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

DavecUK Happy to buy a bag, if you ever consider offering it on the forum! 😊

DavecUK

LMSC I only bought 24 kg, in 2 × 12kg vac packs and 3kg has already gone, I suspect this won’t last long.

Frothbewithyou

So I have been on a bit of a roasting trying session - Lost sheep/Rave/Origin/ClumsyGoat/KisstheHippo etcetc
I have just tried this picture of Assembly Aeropress championship coffee.
If you drink Aeropress or just love tasty coffee…wow this stuff is amazing. I use that word very very infrequently but the cup it produces is lovely (personal taste of course).

I have tried it in a V60 as well with a 18g-250 ratio as well and it just keeps on delivering. This has my gold seal approval (means nothing haha) for the last few months of trying coffee 👌💪

DavecUK

Frothbewithyou looks a very well roasted coffee!

MWJB

A very tasty brew of Dave C’s Colombia Café Granja Esperanza Tres Dragones natural (light roast for brewed).

Syrupy, tropical green fruit (maybe kiwi-like), white wine grape, wine gum acidity & very clean.

13.8g ground at 94 on Niche, 40g every 40s (each pour taking ~13s) into Kalita Wave 185, up to 160g, then last pour of 60g for 220g total. 1st 40g direct, remaining pours via steel can strainer.

StephenM

Fórsa Gála (Gale Force, in Irish) from Coffee Angel, an independent Irish coffee roaster and small Dublin-based chain. Nice as pour over (Chemex) and espresso. Milk chocolate loveliness.

It’s a very comforting cup, that evokes good memories.

Dumnorix

Colonna Caldas and Risaralda Community Lot Colombian. Really fruity and boozy natural. Tasting good at 18g in, 45g out in 30 secs.

gotters

Bought a bag of that Skylark deluxe blend after reading about it here, the one they say in the tasting notes is like Neopolitan ice cream.

Weirdly it does smell like cheap ice cream, it has that almost synthetic strawberry smell you get from the red Quality St creams everybody leaves til last (before chucking the even worse orange ones). Also has that slight chocolatey aroma.

Quite a light roast I’d say, brewed it up in my clever, not unpleasant but first cup wasn’t amazing, I kept getting those red Quality St flavours.

dfk41

I am finishing off two coffees I bought from Smith Street on Black Friday. The Don and Dark Peak. I vacuum seal them about 14 days post roast. They have really come into their own now and I only have 250 gm of each left. Will definitely buy them again!

Baldrick

Managed to draw some tasty shots out of the skylark deluxe blend following some great advice from @DavecUK and @LMSC - thanks for that guys!
Not a coffee that I would buy to drink as an espresso but made some great flat whites out of it.

Onto the second offering of skylark coffee…

Another Guatemalan! Because of course it is!
Absolutely loving this one. Really punchy cashew flavour, quite sweet with very little acidity. Fantastic as an espresso (I’ve had 3 today already 😱)
Usual 2:1 ratio but have found the sweet spot to be @ 30-32 seconds to get the full range of flavours. I’ll be ordering more.

Alpesh

Bom Jesus from Coffee by the Casuals today for the first time.

Ground at setting 12 on the Niche based on other Brazilian beans but with 2:1 ratio at 50s I thought it would be over extracted.

Not at all - lovely chocolate notes and sweet as a flat white. Not quite getting the berries so will try a little coarser.

LMSC

Alpesh Glad you like it. It is good but we were disappointed after a lot of excellent views.

LMSC

Kenyan Mikari, Short black, Pineapple notes for me. Cuts very well with milk though!

LMSC

I have a little doubt.

The image of the puck is light roast. The dose was 17.5g on the IMS 26 basket. The pour is ok lasting about 30s at bar in the 42-45g band. There are no obvious channeling. Drops fall into the cup in 4-5s after 1.5-2.0 bars PI. The coffee is nice.

But, a lot to times, even with this 17.5g, I get this outer ring. Do I need to dose lower? The 16g creates channel, similar to 20g on the IMS 32.

The tamper is Bravo flat tamper - 54.9 mm.

Thx

Pompeyexile

jcb1973

Staying with family away from home, so no access to my favourites… So I’m on Tesco’s Colombian, and managing to make a decent cup with an Aeropress…

I have Aeropresses in three countries to make travelling easier (I live in Sweden and have family in the UK and Poland, so one in each country…)

Pompeyexile

jcb1973 (I live in Sweden and have family in the UK and Poland, so one in each country…)

I had some great Polish chaps come and do my bathroom many moon ago and a fantastic job they did too. They used to bring a batterd old electric kettle with bare wires showing and this bag of coffee and when they made it, they put enough coffee in the cup the spoon would stand up in it like tar. Goodness knows what it tasted like, but I can now see why they worked like Trojans and never hardly stopped….they had enough caffeine in their system to kick start a jet!

Bought them a new electric kettle as a thank you for doing such a really good job, as the one they had was an accident just waiting to happen. When they finished and cleaned up, if it wasn’t for the new bathroom fittings and decor, you would have thought they had never been there. Several years later I contacted them again as I needed some work doing, but alas they had moved on to bigger and better jobs such was their reputation. Never had a workman or team half as good or reliable since…and they have all been Brits.

DavecUK

You must take your coffee with you next time 🙂

jcb1973

Ahhhh “kawa po polsku”!! That’s what I often get at family in Poland - a HUGE HEAP of grinds, hot water, wait… Often MASSES of sugar, and yes, it’s often thick enough to stand a spoon in. As far removed from third wave, light roasting etc etc as you could get!! Rocket fuel.

Pompeyexile

Apparantly the beans are aged and cured in Kentucky Bourbon Whiskey oak barrels then gently hand roasted….

Certainly can smell and taste the hint of whiskey.

LMSC

Pompeyexile Isn’t there a roast date ?

DavecUK

Pompeyexile then gently hand roasted….

What does this even mean? 🤣

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