Bali Kintamani Arabica

From the volcanic heights of Bali, this particular coffee has been processed using a technique different from the fully wet process that is normally used by the larger farms in Bali. The coffee we are roasting today employs a semi-washed technique that allows for greater development of character and rusticity more akin to neighboring Sumatra or Sulawesi. The result should be outstanding when taken into Full City+ and for the test cupping 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+ roast had the best overall character: bittersweet chocolate, 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 crack 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 crack 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.

Bookmark and Share

3 Responses to “Bali Kintamani Arabica”


  1. 1 treshell

    Time this week keeps me from being able to join on this coffee. NEXT week however I am there. For this week however could you tell us a bit about the cup you hope to have us brew? When the package is first opened and that first deep inhale of bliss what will most experience? Also if we really use this new feature you are offering us what sort of question will we be able to ask? Only roasting? Can we CUp? CAn we order both green and your roasted and ask about them? Are you hoping for the experienced roaster?

    What do you have planned for this?

    Tres

  2. 2 Scott W. Jensen

    What are you using to sample roast with? I thought Tom at one time was using the I-roast to sample roast with and also seem to remember him purchasing a 3 barrel sample roaster from… Brazil? In one of his posts on the Probat 2 barrel sample roaster he mentioned “Is it worth it? Sort of. You cannot match drum roast profiles using this, unless you roast in 8 minutes on your big roaster.” How do you find your roasts from the sample roaster correlate to the roasts you get out of the Probat L-12?

  3. 3 thompson owen

    We use a 3 barrel Pinhalense sample roaster that we run on propane, and we have another 3 barrel Probat this week! A gas sample roaster gives you a fairly wide range of control, partly because of the small batch size, so you can screw it up and roast samples in 4 minutes, or you can bake them at 22 minutes, and everything in between. There’s some old style sample roasters with no air flow control, like many Jabez Burns, that make it difficult. (They can be re-outfitted with new burners and valves and it’s a great improvement). Anyway, you use a sample roaster to preview what will happen on a larger scale. You never truly match roasts, but that’s part of the roasting skill – to interpret what you get from a sample roaster and translate that onto a production machine. -Tom

Comments are currently closed.