Now I Remember ...

For the last couple of years the coffee has been getting roasted in the RK Drum due to the volume of coffee that gets roasted on a weekly basis. However, I recently had surgery on my ankle, which makes using the RK Drum impossible. As a result, there is a shortage of fresh coffee – unacceptable!

There was finally a break in the weather and it has cooled down considerably; there is no desire to suffer in the heat and perspire whilst in a cast. Given that it was in he mid 60's, my darling wife retrieved the Gene Cafe and placed in the spot on my workbench that she had cleared. The varietals were selected, batches were weighed and utensils were placed such that everything was within reach including a strategically positioned coffee roaster box that would serve as an ottoman for the encapsulated ankle.

After reviewing some roasting logs that were recorded a couple years ago, a profile was decided upon for the Mexico Oaxaca that had just arrived courtesy of a fellow home coffee roaster; thanks, Bill! Which profile was chosen? None. A new profile was was decided upon in hopes of making the most of those precursors to exquisite elixir.

All the while the Gene Cafe was being put through it's paces on a dry run since it hadn't really been used in a couple of years. Just as in the past the Gene Cafe was up to maximum temperature in just under five minutes and it executed the cooling cycle flawlessly. Time to roast!

After a preheat to 300ºF, the first 227 gram batch of Mexico Oaxaca was placed into the roaster. After a bit, the aroma of fresh-baked bread wafted through the workshop – delightful! After another few minutes, a spicy fragrance demanded the attention of the olfactory – amazing! Just as first crack arrived, the heat was dialed back. As the roast progressed toward the predetermined Full City, the spice was accompanied by dark chocolate. Right on queue the cooling cycle was initiated and when completed yielded a very nice Full City roast. Set up for the another batch of Mexico Oaxaca, hit the same marks and was reminded of just how consistent the Gene Cafe is. An Ethiopian varietal was placed into the roaster for its journey to a light City / City+ roast and again a new profile was chosen to accentuate the fruited notes. Upon reaching the precipice of 1st crack there was an overwhelming aroma of a freshly opened Orange Pekoe tea bag and a freshly cut Meyer lemon – wow! As the roast progressed through 1st crack there was a cornucopia of fruited and floral aromas emitted with the most notable being apricot. A post roast bean munch with my son confirmed the apricot.

Now I remember why I loved roasting with the Gene Cafe! With this roaster one has variable control of the roast throughout the entire roasting process and all of the great feedback available to the individual that is roasting:

1. Sight – one can see the beans whilst they roast, but I trust this
sensory input the least.

2. Sound – it might take some time to become familiar with the roaster,
but 1st and 2nd crack can definitely be heard.

3. Aromas – the aromas (and smoke) are vented through the port of the
chaff collector; aromas make for excellent feedback during
the roasting process.

These are also some of the reasons why I think the Gene Cafe is such a great roaster on which to learn roasting. And, the Mexico Oaxaca has been excellent two days in a row!

In the Cup: Java Kajumas Curah Tatal

Today I am enjoying a fine cup of Java Kajumas Curah Tatal; my first since I ran out of the Java Government Estate Djampit. This cup reminds me of just how much I missed the Java!

On three days rest, there is enough spice to tickle the olfactory and excite the senses with anticipation. There is a fleeting, darkly fruited note, perhaps black cherry, ensconced in the ubiquitous chocolates and spice that subdue the clean earthiness to the bottom of the cup. The mouthfeel is just a bit more than that given by a butterscotch candy.

As the cup cools, the butterscotch flavors accompany the oily body as it descends on the cup and the chocolates lift and give way to the lingering, clean foresty notes reminiscent of a good Timor.

An excellent cup!

---------- Brewing and Roasting Details ----------

Coffee: Java Kajumas Curah Tatal (Sweet Maria's - October 2008 Arrival)
Roaster: 4 lb RK Drum
Date & Time: 11/23/2008 @ ~1:00 PM
Ambient Temperature: 68°F
Batch Size: 1.25 pounds
Roast Level: Full City+ (just a few snaps of 2nd crack)

Grinder: Mazzer Mini
Grind: 7.3 above relative zero
Brewer: Technivorm Moccamaster CD
Filter: Swissgold

Gene Cafe: How to Disassemble for Cleaning and Repairs

Most repairs on the Gene Cafe are very simple and can be accomplished with just a few screwdrivers. The presentation below is take some of the mystery out of it and help folks make repairs and be able to clean the inside of the roaster. Please do let me know if this is helpful and how I might improve it. (NOTE: It is a large file and might take a bit to load.)



Link: Gene Cafe How to Disassemble for Cleaning and Repairs

Now That Hits the Spot

This morning, again, my angelic bride woke me up with some Technivorm & Swissgold brewed Colombia Antioquia - Jardin Cerulean Warbler that was roasted last Sunday. It is a great way to wake up, and although I thoroughly enjoy this coffee, it just wasn't hitting the spot.

After church, I opened to coffee cabinet to see if there might be some scraps left. A-Ha! Just enough Ethiopia Organic - "Menno's Misty Valley" to brew another pot of coffee, It was roasted to Full City (no 2nd crack) two weeks ago, but a sniff of the jar indicated it was still good; perhaps this will suffice.

The ground and brewed coffee emitted an intense blueberry aroma. The aromatics of the cup rouse excitement and anticipation; orange and blueberry dominate, but there is the slightest tease of lemon and pepper to evoke curiosity. In the cup, at its hottest, the orange and blueberry are ensconced in a nicely-bodied chocolate with a subtle note of black pepper in the finish. As the cup cools, in balance with the orange and blueberry, the chocolate and pepper intensify and is reminiscent of the chocolate that I have had on ice cream in Mexican restaurants. A little cooler and a sweet lemon comes to life in just the right balance that whole experience seems to evoke an emotional response.

