HomeRoast Digest


Topic: Another Miel Post (23 msgs / 623 lines)
1) From: Glenn R. Holmes
Hi. 
Thanks for all the previous posts on this coffee. 
Wrong name for the coffee, it should not be Miel but Bluet (Blueberry).
I got mine from Tom and my experience with it is good. His assessment on
it is bang on (IMHO). 
I use a HW gourmet to roast it and I stop the roast just on the verge of
second crack. When the smell shifts and is starting to become pungent, I
initiate the cooling. 
After 36 hours rest, as mentioned in a previous post, it is at its best. 
I found the coffee was not bad in a press pot but *much* nicer in a
Vacpot. 
It really does have a pronounced blueberry touch to it. 
It is not a knock-your-socks off powerhouse coffee to blast your eyes
open in the morning but it is a great smooth clean coffee to drink for
enjoyment, very very nice! It also has a nice unobtrusive brightness
that leaves a nice clean aftertaste for quite a while.   
I have not tried it in Moka, IBRIK, nor Espresso brews so I cannot speak
to them. 
Personal experience and taste preference only, others may differ.
Glenn
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2) From: coffenut
I'm late in the group of "early adopters" in getting 'round to roasting
the Miel.  Just sipping my first cup of it this morning...very smooth
indeed.  Roasted it in my Alp to 5 secs after the first snap of 2nd.  I
couldn't wait for three days, so mine has only rested for about 1.5
days.  Wish I had the tasting capability of some of you who can pick up
on the Blueberry.  The sweetness that Tom mentions in his review was
very distinct and I think Miel is better than the last batch of CRLM.  
This one's a keeper !!
Coffenut  :^)

3) From: John - In Deep Southern Texas
Oh Thanks!  I just ordered 20# of CRLM and you tell me this!  OK I'll order
some, but I need the lists help in my telling my beloved where all our money
is going :^)

4) From: Steven
Has anybody used the Miel in espresso with success?  What type of
blend/roast?
Thanks,
S.

5) From: coffenut
John,
I should have been more specific in my data on the CRLM.  To me, the
CRLM that Tom sold a couple years ago (the 2000 crop) was much better
than the 2001 crop. I was speaking of the 2001 crop, so your order is
likely the more recent 2002 crop?  If 2002 = 2000, then you're one lucky
fellow.  I went through several pounds of that 2000 crop like butter and
everyone that sampled it fell in love with the flavor.  I'd like to hear
what you think of the new crop compared to the Miel.
Coffenut  :^)

6) From: John - In Deep Southern Texas
Coffeenut,
    OK you have a deal!!  I have just (2 minutes ago) placed my order for 5#
of Miel from Tom & Maria.  If it is possible for them to get it together
with my Friday order I should have both by next Friday.  I'll roast up a
batch of both and give you my opinion.   Carolyn is 100% sold out on the
CRLM so she'll be the toughest judge.  My fear now is that I'll like it
better and have to justify a closet full of CRLM.  The things I do in the
interest of science. :^)
John - really working hard on explaining where all the money went

7) From: coffenut
John,
You could try blaming it on me (the coffenut made me do it), but I
expect that wouldn't pass too far.  Although, it's the "nut" or maybe
"adventurer" in all of us that compels us to seek great cups.  My
penchant for spending on coffee is sometimes exceeded by my other
hobby...scale aircraft modeling.  If you really want to talk about
having to justify things to a spouse...that one can make coffee
purchases seem like a walk-in-the-park.
Coffenut  :^)

8) From: John - In Deep Southern Texas
Coffeenut;
    It didn't work - before I got very far into my story about how you
trapped me into spending all that money, she began quoting from an old
sermon of mine called "The Devil Made Me Do IT"  and I had to confess that
it was indeed my own weakness for coffee.
    I tinkered with model building when I was in my 20's but never really
got into the money end of it.  I have several friends here that are into the
R/C flying club and they've been trying to talk me into it.  I really
believe that hobby is for those who own banks!  I'm not sure I could afford
the airpark fees let alone the multichannel R/C equipment.  And I thought my
Ham gear was expensive!
    Well - I'm off to take my gal to lunch - that usually works.
John

