From the volcanic heights of BaliCoffee from the Indonesian island of Bali was formerly sold mainly to the Japanese market. Perhaps it is the changing face of world economics that finds the first... ...more, this particular coffee has been processed using a technique different from the fully wet processWet-processing starts by removing the outer skin of the coffee cherry with a machine called a pulper, then fermenting the remaining fruit (with green bean inside) in water... ...more that is normally used by the larger farms in Bali. The coffee we are roasting today employs a semi-washedAn uncertain term to describe a coffee processing technique somewhere between wet-process and dry-process: Semi-washed has been used, most commonly in Brazil, to describe a hybrid coffee process.... ...more technique that allows for greater development of character and rusticity more akin to neighboring SumatraIndonesians are available as a unique wet-hulled or dry-hulled (washed) coffees. Giling Basah is the name for the wet-hulling process in Bahasa language, and will have more body... ...more or SulawesiSulawesi coffees are low-acid with great body and that deep, brooding cup profile akin to Sumatra. The coffee is sometimes known as Celebes, which was the Dutch colonial... ...more. The result should be outstanding when taken into Full City+City+ roast is an ideal roast level that occurs roughly between 425 and 435 degrees Fahrenheit in many coffee roasters with a responsive bean probe where First Crack... ...more and for the test cuppingCupping is a method of tasting coffee by steeping grounds in separate cups for discrete amounts of ground coffee, to reveal good flavors and defects to their fullest.... ...more I even roasted some to Vienna to have a full range of roasts to test when setting the target for today’s Roastmaster. We decided that the Full City+ roastA roast slightly darker than Full City. At Full City+, the roast is terminated after the first few snaps of second crack. The main cue that distinguishes the... ...more had the best overall character: bittersweetBittersweet is from the language of chocolate, and describes the co-presence of positive bittering compounds balanced by sweetness. It is directly related to caramelization, but has inputs from... ...more chocolateA general flavor or aroma term reminiscent of chocolate. But what type? Usually described with more specifics.: Chocolate is a broad, general flavor or aroma term reminiscent of... ...more, strong tobacco notes, and the brooding character Tom speaks of in the reveiw. The lighter roasts we cupped had no redeeming qualities whatsoever. It is interesting to roast this coffee after roasting so many Centrals and Africans which can taste great, albeit different, at a wider range of roasts. The Bali Kintamani is a coffee that tests the roaster’s patience as first crackFirst crack in one of two distinct heat-induced pyrolytic reactions in coffee. It is distinguished by a cracking or popping sound in the coffee, and occurs between 390... ...more didn’t happen on the Probat until 15:00 into the roast at around 404 degrees. I then had to keep the roast going until the thermo-probe read 450 degrees and I could hear just the slightest hint of second crackAfter First Crack, a roast reaction around 440 to 450 degrees that is distinguished by a snapping sound. Second Crack is the second audible clue the roaster-operator receives... ...more coming on. This happened routinely at the 18:30 minute mark, it never ceases to amaze me how consistent the Probat performs with the same temperature being reached at nearly the same time batch after batch. That is, of course, if each batch has been carefully weighed out beforehand.
