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Topic: The frozen cup & Gesha shots > RE: Post roast 1st thoughts > RE: +Freezing greens (4 msgs / 129 lines)
1) From: miKe mcKoffee
We learned a valuable lesson a couple years ago PNWG II down at Alchemist
John's. Tom had brought (IIRC) Panama lot samples for cupping (plus
Alchemist added a couple ringers). The cupping was held late afternoon
before dinner. You know, after everyone's tastes buds were suitably "primed"
from tasting shots, caps, Americanos, ice coffees etc. all day. As in
fatigued palates. So instead of comparing the Moki's Kona vac frozen greens
vs vac room temp greens just before dinner with espresso over satiated
palates, we compared them AFTER dinner around 9pm! Oops, kind of got
forgotten with everything else going on... But we did it anyway since that
was my "excuse" for last minute hosting PNWG IV;-)
Sorry Ed, we didn't do a cupping per se', let alone blind 3-way. Planned to
simply brew two 32oz Press Pots (both having SwissGold plungers) and do
simply a blind A-B taste comparison. Well it got interesting to say the
least. In my caffeine wired after dinner consumed senses dulled lack of
sleep fatigued state while dumping the two boiling water pre-heated Press
carafes I "clipped them" against each other cracking one of them! But hey,
it didn't break into separate pieces only cracked and Moki's already ground
so went for it. Dumped the grinds in the two Press carafes, everyone got a
good smell of each, then proceeded to fill to almost full, carefully tap
down bloom, and finish filling. I'd grabbed the closest timer handy, which
turned out to be my roasting timer which was in up count mode, and hit start
planning to plunge at 2:30 minutes. (I use a finer press grind and shorter
infusion than commonly used 4min press) But because timer in up count mode
needed to watch it since no alarm would go off at 2:30 minutes. And of
course we be standing around chatting and I glanced down and saw 3:40 on the
timer! I quickly carefully plunged both press pots. So far the cracked
carafe had been holding, but even with gentle plunge uh oh, coffee leaking
through the crack! To say the least it was interesting pouring into the
double A-B row of cups. So now after this "controlled scientific brewing" we
proceeded to taste away, five of us daring coffee fiends with a cup in each
hand. I should also mentioned I blew the second roast last Sunday night,
getting distracted reading List posts while roasting, taking the frozen 3 to
5f slightly darker LFC rather than City+ target. Should have roasted another
batch of the non-frozen to LFC for the comparison but didn't. Overall no
defects noticed in the frozen cup, if anything the frozen greens had better
Kona acidity than the room temp vac stored even though roasted slightly
darker. (Oh 5 month stored, not 6, January to June, duh;-) And as Elaine
noted the best cup was after she dumped the two together! 
While a screwed up botched test in a multitude of ways, we concluded it's
safe to say vac bag sealing and freezing greens at worst seems to do no
damage, and very likely helps maintain acidity. Which makes sense because as
greens get old acidity is the first to go, long before any "bagginess"
creeps in.
And then we pulled shots of the last of the Gesha roast 10pm or so:-) Only
enough for 3 doubles, the last I targeted a 204f ristretto. LFC 12 minute
profile Rosto roasted 6 day rested Panama Gesha makes for absolutely devine
shots BTW! Personally I thought that last 28sec 1.25oz double shot ristretto
should have been pulled about 0.5f higher, Mike (just plain) didn't think so
exclaiming perfection;-) And I was really targeting a wee tighter 1oz 30sec
double shot ristretto not 1.25oz 28sec. Ristetto shot is always the toughest
to nail. So in my book it was no Gesha Godshot ristetto, "only" stupendously
fantabulous, possibly one of the best shots I've tasted in my life, maybe
even the overall best tasting shot I've personally ever pulled, but
certainly no Godshot;-). And since it was the last of that Gesha roast
couldn't pull another!-( Which was really ok since it was now about 10:30pm.
(All Gesha shots pulled on the Bric' not Brute)
I'll quit rambling for now...
Kona Konnaisseur miKe mcKoffee
URL to Rosto mods, FrankenFormer, some recipes etc:http://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.
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2) From: Michael Dhabolt
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I concur!
Re: Gesha shots,
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tasted in my life>
Pretty much a "GodShot" in my book.
Mike (just plain)

3) From: Dave Nielsen
I also agree with miKe and Mike on the Kona tasting.  There was a
slight middle, back of the tongue bite to the non-frozen bean brew
that was gone by the time it cooled, the frozen bean brew maintained
its 'sparkle' through the temperature range.  I was going to mix the
last of them together, as Elaine had done, but found that they were
both gone before I got around to doing it.
My wife, Pat, and I left before the Gesha shots but miKe was kind
enough to gift me with enough for two double shots in a small
vac-sealed bag.  They are going into Sophia (Miss Silvia) later this
afternoon, I'll post impressions later.
--Dave
On 6/26/06, Michael Dhabolt  wrote:
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4) From: Dave Nielsen
Following up on my post below.  Just made my wife and I a set of
double shots of the Gesha.  First one I was a tad off on the grind and
did a 2oz shot in 20 seconds, took Rocky down a notch and pulled the
second and it was pretty much right on, best shot I've pulled in the
week or so since I brought Sophia into the family.  The shot taste was
excellent, on par with an ISH shot I had a couple of years ago and the
after taste (tail in sake terms) is still evident after about 15
minutes.  Great way to spend a Monday afternoon after finally shaking
off the caffeine high from the weekend.
--Dave
On 6/26/06, Dave Nielsen  wrote:
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