Post by max3732 on Jun 15, 2021 15:25:02 GMT -5
I ordered 1 lb of the raw UGANDA SEMULIKI FOREST 2020 DIRECT TRADE as well as the BELIZE ORGANIC - 2020
There are notes on the website for each.
For the Uganda:
Feel completely free to take a strong and bold approach here. It has loads of chocolate and fruit that not only can take a firm roasting hand, but will benefit from it.
The roast profile for my evaluation was 11.50/2.30/5.15 @ 262 F. The EOR was just a higher than some taking into account the bold Amelonado chocolate character .
If you are using a Behmor, P1 for 18-19 minutes with 2 lbs will be just fine. Go by the aroma. When it turns sharper near the end of the count down, you are done. If it isn't there yet, add a bit more time waiting for the turn of aroma.
Belize:
Finally, I have found this bean accepts a pretty wide roasting curve. Light, medium or heavy, the flavor changes, but just does not go bad. Go for it, have fun, and enjoy - that's what this journey is all about anyway.
In this particular case I kept the EOR lower to bring out some balancing brightness but kept the Finishing phase long (5 minutes) so that there was full heat penetration to the core of the bean so astrigency is kept in check. The profile curve associated with the spider chart is 12.5/2.5/5 @ 248 F.
From that I take it to mean you can have the Uganda at a higher temperature than the Belize. It is also harder to mess it up. I'm guessing the "profile curve" means the internal temperature the bean should reach?
With the whole bean he gives pretty specific general information with gradually decreasing the temperature on 5 minute increments after stirring and keeping at 350 after the 1st 5 minutes. Is there an equivalent for these nibs I purchased?
How would you go about roasting each of them?
There are notes on the website for each.
For the Uganda:
Feel completely free to take a strong and bold approach here. It has loads of chocolate and fruit that not only can take a firm roasting hand, but will benefit from it.
The roast profile for my evaluation was 11.50/2.30/5.15 @ 262 F. The EOR was just a higher than some taking into account the bold Amelonado chocolate character .
If you are using a Behmor, P1 for 18-19 minutes with 2 lbs will be just fine. Go by the aroma. When it turns sharper near the end of the count down, you are done. If it isn't there yet, add a bit more time waiting for the turn of aroma.
Belize:
Finally, I have found this bean accepts a pretty wide roasting curve. Light, medium or heavy, the flavor changes, but just does not go bad. Go for it, have fun, and enjoy - that's what this journey is all about anyway.
In this particular case I kept the EOR lower to bring out some balancing brightness but kept the Finishing phase long (5 minutes) so that there was full heat penetration to the core of the bean so astrigency is kept in check. The profile curve associated with the spider chart is 12.5/2.5/5 @ 248 F.
From that I take it to mean you can have the Uganda at a higher temperature than the Belize. It is also harder to mess it up. I'm guessing the "profile curve" means the internal temperature the bean should reach?
With the whole bean he gives pretty specific general information with gradually decreasing the temperature on 5 minute increments after stirring and keeping at 350 after the 1st 5 minutes. Is there an equivalent for these nibs I purchased?
How would you go about roasting each of them?