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 ?

DavecUK

LMSC Some coffees just don’t roast as evenly as others when roasted lighter.

LMSC

DavecUK I was thinking most of the less solubles likes El Salvador, Costa Rica, Gautemala and this Peruvian may fall in this category. Could you give some examples please?

Does Washed vs Natural make a difference?

I also think decafs are also potentially vulnerable to give the appearance of uneven roasting as roasters have to be extremely careful with the temperature and roasting curve as the decaf greens appear darker than standard beans by appearance; and so are the structure and the moisture contents of decaf greens vs the standard greens.

DavecUK

LMSC Washed Vs natural can definitely make a difference as processing methods can give more consistent beans. Mainly it’s density, size and sugar level variations that causes this.

CoyoteOldMan

What will be in our cups this morning? We are in France, so god only knows… but I doubt it’s going to be good!

DavecUK

CoyoteOldMan My first ever experience of “real” coffee, I was 13 years old in France.

PortafilterProcrastinator

Burundi Businde - Django back on form I’d say.

Delicious espresso - currently pulling 18g in, 45g out, 92deg (which I am going to increase to 94 tomorrow)

I’m certainly getting ‘berry’ flavours - coincidentally I’m drinking grenadine at the moment (generally, I don’t mean right this second alongside the coffee) (which I never normally do) and this is analogous to that flavour, but more intense.

Going to brew a v60 later this week, will feed back.

prezes

PortafilterProcrastinator Must agree! Found it really good with fruity notes. Brewed @ 95 degrees / 15g in 38g out

LMSC

Another good coffee from Horsham

Medium light Rwandan - oozes blood orange sweetness and mild caramel.

Filter will be interesting though!

LMSC

Horsham Costa Rica Honey

Medium skewing towards medium-dark roast - it was a decent coffee, the £10.40 after 15% first order discount isn’t justified IMO.

Edit:

I think it is expensive, IMO. Nothing special about this coffee. Perhaps, the
process makes the bag expensive.

DavecUK

You mean it’s worth more?

LMSC

DavecUK You mean it’s worth more?

Sorry, no. I think it is expensive.

DavecUK

LMSC What was the weight of coffee, 250g or 500g??

LMSC

DavecUK What was the weight of coffee, 250g or 500g??

Oops. Bad photo. The bag weighed 265g this time, yielding a net coffee weight of 251g after taking away 14g for the bag. 😊

DavecUK

At that price I would want it to be very good indeed.

LMSC

DavecUK Exactly!

Their roasts are even, consistent with the description and the flavours are mostly as stated. If a roaster mentions apple acidity and crispness along with other fruits like tangerine, peach, nectarine, we aren’t going to be able to tell them apart. At least, I can’t. Of course, one would say, the difference is in conical vs flat. We have had a lot of discussions on this already.

In summary, Horsham as a roaster is good.

Thx

Cuprajake

I’ve been on black cat this last month, been ok, nothing jumps out for the tasting notes.

I’ve got cast iron coming this week who bag at 340g so good value, esp if it’s good.

What did worry me was I ordered Sunday and they shipped Monday morning sooooo, they were prob already roasted.

LMSC

Cuprajake black cat this last month, been ok, nothing jumps out for the tasting notes.

Which ones were they please ? I thought you ordered Bom Jesus, Rwanda and India. I was thinking, if I should get the Rwandan and India. I think Dave had that Indian previously. He found it ok only. The Indian cup score is good though. But, this can be misleading in some cases .

Cuprajake

The BOM Jesus is better than the coffee casuals version imo but that’s more of what the Mrs drinks in milk.

The Rwanda and India are ok, the Rwanda has strawberry notes in smell, I’ve not really had it through the cup.

There ok but, not wow

PartySausage

Spent a couple of days trying to get to grips with some Django Chelbesa & Santa Ana beans I had in the freezer.
The Chelbesa on a V60 has been pleasant though I haven’t been able to get any of the suggested flavours out of it yet.
On the other hand; the Santa Ana as an Espresso is like being smacked around the chops by the Tango Man’s Blackcurrant brother & needs a little bit of taming even for my palette.
I might try & swap the brew methods & see how that turns out

LMSC

PartySausage Santa Ana as an Espresso is like being smacked around the chops by the Tango Man’s Blackcurrant brother

A lot of folks had issues with this with blackcurrant as the culprit. I pulled longer 1:2.5 - 3.0. Otherwise, you may put up the temp by 1C-2C and see if it helps.

PartySausage

LMSC Thanks for the tips. I’ll try a longer ratio tomorrow. I’m running with 94deg at the group & was unsure about increasing the temp any more but it does give me another avenue to try.
It certainly needs a fine grind & is down where I’d normally be grinding decaf on my Niche just to get a 1:2 in a respectable time

@dutchy101 Yeah that’s the one. It’s an Anaerobic Natural, which was always going to be a bit feisty just a bit more feisty that I expected

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