, has anyone managed a roast profile that makes this coffee "work" at all? Or maybe discovered a blend that does the job? I really dont know where else to go with this bean and I guess if a roast cant be discovered that works for me, I might have to offer my stash up for sale. Have got about 4.5 Kgs or more of the bean left, so will see what happens.

    All the best,
    Mal.

  2. #2
    Mal Dimal's Avatar
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    Re: Tips needed to get the best out of Brazil Maca

    Quote Originally Posted by Tim link=1119886827/0#1 date=1119906174
    I did Macubas as a 1/3 part of a blend (PNG Sigri,Horse,Macubas) 3 weeks ago which was great.
    Then I tried it as an SO 2 weekends ago (standard 225C, pull it 30 secs into 2nd crack at the 12:30 mark) and while it wasnt awful, IMO it was nothing to write home about.....
    Tim
    Thanks Tim,

    Ill try your suggestions both with roasting and blending, and see how that works out for me. All the best,

    Mal.

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    Re: Tips needed to get the best out of Brazil Maca

    Hi Mal,

    I have pretty much finished the macubas I had (it tastes really nice as a roasted bean, maybe dip some in chocolate?) I was mixing it in blends with some mao horse some monsoon malabar and some alto caramello or some iindonesian and they were really good. I have just been experimenting. I generally do equal parts each coffee often with the macubas just before rolling second crack and the rest into second crack. These blends were very lively ???, spicey and caramelly. often alittle cocoa coming out after a couple of days rest. But I was drinking them as lattes (but less milk) so the blend stood up really well to the milk and was really quite tasty.

    but take everything with a grain of salt.

  4. #4
    Mal Dimal's Avatar
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    Re: Tips needed to get the best out of Brazil Maca

    Hi Clare,

    Thanks for your personal experience with these beans. Like you, I too tried blending them with a range of other beans I have on hand, but in the end I thought the Macaubas were bringing the other beans down to their level and not really offering anything to the blend,

    Im going to try a roast a bit further into 2nd Crack and see how that works out as both an SO and blending with a couple of other varieties. Maybe its just my palate and for whatever reason, the Macaubas and I just dont go together. Anyway, will try to roast some tomorrow and see how that works out.

    I tell you what though, I cant sing the praises loudly enough for the Ismaili. Tried some from my first roast yesterday and then today and boy, what a heavenly bean this is. I made a couple of Piccolos for my son and I this evening before he went to work (works night shift) and it was the first time he actually came back and wanted to know just what was this fantastic coffee I made for him. He always likes the brews I make for him but this was the first time he came back wanting to know more about it. Hes pretty hard to get a complement out of too, so it looks like the Ismaili has hit the spot.

    Will post back here after Ive had another go at the Macaubas Clare. Hopefully I can identify the secret(s) to getting the flavour out of this bean that others seem to be able to do. Bye for now, and

    Cheerio,
    Mal.

  5. #5
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    Re: Tips needed to get the best out of Brazil Maca

    hmm
    You know what Mal, This was one of the first beans I have had (and the mao), so perhaps I have just been overwhealmed by how good home roasted coffee is? I dont know.. I will have another go once I have finished playing with my new beans :)

    I think the Ismali rocks too! I could really taste the lindt 70% in that... but I have to go slow as I dont have heaps, definately for SOs only!


  6. #6
    Mal Dimal's Avatar
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    Re: Tips needed to get the best out of Brazil Maca

    Will be really interested to hear back from you Clare about the Macaubas. I must admit that this is the first bean that I havent bean able to find a roast to suit. Its really frustrating.

    I was going to try and roast another batch today but its been raining all day and with my popper setup, I normally roast outside. We need the rain though :D, boy its been dry around here.

    Ill tell you a blend that works really, really well with the Ismaili (helps to stretch it out a bit) is 50/50 with the recent Malawi beans that Andy got hold of. Its like having a mouthful of the best and smoothest dark chocolate youve ever tried. Its all I can do not to pig out on it. This is definitely a marriage made in heaven. Mmmmm, bliss!

    Cheers Clare,
    Mal.

  7. #7
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    Re: Tips needed to get the best out of Brazil Maca

    Behmor Coffee Roaster
    ooh!

    now your talking my language ;D



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