HomeRoast Digest


Topic: Brazil Yellow Bourbon (24 msgs / 517 lines)
1) From: Les
Pulled my first shots of YB today. What a nice coffee! Maybe I have been in=
 
Africa too long, but this is nice and smooth. I would call it a nice rounde=
d 
flavor. No sharpness, just nice mellow flavors. Honey, peanut butter, and a=
 
little bit of chocoloate, with nice caramel undertones. A very smooth nice=
 
lingering aftertaste too! Not a hint of acid or bitterness! I just love the=
 
mouthfeel. The whole mouth is full of flavor with each sip, but it isn't a=
 
blast of coffee, but a very nice comfortable fullness!
 Les

2) From: Tom & Maria - Sweet Maria's Coffee
I think it is a great coffee-  I am going down to Brazil soon and 
going to try to tie up that coffee going forward - a 1400+ meter pure 
Bourbon Brazil is worthy!
Tom
Pulled my first shots of YB today.  What a nice coffee!    Maybe I 
have been in Africa too long, but this is nice and smooth.  I would 
call it a nice rounded flavor.  No sharpness, just nice mellow 
flavors.  Honey, peanut butter, and a little bit of chocoloate, with 
nice caramel undertones.  A very smooth nice lingering aftertaste 
too!  Not a hint of acid or bitterness!  I just love the mouthfeel. 
The whole mouth is full of flavor with each sip, but it isn't a blast 
of coffee, but a very nice comfortable fullness!
Les
-- 
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
                   "Great coffee comes from tiny roasters"
            Sweet Maria's Home Coffee Roasting  -  Tom & Maria
                      http://www.sweetmarias.com                Thompson Owen george
     Sweet Maria's Coffee - 1115 21st Street, Oakland, CA 94607 - USA
             phone/fax: 888 876 5917 - tom

3) From: Jeff Oien
Les wrote:
<Snip>
How does it compare for you to the 141 Wagner Ferrero?
JeffO

4) From: Robert Avery
Les ... now you've got me going .... I'm heading to the porch to roast some 
of the YB ... I just recieved some the other day  ... didnt have a chance to 
get to it. Later, Bob
<Snip>

5) From: tom ulmer
Excellent! I am very fond of this one.

6) From: Les
More complex than the 141 with more body and a fuller richer finish. Very=
 
Smooooooooooooooth for a Brazilian.
 Les
 On 9/1/05, Jeff Oien  wrote: 
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7) From: Robert Avery
Boy .... Les !!! those beans are little. I roasted up 2 pounds ... looks and 
smells great. I gave a couple of beans to the dog first and she wanted more 
... good sign ... then I had a couple to crunch on. I could notice the lack 
of bite ... which to me says they should be pretty smooth as you were saying 
... we'll give it a little time to rest and start pulling some shots. Nice 
color to the roast also. Will keep you posted, Thanks, Bob
<Snip>

8) From: an iconoclast
On 9/1/05, Tom & Maria - Sweet Maria's Coffee
 wrote:
<Snip>
I agree wholeheartedly.  The aroma is fantastic, the taste is sweet,
but has great body. It just grabbed my attention!  I've purchased 11
lbs and now that Les has let the cat out of the bag....as usual :), I
have been forced to order another 10 lbs.  I keep looking at that 
Coffee Production Yearly Timetable and think I need to get what I want
for at least 6 months. It looks like the Centrals and South Americans
have arrived.  I have developed some favorites and I really don't want
to be without them. There really is no such thing as stash reduction,
is there?
Happily addicted,
Ann

9) From: Les
Ann,
I am going to do a rare stash inventory over the holiday weekend. A nice 
drive in the country is too expensive! I am hoping the stash has been 
reduced some! I know I am low on Pacamara beans and Tom doesn't have any 
right now. I sure hope they are a late arrival. If I can justify it, I will=
 
be ordering some more Yellow Bourbon, but I might have to settle for what I=
 
have. I was digging around in the stash the other day and noticed I had two=
 
Kenya offerings I thought I was out of and some of last years CRLM. I also=
 
have 2 two pounders from 2 orders ago that I have not sampled yet, and 2 
more pounds of Monkey Blend that I didn't know I had. It sure is nice to 
have such problems!
 Les
 On 9/1/05, an iconoclast  wrote: 
<Snip>

