HomeRoast Digest


Topic: New to list & Chiapas (8 msgs / 377 lines)
1) From: Wesley Simon

2) From: Wesley Simon
Hi everyone,
I'm new to the list and to homeroasting. A trip to Seattle in 1994 triggere=
d
my love for good coffee and espresso. Until recently, I've relied on
ordering roasted beans on the internet or picking them up locally. I was
introduced to coffee from Chiapas, Mexico while vacationing in Mexico City
in September. In the search to find an online source for this coffee, I
found sites talking about green beans and home roasting. I immediately
picked up a Westbend Poppery II and ordered some beans off ebay. Getting th=
e
beans on ebay probably wasn't the smartest move, but a step in the right
direction nonetheless. I roasted some beans to what I'd consider a Full Cit=
y
roast. Keep in mind here that this is my first roast, so a more experienced
roaster might consider it a different roast. It barely started the second
crack and there was lots of cracking when I dumped it into the collander to
cool. So, I'm assuming I barely reached the second crack. The next day, I
noticed a few of the beans showing oil on the surface. I drank a french
press pot of my first roast and I'm not convinced that it's anywhere near a=
s
good as the month old remains of the coffee I brought back from Mexico.
I had read somewhere that Chiapas is probably best when brought to a City+
roast. Could you guys tell me where City+ is in relation to the first crack=
,
second crack, etc.? Also, what roast do you consider best for this type of
coffee? I've wondered if I should try blending two or three different roast=
s
to get a broader range of flavor from the coffee. I'd be open to any
suggestions you may have.
Thanks,
Wesley Simon

3) From:
Wes:
welcome, welcome.
for me a city + would be after a rolling 1st crack getting into that space between rolling first and 2nd.
I am sure this is no help. 
The only way to enjoy it yourself is to try extending your roast each.
Roast it to where you like it then try longer the next time.
ginny
here we get back to personal taste.
again wes, welcome to the list
<Snip>

4) From: Tom & Maria - Sweet Maria's Coffee
City + roast means that the coffee has gone all the way through first 
crack, and is in that "silent moment" between first and second crack. 
Depending on your popper and your power, it might mean about 20 
seconds after you hear the absolute last "pop" of 1st crack. "City" 
is basically a roast that is completely through 1st crack and stopped 
right away, so the + stands for that extra time. In terms of flavor, 
it can take some sourness off the acidity in the cup, but refers to a 
roast with no "roast taste" overlay on top of the origin flavors ... 
well, I mean you always have roast taste to coffee, most simply 
understood as varying degrees of caramelization of sugars ... for me 
City+ means tastes in the malty, brown sugar range - not dark brown 
sugar, definitely not mollasses. Don't take this too literally 
though. Okay Wesley, are you totally confused yet???
IMHO, City+ is good for Chiapas because it has a nice crisp acidity 
still, and you can taste any special attributes the coffee 
(hopefully) has ... if it is a good green. But that said, Chiapas are 
fairly dense and do roast darker quite well too.
-Tom (who should be in Bolivia but, due to Wilma, is waiting for a flight!)
Hi everyone,
I'm new to the list and to homeroasting.  A trip to Seattle in 1994 
triggered my love for good coffee and espresso.  Until recently, I've 
relied on ordering roasted beans on the internet or picking them up 
locally.  I was introduced to coffee from Chiapas, Mexico while 
vacationing in Mexico City in September.  In the search to find an 
online source for this coffee, I found sites talking about green 
beans and home roasting.  I immediately picked up a Westbend Poppery 
II and ordered some beans off ebay.  Getting the beans on ebay 
probably wasn't the smartest move, but a step in the right direction 
nonetheless.  I roasted some beans to what I'd consider a Full City 
roast.  Keep in mind here that this is my first roast, so a more 
experienced roaster might consider it a different roast.  It barely 
started the second crack and there was lots of cracking when I dumped 
it into the collander to cool.  So, I'm assuming I barely reached the 
second crack.  The next day, I noticed a few of the beans showing oil 
on the surface.  I drank a french press pot of my first roast and I'm 
not convinced that it's anywhere near as good as the month old 
remains of the coffee I brought back from Mexico. 
I had read somewhere that Chiapas is probably best when brought to a 
City+ roast.  Could you guys tell me where City+ is in relation to 
the first crack, second crack, etc.?  Also, what roast do you 
consider best for this type of coffee?  I've wondered if I should try 
blending two or three different roasts to get a broader range of 
flavor from the coffee.  I'd be open to any suggestions you may have.
Thanks,
Wesley Simon
--
                   "Great coffee comes from tiny roasters"
            Sweet Maria's Home Coffee Roasting  -  Tom & Maria
                      http://www.sweetmarias.com                Thompson Owen george_at_sweetmarias.com
     Sweet Maria's Coffee - 1115 21st Street, Oakland, CA 94607 - USA
             phone/fax: 888 876 5917 - tom_at_sweetmarias.com

