HomeRoast Digest


Topic: my first Yellow Bourbon (7 msgs / 266 lines)
1) From: Stephen Carey
Hi, all.  Hope this finds you all in good spirits and doing well.
It took me over 90 roasts and lots of cups of coffee, but I finally 
got around to roasting my first Yellow Bourbon.  It was Brazil 
Cachoeira da Grama Yellow Bourbon.  I am not sure where I got in my 
head, but somehow a little reticence about roasting it turned to 
actual fear of ruining it, then actually backing away from roasting 
it.  I don't know what I did or read or misunderstood, but the fear 
of messing it up was real.  As I have been working on my stash 
reduction program this great bean's turn came up.
I thought about using my IR2, but in the end opted for the Behmor 
1600.  I have a good feel for both, but it just seemed like I would 
like the control I had using the Behmor, plus there was a lot of 
information on this list on using P3 (on Behmor) for Brazil and other 
soft beans.  I put it together, read every post I could find with it 
and ended up with a simple profile, trust me, nothing special, but a 
good starting point.
I used Joe's recommendation of using P3, C, and then the amount.  I 
did 1/2 pound.  So, I had 1/2#, P3, C.  At least that is where I 
started.  It was a fairly unremarkable roast.  The beans looked good 
as they changed color and the odor was excellent, but I was waiting 
for the first crack, and waiting some more.  Finally, at 12:20 into 
the roast I hit the first of a very slow moving first crack.  Now, I 
pay close attention to the suggestion in the Behmor's directions 
about how much time to keep roasting after the first crack.  I have 
had my share of chaff fires, no big deal, but not what I like.  I 
have managed to salvage the beans in 3 out of 4 times, and they were good.
In this case I knew I needed more time to get the beans moving, they 
were cracking like I move after a red-eye flight from LA to home, 
here in DC area.  So, I hit + and took the 15 extra seconds.  At 
about 13:50 they picked up pace and I let it run out on its own to 
cool, at 14:15 for a total roast time.  The last 12 seconds having no 
more cracking.
The bean crunch was great.  The color looks wonderful, but the test 
will come with the first cup or two.  Plus, I am not sure of the best 
resting time on this bean, whether it be a roast from the Behmor or 
IR2, whatever.  Time will tell me.
All of this is to mean that I am breaking out of the metaphorical 
shell when it comes to roasting.  I am stopping my getting so 
nervous, I am reading and following instructions, but I am not afraid 
to follow my instincts also.
Please do NOT think this is bragging.  I am just happy that I passed 
this milestone.  It means that in the last 10 days I have roasted 
Sumatra Blue Batak, the Ethiopia Organic Idide Misty Valley - all 
scarry beans for me.  It comes down to believing that the bean has a 
way it wants to be roasted, which started way back when it was on the 
tree and then human hands touched it.  I feel I owe the bean and 
those involved in getting me the bean, such as S&Ms, a solid roast 
which will do their work (including nature's) justice.  I know, 
really weird, sorry, but it is just how I think.
I will let you know how it turned out, if anyone cares.  Finally, 
sorry it took so many words to get this out, but it was an exciting 
time; heck, I love this stuff.
Stephen
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2) From: Brian Kamnetz
Stephen,
I'd love to hear your impressions of this coffee at various rest
points. I took some yellow bourbon on an ice fishing trip a couple
years ago and loved it. Don't know why, but I don't think I have had
any since.
Brian
On Sun, May 25, 2008 at 4:38 PM, Stephen Carey  wrote:
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3) From: Bill
Stephen,
thanks for the report.  Glad that you're over the timidity regarding messing
up a bean...  and I echo Brian, I would like to know how that coffee rests.
 Keep us informed!
bill in wyo
On Sun, May 25, 2008 at 2:46 PM, Brian Kamnetz  wrote:
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4) From: Tom Ulmer
It finds me in good spirits indeed as I've just finished the week's roasting
- Cachoeira and Daterra Yellow Bourbons, Lintong Special Preparation, Horse
Lot 17406, and of course some Mocha Sharasi. The weather is outstanding and
I've spent the day with no shirt or shoes rummaging in and out of the
perfect sunshine and wind.
The lovelier portion of my life is quite smitten with Yellow Bourbons (as
well as it seems now the Lintong) so mucking the roasts on is certainly out
of order. Fortunately, in my opinion, the Yellow Bourbons are ususlly quite
forgiving and as long as you don't ramp them too fast or go too long you'll
be rewarded.
Cheers to your good fortune.

5) From: miKe mcKoffee
Baby steps, congratulations. I fully understand your trepidations. But no
rush, it's a lifetime Journey.
Pacific Northwest Gathering VIhttp://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">http://home.comcast.net/~mckona/PNWGVI.htmKona Konnaisseur miKe mcKoffeehttp://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.
Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/
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6) From: Lynne
Stephen -
I've missed your descriptions of your roasting experiences! So glad to read
this - thank you!
It comes down to believing that the bean has a way it wants to be roasted,
<Snip>
You managed to put into words what I have felt without thinking (does that
make sense?).
Lynne
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7) From: raymanowen
Always learning myself-
This Ethiopian Harar Green Stripe was roasted to C+ on 13th May, and just
now, after 12 days' slumber, I get the Steinway I'm liking. Finally.
An espresso would be fabulous about now, but the Crapesso didn't like all
the cleaning, so... Bailing wire and stainless steel picture wire blocked
most of the water leakage. I hate running a busted machine that I can't
dismantle and repair properly. It brews OK, but leaks half as much water as
it brews espresso.
++ Ungood-
Iechyd da, Mabuhay -RayO, aka Opa!
Got Grinder?
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