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Anyone try the mogiana dry-process peaberry from SM?
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AndyPanda
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AndyPanda
Joined: 12 Jul 2010
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Location: San Francisco Bay Area
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Posted Thu May 10, 2012, 3:49pm
Subject: Anyone try the mogiana dry-process peaberry from SM?
 

The description sounds really interesting so I just ordered 10 pounds - haven't received it yet though.  Wondering if anyone here has tried it? I'll post my experience with it once I have a chance to try a few different roast levels.  But if anyone has already roasted this coffee, I'd love to hear how you liked it and what roast levels you went with.
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AndyPanda
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AndyPanda
Joined: 12 Jul 2010
Posts: 769
Location: San Francisco Bay Area
Expertise: I love coffee

Espresso: Olympia Cremina, Various...
Grinder: Mazzer Major, Fiorenzato,...
Vac Pot: vintage Corey
Drip: AeroPress
Roaster: BreadMachine/HeatGun
Posted Sat Jun 23, 2012, 12:22pm
Subject: Re: Anyone try the mogiana dry-process peaberry from SM?
 

I've been googling a bit to try and find anyone else roasting this - but I only turn up my own posts asking about it.  

I have done 5-6 different roasts with this bean - different profile each time trying to learn what works best.  I didn't care for the lighter roasts.  But after 2 weeks rest the lighter roast is much better than the 2 week old darker roast that tasted best 3 days post roast.  

I've found that going 15-20 seconds into second crack gives a nice chocolate on day 3-4 but the oils start to show after a week and the aroma quickly turns from chocolate to funky earth tones.  

I've been mixing the FC+(maybe ++ oily surface after a week) 50/50 with the C+ roast that tasted too light to me at first.  The combination is really nice - even two weeks post roast. And the C+ is nutty and very nice after this much rest.

I'm pulling espresso - so I guess it's no surprise that the lighter roasts don't work for me until they are a week or more post roast or mixed with some darker.

I keep trying to find just the right roast profile to bring out the chocolate without losing the hazelnut and without getting the oily surface.  

Roast I did yesterday looks hopeful but needs to rest another day or two before I try it.  I gave it a very slow ramp from 300F to first crack and stopped it just before second crack. Right now the hazelnut is strong in the aroma and the appearance of the bean looks like the light side of FC.

In every roast of this coffee so far, I barely hear first crack - it is very subdued.
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GVDub
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Joined: 25 Jan 2008
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Posted Sat Jun 23, 2012, 1:55pm
Subject: Re: Anyone try the mogiana dry-process peaberry from SM?
 

I've got 10 lb of it, but haven't roasted any yet because the small mesh drum for the Behmor chose the time between my ordering the beans and them arriving to have the lid break loose. Until I can get the hinge arrangement spot-welded back, I've only got the large mesh and my experience trying to roast peaberry in that has not been great. I'd buy a new one, but they're out of stock everywhere. Probably a container of 'em on the high sess somewhere.
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AndyPanda
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AndyPanda
Joined: 12 Jul 2010
Posts: 769
Location: San Francisco Bay Area
Expertise: I love coffee

Espresso: Olympia Cremina, Various...
Grinder: Mazzer Major, Fiorenzato,...
Vac Pot: vintage Corey
Drip: AeroPress
Roaster: BreadMachine/HeatGun
Posted Sat Jun 23, 2012, 2:40pm
Subject: Re: Anyone try the mogiana dry-process peaberry from SM?
 

Have you tried JB weld to fix your broken hinge?  The quick stuff doesn't handle the high temps but I think the 24 hour stuff handles 600F ... I'm using it to hold some lid pieces together on my homemade roaster and the heat hasn't bothered it (several months now).

I look forward to hearing your roast experiences with this bean when you get the drum fixed.

I'm happy to share my profiles - but I'm still searching for the best way to roast this particular coffee.
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Frost
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Frost
Joined: 26 Jul 2007
Posts: 2,071
Location: Sierra
Expertise: I love coffee

Espresso: Isomac Venus
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Roaster: Poppery I w/variac, MET, BT
Posted Sun Jun 24, 2012, 11:35pm
Subject: Re: Anyone try the mogiana dry-process peaberry from SM?
 

I have this one on order. Planning to use it to round out some blend(s) and for the obligatory dry process component (&body). I find most peaberry moves through the bulk heat ramp more quickly and easily. The bean shape and size makes for easier and more even heat transfer.  It sounds like a classic Brazil DP blender; I'll follow up after sampling but usually will target Full City to Full City+ with 3.5 to 4 minute finish.
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rarebear
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rarebear
Joined: 13 Dec 2009
Posts: 213
Location: Rex. Georgia USA
Expertise: I love coffee

Espresso: Fiorenzata Bricoletta
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Posted Thu Jun 28, 2012, 12:31am
Subject: Re: Anyone try the mogiana dry-process peaberry from SM?
 

If your hinge is broke just get two pieces of coat hanger and scrape them down with a knife to remove the coating and some needle nose plies and make two rings to use as the hinges till it get welded..
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