HomeRoast Digest


Topic: Mexico FTO Chiapas - Special Lot (5/2006) (3 msgs / 89 lines)
1) From: David Morgenlender
Mexican coffees are some of my favorites.  So I was looking forward to =
roasting
these beans, even though they're old.  I think the roast ended up =
somewhere
between C+ & FC (using my GC).  
I first tried these beans after 19 hrs. rest.  The brew tasted good, but =
nothing
exceptional about it.  I thought it must need more rest.
Today was my 2nd try, at almost 5 days rest, brewed in my Technivorm.  =
When I
opened the vac. sealed mason jar, I became VERY optimistic ... the aroma =
was
strong & unbelievably nice, with strong milk chocolate among numerous =
others.
But the brew was unexceptional, without any chocolate whatsoever.  But as=
 I
headed out of my office awhile later, I grabbed my mug to bring to the =
kitchen
... I was surprised to notice over an inch of coffee left in the bottom =
... of
course it couldn't go to waste!  This tasted great with overwhelming milk
chocolate!
I've had coffee improve as it cooled, but this was extreme!  Have any of =
you had
this experience with this bean?  Do you think this behavior would =
indicate old
beans, need to improve brewing, &/or need to improve roasting?
Dave
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Dave Morgenlender
e-mail: dmorgen
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2) From: Larry Johnson
I just roasted the Chiapas from this year to about the same as yours,
maybe more FC, using an iRoast2 and had amazing chocolate from about
day 3 of rest for the next 4 days, when I finished it. I have heard
that old beans have a very short "sweet spot" in the rest period,
where the best flavors peak and then vanish quickly, but I was
assuming that the beans had to be a couple of years old or more before
that sort of thing presented itself. I would imagine that your storage
environment has something to do with it as well.
As for whether your roast could have been a factor, I'm no expert (and
I didn't even stay at a Holiday Inn Express last night) but I would
think that you could try a slightly longer roast, taking it to FC/FC+.
At least, that's what I would try. But I'm no expert.
On 10/28/07, David Morgenlender  wrote:
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Larry J

3) From: Sean Cary
I am drinking a Honduran FTO that Tom/Sweet Maria's roasted - and the
same thing, as it gets cooler, it gets more chocolate...  Left my mug
on the desk while at a meeting, same thing  - had a bit in the bottom,
couldn't waste it and it was very smooth - STRONG chocolate.
Usually I don't leave coffee in the mug since I polish it off, so
cannot compare this to other beans I have had/roasted.
Sean
On 10/30/07, Larry Johnson  wrote:
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