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

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!!

Cuprajake

ive roasted my first ever fermented bean this week, and all the reading i did said they will darken quickly, i suppose this is where the colour guide will come into its own,

@“LeefromFoundryCR” when you do the reading, is it whole bean or ground colour

LMSC

Cuprajake when you do the reading, is it whole bean or ground colour

IMO, very few roasters like Foundry are open to fresh ideas, willing to help us get a better understanding of their offerings and drink some good coffee at home.

Some don’t like, what ever may be the reason, if you ask*

Edit:

*I am saying this from my own personal experience!

Cuprajake

LMSC

i was on about the stickers idea from above. not asking for roasting tips lol

LMSC

Cuprajake Yes! I know! 😁

It’s not roasting tips, but contextually related to how open the rosters are in helping us with colour guide. Some or a lot, with exceptions like Foundry, aren’t even open to discussing, let alone successfully experiment like @LeefromFoundryCR.

It not only helps us but also them commercially, IMO. 🤷

dutchy101

Had another go at the Foundry Amaya Columbian this morning. Took the grind down to 6.5 on the Solo. Since installing my Mazzer burrs, this is the lowest setting that I’ve ground coffee at (decaf is usually around 8). Pressure did ramp up but shot was another gusher. 45g in 20 seconds - I also tried to reduce the flow to slow it down lol.

Think I might increase the dose from 18g to 19/20g too.

Was a nice coffee but think I’m going to go finer again to see if I can get a bit more out of it. The lowest

mobius

Continuing my experiments/learning with the North Star Brazil Fazenda 7 Cachoeiras.

Current ‘favoured’ shot is 17.5/60 at 30s

Thanks to all of the suggestions/discussion across the forum, and the insight that I may well still be under-extracting, I’m pushing a bit more daily to fully establish what over-extraction is on these beans, and then consolidate my ‘tasting’ (sensation calibration) accordingly.

It both a numbers game, and also completely not a numbers game. The coffee slowly gets better each time though 😁

dutchy101

For anyone that cares (lol) I took the Amaya Colombian down to 4.5 on the Solo and dosed up to 19g and managed to tame the beans. 40g out in 38 seconds. Was very nice. Looking forward to tweaking further.

ST30B

I’m coming to the end of my coffee compass beans, enjoyed Brighton lanes and cherry cherry but fancy a change. I had planned to get a couple from Foundry but they have sold out of the recent recommendations. I mostly drink flat whites with the occasional espresso. Any recommendations? (Happy to go lighter than above blends, as found them too dark the more I drank them)

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