Sweet Maria's Weblog

Behmor Plus Drum Speed Battle!!!

August 18, 2014

The new Behmor Plus upgrade panel gives you the ability to create your own roast profiles on the fly. We knew what to expect from this since we are familiar with the roaster's preset profiles. The only thing that drew a question mark over our heads, was the drum speed control. The user can toggle the drum from 8 rpm to 16 rpm at anytime during the roast. This is a unique feature in a drum roaster and we had nothing to compare it to, so we figured a little experiment was in order. 

A faster drum in a Behmor means that the coffee gets pulled farther up the back of the drum during roation which exposes the bean mass to more heat from the the upper heat element in the back of the roaster. This actually shortens roast time which might be a good thing for folks dealing with roasters that aren't getting hot enough in the time the Behmor 1600 allows.

One taster was interested in what a roast at a medium drum speed would taste like. We think this could be possible by toggling the speeds during the roast...not sure if that woud wear down the motor though.

We roasted 2 half pound batches of Ethiopia Sidama Dereje Station to a city roast level using the slow and fast speeds. The slow drum batch went into the cooling cycle after 11 minutes and 15 seconds. The fast drum batch started cooling at 10 minutes and 45 seconds.  After 2 days, we compared the grind color and some folks here in the office gave their feedback on how the brewed coffee tasted.

The general consensus around here was that the batch from the slow drum was sweeter and more developed but a bit flat. The fast drum batch had lively notes, was more complex and had more percieved acidity. We were glad that this setting made a difference in the cup. I adds another level of control to the new Behmor Plus features.

Three new lots from Nyeri County

August 12, 2014

Kenya Nyeri Tambaya AA is a beautifully complex cup, with a multitude of fruit and tea notes, and bright citrus that cuts through across the roast spectrum.

Kenya Nyeri Karogoto AB shows "classic" Kenya characteristics of citric highs and deep, brooding fruits. It's such a bodied coffee too, that makes a great dual use option.

Kenya Nyeri Kagumo Peaberry shows flavors of fruit juice and tart berry, and a black tea note provides a nice mouth cleansing effect. We've been anxious for our Nyeri coffees to land, and are more than pleased with the landed cup profiles. Look for round two in a couple weeks.

Subscription Coffee: ESP Workshop #32 + Cameroon Mifi Longberry

Aug. 5, 2014

Espresso Workshop #32 - MLA (Strong City+)

This is a very diverse blend that was made for our espresso workshop but with the intention to be used as a non-espresso coffee as well. It features two Ethiopian coffees with different processing methods (dry + wet process) and a Guatemalan coffee to help harmonize the trio. This here is a City+ roast just on the verge of full City. The intent of this roast level was to achieve the ripe fruit and chocolate flavors up to the surface while preserving the brightness and clarity of citrus acidity as it's backbone.  A beautiful scent of fruits and sweet sugars in the aroma. Lots of citrus fruits and creamy chocolate going on in the brewed cup. The body is thick and juicy with a nice touch of brightness still sparkling in the cup. 


Cameroon Mifi Java Longberry (City)

Here is a coffee that you don't see everyday. This Cameroon has very nice body going on, even at a very gentle roast. At this City roast level it did it's best to hang on to the brightness of the acidity, which is inhearently mild. What a nutty coffee that closely resembles a Guatemala with it's fat body. Lots of buttery hazelnuts accompanied with bittersweet cocoa also surrounds this as it cools. Large and in charge! 


We are also roasting a fresh batch of Liquid Amber Espresso Blend.




-Danny Goot


Green coffee descriptions:

Espresso Workshop #32 - MLA

Cameroon Mifi Java Longberry


Hey look!...

We have a new Sumatra arrival

August 5, 2014

We're pleased to have a new arrival of Sumatra Lintong Sijamapola. If you remember from last year, this lot shows a "cleaner" side of Lintong coffee, still with rustic elements of green herb and sorghum syrup, but without musty, "off" notes you might find in wet-hulled Indos. This is a great example of how delicious and unique Sumatra coffee can be.

And then there was Cameroon

August 4, 2014

It's been tough getting samples to try at all, and when we have, they haven't quite been up to a cup quality we were happy with. Not the case with Cameroon Mifi Java Longberry, which harnesses raw sugar sweetness, subtle fruits, and chocolate roast tones. This is a great Africa option for those not interested in ultra-bright offers from Ethiopia or Kenya.