Las Margaritas Yellow Bourbon / Roast / Discuss / Enjoy - Page 2

Discuss roast levels and profiles for espresso, equipment for roasting coffee.
Devin H
Posts: 157
Joined: 10 years ago

#11: Post by Devin H »

Almico wrote:Roasted 10oz this evening. Will...wait...till...morning...to try some:

<image>
I always do a double take every time I see a fluid bed roaster chart :shock:

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Almico
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#12: Post by Almico replying to Devin H »

It seems Scott Rao is coming along to a softer heat in the beginning of a roast. He calls it The Soak, and talks about it in his latest blog:

http://scottrao.com/blog/the-soak/

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[creative nickname]
Posts: 1832
Joined: 11 years ago

#13: Post by [creative nickname] »

Roasted up my first batch this evening!

Roasting Info:

Bean: Columbia Las Margaritas Yellow Bourbon
Roaster: USRC Sample Roaster
Charge Mass: 400g
Charge Temp: 415F
Dry/Ramp/Development: 3:15/2:57/1:26
FC-start temp: 379F
Finish Temp: 399F
Overall Roast Time: 7:38
Moisture Loss: 14%

Profile Plot:



[BT=Red, Exhaust=Green, Gas=Blue, Fan=Yellow]

---

Tasting Notes (cupping two days post roast):

Fragrance/Aroma 9.25: Brown sugar, milk chocolate, vanilla, hazelnut, clove, nutmeg, sundried tomato, black cherry, golden raisin, lime, orange blossom

Flavor 9.0: Orange blossom, lime, raspberry, black cherry, milk chocolate, vanilla, sugar cane, black tea, with pineapple & lychee emerging in the cooling cup.

Aftertaste 8.5: Clean, balanced, structured, slightly drying compared to the very sweet initial taste.

Acidity 8.75: Clean, crisp.

Body 7.75: Light & silky.

Balance 8.75: Nicely structured cup, if a bit light in body.

Overall 9.0: An excellent cup, especially in terms of aroma and initial taste. It was so good I slurped that cupping bowl all the way down to the grinds.

I've also had this coffee as a v60 cup, which presented more body and depth than the cupping brew, while preserving the lovely acidity and aroma. I'm looking forward to trying some shots after a few more days of rest.
LMWDP #435

marista
Posts: 50
Joined: 9 years ago

#14: Post by marista »

Just received my 3lbs today, big thank you to Flint! (:

Ran 2 test roasts, one slightly long for my liking. Hotter and faster approach for the second one, hopefully to capture all the fruit notes this coffee has.

100g batch size, on a Quest M3
Time: 4:49/3:29/1:39
First crack @ 197.5C, 8:18
DTR: 16.6%
Weight loss: 12.7%


absolutely can't wait to cup tomorrow! :)

UPDATE:

cupped one day post roast, brewed as a kalita wave on day 2. Ground at 18F on my baratza sette an brewed at a 1:17 ratio. 11g coffee to 187g water. 30g preinfusion, followed by 3 stage pulse pour. total brew time about 3:05

black cherry, pineapple. slight lychee as the cup cools. definitely get vanilla in the aroma and flavour, as well as some cocoa powder when the cup is hot. acidity is juicy, mouthfeel is somewhere between silky/syrupy. this coffee is absolutely a pleasure to roast and brew!

amh0001
Posts: 168
Joined: 8 years ago

#15: Post by amh0001 »

Thanks for the quote Chert.

I really would like to get onboard with this group roasting. I must have missed the buy, is anyone selling less then 22lbs?

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[creative nickname]
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#16: Post by [creative nickname] »

FYI, I've added some cupping notes to my post above.
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SJM
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Joined: 17 years ago

#17: Post by SJM »

My nose reported graham cracker from the dry roasted beans and something more flowery in the shot glass.

The pot brewed in the Technivorm was soft and formless. My habit of dosing brewed cups in half and half seems to have overwhelmed it a bit.

The shot pulled just now stood up better to my heavily milky whole milk latte than yesterday's TV brew. The edge I was missing in the brewed cup arrived via the Livia 90



The HUKY profile is a few posts north.

9Sbeans
Posts: 251
Joined: 9 years ago

#18: Post by 9Sbeans »

amh0001 wrote:Thanks for the quote Chert.

I really would like to get onboard with this group roasting. I must have missed the buy, is anyone selling less then 22lbs?
I ordered a 22lb box and you are more than welcome to split the bag with me. However, the UPS tracking system shows the scheduled delivery date on 3/31 and it means you could only get the green as soon as early April. There are substantial shipping costs and time delays involved in this type of small quantity green bean sharing scenario.

Alternatively, I'm pondering the idea that I can send out my roasted beans to a certain small groups of home roasters. I can roast three or four distinct profiles at a specifically coordinated date, and immediately send them out for comparison. :wink:

amh0001
Posts: 168
Joined: 8 years ago

#19: Post by amh0001 replying to 9Sbeans »

Hey
Hey I live for this stuff.

Can you please send me 5 lbs, and feel free to ship me your roasted samples. I will return you roasted coffee for comparisons. PM your paypal and how much you need to cover the costs.

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Chert (original poster)
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#20: Post by Chert (original poster) »

[creative nickname] wrote:Roasted up my first batch this evening!

Roasting Info:

Bean: Columbia Las Margaritas Yellow Bourbon
Roaster: USRC Sample Roaster
Charge Mass: 400g
Charge Temp: 415F
Dry/Ramp/Development: 3:15/2:57/1:26
FC-start temp: 379F
Finish Temp: 399F
Overall Roast Time: 7:38
Moisture Loss: 14%

Profile Plot:
---

Tasting Notes (changed to adjust your impressions according to how they resonated to me with a cup I had this morning of my second roast):

Flavor: Orange blossom, raspberry, black cherry, vanilla, sugar cane, black tea, with pineapple & lychee emerging in the cooling cup.

Aftertas: Clean, balanced, structured, slightly drying compared to the very sweet initial taste.

Acidity: soft, mellowed with sweetness.

Body : silky.

Balance : Nicely structured cup, if a bit light in body.

Overall : An excellent cup, especially in terms of aroma and sweetness, low on nuance.

Palate in training here, I think the V60 I had today resonates in the way I adjusted your impressions above, does that make sense? See also my question below marista's quote, Mark, please.
marista wrote:Just received my 3lbs today, big thank you to Flint! (:

Ran 2 test roasts, one slightly long for my liking. Hotter and faster approach for the second one, hopefully to capture all the fruit notes this coffee has.

100g batch size, on a Quest M3
Time: 4:49/3:29/1:39
First crack @ 197.5C, 8:18
DTR: 16.6%
Weight loss: 12.7%
<img>

absolutely can't wait to cup tomorrow! :)
Most welcome. Question for you both: Are these roasts dropped before first crack has finished? I may try a roast like those and try to lower the temp right around 1Cs with goal to extend the duration of first crack.
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