HomeRoast Digest


Topic: Storage test late results/Kona comparisons (4 msgs / 226 lines)
1) From: Mike McGinness
Finally finding/making time for a report of Les & my Sunday 10/20 cuppings.
Long...
First an unscheduled unplanned test:  freezer vac storage of ISH Napolean
Estate. It was roasted 9/18 and immediately vac'd in mason jar (direct from
roaster cooling, my norm.) When I realized it was not going to be consumed
in a week I placed it in the freezer 9/24, six days later. When Les arrived
Sunday afternoon 10/20 I made him an Americano since he's 'bout the only one
I know of with more ISH than me and knows it well. Per Les is was very good.
I did not have a fresh roasted control batch, not a planned storage test.
IMO vacumm then freezing works well.
Ok, the planned storage test. Recap: I roasted 1/3# of JBM Moy Hall 9/16 and
split it between three storage methods. Zip-lock baggy, vac bag, vac bag
plus Fresh Pak Oxygen/CO2 absorber (not the type I ordered, but the type
they sent. I'd ordered O absorber only...) Thursday 10/27 I roasted a fresh
roast control batch same time/temp profile split two storage methods: zip
valve bag and my usual mason jar vac.
Before getting into the blind cuppings we opened and deeply inhaled the
zip-lock baggy stored (and went running for fresh air:-) We jointly decided
to spare our tasted buds. It smelled like what is commonly found in grocery
stores selling bin whole bean. In other words, smelled very stale.
So it's a 4-way blind tasted test using 4 3-tasse Bodum French presses. I
numbered 4 cups each, all FP's, 4 small bowls for the beans and then had
Debi number the samples and put them in the numbered bowls. Neither Les nor
I new which bowl had which beans. On to smelling the whole beans, then
grind, then brewing, smelling and tasting. We used SCAA cupping forms I got
off the Web.
Neither of use claim to be anywhere near professional cuppers just just them
against each other. Results were 5-week vac bag with O/O2 packs last, (not
including zip-lock baggy of course!), 5-week vac 3rd, 3-day valve bag 2nd
and much better than either 5-week vac stored (unfrozen, another test to be
done...), 3-day mason jar vac best. Both of us scored it just slightly
better 1 or 2 points than valve bag.
For short term, a couple or three weeks travel, vac bag is definitely mucho
better than not vac'ing. Home use, use it in a week and vac'ing still better
than valve bag. Both 5-week vac bag stored roasts smelled light years better
than the zip-lock baggy stored.
I really believe I need to re-run the tests using oxygen only absorbers once
I get the incorrect ones replaced.
Remember that "Kona Classic" whole bean from Oahu that Debi brought home?
That 'wonderful' 90% fumigated who knows what greens before roasting? Well,
I cut open the sealed valve bag, Les & I smelled deeply, picked ourselves up
off the floor when we 'came to', and both agreeded it smelled WORSE than the
5-week home roasted JBM zip-baggy stored. Suffice it to say it did not get
cupped.
Our purpose in Kona cupping was deciding which Estates I'd be picking up a
couple bags next month. Testing included three grades from one Estate and
then head to head Estates. We ended up only comparing those that were in our
targeted budget, which included last years 3rd place and 7 time finalist
Kona Mountain. We ended up deciding to go with Kona Mountain & Blue Sky. Do
to many cuppings and much swallowing of great cuppings we didn't get around
to doing a 'ringer' cupping test. I'd roasted Costa Rican LaMinita, Panama
Mama Cata & Mexican Oaxaca Altura Pluma(from Charlie) for this purpose. I've
drunk them all and have again since Sunday and will say all three are good,
very good, but cannot be mistaken for top Kona. Top Kona has different
highlights. Not saying Kona is necessarily better, just to my palate great
Kona has it's own distinct flavor profile. There is no substitute IMNSHO.
On a totally off topic note I won't even mention that 5-1/2 hour 150-175f
apple/maple/hickory blend slow smoked baby back ribs, misted with 16:1 apple
cider/Jack Daniels mix every 1/2hr or so, then finished for 45min at 250f
with Rasta Joe's competiton winning Jamaican style sauce, are not in the
same class as 'grilled'. This be true competition style barbeque:-) Smoked 6
full racks, one finished for dinner, the other five taken off at 5-1/2hrs
split up, vac'd and frozen in 8 vac packs for great ribs on demand! Did 28
chicken thighs Saturday 3-1/2hr cherry smoked, 4 for Sat. dinner, 4 sent
home with Les (sent some ribs too, he's working convincing Becky they need a
Traeger), 5 packs vac'd and frozen. Just makes sense to have great BBQ one
hour away...
That's it for now (I know, thank goodness!:-)
MM;-)
Variable Variac Rockin' Rosto Roasting
Miss Silvia brewin'
Limping along with Solis Maestro grindin'
Christmas is coming!!!
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2) From: R.N.Kyle
Sure sounds like a wonderful day, great coffee, good food, and nice =
fellowshipping. Thanks again Mike for your time, money, and the =
songbird, and thanks to Debbie for putting up with all the roasting.
Ron Kyle
Anderson SC
rnkyle

3) From: AlChemist John
Sometime around 15:44 10/23/02, Mike McGinness typed:
<Snip>
Great report Mike.  I would seem to be the general unanimous conclusion 
that the O/O2 packs definitely removed some level of  complexity from the 
coffee.  I could well be, not unlike many things, that coffee requires some 
oxygen  to finish various chemical reactions that we consider beneficial to 
a good cup, but that too much oxygen is detrimental.
Maybe for a future test, roast and vac seal a batch.  At one and/or 
two  days, open the batch, split it and vac half and fresh pack half.  It 
could be that the fresh paks were preserving that status quo and never 
truly got their "rest" that many say is needed (I agree).
OTOH, it has been noted that espresso does not benefit (as much?) from 
resting the beans.  If you have any of the test batches left, maybe try 
comparing them with Miss Silvia as opposed to FP.  I definitely found the 
fresh pack coffee smooth, only a little too smooth.  Odd how something can 
be too good.  I have occasionally found the same with certain slow cooked 
foods.  The flavor is sooo good, but it is so tender, something is missing 
(this is NO comment on your  ribs, those I am envious of :-)
Once again, thanks for the test, results and coffee.
--
John Nanci 
AlChemist at large
Roasting and Blending by Gestalt
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4) From: Jim Garlits
how do you vac the Ball jars?  (I'm from Indiana, its Ball around here, not
Mason).
Jim G.


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