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Topic: in search of chocolaty taste in coffee (19 msgs / 398 lines)
1) From: Paul Helbert
The thread "good/bad something or other about elusive blueberry" is
interesting. I do taste (or at lest smell)  the berries and do like
the centrals and Kenyas. I am still trying to identify the chocolate
taste which so often shows up in Tom's notes. Folks talk about
"chocolate bombs" as if they are tired of it.I am trying to figure out
what folks are talking about. This evening I did a search on Sweet
Maria's website and cross checked with my stash. I have three which
are listed as having chocolate or "bittersweet chocolate" hints,
notes, flavors or whatever. I usually do not roast as dark as where
the chocolate is mentioned. Of these three (Brazil Cerrado Screen
Dried Moreninha Formosa, Sulawesi Mt Alla, Yemen Mattari) which do you
think I should try first in search for this flavor? I am prepared to
go to FC+ or beyond in this quest.
By the way, I just ate a bunch of simi-sweet Cadbury's "Royal Dark"
semi-sweet chocolate, a Heath bar, an Oreo and drank a cup of Cacoa
Reserve Mayan Blend  to make sure I haven't forgotten the taste of
chocolat.
-- 
Paul Helbert
Prepackaged, roasted & ground coffee,,,
Some of the worst ideas since sliced bread.
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2) From: Bill
Paul,not gonna answer your question, becuase i don't know an answer.
 however, i found some chocolate in the sumatra classic mandheling at 50/50
FC/FC+.  Not what I'd call a chocolate bomb, but definitely chocolatey.
good luck on your quest
bill
On Sun, Apr 27, 2008 at 6:50 PM, Paul Helbert 
wrote:
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3) From: Paul Helbert
Thanks, Bill. I have some of that. Must have missed the mention of
chocolate in the description. I'm itching to roast something this
evening.
How long did you rest the Mandheling before you tasted the chocolate?
On Sun, Apr 27, 2008 at 9:02 PM, Bill  wrote:
<Snip>
-- 
Paul Helbert
Prepackaged, roasted & ground coffee,,,
Some of the worst ideas since sliced bread.
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4) From: Eddie Dove
Paul,
The Brazil Cerrado Screen-Dried Moreninha Formosa coaxed to the brink
of or just into 2nd crack will give you good chocolate and rustic
fruit with great body after 2-3 days rest.
Eddie
-- 
Docendo Discimus
Home Coffee Roasting Blog and Referencehttp://southcoastcoffeeroaster.blogspot.com/On Sun, Apr 27, 2008 at 7:50 PM, Paul Helbert  wrote:
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5) From: Bill
Last year's mandheling I thought was better after 5 days.
in my very limited experience of this stuff i preferred it days 3-6.  i only
roasted one batch last week.  i roasted more this morning, we'll see how it
came out.
next time i'm gonna do a melange, C+, FC, FC+ to see what I see...
glad i bought 20 lbs of the mandheling.  i'm really enjoying it.
By the way, anyone know if it's "mand-hell-ing" "mand-HE-ling" or
"man-dell-ing"?  I've heard it called all three, and my coffee dorkdom
refuses to allow me to pronounce it incorrectly... ha ha ha.
bill
On Sun, Apr 27, 2008 at 7:11 PM, Paul Helbert 
wrote:
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6) From: Paul Helbert
Okay, I'm off to the garage to roast some of the Brazil Cerrado
Screen-Dried Moreninha Formosa because I have twice as much of it and
won't have to wait as long to drink it.
Thanks!
-- 
Paul Helbert
Prepackaged, roasted & ground coffee,,,
Some of the worst ideas since sliced bread.
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7) From: Jesse Van Der Molen
I have been working my way through 10 pounds of Kenya AA. It is fruity in the lighter roasts and more chocolatey in the darker roasts. When it is on the verge of the second crack, I hit the cool button on my behmor. I hear a second crack or two over the next ten seconds, but that is all the farther it gets. My wife and I were marveling over the last batch because it was so much like unsweetened cocoa. It isn't my favorite taste, but it is remarkably like chocolate!
Paul Helbert  wrote: Okay, I'm off to the garage to roast some of the Brazil Cerrado
Screen-Dried Moreninha Formosa because I have twice as much of it and
won't have to wait as long to drink it.
Thanks!
-- 
Paul Helbert
Prepackaged, roasted & ground coffee,,,
Some of the worst ideas since sliced bread.
Homeroast mailing list
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8) From: Bigskullhead1
Hell Yeah!! I'd like to know more of the chocolate bombs???????????  
Anybody???  Johnny BB
**************Need a new ride? Check out the largest site for U.S. used car 
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9) From: Paul Helbert
I'm back out of the garage.
First roast went too far. I'm not used to doing dark roasts,
especially not in the Behmor where I can not see well. So it must be a
 Vienna or French roast. Very dark but still brownish rather than
black. Shinny but no surface oil. Crunch test is char. Went fifteen or
twenty seconds into second before it stopped. Probably not good for a
Brazil.
