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Topic: brazils - discussion on 5 available (26 msgs / 544 lines)
1) From: Jarred Vallozzi
I have been roasting for about 4 months now and am finding my wife and I
like the Brazils.  I am looking for coffee exhibiting low acidity (her
stomach doesn't like acidic coffee), good body, chocolate/nut notes.  I have
now roasted 2 pounds of the Nazareth Dias Pereira and Fazenda Sao Joao, and
of the two, I prefer the Fazenda Sao Joao.  However, my roasting skills are
significantly improving with each roast and I can't really trust my past
results.  I would love to hear the list's thoughts on all five Brazils
available and which would be recommended for me.
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-Jarred
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2) From: Brett Mason
I am partial to the Yellow Bourbons - I think they will fit your
description...
Have you found that your roasts have similar acidity to store bought, or is
there some difference in acidity?  This question seems to be raised often in
my circles, and I am no longer impartial - maybe you could share some
observations regarding coffee and acidity from your 4 months?
Thanks, in advance,
Brett
On 3/6/08, Jarred Vallozzi  wrote:
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3) From: Edward Bourgeois
These are all very good Brazils. Much will be about you personal
preferences. Study Toms notes and with time you will be able to better
match your preferences with his notes. The Poco Fundo is probably the
most different and funky of the choices the Sao Joao is one I really
like but they all are very good
On Thu, Mar 6, 2008 at 10:13 AM, Jarred Vallozzi  wrote:
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4) From: Jarred Vallozzi
The Yellow Bourbon is a specific cultivar, correct?  In any case, I am not
familiar with it.  Why are you fond of it?
I have found acid levels to be higher in my roasts than store bought beans.
This may be due to the roast.  I haven't been taking my roasts more than one
to one and a half minutes into second crack, and it seems average bought
coffee is roasted further.  I can't altogether recognize by taste what makes
my wife's stomach/throat burn, but I do know my lighter roasts are worse for
her.
On Thu, Mar 6, 2008 at 10:26 AM, Edward Bourgeois 
wrote:
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5) From: True, Dennis W. FC1 (CVN69)
Yes.
Dennis

6) From: miKe mcKoffee
Try roasting a bit longer, this will tend to smooth acidity. Not darker
final degree of roast, longer profile to get there. Be careful not to roast
Brazils too dark, generally speaking they can get ashy.
Bourbon varietals tend to be very full and smooth with moderate acidity.
Usually not wow or slap you in the face coffees but rather balanced
"pleasing" coffees.
Kona Konnaisseur miKe mcKoffeehttp://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must">http://www.mcKonaKoffee.comURL to Rosto mods, FrankenFormer, some recipes etc:http://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
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7) From: Brett Mason
SM current offering is
*  Brazil Daterra Farms -Yellow Bourbon*
where darker roasts take nuttiness to chocolate
In the past, my favorite was Brazil Organic Cachoeira Yellow Bourbon....
  same reasons...
Brett
On 3/6/08, Jarred Vallozzi  wrote:
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8) From: Jarred Vallozzi
Mike,
should I extend roasts between 1st and 2nd or in the 300 to 400 degree
range?
I think I might get a #2 of a couple different brazils next order and
experiment.  I wasn't planning on trying the Yellow Bourbon, but I will
now.  Thanks Brett.
And Brett, what is your now formed opinion on acid between store and home
roasted coffee?
On Thu, Mar 6, 2008 at 11:01 AM, Brett Mason  wrote:
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-Jarred
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9) From: Brett Mason
I had thought acid was really caused by the staling of the beans and the
oils going rancid.
Conjecture only, not proof.
Would appreciate anyone else's thoughts or discoveries in this area.
Brett
On 3/6/08, Jarred Vallozzi  wrote:
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10) From: Bill
Jared,
not MiKe, but I'll play.  He can give better reponse.  To mellow acidity,
extend roast between 1st crack and end of roast.  If I'm doing that, I'll
oftentimes lower heat at about 390, 10 degrees before 1st crack, then
increase temp however much i want for a few minutes, 2, 3, 4 minutes to end
of roast.  i personally prefer (generally) the acidity, so have stopped
doing it, but it seems to work.
