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Topic: most chocolate notes? (12 msgs / 245 lines)
1) From: John Abbott
What bean (to what roast) do you personally think offers the most
pronounced chocolate notes?    I just read Tom's cupping of the
Maragogype where he likens the flavor to a chocolate coated orange slice
(once my favorite candy) but I can't get that degree of sweetness or
chocolate.  The chocolate is there - but not the top flavor.
John - waiting for my temp and the ambient temp to drop so I can roast
more Maragogype

2) From: Craig Shields
<Snip>
Well, heck.  I've already been called a moron once
tonight by someone on the list, so I have no fear of
you CSAers scoffing at me.
I find that Mysore Nuggets, beyond making me giggle
when I say it, has a fairly pronounced chocolate note
when roasted full city.
Or you can just roast chocolate-covered espresso
beans.  :)
Cheers;
Craig
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3) From: Michael Vanecek
Not every crop, but Ugandan bugisu (my wife likes the name - Boogy Sue) 
and zimbabwe also do it for me too. Darker roasts, of course. I've been 
experimenting with lighter roasts lately, so it's not always apparent in 
the cup...
Cheers,
Mike
His would be sore too if he roasted them any at all... :)
Craig Shields wrote:
<Snip>

4) From: alfred
:Yup, I'll second this post. After resting 48 hours as Tom suggests, when
you open the jar, it is "death by chocolate"
The wife who doesn't drink coffee but loves chocolate, when she takes a
whiff says,
"Why can't you get your coffee to taste like that?"

5) From: Michael Vanecek
Hee, fix her a cup, and if it's not chocolatey enough - put a big 
tablespoon of chocolate in it... You can't go wrong with that - they go 
together so well...
Grin,
Mike
alfred wrote:
<Snip>

6) From: John Abbott
Thanks guys - my boogy sue order is in.   
On Sat, 2004-08-21 at 08:32, alfred wrote:
<Snip>

7) From: John Abbott
Oh now you've done it Craig.  How could I possibly be thinking of
anything but pain now?
On Fri, 2004-08-20 at 23:34, Craig Shields wrote:
<Snip>

8) From:
For me a Zimbabwe taken into the second...
On Fri, 20 Aug 2004, John Abbott wrote:
<Snip>

9) From: Jean
Last spring, Bob and I had roasted and exchanged Tom's Nicaragua =
Organic/ Fair Trade Segovia and Bolivia Organic Cenaproc Co-op.  After =
our taste tests, Bob combined what was left and took it to the office.  =
Shortly afterward he sent me a note about what a great, VERY chocolate-y =
combination it was.  I tried it, and, had I not made it myself, I would =
have sworn someone had slipped some chocolate into it.  Bob and I roast =
in a Z&D, so of course, YMMV, but I would at least try this combination.
Good luck,
Jean  :~)

10) From: Oaxaca Charlie
--- John Abbott  wrote:
<Snip>
 I STILL haven't managed to read all of last Thursday's posts,
maybe I never will, but before this thread fades away I should
mention that of all the beans I've bought this year, Tom's
Mexican Pluma Hidalgo "Trinidad" has the most chocolate notes.
Roasted a bit into second crack it has a strong chocolate syrop
flavor in the aftertaste, especially as it cools. The Ugandan
Bugisu this year has none of the bakers' chocolate that it had 2
years ago. The organic Bugisu has a milk chocolate flavor at
full city, full city+ roast, but it's inseperable from the
raspberry (Tom says strawberry) syrup flavor. The Nicaraguan
Maragogype also has a light, milk chocolate taste.The Guate
Antiqua also has mild , light milk chocolate. The Oaxacan has a
denser, semi-sweet chocolate that's more like hot fudge. A
spoonfull of sugar in the cup really brings out.
  Charlie
=====
Brick Oven Roasting in British Columbia
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11) From: Lesley Albjerg
Charlie,
When I made a Cappo for my wife out of the Mexican Pluma Hidalgo "Trinidad", she thought I had added chocolate to it!  It is a wonderful coffee!
 
Les
Oaxaca Charlie  wrote:
--- John Abbott wrote:
<Snip>
I STILL haven't managed to read all of last Thursday's posts,
maybe I never will, but before this thread fades away I should
mention that of all the beans I've bought this year, Tom's
Mexican Pluma Hidalgo "Trinidad" has the most chocolate notes.
Roasted a bit into second crack it has a strong chocolate syrop
flavor in the aftertaste, especially as it cools. The Ugandan
Bugisu this year has none of the bakers' chocolate that it had 2
years ago. The organic Bugisu has a milk chocolate flavor at
full city, full city+ roast, but it's inseperable from the
raspberry (Tom says strawberry) syrup flavor. The Nicaraguan
Maragogype also has a light, milk chocolate taste.The Guate
Antiqua also has mild , light milk chocolate. The Oaxacan has a
denser, semi-sweet chocolate that's more like hot fudge. A
spoonfull of sugar in the cup really brings out.
Charlie
=====
Brick Oven Roasting in British Columbia
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12) From:
This Mexican is my current favorite coffee, it's really excellent. There
was another Mexican previous to this that was similar in taste, maybe
similar in name too but I'm too lazy to look it up right now. The uganda
from a year or so ago also had a lot of chocolate notes as someone else has
mentioned. Sometimes I absolutely love the uganda and sometimes it's just
meh to me, can take it or leave it. I think the Mexican is a great coffee
to give to people who want you to roast coffee for them as it doesn't have
any funky or "different" tastes and is just plain good coffee. When I first
started home roasting I made the mistake of handing out some Moka Kadir all
around, which was a bit too much for those Folgers-loving folks. I guess it
wasn't such a bad idea though as none of them have ever bugged me to roast
them any more coffee. ;o)
Teresa
From: Lesley Albjerg 
Subject: Re: +most chocolate notes?
To: homeroast
Reply-To: homeroast
 
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Content-Type: text/plain; charset=us-ascii
 
Charlie,
When I made a Cappo for my wife out of the Mexican Pluma Hidalgo
"Trinidad", she thought I had added chocolate to it! It is a wonderful
coffee!
Les


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