10) From: Jeff Braman
Am curious as to what level to roast to; to achieve the flavors, Les 
listed (Roasting in a Hottop!)
I have 5 lbs and perhaps roasted 1st batch slightly dark, just into 2nd.
Thanks in advance for the replies.
-- 
Jeff
I think it is a great coffee-  I am going down to Brazil soon and 
going to try to tie up that coffee going forward - a 1400+ meter pure 
Bourbon Brazil is worthy!
Tom
Pulled my first shots of YB today.  What a nice coffee!    Maybe I 
have been in Africa too long, but this is nice and smooth.  I would 
call it a nice rounded flavor.  No sharpness, just nice mellow 
flavors.  Honey, peanut butter, and a little bit of chocoloate, with 
nice caramel undertones.  A very smooth nice lingering aftertaste 
too!  Not a hint of acid or bitterness!  I just love the mouthfeel. 
The whole mouth is full of flavor with each sip, but it isn't a blast 
of coffee, but a very nice comfortable fullness!
Les

11) From: Rick Farris
Well, what I would say is "I like a true Full City or Full City+ for =
this
coffee, and a light Vienna for espresso. Like most Brazils you don't =
want to
take them too dark because they often become ashy and carbony (at a Full
French Roast)."
Oh ... wait ... that's not what I said, that's what Tom said.  
Check it out here:http://www.sweetmarias.com/coffee.southamr.brasil.html#yellow_bourbon-- Rick
----
9/1/2005 8:08:45 PM
San Diego, CA - 68F and Fair, Wind From WNW at 7 mph with 74% RH =
(19:58)
ICBM: 3242'48" 11710'13"
Now playing: Dr. John - I Walk On Guilded Splinters - 1968
"I only drink to make other people seem more interesting." --George Jean
Nathan

12) From: Michael Vanecek
Hee - bring back some seeds! Your latest batch from Mexico are growing 
happily - some bourbons from Brazil would be a great addition.
Be well,
Mike
--http://www.taroandti.com/http://www.mjv.com/
Tom & Maria - Sweet Maria's Coffee wrote:
<Snip>

13) From: Rick Copple
Les wrote:
<Snip>
I just had a hunch that you would like that one! I really like it too. I 
guess I'm a sucker for coffees with that deep honeyed flavor to it. I've 
got both Miels currently offered and love them both, (the CR Miel has a 
real nice deep fruit flavor, almost like really ripe fruit that gives it 
a really rich body, a unique coffee, you will like that one if you 
haven't tried it yet). Another Brazilian that I'm drinking now and 
really liking is the Brazilian Peaberry. Great nutty taste! Nice and 
rich. And another good one is the St. Helena, has the molasses flavor to 
it that gives it some nice body.
Should I continue, or is this enough stash bashing for one post! ;-)
-- 
Rick Copple
Marble Falls, TX

14) From: Les
I roasted mine to a full city plus. I held the time between 1st and 2nd 
crack to 4 minutes and took it 15 seconds into second crack. This is my 
starting roast for most coffees that I intend for duel purpose vac pot and=
 
espresso. For me personally, this is just right for this bean. Kenya coffee=
s 
I stretch the time to 5-6 minutes and go 20 seconds into second crack. My=
 
darkest roast is 4 minutes between and 30 seconds into second crack. I woul=
d 
call it a light Vienna. I never go real dark.
  Les
 On 9/1/05, Rick Farris  wrote: 
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8)
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15) From: Les
I roasted two pounds of Yellow Bourbon last week and sent one pound to
each of my daughters.  Both of them ranted and raved at how good it
was and said, "Send More."  I was so bummed out as I didn't want to
depleate my supply!  Low and behold I went to the tempters site and
found the following offering:  "10/3: We have received a new lot of
Brazil Organic Cachoeira Yellow Bourbon and this is slightly sweeter
(and a tad brighter) than the previous. I attribute this to the fact
that we had the choice of mechanical dried lot, and this lot we
selected."  Yes Yes Yes  thanks Tom!  This is one of my favorite
coffees.  So if you missed the Yellow Bourbon the first time around,
you won't want to miss it this time.  So I have those wonderful CoE
coffees to try and now more Yellow Bourbon!  I guess it is time to put
the Christmas blend together.
Les

16) From: Thbull
That's was GOOD...but I just placed my Sm #35 order yesterday  
morning, that was BAD...but I think I can persuad my CFO to let me  
order more, that is GOOD...but maybe not until next month, that is  
BAD...but SM provides great coffee, that is GREAT.
Thbull 'suffering from buyers remorse'
On Oct 3, 2006, at 10:19 PM, Les wrote:
I roasted two pounds of Yellow Bourbon last week and sent one pound to
each of my daughters.  Both of them ranted and raved at how good it
was and said, "Send More."  I was so bummed out as I didn't want to
depleate my supply!  Low and behold I went to the tempters site and
found the following offering:  "10/3: We have received a new lot of
Brazil Organic Cachoeira Yellow Bourbon and this is slightly sweeter
(and a tad brighter) than the previous. I attribute this to the fact
that we had the choice of mechanical dried lot, and this lot we
selected."  Yes Yes Yes  thanks Tom!  This is one of my favorite
coffees.  So if you missed the Yellow Bourbon the first time around,
you won't want to miss it this time.  So I have those wonderful CoE
coffees to try and now more Yellow Bourbon!  I guess it is time to put
the Christmas blend together.
Les

