HomeRoast Digest


Topic: uganda bugisu (23 msgs / 603 lines)
1) From: Arabela
good stuff...i just tried it for the first time in my press pot. of course, i 
see that tom is out of it until january so my 2 pounds is going to have to 
last me until then. i don't get a leathery note to it, at least not at this 
roast which is right before second crack. but there is something about it 
that is very good. figures that i would really like it since he is out of it! 
(or maybe that is exactly WHY i like it...'cause there is no more right now) 
;o)
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2) From: Henry C. Davis
I like it a lot even when he has an entire shipment available. ;0) Very nice
body, roasts well in a wide range and rarely ever tastes off or bitter. The
Mbale bugisu he had before was even better, but the organic was close.

3) From: Arabela
In a message dated 11/9/01 3:55:32 PM Eastern Standard Time, hcdavis writes:
I like it a lot even when he has an entire shipment available. ;0) 
lol

4) From: John - wandering Texas
Oh yes, Tom has a long line of broken hearts.  Can you say St. Helena or
Sito Soao?  As nice as he seems, there's a mean streak in that guy :O)  It
keeps us searching for replacements and thereby experiencing beans we might
not have - but my heart is still broken.
John

5) 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.
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6) From: Les
I am a bit sad!  Tom just slides my favorite coffee on the offering
sheet without announcing it in the "NEWS" section.  I can't believe he
would skip the best all around coffee on his offering sheet.  That is
my not so humble opinion!  I had a very fine cup of Bugisu yesterday
followed today with a KBM pot of the CoE Bolivia Calama Marca.  Now
that Bolivian is one awesome cup of coffee, but the Bugisu wasn't far
behind.  For me it is the best all around coffee I have ever found. 
It makes great espresso, press pot, drip pot, moka pot, ibrix, and
cowboy coffee.  I guess I'll just have to come to my senses and
realize it is the Rodney Dangerfield of coffee and doesn't get much
respect!  Now that I have had my fine whine, I am going to enjoy some
more of the CoE Bolivian.  My Horse should gallop in today, so you all
know what I will be roasting tonight.
Les

7) From: Wesley Simon
I had heard good things about Uganda Bugisu, so I used its arrival as an
excuse to pick up 20 pounds and 20 more of the Horse.
Wes
On 3/23/06, Les  wrote:
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8) From: Woody DeCasere
LeEs, since you use a moka pot and a KMB maybe you can answer a question fo=
r
me, do those two brewing methods make similar tasting coffee??
On 3/23/06, Les  wrote:
<Snip>
--
"Good night, and Good Coffee"

9) From: David Echelbarger
This is a multi-part message in MIME format.
Wow, lots of Horse Wes, plan on using that in a year?  
From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Wesley Simon
Sent: Thursday, March 23, 2006 3:17 PM
To: homeroast
Subject: Re: +Uganda Bugisu
I had heard good things about Uganda Bugisu, so I used its arrival as an
excuse to pick up 20 pounds and 20 more of the Horse.
Wes
On 3/23/06, Les  wrote:
I am a bit sad!  Tom just slides my favorite coffee on the offering
sheet without announcing it in the "NEWS" section.  I can't believe he
would skip the best all around coffee on his offering sheet.  That is 
my not so humble opinion!  I had a very fine cup of Bugisu yesterday
followed today with a KBM pot of the CoE Bolivia Calama Marca.  Now
that Bolivian is one awesome cup of coffee, but the Bugisu wasn't far
behind.  For me it is the best all around coffee I have ever found. 
It makes great espresso, press pot, drip pot, moka pot, ibrix, and
cowboy coffee.  I guess I'll just have to come to my senses and
realize it is the Rodney Dangerfield of coffee and doesn't get much
respect!  Now that I have had my fine whine, I am going to enjoy some 
more of the CoE Bolivian.  My Horse should gallop in today, so you all
know what I will be roasting tonight.
Les

10) From: Les
Yes, but the KBM is easier to use and makes more coffee.
Les
On 3/23/06, Woody DeCasere  wrote:
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for
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11) From: Scot Murphy
On |Mar 23, at 2:07 PM|Mar 23, Les wrote:
<Snip>
I agree with you, sir! While my all-time go-to has always been PNG,  
and I went nuts over the Indian Pearl Mountain MNEB Nuggets, UB  
really got my attention with that magical 2003 "chocolate bomb" crop.  
Since then I have gone to the UB more than PNG: it's not as clean as  
PNG, but that's to its credit. It's a bit richer, a little creamier,  
more intense, and has just a hint of wildness about it. I really like  
a good crop of it! What I resent is Tom putting it on the list AFTER  
my latest order. Confound you, Coffee Man!
Scot "oh no, not another order on the horizon" Murphy
------------------
"Every gun that is made, every warship launched, every rocket fired,
signifies in the final sense a theft from those who hunger and are not
fed, those who are cold and are not clothed."
  - President Dwight D. Eisenhower

12) From: Wesley Simon
This morning I drank a pot of Uganda Bugisu brewed in a KMB after roasting
to Full City in my RK drum and resting about 36 hours.  It was a very
earthy, full bodied coffee.  It almost seemed thick as I drank it.  As it
cooled I noticed some kind of chocolate flavor forming.
I roasted about 2.5 pounds of this coffee.  It hit first crack at about
12-13 minutes and coasted into second about 3 minutes later.  When I dumped
and the chaff blew off, it revealed a wonderfully even roast.  Not that it
affects taste or quality, but this coffee has a beautiful look to it.

