I want some coffee!

I feel like I ought to be roasting more coffee but apparently no one is ready yet. For months I've been on a roll roasting 2 or even 3 times per week as part of software development for the roaster manufacturer ( Aillio- they're based in Taiwan ). But the lead programmer (Matt-the-Code-Warrior up in Idaho) has taken a couple weeks off for the year-end holidays. And that leaves nothing in the pipeline requiring testing. That said I realized over the morning cup that I have been jumping on every opportunity to roast. I've been relentlessly chasing a flavor in the Chiapas beans that has evaded me of late. The first of this lot I roasted had a chocolate bomb tucked away inside the wall of the bean. And I nailed it immediately with the first roast. I'd assumed all I had to do is follow that same roast profile and all would be unlocked. Well, Mrs. Bowman's little boy found nothing but disappointment after about the 10th batch! That incredible chocolate bomb just went into...

... and thought it would make a good blog entry so I don't forget what I was thinking at the time. Good morning Art- Uh-oh. You may end up regretting you hit the Play button!! 😀 [This will be] Way more than you ever wanted to hear I’m afraid. Anything I have to say about roasting is strictly personal opinion. I’m nothing more than a self-taught amateur. Yeah, I read a lot, but my reading is usually focused on resolving a specific issue and not understanding the universe of roasting for all applications and all bean varieties. There’s a lot of coffee out there that just doesn’t appeal to me. Thompson Owen of Sweet Maria’s has been a good source thru his articles . Takes a lot of digging cuz the Sweet Maria’s search engine leaves something to be desired. And I’ve gotten a few things from Scott Rao even though it may seem I’m a skeptic. Mostly I’m enough of a contrarian that I resist the urge to rigorously follow anyone’s process blindly. “There are a lot of ways to skin t...

I found two different decaf offerings at Coffee Bean Corral. The first decaf is from Costa Rica- from the Tres Rios region and is decaffeinated using the SWP (Swiss Water Process). I mentioned it in the last post. The other sample I bought from Coffee Bean Corral was a Brazil decaf they called Sul de Minas . It's from the area of Sul de Minas - literally "the south of Minas " - in the state of Minas Gerais . The state is just north of Rio and Sao Paulo (you may be able to see them in the map below).   Decaffeination was done using Royal Select's MWP (Mountain Water Process). MWP is a competing technology for the patented Swiss Water Process caffeine removal. MWP leaves the greens so dark they appear to be already roasted. But the results are comparable to SWP-processed beans. The only apparent difference is the very dark color of the unroasted beans making the start of the roast a little tricky- that's when the beans start to dry and I expect to see specific c...

The trouble with having my single cup of regular coffee is that I can't (in good faith) have a second. I brew enough for a single 12-oz cup for myself and about 13-14 oz for The Admiral. A second cup for either of us is kinda iffy- The Admiral gets wired and I have trouble falling asleep at bedtime. I've roasted a few decaf coffees (that's what I drank exclusively for a long, long while) and they were 'ok'. Not enough for me to look forward to a second cup but if the Admiral was in the mood I'd have a cup too. With the success with roasting greens from Chiapas, Mexico I decided to give it a try getting beans that kinda sound like what I buy for the morning cup. So I explored Coffee Bean Corral and found a couple to experiment with: they had some vague reference to 'chocolaty' taste. We'll see. The first one I found was la Magnolia decaf from the Tres Rios region in Cartago Province in Costa Rica: This roast was a little difficult and the chart ended ...

We made it thru the spring and summer here at the RV park without issue. And in large part so too did the other summer residents. With the troubling news about the pandemic causing closure of restaurants and places with people, our board of directors wisely closed the club house and its kitchen. The park stayed that way till the winter season started (officially 15 Oct). Now we have leaseholders visiting after being gone since last season. Since their arrival there's a push to have business as usual. So... what does that mean? It means they want the usual board meeting (the park's board of directors have open meetings which leaseholders are invited to attend). They are doing that via Zoom as I understand it and that's a good thing. Except the first meeting occurred in the outdoor environment of Founder's Park and some leaseholders were attending. Then it turned cold and meetings had to move indoors. We still have no meals being served in the clubhouse (a good thing) and...

We've been COVID-19 free here at SKP Saguaro Co-op, but it was inevitable that would change. The guest who doesn't know when to leave arrived somewhere around 9 November:  First our park's used-to-be fix it guy got it along with his wife and their close friend. He was hauled off in an ambulance, hospitalized and was on oxygen for awhile. He'd spent the preceding 2 weeks working in our co-op's shop without a mask but he also was receiving chemo- either place could have been the source. He did fine and is back in the park and doing chores ( WTF?! ). Another couple have tested positive for COVID but are asymptomatic (the most contagious time) and have been seen out walking in the park sans masks. Since one of them had helped a neighbor moving a propane bottle, that neighbor is quarantining and will get tested should symptoms appear (as advised by his doctor). Plus another couple near us who are quarantining because of symptoms. Then we heard 2 days ago one of the lo...

... to hear that others enjoy the Chiapas as much as we do. Yay!! Thanks y'all! So now I'm ready for another bag but I'm holding off till I hear from Coffee Bean Corral (the supplier). They invited me to participate in their discount program back in April but I never responded. Saturday I thought I'd give it a try. They are certainly looking for commercial roasters and not hobby roasters like me, but what the hell. I thought I'd at least ask and see what happens. The discount is an extra 5% but they offer free shipping to accepted accounts when the order is over $150. The last batch was $28 for shipping a 25# box, so the perc is significant. In the meantime I did 6# of Chiapas for the fan club (that includes us!) plus a pound of Liquid Amber (an espresso blend) for my neighbor Will from his stash. 7# of bagged coffee (3.9 kg of greens) turned out to be a bit much. I was pretty whipped by the time I was done. I'll have to spread this around next week...   ...