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CS Bean Club - September 09: Nicaragua Dipilto Estate

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  • #31
    Re: CS Bean Club - September 09: Nicaragua Dipilto Estate

    Day 3 post roast. Ristretto (tight grind+30ml double shot): aroma - hints of syrupy magnolia; flavour - piquant acidity, length.

    First shot was a short espresso - could catch the syrup aroma but not define the faint floral which became obvious in the ristretto.

    Then blended with the PNG Wahgi 50/50 - changed the nature of the espresso dramatically.

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    • #32
      Re: CS Bean Club - September 09: Nicaragua Dipilto Estate

      not happy with my most recent roast of this, took it way too far (around CS10) and there were was some pitting in the finished beans. FC occurred at 13:39, 232C, SC 19:08, 235C. I pulled the roast about 30 seconds later and suspected right away that it had gone too far and that I had missed the actual start of SC.

      In terms of flavour, it tastes roasty, and I cant define much else.

      I have since read that the divots are likely caused by too much heat in the chamber at the onset of SC. More practice required on this one methinks!

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      • #33
        Re: CS Bean Club - September 09: Nicaragua Dipilto Estate

        Originally posted by 636A7168636E660B0 link=1253188002/31#31 date=1254611665
        FC occurred at 13:39, 232C, SC 19:08, 235C.
        Is this FC temp a typo? Seems very high. And only 3 degrees between first and second crack???

        Edit: Ahh, I see. Is this the heat you had Gene set on? I was thinking bean mass temp in a corretto, but have since realised your using a Gene.

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        • #34
          Re: CS Bean Club - September 09: Nicaragua Dipilto Estate

          Originally posted by 6554435A5B5C575A4C350 link=1253188002/32#32 date=1254612139
          Is this FC temp a typo? Seems very high. And only 3 degrees between first and second crack???  
          no, thats what I got. I feel like my roasting is going backwards at the moment .... I think the main problem is that Im trying to be too clever and need to simply everything a little.

          **edit**
          Originally posted by 6B5A4D5455525954423B0 link=1253188002/32#32 date=1254612139
          Edit: Ahh, I see. Is this the heat you had Gene set on? I was thinking bean mass temp in a corretto, but have since realised your using a Gene.
          oh yeah, these are downstream temps in the Gene, cant probe the bean mass unfortunately.

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          • #35
            Re: CS Bean Club - September 09: Nicaragua Dipilto Estate

            Tried the Nic roast today, six days post-roast.

            As I often do, poured a double shot as a ristretto espresso and a latte.
            The ristretto was quite sweet with a dominant cherry flavour and a moderate finish that suggested marzipan but by no means unpleasant (I generally dislike marzipan). Almost no acidity but probably a result of the roast profile with a long ramp to FC and rather quick to SC.

            The latte was also very smooth and sweet with the cherry coming through but didnt cut through the milk that well. Again, a moderate finish with flavours I cant describe - not the marzipan as the milk has maskeed it. A faint hint of chocolate seemed to emerge at the end and, as I type, several other favours appear and disappear before I can describe but generally of a fruity nature

            Perhaps this first tasting suggests that the Nic can be enjoyed after a shorter rest than I usually allow but I think it may develop well.

            Im going to rate the Nicaragaua Dipilto highly, being easy to roast and interesting flavours and I recommend getting it if you dont already have some.

            Looking forward to more reviews.

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            • #36
              Re: CS Bean Club - September 09: Nicaragua Dipilto Estate

              Second tasting as a SO today (9 days post-roast) in a latte on a double ristretto base. The cherry flavour was a much more subdued and there was more chocolate. Quite smooth.

              Tried it 50-50 with an Ethipian Sidamo Guji on the 6th and didnt work that well.

              Oh, and
              Originally posted by 3C362334343B2F295A0 link=1253188002/34#34 date=1254721408
              Looking forward to more reviews.

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              • #37
                Re: CS Bean Club - September 09: Nicaragua Dipilto Estate

                Well, Flynn, you cant say Im not trying.

                My roasting buddy happens to be visiting us in Bulgaria next week so Ive just requested a sample of Nicaragua Dipilto to be roasted to my specifications... :P Going for the first few snaps of SC, +/- 10 seconds.

                Looking forward to it! Itll arrive here in precisely 7 days and hes gonna roast it night now. And hand-deliver it. Hows that for service?

                Cheers
                Stu.

                Comment


                • #38
                  Re: CS Bean Club - September 09: Nicaragua Dipilto Estate

                  Good on you Stu. You deserve the CS Bean Club award for determination and dedication.

                  The prize is...well there isnt one but if there was, youd deserve it [smiley=thumbsup.gif]

                  I hope its worth waiting for - 7 days post-roast should see it hitting its peak I hope.

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                  • #39
                    Re: CS Bean Club - September 09: Nicaragua Dipilto Estate

                    Ill aim to do a roast this weekend.

