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 ?

Platypus

AAh! thanks! I’ve had some beans show oil that I’ve roasted myself (I’m a novice) but did not think that I’d hit second crack , maybe this was the cause. Thanks.

Alexvs

So just had my first ever espresso! Been meaning to try for ages, especially with a 11 day old 2nd child lol. Had a free sample bag of El Corazon from Square Mile and did a 20g double as that’s what I had left. I watch Artisti roasters on YT from time to time and saw a vid about drinking an espresso in 3 sips to get the different phases and definitely had a different flavour each time with the last being fruit overload!

Thankfully I didn’t hate it coming from just drinking milk based drinks so looking forward to trying my daily bean.

beladious

Had a nice batch brew from my local this morning, it was a Brew Project Natural Costa Rica. Reminded me of those danish pastry biscuits with the jam inside.

LMSC

Ethiopian Haru Washed from Thomson.

It’s a medium light for me and not light. It’s ok as it didn’t turn out to be another medium like Rugali.

I examined a few handful of coffee beans in natural light, I thought there is a bit of unevenness in roasting. Perhaps, they were roasted a few times during the day and mixed them all in before bagging. It did have a roast date, though.

I opened the bag only today and I still need to tweak the grind settings and temperature. I brewed a cup (Clever, espresso grind as in the past, 30 mins) and also pulled a shot.

How was the cup?

The cup was smooth, balanced and full of citrus flavour and notes. It’s bergamot, so expect the cup to retain that flavour and taste.

Did I like it?

It was ok. Nothing extraordinary or amazing about it. I was a little disappointed with it actually, as I had a high expectation after seeing a cup score of 87.25. May be, it is just me.

Do I recommend ?

Perhaps, it doesn’t suit my taste profile. I don’t think I would recommend. If you want to try, please don’t get a KG like me!

Pav

Django Santa Ana. Just arrived, but I couldn’t wait. I left the grounds to rest for 15-20 minutes.

19g in 41.2g out in 29 seconds with additional 8 sec pre-infusion.

Tasted like a boozy tropical fruit salad. Passion fruit and pinnacle were dominant, berries in the background and a hint of vanilla extract. “Crema” looks darker in photo.

Systemic

Bella Barista’s Camocim Iapar - curious to try this as BB have monsooned the beans in a Norfolk salt marsh barn.

First shots pulled at 28 and 50 secs - latter taming the acidic notes more than the shorter pull. Getting lemon/lemon pith in spades - it’s a powerful espresso.

Anyone else given it a go?

limelight

I received this today and it’s amazing for those in the US. Unfortunately, I haven’t been able to find anywhere that still has it in stock as it was a limited run. If you come across it, I would highly recommend.

Cuprajake

prezes

LMSC

Nice coffee. Cranberries and dark chocolate for me. Cuts nicely with milk too. Medium roast.

Cuprajake

what isn’t lol - been on a splurge and bought way too much lol

LMSC

Cuprajake I know. With discounts pouring in, we keep buying. I have drawn a line. Until I draw my last KG, I won’t order. 😂

DavecUK

My suspicion is that the UK is enjoying a rather large number of Roasters, something I heard a while ago. As the markets get saturated, profit margins have to drop, which is excellent for all of you. As I suspect none of you are constrained by subscriptions and the specific coffees being offered, you know the type of coffees you like, and are free to search for the very best deals.

I have seen some really good coffees and deals mentioned..I think we are at a time when signing up for a subscription, is probably not a smart move.

gotters

that’s an interesting point on saturation point with roasters and margins being hit, many of them are sold as being ethical so I hope that this doesn’t impact the farmers receiving a fair price.

it’s something I’ve heard Hoffman mention many times that we pay too little for quality coffee, and by that I believe he means at source as well as from the people putting care into roasting and selecting it.

with the squeeze on peoples pockets in the coming months/years it would be a shame to see this flow back to the farmers getting shafted, but unfortunately large sections of any market shop on price alone and don’t have the luxury of shopping ethically or with a conscience.

DavecUK

gotters I hope that this doesn’t impact the farmers receiving a fair price.

It doesn’t, in fact coffee prices have gone up…it’s purely the roasters profit margins being squeezed and in some cases rightly.

gotters

DavecUK

so far, but if the roasters continued to get squeezed whilst seeing massive increases in their costs of energy, transportation & staff the only place left to go if you don’t want to increase the price of a bag is squeeze the producers.

DavecUK

gotters if you don’t want to increase the price of a bag is squeeze the producers.

Roasters can’t really do that.

gotters

Some have direct connections with farmers, others who buy thru middle men can apply pressure that way.

DavecUK

gotters I guess you could always use roasters who charge more and pass that money on to farmers…

Often the direct connections are not as beneficial as we think…there’s a long history to that.

mission701

Assembly’s current house espresso. Think it was about £35 for a kg delivered. It’s nice, and tasting notes (Rum + Chocolate Cake + Dense) are pretty spot on, but when it says rum think Lamb’s Navy rather than Plantation. I’d call it a medium roast - darker than most naturals I get. Works a treat in a flat white.

« Previous Page Next Page »