17) From: Aaron
I have yet to meet a yellow burbon I didnt like....  I might have to get 
some more of this now, and some of the new stuff too..
sigh......  so much for stash reduction.
Aaron

18) From: Bob Glasscock
Had an unusual roasting experience with newly received Brazil Daterra Farms
- Yellow Bourbon. About 5 minutes into roast, at about 375 degrees, the
motor on my IR2 starts fluctuating wildly. I had this same thing with a
peaberry some time ago and have avoided getting these small beans for that
reason. Is this unusual? BTW, amts were 100g and 150g, and both caused this
same problem. I also took both roasts past FC+ nearly to Vienna, and I can't
contribute to cupping results from these roasts as they are only 2 days into
sitting. I have a feeling they will make very good espresso. But the motor
problem bothers me.
Bob G.
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19) From: Allon Stern
On Mar 7, 2008, at 8:16 AM, Bob Glasscock wrote:
<Snip>
It's modulating the fan speed to keep the temperature near its setpoint.
In my experience, the iRoast almost never modulates the fan, but when  
it does, it is startling. My guess is that it usually doesn't hit  
that point because it's built in temperature calibration is way  
inaccurate.
I assume your "375" is as read on the roaster itself? What is the  
profile at that point? Was this a second roast of the day?
-
allon
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20) From: Larry Johnson
Bob, I have an IR2 and the fan motor varies to regulate the
temperature that is being called for at that point in the roast.
Slower = hotter, faster = cooler. Different bean sizes can affect
airflow differently and therefore affect the temperature. The IR2 is
just responding to that so it may vary the fan speed with one bean and
not another. It's not a problem, it's just an undocumented feature.
On 3/7/08, Bob Glasscock  wrote:
<Snip>
-- 
Larry J
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21) From: raymanowen
I suspect what you are hearing from the blower motor on your IR2 is bearing
chatter. Typically, they're dry and have worn slightly, so the shaft "walks"
around in the bearing bore starting at a certain rpm.
About six months to a year before you first heard the chatter, the bearings
were desperately dry and would have responded to something like sewing
machine oil in the felt wicks for both bearings in the fan motor.
What happens is that the armature spins freely until the friction causes the
shaft to walk around in the bore. That wobbling motion causes the entire
spinning assembly to traverse a slight orbit, which is a very inefficient
spinning motion and slows it down.
At a certain rpm, it starts spinning on axis and the assembly speeds up
again... A few drops of oil would have saved the blower motor, and might
gain you some extended use now until the replacement arrives.
You aren't the Lone Ranger and others have either replaced the blower motor
or ignored it until the reduced air flow caused elevated temperature to blow
the thermal fuse or cause worse  destruction.
It's just a maintenance point, and people that sink a few $Big into semi
commercial home roasters don't ignore maintenance- At least, I would hope
otherwise!
Cheers, Mabuhay -RayO, aka Opa!
I hope you're not too busy to repair it when it breaks because you were too
busy to maintain it...
On Fri, Mar 7, 2008 at 6:16 AM, Bob Glasscock 
wrote:
<Snip>
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22) From: Allon Stern
You can suspect, but if you've ever actually used an iroast, you would  
know.
Its normal, modulating the roast. Disconcerting, but normal.
-
allon
On Mar 7, 2008, at 4:20 PM, raymanowen wrote:
<Snip>
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23) From: raymanowen
I've never heard an iRoast. Bob has. He said the sound was "unusual," to
which I responded. -ro
On Fri, Mar 7, 2008 at 4:07 PM, Allon Stern  wrote:
<Snip>
-- 
"When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the Mighty
Wichita (ex- NYC Paramount) WurliTzer- 1976
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24) From: Larry English
Bob,
  As I recall, the Brazil Daterra YB is pretty chaffy, as are most dry
process or "natural" process coffees.  On the IR2 the chaff clogs the chaff
collector outlet screen so the chamber gets hot quicker. As others have
noted, the fan speed is then decreased to allow the chamber temp to drop to
the target temp and then bumps back up when below the target.  So, in short,
it's normal for chaffy beans.
Larry
On Fri, Mar 7, 2008 at 5:16 AM, Bob Glasscock 
wrote:
<Snip>
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