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

Cuprajake does the Kaffelogic give you graphs and readouts etc?

Giphy - get ready boss GIF by Bounce 😁

Beverast

Cuprajake See the logs below. 1st log is the first batch and second log is a 2nd batch. 1st log is the Raost V4 profile which is a quicker roast and the 2nd log is the Adaptive Raost profile which extends the roasting time a bit - both profiles are user added profiles that don’t come with the machine. I tend to always roast 80gram batches and do 4 lots of them. Both roasts around 14% weight loss. Don’t pay too much attention to my 1st crack times - for me the cracking was very “soft” so I found it rather difficult to determine the exact time. Third photo is the second batch - shot taken outside so quite a lot of light.

Cuprajake

So continuing the home roast theme I’ve opened the el Carmen

Now I didn’t notice but rave sell this one roasted and they go med dark with it, mines med for sure.

In the cup there’s a mild acidity, but both the caramel and chocolate come through, but with this it’s more dark chocolate.

LMSC

@LeefromFoundryCR Mystery Beans!

The temptation got the better of me. It was good to go as it was roasted on the 10th April.

The Fruity and floral aroma of the ground beans are awesome. 17.2g, 40.3g liquid and 37s at 7 bars.

As far as the coffee taste is concerned, one gets some intense floral and fruity aroma as in summer fruits. The acidity is very gentle, very smooth and sweet as in strawberry, considering how the fruity acidity finishes. The finish is sweet and lingers on for a while.

I have been making Rocko Mountain Americano with a drop of milk for my wife during the last 2 weeks. I did drink their Rocko Mountain yesterday. I compared the beans side by side. The looks and the taste reminded of their Rocko mountain. I could be wrong.

The bottom line, it doesn’t matter what it is. The mystery beans bag is excellent and a fantastic value for money! I am going to enjoy this bag.

Well done @LeefromFoundryCR ! 👏🙏🏽

MediumRoastSteam

Today I’m drinking Dark Arts Flygod - Kenya washed.

https://www.darkartscoffee.co.uk/products/flygod-kenya

It’s a very nice.

LMSC

MediumRoastSteam It’s a KG, is it not? I have to admire as you enjoy pushing thru’ a KG. I can’t and get bored drinking the same coffee - that too a Kg. 😊

MediumRoastSteam

LMSC - who says I drink all in one go? I currently have 4 coffees on the go.

LMSC

@LeefromFoundryCR Bolivia Arcangel Washed

17.03g coffee, 40.36g liquid, 37s at 7 bars.

Another lovely coffee from Foundry. The fruity aroma of the ground is amazing. One can straightaway get the orange taste and sugar after taste like chocolate. The acidity is more as in orange than in plums. It’s smooth, balanced, creamy (to me) and really sweet to drink.

I pulled the shot at 91.5C /97.5. Might drop the temp by 0.5C and see.

https://foundrycoffeeroasters.com/collections/coffee-beans/products/arcangel-bolivia?variant=44368061497625

Cuprajake

@Beverast I roasted the Cafe Granja tonight, agree the first crack was quiet.

Beverast

Cuprajake Yeah I found it very difficult to determine the exact time of 1st crack on this one. The beans also came out for me looking a bit darker than I would usually roast - I think this is just due to the anaerobic fermentation as I get the same on the Nestor Lasso Pink Bourbons. Havin tried both samples now a bit more I definitely prefer the second roast to the first - you can see my graphs a bit further up in this thread. The second roast has more balance - acidity is still there but kept in check, mouthfeel feels thicker and richer…I just prefer it overall. Mind the second roast is nearly a minute longer so perhaps the extra time was needed to help balance things a bit more - the first roast is just too acidic and thin.

DavecUK

LeefromFoundryCR Regarding roast colour, a simple solution I have suggested before to roasters is to get a proefssional printer to print shades of brown from light to dark on something like a business card…possibly a bit bigger (with your details on it) and a colour scale down the long side.. The scale is numbered 1 to n

When you do a roast use the card against the roast, note the number that is the closes match and then put that number on the website. When anyone buys coffee from you, send them the card as well.