Next try was better but I guess I over reacted and cut the roast a tad
short. FC at best, certainly not FC+ which was my target. Crunch test
is nice...maybe even a touch of chocolate? Am I imagining that? Will
see day by day.
I'm having lunch tomorrow with a friend who does espresso regularly,
so I'll give him some of the dark to try out.
-- 
Paul Helbert
Prepackaged, roasted & ground coffee,,,
Some of the worst ideas since sliced bread.
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10) From: Les
Wait until Tom gets some Pacamara beans.  They are always a chocolate Bomb!
Les
On Sun, Apr 27, 2008 at 9:01 PM, Paul Helbert 
wrote:
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11) From: raymanowen
Dark chocolate layered with Montmorency cherry nested on a vanilla ice cream
base with Turkish ground Ethiopian Sidamo sprinkled on top. Analog linear
flavors.
The Ethiopian Sidamo just got to Second for a few snaps out of the 430g of
beans and stopped suddenly. It's going with Sarah in the wee hours of the
morning- I'll grind it and pack 60g for their 12 cup Gevalia coffee maker.
I have some paper filters in my filter museum and maybe I'll send her with
some Simple Green. Nobody ever cleans their coffee brewers, so that'll be a
good start.
Cheers, Mabuhay -RayO, aka Opa!
-- 
"When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the Mighty
Wichita (ex- NYC Paramount) WurliTzer- 1976
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12) From: Alex Fitch
Me too!
--------------------------
Lt. Alex Fitch
City of Fairfax Fire Dept.
AFitch
(703) 625-4352
On Apr 27, 2008, at 23:27, Bigskullhead1 wrote:
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13) From: Paul Helbert
Chocolate on the brain, perhaps, but I found it this morning in a cup
of Kona Kowali C+/FC, aged two weeks and brewed pour-over through
paper. (Melita #2 plastic cone w/ 2+ SCAA scoops & Brew-Rite white
basket filter. I get the first cup). The chocolate is there from the
aroma right through the cooling to warm. Don't know how I missed
identifying it as such it in the past.
Happy to know my taster ain't broke,
-- 
Paul Helbert
Prepackaged, roasted & ground coffee,,,
Some of the worst ideas since sliced bread.
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14) From: John Despres
Now you'll find more often. Tobacco was the first identifiable flavor I =
found beyond "coffee taste" and I don't miss it now. Once I found =
blueberry for the first time, I can find it in the fragrance and aroma.
This coffee stuff is fun!
John
Paul Helbert wrote:
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<Snip>
-- =
John A C Despres
Hug your kids
616.437.9182
Scene It All Productions 
JDs Coffee Provoked Ramblings =
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15) From: Mike Koenig
I'm finding that the brew method can affect how much chocolate you get.
All last week I've been drinking the last of my Panama Carmen estate
1800+ meters from last year.  (I'm quite sad it's gone).  Most of the
week, I've made it in the Aeropress at work, and it was a nice bright
flavor with lots of fruit(which I like).  Forgot to bring the
Aeropress home on the weekend, so I put some in a press pot on Sunday,
and got mostly chocolate taste up front, with the fruityness in the
background, still excellent, but quite different.
So if you are searching for chocolate, try a different brew method.
--mike
On Sun, Apr 27, 2008 at 8:50 PM, Paul Helbert  wrote:
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16) From: Demian Ebert
My best chocolate cups have come via espresso with either Tom's Monkey or
most recently with Moka Kadir blends. The MK was roasted in the SCTO to a
FC+ level, perhaps 15 seconds into second. The best (most intense) chocolate
was there 10 days post roast. Towards the bottom of my cappo it was like
drinking a good cup of hot chocolate but without the usually overpowering
sweetness.
Almost out of Monkey, time to roast more for next weekend. And maybe the
yemen suite too...
Demian
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17) From: Sean Cary
Moka Kadir blend.
On Sun, Apr 27, 2008 at 11:27 PM,  wrote:
<Snip>
-- 
Sean M. Cary
Major USMC
Tempus Fugit, Memento Mori
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18) From: Bill
Ok, so correct me if I'm wrong (you always do)...
I don't extract espresso.  Probably at some point, but not for a few
years...  Anyway, it seems that most of the people who report huge chocolate
in their coffee are espresso drinkers.  I am just saying that from a cursory
look at the posts.  So if you're not an espresso drinker and are still
finding huge amounts of chocolate, what brewing method are you using?
bill
On Mon, Apr 28, 2008 at 7:07 PM, Sean Cary  wrote:
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19) From: Dave Kvindlog
On 4/29/08, Bill  wrote:
<Snip>
French press gives me the best chocolate.  I also use Aero Press, Silex and
Cory vaccuum pots, and drip.  But it's the FP that I love most (other than
my wife, of course!).
-- 
Dave Kvindlog
iHomeroast
Cedar Rapids, Iowa
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