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 ?

MWJB

Cuprajake 1:15 ratio (02 Switch holds about 240ml), medium grind, coffee in 1st, add water in one pour of 20-30sec, being sure to wet everything at the start. 3x front to back stirs at surface at 4:00, draw down at 5:00.

Cuprajake

Thank you.

@LMSC what is medium grind on the duo 😂

MWJB

Maybe start around 17 on the Duo (12% 400 Kruve).

LMSC

Yes! #17 on the Duo (12% 400 Kruve). The other grind reference is 29 on the Duo (9% 400 Kruve), which I would take that as a coarser setting.

Cuprajake

I’ve been about 27 for my v60 but it’s very coarse

dfk41

Cuprajake So have you settled on one particular brew method then Jake?

MWJB

Cuprajake Maybe too coarse for the method you are using but 27 on a Duo with filter burrs is around/finer than typical drip grind (about 800microns).

Faster & fewer pours needs a finer grind, longer/pulsed pours can use a coarser grind, it’s a question of matching pour rate (not brew time) to grind size.

Cuprajake

dfk41

I’ve been using a one pour method,

Cuprajake

6:16 draw down

MWJB

Cuprajake How did it taste?

LMSC

Cuprajake Grind reference ?

Cuprajake

Bland

MWJB

Cuprajake Weak bland, or normal strength & hard to pick up acidity? Was the brew powdery/grainy in mouthfeel?

1:16 is a bit longer in draw down than I have been getting, averaging 45s.

Maybe move this over to the Hario Switch thread for troubleshooting? A video of the brew would be helpful too.

https://coffeetime.freeflarum.com/d/2012-hario-switch/11

ST30B

Nicely rested, enjoying this both in a flat white and really nice in an aeropress…

Cuprajake

LMSC

A good cup of coffee in 2 weeks after our recent pilgrimage trip to South India; and, we mostly had tea and occasionally coffee, which wasn’t worth a bother. Surprisingly, we didn’t miss the good coffee, both espresso and filter. :-)

But, felt great to be back home.

Nice coffee - lemon and floral notes and aromas. 92.5C/98.5, 28s, and ~45g. I think it will make a nice filter.

JonWoo187

Recently splurged a bit on a quality single origin as most don’t impress me the least bit. Most Yemen offerings are quite good and definitely unique compared to most coffees that I’ve roasted/consumed. Got 20 lbs of this and have been dialing it in.

https://www.sweetmarias.com/yemen-mokha-matari-7571.html

So far hand roasting each bean individually via magnification/sun, followed by weighing/hand grinding each bean to give me 18.9000 grams in the basket is yielding rather superb results.

JonWoo187

Cuprajake A bit late noticing this, but that roast (lack of) quality is a joke. Makes no difference how light (underdeveloped) some wanna go, but that wouldn’t cut it for me. The defects coming from any commercial roaster sums up their skill level and attention to detail!

Cuprajake

LMSC

KTH Rwanda Kaza was ok and the Foundry’s Colombian Gesha was the one of the best I have had so far.

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