Today's Roast: Mexico H/G Pluma Istmo

Tonight I roasted the Mexican. I followed the Sweet Maria's Roasting Curve and stopped it at -:50, which was the very beginning of the second crack. (The first crack had come at -3:38.)

I did not take this coffee to the first puff as I did with the Kenyan. I bent the clips on the chaff dish holder to tighten the chaff lid, hoping that would fix the problem I was having with the whole lid coming off. It didn't really help; I still had the lid open up on me. Apparently this is a known problem: Sweet Maria's even publishes this photograph of one way to fix it:



The beans came evenly roasted and the smell is great! I am looking forward to cupping this bean. The last time I drank a Mexican bean I was actually in Mexico. My wife and I were in Cancun on vacation, before our daughter was born. I remember having the absolute best breakfast of my life--to this day the thought of a Mexican breakfast immediately sets my mouth to salivating! We were sitting in this outdoor restaurant with no walls but a thatch roof. There were tropical plants all around the perimeter of the eating area, which was slightly elevated above street level, and the plants framed a view of the sidewalk and street. I remember sitting there, sipping this delicious coffee after that delicious breakfast, watching the street life of downtown Cancun unfold before me, and wishing the moment would last forever.

Well guess what: it didn't last forever. But my memory of it will!