Another interesting tidbit - there's a rumour that some of the Esmeralda going around this year is *past crop*, meaning 2006's harvest. There's been some tastings that find the resulting product, for lack of a better word, "baggy".
Because it's all opinion, and speculation, I don't dare mention the places. Just if you happen upon some "second lot" esmeralda that seems a bit dull, don't be afraid to ask the roaster / cafe questions about it.
SL28ave Senior Member Joined: 19 Mar 2004 Posts: 796 Location: Rockville, MD Expertise: I live coffee
Grinder: Baratza Virtuoso Drip: Technivorm
Posted Fri Oct 5, 2007, 7:06am Subject: Re: Establishing an Espresso Evaluation Process by Mark Prince
MarkPrince Said:
Another interesting tidbit - there's a rumour that some of the Esmeralda going around this year is *past crop*, meaning 2006's harvest. There's been some tastings that find the resulting product, for lack of a better word, "baggy".
Because it's all opinion, and speculation, I don't dare mention the places. Just if you happen upon some "second lot" esmeralda that seems a bit dull, don't be afraid to ask the roaster / cafe questions about it.
StarTzar Senior Member Joined: 1 Oct 2007 Posts: 5 Location: Gatineau Expertise: I live coffee
Posted Fri Oct 5, 2007, 8:05am Subject: Re: Establishing an Espresso Evaluation Process by Mark Prince
Mark said
Another interesting tidbit - there's a rumour that some of the Esmeralda going around this year is *past crop*, meaning 2006's harvest. There's been some tastings that find the resulting product, for lack of a better word, "baggy".
Because it's all opinion, and speculation, I don't dare mention the places. Just if you happen upon some "second lot" esmeralda that seems a bit dull, don't be afraid to ask the roaster / cafe questions about it.
Wow...... thanks again for this tidbit of information. I hope that Quasimodo is not reading this. You know how protective he can be when it comes to Esmaralda.
I'll make sure to keep away from those high priced Geishas. Especially those wearing baggy pants.
Posted Fri Oct 5, 2007, 11:45am Subject: Re: Establishing an Espresso Evaluation Process by Mark Prince
Do blends that have Robusta in them appear to stay fresh longer because many weeks after roast the espressos still have plenty of body in them? I find that Malabar Gold that has Robusta stays fresh for a long time. Maybe that's why some Italian espresso blends still pull decent many months after roast.
To me Ken's reviews on coffeereview are very valubale. Last week I bought these Nicaragua Jinotega beans from a local roaster. Pulled some shots four days after roast. I got some floral and tobacco flavors but overall not too interesting. Then I start to doubt myself, maybe something wrong with my taste buds. Then I did a search of Nicaragua Jinotega on coffeereview.com and it got a relatively low 86 points with flavor of only 7. Confirms my espresso preparation is not the problem, it's the beans. At home I also pulled shots with Paradise Roasters non-auction Esmeralda which got 96 points and a flavor of 10 on coffeereview. From what I taste at home I definately agree with that.
Normally before I buy beans I check the flavor profile description of a bean on roaster web sites and the various coffee review sites like coffeecuppers.com. That does give me a very good idea of what to expect from these beans.
Posted Fri Oct 5, 2007, 11:53am Subject: Re: Establishing an Espresso Evaluation Process by Mark Prince
GaryH Said:
Do beans that have Robusta in them appear to stay fresh longer because many weeks after roast the espressos still have plenty of body in them? I find that Malabar Gold that has Robusta stays fresh for a long time. Maybe that's why some Italian espresso blends still pull decent many months after roast.
Not fresher, but Robusta produces GOBS of long lasting, persistent crema., is usually cheaper than Arabica beans so it's used. Malabar Gold uses only the very best Premium Washed Kaapi Royale in it.
Posted Fri Oct 5, 2007, 11:58am Subject: Re: Establishing an Espresso Evaluation Process by Mark Prince
Do robusta beans also cause that nasty, sort of bite in the back of your palette? I have had certain blends that taste almost like they have cayenne pepper in them and I kind of like that.
Posted Fri Oct 5, 2007, 12:12pm Subject: Re: Establishing an Espresso Evaluation Process by Mark Prince
mitchellb Said:
Do robusta beans also cause that nasty, sort of bite in the back of your palette? I have had certain blends that taste almost like they have cayenne pepper in them and I kind of like that.
Inferior quality/grades will yes, a rubber tire taste! {:-O Using top grade Robusta like I mentioned & in a reasonable %, 10% to <15%, guessing %ages here in reference to MG.
I apologise if you thought I was implying Terroir in any way.
To be a bit more clear about what I wrote (ie, old crop sold as current crop) the accusation was levelled towards some very secondary roasters / cafes who don't garner much mention otherwise - just some attempts, it seems, to capitalise on the whole Esmeralda hoopla.
SL28ave Senior Member Joined: 19 Mar 2004 Posts: 796 Location: Rockville, MD Expertise: I live coffee
Grinder: Baratza Virtuoso Drip: Technivorm
Posted Sat Oct 6, 2007, 10:35am Subject: Re: Establishing an Espresso Evaluation Process by Mark Prince
I see. I did misinterpret you.
If you e-mail me where to get some of this malrepresented coffee next season, I'll gleefully try to get to the bottom of it and call the roaster out if need be.
MisterOrange Senior Member Joined: 10 Jun 2007 Posts: 3 Location: Chicago, IL Expertise: Pro Barista
Posted Sat Oct 6, 2007, 3:58pm Subject: Re: Establishing an Espresso Evaluation Process by Mark Prince
I really dig the idea of a barista's involvement in the scoring process. Very forward thinking, though probably opening the door a bit for bias. As someone who works with black cat on a daily basis, it's certainly a stretch to think it's all the coffee, as so much goes into pulling a decent shot as the coffee changes with age, humidity, temperature, and blend proportions. Nice article.
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