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Author Topic: Ethiopian Kuza  (Read 5169 times)

Dry bean.

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Ethiopian Kuza
« on: 08/09/2010, 05:07 PM »
Roasted 625 grams of this the other day, 13 mins to FC @ 200C, another 6 mins to SC @ approx 225C, stopped the roast @ 230C at approx level 10.
This is the second time I have roasted this bean and I have to say compared to others I have had its pretty darned average, if I had to rate it I'd say about 5 out of 10. :(


Cheers,

Dry Bean.

Old age and treachery always overcomes youth and skill. (Willie Nelson)

Double Ristretto

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Ethiopian Kuza
« Reply #1 on: 09/09/2010, 08:40 AM »
perhaps that explains why you don't see it around very often!

dR :D

askthe coffeeguy

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Ethiopian Kuza
« Reply #2 on: 09/09/2010, 10:43 AM »
have you tried adjusting your roast profile?

I had a similar problem with the Mountain Top last year - no matter what I tried it still tasted crap!
"The crema which dissipates is not the lasting crema..."

Dry bean.

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Ethiopian Kuza
« Reply #3 on: 09/09/2010, 12:20 PM »
have you tried adjusting your roast profile?

I had a similar problem with the Mountain Top last year - no matter what I tried it still tasted crap!
Only the second time I've roasted it, still have a couple of kilo's left so will play with the profile a bit, don't hold much hope, its drinkable but this SO has found its way onto my do not buy list. ;)
Cheers,

Dry Bean.

Old age and treachery always overcomes youth and skill. (Willie Nelson)

Koffee Kosmo

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Ethiopian Kuza
« Reply #4 on: 06/11/2010, 12:13 AM »
I have 2.5 kg left of Ethiopian Kuza

From memory, this bean likes a quick ramp up to first crack @9 min and 8 min to second crack

I have also roasted it with a skow ramp up to first crack @ 15 min and 4 min to second crack

I found the 9 min to first crack tasted better

However one point to note with most African beans
They need a longer time to degas - up to 10 days

I am back into the African continent beans for the next month and will roast a batch up

KK
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Dry bean.

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Ethiopian Kuza
« Reply #5 on: 08/11/2010, 01:21 PM »

From memory, this bean likes a quick ramp up to first crack @9 min and 8 min to second crack


KK

Thanks for the tip KK, will try something similar next time I roast some, I still have a little over 1200 grams left.

Cheers,

DB. :)
Cheers,

Dry Bean.

Old age and treachery always overcomes youth and skill. (Willie Nelson)

Koffee Kosmo

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Ethiopian Kuza
« Reply #6 on: 18/11/2010, 11:15 PM »
Roasted a batch of Kuza on the weekend
850 gram batch as per above profile

Drinking now
Pour is syrupy out of the group handle
Hard to explain the taste only a few days post roast but its not unpleasant
However, its beautiful with milk as it cuts through with a strong flavour burst that lingers

KK 
Bezzera Strega Lever: Mazzer Robur conical grinder Pullman Barista Tamper Convex:  Designer of the KKTO Home Roaster:

Blog - http://koffeekosmo.blogspot.com

Dry bean.

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Ethiopian Kuza
« Reply #7 on: 24/11/2010, 05:18 PM »
Roasted another batch of Kuza about a week ago, took it way darker than previous lots and must say I'm much happier with the result (always have preferred darker Italian style roasts) would still not list it as a favourite however it makes a nice espresso, lots of crema, and my wife has commented favourably on it as a capuccino. :)
Cheers,

Dry Bean.

Old age and treachery always overcomes youth and skill. (Willie Nelson)

Dry bean.

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Ethiopian Kuza
« Reply #8 on: 30/11/2010, 12:03 AM »
Roasted another 625 gram batch today, took it a lot slower 14 mins to FC and another 6 to second, still not as dark as my last effort but tried it this evening and must say even at this stage I'm quite impressed, very nice as a shot and compliments from guests as a cappuccino and long black.
Last of my supply but suspect will order if it becomes available again. ;)
Cheers,

Dry Bean.

Old age and treachery always overcomes youth and skill. (Willie Nelson)

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