HomeRoast Digest


Topic: Guat Gesha (3 msgs / 101 lines)
1) From: Rick Copple
Just thought I would report my experience...
I roasted a pound of this one I received recently. Interested to try out 
a Gesha, see what all the fuss is about. The descriptions usually don't 
entice me, I tend to not be pulled in by flower and citrus flavors that 
much. Occasionally I run across one I like, but I'm more partial to 
chocolate, nuts, and fruited flavors.
Anyway, this one had enough descriptions of fruit that I thought it 
would be a good one to try, and within budget. :)
I roasted it in the Behmor, 1# of beans on the 1#, P3, C, setting. It 
went along fine, but something unexpected happened.
First crack really popped up a storm! Normally, that wouldn't be such a 
big deal. Except, that the usual time on that setting for most beans to 
hit first crack is around 4-3 minutes left. This one went until 2 
minutes left before it hit a solid first crack rhythm. I was going to 
shoot for a C+, that way if I over shot it, I would still likely be in 
the FC range which is listed as good for this bean.
But first crack started popping so fast, rapidly. Normally that doesn't 
happen in my drum roaster, it is usually a much more leisurely pace. But 
this was going to town in rapid fire succession.
Well, when it started popping so fast, I panicked. After all, the cracks 
started late in the roasting cycle, closer to when I would normally get 
a second crack, I've had beans that had no first crack and I find myself 
in second crack before I know it, and I've rarely had a first crack 
popping as fast as a second crack does. The only thing that told me it 
was first crack is the pops sounded like first crack pops, even though 
they popped at the speed of second crack.
End result is, I could just see these beans going into Vienna, pretty 
much ruining them. I tried to judge color, but that is near impossible 
with this machine. They looked like they might be turning dark. So, in 
the midst of the rapid popping, I hit cool.
What I believe I ended up with is a city roast. Brewed it this morning 
in my vacpot. It is a tad on the bright side, but not so sour as to ruin 
it, as a matter of fact, it actually has just the right amount of twang 
to accent the cherry flavor. I'm sure the mango is in there, but I can 
definitely taste the cherry, and it is a sweet coffee. Good, vibrant 
flavors.
While I would have liked to have roasted it a tad darker into +, I'm 
very happy I didn't end up with a Vienna roast. And if I ever get more 
of this bean (not likely being it is a small lot) I'll know to let it go 
on through that first crack. I'm here to tell you, it hits a very solid 
first crack. It doesn't skip it. :)
-- 
Rick Copplehttp://www.rlcopple.com/Homeroast mailing list
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2) From: Tom & Maria - Sweet Maria's Coffee
<Snip>
Me too. The Buena Vista Gesha can take a bit more roast, but Vienna 
would lose make it extremely hard to determine it's Gesha roots. 
Sounds like it all worked out well, but I have no explanation for the 
odd 1st crack. The coffees measures 11.6% moisture, a very good fresh 
new crop coffee with perfect mositure. What you are describing could 
happen with old past crop coffees that are dried out ... just not 
sure what to say.
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
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3) From: Les
I have found the Gesha coffees to have a nice loud rapid first crack.
It is part of the nature of the bean.
Les
On Wed, Aug 20, 2008 at 9:57 AM, Tom & Maria - Sweet Maria's Coffee
 wrote:
<Snip>
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