HomeRoast Digest


Topic: Chocolatey coffee recommendations (16 msgs / 256 lines)
1) From: DeCambre.Peter
I will be out of the office starting  11/26/2002 and will not return
until 12/02/2002.
I will respond to your message when I return.
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

2) From: Kris McN
Okay, my Peeps,
I need recommendations and I know you guys have them.  I'm now out of the
first trimester and coffee has become palatable to me again.  I allow myself
a cup or two a day, nothing too crazy.  However, my palate and preferences
have changed up on me.  Pre-pregnancy I tended to prefer the fruity/floral
E. Africans.  My stash is full of Misty Valley, Sidamo, late harvest Yirg,
and the like, with a little Congo Kivu peaberry thrown in for good
measure.   But now all I want is the chocolatey coffee.  A friend brought
over some Panama Boquete-Maunier Estate the other day and when I tasted the
Chocolatey Goodness I flipped!  Now it's what I crave.  Not coffee WITH
chocolate, mind you, or even chocolate itself, I'm talking the Chocolate
Bomb coffee.  I need to update my stash and I want specific recommendations
for the choc-tastic beans.  Milk to bittersweet and all in between.  The
more chocolatey the better.  Am I making myself clear here?  Please give
your recommendations for beans and the roasts and rests that will maximize
the chocolatey chocolateness, if you would.
If it matters, I roast with the HG/BrM and I brew exclusively with a french
press.
Help a pregnant lady out,
Kris McN

3) From: Jason
Kris,
I am preying for more of the Maunier Estate also, I really hope it comes up
well this year.  I am in search of the same at the moment if you come up
with a good one, please let us know.
On 4/25/07, Kris McN  wrote:
<Snip>

4) From: Eddie Dove
Kris,
There are many, but just a couple ...
If the pregnantly lady ever needs to go decaf, the El Salvador PN Las
Ranas WP Decaf roasted to Full City+ is really chocolaty.  The Java
combined 50/50 with the Guatemala Fraijanes roasted to Full City+ is
also a very nice, chocolate cup.  They can both make good chocolaty
cups by themselves as well, the Java having the thick, oily body.
Hope this helps ...
Eddie
-- 
Docendo Discimus
Home Coffee Roasting Blog and Profiles for the Gene Cafehttp://themeyers.org/HomeRoast/On 4/25/07, Jason  wrote:">http://southcoastcoffeeroaster.blogspot.com/Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/On 4/25/07, Jason  wrote:
<Snip>

5) From: Leo Zick
tom commented that the panamas (central americas in general?) have been slow
b/c hes not happy with them to date.
i just finished some la berlina estate, great stuff.
On 4/25/07, Eddie Dove  wrote:
<Snip>

6) From: Jason
Leo,
I am doing another roast of the La Berlina I found to give it another shot
tonight.  I roasted my first into full city +, and I think it was just a tad
to much to really let the coffee shine though.  It was a tad bland and flat
at that point, I think the target for mine is going to be a C+ perhaps on
the lighter side of FC....

7) From: Jason
I can't wait to get home today, many of the coffee's on this list should be
sitting on my doorstep!  Least from the ones available right now.

8) From: Leo Zick
i took it to C+ to FC last time too. right before 2nd crack.
On 4/25/07, Jason  wrote:
<Snip>

9) From: Jason
Leo,
When I took it FC+, while I can't describe like Tom, I would call it
flat/bland/a bit burned, with hits of deep fried chocolate what were your
results with lighter roasts?
On 4/25/07, Leo Zick  wrote:
<Snip>

10) From: Les
Kris,
The Guatimala Aqua Tibia should be high on your list.  The Peru Las Delicias
- Zenon Vargas has some nice chocolate too.  I like the Costa Rican Dota -
Conquistador for chocolate too.  Tom said he had some good Oaxaca Mexican
coffees coming, they usually have great chocolate too.  I am sorry your
thread degenerated so rapidly into a discussion or roasts rather than
potential coffees.  Enjoy the coffee and I hope all goes well with your new
addition.
Les
On 4/25/07, Kris McN  wrote:
<Snip>

