If you’re struggling to get your Bourbon Caturra beans from 88grains to roast evenly on a Gene Cafe, you’re not alone. This conundrum has left many coffee enthusiasts scratching their heads, especially when compared to their cost-effective Costa Rican counterparts. Let’s delve into the unique characteristics of Bourbon Caturra that might be causing your roasting woes.
Bourbon Caturra beans are a popular variety in Central America due to their bright acidity and sweet flavor notes. However, they require more attention during the roasting process compared to Costa Rican beans. This is primarily because of their small size and dense structure, which can lead to uneven heat distribution and scorching if not handled correctly.
Additionally, the chaff—the thin layer of skin on the bean that needs to be removed during roasting—can cling tenaciously to Bourbon Caturra beans. This can cause issues with airflow, further exacerbating uneven roasting and leaving chaff behind.
1. Be patient and meticulous when roasting Bourbon Caturra beans. They require more attention due to their small size and dense structure. 2. Ensure proper airflow during the roasting process to help remove stubborn chaff and promote even heat distribution. 3. Experiment with different charging temperatures and weight loss rates to find the optimal settings for your Bourbon Caturra beans on a Gene Cafe.
Have you encountered similar issues or found solutions that work.
Roasting Bourbon Caturra can be a rewarding but challenging endeavor. Have you encountered similar issues or found solutions that work? Share your experiences and insights in the comments below, and let’s continue the conversation about crafting the perfect cup of coffee.
Questions & Answers
What is Bourbon Caturra?
Bourbon Caturra is a coffee variety, a cross between Bourbon and Caturra varieties. It’s known for its high acidity and sweet flavor profile.
Where does Bourbon Caturra originated from?
Bourbon Caturra originated in Central America, specifically Costa Rica. It’s named after the Bourbon district in Java, Indonesia, where coffee cultivation began.
Information sourced from industry reports and news outlets.