9) From: Timothy A Reed
On Sun, 16 Jun 2002 08:47:15 -0500 "John - In Deep Southern Texas"
 writes:
<Snip>
I'd think it's fairly obvious.  Are you not drinking it? :)
-Tim
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The road that leads to nowhere
The road that leads to you
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10) From: John - In Deep Southern Texas
Tim,
    I never thought of it as a drinking problem.  Hmmm
John

11) From: Glenn R. Holmes
Hi John. 
Going in Tom's coffers obviously. Imagine how much it would cost to
develope his experience; we are getting off cheaply. 
Just think of the joy you are giving the Owen Household for the joy they
are bringing to your palate.
Fair trade-off. 
That's the explanation I try to get away with anyway.  :=) 
(sometimes it works).  
Glenn 
John - In Deep Southern Texas wrote:
<Snip>
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12) From: John - In Deep Southern Texas
Glen,
    You da MAN!!  Now there's a story she'll accept.  "Honey, Tom & Maria
work hard to get our great coffee to us, don't you think we should help them
a little?"   Yeah - that sells.  Thanks Glenn :O)
John

13) From: Mike McGinness
From: "John - In Deep Southern Texas" 
<Snip>
order
<Snip>
money
<Snip>
Have them both, different but both excellent in their own rights, IMO. Last
Sunday morning I made an Americano of each. Both roasted to 435f. Gave one
to Debi (Miel) and LM for me. We traded sips. She was 'fascinated' by the
difference in the two Costa Ricans and liked them both...
MM;-)
Home Roasting in Vancouver, WA USA
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14) From: Glenn R. Holmes
They're both great John. 
I do not think you can easily compare one against the other because they
are two different coffees IMHO. 
I air roasted so that may have to be taken into account when evaluating
my comments. I did not try it in my Alp, nor will I, because I do not
drum roast bright coffees; I like the acidity unmuted. (Actually it is
neat when I've had a good dinner and used a sauce like Da'Bomb then
follow the dinner with a really bright coffee.  My palate is glowing for
hours after). 
  
I roasted my CRLM the same way and have both currently on the go. I did
want to reply to this post with a decent comparison for Coffeenut but I
cannot come up with one.
Finally, thinking about previous posts regarding Miel, I consider that
this may be one of those coffees where the roasting lattitude is not
very wide. I have a couple of coffees like that; where you have to hit
the right spot in the roast to get the best out of it otherwise it turns
out flat. Other coffees you can roast all over the map and still get a
good tasting coffee. I'm not certain of my ground here, so I'll accept
flames (Flames go here). 
I'll just ignore them anyway and use their heat to roast with heh heh
heh.    :=)
Glenn  
        
John - In Deep Southern Texas wrote:
<Snip>
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15) From: TFisher511
 john writes:
<Snip>
Don't forget that the Miel is a changing coffee that looses the fruit after 
about 36-48 hours. It is still a good coffee, but the flavor is totally 
different and some on the list have not cared for the later flavor. 
This may be another good reason to roast it in the FR or the FR+ for the 
smaller batches.
Terry F

16) From: John
Terry,
    What's the settling time then for the Miel?  I'm used to letting the 
CRLM sit for 3 days before brewing.  Maybe this is the answer to one of 
my dreams;  that is to have a coffee that I can roast before dinner, and 
brew it in the Cona after dinner.  There are some that would do that, 
but they aren't the smooth after dinner drink I want.  If it were just 
me, I'd hit the SM5K for a Cafe Crema and be happy - but everyone now 
wants to see the Cona do its thing.
John - out of her - headed for Tejana House for lunch.
TFisher511 wrote:
<Snip>
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17) From: jim gundlach
<Snip>
Get a menu from Char$ and run a daily tab based on what they would 
charge for what you produce and note that yours is a lot better.  Today 
our family has run up more than $34.00 at char$ prices for less than 
$3.00 in actual costs that includes a dollar a day for deprecation of 
the espresso machine and grinder.
    Jim Gundlach
    roasting over pecan wood fires
    in La Place, Alabama
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18) From: TFisher511
I haven't tried the Miel in less than 36 hours, but would certainly give it a 
go after 24 to see how it tastes. I do know that at day three the flowers (or 
berries) are nearly gone.
I hope you enjoy this one when it arrives. Tom really found something 
different in this one!
Terry F
john writes:
<Snip>