13) From: Les
Wesley,
Now you know why it is my favorite all around coffee.  However, you
did make a big mistake!  Next time, don't wait 36 hours.  The amazing
chocolate flavor is at its peak after about 12 hours rest.  As the
chocolate deminishes in the Bugisu, the depth and  complexity
increases.  I have not had the chance to try the new crop yet.  I
still have a couple of pounds left from last year to finish up.
Les
On 4/5/06, Wesley Simon  wrote:
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ed
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t
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14) From: Wesley Simon
Les,
I roasted about two pounds of the Uganda last night around 5:30, brewed up
some in the KMB at around 5:30 this morning.  The chocolate was very deep
and dark tasting.  I did notice an underlying brightness to the earthy tast=
e
as compared to when it's rested.  I may have to try another pot this evenin=
g
at 24 hours rest to enjoy some more of the chocolate before it fades.
I have a question regarding roasting:  In your roast profiles you mention
the first snap of the second crack.  Does this happen while some beans are
still snapping in first crack?  When roasting the Bugisu, I shut off one
burner and cranked the other all the way down as soon as I heard the first
snap of the first crack.  From there, I let it go about 3 minutes.  After
about 2 minutes, the smoke is rolling out of the BBQ and it's all I can do
to let it go another minute.  I'm doing good with the City/City+ roasts, bu=
t
letting it go into Full City or Full City+ feels uncomfortable.  With the
Harrar Horse, I let it go 2 minutes after the first snap of the first crack
with one burner off and one on low.  This seems to get me a good City to
City+ roast.  Does it seem likely that I'm entering into second crack 1
minute later?
Thanks,
Wes
On 4/5/06, Les  wrote:
<Snip>

15) From: Les
When the smoke starts rolling you are getting close to second crack. 
You might be shutting down too much heat.  When first crack begins, I
cut my heat way down.  When it is over I bring the heat up just a bit
to 445 relative to my setup.  This is my coasting temp.  When I go to
465 second crack will begin in 15 to 30 seconds.  The nice  thing
about drum roasting is things move slow enough that you are not going
to ruin your beans if you go a bit too far.  The super thing about
Bugisu is it takes a wide range of roasts.  I will roast to Vienna at
times just for a change of pace.
Les
On 4/13/06, Wesley Simon  wrote:
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p
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ing
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but
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it
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 it
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16) From: Tom & Maria - Sweet Maria's Coffee
<Snip>
That is a  nice description: I get fruited hints in my lighter 
roasts, C+ to FC, and milk chocolate, and a lot of body. I think this 
is a very good lot - and I ahd to go through quite a few lousy ones 
to get to this...
Tom
--
                   "Great coffee comes from tiny roasters"
            Sweet Maria's Home Coffee Roasting  -  Tom & Maria
                      http://www.sweetmarias.com                Thompson Owen george_at_sweetmarias.com
     Sweet Maria's Coffee - 1115 21st Street, Oakland, CA 94607 - USA
             phone/fax: 888 876 5917 - tom_at_sweetmarias.com

17) From:
Wes,
I had a similar thing happen a few days ago with a Yemen Mokha.  Doing
500 gm in the RK, turned the heat way down at the beginning of 1st.
About 2 minutes later got LOTS of smoke. Figured it was plowing into
second, pulled and dumped.  Nice CITY roast.  The smoke was from the
chaff dump, presumably released at 1st crack, filtered out onto the heat
dissipation plate under the drum, and smoked like crazy.  Could this be
what happened to you?  I haven't done the Bug in my drum yet, so don't
know its' chaff profile, but 2# could be a lot chaff.  When dropping the
heat at the beginning of 1st I don't think I've ever had 2nd start less
than 4 minutes later, even with a small (180 gm) batch.
Bruce

18) From: Wesley Simon
I'll have to experiment to find out.  It could be the chaff burning.  The
question that I am most interested in is do the 1st and 2nd cracks overlap
in your experience?  Or, will their be a noticable period between cracks?
On 4/13/06, bruce.harrington 
wrote:
<Snip>

19) From:
I've never had 1st / 2nd overlap with the drum, although it was
virtually every time with my unmodified FreshRoast, and was the main
reason for going to split wiring.
When I first started roasting with the RK, I killed a 1/2 # batch of
Sumatran that had exactly one (1) pop of 1st.  Left the heat on high,
and 3 minutes later 2nd came on.  At first I thought it was 1st finally
getting going, so turned down the heat and let it go.  Wasn't too long
before I figured it out, but it was too late.
Bruce

20) From: Les
Thanks to the generosity of one of our "virtual coffee shop members."  I now
have 2 pounds of unroasted and one pound of  fresh roasted to a perfect
city of Sweet Marias Uganda Bugisu in the stash. The bag says 2005 vintage,
but it still tasted good!   I want to thank him from the bottom of my heart
for the gift.  The bean crunch was awesome.  I think everyone know what the
Tue. morning cup is going to be!   Yum Yum!  This is an awesome group of
folks.  I continue to learn so much from each of you as I journey on the
road of great coffees.
Les
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21) From: Lynne
Les -
The generosity of kind members like you on this list is amazing. I wouldn't
have been able
to drink any homeroast for the longest time if it wasn't for so many kind
list members who
sent me what was practically buckets of greens.
I'm still as poor as a church mouse, (not complainin', tho!) and don't know
how I'll ever be
able to reciprocate this generosity - still, I hope that someday I'll be
able to..
You certainly deserve your Bug - enjoy it and be sure to keep sharing your
experience with
us!!
Lynne
On Tue, Jul 29, 2008 at 1:18 AM, Les  wrote:
<Snip>
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22) From: Dennis
that is wonderful news Las, I know that you are the biggest bug fan 
here, and I am right behind you on the Bug
Enjoy a cup for me!
Dennis
BOG is only 10 days away!!!
Les wrote:
<Snip>
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23) From: Mike Chester
That should have read 2005-06 crop year.  Glad that you are enjoying it.
Mike


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