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Mini-review; Burundi Kirimiro Teka
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BonsaiDoug
Senior Member


Joined: 10 Jun 2013
Posts: 50
Location: Canandaigua
Expertise: I love coffee

Espresso: Gaggia Classic
Grinder: Baratza Virtuoso Preciso
Roaster: FreshRoast SR500
Posted Tue Nov 5, 2013, 10:51am
Subject: Mini-review; Burundi Kirimiro Teka
 

My usual roast (Air Crazy) is about 30 seconds or so into 2nd crack (2nd crack is rolling away); gives me a nice, bold cup with no acidity.

This time around for Burundi Kirimiro Teka, I decided to stop the roast at the very first bean hitting 2nd crack - then cooling quickly. What a difference! I still got a nice bold cup, but the fruit/floral sweetness hit me with a very pleasant surprise; layers of fruity sweetness that lasted throughout the cup.

While it's kinda hard to develop a "roasting profile" with an air popper, I think I'll be roasting just short of 2nd crack to see what I've been missing in other coffees.
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jliedeka
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jliedeka
Joined: 1 May 2002
Posts: 1,560
Location: Madison, Wisconsin
Expertise: I live coffee

Grinder: Rocky Stainless
Drip: Technivorm, Chemex,...
Roaster: Behmor, heat gun
Posted Wed Nov 6, 2013, 11:16am
Subject: Re: Mini-review; Burundi Kirimiro Teka
 

I'm drinking that particular coffee right now.  I like it a lot.

If you want more control over your roast, consider adding a variable transformer to vary the voltage.  I used to use mine with a Freshroast Plus.  That plus a thermocouple stuck in the bean mass helped me get an amazing amount of control.

Now I'm just using a Behmor.  I traded control for convenience.  I still get good coffee, though, or I wouldn't still be using it.

    Jim

 
Cafe todo el dia, tequila toda la noche
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