Results 1 to 10 of 10

Thread: Hola! More Mexican!

  1. #1
    Junior Member
    Join Date
    Dec 2006
    Posts
    23

    Hola! More Mexican!

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    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! *::)

  2. #2
    CoffeeSnobs Owner Andy's Avatar
    Join Date
    Mar 2004
    Location
    Internet
    Posts
    16,685
    Blog Entries
    1

    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!

  3. #3
    Senior Member
    Join Date
    Apr 2005
    Posts
    1,176

    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...

  4. #4
    CoffeeSnobs Owner Andy's Avatar
    Join Date
    Mar 2004
    Location
    Internet
    Posts
    16,685
    Blog Entries
    1

    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.


  5. #5
    Senior Member
    Join Date
    Aug 2005
    Posts
    1,530

    Re: Hola! More Mexican!

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

    What about Oaxaca?

  6. #6
    Senior Member
    Join Date
    Apr 2005
    Posts
    1,176

    Re: Hola! More Mexican!

    Quote Originally Posted by Andy Freeman link=1191353039/0#3 date=1193045939
    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.


  7. #7
    mwatt
    Guest

    Re: Hola! More Mexican!

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

    More, please Andy?


  8. #8
    Senior Groupie LindaD's Avatar
    Join Date
    Jul 2006
    Location
    Bacchus Marsh, Victoria, Australia
    Posts
    450

    Re: Hola! More Mexican!

    Actually, I wouldnt mind trying the Hue Hue.

    Any mexican bean would be a good try too.

    -Linda

  9. #9
    Wine_of_the_Bean
    Guest

    Re: Hola! More Mexican!

    Oaxaca maybe?

  10. #10
    Senior Member speleomike's Avatar
    Join Date
    Nov 2005
    Location
    Sydney
    Posts
    923

    Re: Hola! More Mexican!

    Behmor Brazen - $249 - Free Freight
    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




Similar Threads

  1. More Mexican please?
    By Kaz66 in forum General Coffee Related...
    Replies: 3
    Last Post: 7th September 2010, 07:20 PM
  2. Mexican blend
    By greenman in forum Blending Room
    Replies: 3
    Last Post: 6th June 2009, 10:18 PM
  3. Mexican jaltenango
    By poddy66 in forum Cup Tasting Room
    Replies: 32
    Last Post: 20th May 2008, 10:39 AM
  4. mexican chulita
    By Paul in forum General Coffee Related...
    Replies: 4
    Last Post: 22nd December 2005, 09:57 AM

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •