HomeRoast Digest


Topic: Nicaragua limoncillo pacamara (13 msgs / 363 lines)
1) From: Dino De Crisce
Just roasted nicaraguan limoncillo pacamara for the first time. Roasted 1 lb in the Behmor on 1lb P3 C. 1st crack started 240 to go (which is late by most other bean standards).
I planned to go to the end for a nice city plus. At about 30 second to go...while 1st was slowing down...i heard another type of crack. I thought "oh no I'm in second crack" and hit cool right away. It rolled about 30 seconds into second crack...there were fireworks and much smoke. I opened the door...but there were so many sparks, I didn't think it was wise and closed the door.
The beans look ok...look about a FC plus. There is no visible oil. I hope I didn't ruin the roast...as I do not like burned roast taste at all.
This roasting is such an art. Clearly each bean is different. If you had a large commercial drum going...you could stand to burn and ruin pounds of coffee.
Can I ask what peoples experience is with this bean. If you used a behmor...what profile did you use?
Thanks.
Dino De Crisce
Sent from a Treo phone
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2) From: Brad Baker
On Sun, Mar 22, 2009 at 11:55 AM, Dino De Crisce  wrote:
<Snip>
I am going through a 20 LB bag of this bean.  I roast 1 LB on P3 and
after it starts I max out the time because I cut off the roast
manually and I don't want it to time out until I am ready (into 2nd
crack a bit).  It doesn't seem to be exceedingly chaffy and I haven't
had much of a chaff fire with this bean.
-- 
---  b r a d  b a k e r  ---\\
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3) From: Bruce Garley
I roast 1/2# of this bean to FC+ using these settings on the Behmor: 1/2#,
P4, start roast at 14m0s, add 2m30s after hitting start to make 16m 30s.
First crack starts about 14m20s. 
Bruce Garley
Plant Whisperer
San Juan Capistrano, CA
 
Vivir con miedo es como vivir a medias.
 
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4) From: Tom & Maria - Sweet Maria's Coffee
I think the coffee is part of the issue with short 1st-to-2nd crack 
times. With our nautrals (DP coffees) from central america, a late 
first crack and a very very drief delay befopre 2nd crack starts has 
been something we are noticing . I is very true with the Guatemala 
Oriente dry process, and to a lesser extent with this Nicaragua 
Pacamara DP. I'll make sure that is in the roast notes ... my bad if 
I failed to re-edit them to add this emerging fact...
Tom
<Snip>
--
                   "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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5) From: John Mac
I noticed that with the Mexican Nayarit DP as well. The Guat Oriente DP when
I roasted it had beans that seemed to take to the roast differentially with
some much darker than others. Didn't matter since it tastes so good in the
cup after a few days rest.
Cheers,
John in Nor Cal
On 3/22/09, Tom & Maria - Sweet Maria's Coffee 
wrote:
<Snip>
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6) From: Warren and Carolyn
Dean-
I will emerge briefly from lurk mode to give you some feedback.
I have roasted several batches of this, and it is pretty forgiving. The 
first one I thought went on too long- it was definitely full city or a 
bit more, but I served it to a friend of mine who has recently developed 
an adverse reaction to all dark roasts (she went vegan and suddenly 
changed from someone who liked things frankly burnt to one who likes 
city-city+ roasts) and she  thought it was fine. I liked it too. At 
lighter roasts it was also good, but it handled the darker roast very 
well indeed-in fact, I think it was if anything better. You should be 
fine-let us know what you think.
Warren
Just roasted nicaraguan limoncillo pacamara for the first time. Roasted 
1 lb in the Behmor on 1lb P3 C. 1st crack started 240 to go (which is 
late by most other bean standards).
I planned to go to the end for a nice city plus. At about 30 second to 
go...while 1st was slowing down...i heard another type of crack. I 
thought "oh no I'm in second crack" and hit cool right away. It rolled 
about 30 seconds into second crack...there were fireworks and much 
smoke. I opened the door...but there were so many sparks, I didn't think 
it was wise and closed the door.
The beans look ok...look about a FC plus. There is no visible oil. I 
hope I didn't ruin the roast...as I do not like burned roast taste at all.
This roasting is such an art. Clearly each bean is different. If you had 
a large commercial drum going...you could stand to burn and ruin pounds 
of coffee.
Can I ask what peoples experience is with this bean. If you used a 
behmor...what profile did you use?
Homeroast mailing list
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7) From: Justin Schwarz
Does this coffee tend to do better with a faster ramp up to 1st or  
does it like a slower ramp?  I used a slower ramp, the first 5 minutes  
were under 350 then I slowly began to add heat once the grassy smell  
started to go away, 1st crack occoured 12:25 in my grill and about  
16:30 dumped about 20 sec into 2nd.
I roasted it last sunday and although it is very good, I keep  
searching for that fruityness of the Guatemala DP or the Mexico DP and  
I am getting only very faint fruit.  maybe I'll set some aside in a  
small jar for another week and see what happens.
which direction should I go next time I roast this one?
Justin
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8) From: Dino De Crisce
Thanks...i am a vegan and averse to any very dark roasts...i wonder if there is a connection...lol
Dino De Crisce
Sent from a Treo phone

9) From: Les
Dino said,'i am a vegan and averse to any very dark roasts...i wonder
if there is a connection..."
I don't think so.  I love my meat and I am averse to any very dark
roasts as well.  One thing to remember on the Pacamara beans is they
are bigger and absorb heat better due to the larger surface area.  I
drop the heat after first crack on these to stretch the roast a bit.
Les
On Sun, Mar 22, 2009 at 11:07 PM, Dino De Crisce  wr=
ote:
<Snip>
ere is a connection...lol
<Snip>
ee.com
<Snip>
ee.com/gallery/main.php?g2_itemId=7820
<Snip>
ee.com
<Snip>
ee.com/gallery/main.php?g2_itemId=7820
<Snip>
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10) From: Seth Grandeau
Tom,
I had that exact experience this weekend.  I was roasting the Guatemala
Oriente and was shooting for FC.  I did not notice any break between 1st and
2nd.  When I finally convinced myself it was 2nd, I hit cool, but it
continued cracking aware for another 25 or 30 seconds.  I guess I'll find
out if I like it at Vienna. :)
-Seth
On 3/22/09, Tom & Maria - Sweet Maria's Coffee 
wrote:
<Snip>
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11) From: Dino De Crisce
Ha...thanks for all the input
Dino De Crisce
Sent from a Treo phone

12) From: Lex Johnson
Ditto.
Lex
On Mon, Mar 23, 2009 at 9:38 AM, Seth Grandeau  wrote:
<Snip>
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13) From: Richard Webber
Ditto too. It's quite nice at Vienna. I blended it into some lighter roasted beans for a mixed roast type espresso. I also tried it as a SO espresso. Both were good. I didn't try it using any other brewing process.
Richard
From: Lex Johnson 
To: homeroast
Sent: Monday, March 23, 2009 9:57:40 AM
Subject: Re: [Homeroast] Nicaragua limoncillo pacamara
Ditto.
Lex
On Mon, Mar 23, 2009 at 9:38 AM, Seth Grandeau  wrote:
<Snip>
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