HomeRoast Digest


Topic: Bali Kintamani Arabica (13 msgs / 419 lines)
1) From: John Despres
In a word - yum.
Roasted Jan. 8, Gene Cafe, 220g, ambient temp 67.6, preheated to 300 
then roasted 300F for 5m of drying, 451F until 10:30, 465 until 12:30, 
475 to first, 465 to second, cooled in vacuum colander. Full city + 
roast. Finish weight 179g
First crack at 14:51, second at 20:02, ended at 20:20 and immediately 
cooled. Second continued in the colander for about 5 more seconds. A 
very few spots of oil surfacing this morning.
When I finished, this felt like a lot of time in the roaster, but Tom's 
notes said this bean likes a darker roast. Given that, I didn't worry 
too much. It also seems to be a very hard, dense bean. I roasted another 
batch with a similar profile yesterday and it ended a bit sooner.
I brewed up 30g this morning in the French Press. Medium/coarse grind - 
Grind aroma, bittersweet, chocolate and something else I couldn't 
identify - 1 minute rest before stirring and another 4 minutes before 
plunging, poured, wet aroma was chocolate, campfire and tobacco (maybe 
the tobacco is the campfire?),  I didn't get Tom's melon, though. Tasted 
awesome! There is a bit of caramelized sugar sweetness, but it's a big, 
bold, syrupy coffee with great body that seems to linger quite a while. 
There's a bit of bitterness to the aftertaste, but it's not bad at all.
I like this coffee and will be playing with profiles some more in the 
roaster.
John
-- 
John A C Despres
Hug your kids
616.437.9182http://www.sceneitallproductions.com

2) From: Scott Bukofsky
Excellent notes, John.  I have some of this in flight with my latest order.
Never tried a Bali coffee before....
-Scotto
On Jan 10, 2008 8:29 AM, John Despres 
wrote:
<Snip>

3) From: David Rossell
This is a multi-part message in MIME format.
Yes!  
 
This is really helpful to me as a new roaster for three reasons:  It =
gets me
to look at some different coffees in Tom's offerings, I can see how =
people
structure their roasts, and I can compare my cupping against what other
people found in the same coffee.  
 
Thanks, John!
 
Dave
 
David Rossell
drossell  
Administrator of Network Services and Planning
Norwood School
8821 River Rd.
Bethesda, MD 20817
(301) 841-2178
 
From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Scott =
Bukofsky
Sent: Thursday, January 10, 2008 9:04 AM
To: homeroast
Subject: Re: +Bali Kintamani Arabica
 
Excellent notes, John.  I have some of this in flight with my latest =
order.
Never tried a Bali coffee before....
-Scotto
On Jan 10, 2008 8:29 AM, John Despres < john
 > wrote:
In a word - yum.
Roasted Jan. 8, Gene Cafe, 220g, ambient temp 67.6, preheated to 300
then roasted 300F for 5m of drying, 451F until 10:30, 465 until 12:30,
475 to first, 465 to second, cooled in vacuum colander. Full city +
roast. Finish weight 179g
First crack at 14:51, second at 20:02, ended at 20:20 and immediately 
cooled. Second continued in the colander for about 5 more seconds. A
very few spots of oil surfacing this morning.
When I finished, this felt like a lot of time in the roaster, but Tom's
notes said this bean likes a darker roast. Given that, I didn't worry 
too much. It also seems to be a very hard, dense bean. I roasted another
batch with a similar profile yesterday and it ended a bit sooner.
I brewed up 30g this morning in the French Press. Medium/coarse grind - 
Grind aroma, bittersweet, chocolate and something else I couldn't
identify - 1 minute rest before stirring and another 4 minutes before
plunging, poured, wet aroma was chocolate, campfire and tobacco (maybe
the tobacco is the campfire?),  I didn't get Tom's melon, though. Tasted
awesome! There is a bit of caramelized sugar sweetness, but it's a big,
bold, syrupy coffee with great body that seems to linger quite a while. 
There's a bit of bitterness to the aftertaste, but it's not bad at all.
I like this coffee and will be playing with profiles some more in the
roaster.
John
--
John A C Despres
Hug your kids
616.437.9182http://www.sceneitallproductions.com=

4) From: John Despres
I too, am a new roaster. I started with a Fresh Roast 8 last June and 
graduated to a Gene Cafe Nov. 15. I've since been learning a lot. Since 
it arrived, I've roasted 66 batches in it. About 33 pounds. I roast, 
test and then usually give the roast away as I cannot drink that much 
coffee. I have some Ethiopia Org. Sidamo DP, Special Selection that I 
won't give away. I love this coffee! I give it 5 yums (out of 5).
I have also had a great deal of help from Eddie. His extensive use of 
the Gene Cafe is proving very useful to me and his way of describing and 
sharing is wonderful.
As Eddie pointed out, the GC is a great tool for learning roasting. I 
don't know if I'll go on to bigger roasts, but if I do, I think I'll be 
prepared. I just wish there was a way to measure the bean temp in the 
rotating drum.
My dad used to live in Bathesda and I visited that area allot. I want to 
retire to the Eastern Shore & become a Waterman. Get a Skipjack, float 
around the bay...
I'm glad you enjoyed my post and it is helpful. Later I will compare 
three different roasts of a Yemen I received on Tuesday. This is fun!
John
David Rossell wrote:
<Snip>
-- 
John A C Despres
Hug your kids
616.437.9182http://www.sceneitallproductions.com

