HomeRoast Digest


Topic: Brazil Jacu Bird Coffee (28 msgs / 518 lines)
1) From: Les
Well my one pound of Brazil Jacu Bird Coffee arrived today.  I'll be
roasting it tomorrow.  Looking over the beans, they look like they are going
to be good.  Dry aroma was just fine.  Anyone else roasted any of this
coffee yet?  With the reaction on the list, I am wondering if Tom is going
to open this up to more than one pound per person if you guys and gals don't
get more adventurous.  I guess I could get real brave and roast Mysore
Nuggets!
Les

2) From: Kevin
Les,
I received my 1# of Jacu yesterday as well.  Would you mind sharing your
roast/cupping results?  I promised my wife I'd roast up the India Mysore
Nuggets Extra Bold this weekend...
-- 
My home coffee roasting blog:http://homecoffeeroastblog.blogspot.com/Kevin

3) From: Eddie Dove
I am hoping I will receive my Jacu today.  I also need to roast the
Mysore Nuggets for someone this weekend.
Eddie
-- 
Docendo Discimus
Home Coffee Roasting Blog and Profiles for the Gene Cafehttp://themeyers.org/HomeRoast/On 5/24/07, Kevin  wrote:">http://southcoastcoffeeroaster.blogspot.com/Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/On 5/24/07, Kevin  wrote:
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4) From: jim gundlach
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Les,
     Are you suggesting a Jacu Bird Mysore Nuggets blend?
          Pecan Jim
On May 24, 2007, at 12:34 AM, Les wrote:
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Les,    Are you =
suggesting a Jacu Bird Mysore Nuggets blend?        =
 Pecan Jim
On May 24, 2007, at 12:34 AM, Les =
wrote:
Well my one pound of Brazil Jacu Bird Coffee arrived today.  = I'll be roasting it tomorrow.  Looking over the beans, they look like = they are going to be good.  Dry aroma was just fine.  Anyone else = roasted any of this coffee yet?  With the reaction on the list, I am = wondering if Tom is going to open this up to more than one pound per = person if you guys and gals don't get more adventurous.  I guess I = could get real brave and roast Mysore Nuggets!   = Les = --Apple-Mail-2--160327693--

5) From: Les
Maybe a post roast blend Jim.  It should make a good espresso blend.
Les
On 5/24/07, jim gundlach  wrote:
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6) From: Douglas H. Boutell
Eddie Dove wrote:
<Snip>
Just think the Jacu Bird Coffee might give a whole
new meaning to the phrase "It taste's like shi_  "
Doug

7) From: jim gundlach
Mine was shipped Tuesday, arrived in East Central Alabama today.   
Mail usually runs by 11:00 but I did not get home to check it until  
about 2:15.  The late Harvey still performs.
    Pecan Jim
On May 24, 2007, at 12:14 PM, Douglas H. Boutell wrote:
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8) From: Eddie Dove
The Jacu has landed.
Eddie
On 5/24/07, jim gundlach  wrote:
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9) From:
on your head, right?
ginny
---- Eddie Dove  wrote: 
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10) From: Ross
Eddie,
Let us know how it roasts and tastes.
I got out the IRoast and Variac this morning and roasted some more Brazil 
Poco Fundo.  Letting it rest now.  I will compare it to my drum roast from 
two days ago.  I tried two drum profiles that were slower than my previous 
profiles, around 15 minutes.  In the past using the stock grill thermostat 
and I think I was roasting a little too hot and fast, so I made an 
adjustment.  Will do a taste test tomorrow.
Ross

11) From: Larry Johnson
I did 3/4 lb of the Mysore Nuggets yesterday in the BM/HG. Took it to about
FC/FC+ (just a few 2nd crack snaps). Was going to wait until Saturday to try
it, but I think tomorrow sounds good.
On 5/24/07, Ross  wrote:
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-- 
Larry J
Never give a party if you will be the most interesting person there.  -
Mickey Friedman

12) From: Jared Lao Tzu
I love Tom's description on my bag of Jacu bird coffee.  " Avian-picked and
processed.  ...Excellent body (fiber).....Nutty....milk chocolate...peanut
and corn."  Ok he didn't really put Peanut and Corn but really, nutty and
milk chocolate? It is too funny.  I am super excited to roast this crappy
coffee.  I also roasted some My Nuggets and they are sore.   Not to mention
delicious.  Jared
On 5/24/07, Les  wrote:
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13) From: Les
I roasted my pound of Jacu coffee tonight.  The grassy stage smelled like
chicken!  No not really.  It roasted up like any other coffee.  First crack
was a bit mute compared to others.  I roasted it to a nice city plus.  I did
a bean crunch post roast test and it was real good.  I'll brew a pot in the
morning cause I just can't wait.  I used my standard RK profile and I think
that it is going to be just fine.  First crack began at 8:45 and finished at
11:30, I dumped it into the cooler at 15 minutes with no second crack.
 I'll let you know more tomorrow.
Les
On 5/24/07, Jared Lao Tzu  wrote:
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14) From: Kevin
I have one word to describe this coffee, amazing!  I had a cup immediately
after roasting (Sunday) and was blown away a dark cocoa (think powder, not
bar chocolate) taste with an amazingly smooth body. I wasn't crazy about it
on Monday, Tuesday or Wed.  But today, on day four after roasting it is back
to amazing and tastes just like it did right after roasting.  I had two
coworkers come into my cube asking where I got that great smelling coffee
(they even said b/c it definitely didn't come from the cafeteria) and could
they get some?  I promised to bring in a Thermos after the holiday weekend.
I was unable to find the review of the Jacu Bird coffee in the SM archives.
Can anyone point me to a copy of the review?
-- 
My home coffee roasting blog:http://homecoffeeroastblog.blogspot.com/Kevin

