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

Smith Street’s Natural Columbian

No sooner I opened the bag than I remembered Foundry’s Natural Columbian Jairo Arcila, which oozed Cherry Balsam and Rose Water.

Plenty of aroma (a combination of intense rose water and fruits), fruity medium acidity (apple/passion fruit) and mild rose water / almond flavour. I am drinking now as a short black, while my wife hated the coffee flat white). She didn’t like the Jairo Arcila either. It is very rare she has such strong reservations about coffee or any food. I won’t be serving her this bag.

It is a good coffee (well, a bag costing £30 has got to be good).

92C/98C, 17g powder, 40.6g liquid and 30s.

prezes

LMSC both my partner and me enjoyed this one a lot !

MediumRoastSteam

LMSC It is a good coffee (well, a bag costing £30 has got to be good).

It has not necessarily been my experience, sadly!

LMSC

prezes Awesome. It’s a good coffee and this is like a marmite!

LMSC

MediumRoastSteam has not necessarily been my experience, sadly!

I can also recollect a few, sadly :-)

Cuprajake

JahLaza

Cuprajake a long shot eh, did you find extending out to that balanced it out well?

MediumRoastSteam

Cuprajake - that’s very lightly roasted (or is it the lighting?) they look (judging by their shape) almost as if they didn’t go through first crack?

Cuprajake

No it’s light, they visual look like that.

I pulled it to about 40g out 17g in.

To fine on the grind, I’ll loosen it a tad or go down to 16.4g for the next shot and see.

Was a balanced shot to be fair, more of the cocoa

LMSC

Cuprajake I dosed down the Ethiopian to 16.3/16.5g, pulled at 91/97 for about 41g lasting about 40-45s. I didn’t coarse grind. If you don’t want to grind coarser to avoid a faster flow during the second half of the shot, you could down dose to 16.5g and tamp lightly This coffee reminds of their Indian Araku, which wasn’t allowing the water to go through quickly.

shaun__

i have black cat’s rwanda kinini spring harvest natural on the go. the flavour notes on the bag (blueberry, chocolate, mango, peach with candied citrus on the finish) are different from the product webpage (brandy, strawberry, aromatics).

i’m not getting either, but regardless it is very good, a nondescript fruitiness and cocoa with a wee touch of the natural funk and the rich complexity that rwandan coffee often has, but which is difficult to describe. i’d get this again for sure.

LMSC

shaun__ We liked the Rwandan and Ethiopian; not so much the Nicaragua and Brazil. We have re-ordered the Rwanda along with Columbian Mandela and Indonesian. Should have added the Ethiopian as well.

shaun__

LMSC

is that the blueberry nicaragua? i have a bag which i’ve still to open. i will probably crack into it in the next day or two.

i also have a kilo of the natural columbian from django on the way. i’ve got high hopes for it, marzipan in the flavour notes!

LMSC

shaun__ is that the blueberry nicaragua? i

Yes indeed. It did ok as an espresso and Americano. It oozed BB all the way. Didn’t cut well with milk. It didn’t in the filter department for me . Let me know how you got on.

shaun__ natural columbian from django on the way. i’ve got high hopes for it, marzipan in the flavour notes!

I haven’t ordered from them in a while. I was looking at their LA. I wondered how you decipher Marzipan. For me, I would mainly look at Almond, which is what I got from SmithStreet bag. :-)

Their KG bag is very attractive and competitive. I seldom get a KG except the decaf these days; I won’t get stuck with a big big if it turns out to be meh. 😃

Cuprajake

LMSC

first shot was 17g, second 16.4, both slow to the cocca side, changed grind just a tad and it brought the fruit forward,

dutchy101

LMSC For me, I would mainly look at Almond, which is what I got from SmithStreet bag.

Intrigued - haven’t had an almond coffee for a while - what one is this please?

shaun__

LMSC i opened the nicaragua this morning, really liked it as espresso. i brewed an aeropress with it in the office which was particularly good. my wife didn’t complain about her cortado, and usually she’s quite vociferous if i’ve made her a “weird” coffee!

marzipan in tasting notes usually seems to mean for me a kind of sweet almond note. since this colombian also has cherry on there, i’m quite looking forward to it. could be a bakewell slice in a cup.

LMSC

dutchy101 haven’t had an almond coffee for a while - what one is this ?

Oh dear! The Smith Street Colombian Pedraza had Marzipan as a flavour. You get hints of Almond aroma and flavour as a black and more so with milk (Cortado or a miniature flat white - 2 portions of milk). Have to caution you the flavour is not very prominent. Always get a small bag. 😊

dutchy101

Thanks LMSC - will take a look.

MediumRoastSteam

LMSC Columbian

Colombian! 🤷‍♂️🧐🤣🤣🤣🤣🤣

LMSC

dutchy101 GL! Please let me know what you find. :-)

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