HomeRoast Digest


Topic: Uganda Organic Bugisu (13 msgs / 353 lines)
1) From: David F Iseminger
anyone have any experience with this?  I am working through a pound of
this and enjoying it greatly.  I have some now on three days rest, just
made a french press with some chickory and steamed some milk.  Nice Cafe
Au Lait.  Not at all a bad way to spend a saturday.
david

2) From: Ken Mary
I am NEVER without Uganda Bugisu or Budadiri. You should not need to add 
anything. Use caution, rotate your coffee origins so that you will not tire
of any one coffee, especially the Bugisu.
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3) From: David F Iseminger
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Quote from Ken "Use caution, rotate your coffee origins so that you will
not tireof any one coffee, especially the Bugisu" Good advice I am
certainly a believer in the fact that variety is indeed the spice of
life.  I currently have 11 different coffees in my stash, to my knowledge
I have never roasted the same one twice in a row so I am in constant
rotation (however I do roast more malabar that anything else, but I still
don't do that 2 times in a row.
David
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Quote from Ken "Use caution, rotate your coffee origins so that =
you 
will not tireof any one coffee, especially the Bugisu" Good advice I =
am 
certainly a believer in the fact that variety is indeed the spice of life.&=
nbsp; 
I currently have 11 different coffees in my stash, to my knowledge I have =
never 
roasted the same one twice in a row so I am in constant rotation (however I=
 do 
roast more malabar that anything else, but I still don't do that 2 times in=
 a 
row.
 
David
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4) From: Les
I am like Ken.  If I could only have one coffee it would be the Uganda
Bugisu or Bidadiri.  I sure hope Tom finds some soon, I am under less than 5
pounds.  It has great latitude.  I enjoy it from Cinnamon roast to Vienna.
It has a nice chocolate at 12 hours rest, so don't pass up that "morning
after" cup when you roast.
Les
On 1/27/07, Ken Mary  wrote:
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5) From: Brett Mason
One of my favorites too, but I think Les has first right of refusal on any
Uga Bugi Coffee....
Brett
On 1/27/07, David F Iseminger  wrote:
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-- 
Cheers,
Bretthttp://homeroast.freeservers.com

6) From: jim gundlach
David,
      It is one of my all time favorites.
         Pecan Jim
On Jan 27, 2007, at 11:40 AM, David F Iseminger wrote:
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7) From: David Morgenlender
It's funny how my experience with the Uganda Bugisu seems to be so =
different
than what everybody else reports.  A couple of months ago I roasted it on=
 my
FR+8 & a few days ago on my GeneCafe.  Both times I've been uncertain =
about
exactly what roast level I ended up with, butI think it's FC or FC+.
First time, I didn't try it until 2 days rest.  I didn't think it was =
anything
special until it had cooled quite a bit.  Then it became terrific with a
fantastic changing chocolate flavor.
On this latest roast, I tried it at 12 hours.  It was on the bitter side =
& I
didn't taste any chocolate, let alone milk chocolate.  I really didn't =
like it.
After 2 days, it was less bitter & not bad, but nothing special.  Then I =
brewed
it today, after 3 days rest ... what a difference!  I'm still drinking =
the cup &
savoring it.  A great wet aroma of milk chocolate amongst various =
flavors.  Its
taste keeps changing just about every sip;  there's been fruit & milk =
chocolate.
I wouldn't say it's my favorite, but it's really good.  It definitely has=
 gotten
better as it's cooled a little, but it was pretty good to start, i.e. =
different
than my first roast.
Any idea why I can't get that great 12 hour flavor & need to rest it =
longer than
others?  I was out of roasted non-decaf & was really looking forward to =
this as
my ready-the-next-day bean!  Too bad I can't get the incredible flavor =
others
get, but that could be my roasting ... I still feel like a newbie :) !  =
It could
also just be personal preference, although the descriptions make it sound=
 like a
kind of coffee I like.  Do any of you fans use any special roast profile?
Dave
 
On Sat, 27 Jan 2007 10:29:32 -0800, you wrote:
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than 5
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Vienna.
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add
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of
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just
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Cafe
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==========================
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Dave Morgenlender
e-mail: dmorgen
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8) From: an iconoclast
On 1/27/07, David F Iseminger  wrote:
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I think I'm covered with 20  varieties of caffeinated and 6 of decaf.http://zigzagroasters.com/beans.htmI have 2 lbs of Brazil Poco Fundo, but am saving that for a particular
customer.
I like variety, but am narrowing my focus as I found particular regions that
I prefer.
Take care,
Ann
-- 
Sweet Maria's list searchable archiveshttp://themeyers.org/HomeRoast/index.htm

