good stuff...i just tried it for the first time in my press pot. of course, i see that tom is out of it until january so my 2 pounds is going to have to last me until then. i don't get a leathery note to it, at least not at this roast which is right before second crack. but there is something about it that is very good. figures that i would really like it since he is out of it! (or maybe that is exactly WHY i like it...'cause there is no more right now) ;o) homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
I like it a lot even when he has an entire shipment available. ;0) Very nice body, roasts well in a wide range and rarely ever tastes off or bitter. The Mbale bugisu he had before was even better, but the organic was close. |
In a message dated 11/9/01 3:55:32 PM Eastern Standard Time, hcdavis writes: I like it a lot even when he has an entire shipment available. ;0) lol |
Oh yes, Tom has a long line of broken hearts. Can you say St. Helena or Sito Soao? As nice as he seems, there's a mean streak in that guy :O) It keeps us searching for replacements and thereby experiencing beans we might not have - but my heart is still broken. John |
I will be out of the office starting 11/26/2002 and will not return until 12/02/2002. I will respond to your message when I return. homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
I am a bit sad! Tom just slides my favorite coffee on the offering sheet without announcing it in the "NEWS" section. I can't believe he would skip the best all around coffee on his offering sheet. That is my not so humble opinion! I had a very fine cup of Bugisu yesterday followed today with a KBM pot of the CoE Bolivia Calama Marca. Now that Bolivian is one awesome cup of coffee, but the Bugisu wasn't far behind. For me it is the best all around coffee I have ever found. It makes great espresso, press pot, drip pot, moka pot, ibrix, and cowboy coffee. I guess I'll just have to come to my senses and realize it is the Rodney Dangerfield of coffee and doesn't get much respect! Now that I have had my fine whine, I am going to enjoy some more of the CoE Bolivian. My Horse should gallop in today, so you all know what I will be roasting tonight. Les |
I had heard good things about Uganda Bugisu, so I used its arrival as an excuse to pick up 20 pounds and 20 more of the Horse. Wes On 3/23/06, Les wrote: <Snip> |
LeEs, since you use a moka pot and a KMB maybe you can answer a question fo= r me, do those two brewing methods make similar tasting coffee?? On 3/23/06, Les wrote: <Snip> -- "Good night, and Good Coffee" |
This is a multi-part message in MIME format. Wow, lots of Horse Wes, plan on using that in a year? From: homeroast-admin [mailto:homeroast-admin] On Behalf Of Wesley Simon Sent: Thursday, March 23, 2006 3:17 PM To: homeroast Subject: Re: +Uganda Bugisu I had heard good things about Uganda Bugisu, so I used its arrival as an excuse to pick up 20 pounds and 20 more of the Horse. Wes On 3/23/06, Les wrote: I am a bit sad! Tom just slides my favorite coffee on the offering sheet without announcing it in the "NEWS" section. I can't believe he would skip the best all around coffee on his offering sheet. That is my not so humble opinion! I had a very fine cup of Bugisu yesterday followed today with a KBM pot of the CoE Bolivia Calama Marca. Now that Bolivian is one awesome cup of coffee, but the Bugisu wasn't far behind. For me it is the best all around coffee I have ever found. It makes great espresso, press pot, drip pot, moka pot, ibrix, and cowboy coffee. I guess I'll just have to come to my senses and realize it is the Rodney Dangerfield of coffee and doesn't get much respect! Now that I have had my fine whine, I am going to enjoy some more of the CoE Bolivian. My Horse should gallop in today, so you all know what I will be roasting tonight. Les |
Yes, but the KBM is easier to use and makes more coffee. Les On 3/23/06, Woody DeCasere wrote: <Snip> for <Snip> |
On |Mar 23, at 2:07 PM|Mar 23, Les wrote: <Snip> I agree with you, sir! While my all-time go-to has always been PNG, and I went nuts over the Indian Pearl Mountain MNEB Nuggets, UB really got my attention with that magical 2003 "chocolate bomb" crop. Since then I have gone to the UB more than PNG: it's not as clean as PNG, but that's to its credit. It's a bit richer, a little creamier, more intense, and has just a hint of wildness about it. I really like a good crop of it! What I resent is Tom putting it on the list AFTER my latest order. Confound you, Coffee Man! Scot "oh no, not another order on the horizon" Murphy ------------------ "Every gun that is made, every warship launched, every rocket fired, signifies in the final sense a theft from those who hunger and are not fed, those who are cold and are not clothed." - President Dwight D. Eisenhower |