19) From: John - In Deep Southern Texas
I know it will be good just because Tom is carrying it.   That's part of my
problem - so much of it is good and I can't drink it all at once.  I'll give
it a try at 24 and 36 to get a comparision. I appreciate your insights
Terry, thanks.
John

20) From: Andrew Thomas
<Snip>
<Snip>
Me too. I just roasted my first batch this morning and brewed some right away, just to see how it tastes with (almost) no rest.  I thought it was not bad, even with only one hour rest, but I really couldn't detect any honey or blueberry notes. I'm looking forward to checking out how the flavers develop. BTW, I roasted to about 25 secs into second crack, IIRC.           Andy
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21) From: Andrew Thomas
From: "John - In Deep Southern Texas" 
<Snip>
"Bad news, 'Hon (

22) From: Charlie Herlihy
<Snip>
right away, just to see how it tastes with (almost) no rest.  I thought it 
was not bad, even with only one hour rest, but I really couldn't detect 
any honey or blueberry notes. I'm looking forward to checking out how 
the flavers develop. BTW, I roasted to about 25 secs into second crack, 
<Snip>
  I really flamed the miel in a post about a month ago after roasting it just past first crack and trying it without much rest time. The strong tanic acid  made it taste much more like tea than coffee and the fruitiness was like industrial strenghth citrus concentrate. After three days it was a much weaker version of the same. Roasted into 2nd crack and let rest it was a differant cup entirely. Much less tea taste, light milk chocolate notes, followed by distict but muted tangerine and other citrus flavors.(even a little "coffee" in there) Jungle honey taste I agree with, but blueberry? Must be my taste buds as I'm still trying to find the blueberry tastes that so many find in the Harrar. I traded the rest of the Miel I bought with Scot for some Suliwasi and great Panamanian and think I got the best of that deal 
Charlie
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23) From: Tom & Maria
I am not surprised Miel has been such a controversial coffee on the 
list. It really is very unusual to have any Central American coffee 
processed this way (which is basically the Brazil semi-washed method) 
and the results do produce an unorthodox cup. I think it does respond 
to different degrees of roast with very different cup character, 
although some of the posts in this thread disagree. I do wonder if 
some of the differences between my results and others are brew method 
too. When I am not cupping, I use a french press, which is really 
quite a lot like cupping. I dont use pourover drip although I think 
the results would be fine IF the coffee is well-rested. I never use 
autodrip. I think the forced infusion of the French Press method 
might benefit the Miel cup (?) I could especially see that the 
slightly fermenty fruitiness could be badly influenced by "paper 
filter taste". I am going to try it out in the Chemex in a couple 
days (just roasted the batch). -Tom
<Snip>
right away, just to see how it tastes with (almost) no rest.  I thought it
was not bad, even with only one hour rest, but I really couldn't detect
any honey or blueberry notes. I'm looking forward to checking out how
the flavers develop. BTW, I roasted to about 25 secs into second crack,
<Snip>
   I really flamed the miel in a post about a month ago after roasting 
it just past first crack and trying it without much rest time. The 
strong tanic acid  made it taste much more like tea than coffee and 
the fruitiness was like industrial strenghth citrus concentrate. 
After three days it was a much weaker version of the same. Roasted 
into 2nd crack and let rest it was a differant cup entirely. Much 
less tea taste, light milk chocolate notes, followed by distict but 
muted tangerine and other citrus flavors.(even a little "coffee" in 
there) Jungle honey taste I agree with, but blueberry? Must be my 
taste buds as I'm still trying to find the blueberry tastes that so 
many find in the Harrar. I traded the rest of the Miel I bought with 
Scot for some Suliwasi and great Panamanian and think I got the best 
of that deal 
Charlie
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