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 ?

OldGregg

Full Cycle from Nossa Familia in Portland. Super balanced and a great base for a milk drink. Excuse the bad design…

Beverast

Rwanda Anaerobic - courtesy of Pennine Tea & Coffee. Really enjoying coffees from Africa at the moment, particularly from Kenya and Rwanda. Around 14% weight loss on a 320gram batch I roasted this morning. Tasting a batch I roasted around 2 weeks ago in an Aeropress this morning, 17grams in and around 1:45 brew time. Dark chocolate for days, fruity acidity and a winey element that my partner and I think tastes like port (not that we drink port that often). Really unusual, but seriously tasty. Really liking Pennine’s green offerings, and you can buy 1 kilo at a time, so perfect for trying out different coffees.

Bagpu55

Finally tried the Foundry Rocko Mountain, nice and sweet, tastes like coffee (that is as far as my palate goes 😂😂). Seems a crazy dense small bean this one. Almost at 20 on the Niche.

DavecUK

Bagpu55 Some really great coffees coming from Rawanda at the moment.

MWJB

Crankhouse Sebastian Ramirez El Placer Natural LM, pink Bourbon, Colombia.

Bright, lime like acidity, some syrupy tropical fruit notes, tasty but maybe a bit intense & challenging for those not prepared for it. Brewed as drip, 13.8g coffee to 210g water, various brewers all with Hario Drip Assist. £8.33 per 100g, subjectively scored at 7.6/9.

OldGregg

After 4 days of travel with the worst hotel coffee, I’m glad to be back hoe to my machine and a nice Washed Brazilian from West Bean in San Diego

LMSC

OldGregg You are very brave!

We don’t drink coffee outside, unless we find a roastery running a coffee shop.

OldGregg

LMSC

More stupid than brave I’m afraid!

LMSC

Origin Washed Kenyan Machure

Very nice coffee after a few of meh bags. Sweet fruity taste and medium acidity in berries like blackberries. The coffee is smooth and syrupy and does produce an enjoyable sweet finish that stays for a long time. I had seen this coming thru’ in some of the recent bags when we have notes like cane sugar, white sugar and marmalade. The latter can be sweet and also a tad bitter. But, this coffee only returns a lingering sweet finish.

LMSC

Btw Foundry roasters, @LeefromFoundryCR, have made changes to the description of notes / flavours on their site.

I understand this is being done on an experimental basis. It’s good to see them experimenting and paying attention to our thoughts, which are not just objections to the notes. Some have expressed their doubts, agreed that notes are necessary and have asked for clarifications of the flavour along with the notes. Lee does describe some notes in his blog. I will leave it at that.

https://foundrycoffeeroasters.com/blogs/news/speciality-coffee-flavour-notes-a-perfect-way-to-inspire-and-infuriate-people?&utm_campaign=campaign%3A+decaf+and+tasting+notes+blog+post.+%2863fc75a84587870015a0018b%29&utm_medium=email&utm_source=omnisend&omnisendContactID=62c13a2be9a029001c8e826a

LeefromFoundryCR

LMSC

Yes, we’ll see what happens with it all. 🙂. In the meantime, we’ll try to figure out other ways to describe the coffee which are a bit more inclusive. Wish us luck!!

MediumRoastSteam

LeefromFoundryCR - Great work Lee, I hope it works out, and at the same time I understand the difficulty of conveying the information of what the coffee tastes like back to the customer.

“It turns out that some people really object to the use of flavour notes” - in one of the opening sentences of your article. Somehow I’d like to think I have been involved in triggered the start of the tasting note revolution 😉🙃 👼👍

dutchy101

LeefromFoundryCR

That’s a great read - a really interesting piece.

I’m interested to see how the trial goes. I do tend to order beans based on flavour notes or when I see a good recommendation on here personally.

LMSC

dutchy101 I do to avoid certain notes - grapefruit and cranberry are some examples. LeefromFoundryCR is probably going to make us struggle 😄

LeefromFoundryCR

MediumRoastSteam

It was a conversation on here that brought this stuff back to the surface for me, so I’m grateful to everyone that expresses any opinion on this stuff - we should really be shaping our understanding of this stuff together after all.

LeefromFoundryCR

dutchy101

Yeah, I’m far from certain as to the best approach to take. I know some roasters that have tasting notes I can relate to, and for those, I’ll consider the notes when making a choice. Others roast coffee that I’ve still got a good chance of enjoying but through experience have ended up ignoring their notes altogether and selecting based on other factors.

LeefromFoundryCR

LMSC grapefruit and cranberry

Maybe translates as ’this coffee also has some sourness which isn’t linked to under-extraction (i.e. is present even at high extractions).?????

MediumRoastSteam

LeefromFoundryCR ’this coffee also has some sourness

I’m not sure sourness is a very attractive adjective. Maybe “sharp, acidic subtleness” ? Just a thought.

LMSC

LeefromFoundryCR Both Grapefruit and Cranberry, IMO, are sweet but have the characteristics of a mild tartness like citrus.

LeefromFoundryCR

MediumRoastSteam yes, of course you’re right - but sourness that is not associated with under-extraction can actually be very pleasant. I think this is often what people are communicating when they talk about those particular fruit notes. I know we’ve used rhubarb in the past to describe what we would consider to be delicious sourness, for example.

Cuprajake

new tasting note

LeefromFoundryCR

LMSC …and this speaks to the problem really. Everyone (except perhaps those in the coffee industray that have agreed on specific terms to use) describes these things differently - especially when what we are really experiencing is quite a complex interaction between sweetness, acidity and sourness.

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