This morning I drank a pot of Uganda Bugisu brewed in a KMB after roasting to Full City in my RK drum and resting about 36 hours. It was a very earthy, full bodied coffee. It almost seemed thick as I drank it. As it cooled I noticed some kind of chocolate flavor forming. I roasted about 2.5 pounds of this coffee. It hit first crack at about 12-13 minutes and coasted into second about 3 minutes later. When I dumped and the chaff blew off, it revealed a wonderfully even roast. Not that it affects taste or quality, but this coffee has a beautiful look to it. |
Wesley, Now you know why it is my favorite all around coffee. However, you did make a big mistake! Next time, don't wait 36 hours. The amazing chocolate flavor is at its peak after about 12 hours rest. As the chocolate deminishes in the Bugisu, the depth and complexity increases. I have not had the chance to try the new crop yet. I still have a couple of pounds left from last year to finish up. Les On 4/5/06, Wesley Simon wrote: <Snip> g <Snip> ed <Snip> t <Snip> |
Les, I roasted about two pounds of the Uganda last night around 5:30, brewed up some in the KMB at around 5:30 this morning. The chocolate was very deep and dark tasting. I did notice an underlying brightness to the earthy tast= e as compared to when it's rested. I may have to try another pot this evenin= g at 24 hours rest to enjoy some more of the chocolate before it fades. I have a question regarding roasting: In your roast profiles you mention the first snap of the second crack. Does this happen while some beans are still snapping in first crack? When roasting the Bugisu, I shut off one burner and cranked the other all the way down as soon as I heard the first snap of the first crack. From there, I let it go about 3 minutes. After about 2 minutes, the smoke is rolling out of the BBQ and it's all I can do to let it go another minute. I'm doing good with the City/City+ roasts, bu= t letting it go into Full City or Full City+ feels uncomfortable. With the Harrar Horse, I let it go 2 minutes after the first snap of the first crack with one burner off and one on low. This seems to get me a good City to City+ roast. Does it seem likely that I'm entering into second crack 1 minute later? Thanks, Wes On 4/5/06, Les wrote: <Snip> |
When the smoke starts rolling you are getting close to second crack. You might be shutting down too much heat. When first crack begins, I cut my heat way down. When it is over I bring the heat up just a bit to 445 relative to my setup. This is my coasting temp. When I go to 465 second crack will begin in 15 to 30 seconds. The nice thing about drum roasting is things move slow enough that you are not going to ruin your beans if you go a bit too far. The super thing about Bugisu is it takes a wide range of roasts. I will roast to Vienna at times just for a change of pace. Les On 4/13/06, Wesley Simon wrote: <Snip> p <Snip> ste <Snip> ing <Snip> e <Snip> t <Snip> o <Snip> but <Snip> ck <Snip> ing <Snip> it <Snip> it <Snip> |
<Snip>
That is a nice description: I get fruited hints in my lighter
roasts, C+ to FC, and milk chocolate, and a lot of body. I think this
is a very good lot - and I ahd to go through quite a few lousy ones
to get to this...
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 |
Wes, I had a similar thing happen a few days ago with a Yemen Mokha. Doing 500 gm in the RK, turned the heat way down at the beginning of 1st. About 2 minutes later got LOTS of smoke. Figured it was plowing into second, pulled and dumped. Nice CITY roast. The smoke was from the chaff dump, presumably released at 1st crack, filtered out onto the heat dissipation plate under the drum, and smoked like crazy. Could this be what happened to you? I haven't done the Bug in my drum yet, so don't know its' chaff profile, but 2# could be a lot chaff. When dropping the heat at the beginning of 1st I don't think I've ever had 2nd start less than 4 minutes later, even with a small (180 gm) batch. Bruce |
I'll have to experiment to find out. It could be the chaff burning. The question that I am most interested in is do the 1st and 2nd cracks overlap in your experience? Or, will their be a noticable period between cracks? On 4/13/06, bruce.harrington wrote: <Snip> |
I've never had 1st / 2nd overlap with the drum, although it was virtually every time with my unmodified FreshRoast, and was the main reason for going to split wiring. When I first started roasting with the RK, I killed a 1/2 # batch of Sumatran that had exactly one (1) pop of 1st. Left the heat on high, and 3 minutes later 2nd came on. At first I thought it was 1st finally getting going, so turned down the heat and let it go. Wasn't too long before I figured it out, but it was too late. Bruce |