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Thread: Congo Matadi Roast

  1. #1
    Senior Member speleomike's Avatar
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    Congo Matadi Roast

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

    Just roasted the Congo Matadi in a Gene Cafe. Set temp to 232 C, FC at 12.5 mins, SC at 16.5 mins. Ended right at SC which gave a CS 10 color.

    What I notice is a lot of defect beans in this roast. As well as divots there are quite a few light beans, dark ones, malformed beans and hollow ones. I have attached a pic of the batch and defects from them.

    What I wondered is that out of pic 2 which are typical defects from this batch what ones should I worry about picking out i.e. what ones give the most nasties in taste.
    In order in the pic:
    Hollow Shell; Very Dark ones; Malformed
    Very light ones; Mottled ones.

    Mike





  2. #2
    Senior Member Stan's Avatar
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    Re: Congo Matadi Roast

    I have not roasted this bean but have roasted several other varieties and have found that you get a few variations in each batch. I have removed beans that I thought were burnt or under done. I have also found what appeared to be empty husks in the batch. I think that this is normal as I have found these in every bean I have roasted.

    I did a blend the other day that had a variety of beans from CS 7 through to CS 10 but it turned out very nice in the cup. I would sample some before I started removing any beans from the mix.

    Best of luck :)

    Stan

  3. #3
    mwatt
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    Re: Congo Matadi Roast

    How did it taste before you tried sorting them?

    Check out Illys Espresso Coffee pgs 116-134 if youve got it Mike, for a complete run down on all sorts of pleasant sounding defects ;).

    I think its tricky though because some physical defects you can see wont change very much in the cup, but then some really nasty ones like stinker, rioy and foul beans look normal but will taste rather unpleasant.

    I also noticed the Matadi was pretty ugly, but Im quite enjoying it. I generally only pull out any that are really too dark or any that are very, very light; and I try not to get both in the one batch ;). If you arent getting any really foul tastes, I wouldnt worry too much.

  4. #4
    Senior Member speleomike's Avatar
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    Re: Congo Matadi Roast

    Hi all

    Well Michelle I havent tatsed it yet at all. Was just roasted this arvo. Normally most beans have few defect beans and I just grind and drink but looking at this batch about several % of the beans are in a defect category.

    Ill take your advice and taste it next week before sorting through and ditching any "defects". So basically I probably wont be able to tell stinkers amoung the defects and to just pull out the extreme dark and light ones.

    Mike

  5. #5
    Mal Dimal's Avatar
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    Re: Congo Matadi Roast

    Gnarly looking beans Mike, no doubt about it. Reminds me of some natural processed Mandheling I bought a few years ago.... Beans looked really, really ugly but in the cup, pure heaven. I was tempted to remove some of the more, err... beans with character, but in the end decided to leave em in there and cup the roast first. Glad I did in the end, one of the more memorable Mandhelings Ive ever had... 8-)

    Mal.

  6. #6
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    Re: Congo Matadi Roast

    Any updates on roasting techniques/cupping results with this bean? We got some in August BeanBay but havent tried it yet (so many beans, so little time)...

    Cheers
    Stuart.

  7. #7
    Senior Member speleomike's Avatar
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    Re: Congo Matadi Roast

    Behmor Coffee Roaster
    Hi Stuart

    The Matadi from the first roast was superb. I just grabbed another 2.5 kg this last bean bay as my wife and I liked it so much. The roast came out as a medium acidity, medium sweetness & very nice as either espresso or in milk. It also seemed to be quite forgiving of any small variations in my technique. As suggested I left all the funny looking beans in and it clearly didnt adversly affect the flavour.
    Basically a very nice coffee.

    Mike



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