Spot hit.

Sometimes, Being Ill Isn't So Bad

Last Friday I was home, lying on the sofa, practicing being ill; practice does indeed make perfect.

Camille and Wyatt had gone somewhere ... ahhhh, peace and delirium ...the doorbell rings, "son-a-ma- ... " Open the door ... its the pastor from next door ... "OH, HEY!" ("Hey" is southern for "So nice to see you!")"

Eddie, I know you really don't feel well, but I really want you to come somewhere with me. I think it will really lift your spirits." If you can't trust the pastor ...

We arrive at a coffee shop in the bustling downtown metropolis of Long Beach, MS that is not yet open for the day. It is in a building that at some time in the past was a bank.

I don't feel well, it's hot as hell ... what now, stale coffee that's just like mine? I follow and stumble along to an entrance toward the back and I am now in a busy beauty salon ... maybe this is just an out-of-body experience.

Eventually, I was led to the front, the café part. As we entered, my eyes became wide as saucers as a lucid moment came over me. There in the corner was a just-delivered, fully-restored, beautiful Royal No. 6 Coffee Roaster complete with cooling car and new U.S. Roaster controls. Absolutely beautiful! I had never seen one before, but since the pastor and the other gentleman were asking, I explained what everything was and how it worked.

Spirits lifted ...

Vacation Salvation in Statesboro

A couple Fridays ago my wife, 5-year-old son and I began driving across the country for a 10-day family vacation. A few hours into the journey my wife nearly caused the car to implode with a huge gasp, "THE COFFEE!" Those precursors to exquisite elixir were still in stasis … in the freezer … at home!

While upsetting, all was not lost because we planned on stopping by to see Scott. When we arrived, not only did we have a great lunch break and awesome customer service by both Scott and Josh, we picked up nine bags of different coffees to share with the rest of the family. Amongst the packages was some freshly roasted Malawi. I had never had it before, but it was a great coffee. We also procured some spectacular Nicaragua Matagalpa. When we got in to the car to continue our trek, I poured some into the Dale Earnhardt ceramic travel mug from the Thermos full that we had purchased from Scott. The car was instantly filled with a wonderful aroma and the first taste evoked and audible, "WOW!"

If any of you folks ever happen to be in or around the Statesboro, Georgia area, I highly recommend stopping by Scott Miller’s, Ogeechee River Coffee Company. He has a really nice place with wonderful staff and great food and coffee; the flags of coffee-origin countries that hang from the ceiling are a really nice touch.

During vacation, I would get up and make a few pots of coffee in the Chemex, and then some more when that was gone. On our way home, my wife told me that after I had gone outside, my brother had brought his wife a cup of that coffee. Upon indulging in the first sip, she looked at him and said, “Now that’s a good cup of coffee.” Thanks Scott!!!

A Gift of Mexico Chiapas, Finca de Nuevo Leon

At the end of March my friend Bernard gifted me a portion of coffee that he brought back from his vacation in Mexico; for this I am grateful! The coffee was still in the parchment and the only information we could find was to use a food processor with with the plastic blade to get the coffee out of the parchment; I didn't have one and couldn't find one. I also had some inkling that the coffee needed to sit longer after being removed from the parchment, but I could remember where I read that.

At the end of April, I came home from work and my wife and son surprised me by having all of the coffee removed from the parchment. They painstakingly and gingerly used the food processor with the metal blade. They said it took three hours and was a lot of work to yield 606 grams of green coffee and just over a pound of roasted! It was neatly packed into a Tupperware-like container awaiting roasting.

Bernard had roasted his portion some time ago to a City+ and while he said he enjoyed the experience, he intimated that he did not care for the coffee. Last weekend (05/18/2008), I finally got around to roasting the coffee. During the roast progression to Full City+ ( a few snaps into 2^nd crack), some nice orange / tangerine and spicy chocolate aromas effused, which was encouraging. I sent my friend an email letting him know and he was somewhat apologetic about the cup to come.

Due to yet another hectic work week, the coffee rested until today, Saturday, May 24, 2008, 6 days. Although I was hopeful, I was anticipating being disappointed. Upon opening the jar, there was an orange-like aroma – maybe it won't be so bad. Upon grinding the coffee, the same, but more intense aroma with some spice – maybe it won't be so bad. Upon wetting the grounds, some spice aroma lofted – maybe it won't be so bad. I sniffed, sipped, slurped, chewed (yes, chewed), allowed to cool and repeated. I made a cup for my wife with her obligatory cream and sugar (I only drink coffee black), motioned toward the cup and asked if I should order more of the coffee for her.

This is actually a very nice, notably Mexican coffee!

In the cup, one finds that the full-bodied coffee exudes chocolate with warm spice on both the palate and in the olfactory, which is accented by a really nice orange/tangerine. As the cup cools, the body becomes even more dense, which thickens the chocolate. This is a nice, relaxing cup of coffee and certainly a better experience than the last time someone gifted me coffee from their travels. My wife nodded that I should order more ...

To a great experience, great friends and great coffee, I raise another cup.

I hope everyone enjoys their Memorial Day weekend.

Thank you, brother Bernard!

---------- Brewing and Roasting Details ----------

Coffee: Mexico Chiapas, Finca de Nuevo Leon from Bernard
Roaster: 4 lb RK Drum
Date & Time: 05/18/2008 @ ~5:00 PM
Ambient Temperature: 80ºF
Batch Size: 606 grams
Roast Level: Full City+ (just a few snaps of 2nd crack)
Grinder: Mazzer Mini
Grind: 6.0 above relative zero
Brewer: Melitta Pour-Over
Filter: Swissgold