9) From: raymanowen
"...so that you will not tire of any one coffee, especially the Bugisu."
I don't tire of specific coffee origins at all- I just use them up. If I
rotated them, I'd never appreciate the best way of preparing any specific
coffee. Just a brain Fortz specific to me.
On the basis of coffee list postings, I got Uganda Bug. about two years ago.
I think it was the first Fiver I ever got, getting out of the 1 and 2 pound
sample rut.
Due, I think, to my limited grinding facility at the time and the lightning
fast poppers I have, I wanted to be able to roast and grind with definite
control. I could just imagine a more glorious cup that was Oh, so Close!
The Fresh Roast is a neat little roaster, and can be controlled to whistle
Dixie, if you want. That was a Great Leap Forward for me.
Good coffee was becoming Great coffee as I was able to actually ramp up to
Crack 1 and just creep up to the onset of 2nd. I could control the former 5
and 6 minutes to Mars roast for 10 minutes or even stretch it out to almost
20 reliably.
When I quit spending on my Black Hole grinder and got a BUFF with brand new
burrs, the Great coffee became + + Great Coffee overnight.
I wanted to Advance Token to full pound homogeneous roasts rather than 5
back-to-back in the FR. I remembered the Master HG's I rebuilt. Thought I
might have kept one, but No Can Find. Drat. I had to purchase a Glorious
Orange HG, then a Wagner to use for HG/mixer bowl roasting.
But the Control!! And the roast doesn't look like my Paisley print necktie-
don't laugh, I like the tie. I would tell myself "The flavor has
complexity."
With roast control and The Grinder, I have variety with just a single
origin. With a little tinkering, the flavor goes from just fabulous to
Beyond Fabulous. And that's just with the lattitude possible with drip
brewing.
"Uganda Bugisu or Bidadiri...has great latitude.  I enjoy it from Cinnamon
roast to Vienna. " If you just have 20 pounds of a single origin, you're
sure not stuck on a single flavor.
Big Coffee buys thousands of tons of beans , and their Goal is to get stuck
on a Single Flavor.
Remember, Tom only buys the coffees that He Can't Live Without. That says a
lot for the green coffee we get from Sweet Maria's. Brewing espresso from
the same beans almost puts the flavor in a different Galaxy!
Cheers -RayO, aka Opa!
*Disclaimer:* *These statements have not been evaluated by the SCAA. This
advice is not intended to diagnose, treat, cure or prevent any malady but
Lackajava.*

10) From: Sandy Andina
Said adios to the last of mine two weeks ago. Yum. It will be missed.
On Jan 27, 2007, at 12:40 PM, David F Iseminger wrote:
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Sandy Andina
www.sandyandina.com

11) From: Ken Mary
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than
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as
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could
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a
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This is my best profile for Bugisu. You may have to try different
temperature settings on the Gene Cafe. I use bean temperature.
Start with everything cold.
Aim for 175C/347F at the 7 minute mark.
Reduce heat to stall at 190C/374F for 4 minutes.
Increase heat to obtain a 7 to 8C/12 to 14F per minute ramp entering first.
First crack is greatly diminished by the 4 minute hold.
Stop at 220C/428F for city roast at the 16 minute mark.
You can drink this straight from the roaster. The hold at 190 removes enough
water so there is no slowdown going through first and brightness is
maintained. There is little chocolate until the second or third day of rest,
but the grounds aroma and complexity straight from the roaster makes up for
it.
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12) From: David Morgenlender
Ken,
It's going to require some translation & playing around to figure out the
equivalent on the GC.  But the concepts should still apply.  I'm looking =
forward
to playing with it.  Thanks!
BTW, do you get any bitterness at all during the first couple of days?
Dave
On Sun, 28 Jan 2007 08:18:24 -0500, you wrote:
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longer
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to this
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 others
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  It
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sound like
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profile?
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first.
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enough
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rest,
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for
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Dave Morgenlender
e-mail: dmorgen
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13) From: Ken Mary
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forward
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My roaster is easy to profile manually since I measure bean temperature, and
adjust the heat by changing the power setting using a dimmer. I know from
experience what power is needed to stall or ramp at any point in the
profile.
Unfortunately, the Gene Cafe is limited to changing the temperature setting.
Prepare for some trial and error. Fortunately SM coffees have a wide
latitude of good flavors wrt roast profile.
I get zero bitterness with any coffee, but this may be my personal taste
response. What you describe as bitterness could come from brewing too hot.
Boil some coffee so you know what that tastes like.
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HomeRoast Digest