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snwcmpr

02/23/2019 9:17 AM

Ethiopian natural Gesha today .. tasting it tomorrow.

snwcmpr

02/13/2019 4:49 AM

Thanks again Ginny.

snwcmpr

02/12/2019 3:29 AM

Good morning all. Just finished a few days with Yemen Red Harraz. We liked it.

Husamka

02/11/2019 10:05 AM

probe diameter

Husamka

02/11/2019 10:01 AM

probe dimension

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Homeroasters - Home Roasting Coffee Community » THE ART OF ROASTING COFFEE » Green Coffee

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Mexican Chiapas from coffee bean corral
kwrcst	#1 Posted on 01/28/2019 6:12 AM
Newbie Posts: 13 Joined: November 26, 2018	hi all. any suggestions for how to roast these? https://www.coffe...IAPAS.aspx they don't give much info about them. I'm trying to figure out what degree of roast unlocks the most flavor. I did some to just before 2nd Crack and it worked well for espresso but I wanted to see what else I can do. I use a freshroast SR500. I'm going to play with the dark side but didn't know if anyone had success for drip with this or is it best to use as a part of a blend. thanks Edited by JackH on 01/28/2019 6:46 AM


specialreserve	#2 Posted on 01/28/2019 6:21 AM
Newbie Posts: 15 Joined: February 18, 2018	kwrcst wrote: hi all. any suggestions for how to roast these? https://www.coffeebeancorral.com/www/Products/Mexican-Chiapas-__MEXCHIAPAS.aspx they don't give much info about them. I'm trying to figure out what degree of roast unlocks the most flavor. I did some to just before 2nd Crack and it worked well for espresso but I wanted to see what else I can do. I use a freshroast SR500. I'm going to play with the dark side but didn't know if anyone had success for drip with this or is it best to use as a part of a blend. thanks We love Mexican coffee and roast a lot of it. My wife I think has a couple regionals and one really nice micro. She roasts virtually all of them to the first snap or two of second crack. If you time it perfectly you will get a nice carmelization without much if any oil on the bean. Great for espresso or brew coffee. We are not fans of tasting the roast in the coffee. I know that is a personal preference but that first couple snaps and dump and cool will get you that deeper flavor without the roasty thing. I am not familiar with the particular bean you are roasting but we mostly have smaller lots. Just cupped about 5 different ones and really only found one that was a really good coffee. So it really has a lot to do with the bean itself. "friends dont let friends drink bad coffee"

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