5) From: miKe mcKoffee
Wesley, I'll add my welcome to the List and home roasting, enjoy the
journey.
Degree of roast wise if you haven't seen it Tom has some good =
information
here: http://www.sweetmarias.com/roasting-VisualGuideV2.htmlSounds like you were/are less than thrilled with your brewing of your =
first
roast. Could be many reasons it wasn't as good the day after roasting as
month old beans your brought back from Mexico.
As Tom alluded to if the greens you got from someone on eBay weren't =
quality
your roasted product never will be either. You can have different lots =
of
the "same" green variety be totally different, in this case Mexican =
Chiapas.
Actually usually will be different. Some great, some mediocre, some down
right terrible. Years ago I'd buy the "same" green Tom was carrying from
someone else for a few cents a pound less and guess what, every time =
they
were far below the quality greens Tom carries. I've learned that =
sometimes
you'll pay a bit more for a specific green from Tom & Maria but they =
will
ALWAYS be the highest quality that particular green variety has to =
offer.
Tom is a very picky cupper and will not carry any green just to fill an
greens origin, if it ain't up to par it ain't gonna be there. 
Next even if the greens you roasted were quality greens it sounds like =
you
brewed them with 1 day or less rest. Quite often, especially with =
lighter
roasts, 2 to 4 days rest are needed for full flavor development. It'll =
also
vary on how roasted. The faster the roast the longer the rest needed.
Typically "standard" air roasts need longer rest then drum roasts. 
Yes, a mélange roast(s) of the same bean can yield a more complex cup =
than a
single roast.
miKe mcKoffee
URL to Rosto mods, FrankenFormer, some recipeshttp://mdmint.home.comcast.net/coffee/Rosto_mod.htmUltimately the quest for Koffee Nirvana is a solitary path. To know I =
must
first not know. And in knowing know I know not. Each Personal =
enlightenment
found exploring the many divergent foot steps of Those who have gone =
before.
www.MDMProperties.net
	From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Wesley Simon
	Sent: Monday, October 24, 2005 11:30 AM
	
	Hi everyone,
	
	
	I'm new to the list and to homeroasting.  A trip to Seattle in 1994
triggered my love for good coffee and espresso.  Until recently, I've =
relied
on ordering roasted beans on the internet or picking them up locally.  I =
was
introduced to coffee from Chiapas, Mexico while vacationing in Mexico =
City
in September.  In the search to find an online source for this coffee, I
found sites talking about green beans and home roasting.  I immediately
picked up a Westbend Poppery II and ordered some beans off ebay.  =
Getting
the beans on ebay probably wasn't the smartest move, but a step in the =
right
direction nonetheless.  I roasted some beans to what I'd consider a Full
City roast.  Keep in mind here that this is my first roast, so a more
experienced roaster might consider it a different roast.  It barely =
started
the second crack and there was lots of cracking when I dumped it into =
the
collander to cool.  So, I'm assuming I barely reached the second crack.  =
The
next day, I noticed a few of the beans showing oil on the surface.  I =
drank
a french press pot of my first roast and I'm not convinced that it's
anywhere near as good as the month old remains of the coffee I brought =
back
from Mexico.  
	
	I had read somewhere that Chiapas is probably best when brought to a
City+ roast.  Could you guys tell me where City+ is in relation to the =
first
crack, second crack, etc.?  Also, what roast do you consider best for =
this
type of coffee?  I've wondered if I should try blending two or three
different roasts to get a broader range of flavor from the coffee.  I'd =
be
open to any suggestions you may have.
	
