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Just waiting on my TC4 shipment then it's roasting time

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Mexico Chiapas, Finca de Nuevo Leon - Bernard Gerrard
EddieDove
At the end of March my friend Bernard Gerrard (BeeGee) gifted me a portion of coffee that he brought back from his vacation in Mexico; for this I am grateful! The coffee 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 and just over a pound of roasted! 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, Saturday, May 24, 2008, 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 gifted me coffee from their travels. My wife nodded that I should order more ...

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: 80ºF
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 Dove

The South Coast Coffee Roaster
vita non est vivere sed valere vita est
Home Coffee Roasting Blog and Reference
http://southcoast...gspot.com/
 
http://southcoastcoffeeroaster.blogspot.com
BeeGee
This just goes to show......trust someone who really knows what they are doing. Getting that coffee and the uncertainty of bringing it back home as (Agricultural Product) baggage made for a great deal of impatience to actually taste it. I sent some off to my Pal Eddie Dove knowing he would give it some serious assessment. Meanwhile back here I figured out what the unusual appearance of the beans was all about; the parchment skin and how to deal with it (Thank You Google). A portion was roasted (C+) and a waiting time of three days before brewing in the Aeropress. The brew was seriously VILE....extremely funky and "grassy". Guilt feelings ensued for putting Eddie to all the trouble to test something so wretched. Well, it just goes to show. Now I will do some more with a longer roast and rest time and raise a cup (and eat some crow) to someone who knows how to treat a bean properly.

Here is a question. How to buyers evaluate a crop grown on a small farm out in the middle of Nowhere? On the spot I saw the plants growing and bought 2Kg of in-parchment beans for next to nothing all for my personal entertainment. Back here my amateur treatment and limited knowledge led me to dismiss the coffee as seriously bad. I was just plain wrong. Are the good folks who struggle to make a living in coffee farming given a better evaluation for their efforts than my flawed impression? Bernard Gerrard
 
seedlings
Hey, guys, when you say "parchment" I think of the Declaration of Independence, or what the butcher wraps meat in. What is it with relation to coffee, that a food processor wouuld be of necessity? Does this mean the bean was only partially processed from the cherry? And, one more, did you take a picture?

CHAD
Roaster: CoffeeAir II 2# DIY air roaster
Grinder: Vintage Grindmaster 500
Brewers: Vintage Cory DCU DCL, Aeropress, Press, Osaka Titanium pourover
 
bvwelch
I'd like to understand this better myself. I'm working my way thru the output from Google, when I enter "coffee parchment" or "coffee endocarp" and then select "Images" at the top of the google page, instead of "Web".

-bill

 
dfluke
weird. I just read this in my rss feed reader, and here it is again.
 
www.coffeeswitch.com
John Despres
Hey, Dfluke.

Is your RSS fedd from Sweet Maria's? Eddie posted it there as well and Bernard did the same.

Looks like they're making sure all the bases are covered.

Great story, though, isn't it?

Respect the bean.
John Despres
Fresh Roast 8, Gene Cafe, JYTT 1k, Quest M3, Mazzer Mini, Technivorm, various size presses and many more brewers.
 
www.sceneitallproductions.com
BeeGee
The beans are a pale beige color with the parchment on. Inside this business is the gray-green bean we are familiar with. Don't know how they remove it at point-of-origin. I'll take a picture or two and post them....worth a thousand words. BeeGee
 
grinndel98
hello everyone.

I have been in this position before. Brother brought back some Yauco from PR...... It still had the skin on the beans...... Miscommunication somehow......
We solved the problem by puttting about 5 lbs of skin on greens in a pillow case along with some small blocks of wood, tied up the pillowcase very well and pput it in the dryer on cold tumble. Let it run for 30 to 45 minutes and blow the skins away. Pick out the ones that still have skin clinging and add to it for anouther 5lbs and repeat.

Worked very well until one pillowcase came undone.......... sigh, you dont wanna know....... MAKE DAMN SURE PILLOWCASE IS DOUBLE KNOTTED!!!!!
 
seedlings
Grinndel98, that's a great mental picture! I have a knack for brining about those type of scenerios, so I give you my sympathies, friend.

I would, however, love to see an actual picture if there is one available ;)

CHAD
Edited by seedlings on 08/19/2008 7:10 AM
Roaster: CoffeeAir II 2# DIY air roaster
Grinder: Vintage Grindmaster 500
Brewers: Vintage Cory DCU DCL, Aeropress, Press, Osaka Titanium pourover
 
grinndel98
Chad,

What exactly do you want a picture of?
 
seedlings
grinndel98 wrote:
Chad,

What exactly do you want a picture of?


I'd like to see a picture of the coffee beans in the parchment. Is it pretty much like the chaff membrane?

CHAD
Roaster: CoffeeAir II 2# DIY air roaster
Grinder: Vintage Grindmaster 500
Brewers: Vintage Cory DCU DCL, Aeropress, Press, Osaka Titanium pourover
 
Kaffee Bitte
seedlings wrote:
[I'd like to see a picture of the coffee beans in the parchment. Is it pretty much like the chaff membrane?

CHAD


Check this out then Chad! This is from the Sweetmarias website.

http://www.sweetm...index.html
Lynn

"Some days it's spice, other days it's bitter dirt."
 
Favorite? How can there be such a thing?
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