11) From: Leo Zick
ive never eaten fried chocolate, so i dont know what that would taste like,
but when i roasted right before FC it was smooth with chocolate undertones.
not really caramelly, just chocolate, i guess like bakers chocolate - dark
not milk chocolate, unless you add milk. lol
On 4/25/07, Jason  wrote:
<Snip>

12) From: Steven Van Dyke
My ever-indulgent wife likes the choco-coffees.  South America is 
your friend.  Just check Tom's descriptions.
At 11:12 AM 4/25/2007, you wrote:
<Snip>

13) From: stereoplegic
the IMV, Sidamo, and the Congo Kivu Peaberry can all be good chocolate 
coffees w/ a nice long roast (not necessarily darker, just a min or two 
longer than usual, about FC to FC+) and plenty of rest. i like getting 
to 300 F around 5 min, 1st at about 10, end of roast around 15 min, just 
on the verge of or just into 2nd. hope this helps.
krismcn wrote:
<Snip>

14) From: Derek Bradford
I've been roasting Moka Kadir in my GC lately and it's been like
drinking hot chocolate.  I've been roasting to just into 2nd crack (a
few seconds or so).  At 24 hours the chocolate is most prominent, but
after 3 days it's still heavy chocolate but a little more mellow; it's
more interesting.  I've been brewing as espresso and drinking as
cappuccinos/macchiattos.
--Derek

15) From: Sean Cary
I find Moka Kadir blend to have chocolate flavors - IF I don't roast it too
dark.  I over roasted a batch week before last and it was pretty nasty.
 
Sean
 
Sean M. Cary
Major USMC
Tempus Fugit Memento Mori  
From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Steven Van Dyke
Sent: Wednesday, April 25, 2007 7:26 PM
To: homeroast
Subject: Re: +Chocolatey coffee recommendations
My ever-indulgent wife likes the choco-coffees.  South America is your
friend.  Just check Tom's descriptions.
At 11:12 AM 4/25/2007, you wrote:
Okay, my Peeps, 
I need recommendations and I know you guys have them.  I'm now out of the
first trimester and coffee has become palatable to me again.  I allow myself
a cup or two a day, nothing too crazy.  However, my palate and preferences
have changed up on me.  Pre-pregnancy I tended to prefer the fruity/floral
E. Africans.  My stash is full of Misty Valley, Sidamo, late harvest Yirg,
and the like, with a little Congo Kivu peaberry thrown in for good measure.
But now all I want is the chocolatey coffee.  A friend brought over some
Panama Boquete-Maunier Estate the other day and when I tasted the Chocolatey
Goodness I flipped!  Now it's what I crave.  Not coffee WITH chocolate, mind
you, or even chocolate itself, I'm talking the Chocolate Bomb coffee.  I
need to update my stash and I want specific recommendations for the
choc-tastic beans.  Milk to bittersweet and all in between.  The more
chocolatey the better.  Am I making myself clear here?  Please give your
recommendations for beans and the roasts and rests that will maximize the
chocolatey chocolateness, if you would.  
If it matters, I roast with the HG/BrM and I brew exclusively with a french
press.
Help a pregnant lady out,
Kris McN  

16) From: Kris McN
Well, I knew you guys would come through for me, and you did!  Thanks to
everyone for bean, roast, and rest recommendations.  I just put in a SM
order:
Guatemala Fraijanes - Finca Agua Tibia -5 lbs
Costa Rica Dota Tarrazu -Conquistador -10 lbs
SM's Moka Kadir Blend -5 lbs
Peru Las Delicias - Zenon Vargas -5 lbs
  El Salvador PN Las Ranas WP Decaf -2 lbs
Psyched!
Kris McN


HomeRoast Digest