HomeRoast Digest

Topic: Uganda Budadiri (6 msgs / 166 lines)
1) From: The Scarlet Wombat
I got my first two pounds of this from Tom late last week and roasted it on 
Sunday.  I had to wait until this morning as it needed to rest, but kept 
smelling the beans as they outgassed.
The aroma went through some very distinct changes.  By this morning, they 
seemed ready, the aroma was of earth, leather, grain and subtle spicy and 
fruity notes.  The grain component is particularly pleasing, it reminds one 
of a very good single malt Scotch, like Knockando.
I had roasted it to just before the end of first crack, a nice city, but no 
more.  The beans roast evenly and have a very distinctive first crack 
sound, easy for me to work with.
I brewed in a French press pot and made two large mugs worth, using about 
two tablespoons for each eight ounces, the ratio of two to six ounces is a 
bit hair raising for me.
Oh, the grind was in a Bunn burr mill, hum, can we say "tongue 
twister?"  Anyway, I grind fairly coarse for the press pot, but not as 
coarse as some might.
The coffee, when freshly ground, has a marvelous aroma, enticing and you 
want to just chew the ground stuff without brewing, but I do not suggest 
it, though I always crunch a bean or two in my mouth following the roast to 
see how it is going.
The coffee brewed up to a delicious cup.  The aroma of the brewed product 
was true to that of the beans in my Mason jar.  The earthy and leathery 
notes are there, they form a nice body, but there are other highlight notes 
that you hope to get from an Eastern African coffee, as well.  It is not 
nearly so sprightly as a Kenyan or flowery as a Harrar, but those elements 
are present and noticable...and quite pleasant.
I had mourned the inability to get more Zimbabwe coffee just now as I 
dearly love it.  I find the Ugandan to be not similar exactly, but just a 
satisfying, and if I can't get Lynwood Estate, I'll be happy with the Budadiri.
I would recommend this without reservation.  No, Tom didn't pay me to say 
this, I just thought y'all would like to know how it is since it is a new 
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2) From: John - wandering Texas
	Tom should pay you - you make it sound so good that now I'm forced to order
some.  What I need now is an excuse to use on my beloved - I have 18 coffee
types in the green storage and they add up to a little over 40 pounds. I
need another bean like I need a hole in my head - which Carolyn might just

3) From: JKG
From: The Scarlet Wombat 
roasted it on
Thanks for the report.  Well-written and helpful.
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4) From: Mark Storkamp
On Tuesday 12 February 2002 06:47 am, you wrote:
I've never roasted shorter than just before the start of second crack. I 
would think that stopping before first crack ended would be too soon. I'm 
open to trying something new (after all, that's how I got into home roasting 
to begin with) but before I do, I want to be sure that was not a typo. What 
method are you using to roast, and what are your roast times like? If you are 
using a slower method such as oven roasting that might make more sense to me.
Mark Storkamp
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5) From: The Scarlet Wombat
I am using a HWG, cannot tell you the time as I go only by aroma and sound, 
I cannot see the unit nor a timer.  I would generally roast to the very 
start of second crack, but Tom, in the cupping review of this coffee, 
suggested not to go too dark, so my first effort was to go to the end of 
first crack.  The beans were the color of milk chocolate, according to my 
wife.  I do not know what number this would equate to on the darkness scale.
Next time I roast, I will go a little further in the interest of science 
and good taste.
First crack on the Uganda is very long in the HWG, it lasted nearly 90 
seconds, and I was not wanting to go too far.  I'll do a test batch next 
time and take it all the way to I hear a distinct second crack just to see 
how much past the end of first it takes.
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6) From: jim gundlach
On Tuesday 12 February 2002 06:47 am, you wrote about trying different 
degrees of roasting.
My experience:
    When I was looking for "sweet spots" in roasting I would roast in a 
wok and as the roasting progressed I simply took out a large spoon full 
and put it in a separate bowl to cool.  I took the first one out when I 
knew it was not ready just to learn the taste.  I can roast in the wok 
over a wood fire outside or on the gas range in the kitchen.  It is a 
professional range so it has more BTU's than the standard.  I also can 
close of the rest of the house from the kitchen and open doors and 
windows to let the smoke out and I live in Alabama so we have very few 
days that it is too cold to open the kitchen up to the outside air.
     Anyway, roasting in a wok over a gas or wood fire has the advantage 
of letting you see, smell, and hear everything that is going on.  Also, 
a round bottom wok is easier to stir and prevent scorching in than a 
regular pan.  I recommend wok roasting to anyone who wants to learn what 
is going on during roasting and wants to control the roast using any of 
the methods that deprive your senses of some of the information that wok 
roasting provides.  Once you know what a whole elephant feels like, you 
can tell if you have grabbed an adult by the feel of the trunk when you 
are blindfolded.
     Jim Gundlach
     roasting over pecan wood fires
     near Shorter, Alabama
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