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Thread: Mexico Decaf

  1. #1
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    Mexico Decaf

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    Well i thought, in order to avoid the inlaws buzzing around the backyard this weekend on a caffeine high i would have to got hold of some Decaf.....
    I stopped in at Di Bella on the way home and had a chat to the lovely people in there, they had Mexico Decaf in the green variety, they offered without asking for it some roasting tips for this bean, they asked what i was roasting in....i said a corretto, they knew excactly what i was talking about so Ms Corretto, you are famous! They told me to ramp slowly to FC and real easy to SC, they told me it will have a sheen on the bean with virtually no chaff and will finish at SC around 10 C cooler than most roasts.
    So i went home with my decaf and got into it, roasted as instructed, hit FC at 11:10(very audible), then SC(quiet but audible) at 16:40 and pulled, a little smoke but not heaps, into the cooler, cooled in 1 min.
    Straight to the grinder, pulled one shot at my normal fresh grind setting of around 3-4 on the rocky.....gusher, went down to 0-1, perfect shot, now one thing i did notice was it was a quieter grind than normal and the ground coffee was WAY WAY finer than normal to get 30ml in 25 secs(keep in mind it was straight from the cooler to the grinder)
    I made it into a latte and it was amazing, full flavoured, not a hint of sour or bitter, i will go now and try an espresso, you know why.....cause its decaf AND I CAN!!!!
    will report back soon with a very medioka description of the shot with my limited experienced palette!

  2. #2
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    Re: Mexico Decaf

    Well, straight from cooler to espresso, it has made quite a powerful shot, very enjoyable, the batch i just roasted was only 150g to test the profile, ill go and do another 350 and report back in a few days, very promising SO Decaf though!

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    Re: Mexico Decaf

    AND ........

    were still waiting _ _ _ _ _ _ _ _ _ _ _ !!!!!

  4. #4
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    Re: Mexico Decaf

    Having tried SW Mexican as brown from a local roaster , I just ordered a couple of kg green from Di Bella .

    Ill take note of your roasting instructions WS.

    Cheers

  5. #5
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    Re: Mexico Decaf

    Sorry for the delay hotshod! :), i love the mexico decaf, i just went down to Di Bella today and grabbed another 3 kg of it, great for a caffiene free coffee just before bed, the roasting profile i use for this bean is as follows, sorry no graph but ill give you my time v temp and fc/sc times etc:
    0 = 22
    1 = 41
    2 = 68
    3 = 86
    4 = 101
    5 = 114
    6 = 127
    7 = 138
    8 = 148
    9 = 158
    10 = 167
    11 = 174
    12 = 181
    13 = 182
    14 = 186
    15 = 190
    16 = 196

    FC = 10:26 @ 170
    RFC = 12:36 @ 182
    EFC = 13:00 @ 186

    SC = 16:00 @ 196
    PULLED = 16:20 @ 197

    Now if you havent roasted a Decaf before as i hadnt, get ready for a dark roast, it will look shiney and oily, but its important to put what experience you have behind you and push on till SC, it will look almost black compared to normal roasts, but if you pull just after SC it will be amazing, also remember its a decaf so little to no chaff due to the decaf process as described by mal in another post i read here, you may find you need a very fine grind compared to normal beans and the grinder will sound very quiet aswell, it pours beautifully and tastes especially good with milk, i prefer it as a picillo, the flavour only improves with a little age so try and leave it for a few days, not that i had much luck doing that, it was in the grinder only about an hour after it came out of the cooler 8-)

    hope this info helps

    cheers

  6. #6
    Senior Member Dennis's Avatar
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    Re: Mexico Decaf

    Quote Originally Posted by 4743657C7C7966717E100 link=1244175090/4#4 date=1245483331
    EFC = 13:00 @ 186

    SC = 16:00 @ 196
    I havent roasted this but am very surprised that second crack is at 196. :o

    Have you tried the results before second crack when its not black and oily and if so, how did it compare with the way you roast it now?

    Very curious.


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    Re: Mexico Decaf

    Thanks WS ....

    Ill keep your minute marks handy.

    Cheers
    GB

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    Re: Mexico Decaf

    Hey dennis,
    i probably said that wrong, what i meant to say is that they look oily, but they arent, just high sheen, they are dark and i was told to take them to second crack by di bella, they did say they might pop about 10C cooler though, which they didnt, they taste amazing and my whole family loves them, i will try a small batch pulled just before SC though, great suggestion, ill report back in a few days with results.....
    cheers mate

  9. #9
    Senior Member Dennis's Avatar
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    Re: Mexico Decaf

    Quote Originally Posted by 3632140D0D0817000F610 link=1244175090/7#7 date=1245659756
    Hey dennis,
    i probably said that wrong, what i meant to say is that they look oily, but they arent, just high sheen, they are dark and i was told to take them to second crack by di bella, they did say they might pop about 10C cooler though, which they didnt, they taste amazing and my whole family loves them, i will try a small batch pulled just before SC though, great suggestion, ill report back in a few days with results.....
    cheers mate
    Thanks for the reply - just that 196 seemed extremely low and would have thought that temp was more indicative of the end of FC.

