You have the exact same office coffee set up that I have except for my pour over is black.
Mystery Coffee Bean Swap
- Thread starter pshankstar
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shelly_belly
Someday After A While
@Br3w4u
Upon opening the bag I smelled cherries, flowers and spices. Upon grinding the bean the aroma was cinnamon, nutmeg, cocoa and tobacco. I brewed on the Aeropress using their basic instructions. The hot coffee was fruity with a pomegranate foreground and light grapefruit in the background with some spiciness and cocoa . As the cup cooled the citrus became more orange or lemon and the fruit ran towards cherry as a taste of tea begin to dominate then chocolate. A well roasted bean and a delicious cup of coffee! Thank you!
Overall the spice character and acidity seemed similar to that I taste in Yirgacheffe. Therefore, my guess is that this bean is Ethiopian.
Upon opening the bag I smelled cherries, flowers and spices. Upon grinding the bean the aroma was cinnamon, nutmeg, cocoa and tobacco. I brewed on the Aeropress using their basic instructions. The hot coffee was fruity with a pomegranate foreground and light grapefruit in the background with some spiciness and cocoa . As the cup cooled the citrus became more orange or lemon and the fruit ran towards cherry as a taste of tea begin to dominate then chocolate. A well roasted bean and a delicious cup of coffee! Thank you!
Overall the spice character and acidity seemed similar to that I taste in Yirgacheffe. Therefore, my guess is that this bean is Ethiopian.
HarborTownBrewing
Well-Known Member
I gave @Kealia coffee a proper brewing today in the Chemex with a paper filter. 201 degree water, 55grams, 4:45 brew time at a 1/16 ratio.
I had a feeling there was a flavor hiding and today I found it: spiced apple. So I'm getting spiced apple as it's hot, caramel and sugar as it cools. There's a plum flavor that lingers as well. It's a very balanced coffee; it's a darker roast than I normally would do but I am really enjoying; it's exceptional. My wife likes it a lot as well.
My guess is it's either Colombia, Guatemala, or Peru. I'm going with Colombia - final answer!
I had a feeling there was a flavor hiding and today I found it: spiced apple. So I'm getting spiced apple as it's hot, caramel and sugar as it cools. There's a plum flavor that lingers as well. It's a very balanced coffee; it's a darker roast than I normally would do but I am really enjoying; it's exceptional. My wife likes it a lot as well.
My guess is it's either Colombia, Guatemala, or Peru. I'm going with Colombia - final answer!
Sorry, yesterday was a busy day.
The answer is.......Ethiopia Yirgacheffe Honey Processed.
Here's the roast profile (on a Behmor 1600+):
HarborTownBrewing
Well-Known Member
Crap. I was Uber confident too! I've never had a yirg that tasted that way. Maybe I need to expand my roast palate.... Nice work sir!
![Craft A Brew - Safale S-04 Dry Yeast - Fermentis - English Ale Dry Yeast - For English and American Ales and Hard Apple Ciders - Ingredients for Home Brewing - Beer Making Supplies - [1 Pack]](https://m.media-amazon.com/images/I/41fVGNh6JfL._SL500_.jpg)
OP
OP
I guess Mexican beans.
OP
OP
Shoot! Am I that predicable? Now I can’t ship tomorrow and I’ll have to roast something else! Dang it!!
Haha Just kidding, I’m still shipping tomorrow! But the real question is, is @jimyson right? Hmmm...
Spot on! I get the cherry tobacco very strong in that one and I love it.
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Woo Hoo coffee arrived along with some bonus tracks! Thanks @jimyson ! I plan to take some to work in the morning use the Behmor and share it with my coworker. It will be the weekend before I can do a proper pour over.
I’ll do my best to describe what I taste, but I’m no where near most of y’alls tasting league. I believe some of you can tell that it was picked from the north side of a south facing plant on a Tuesday.
I’ll do my best to describe what I taste, but I’m no where near most of y’alls tasting league. I believe some of you can tell that it was picked from the north side of a south facing plant on a Tuesday.
That A bean is about to blow!! Unfortunately those bags didn’t have valves and I stuffed that A bag to the brim.
for those of you who haven't traded coffee or beer with @Inkleg, you might not know what a generous person he is. i've traded with him before and i wasn't surprised that he went above & beyond. the package included 2 roasts, 1 dark & one that i'd guess to be City++. to round it all out, there was a fine selection of local hoppy brews that i've been enjoying.
i haven't gotten to the dark roast, but i have been working on lighter one labeled "exhibit b". sensory analysis for this coffee is challenging because it's doesn't have anything that's dominant. the clear thing i can pick up from whole & ground dry aroma is a clean sweetness. this leads me believe its a washed coffee so you can knock 90% of my experience right off the table for IDing this bean. Pour overs in the V60 are simply pleasant - no detectable acidity but enough to ensure there isn't a cardboard foundation. The clean simple syrup sweetness extends though even as the coffee cools. I could not pick up any strong notes of spice, funk, fruit, nuts, ferment. It is apparent this roast is well developed and likely spent over 10 minutes, possibly over 12 in the roaster total. No strong roast/smokey/char characteristics so end temp is likely kept on the lower spectrum.
