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

Crankhouse, Sebastian Ramirez, Finca el Placer, carbonic maceration natural Gesha, Colombia: Top notch, full of flavour, syrupy tropical berry/fruit, with almost a Smarties like note, hints of passion fruit in the finish. Clean. I maybe ground a tad fine, but still totally delicious. Definitely not one of those ‘wet air with a hint of ####…’ Geshas.

13.8g ground at 2 turns on a Feldgrind (will be going slightly coarser), Kalita 185, Buono kettle, bloom 20g/30s, then 50g every 30s via the Tricolate dispersion screen. This brew had a dry bed at 2:38.

DavecUK

MWJB I’m comin round…when I’m feeling better! 😉

MWJB

DavecUK

You’re always welcome, hope you’re feeling better soon!

Baldrick

Not another Guatemalan….. 🙄
Coffee mongers, finca Bremen, Guatemala
Nectarine, dark choc, hazelnut.
Now technically I didn’t pick this one - I went to the roaster and told him what I didn’t want (another fruit bomb) and for him to pick 2 bags of what he’d been enjoying.
This is the first.
Have to say I’m really enjoying it. Just nicely balanced shot of espresso. The roast seems far more consistent than the last bag (from a different roaster) and was half the price!
Lovely acidity at the start, dark chocolate brings just the right amount of bitter and a long lingering hazelnut finish. Lovely mouthfeel without being too cloying.
I’d better line up another to make sure it wasn’t a fluke 😉

LMSC

Baldrick From the picture, looks like a well-roasted medium to me.

What’s the other bag, which he picked for you ? Thx

Baldrick

Esmae

Coffee compass sweet bourbon blend

limelight

Huckleberry - Blue Orchid out of Denver Colorado.

LMSC

Ethiopian Rocko Mountain from Cofeee Compass. Naturally Processed. Got nice strawberry and peach notes; dark chocolate after taste for me.

The cup was rich, smooth and had a nice crisp acidity; they were just right. More importantly, unlike the Goats’ Peru and Ethiopian, there were no beehives and lingering negative bitterness. Very nice cup indeed.

1.4 JX turns, 20.1g:44.8g:28s; the group was at 90C and the boiler was set at 97C. The extraction looked even with no visible signs of dark patches in the puck. I used the IMS32 basket.

I am tempted to drop the temperature by 0.5C-1C to see what happens.

My observations of the beans looking at them under both LED and natural lights - the photo was taken under the LED light.

Unless the the bag was from two separate batches of roasts, I would say it wasn’t evenly roasted - not significantly. Perhaps, the heating was turned off after the first crack.
The colour of chaffs and chaff lines are not uniform, which support this. The surface colour of the beans look a bit uneven - more under natural light to me.
I would still call this as a medium-dark roast not dark; I am struggling to see how this could be a medium roast. Perhaps, @DavecUK can throw some light to make a medium-roast case!

DavecUK

LMSC It’s very difficult to tell from a photo, especially one under LED light which has a poor CRI compared to natural light. It’s why I use an incandescent halogen light source at my roaster. On my monitor it looks on the darker side of medium, but again, it depends on camera white balance and monitor settings etc..

I would certainly think (and hope) the heating was turned off or reduced to “idle” after first crack, as the beans require little further heat input once 1st crack begins…if fact I give myself a fist bump if I get the heating off a little before first starts and move to a good and not overly vigorous first crack.

MediumRoastSteam

LMSC - Interesting! As a comparison, one day try the Rocko Mountain from Foundry. Although not as good as it used to be, it beats the CoffeeCompass version hands down, in my opinion, if you like coffee roasted on the lighter side.

Today, I have some Ethiopia Guji, roasted by the MediumRoastERYSteam & Co. ;-)

LMSC

@DavecUK - Thanks Dave. Comments like yours’ help improve not only my understanding of beans, but also others here. I am pleased my learning of beans is on the right track.

However, roasts were definitely uneven looking at the bag in natural light. Unless the bag was a mix of more than one roast, my thinking is : “the batch may have benefit if the heating element were to be turned off just before the first crack to ensure even roasting.” May be, not necessarily, as the same could be achieved by other methods . 😊

MediumRoastSteam Will definitely pencil it for our next order. Your cup and the latte look awesome! Please share a photo of the roast and describe it.

Tbh, I am reminding myself , when I see these lovely latte arts,

Giphy - jealous queen b GIF

LMSC

MediumRoastSteam Would you suggest 250g bag or straightaway grab a KG of Rocko from Foundry? I will be freezing for months after tasting a few cups side by side with Compass’. The trouble is I already have 3 KG in the post. I definitely like light and medium light. 😊

MediumRoastSteam

LMSC Your cup and the latte look awesome

There’s nothing to write home about the coffee inside the cup. It’s my own roast, and I’m still learning. I wouldn’t serve it to my guests. 😊

Ps: there’s a reason why I don’t post many pictures: my latte art is often rubbish. There’s the odd occasion, like today, where it looked somewhat presentable.

MediumRoastSteam

LMSC - get a 250g. It might not be your cup of tea at all. If you don’t like fruity, or delicate coffee, then I wouldn’t worry. For me, coffee compass is way too dark in general.

LMSC

MediumRoastSteam I grabbed 4 × 0.5 Kg from them; all of them are medium dark / dark for me as well. This is the only one I appreciated, though on the darker side. My family don’t mind medium dark / dark as they are less acidic. I clearly prefer light to medium at the best.

That cup looked awesome. I would very happily drink that. 😊

Thx mate.

LMSC

MediumRoastSteam get a 250g

Do you have any other recommendations, which you think worth considering on the subscription list, from Foundry? Thx

MediumRoastSteam

LMSC That cup looked awesome. I would very happily drink that

Made an espresso just and thought… why not take a couple of pictures for you…

My own roast, with the Gene Cafe. I’d say this a medium dark roast. My goal is to get a lighter roast. One day. 😊

Roasted on new year’s Eve. 18g in, 36g out.

SiblingChris

Just dialling in this morning for some monsoon mailbar…. Something I found difficult in the past to contend with with “lesser” grinders, I tend to ease off the brew temp a bit, delicious…

LMSC

@“MediumRoastSteam” Thanks mate. Looks nicely roasted, looking at the picture. 👏

The yellowish/light brown chaffs, chaff lines, the nature of the crack and the angles at the apex suggests this is a medium roast and is not quite there to be called a medium dark to me. No?

The colour does look a little darker, which may have been influenced by external factors.

How long did you coast it after the first crack please ? Thx

MediumRoastSteam

LMSC - that was approx. 1 minute after first crack, and then the Gene cool down cycle. It’s a medium dark to me. It’s a natural process, so there’s more chaff than the Colombian washed I roasted before. It’s all subjective after all.

« Previous Page Next Page »