15) From: Eddie Dove
The cocoa powder is right on, Kevin!  Everyone at work loved that coffee.
To find the review, click on either of the current Brazil offerings
and scroll to the bottom; it has not been archived yet.http://www.sweetmarias.com/coffee.southamr.brasil.htmlRespectfully,
Eddie
-- 
Vita non est vivere sed valere vita est
Roasting Blog and Profiles for the Gene Cafehttp://southcoastcoffeeroaster.blogspot.com/On 8/30/07, Kevin  wrote:
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16) From: Raymond Hays
Has anyone out there tried the Brazil Jacu Bird Coffee?  I bought a pound=
 and no one around my house wants to try it but me.  They think I'm cra=
zy!
      =
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17) From: Jim Gundlach
Raymond,
      I tried it and though it was a very nice coffee.   I suggest two  
things.   Roast and serve then tell them afterwards, or just send it  
to me.
        pecan jim
On Aug 22, 2008, at 5:01 PM, Raymond Hays wrote:
<Snip>
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18) From: Alchemist John
I bought it and like it.  I actually bought it two years running I 
liked it well enough.  Smooth sweet cup IMO.
At 09:55 AM 8/25/2008, you wrote:
<Snip>
John Nanci
AlChemist at large
Zen Roasting , Hand Grinding, Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/Homeroast mailing list
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19) From: Bruce Garley
Doesn't the quality of the coffee depend as much on the quality of the beans
as on how they are processed? How would the finish quality vary if the same
bean was wet or dry processed? If you feed a poor quality bean to the Jacu
Bird, wouldn't you get a mediocre quality product?
Bruce

20) From: Bill
Bruce, I think that the bird only eats ripe Arabica beans (as opposed to
other animals that will indiscriminately eat robusta or under- or
over-ripes).  I haven't looked much into the bird coffee, but I know that
Tom wouldn't sell something that involved animal-protection problems.  So I
assume they're "free range" jacus.  Someone who's read the review more
recently than I will remember better...
bill
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21) From: David Martin
On Fri, Aug 22, 2008 at 3:01 PM, Raymond Hays  wrote:
<Snip>
I haven't tried it, but I wouldn't hesitate to do so; I just never got
around to ordering any.
Suggestion: ask them if they eat eggs. If the answer is 'yes', then
educate them on bird anatomy. :-)
-Dave
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22) From: Alchemist John
Very true Bruce.  I don't know about this year, but last year Tom 
offered the traditionally processed along with the Jacu processed.  I 
tasted them side by side and I liked the later better.  Smoother 
IMO.  And as someone else pointed out, Tom mentioned these "free range".
At 10:42 AM 8/25/2008, you wrote:
<Snip>
John Nanci
AlChemist at large
Zen Roasting , Hand Grinding, Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/Homeroast mailing list
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23) From: Bruce Garley
Actually I was thinking more along the lines of putting the birds in Maui
Mokka finca to solve their processing problems. 
Wonder what a Jacu bird fattened on coffee beans tastes like?
B.

24) From: Sandy Andina
I finished the last of mine (never roasted more than 1/4lb. at a time,  
gave one batch as a birthday present). Miss it.  Very smooth, mild,  
buttery and milk chocolatey with a hint of "snap." More of a Central/ 
Island (especially what PR Yauco used to be) flavor than a Brazil. Too  
bad I can't afford any more and must stick to 5-lb. lots of Monkey and  
the Sumatra my guys love.
On Aug 22, 2008, at 5:01 PM, Raymond Hays wrote:
<Snip>
Sandy Andina
www.myspace.com/sandyandina
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25) From: raymanowen
Neither the bird stuff [Vogelscheiße] is likely to ever find its way onto=
 my
invoice.
Nor this one:
"Luwak" is local name of this animal which eats the raw red coffee
'cherries' as part of its usual diet."
"This animal eats a mixed diet of insects, small mammals [RAY DOES NOT]
and fruits along with the softer outer part of the coffee cherry but does
not digest the inner beans, instead excreting them still covered in..." *NE=
VER
MIND*!!
My Siamese does a juggling act with rodents but doesn't consume the
varmints.
It is not reported that Khaldi did anything more than stare in amazement
when his goats danced after eating the coffee cherries. He didn't do
anything absurd after that.
Cheers, Mabuhay -RayO, aka Opa!
Not in My Grinder...
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26) From: Bill
Wow, RayO, I always thought you were more experimental than that...Reading
all the posts I missed, I saw that Alchemist roasts insects...
And after all this time, the legend so shrouded in mystery, it's hard to say
with any certainty what exactly Khaldi did...
bill
On Tue, Aug 26, 2008 at 3:05 AM,  wrote:
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to
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ee.com
<Snip>
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27) From: Justin Marquez
I do eat eggs, but I don't eat the egg shells!  (Well, I guess if the Jacu
Bird coffee stays "in parchment" during the first phase of processing, there
ain't too much difference!)
Safe Journeys and Sweet Music
Justin Marquez (CYPRESS, TX)
On Mon, Aug 25, 2008 at 1:15 PM, David Martin wrote:
<Snip>
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28) From: Les
In my opinion it is an excellent coffee.  It is very smooth, complex
and has a nice spice hint with a chocolate finish.  Since my end roast
temperature is well over 400 degrees, where it has been is no big
deal.  Besides it has been washed and processed before it is shipped.
Les
On 8/26/08, Justin Marquez  wrote:
<Snip>
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