I put this coffee under the microscope and pulled some espresso shots. The ground coffee was quite fluffy but ran a little fast when dialing in. A definite hallmark of a decent amount of area under the roast curve. Once dialed in, the shots pour a nice Amber color; another indicator of end temp likely in the lower/middle range. Brightness in the cup shows up in normal style shot 18g in, 36 out over the course ~ 45 sec (2.5 p/i and 25sec of pump on & 2.5bar finish). I really liked the acidity for espresso shots on this coffee and it's at the level that even my wife doesn't mind. The clean simply syrup sweetness shows through here again & and i get faint notes of vanilla bean and possibly naval orange. Milk chocolate finish.
So if I have to take a stab at Origin, I am gonna guess Washed Costa Rican.
Edit: i thought for sure he'd send me a Sumatran since he's confessed funkmeister & lover of the dank beans haha
i haven't gotten to the dark roast, but i have been working on lighter one labeled "exhibit b". sensory analysis for this coffee is challenging because it's doesn't have anything that's dominant. the clear thing i can pick up from whole & ground dry aroma is a clean sweetness. this leads me believe its a washed coffee so you can knock 90% of my experience right off the table for IDing this bean. Pour overs in the V60 are simply pleasant - no detectable acidity but enough to ensure there isn't a cardboard foundation. The clean simple syrup sweetness extends though even as the coffee cools. I could not pick up any strong notes of spice, funk, fruit, nuts, ferment. It is apparent this roast is well developed and likely spent over 10 minutes, possibly over 12 in the roaster total. No strong roast/smokey/char characteristics so end temp is likely kept on the lower spectrum.
I put this coffee under the microscope and pulled some espresso shots. The ground coffee was quite fluffy but ran a little fast when dialing in. A definite hallmark of a decent amount of area under the roast curve. Once dialed in, the shots pour a nice Amber color; another indicator of end temp likely in the lower/middle range. Brightness in the cup shows up in normal style shot 18g in, 36 out over the course ~ 45 sec (2.5 p/i and 25sec of pump on & 2.5bar finish). I really liked the acidity for espresso shots on this coffee and it's at the level that even my wife doesn't mind. The clean simply syrup sweetness shows through here again & and i get faint notes of vanilla bean and possibly naval orange. Milk chocolate finish.
So if I have to take a stab at Origin, I am gonna guess Washed Costa Rican.
Edit: i thought for sure he'd send me a Sumatran since he's confessed funkmeister & lover of the dank beans haha
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I agree with @Inkleg's comment: The pallettes on y'all is downright amazing. And lest anybody think @jammin isn't just as generous....I received a number of local Idahoan beers with my beans, too. We tried the Havoc (a buddy and I) on Saturday night and it was.... different than what I normally drink. It poured almost like motor oil in terms of viscosity, but it wasn't flat. It was dark, rich, a bit hopppy and warming at 10% ABV, IIRC. It was great to try something out of my wheelhouse....and I have a hazy IPA or two with my name on it, too.
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@jammin thanks for the in depth description of Exhibit B. You never cease to amaze me with what you can taste in a bean. Thanks for giving me a descriptor of the roast levels too. Exhibit A has been a hard bean to get a feel for.
Anyone else would have gotten Sumatran.
Exhibit B roast and coffee. Well done sir.
Anyone else would have gotten Sumatran.
Exhibit B roast and coffee. Well done sir.
@shelly_belly shipment received. He included an Aeropress! Hahahaha, I always wanted one of those - don't think I ever posted that here. But really, that's over the top, much love brah!
@HarborTownBrewing
I roasted the bonus mystery beans last night to a medium roast. I feel like I know what these are but I want to wait to submit my answer until I try them tomorrow morning. I get a nutty chocolate aroma from the roasted beans in the bag and it is very familiar to me.
I roasted the bonus mystery beans last night to a medium roast. I feel like I know what these are but I want to wait to submit my answer until I try them tomorrow morning. I get a nutty chocolate aroma from the roasted beans in the bag and it is very familiar to me.
Thats a really clean natural. Your chaff removal is top notch btw, i didn't see a single flake of it. Part of the reason I suspected washed coffee. Im looking forward to tossing those greens in the roaster this weekend.
Well, the cat needs something to do instead of always sitting there.
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OP
OP
I put roasted beans, 3# at a time, into the kitchenaid mixer with the whisk attachment and let rip on speed 2. Removes almost all of it. I never considered washing them. I might try that.
I did indeed! Too generous. Loving the new mug and can’t wait to try your beans and your homebrew. More to come.
OP
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Enjoy bud! I can’t wait to see your thoughts on the two beans.
Also, I knew you were looking for sours so enjoy that Gose from The Veil and figured the melomel I made would be welcomed too. Maybe that Gose would be good in the mug too. [emoji6]
I think if you washed your roasted beans you would get something similar to decaf wouldn’t you? The kitchen aid mixer is a great idea!
