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Topic: Brazil Minas Gerais Competition -3rd Place (20 msgs / 525 lines)
1) From: DeCambre.Peter
I will be out of the office starting  11/26/2002 and will not return
until 12/02/2002.
I will respond to your message when I return.
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

2) From: DeCambre.Peter
I will be out of the office starting  11/26/2002 and will not return
until 12/02/2002.
I will respond to your message when I return.
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

3) From: DeCambre.Peter
I will be out of the office starting  11/26/2002 and will not return
until 12/02/2002.
I will respond to your message when I return.
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

4) From: Jason
A little help here if you all would be so kind.
I am wondering if I am dealing with a humidity attacked bag, or if I
am doing something wrong.
The other week I ordered a large box of coffee which included a 5lb
bag, of the Minas Gerais Competition.  The 5lb bag had exploaded in
the box it had been shipped in from what appears to be the none to
light handling of said box by UPS.  Well soon as I opened the box, I
noticed that even though the split was all the way across the center
of the bag, very little of the coffee had come out.  Other then
regular (80%) humidity, the box was not wet, or damp, and only about 2
oz of the beans had fallen  out of the bag.
I got the vac sealer out and sealed up 4 lbs of the coffee soon as I
realized what had happened since I didn't have the bag to store it in,
the remaining lb, I have done 3 roasts with so far.
Now the problem... I have done 3 roasts, the first to FC, the second
two to FC+, and I was shocked how bland the coffee was when I made it
in my drip brewer.  Not bad or sour or anything, just nothing really
of note, to my pallet or nose...  (Is it me or am i missing it?)

5) From: Brett Mason
Jason, can you describe your roast process, how long it took, any notes from
your roasting?
Can you describe your cooling and resting process as well?
How did you brew?
How does all this compare with other coffees you have roasted?  Maybe Tom
can roast and sell a pound for you to compare?
There's an answer in here somewhere....
Brett
On 7/3/07, Jason  wrote:
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-- 
Cheers,
Bretthttp://homeroast.freeservers.com

6) From: Dan Bollinger
Jason, Once in awhile I'll have plastic bags broken, too. Although mine have all 
been from freezing and becoming brittle. I can't imagine that a few days at 80% 
humidity is going to effect the green coffee. It absorbs and gives up moisture 
very slowly because it is so dense. Also, coffee is dried on patios in humid 
air, and ocean freighters aren't exactly dry as dust. I've not tasted this bean, 
but I'm thinking it must have milder and more subtle flavors.  Dan
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7) From: Rusty
Must be the Minas Gerais; I received 5 pounds last week, about 3 pounds of
it were in the box, there was a cut in the center/side of the bag. I roasted
a pound on Saturday and was planning on pulling some shots this pm, hoping
to find that "raw honey".
The real bummer is finding all those beans out of the bag .........
On 7/3/07, Brett Mason  wrote:
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8) From: raymanowen
Formerly, I drip brewed using a Bunn Office coffee maker. About 30g of bean=
s
in 32 oz H2O. The water out of the shower head was from a 190 F reservoi=
r.
Time from the first drop of hot water out of the shower head until the firs=
t
drop of coffee out of the basket was 17sec, so it was just marginally
extracted. Who knew?
It amazed me that I could add 25g to the basket and brew again. The second
pot was the greater flavor. The numbers are figments of my memory from
around the Bicentennial. I started roasting with an AromaRoast at that time=
,
but still didn't have the brewing down pat.
Just remember, people fall all over themselves to get the burlap gunny sack=
s
for green coffee storage, and the major transportation takes place in a hig=
h
humidity environment.
If you want to extract the moisture from the beans and keep it out, vacuum
pack them. Of course, no seal is perfect, and the air that leaks back in
carries humidity with it. It's a problem.
Cheers -RayO, aka Opa!
Got Grinder?
On 7/3/07, Jason  wrote:
<Snip>
-- 
"When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the Might=
y
Wichita (ex- NYC Paramount) WurliTzer- 1976

9) From: Jason
I did a 5 oz batch in the Nesco, one at setting 22, the other at
setting 23.. I don't have my log here so cant reference times for the
cracks, however second crack is just finishing right at the end of the
22 setting.  First was about 7 min or so...
The first rested for 24 hours, this last had 48 hours of rest on it.
Compared to the rest of the coffee I have gotten from SM, included
coffee I didn't like, it is weak, bland, lack luster, or dull....
If the Brazil FTO Foco Puno was a 9.8, this would be a 4.5, not at all
what I thought of for a 3rd place coffee.  That is why I wondered what
I was doing wrong here.

