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

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…

JonWoo187

Dialing in a new grinder I recently had one of the most intense extractions yet… Took 40 seconds to see the first gloopy drop, then gave it about 35 seconds to finish. Yield was around ⅓ oz from a 19.6 gram dose. Was pungent, but no bitterness and quite tasty for what it was.

LMSC

Crankhouse Colombian Sebastian Ramirez Finca El Placer, CM white honey, Gesha as espresso this morning.

Very nice coffee; 17.4g, 42.8g liquid, 93C group, 99C brew boiler; and, 2.5 on the Duo and 22s shot time. I think I can tighten the grind a bit. The acidity was a little muted and may be, 94C/100C would help.

HarveyMushman

Home roast of a Worka Wuri, really really nice. Not as acidic as the grapefruit suggest but decent tea notes.

LMSC

Blossom San Martin Costa Rica.

Brewed as a filter this morning. Very nice

https://blossomcoffee.co.uk/product/san-martin/

kosipk

Really not liking this coffee from Dog and Hat..

Redla

kosipk I’ve never enjoyed anything from Django. I had the other offering in dog and hat and wasn’t impressed.

Jony

kosipk it’s the only one I never ordered or fancied, some of is other offerings are good, been having his coffee since 2018.

ooglewoogle

kosipk We really loved this…. run through several kg’s.

dutchy101

kosipk

This looked interesting when I saw it on Django, but opted for other choices at the time. Had a feeling it might be a bit of a marmite coffee

SurreyAlan

This didn’t end up in my cup. It was a Christmas present from one of my step daughters, I don’t think it’s been in her cupboard for years I’m fairly certain she bought it recently as it came with another pack that had a recent date, dodgy supermarket stock rotation I’d suggest. I just couldn’t get it dialled in so thought I’d look at the packet and found this, not even a hint of aroma when I put my noise in.

LMSC

Foundry Washed Kenyan Gakuyu AA - Filter roast.

17.5g coffee, 48.7g liquid cutting at 7 bars, grind size #2.5 on the Duo and 40.4s shot time.

Great coffee for espresso, bright acidity, full of currants, sweet throughout and cocoa at the finish. One of the best bags from @LeefromFoundryCR.

May loosen a bit to see where does it take me!

MediumRoastSteam

LMSC - that’s exactly what I’m drinking right now! 👍👍👍

LMSC

MediumRoastSteam How is it as a flat white? Thx

What are your grind setting and shot time please? Thx

MediumRoastSteam

LMSC 😊

As you know, I’m nowhere as advanced or with a refined palette. But for what’s worth, I’ll give you my thoughts.

Espresso: I like it
Flat white: I like it

Elizabeth, 10s steam pressure or 10s bloom pressure. Total of approx. 40s, approx. 45g out, 18.5g in.

Pressure is between 10 and 9 bar.

Niche Duo set to 6.5 on the dial.

whinmoor85

Wild Heart Coffee - Diego Bermudez | Thermal Shock Castillo. Not sure if macaroons were the first thing that came to mind but it definitely has a sweet biscuit flavour.
https://www.wildheart.coffee/product-page/thermal-shock-castillo-diego-bermudez-1

LMSC

whinmoor85 Never had coffee from them before. Are they lightly roasted ? Thx

whinmoor85

LMSC Eyeballing it I’d say medium-light. I bought their other Diego Bermudez coffee, a washed geisha, and I prefer this one. Not cheap but worth it.

Word of warning - they are very slow at posting their orders out. It seems like I wasn’t the only person who had to chase them up if you check their Facebook page, a small bag was thrown in for free which is better than nothing.

LMSC

Blossom Costa Rica San Martin Natural Anaerobic

17.5g, about 1:2.5 cutting at 7 bars, 23s, and #3.5 on the Duo. Enjoyed drinking this as much as Foundry’s Kenyan. Brighter, lighter, aromatic and sweeter as in pineapple with acidity that I can liken it to strone fruits.

Edit:

I must admit the roast is a little darker to my liking. It is a very good coffee, though.

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