Cast your votes
If you havent encountered this before, this is the third session of the Bean Club.
It runs a bit like a book club: we vote on a bean which will be the feature Bean of The Month and then we roast, taste and/or comment. You dont have to roast your own to participate. You can comment on roasted beans that you bought from Bean Bay Brown or other sources; you can also comment on similar beans.
Cast your votes
I think these threads are a great idea and would certainly contribute were I back in Oz roasting at the moment!
Keep them going - even if those slackers who vote but fail to post their cupping notes here continue to do so! I do vote, btw, but do so with the intention of finding out about the bean that sounds most interesting. Dunno if that makes me a hypocrite!?
ps. maybe you could post here to remind people on or around the time of the Bean Bay pickups?
Poll will close on Friday 25th September.
Thanks for the vote of confidence. Any contribution would be welcome.Originally Posted by 6562637764627164777862160 link=1253188001/2#2 date=1253188805
Keep at it flynn_aus!
I think the Java Washed Grade 1 Robusta lovers boycotted the last CS Bean Club ;)
May the best bean win!
I voted for the Peru, and Ill post about the bean of the month (assuming its the peru, ethiopian, decaf wow or wahgi that is!) assuming I get my roaster working by then! Unfortunately Im a virgin roaster, so it may not be all that useful, but I figure the more contributors the better, regardless of experience :)
just as I was wondering where this months thread is and here we are, thanks flynn_aus! I voted for the Finca Dipilto, but have stock of all the others too and am looking forward to the discussion about whichever bean wins!
At first was reluctant to vote this month, as I only just got around to posting something for last months, and I do feel like a bit of an idiot trying to provide cupping notes...absolute beginner at this.
But then FlynnAus has pushed me into it:
So, Im in again even though my notes will not be very intelligent. (Providing the chosen bean is one I have of course).Originally Posted by 39332631313E2A2C5F0 link=1253188001/3#3 date=1253189147
Voted Bolivia mate ;)
Peru Peru Peru!, i asked for this one in the wishing well last month, and was delighted to find there was some coming this beanbay, love this simple to roast easy to drink bean!
Ye jest. The berry note that was eluding me I found in your description of the Harrar Star: cherry.Originally Posted by 3302150C0D0A010C1A630 link=1253188001/7#7 date=1253230252
Ive voted for Nicaragua Dipilto. Previous roast notes succeeded at 480g FC 11:00, SC 14:00, RSC/pulled 14:35 CS10 (mix of 9-10-11), however this was for a 50/50 blend with the Wahgi. I havent really experimented much on its own at dark and light roast levels, and different grind sizes.
We interrupt our normal program to provide a progress update. Nicaragua and Peru are 7-all at half-time.
The tried and proven Peruvian Cejas seem to have met their match in the resurgent Nicaraguan Diplitos. The Bolivians have fallen lower on the table and the established crowd favourites from Wahgi and Gambella appear to be out of the running.
Who will win the September Cup(ping)?
Nicaragua, shes a goodie.......
Poll closing shortly. Last chance to vote!
Nic has nosed in front thanks to some fancy footwork from across the ditch
Well - all over bar the roasting
Bean Club Bean of the Month for September is Nicaragua Dipilto Estate
Could a moderator please change the thread title to
CS Bean Club - September 09 - Nicaragua Dipilto Estate - thanks.
There were thirty votes so Im expecting 30 reports ;)
If you dont yet have this bean, dont worry; theres plenty left in BeanBay.
Obviously some have tried this bean before so Im sure CSers would welcome some notes on previous roasting. Intellidepth has recommended a 50-50 blend of Wahgi + Dipilto
Im looking forward to it!
Soooo, another 2.5kg of coffee on its way. Didnt want to be one to let down this bean club so I just bought some Nic Dip.Originally Posted by 070D180F0F001412610 link=1253188002/14#14 date=1253880179
How do I tell my wife (who will be home when it arrives and I wont) that the bag from coffeesnobs that looks, feels and smells like another 2.5kgs of coffee is not another 2.5kgs of coffee??? Guess Ill have to blame it on Flynn_Aus hey?
Of course. Wheres the real satisfaction in splurging if you cant lay the blame at someone elses feet. Dont forget you are also supporting poor Nicaraguan farmers.Originally Posted by 4475627B7A7D767B6D140 link=1253188002/15#15 date=1254045254
But you can also blame it on Andy. Let your wife know that he loutlayed lots of money on spec to cope with increased demand, but unless CSers buy up more Bean Bay beans, Andy may need to sell his kids.
There you go: charitable acts, tug on the heartstrings - shell be blessing the ground you walk on.
