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CS Bean Club - September 09: Nicaragua Dipilto Estate

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  • flynnaus
    replied
    Re: CS Bean Club - September 09: Nicaragua Dipilto Estate

    Originally posted by 48425740404F5B5D2E0 link=1253188002/48#48 date=1255924528

    Anyway, I roasted another 300g of Nic on the weekend. The roast went a bit better with FC at 198o just under 13m and pulled at rolling SC at 230o at about 17:30 ins. A bit deeper  than my first Nic roast but a better profile.

    I also roasted 300g on PNG Wahgi that also went well with a similar profile to the Nic. Im looking forward to tasting the "Intelli"-blend
    This is great. While the Nic wont rate among my favourite beans, the better roast profile has resulted in a smoother sweeter roast without the prominent cherry. It is still there but the nuttiness PB described being more detectable and lingering as an aftertaste.

    What has been outstanding is the Wahgi + Nic blend - Ive tried it 60-40 (Nic to Wahgi) and 50-50, which is on the money IMO. I cant properly describe the resultant flavours but there is a good hint of chocolate and the nuttiness is still there. If you havent tried the Nic + Wahgi Intelli-blend yet I can highly recommend it.

    Leave a comment:


  • flynnaus
    replied
    Re: CS Bean Club - September 09: Nicaragua Dipilto Estate

    I got the cherry very prominently on the first taste and my roast wasnt that deep - a bit shy of CS9 as you can see from my pic above. Ive been trying to pull my roasts fairly early into second crack these days as I am seeking fruitiness.

    Anyway, I roasted another 300g of Nic on the weekend. The roast went a bit better with FC at 198o just under 13m and pulled at rolling SC at 230o at about 17:30 ins. A bit deeper than my first Nic roast but a better profile.

    I also roasted 300g on PNG Wahgi that also went well with a similar profile to the Nic. Im looking forward to tasting the "Intelli"-blend

    Leave a comment:


  • Pavoniboy
    replied
    Re: CS Bean Club - September 09: Nicaragua Dipilto Estate

    My impression of berry notes is only for the first moment before it is overpowered by the nutty flavour that I put down to almonds. The berry notes that I perceived were very slight and were my interpretation of the bold sweetness experienced at first.
    I was actually debating with myself whether the aftertaste was chocolate or caramel...sort of in between, but ended up going with chocolate.

    Leave a comment:


  • stuartgrant
    replied
    Re: CS Bean Club - September 09: Nicaragua Dipilto Estate

    Oh yeah... I saw Pavonis post but decided not to read it until after Id cupped mine. Forgot to go back and read it so its interesting how similar the roasts were (on paper) and different the cupping notes were.

    I certainly didnt get any berry. That would have made this a very rounded cup! Could have been the roast, could have been my bad chopper-grinder, could have been the Aeropress... These were roasted on the 9th so thats 7 days today.

    I very much agree with PBs "very smooth" comment - I felt that this bean had really good body and a very "unified" flavour profile (which to me means smooth).

    Cheers
    Stuart.

    Leave a comment:


  • flynnaus
    replied
    Re: CS Bean Club - September 09: Nicaragua Dipilto Estate

    Interesting - a similar roast profile to Pavoni Boy but different flavours in the cup (mindful that yours was prepared with an Aeropress).
    When was it roasted?

    You didnt get any berry notes?

    Next roast Im going to try it in an AP and see

    Leave a comment:


  • stuartgrant
    replied
    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.

    Leave a comment:


  • Pavoniboy
    replied
    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.

    Leave a comment:


  • stuartgrant
    replied
    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.

    Leave a comment:


  • flynnaus
    replied
    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

    Leave a comment:


  • hazchem
    Guest replied
    Re: CS Bean Club - September 09: Nicaragua Dipilto Estate

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

    Leave a comment:


  • capuchin
    replied
    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.

    Leave a comment:


  • javabeen
    replied
    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.

    Leave a comment:


  • flynnaus
    replied
    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.

    Leave a comment:


  • stuartgrant
    replied
    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.

    Leave a comment:


  • flynnaus
    replied
    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.

    Leave a comment:

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