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Permalink Reply by Matthew on November 14, 2008 at 1:10am

Take heart, freind. Mexico is notorious for having severe inconsistancies, not only from batch to batch, but from cup to cup(at least in my expereinces).

Mexico, while producing some wonderful coffees, has an awful regulation system. This, along with many pests and diseases makes for a tough time getting very consistant coffee quality. For example,

"Meloidogyne exigua, M. incognita, M. coffeicola, Pratylenchus brachyurus, and P. coffeae are the most common species of root-knot coffee nematodes. All arabica coffee varietals are susceptible to nematodes, which are among the most harmful coffee diseases and pests."-Coffeeresearch.org

While some agencies, like the International Development Research Centre based in Canada, are doing their part in learning new ways of defeating these diseases and pests, the confusion called the Mexican Government usually ends up screwing it up. It's harsh, I realize, but it's the truth.

So to sum it up, Mexican coffee is pretty darn inconsistant. From my experience with it, up to 70 precent can prove to have some damage or another. Cross your fingers for Mexico!

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Permalink Reply by Kelly David H. on November 14, 2008 at 10:28am

Matthew said:

Take heart, freind. Mexico is notorious for having severe inconsistancies, not only from batch to batch, but from cup to cup(at least in my expereinces).

Mexico, while producing some wonderful coffees, has an awful regulation system. This, along with many pests and diseases makes for a tough time getting very consistant coffee quality. For example,

"Meloidogyne exigua, M. incognita, M. coffeicola, Pratylenchus brachyurus, and P. coffeae are the most common species of root-knot coffee nematodes. All arabica coffee varietals are susceptible to nematodes, which are among the most harmful coffee diseases and pests."-Coffeeresearch.org

While some agencies, like the International Development Research Centre based in Canada, are doing their part in learning new ways of defeating these diseases and pests, the confusion called the Mexican Government usually ends up screwing it up. It's harsh, I realize, but it's the truth.

So to sum it up, Mexican coffee is pretty darn inconsistant. From my experience with it, up to 70 precent can prove to have some damage or another. Cross your fingers for Mexico!

And its so sad, cause i'd have to say it's some of my favorite coffee, both as a drip and S-O espresso. It has such nice crema and really want to use it in an espresso blend, but yeah...so inconsistant... im glad its not just me.

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Permalink Reply by Ian McCarthy on November 14, 2008 at 1:49pm

I would'nt allow those inconscistencies to stop you from using it in your spro' blend, a decent Mexican can add quite a bit of sweetness. Consider that any blend, say, of 4 or 5 different origins, is going to have a considerable range of ratios in a single shot, and hence flavors, (more sumatra in this one, more guat in this one, you get the idea.). Between any two points, there are infinite points, (infinite roasts between 433F and 434F, infinite shots between 26 and 27 seconds, etc.) Depending on your perspective, this is either very frustrating or endlessly, (literally), entertaining. Embrace diversity, cadre!

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Permalink Reply by Benjamin H Wilkinson on November 14, 2008 at 4:55pm

¡Hola Amigos!

I know it's following a bunny trail, but, on the topic of roast components and variation I've included Schulman's chart as published. I'm probably breaking the copyright (matt you can moderate me if necessary).

It includes the percentage of the coffee in the blend (ie: 10% Mexican) and the acceptable variance (I'm willing for that mexican to actually be plus or minus 10%, ie: between 9 and 11). Using these you find how frequently you achieve that result. Using that example, you would only end up with 9 - 11% Mexican 39% of the time in a double shot.

Anyway, you don't need me to explain it to you. I'll include the article. Dr. Joseph John is GREAT to talk with and full of information. I've not had the privilege of talking to Mr. Schulman.

Ian McCarthy said:

I would'nt allow those inconscistencies to stop you from using it in your spro' blend, a decent Mexican can add quite a bit of sweetness. Consider that any blend, say, of 4 or 5 different origins, is going to have a considerable range of ratios in a single shot, and hence flavors, (more sumatra in this one, more guat in this one, you get the idea.). Between any two points, there are infinite points, (infinite roasts between 433F and 434F, infinite shots between 26 and 27 seconds, etc.) Depending on your perspective, this is either very frustrating or endlessly, (literally), entertaining. Embrace diversity, cadre!

Attachments:

• Blending2_reprint_March08.pdf, 454 KB

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Permalink Reply by Sylvia Gutiérrez on November 15, 2008 at 11:09am

Upps! Sad but true, even when living in Mexico, is hard to find a consistent quality coffee supplier. And it is worst because mexican coffee can be amazing; this problem is something that concerns not only to the government but to the growers and their organizations. Sincerely I do not know when this situation is going to change :(

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