Daterra Sweet Blue from Redbird

#1: Post by **TxHr** » May 23rd, 2016, 10:44 pm

I purchased some Daterra Sweet Blue beans from Redbird last week and I was wondering if anyone had played with these beans recently? If so, would you please share your specs? I was reading through some older posts and the specs were quite different than that of what I had received from Redbird when I inquired.

Thanks in advance,

Brandon

#2: Post by **dominico** » May 23rd, 2016, 10:46 pm

What were the suggested specs from Redbird?

May 23rd, 2016, 11:07 pm

Here are the suggested specs from Redbird:
Rest for 7 days after roast
14-15g for a double shot
Yield not specified
195-200 degrees brew temp

#4: Post by **JohnB.** » May 24th, 2016, 8:22 am

I got nice shots from 5 days rest on from the two batches I bought last year. 198°-200° 18g doses.

May 25th, 2016, 2:42 pm

So I let the beans rest for five days, attempted to pull a shot today with the following specs:
18g dose
30g yield
30 second extraction
199 degrees F

Taste: bitter, ashy and smelled like burnt tires. Other than that, it looked great.

John B, do you recall your specs?

Thanks,

Brandon

#6: Post by **dominico** » May 25th, 2016, 3:29 pm

I roast my own Sweet Blue, but I like to pull it as more of a ristretto style:

18g dose
18-20g yield
40s extraction
195F (or even lower?)

#7: Post by **JohnB.** » May 25th, 2016, 4:06 pm

TxHr wrote:
Taste: bitter, ashy and smelled like burnt tires. Other than that, it looked great.

John B, do you recall your specs? Brandon

Well it could be that particular roast. I was pulling ristretto size shots; 18g in/avg 24g out. Temp anywhere from 198° to 200°F. Last beans I bought from Redbird (Redbird Espresso) was in late March of this year when Jeff was still there teaching the new owners the ropes.

May 25th, 2016, 4:15 pm

Thanks Jeff, that could explain it. The beans didn't smell as I had expected when I was putting them in the hopper, they had a slightly burnt smell vs. the sweet smell I had expected. I thought maybe it was just me.

Thanks again,

Brandon

#9: Post by **Bodka Coffee** » May 25th, 2016, 7:53 pm

JohnB. wrote:Well it could be that particular roast. I was pulling ristretto size shots; 18g in/avg 24g out. Temp anywhere from 198° to 200°F. Last beans I bought from Redbird (Redbird Espresso) was in late March of this year when Jeff was still there teaching the new owners the ropes.

New owners? I hadn't heard

#10: Post by **shawndo** » May 25th, 2016, 8:01 pm

Bodka Coffee wrote:New owners? I hadn't heard

http://www.thecoffeepotbakery.com/blog/ ... es-so-good

In the last month, Jeff sold his business to Ron and Helen Naffziger, long time Bozeman residents and business owners. He is presently teaching them to roast and how to manage a coffee business, and we expect the same great care and quality that we have enjoyed from Jeff.