Ethiopian Sidamo and Medium / Medium Dark Roast. 20g, 1.4 turns in Jx Pro, 46.4g out and took a little longer at almost a minute. The group was set 93C and the brew was set at 99C. Took 18s for the first drop into the cup. This is too long. I thought the cup isn’t going to be good. It was so good, I drank straight as an espresso. Fruity citrus and lemon grass for me. It will definitely benefit from loosening the grind. This bag will be very good for brewing for sure, which is what I will do later today. https://imgur.com/a/vTgy8Be

@"LMSC"#p1024 The beans look well roasted for a medium dark roast….who was the roaster?

@"DavecUK"#p1035 Clumsy Goat. They stated both the Peru and this Ethiopian are medium roast. I did not think so. I reckoned the Peru was medium dark / dark. That bag was ok; I was never happy with that Peruvian Bag. This Ethiopian is very good and sweet. I was erring more on the medium dark; I didn’t think it’s a dark roast, looking at the dark yellow / light brown colours at the crevice of the beans; I thought they may have been taken out just before the second crack, not at the second. Obviously, I lack a roasting experience and still learning to differentiate the roasts. 😊 You won’t call it as a dark roast, would you ? Thx

> @"LMSC"#p1039 You won’t call it as a dark roast, would you ? Thx I would call that medium dark…it's about as dark as I like to go, normally I'm in the medium or medium light camps. as my personal preference and that of my roast sharers. That roast was nowhere near 2nd crack and I would guess it's about 30-50 seconds after first…not roasted too fast because I can't see any oil and no charred chaff lines, indicating the burners going off before 1st crack and the roast allowed to coast into it. My guess for what it's worth…anyway, they did a good job.

Crown and canvas - first light Brazilian and colombian blend. Bag states dark chocolate, hazelnut and red berry and I have to say it delivers! Espresso 16g in 32g out: really rich dark chocolate and hazelnut (think greene and blacks) and a gentle acidity to finish. Lovely mouthfeel and long lasting. As a flat white everything’s sweetened up and it really pushes the hazelnut flavour. Delicious. Off to make another 😉

@"Baldrick"#p1770 Hadn't heard of Crown and Canvas before. Having looked at their website and following your positive recommendation I think I will be giving them a try.

@"Dumnorix"#p1793 very popular roaster and some great coffees by all accounts. If you check our commercial directory, you will find some good and reliable companies to use. https://coffeetime.freeflarum.com/d/52-commercial-members-list

@"DavecUK"#p1796 Many thanks for the link.

Origin Colombia Estate Café Granja La Esperanza Farm Potosi Varietal San Juan Process Natural Altitude 1,800-2,000 masl Harvest January - April I got it from my local shop. It's got a really nice sultana smooth taste. Currently brewing it in a Aeropress 1:15 and diluting up to around a 320g cup. Really enjoying it at cooler temps.

Crankhouse, Cordillera de Fuego, anaerobic natural Caturra & Catuai - Initially hesitant & bracing myself due to the pungent, farmyard aroma off the beans, but absolutely delivers in every aspect on the flavour in cup. Complex, good perception of sweetness. Delicious! Like a coffee equivalent to mulled wine. I'm not big fan of naturals, nor Cost a Ricans generally, but I love this. 13\.6g ground at 32 on Wilfa flat, V60 02 with can strainer, 40g every 40s (each pour taking about 13s), 1st 2 pours direct on to the coffee bed, last 3 via can strainer. Dry bed 3:15 for this brew.

Mikari AA (Washed) (Kenya) from Coffee by the Casuals - two ways. Moka Pot - really rich, lots of peach. Very smooth. Pre-boiled water and AP filter, but no 'bloom'. CCD - 18g + 300g - 32 on Niche. Still steeping, but based on brews this week, flavour is more balanced, not as in your face (as expected) - not much pineapple, but more acitidty alongside the peach.

What’s in your cup this morning ?

PortafilterProcrastinator

First espressos from this bag this morning.

Very much still dialling it in.

First shot ran slow, 18g in @95deg - 54g out in about 63s.

Surprisingly nice given how slow it was. Showed promise.

Second, adjusted grind too much, shot ran fast - 54g out in 27s.

Popped it in my travel mug as Americano for work. Drinkable but only just.

The roast seems to be quite uneven which is interesting.

MWJB

Kiss the Hippo, Colombia, Aponte anaerobic honey Caturra - this is right up my street, the red apple (more the skin) is unmissable, a lighter, brighter, tinglier red fruit acidity too (could be raspberry, also hibiscus tea), bursting with flavour.

A good bang for the buck at £5.60/100g.

All brewed as drip/pour over/Clever steep.