If it doesnt work, take her out somewhere.
Ill second the 50-50 of the Nic and PNG from this months beanbay, as id neglected to label mine - stupid me I know I decided to do a blend with what was left
really rich, citrus flavoured espresso shot was the result, not bitter or sour but pretty much spot on for me (citrus is one of few flavours that my poor palatte will pick up clearly, so forgive any percieved ignorance on my part)
Oh well, Im out. Didnt order any.Originally Posted by 343E2B3C3C332721520 link=1253188002/14#14 date=1253880179
Umm Steve, there were 9 votes which equalled 30% of the overall tally.Originally Posted by 343E2B3C3C332721520 link=1253188002/14#14 date=1253880179
Yet.! ;) ;D Have a look in BeanBay. There was at least 90kg left when I last checked (yesterday).Originally Posted by 6B637B716C080 link=1253188002/18#18 date=1254122716
The ;) after the remark you quoted might add some context.Originally Posted by 6B637B716C080 link=1253188002/18#18 date=1254122716
Its anyones choice whether they post or not but I would have hoped that people might contribute even if the bean they voted for didnt get up. I didnt vote for the Nic either.
well, I voted for the Finca Dipilto, and while I do have some roast and tasting notes already from the last time it was around, I did a roast yesterday for my poll response. I may do another one tonight though as I have finally learned what was causing the pitting/divots to appear in my roasted beans sometimes - too much heat in the chamber at SC I believe.
So glad that there is some more of this around now and I dont have to eke out the 2.5kg I bought a few months back!
It would be good of you to share those as wellOriginally Posted by 4049524B404D45280 link=1253188002/20#20 date=1254130190
Originally Posted by 242E3B2C2C233731420 link=1253188002/19#19 date=1254124573
Ahh, the subtleties.....
Roasted a 300g batch of Nic today. Roasted weight was 249g.
Stuffed it up at the end as the profile graph shows. It appears to be an easy bean to roast despite this. Im hoping the flavour wont suffer too much with a long ramp to FC but short to SC. Pulled at the start of RSC. The arrows show FC and SC. I couldnt hear the start of SC so Im guessing.
The green line matches the profile that Mal recommends . The blue line is mine
Voted for the Nic Dip, so thought I should contribute some sort of description that my limited palette was able to comprehend.
2 days post roast in a corretto, rolling first crack at 12.30, pulled at the start of SC at 19.20. About CS 8-9.
Just had the nicest Latte and short black since getting the Perfetta just a couple of months ago. Light, rich, with a hint of cocoa and a hint of spice in the aftertaste. I think I also tasted pepper and something else that I cant quite put my finger on. May have to go and have another coffee to figure it out.
Im also thinking that 2.5kg may not be enough. Will look forward to further descriptions from more experienced roasters and palettes.
Thanks for the contribution Snifta.Originally Posted by 617C7B74746673120 link=1253188002/24#24 date=1254298616
The only opinion you need to worry about is your own as far as palate is concerned. You know what you like. But you might pick up some roasting tips.
Hi flynn_aus, Mal.Originally Posted by 6C667364646B7F790A0 link=1253188002/23#23 date=1254297509
Any chance of seeing the actual numbers for these??
The numbers are in an attachment to this postOriginally Posted by 74766762747F7E79170 link=1253188002/26#26 date=1254312047
First roast today of this months BeanBay offering.
29*C ambient temp = faster roast than planned.
400g, FC 6:05 (201*C) continued snapping through to rolling second and pulled at 9:45 (222*C), CS10 pretty even in colour. Allowed it to go into rolling second for approx 20 secs due to unexpectedly fast roast time.
Thankyou bunches!Originally Posted by 4E44514646495D5B280 link=1253188002/27#27 date=1254352494
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.
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!
Is this FC temp a typo? Seems very high. And only 3 degrees between first and second crack???Originally Posted by 636A7168636E660B0 link=1253188002/31#31 date=1254611665
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.
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.Originally Posted by 6554435A5B5C575A4C350 link=1253188002/32#32 date=1254612139
**edit**oh yeah, these are downstream temps in the Gene, cant probe the bean mass unfortunately.Originally Posted by 6B5A4D5455525954423B0 link=1253188002/32#32 date=1254612139
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.
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.
Originally Posted by 3C362334343B2F295A0 link=1253188002/34#34 date=1254721408
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?
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.
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?
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.
gah, my Macbook has died and taken all my roasting notes with it. :(
..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
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.
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.
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.
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.
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.
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
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).
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.
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
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.Originally Posted by 48425740404F5B5D2E0 link=1253188002/48#48 date=1255924528
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.