HomeRoast Digest


Topic: Gifted Green Coffee Experience (7 msgs / 180 lines)
1) From: Eddie Dove
At the end of March my friend (and list member) Bernard Gerrard gifted
me a portion of coffee that he brought back from his vacation in
Mexico; for this I am grateful!  The coffee, Mexico Chiapas, Finca de
Nuevo Leon, was still in the parchment and the only information we
could find was to use a food processor with with the plastic blade to
get the coffee out of the parchment; I didn't have one and couldn't
find one.  I also had some inkling that the coffee needed to sit
longer after being removed from the parchment, but I could remember
where I read that.
At the end of April, I came home from work and my wife and son
surprised me by having all of the coffee removed from the parchment.
They painstakingly and gingerly used the food processor with the metal
blade.  They said it took three hours and was a lot of work to yield
606 grams of green coffee!  It was neatly packed into a
Tupperware-like container awaiting roasting.
Bernard had roasted his portion some time ago to a City+ and while he
said he enjoyed the experience, he intimated that he did not care for
the coffee.  Last weekend (05/18/2008), I finally got around to
roasting the coffee.  During the roast progression to Full City+ ( a
few snaps into 2nd crack), some nice orange / tangerine and spicy
chocolate aromas effused, which was encouraging.  I sent my friend an
email letting him know and he was somewhat apologetic about the cup to
come.
Due to yet another hectic work week, the coffee rested until today, 6
days.  Although I was hopeful, I was anticipating being disappointed.
Upon opening the jar, there was an orange-like aroma  maybe it won't
be so bad.  Upon grinding the coffee, the same, but more intense aroma
with some spice  maybe it won't be so bad.  Upon wetting the grounds,
some spice aroma lofted  maybe it won't be so bad.  I sniffed,
sipped, slurped, chewed (yes, chewed), allowed to cool and repeated.
I made a cup for my wife with her obligatory cream and sugar (I only
drink coffee black), motioned toward the cup and asked if I should
order more of the coffee for her.
This is actually a very nice, notably Mexican coffee!
In the cup, one finds that the full-bodied coffee exudes chocolate
with warm spice on both the palate and in the olfactory, which is
accented by a really nice orange/tangerine.  As the cup cools, the
body becomes even more dense, which thickens the chocolate.  This is a
nice, relaxing cup of coffee and certainly a better experience than
the last time someone brought me coffee from their travels.  My wife
nodded that I should order more ... oops!
To a great experience, great friends and great coffee, I raise another cup.
I hope everyone enjoys their Memorial Day weekend.
Thank you, brother Bernard!
----------  Brewing and Roasting Details  ----------
Coffee: Mexico Chiapas, Finca de Nuevo Leon - Bernard Gerrard
Roaster: 4 lb RK Drum
Date & Time: 05/18/2008 @ ~5:00 PM
Ambient Temperature: 80F
Batch Size: 606 grams
Roast Level: Full City+ (just a few snaps of 2nd crack)
Grinder:  Mazzer Mini
Grind:  6.0 above relative zero
Brewer:  Melitta Pour-Over
Filter:  Swissgold
Respectfully,
Eddie
-- =
Docendo Discimus
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2) From: Lynne
Eddie -
Thank you so much for giving us such a wonderful description of your Mexico
Chiapas experience. This was (almost) as good as being there with you, and
sampling the cup itself! (And how nice of Bernard Gerrard to gift it to
you...Don't we have the kindest, most generous list members here? How cool
is *that*?!)
Kudos to your great wife & son, too, for having the patience to (gently) get
the parchment off the beans. Wish they put it on video - would have loved to
have seen it!
Lynne
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3) From: Les
Eddie,
Thanks for the report.  I don't know if you want to know this, but you can
roast the coffee in the parchment.  You get a lot of chaff, but it does
produce a very fine roasted bean.
Les
On Sat, May 24, 2008 at 2:31 PM, Lynne  wrote:
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4) From: Bill
Didn't I see a note from Tom somewhere (either on the site or on the list)
that he was going to be sourcing some coffee still in parchment that can be
roasted only in drums?  I seem to recall that...
Anyway, Eddie, thanks for the report.  And thanks to Bernard for the gift.
 Glad that it was tasty!
bill in wyo
On Sat, May 24, 2008 at 4:22 PM, Les  wrote:
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5) From:
Oh I loved the mexi chiapas that Tom had last year. It was fantastic. One of our favorites.
I have got to find the name of the brewery in Austin that has a seasonal beer with chiapas in it....
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6) From: Lynne
Did a quick search. Is this it?http://www.ratebeer.com/beer/real-ale-shade-grown-coffee-porter/21931/37192/Lynne
On Sun, May 25, 2008 at 6:18 PM,  wrote:
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7) From: Michael Wascher
There was also very good Imperial Espresso Porter made by Flying
Fish.The brewery is near where I
work. A number of folks in my department went
for a Saturday tour, during the post-tour tasting they tempted us with the
brew -- with the last few bottles that they had!
On Sun, May 25, 2008 at 10:44 PM, Lynne  wrote:
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-- 
"Excess on occasion is exhilarating. It prevents moderation from acquiring
the deadening effect of a habit." --W. Somerset Maugham
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