@HarborTownBrewing
Ok so I think I have this down now but I’m probably wrong. My wife and I both agree mystery bean 2 has a dominant unsweetened cocoa flavor. I feel like I get some earthy tones too. I am sure this is a south or Central America bean. I want to say Columbia or Brazil. My wife says Mexico or Columbia so since we have 2 votes on Columbia that will be my answer. Ok Regis....B Columbia, final answer!
Ok so I think I have this down now but I’m probably wrong. My wife and I both agree mystery bean 2 has a dominant unsweetened cocoa flavor. I feel like I get some earthy tones too. I am sure this is a south or Central America bean. I want to say Columbia or Brazil. My wife says Mexico or Columbia so since we have 2 votes on Columbia that will be my answer. Ok Regis....B Columbia, final answer!
I had bean A from @pshankstar today that was brewed in the Moccamaster and enjoyed in my new mug. I’m not sure what to say other than this tasted like a regular cup of coffee should taste. Maybe roasted a slight bit longer because of the perceived bitterness. But nothing really stood out from a flavor or aroma perspective other than the slight bitterness. That’s not a bad thing though.
When I ground it, I sensed a woody/earthyness. Nothing more though. That didn’t follow through to the flavor, which is ok if you ask me. I’d guess that he took this maybe 15 to 20 seconds into second crack. The oils are starting to appear too.
I’m going to likely roast this 5-10 seconds less that he did to see what happens. I’m glad he uses the same machine and I have a suspicion of how he likely roasted it so I think I can get pretty close.
I’ll be checking this in the espresso machine later today.
I have a guess of what this bean is but I’m going to wait until I roast and brew it in a few different manners.
When I ground it, I sensed a woody/earthyness. Nothing more though. That didn’t follow through to the flavor, which is ok if you ask me. I’d guess that he took this maybe 15 to 20 seconds into second crack. The oils are starting to appear too.
I’m going to likely roast this 5-10 seconds less that he did to see what happens. I’m glad he uses the same machine and I have a suspicion of how he likely roasted it so I think I can get pretty close.
I’ll be checking this in the espresso machine later today.
I have a guess of what this bean is but I’m going to wait until I roast and brew it in a few different manners.
OP
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Thanks for the feedback @jimyson! I'm still learning on the Behmor and I feel like my roasts go a little longer than I plan for. I need to get better at getting the beans cooled earlier so they don't continue to roast longer than I would like. I feel like I want to stop before 2C but they drift into 2C on me so I need to work on the timing more and be better at it.
@pshankstar - I use the Behmor 1600+ as well. I started keeping notes on my batches so I know when to expect certain milestones - just for the reason you mentioned. For example, I generally roast 1/4lb at a time (so we have multiple varietals to drink) and since I preheat the unit to the same temp every temp, I remove, as much as possible anyway, starting temp as a variable.
With that, I generally know within a few seconds when I'll hit 1C and then when I'll hit 2C if I take it that far.
This way, if I want to go lighter, I know that I hit 1C @ 9:30 (example) but not 2C until 11:00 so I know I have ~ 1 1/1 minutes to play with in between for colling/stopping purposes.
Apologies if you already do this. I don't want to come across as me knowing everything, because I CERTAINLY don't. Just sharing what I do to handle what you mentioned.
With that, I generally know within a few seconds when I'll hit 1C and then when I'll hit 2C if I take it that far.
This way, if I want to go lighter, I know that I hit 1C @ 9:30 (example) but not 2C until 11:00 so I know I have ~ 1 1/1 minutes to play with in between for colling/stopping purposes.
Apologies if you already do this. I don't want to come across as me knowing everything, because I CERTAINLY don't. Just sharing what I do to handle what you mentioned.
HarborTownBrewing
Well-Known Member
Just to be clear (in case it was lost in the thread), I added a lb of un-labelled greens so @Br3w4u could have some fun trying to guess another one that he would have to blindly roast.
So this one was also a tough one. I will agree, I also have gotten the unsweetened cocoa flavor when I have roasted and drank this one. I tend to also get some lemon or citrus flavors as well when the cup is a little warmer. This is a really tough bean to roast (I had 20 lbs of it and sort of struggled my way through it at times).
It is actually a Burundi Kiganda.
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@Kealia No offense taken at all. I take notes with each batch I brew, but I haven't been recording/logging temps throughout the roast till the last couple. I haven't roasted enough of the same beans yet to know when I may hit 1C, but I am going to try to do that moving forward. I think the other thing I can do is drop the temp from the P5 to something lower once 1C starts to take off. I think that I will help me from blowing through it. That's the fun thing about it is trying it over and over again. I need to start buying at least 5 pounds of a bean so I can roast it over and over again to dial it in better. One of the beans I sent to @jimyson I only purchased 2 pounds of it. So I could roast some for him and I and include some green beans for him too. The other one I did buy 5 pounds of it, but I think I only roasted some of it once before roasting some for him. I may need to roast more of it this weekend and try to predict everything a little better.
I appreciate all of the info and insight! That's what makes this forum great, everyone is willing to help out and offer suggestions! Cheers!
I appreciate all of the info and insight! That's what makes this forum great, everyone is willing to help out and offer suggestions! Cheers!
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