Systemic

Django Insight Subscription - Costa Rican Tarrazu anaerobic. Impressed with the roast - light and even. Only tried as pour over as still a little young - taste notes of tropical fruits and pineapple.

PortafilterProcrastinator

Django Arufa - 18g in, 95deg, 54out c.40-45s

Getting the berries now which is really nice.

Noticeably thicker/ syrupy/ more mouth feel than my last Django - Hatuhei.

Also experimented with aeropress filter at the bottom of the basket. Interestingly it doesn’t seem to run much if any faster, unlike Wired Gourmets video.

LMSC

Never pulled a shot off a filter roast. Thanks to @Cuprajake for gently pushing dog and hat my way! 👏

Took an international filter roast starting this month.

Very nice coffee. Similar taste profile to Crankhouse and Foundry, although this bag is a filter. It’s a Kenyan and so obviously brighter cup. Doesn’t set them apart, IMHO, as I have had similar tasting coffee in the UK.

Very much like this filter roast pulled as an espresso for Americano. Plenty of notes - Blackcurrant and Hisbiscus. It is very sweet, bright, smooth and a lovely finish. It is one of the best bags for me. Am resisting the temptation to go for another cup.

17.2g, 49s, 46g (6.5 bars shot as I pulled longer).

InfamousTuba

It is good to see that a fairly old harvest of Kenya still tastes good, although that is usually the case with Tim wendelboe.

Currently drinking the prodigal coffee washed caturra, bought from prufrock for £17/250g. Nice juicy acidity and very nice peach notes, very good light roast that has been easy to extract, definitely recommend it.

Managed to get a small amount of the gesha and sidra from prodigal, they were good but for the much higher price I couldn’t recommend them.

MWJB

Crankhouse, Colombia, Sebastian Ramirez El Placer black honey CM pink Bourbon, an initially strange sounding combination of notes, but proving delicious, definitely getting floral notes in some brews, but it’s the lemongrass that most commonly comes through.

All brewed as pour over.

Cuprajake

Olfactory Costa Rica Don Roberto

MattH

Today I have started Extracts Rocket - also have a kilo from Wogan coffee which has just arrived.

Should be interesting to see if I can taste (as a milk beverage type guy) any real difference between the 2 as the extract bag is (unless on offer) - 3 times the price.

I will say the speed of delivery from wogan was great on 24hr Royal mail delivery 2.50!

Ernie1

Picked this up locally (even though their Cardiff roastery is hundreds of miles away). Roasted June 20th.

Absolute banger of a coffee. Nutty and cakey with a subtle candied fruit. Nailed the dial-in on the first shot too. 18/37, 0:23 if anyone fancies trying it.

They had their House Party blend too which I’ll grab next time I’m in town.

PortafilterProcrastinator

Ernie1

Is that a turbo shot?

whinmoor85

Ernie1 They’re a good roaster Hardlines, went to their faux-retro cafe last year in Cardiff too 👍

dutchy101

Cherry bakewell??? TAKE MY MONEY. Just ordered a kilo - thanks for the recommendation!

Ernie1

dutchy101

Hopefully you enjoy.

The best part is it cuts through milk. I love a coffee with dessert notes but often they just fall flat in any kind of milk drink.

Don’t tell the folks in Derbyshire, this one is shameless Mr. Kipling level glaće cherry style delicious.

Ernie1

PortafilterProcrastinator

Weirdly since getting the LM my shot times seem to be mainly around 23-28 seconds for the best tasting shots with most SO’s I’ve tried.

With the Bianca it was usually somewhere between 28-32.

PortafilterProcrastinator

Ernie1 That’s interesting. Were you using the flow control on the bianca?

Ernie1

PortafilterProcrastinator

Very rarely (one of the reasons I switched back to a non-profiling machine).

With the Bianca, if I didn’t let the group warm up quite long enough (mine would take a few minutes after the display said it was at temp) I’d get an under-extracted taste at shot times that would taste great when at the correct temp.

I’ve mentioned it a few times now but I’ve got a suspicion the mid-shot temp stability of the saturated group (or whatever LM call it) is responsible for the forgiving nature of the output and most likely why I’m finding a significant difference in shot times to an E61.

Obviously the group set-temp will be the same, but during shots the fluctuations on a E61 and saturated will be different.

Cuprajake

Bright very lemony, this is the first shot

20g in 60g out in 28s

Dust

Home roasted Ethiopian Sidamo this morning and for the foreseeable.

Cuprajake

Did the same bean this morning but went from 6.5 to 7.5 on the duo to speed the shot up,

The result was 70g in 20s, so alot faster this held a steady 6 bar Vs the first that hit 9 then I declined manually.

Preferred the first shot, more zesty brighter.

JonWoo187

Cuprajake I’m shooting for 20g in 70 seconds… using a 7 day post roast Yemen Mocca Hajjah

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