Hola! More Mexican!

[riggers]

The Mexican Jaltenango is by far the best bean my wife and I have ever tasted. Originaly bought for a base bean we cant bring ourselves to blend it for fear of losing any of its majestic beauty. Chocolate Heaven! Id buy 60kgs of this!  :

[Andy]

Re: Hola! More Mexican!


Yeah, the Jaltenango was a ripper. I wish we has more too, I wanted some for the Snobbery but we drank ours already.

If it shows-up again Im sure Ill have my hand up!

[Sparky]

Re: Hola! More Mexican!


Any roast profile tips to achieve this chocolate heaven? I took some to the beginning of 2nd crack and only just got a hint of chocolate and not too much more. So Im interested to hear where the g-spot may lie...

[Andy]

Re: Hola! More Mexican!

Like all things coffee, there are plenty of variables depending on how you roast and the profile used.

It also does depend on what you call the start of second crack... for me, its when the cracks are a second apart as opposed to the first of the cracks
(I make the assumption that some smaller beans, shells etc provide a false early crack)

My "high chocolate" roasts were a "10 count" after that (prob 10 seconds) and that was about the start of rolling 2nd (they were getting pretty busy). I also have nearly no additional heat leading up to and during the 2nd crack and rely on the stored heat in the bean mass and roaster to carry the beans across the line.

So maybe you dropped a tad early?

The trick with any roast entering 2nd crack is super fast cooling too else they will continue to cook long after you wanted to stop.

[nunu]

Re: Hola! More Mexican!

Maybe some Veracruz is in the pipeline? That sure was a top drop.

What about Oaxaca?

[Sparky]

Re: Hola! More Mexican!

Like all things coffee, there are plenty of variables depending on how you roast and the profile used.

It also does depend on what you call the start of second crack... for me, its when the cracks are a second apart as opposed to the first of the cracks
(I make the assumption that some smaller beans, shells etc provide a false early crack)

My "high chocolate" roasts were a "10 count" after that (prob 10 seconds) and that was about the start of rolling 2nd (they were getting pretty busy).  I also have nearly no additional heat leading up to and during the 2nd crack and rely on the stored heat in the bean mass and roaster to carry the beans across the line.

So maybe you dropped a tad early?

The trick with any roast entering 2nd crack is super fast cooling too else they will continue to cook long after you wanted to stop.

Thanks for that tip Andy. These are the little gems that just might help some of my roasts along. It can be frustrating to know you have beans with potential but havent been able to realise it... Im keen to have a second crack at this one

Cheers,

Mark.

[mwatt]

Re: Hola! More Mexican!

Finished my Veracruz this week. It was such a great bean.

More, please Andy?

[LindaD]

Re: Hola! More Mexican!

Actually, I wouldnt mind trying the Hue Hue.

Any mexican bean would be a good try too.

-Linda

[Wine_of_the_Bean]

Re: Hola! More Mexican!

Oaxaca maybe?

[speleomike]

Re: Hola! More Mexican!

Hi all

Id love some more Mex Jaltenango. I got a wonderful chocolate flavour from the Mex Jaltenango with 100 grams in the Gene but when using 200 gms (normal load) I cant get it to taste as chocolaty. Andys comments:

> The trick with any roast entering 2nd crack is super fast cooling too else they will
> continue to cook long after you wanted to stop.

might explain that - with 200 grams and ending at right on SC the beans continue to roast until the Gene stops at 60C. With 100 grams they cool down quicker as there is less mass to cool. I dont dump the beans as I wish the Gene to coll down as per manufactuers instructions :-)

Anyhow more Jaltenango please :-)
Mike & Jill