Sep 05 2009
Bags of Mogiana and stuff
I got some nice 8 oz degassing bags from the Green Coffee Buying Club last month. Here is a a batch of Tanzanian Blackburn Estate AA resting in one after being roasted. This batch was sort of an experiment with my Behmor in which I Roasted 13 ounces on the 16 oz (thats 1 elbow to you slines*) setting. I roasted it on P3 for about 19 minutes. I heard the first crack 17:30 into the roast and the second crack came 30 seconds into the cool cycle.
Now you may ask why I did this. Especially with the remainder of the beans that I have been raving about for the past year. Why would I waste the last of my precious batch one a foray into the unknown. Well, to tell you the truth, I have no idea why I did it. I just felt the need to fill the bag. A compulsion that came to me last week.
It all started with the Mogiana…
The Brazilian Dry Process Mogiana to be precise. This bean turned out a real kick in the head (in a good way) and I had decided that I wanted to share this with one of sibs who happens to be addicted to coffee almost as bad as I am.
I wanted to give her a bag of this stuff. But I did not what to give her a bag that looked half full, which my new bags look when I roast up only 8 oz. I thought that this would look kinda tacky, so I decided to fix the problem by going for whole LB of the Mogiana (she loved the name btw). This gave me a whole bunch of beans, enough to fill the bag plus have a little left over for me.
This however then gave me the idea of always making enough to fill my new bags. Xmas is coming up after all and I do not want to be sending out tacky looking gift bags that look half full. So, the experimentation has begun.
Roasting 12 to 10 oz’s on the pound setting also gives me the benefit of hitting a darker roast that I can never get to before the cooling cycle in the Behmor hits. And now that I know a little bit more about the curves,I am pretty sure I can handle it.
Of course, I have been keeping a close eye on it to make sure no fire starts.
