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 ?

LMSC

Bom Jesus as an espresso first and a pour over — V60 — later today. I was disappointed with it after raving views on the other forum as I had very high expectations from the bag. It was very good but…. I prefer it as a pour over with cocoa chocolate and a sweet after taste.

Alpesh

Kenyan Mikari AA as an inverted Aeropress in the morning. Bom Jesus as an espresso in the afternoon.

Since getting the VST basket I was having a few problems with channeling and erratic shot times which was probably down to poor puck prep masked by the stock (non VST) basket I was using before. I had read that the VST baskets were less forgiving but wasn’t expecting that much of a difference.

Was a little unconvinced about the effectiveness of WDT but I made one today out of cork and needles and using it made an instant improvement. Not sure if it was a one-off but will see how it goes over the next few days before I commit to buying one (or sticking with the one I made).

Waitforme

@Alpesh

If you were to use both grinders for an espresso would you notice any difference in shot quality ?

I’m not bothered about ease of use or routine, just the taste in the cup.

Oh , and if you’re going to buy a WDT tool, Ali express does nice wooden ones that match the Bianca wooden accents for about £12 delivered.

Alpesh

Waitforme

The Specialita doesn’t get used much since I got the Niche but I still seem to be reluctant to sell it. Good suggestion of trying both as an espresso for a comparison. I doubt my palette is refined enough to tell the difference but I might be pleasantly surprised!

Thanks for the tip on Ali express.

JahLaza

Alpesh hi, I am running both niche zero and eureka specialita side by side at the moment. I had the eureka for about 8 months before getting the niche. I have to say I prefer the taste from the eureka on medium to lighter roasts- I feel it brings out a lot more flavour which better suits my preferences. I have been comparing on darker roasts the past week and don’t find a huge difference, possibly prefer the niche. I only single dose and find less faffing around with the eureka to be honest. No messing about with bamboo sticks etc to reduce static when using the eureka, just grind straight into portafilter tamp and away you go. Will continue with both for a while before deciding which one to keep!

LMSC

@BlackCatCoffee David, Hats off and thanks for the excellent Costa Rica bag. Opened it after 2 weeks of rest. The fruity aroma of the beans was nice. It is a medium roast, I would say. It’s evenly roasted. Forget the cherry. You pull a shot and you straight away see a rich, creamy and smooth espresso. The coffee was amazing to drink as espresso and latte. Had 2 already.

The notes of blueberry, roasted almond and sugar are unmistakable. Can’t wait to make a V60 later today. @PortafilterProcrastinator - you may want to try a small bag. Strongly recommended.

Edit: 20g:45.7g:43s. The temp were 92 group, 95 brew boiler; PI lasted 10s, and did a bit of pressure profiling. The PI was 2 bars, after a few drops, gently raised the lever to hold at 3 bars for a few seconds and slowly released to see a 10 bar pressure. Cut the shot at 7 bars.

Waitforme

Interesting @JahLaza

Thanks for posting, as someone who prefers light / medium roasts I’m not in any hurry to change grinders.

I know all of our tastes are different but I’m kinda glad to read that the comparison isn’t WOW, sell the Specialita !!

JahLaza

Waitforme Now, this is just my experience so far. There is no doubting the niche really is a great grinder, you just have to look anywhere online to see that. The thinking behind its build,build quality etc. is great. My tuppence here could just be down to the flat vs conical taste thing, and this is obviously a subjective arena. I do not mean to say anything negative about the niche, the static item I mentioned previously is probably the only ‘physical’ thing I could think of but when you add it all up the niche comes out on top for most. There are lots of posts here and elsewhere championing it’s standing at that price point and I’d have to agree with that. But, that is what I have found so far, I’m pretty sure I’ve seasoned the burrs on both by now so a couple more weeks between different beans and I will then have to decide between them for my use! I think if you were considering between both the only way is to use both yourself on the same beans. If I only had one of these would I be happy? Probably, apart from wanting to try something different at some stage!

Waitforme

Yes, I completely agree with what you’ve said abound build quality etc of the Niche, anything I’ve read about it is positive.

I was really just wondering if I was missing something in having the Specialita rather than the Niche in terms of taste in the cup. I would appear not to have the finest taste buds in the world as I can rarely get the tasting notes of the various coffees I buy. I probably don’t want to single dose so I’m thinking for me at least then I’m better just keeping the Specialita….. for now anyway !

LMSC

For a moment, I mistook it for a grinder thread! 😂

Interesting read between Mignon and Niche. Perhaps, @DavecUK should spin-it off into a separate thread.

Waitforme

I’m having Django Los Angeles El Salvador brewed in a Cona syphon , enjoyed in a retro 60s style mug ….

The coffee is particularly nice brewed this way rather than my usual espresso 👍

DavecUK

Waitforme Unusual mug, who is the maker/designer, I recognise the pattern. Also the handle shape

Waitforme

@DavecUK

It’s Port Meirion ….

DavecUK

Waitforme I have this coffee set, it’s called Totem by Portmerion and is their Iconic coffee set….designed by Susan Williams-Ellis. I thought I recognised the designer. I believe mine is from 1963….unused.

Waitforme

Nice 👍, I got my two mugs from a set when I was clearing my late parents’ house. They also had the very set you have.

I wish I’d taken a couple of those mugs too, as it was all going to a charity shop otherwise.

DavecUK

Waitforme I wish I’d taken a couple of those mugs too, as it was all going to a charity shop otherwise.

All starting to be worth something…getting rarer, especially full sets.

Frothbewithyou

Foundry roastery (Sheffield UK) - Hermenegildo Marin Mexico
Washed process
Roasted a few days ago so flavours will probably mature.
Brewing process 18g:240ml Aeropress with a long stand, non inverted
So moving from a Chinese bean to this, it’s such a delicate cup with a light caramel taste to start (extremely pleasant) leading to a sweet grape/cherry taste. Chinese one had more body and deeper flavours.
Very impressive and enjoyable cup of coffee.

Thanks @MediumRoastSteam excellent start to my roastery tasting I can see why you like these guys/gals

LMSC

PortafilterProcrastinator How did you find Crown and Canvass Ethiopian Basha?

PortafilterProcrastinator

LMSC It was a bit darker than I would have liked. Consistent, but really only nice as Moka Pot or espresso. Oddly I found a longer shot 18:54 nicer than 18:36.

I never got any strawberry out of it. The plum was there, with cocoa.

LMSC

PortafilterProcrastinator Thx. Have you tried any of their other coffee bags please? Ex: Peru, Guatemala, Rwanda. All are medium light for filter as well +

PortafilterProcrastinator

LMSC No, sorry, that was my first bag.

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