	Thanks,
	
	Wesley Simon

6) From: Wesley Simon
I wanted to give everyone an update on my coffee roasting. The "High Grown
Chiapas" that I purchased on Ebay never turned out. I tried three different
roasts with plenty of degassing time without success. I ultimately asked th=
e
guy from Ebay to refund both my money and shipping charges. After making
some comment about certain batches being better than others, he promptly
refunded all my money. I have a feeling that he knows the coffee he's
selling is crap. I'm new to coffee roasting, but not new to coffee drinking=
!
I know crap when I taste it.
I also placed an order from Sweet Maria's for the 8 lb sampler.
On 10/24/05, Wesley Simon  wrote:
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7) From: miKe mcKoffee
Glad to hear he turned out to be a (somewhat) ethical eBay seller and
refunded. Enjoy the SM 8lb sampler!
miKe mcKoffee
URL to Rosto mods, FrankenFormer, some recipeshttp://mdmint.home.comcast.net/coffee/Rosto_mod.htmUltimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.
www.MDMProperties.net 
	From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Wesley Simon
	Sent: Tuesday, November 01, 2005 9:04 AM
	I wanted to give everyone an update on my coffee roasting.  The
"High Grown Chiapas" that I purchased on Ebay never turned out.  I tried
three different roasts with plenty of degassing time without success.   I
ultimately asked the guy from Ebay to refund both my money and shipping
charges.  After making some comment about certain batches being better than
others, he promptly refunded all my money.  I have a feeling that he knows
the coffee he's selling is crap.  I'm new to coffee roasting, but not new to
coffee drinking!  I know crap when I taste it.  
	
	I also placed an order from Sweet Maria's for the 8 lb sampler.

8) From: Sandy Andina
--Apple-Mail-18-97362020
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SM's Chiapas Udepom is my go-to everyday drip bean. Great stuff. Sad  
that the co-op was so hard-hit by the hurricanes.
On Nov 1, 2005, at 11:04 AM, Wesley Simon wrote:
<Snip>
Sandy Andina
www.sandyandina.com
--Apple-Mail-18-97362020
Content-Transfer-Encoding: quoted-printable
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	charsetO-8859-1
SM's Chiapas Udepom is my go-to =
everyday drip bean. Great stuff. Sad that the co-op was so hard-hit by =
the hurricanes.
On Nov 1, 2005, at 11:04 AM, Wesley Simon =
wrote:
I wanted to give everyone an update on my coffee = roasting.  The "High Grown Chiapas" that I purchased on Ebay never = turned out.  I tried three different roasts with plenty of degassing = time without success.   I ultimately asked the guy from Ebay to = refund both my money and shipping charges.  After making some comment = about certain batches being better than others, he promptly refunded all = my money.  I have a feeling that he knows the coffee he's selling is = crap.  I'm new to coffee roasting, but not new to coffee drinking!  = I know crap when I taste it.  I also placed an order = from Sweet Maria's for the 8 lb sampler. = On 10/24/05, Wesley Simon <gm.wesley> = wrote: Hi everyone, I'm new to the list and to = homeroasting.  A trip to Seattle in 1994 triggered my love for good = coffee and espresso.  Until recently, I've relied on ordering roasted = beans on the internet or picking them up locally.  I was introduced to = coffee from Chiapas, Mexico while vacationing in Mexico City in = September.  In the search to find an online source for this coffee, I = found sites talking about green beans and home roasting.  I = immediately picked up a Westbend Poppery II and ordered some beans off = ebay.  Getting the beans on ebay probably wasn't the smartest move, = but a step in the right direction nonetheless.  I roasted some beans = to what I'd consider a Full City roast.  Keep in mind here that this = is my first roast, so a more experienced roaster might consider it a = different roast.  It barely started the second crack and there was = lots of cracking when I dumped it into the collander to cool.  So, I'm = assuming I barely reached the second crack.  The next day, I noticed a = few of the beans showing oil on the surface.  I drank a french press = pot of my first roast and I'm not convinced that it's anywhere near as = good as the month old remains of the coffee I brought back from Mexico. = I had read somewhere that Chiapas is probably best when = brought to a City+ roast.  Could you guys tell me where City+ is in = relation to the first crack, second crack, etc.?  Also, what roast do = you consider best for this type of coffee?  I've wondered if I should = try blending two or three different roasts to get a broader range of = flavor from the coffee.  I'd be open to any suggestions you may = have. Thanks, Wesley Simon = Sandy = Andinawww.sandyandina.com = --Apple-Mail-18-97362020--


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