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

SurreyAlan Setting yourself a high bar there…..

Waitforme

This morning I had the pleasure of two very different coffees.

My first was day 16 of my Pact Advent calendar coffee, a light roast washed Kenyan brewed in the cafetière, light on mouthfeel but big on taste, a lovely mug of coffee.

But ….. the pièce de résistance of my morning libation was BlackCat’s Colombia - La Esperanza Mandela.

Quite a different coffee than I’ve had recently but probably my favourite of the year so far …. It’s certainly between that and an anaerobic Colombian from Django.

dutchy101

Waitforme But ….. the pièce de résistance of my morning libation was BlackCat’s Colombia - La Esperanza Mandela.

This is so good I have ordered a 2nd kilo of it. I have only got through 250g of the first kilo (have 250g defrosting as I type). My wife says its the best coffee she has ever had - I think I agree..

Cuprajake

im on my last dregs of coffee,

i have about 250g of black cat signature and then about 500g of that god awful stuff from that box shipper lol

im hoping santa brings me some goodies, along with royal snail who still have my crown&canvas order.

LMSC

Dark Arts Weird Science - Ethiopia

Molasses throughout; hints of strawberry at the finish; and, a sweet after taste long after the cup was finished. As an espresso, the fizzy/bozzy sensation clearly kicks in a few seconds after drinking the coffee.

It’s a nice coffee as a black but not wowed like the blackcat

https://www.darkartscoffee.co.uk/collections/coffee/products/weird-science-ethiopia

Edit :

I pulled two more shots after the above first dial, loosening the grind. The 15g shot lasted 30s for 1:2.5 ratio. It is ok with milk, although we could not get any flavours in our flat whites.

LMSC

Dark Arts Washed Mexican

It’s an average bag. The flavour is nectarine and acidity is on the milder side.

MWJB

Crankhouse, Martin Urena la Chumeca 777, anaerobic natural Catuai, Costa Rica.

Notes are kiwi, stewed apple & brandy and I’d say they’re on target. Fair caramel like sweetness, I gave it 8/9.

Hario Mugen.
Grind that allows 12% to pass though 400 Kruve (maybe in the region of 60 on the Niche? Can’t say for sure as I use a Feldgrind for this grind). 13.8g coffee.

0:00 pour 30g in a spiral.
0:30 pour up to 90g in a spiral, pour takes 15s
1:00 pour up to 150g, go once around the edge, then move to centre, pour takes 20s.
1:30 pour up to 210g, go once around the edge, then move to centre, pour takes 20s.
No stirring, shaking or swirling.

DavecUK

MWJB No stirring, shaking or swirling.

So the 006 method…..

LMSC

Opened Blackcat’s Rwandan! It was a re-order. Very nice!

whinmoor85

Hardlines Christmas blend. Not sure if I can taste candied pecans but it’s definitely sweet.

DavecUK

whinmoor85 Have you ever had candied Pecans?

whinmoor85

DavecUK Not recently

Cuprajake

Love pecan pie

LMSC

Dark Arts Ethiopia

17g, cut at 7 bars for 41.3g, 45s.

Acidity as in plums / nectarine. Notes aren’t coming through except it has a sweeter after taste a long after drinking. Ok cup and doesn’t stand out for me yet.

Edit:

I just pulled a shot for a flat white. It’s good with milk.

CoyoteOldMan

Crown & Canvas Brazil Castanhas

16.5 grams at 94/100 C, 10 seconds pre-infusion at 2 bar, cut at 7.5 bar for 40 grams. Didn’t time it, but it felt ‘normal’ (25-30 seconds from lever release)

Sorry, no photos. First time in a while I try a medium roast, so I was convinced the first shot was going to be for the sink. Instead… I got a very drinkable coffee with a definite chocolate, honey and chestnut flavour. Perhaps even too sweet for my taste (I add sugar, but I like a little bit of bitterness to come back at the end).

CrownandCanvas

CoyoteOldMan Giphy - Happy Yes It Is GIF

Actually me stood at the roaster reading feedback, glad you’re enjoying it!

LMSC

CoyoteOldMan Interesting temp settings for medium roast. I would normally pull medium roast on the Evo at around 90.00/90.5 and 96/96.5.

Cuprajake

im finding im moving back towards the chocolate and nutty flavors, must be getting bitter in my old age

MediumRoastSteam

Cuprajake im finding im moving back towards the chocolate and nutty flavors, must be getting bitter in my old age

There’s no harm in it Jake. I’ve been alternating between light and medium/dark stuff too. It’s nice to have variety.

CoyoteOldMan

LMSC I’ll try that (90/90.5) this evening! Thanks for the suggestion.

Before the Castanhas I had a mahogany roast in the machine at 91; I don’t like it if I go colder, so I raised temp as a guess.

LMSC

CoyoteOldMan I don’t like it if I go colder, so I raised temp as a guess.

Lol.

I used to drink piping hot until I got told off by my surgery and the doctor at home. 😂

I used to have a lot of issues with my throat. I now prefer drinking at about 60C, if not colder.

JahLaza

MediumRoastSteam I’ve been medium/medium light mainly since I started all this homecoffee thing. I buy a kilo at a time but decided to add something different at Christmas- 250g bag of a dark roasted Brazilian. Just finished today. It was great to drink it for a change and was really nice once dialled in, it reminds me of most of the ‘nice’ coffee I drank out years ago in Italy and places but I’m back to the nuts and chocolate now again which is a ‘better’ mellow for me right now 😄

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