                    Just wondering if CSers corretto roasters are roasting using the ramp to first crack approach to avoid tipping or is tipping not a real issue with this one?

                    I only ask I got tipping recently for the first time using my traditional method of roasting of an Ipanema Yellow Catuai and got a lot of bitterness in the cup. By my traditional method of roasting I mean an approach similar to what flynn_aus did in his attached graph to this thread. I then switced to the ramp to FC following closely to the green line in that graph and minimal tipping (and no bitterness in the cup).

                    So just wondering, are you ramping to FC?

                    Javabeen.

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                    • #40
                      Re: CS Bean Club - September 09: Nicaragua Dipilto Estate

                      I roasted 1 KG (in various batches) of Intellidepths 50/50 Nicarugua and PNG Wahgii. I started drinking it at day 3 - but have to say that I havent really enjoyed this until day 7.

                      Up until now, there has been this sweetness that keeps cutting through, though today, the balance was restored and the drink was magnificent.

                      Ive been trying to follow Mals profile, as mentioned by flynn_aus, but find myself being a couple of minutes off always (and the HT doesnt go higher than 220)

                      Im going to try this again, and try to hit FC closer to 13 mins.

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                      • #41
                        Re: CS Bean Club - September 09: Nicaragua Dipilto Estate

                        gah, my Macbook has died and taken all my roasting notes with it.

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                        • #42
                          Re: CS Bean Club - September 09: Nicaragua Dipilto Estate

                          ..and I bet Bill Gates drinks decaf too (or tea)

                          Bad luck Aaaron. There would be some Windows users feeling a bit of schadenfreude now. But Id recommend following my Apple-mad B-i-Ls advice and buy another.

                          I made myself a latte with the last my Nic roast of Sep 30. It still went down well but struggling to cut through the milk. Ill give an espresso a go with my last shot tomorrow

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                          • #43
                            Re: CS Bean Club - September 09: Nicaragua Dipilto Estate

                            Flynn et al,

                            My sample of the Nic is on the bus from Istanbul as I write - about 3 hours away from us in Southern Bulgaria. Of course, theyre being delivered by CSer Humphrey so itll be good to see him too!

                            Ill be Aeropressing them tomorrow with any luck.
                            Cheers
                            Stu.

                            ps. I must confess that all I have is a coffee chopper (whirly blade) over here. Should have organised one of those Kyocera jobbies before I left... But hey, well be right.

                            Comment


                            • #44
                              Re: CS Bean Club - September 09: Nicaragua Dipilto Estate

                              Well, my two cents:

                              Nic Dip corretto roasted FC at 11 mins through to beginning of second crack around 17 mins and pulled around 20 seconds later. CS10.

                              Opened day 7. First cup was a double shot flat white (I like my first cup of the morning to be quite milky), followed up by a piccolo latte made on a double ristretto.

                              Very little acid and did not cut through the milk well on the flat white. Worked well as a piccolo latte.

                              A bold front palate sweetness with a hint of cherry followed by a more rounded almond taste finishing with just the slightest hint of chocolate. (keeping in mind my complete amateur status of putting words to my tastes).

                              Incredibly smooth coffee.

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                              • #45
                                Re: CS Bean Club - September 09: Nicaragua Dipilto Estate

                                Ok, cupping the Nic Dipilto now.

                                Roast (done by CSer Humphrey so Im not sure of the details): Corretto 600g roast, smooth linear ramp to FC at 11mins (201C); pulled at 16.5min (221C) - may have just began SC.

                                Method: Aeropress. ~2 scoops of beans ground somewhere between plunger and espresso. Fill with water to ~3 level. Use inverted method for ~2min steep, then right way up for 30sec (to let grounds settle to bottom), then plunge slowly. Made these "shots" into long blacks with a dash of milk.

                                Cupping notes:
                                Opening bag - huge peanut aroma, eventually becoming coconutty.
                                Dry aroma - leathery, tobaccoey sweetness; hint of zest, orange peel fruitiness; vanilla; slight hint of something savoury or even gamey.
                                Wet aroma (while in Aeropress...) - peanuts again, zesty orange, spicy (almost satay), sharp aromatics.
                                Flavours (long black style with milk, as described above) - very nutty! Nice and rounded (good body) and sweet, with a caramel/nutty accent. I was looking for fruity elements but couldnt find any. Even the zesty flavour had gone (maybe the milk killed it?). The acidity was soft and subtle.

                                Overall impression: a nice drop. Something a bit different. First coffee in a long time that Ive been able to cup and honest not be tempted to include "chocolate" in the notes... ;D

                                In particular, I love the zesty note and vanilla aromatics.

                                Roast was pulled at 221C; I reckon this would have more interest (and hopefully fruit) and better balance (maybe less of the coconutty, vanilla flavours that I associate with over-roasting) if it were pulled a minute earlier.

                                Pretty enjoyable cup.
                                Cheers,
                                Stuart.

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