    Cheers
    Den

  10. #10
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    Re: Mexico Decaf

    very noticable SC with this bean, im trying to slow it down a little more FC to SC, hard to do though, it really takes off quick, i did a 400g batch last night with a bit better luck, i tapered it off about 45 sec short of FC to ride slower to SC, about 6 mins between the two, yet to taste though, weather is going crazy here in brissie too, which doesnt help to profile any either ;)

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    Re: Mexico Decaf

    Hi WS ...
    Just received 2kg of these beans from DiBella ...... Thought Id do a 400g roast tomorrow.

    Those roasting minute / temps worked well for the 400g roast you did ?????
    Seems a bit low compared to what I have been roasting....( like I would know , been BM/HG coretto for nearly a week ::) ...)

    Cheers
    Greg

  12. #12
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    Re: Mexico Decaf

    Just roasted the Mex Decaf, 400g following the Temp/min marks from WS.

    I hit FC at 13.40min @ 192*..... (the 13.40 is probably because I was aiming at 10.20@170* slow and steady,just had to keep going )... and my SC was at 19.20 @ 213*..... pulled it ASAP..... still had 5.40 between FC & SC.

    Bit of smoke , virtually no chaff , and they do look dark ....chomped on them & tasted good.

    Now the waiting starts....

    cheers
    hotshod

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    Re: Mexico Decaf

    So sorry i didnt reply earlier hotshod, it did work well for the 400g i roasted, i found any more in my corretto was a little too hard to handle, thats in mine though,
    You wont be disappointed with the bean, its great, interesting that your SC happened heaps hotter than mine......hmmmm, if i let it get above 210 it would be charcoal, but dennis did say he was surprised at my SC temp......
    best of luck hotshod......enjoy, without the guilt!

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    Re: Mexico Decaf

    Hi WS ...

    Thanks for your info ....... Im VERY new to this corretto caper and really enjoying it .
    One question if I may. ..... When loading your BM with 400g, is your paddle covered by the green beans.... if so , how much ?

    Other CSers are encouraging to load me to load more, but 400g is what Id prefer to be my weekly roast/useage.

    The Decaf are now being sampled at 4 days , and all is good so far . I dont drink that much of it , but the good lady of the house loves it .....

    Cheers

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    Re: Mexico Decaf

    We roasted some of these beans 3 days ago in a hottop to CS6.
    A little light for me but wifey wanted to try it.
    Waiting a few more days before taste test.

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    Re: Mexico Decaf

    I have been roasting the normal Mexico RFA caffeinated from DiBella in the last week.
    It does come out as a dark roast - but i roast all beans to about 1-2mins into SC.
    I did 4 batches of 90g each in the popper and they have a nice dark colour and nice sheen. After 4 days i tried some this morning and it was very nice - i usually like to wait 8 days before i try anything.
    It had a nice flavour, i don`t pretend to have an educated coffee palette , the first thing that came to mind after drinking an espresso was a fruity aftertaste, got stronger as i wondered what the taste was, more along the lines of honey dew melon - but i thought that was really weird, the longer it lingerd the more it tasted melony. I made another one and the similar sensation asfter finishing was there again.
    If you haven`t tried it the MExico RFA tastes great. not decaf - but nice all the same.

  17. #17
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    Re: Mexico Decaf

    will do lozzo, thanks for the tip, have you tried it at any other stage of roasting? sounds like an overall nice bean!

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    Re: Mexico Decaf

    No - 3 days was the minimum, i was very hesitant even then to try it.
    It was roasted on the 26th June and i tried it again this morning and the melony taste isn`t as prominent now but it is still very nice - i caqn`t actually place the flavour at the moment, but i know it was nice and smooth.
    I also tried a Nicaraguan that was roasted to the same degree on the 19th June , beautifully dark and a great sheen , had great aftertaste of dark chocolate but no bitterness.
    Can`t wait to get my KK turbo roaster on the go over the next few weeks.
    :)

  19. #19
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    Re: Mexico Decaf

    Yeah I have a couple o kilos of the nic too, nice drop, might try a darker roast with it though, I didnt get that chocy taste you mentioned, how far past second crack did you take it?
    Cheers mate

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    Re: Mexico Decaf

    Behmor Coffee Roaster
    Quote Originally Posted by 696D4B525257485F503E0 link=1244175090/18#18 date=1246711745
    how far past second crack did you take it?
    between 1-2 min.
    i have been drinking it tonight mixed with the Mexico roasted on the 25th and the Nicaraguan from the 19th - i think more than 8-11days and it loses it`s dark choc aftertaste - doesn`t seem as prominent now - but it`s still nice - quite strong now - very oily on the bean at the moment.
    I *found when it had a nice sheen was the best time to use it.
    I roasted some mexico again last night - but not as far into a dark roast - a bit lighter. should see on wednesday how it tastes.
    I had some Nicaraguan that wasn`t as dark also from an earlier roast that seems a little flat in flavour now.



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