10) From: Brentley Beerline
We are currently enjoying that Coffee as our Espresso Roast (taken to =
About FC+) and I tried it 12 hours after I had roasted it and it was =
very boring.  Now two days after that, it is a nice single origin, and =
it seems to be getting better with time. 
I cannot imagine that the short exposure that your beans had really made =
a difference.
Regards
Brentley

11) From: RK
This is a multi-part message in MIME format.
I think you need more coffee 30grams is way to week for 32 oz. of water. =
I use 55grams for 32 oz. of water especially in a bunn because it only =
takes about 3 min. for a full pot.
try more ground coffee.
RK

12) From: Les
Ron,
I always add an extra 5 grams when brewing a Brazil  60 grams for 32
oz of water.  That is just me.  Good coffee needs to be strong in my
opinion.
Les
On 7/3/07, RK  wrote:
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13) From: Jason
I don't think my issue is coffee/watere ratio, considering I am using
a full extra scoop of coffee from what I normally do.

14) From: Jason
Well I have had some resting about a week now, and the flavor has
perked up a bit, but still just not what I was expecting.  I am at a
loss for what I am doing wrong with this coffee.  *sigh*

15) From: Eddie Dove
Jason,
I don't have this coffee, but in reading one of your posts, I noted,
"however second crack is just finishing".  Perhaps I am reading this
incorrectly, but if 2nd was indeed finishing, I would not expect much
out of a Brazilian coffee at that roast level.
I used to roast in a Zach & Dani's (Nesco), so give a little more
information and perhaps I can help.  When was 1st crack, how long,
when was 2nd crack, how long, etc.
Perhaps I need to order some of this coffee ...
Respectfully,
Eddie
-- 
Vita non est vivere sed valere vita est
Roasting Blog and Profiles for the Gene Cafehttp://southcoastcoffeeroaster.blogspot.com/On 7/6/07, Jason  wrote:
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16) From: Jeff Oien
I was thinking the same thing. These Brazils 'one we might say typifies 
a "good solid blend base"' aren't going to knock you out with flavor and 
if used for drip need to be around City+/FC, no second crack at all.
If you used this for espresso many of those flavors would most likely 
come out of hiding.
I found the same with last years DP CoE #2. At a lighter roast it was 
great.
JeffO
Eddie Dove wrote:
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17) From: Jason
Eddie,
Shooting for FC+ is what Tom suggested, FC+-V... The coffee made a
great espresso, lack luster brew in the drip machine.
First crack was about 7-8 min  Second was around 17 in the various
batches and about the time it goes silent the cool cycle starts.
On 7/6/07, Eddie Dove  wrote:
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18) From: Jason
I'll try roasting some up to around a C+ tonight and see what it
delivers for brewed coffee.
On 7/6/07, Jeff Oien  wrote:
<Snip>

19) From: Eddie Dove
Jason,
The times are pretty good for your roaster, but do remember that if
you are using the cooling cycle of the roaster to cool the beans, the
roast is going to drift even further before the roast is halted.
Try this ... listen intently when you think 2nd crack should be near;
I am half deaf and had to be careful not to burn my ear.  When you
hear one or two snaps, initiate the cooling cycle.  This should yield
a roast of Full City+.  You can adjust from there.
Maybe you've already seen this, but I always had a printed copy of
this with me when I was roasting in my Zach & Dani's (Nesco) ... I
pretty much learned on that roaster:http://www.sweetmarias.com/roasting-VisualGuideV2.htmlHope this helps ...
Eddie
--
Vita non est vivere sed valere vita est
Roasting Blog and Profiles for the Gene Cafehttp://southcoastcoffeeroaster.blogspot.com/On 7/6/07, Jason  wrote:
<Snip>

20) From: Jason
Been kind of a rough week, when taken into perspective, not coffee
wise but personally, but I roasted up a batch tonight, at a C+ perhaps
just on the verge of being FC, and am going to let it rest for a few
day before I tear into it.   I am hoping it come more along the lines
of the Brazil Poco Fodo that I loved so much.  Will let everyone know
though...


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