Aug 05 2009
Jacu Bird coffee is the Sh!t
Hello y’all
Well, I told yah that I would get around to posting up one of my hand drawn roasting curves, so here it is. This recent one is a bit nicer than the others, since I decided to actually use a little carpenters square to make it look all prett so that I might obtain a better understanding of what is going on to my roast. This little blots on the right are actually some of the finished product that spilled out of the drum and landed on the paper as I was doing my bet to transfer them to a storage container which happens to be a washed sauce jar.
As you can ascertain, this is the Jacu Bird Bean roasted in my Behmor at P2 for 14:10.
Okay, it is probably hard to realize that I roasted it for 14 minutes and 10 seconds, but I did. First I started the machine at 10:10 then, in order to extend to last leg of the roast and get a darker result i tacked on 3 minutes. Then as the the time was running out I added another minute and thirty to make sure it got to where I wanted it. I heard the first crack kick in at the 13 minute mark and the second crack happened as the roast went past the 14 minute mark prompting me to hit the cool button.
P2: love it leave it throw it a party
While Profile 2 has given me trouble in the past resulting in uneven roasts, I have discovered that with a little tweaking, it becomes the best way to go dark without the Behmor shutting down on me. This time, I got the Jasu bird nicely dark to the point of full city plus which is a real accomplishment with the Behmor especially if you do not skimp on the weight
The poop on the jacu
I knew I was on to something special when I got a good whiff of the Jacu Bird Beans and decided I could not wait until the next day to give them a try.Making coffee the same day as the roast is usually reserved for desperate times but something told me to give this roast a try.
To my surprise the roast tasted great even the same day and got even better throughout the week. This years Jacu Bird Crop is even better than last years. it has a smooth mouthy feel and a great peppermint aftertaste that may or may not be attributed to its unique processing. (for those who do not know, this coffee bean first goes through the the digestive track of the wild Jacu Bird before it is collected cleaned and shipped).
In fact, it is one of my favorite beans of the summer and I plan to grab some more before it disappears again and comes back next year with more hype and a bigger price tag.