5) From: John Despres
Thank you, Scott. I can't wait to try the second batch and compare. I'll 
share those notes as well. I'm hope you enjoy the Bali as much as I do. 
I'm actually going for more of the caramelized sugar flavors that Tom 
found. I have a friend who loves her coffee this side of burnt for just 
those flavors, and this bean actually seems to feature that flavor 
without bleeding all the oils to the surface. If I can pull that out a 
bit more, my friend will be quite happy.
This is fun!
John
Scott Bukofsky wrote:
<Snip>
-- 
John A C Despres
Hug your kids
616.437.9182http://www.sceneitallproductions.com

6) From: Les
John,
I was surprised to read that you had some bitterness. "There's a bit of
bitterness to the aftertaste, but it's not bad at all."
  I have done 3 roasts of this coffee and all three have been totally absent
of any bitterness.  You may be ramping your heat up a bit too slow.  I have
done one roast in the RK drum and 2 in the Behmor.  Awesome carmelization, I
get the melon flavor and the chocolate.  I never have oil on the surface of
the bean.  One roast was taken into a couple of snaps of 2nd crack, the
other two were full city.  It has been one of the smoothest coffees in a
long time.  Try ramping up a little faster at the beginning.  Try dropping
to 460 after 1st crack and pulling the roast just before second starts.  I
think you will see the bitterness disappear and more carmelization.
Les
On 1/10/08, John Despres  wrote:
<Snip>

7) From: John Despres
Thanks, Les.
The bitterness was very light, but I thought it worth mentioning.
Yesterday I did just about exactly what you've suggested, with very 
minor variations (although I did go to second), and am pleased with the 
first cup after 12 hours of rest. This evening I'll try the 24 hour rest 
cup and will share the profile and thoughts then. I'll roast another 
batch with your specific suggestions and see where that lands me.
John
Les wrote:
<Snip>
-- 
John A C Despres
Hug your kids
616.437.9182http://www.sceneitallproductions.com

8) From: John Despres
Another tasting of the same bean, different roast, happier results.
Bali Kintani Arabica
Purchased from Sweet Maria's, arrived this Tuesday. Jan 8
Roasted Jan. 9, Gene Cafe, 230g, ambient temp 67.6, preheated to 360 
then roasted 360F for 5m of drying, 482F until first crack, 465 to 
second, cooled in vacuum colander. Full city + roast. Finish weight 186g
First crack at 12:43, second at 18:23, ended at 19:00, stopped and 
immediately cooled in the vacuum colander.
I just brewed up 15g in the French Press. Medium/coarse grind - Grind 
aroma, chocolate and a bit of fruit - 1 minute rest before stirring and 
another 4 minutes before plunging, poured, wet aroma was chocolate and 
tobacco. Still no melon Tom mentioned. Tasted awesome! There is a tiny 
bit of caramelized sugar sweetness, deep flavor, and big syrupy body. 
For me a good relaxing cup o' brew!
-- 
John A C Despres
Hug your kids
Scene It All Productions 
JDs Coffee Provoked Ramblings

9) From: Scott Bukofsky
That's a Gene profile that works well.  In my experience, 5 full minutes of
steeping in a FP is a bit overextracted.  I use 1 minute before stir, plus 3
more minutes.  You might try that as well and see if you get back some
melon. Of course it will be a function of your grind as well.
-Scotto
On Jan 11, 2008 4:13 PM, John Despres 
wrote:
<Snip>

10) From: John Despres
Thank you, Scotto. I'll try your FP formula tomorrow morning.
What grind do you use? My grinder's a Baratza Virtuoso. It gives me 
pretty even grinds and since I don't do espresso, the fine grind isn't 
much of an issue for me and I just use the 0 - 40 levels, 0 being fine. 
I've been using medium/coarse and have been playing with them, while 
keeping the FP formula the same at 1 minute to stir, and wait 4 minutes. 
I understand "as fine as possible" is the rule, but I don't know what 
that is, so I'm sneaking up on it from medium/coarse. Tomorrow maybe medium.
John
Scott Bukofsky wrote:
<Snip>
-- 
John A C Despres
Hug your kids
616.437.9182
Scene It All Productions 
JDs Coffee Provoked Ramblings

11) From: Eddie Dove
John,
We look forward to many, Many, MANY more of these!
Please keep doing so, but do send me an email offlist of which coffees to
order before you publish your notes.  ;-)
Have a great weekend!
Eddie
-- 
Stop telling God how big your storm is.
Instead, tell the storm how big your God is.
Home Coffee Roasting Blog and Referencehttp://southcoastcoffeeroaster.blogspot.com/On Jan 11, 2008 3:13 PM, John Despres 
wrote:
<Snip>

12) From: John Despres
This is a multi-part message in MIME format.
Eddie,
This is fun! I think this is the crack of civilized society. I'll be 
sampling all three profiles of the Yemen Mokha Sana'ani this afternoon 
side by side... Well, sort of side by side. I don't have three French 
press brewers. I'll post all that soon. No point in a heads up for you 
of this batch - it's sold out. There's more arriving in February, though.
I put together a small package for you this morning. Should go out 
today. ;-)
John
Eddie Dove wrote:
<Snip>
-- 
John A C Despres
Hug your kids
616.437.9182
Scene It All Productions 
JD's Coffee Provoked Ramblings 

13) From: Scott Bukofsky
I use a Rocky for FP.  My Mazzer Mini does single-duty for espresso.
I tend to err on the coarser side.  If espresso is "Zero" on Rocky, then
drip is "25"ish and FP is "45"ish.
-Scotto
On Jan 11, 2008 10:23 PM, John Despres 
wrote:
<Snip>


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