And, of course, your coffee will taste differently depending on how you ramp
the temp up to 1st... so much to play with!
bill
On Thu, Mar 6, 2008 at 10:23 AM, Brett Mason  wrote:
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11) From: Jarred Vallozzi
In cooking, say for instance tomato sauce, fresh tomatoes are acidic and
bright.  Slow cooking the diced tomatoes mellows the acid and deepens the
flavors.  I am aware that cooking is different than roasting, so maybe
another example is in order.  Often I roast garlic for use in spreads,
sauces, etc.  This takes place at 400 degrees over a length of time
comparable to roast times.  The acids of fresh garlic are again mellowed,
though more drastically, and the garlic overall is rich and smooth.  It
leads that extended roasting at favorable temperatures will mellow the acids
in the coffee.  Does age also break down acid post roast?  It is likely, but
not probably, and not in the same degree.
On Thu, Mar 6, 2008 at 3:04 PM, Bill  wrote:
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-Jarred
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12) From: Jarred Vallozzi
Any others have comments on Brazils for me?  I would really like to hear
them.  (keeping this thread on topic)
On Thu, Mar 6, 2008 at 4:34 PM, Jarred Vallozzi  wrote:
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13) From: miKe mcKoffee
Can't say for sure, don't recall your roasting specifics. But possible yes
to both depending. Brazil I might suggest keeping the ramp leading up to 1st
fairly "mellow", 12 to 15f per min, and even a tad slow 1st to end of roast.
Kona Konnaisseur miKe mcKoffeehttp://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must">http://www.mcKonaKoffee.comURL to Rosto mods, FrankenFormer, some recipes etc:http://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.
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14) From: miKe mcKoffee
Jarred,
IMO your analogy is not without merit. Roasting is indeed a method or style
of cooking. But must be careful. So is baked! (Which is not a good thing for
little greenies:-)
Kona Konnaisseur miKe mcKoffeehttp://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must">http://www.mcKonaKoffee.comURL to Rosto mods, FrankenFormer, some recipes etc:http://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
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15) From: raymanowen
"[not] taking my roasts more than one to one and a half minutes into second
crack..."
That's incipient Starbucks. My Man!
30 seconds in to Second would be a fierce roast, approaching Spain IMO.
Cheers, Mabuhay -RayO, aka Opa!
On Thu, Mar 6, 2008 at 8:51 AM, Jarred Vallozzi  wrote:
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16) From: Jarred Vallozzi
Ray,
I have only been driving the roast that far to try and mellow out the acid.
I am now going to try extending times just before first and between first
and second, and see if the result is pleasing to my wife.  I suspect it will
be.  I just took two 140g batches of panama la berlina estate through a 13
min roast in my popper.  Pulled them just as second began.  This is about
3.5 min longer than my normal roasts.  I added an extension cord to the
system, which seemed to curb the ramping.  I'll let you know how it brews in
a day or two.
thanks all for the guidance.
On Sat, Mar 8, 2008 at 12:12 AM,  wrote:
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-Jarred
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17) From: Brian Kamnetz
I think it matters what roasting method is being used. Second crack
isn't the same in varying roasting methods. I think poppers might be
in a class by themselves. When I was using a popper, if I didn't take
a roast into the first snaps of second I didn't like it very much. Now
that I am using a Master Appliance 751b heatgun, I rarely hit second
crack. What accounts for the difference? I don't know.... but I do
think that the difference is there.
Brian
On Sat, Mar 8, 2008 at 12:53 PM, Jarred Vallozzi  wrote:
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18) From: Jarred Vallozzi
In the past, I haven't enjoyed my roasts until they hit second.  Now, I
think it is because I was roasting too fast.  I recall the flavors seemed
underdeveloped.  I think by controlling temp and time better I could get an
excellent roast pulled before second.  I'll try soon with some IMV.