Pantone spec means repeat print ruins of the cards will be the same and customers will have the same direct visual reference unaffected by the computer monitor. Think paint swatches…works for paint

Amberale

DavecUK

The roaster/green bean supplier associated with the Australian coffee website used to sell these.
They are no longer available but the image is still in their bean store and can be downloaded for free.
I know home printing and computer screen differences will be there but it is a good start.
I use it as the home screen for my Ipad.

LeefromFoundryCR

DavecUK that’s an interesting idea. I wonder if anyone has done anything around matching Agtron values to Pantone colours?

We have now provided the colour reading from our Tonino machine on all the coffee listings and a link to an explanatory post about how the scale works. These readings give us more granular data than we could manage using visual clues, especially when the difference between our lightest roasts and darkest ones are relatively narrow.

Amberale

Actually, it is beans at 12 graduated stages of roast from almost green to very dark.

dutchy101

LMSC Colombia Natural+

@LMSC & @MediumRoastSteam

Tried the Colombia Natural a week after roast but was a pure gusher. Assumed it needed a longer rest so put 250g into a vaccum seal bag and tried again today. Pure gusher again. Only got up to 4 bars.

Did you need to go very find on this one when grinding?

LMSC

dutchy101 Is it Foundry Amaya? If it is, yes, you need to go a lot finer. Example, the average grind size on my JX pro is 1.3. I had to go 9 micro-clicks finer. If you are using Niche Zero, MRS can advise you the settings.

LeefromFoundryCR

LMSC Yep, I’d second that - probably the finest grind we’ve used in recent times in the coffee shop. Even then you may find that upping the water and accepting a faster shot time than usual gets you better results.

I don’t think we know enough yet to speculate as to why, but sometimes, some of these more ‘out there’ experimental coffees can behave in unexpected ways when it comes to brewing, despite solubility being comparable to other coffees.

dutchy101

LMSC LeefromFoundryCR

Yes that’s the one. Will take the grind right down on my next. Was worried the alignment on my grinder was screwed.

LMSC

LeefromFoundryCR

We do not cut the shot by time or weight as some of our machines allow us to cut the shot by bar pressures. We always get 10.5-11 bars shot. Coffee like this, I prefer cutting at 7 bars (~ 1:1.25), while > medium will be just under 8 bars (1:2). This might sound bizzare as some levers may get past 7 / 8 bars. 🙂

LeefromFoundryCR I don’t think we know enough yet to speculate as to why, but sometimes, some of these more ‘out there’ experimental coffees can behave in unexpected ways when it comes to brewing, despite solubility being comparable to other coffees.

IMO, it is because of the fermentation process that some of these coffee go through. It is like decaf. While roasters need to be careful at the time of roasting them (hence these coffee tend to be darker in colour than they actually are), they also benefit from longer resting period and grinding a lot finer. I can see this pattern in my shot logs.

LeefromFoundryCR

LMSC IMO, it is because of the fermentation process that some of these coffee go through. It is like decaf. While roasters need to be careful at the time of roasting them (hence these coffee tend to be darker in colour than they actually are, they also benefit from longer resting period and grinding a lot finer. I can see this pattern in my shot logs.

You could well be right there and I agree about the resting times. The colour issues could be related to fermentation as you say. We find that our colour range for more standard natural coffees is always a fair bit lighter than for washed coffees i.e. when the coffee passes all the other tests that we do, we expect it to be lighter if it’s a natural. I suspect that something like a 200 hour fermentation just takes that to a whole other level!

LMSC

LeefromFoundryCR I suspect that something like a 200 hour fermentation just takes that to a whole other level!

Interesting. This is the second time I have ground an espresso in the middle of a Turkish grind so far!

One question, you guys don’t roast just for filter, do you? Thx

Edit:

The first time was in the case of washed Costa Rican. Couldn’t dial them at all after a few tries. It kept pouring. Gave that bag up and ended up filtering it. 😊

LeefromFoundryCR

LMSC One question, you guys don’t roast just for filter, do you?

no, we’re omni all the way!!

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