HomeRoast Digest


Topic: Mexico Organic Dry-Process Nayarit Rustico (6 msgs / 159 lines)
1) From: Jerry Procopio
I was curious about this dry processed Mexican coffee so I ordered two 
pounds with my last order.  Over the weekend I roasted 1/2 pound in the 
Hottop, aiming for FC since Tom recommended FC as a minimum roast level. 
  The roast got away from me and it "looked" about like somewhere 
between FC+ and Vienna.  A bit darker than I normally roast, but still 
no problem; Tom said FC to FC+ to Vienna.  Being the "patient" man that 
I am, I brewed a pot in the TV about 15 minutes out of the roaster.  I 
always pour a half cup for my wife first, pour mine, then refill hers a 
few minutes later.  As I was pouring mine, she says "don't pour any more 
for me, I don't like this".  It tasted flat, burnt, shallow, and had 
none of the good attributes we have come to enjoy in homeroast.  I have 
often said "the worst I have ever roasted is still better than 
Starbucks".  I am not sure I can still make that claim.  But wait, this 
is unrested coffee.  Maybe in the morning it will be better.  Next day: 
  Not as sharp straight out of the roaster, but still no character. 
Frankly, no "coffee" taste.
Fast forward to Wednesday.  Roast day again in JavaJerry's garage. 
While roasting a 6# load of a blend in the RK, I roasted another 8 oz of 
the Mexican coffee in the Hottop.  This time I stopped short of FC. 
(I've only had the HT a month and am still on a learning curve there). 
This time I had a nice even C+.  It certainly looked nice enough - but 
so did the FC++.  About 30 minutes out of the roaster I brewed a pot. 
It certainly smelled nice as I ground it.  Kind of a chocolaty vanilla. 
  First sip, while waiting to hear my wife say something good or bad - 
mmmmm.. this isn't bad.  A few minutes later, it had cooled just a bit - 
WOW!  Is this Indonesian?  Tom said "Bold intensity/Heavy body, 
chocolate, almond".  Bold yes, chocolate - a nice cocoa flavor somewhere 
in my mouth.  No almonds, but some kind of fruit.  And this coffee was 
less than an hour out of the roaster.  I'm looking forward tasting this 
Dry process Mexican as it matures.
JavaJerry
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2) From: Scott Miller
Jerry,
I was intrigued by Tom's notes on this coffee, so I'll also look forward to
your impressions of this coffee as it matures.
cheers,
Scott
On Jan 31, 2008 4:59 AM, Jerry Procopio  wrote:
<Snip>

3) From: Eddie Dove
Hey Jerry,
Thank for the notes and keep them coming.  I was thinking about
ordering some of this coffee on my next order.
Eddie
-- 
Stop telling God how big your storm is.
Instead, tell the storm how big your God is.
Home Coffee Roasting Blog and Referencehttp://southcoastcoffeeroaster.blogspot.com/On Jan 31, 2008 6:49 AM, Scott Miller  wrote:
<Snip>

4) From: Jerry Procopio
I wish I had Les' palate and gift of description.  On inspection this 
morning, I think these beans look more like C than C+ - but you can't 
always tell by color.  I know I roasted fully through 1st crack in the 
Hottop and maybe 1.5 minutes longer.  I am a failure when it comes to 
logging my roasts and what happens during them.  It is right now just 
short of 48 hours rest for this strange, but wonderful coffee.  I feel 
it probably still needs some rest time because I usually get a little 
"pop" when I unscrew the Mason jar lid that has been on tight since the 
coffee went into the jar and today there was no sound.  The whole beans 
smelled nice - maybe a little chocolatey.  As the grounds shot from the 
Major into the paper coffee bag that I grind into, the aroma wafted up 
at me - chocolate brownie and something floral.  I brewed in the 
technivorm then poured Mickie's half cup (she is my poison tester) and 
served her.  As I was pouring mine, I told her I wanted to know what she 
thought.  Her first comment - "Harar?" No, it's not Harar - I am out of 
that stuff and I need some.  "I taste berries".  So I took my 1st sip. 
Definitely fruit of some kind.  There is none of the Central 
"brightness" in this cup.  It is slightly earthy, but clean, like a 
Sulawesi.  There is a predominate floral fruitiness here, not unlike a 
Harar but with a nice dark bittersweet cocoa lingering aftertaste.  I'm 
not tasting any almond, but that isn't supposed to come through till a 
darker roast (which I burned through on the 1st roast).  I like this 
coffee but it is going back into the cupboard for another 48 hours so I 
can try it as a 96 hour espresso.  I suspect there will be something 
nice dripping out of my portafilter two days from now.  News at 11.
Jerry
Jerry Procopio wrote:
<Snip>
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n:;JavaJerry
org;quoted-printable:JavaJerry's™ Custom Home Roasted Coffee Beans ;RK Drum roasting in Chesapeake, VA
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tel;cell:757.373.3500
note;quoted-printable:JavaJerry's™ Custom Home Roasted Coffee Beans
=
	RK Drum roasting in Chesapeake, VA
x-mozilla-html:TRUE
urlhttp://members.cox.net/javajerry/javajerry.shtmlversion:2.1
end:vcard

5) From: Les
Great descrption.  You are temping me to order more coffee!
Les
On 2/1/08, Jerry Procopio  wrote:
<Snip>

6) From: Rick Copple
I've roasted one pound of this, this past Saturday. I brewed an 
Areopress cup about 45 minutes after roasting in my wok to what I 
believe to be a full city.
It was very fruity. Of course, the non-rested sharpness probably 
contributed to that some. But I forgot I was drinking a Mexican coffee 
and thought I had a Harrar for a while, then remembered, "Hey, this is 
the Mexican coffee!"
Had some more Sunday and it had mellowed out, more chocolate but the 
fruit is still there in the background, and good body, nothing like a 
normal Mexican coffee. Overall, a very nice cup.
Today, though, I'm enjoying some Sid. dry processed. I realized well 
over half the coffees in my stash are dry processed. I guess that says 
something about what I like. :)
This morning at work I kept drinking and drinking it. Cool mix of fruit 
and chocolate there too. Very good stuff.
-- 
Rick Copple


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