On Sat, Mar 8, 2008 at 2:23 PM, Brian Kamnetz  wrote:
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-Jarred
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19) From: Seth Grandeau
IMV is particularly sentitive to roast level (IMHO).  At City, it's
wonderfully fruity.  At City+ of FC, it's just good coffee.  My last few
roasts have been stopped just at the end of first crack and I have been
rewarded. :)
On 3/9/08, Jarred Vallozzi  wrote:
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20) From: Jarred Vallozzi
Did you slow the ramp speed short of 1st crack and hover their for a bit?
Did you ramp more quickly through 1st and then pull or did you take it
slow?
On Sun, Mar 9, 2008 at 6:21 PM, Seth Grandeau  wrote:
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-Jarred
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21) From: Seth Grandeau
I use an IR2 and lack much in the way of fine control or adjustment.  My
profile does a slow steady ramp and it goes into the final stage (my
hottest) for the last 30 seconds or so before I shut it down.
On 3/9/08, Jarred Vallozzi  wrote:
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22) From: Allon Stern
On Mar 9, 2008, at 7:52 PM, Seth Grandeau wrote:
<Snip>
My name is Allon and I'm an under-roaster.
Well, I was - until I outfitted my IR2 with a thermocouple.
My first attempt at IMV at city was maybe a little underdone. I did  
get some blueberries a day or so after roasting, but then it  
flattened out :(
Judging by my last couple of IMV roasts, using the thermocouple  
really helps nail it - I watched the temp climb - it hovered around  
420 or so for a little bit, then suddenly shot up to 425-426. Since  
that was my target, I stopped it right then.
Initially, it smelled like bread. I let it rest for a day, and it  
smelled much nicer, maybe hints of fruit and complexity; I made an AP  
cup and it WAS nice. The fresh grind smelled of blueberry, but I  
didn't really detect a strong blueberry note in the cup. I kept my  
paws off today, and roasted another batch, so I'll hopefully have  
more resting time before I get thirsty :)
These roasts look much more even than the last time when I tried to  
gauge by sight/sound alone. I realize that temperature alone isn't  
the end-all either, but I'm still learning.
It's funny, watching the thermocouple. It'll sit for a while at one  
temperature, then climb, then sit, and climb again (at various  
stages). It's hard to tell if it's the bean itself or some artifact  
induced by the roaster, but I'm inclined to believe it's the former,  
based on bits of information I've picked up.
-
allon
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23) From: Seth Grandeau
I *have* to look into the thermocouple solution...
On 3/9/08, Allon Stern  wrote:
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24) From: Allon Stern
On Mar 9, 2008, at 11:05 PM, Seth Grandeau wrote:
<Snip>
I heartily recommend it. Note George Steinert's Degree of Roast/ 
Temperature chart. on 
Has been very useful.
Ken B's instructions were....instructional.
On Jan 19, 2008, at 7:24 AM, Ken B wrote:
<Snip>
The rubber gasket mentioned in #2 is on the bottom of the top of the  
chaff filter; If you work your finger under the gasket right by where  
the bump-out for the handle is, you can just pull it off. I find  
needlenose pliers help for reinstalling the gasket - to pull the  
little studs that stick off the top of the gasket hard enough that  
the catches catch. Take it apart and you'll see what I mean.
If you have any difficulty, send me an email and I'll try to explain  
best as I can.
-
allon
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25) From: Ken B
http://www.onlymysite.net/images/misc/thermocouple-3.jpghttp://www.onlymysite.net/images/misc/thermocouple-4.jpg">http://www.onlymysite.net/images/misc/thermocouple-1.jpghttp://www.onlymysite.net/images/misc/thermocouple-2.jpghttp://www.onlymysite.net/images/misc/thermocouple-3.jpghttp://www.onlymysite.net/images/misc/thermocouple-4.jpg
You can also thread the termocoule in through the holes in the bottom of 
the chamber.
Ken B
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26) From: Bill
Does the temperature readout display the entire time that you are roasting,
or do you have to hit a button to get a temp?bill
On Mon, Mar 10, 2008 at 4:43 AM, Ken B  wrote:
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