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

Foundry Ugandan

https://foundrycoffeeroasters.com/collections/coffee-beans/products/zebigi-womens-empowerment-uganda?variant=47272977006873

Ground 17.7g at #2.5 on the Duo. Brewed at 93C/99C. It was really a turbo shot as it lasted 14-15s for about 45g liquid. I think I will have to grind a lot finer to get it to a decent 25s-30s shot.

Despite the shot time, it is an easy going coffee which should sit well with milk. The notes were perfect as described, though. I wasn’t impressed both as a filter and as an Americano. I can see my family loving this as a flat white.

Arron24

dfk41 what brew methods are you using for the cc mystery 15? If they are tasty in espresso form i will order some 😊

dfk41

Arron24 I drank the whole lot as espresso (based). It took about 10 days and one thing I noticed was there was very little drift in the grind ie normally as the bean ages you need to tighten up. I weigh 18gms and extract approximately 34 to 38 gms in around 30 seconds

Arron24

dfk41 thank you, i will try them 😊

whinmoor85

Hard Lines Christmas blend 🎄

MediumRoastSteam

I’m drinking Karimikui AB - a Kenyan coffee from Foundry.

https://foundrycoffeeroasters.com/collections/coffee-beans/products/karimikui-aa-kenya

Even though it is recommended for filter only, I do enjoy it as espresso and flat white (I don’t do filter). Yes, it’s difficult to dial in and extract, specially in a machine like the Elizabeth where it’s 9 bar or nothing - but it’s an excellent coffee if light roasted coffee is your thing.

LMSC

MediumRoastSteam I enjoyed both as filters and espresso. My wife loved it as a flat white.

I ground at 2.5 on the Duo and pulled at 93C/99C.

MediumRoastSteam

I’m grinding on the Niche Duo at 5. 18.5g in, 50g out in 38 seconds using a VST. Elizabeth set to 94C, and includes 10s pre-infusion at 2 bar.

LMSC

MediumRoastSteam That was at 2.5 on the Duo taking 24s for the black. I did experiment grinding finer, but I liked the 24s shot a lot better.

In the case of their Ugandan coffee, I pulled another shot grinding at 1.5. The shot took a long time to finish taking 1:08 mins. I didn’t like the coffee as it was a muddled cup. I might try at 2.0, but as of now, the 14s turbo shot was a lot better.

MediumRoastSteam

LMSC - there are times, usually when dialling in a new coffee, when I get those fast shots. For my taste and with my equipment, I never had anything which blew me away or that I enjoyed. Being me, someone who hardly ever throws food away, I just drink the coffee - but I’m yet to find that sort of thing better than my usual 1->2 ratios or thereabouts over 35 seconds or thereabouts.

LMSC

MediumRoastSteam Taste is relative. Considering we are brewing the same coffee using the same grinder, it is interesting how the machines make a difference to our grind size reference and the cup.

Every time I grind finer after the first shot is dialled on a new bag of coffee, I have, most of the time, gone back to where I had started. Don’t know if a bias is playing a trick on my mind. 😁

The bottomline is we appreciate the coffee in our own way. :-)

Merry Christmas and Happy New Year!

MattH

LMSC All tastes like coffee to me :), I would probably discern more in black americano drinks rather than flat white/lattes I make most of the time.

Actually this has reminded me to start a new thread!

Cuprajake

Only first shot with this, 17.5g in a ims superfine mesh basket, 92c on the Binaca, 7s low flow then a total of 27s shot.

HarveyMushman

Cuprajake

How was it? Tasting notes look great.

Cuprajake

Close to the notes TBF

dutchy101

Kept myself 250g of this back in the freezer for Christmas. Still as good as I remember it last year. Probably the best coffee I’ve ever had.

LMSC

dutchy101 Kept myself 250g of this back in the freezer for Christmas.

David’s @BlackCatCoffee coffee offerings are generally nice.

Glad you are enjoying it.

Cuprajake

LMSC

Cuprajake Except the blends and the decaf, they have sold out all of them :-)

JonWoo187

20W50 Dry Process Brazil Pedra Branca… one of the few SOs I have found over the yrs to be worth my time/effort roasting, extracting, consuming then repeating…

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