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 ?

mobius

Cuprajake When you roast, is it purely ‘time-based’ tweaking (so longer or shorter the next time after tasting) ? I’m curious how repeatable that process is (assuming the same green beans).

Cuprajake

So the little roaster I have uses an app, so you can repeat a profile

Very basic

The green beans have a moisture content, the first phase is drying time, the next phase is the browning or Maillard where you break down sugars etc then the beans get so hot they pop like popcorn this is first crack. Most call the time after first crack the development phase, the time spent here is what gives light medium or dark roast.

These beans first go I gave 70s and were to acidic, this time round 120s and so much better

Each roaster behaves differently so there are no one settings that work only general guide lines

But once happy you can just use the same profile and get similar results

mobius

Cuprajake I presume on the app you have to note when the crack occurs ?

Also, what is the black line denoting ?

Cuprajake

mobius

Yeah the x is first crack, the black line is rate of rise. On mine it tells you the degrees in temp you are rising every 30s, it’s like an accelerator pedal,

MWJB

The Barn, Kenya, Gakuyu-ini AA, washed SL28 & SL34

The nicest Kenyan I have had in a long time, predominantly red flavour notes for me, depending on the grinder & brewer I got rose/Turkish delight, cranberry, tomato hints, occasionally a creamy note & mouthfeel, a spicy note like a dry cinnamon/cough candy?

All drip brews were very enjoyable, subjectively averaging 7.9/9.

Shipping to UK very reasonable too at 5 Euros.

LMSC

Crankhouse Winton Benitez Granja Paraiso

Opened this, this morning. It is a very nice coffee with plenty of bozzy, orange and grape fruit aroma. Got hints of Orange, Grape fruit, Jasmine and a nice sugary after taste. Some boozy kick too.

Pulled 40.1g at finishing at 7 bars and 41s with 17.3g coffee. Ground on the finer side. The group head and brew boiler temps were 92C and 98C respectively.

Filter will be interesting.

Thanks to Crankhouse for sending this expensive stuff as a replacement for the Costa Rica Genesis Yellow Honey. 🙏🏽

https://www.crankhousecoffee.co.uk/products/wilton-benitez-anaerobic-natural-orange-bourbon?variant=42631426638000

Cuprajake

had another go with the Colombian Granja La Esperanza, same parameters as lmsc, very fruity, bright you get the tropical flavours, i get bit strawberry but im prob mixing this up with the mango notes. sweetness on the after taste too, think with a bit more rest this will get really good.

Beverast

Cuprajake Yeah it definitely needs a good rest for sure. The roast that I did which I was not crazy about (too acidic) has really settled down very nicely when I tried it today, so much so that I now prefer it to my second roast. It’s fruitier, still pineapple acidic but not overly so and blends in really well with the rest of the notes. I now definitely get mango on the after taste, along with other tropical flavours, nice sweetness as you said. It’s turning into a very good cup - however I don’t think I will get more, and that’s solely because I have over 10kg of greens with a very similar flavour profile.

darkstefano

I was looking for a light roast on italy (it is really difficult to find lol), i ordered from “coffeeriff” a Ethiopia Yirgacaffee in filter roast (for espresso use of course):

I think this is not a light filter roast but a medium, what do you think?

shaun__

darkstefano it does look a bit darker than light.

have you tried Gardelli? I’ve had some great coffee from them in the past.

Cuprajake

cut one in half

darkstefano

shaun__

Yes at the beginning with my EVO leva. I like but it’s not a light roast as I like try.

mathof2

I surprised myself this morning with a delicious flat white made from beans I bought at the London Coffee Festival. The beans are an espresso blend called Brooklyn, from Manhattan roasters in Rotterdam, and consist of Catuai from Brazil and Geisha from Panama. After four weeks rest, the sweetness and candy-like tastes are amazing, . Also, a nice touch, Brooklyn is Manhattan’s least expensive espresso (€.9.25/250g) on their website.

dutchy101

PortafilterProcrastinator

Just opened this up now (Django Fiallos).

Did you need a really fine grind with yours? I noticed the roast date on my bag is 11th April 2022 - which I think has to be a mistake lol)

PortafilterProcrastinator

dutchy101 Certainly closer to 10 on my niche than I can remember being.

I’ve been quite indecisive about this bean. It is nice, but coming to the end of the bag I’m not sure I’ve ever really nailed it. Probably played around a bit too much - temp, dose, grind, ratio. Hey ho, all good fun.

dutchy101

Yeah, the gushers that I’ve had so far suggest it is going to need some careful attention haha

Emc2

Picked this up on my recent visit to India. You can taste the unripe mangoes in this one. The specialty coffee industry in India has really taken off in in the last 5 years.

LMSC

@LeefromFoundryCR Bolivia Natural

Notes from the roaster :

In the cup, we’re picking up deliciously refreshing fruit notes and a crisp acidity which makes for a light and delicious coffee. In espresso, it’s very much in the ‘fruity banger’ class and the acidity really shines when brewed under pressure. If you enjoy those coffees that are clean, but a bit ‘out there’, you’re going to love this.

17.4g, cut at 7 bars, 90c/96, 20.4s. Very nice and enjoyed drinking as a short black. Clean, sweet and crisp fruity taste and acidity as we find tropical fruits or perhaps green apple.

I would tighten the grind size and see what it gives, although the cup is pretty good as it is. 😊

LMSC

Crankhouse Colombia Jeremiah Cordoba El Carmen

Opened this morning.

Spot on and one of the nicest coffee I have had so far. Oozes Pineapple and caramel (after taste) flavours with subtle hints of Fanta aroma/taste at the back. @MWJB Simply delicious. 😁

17.2g, 40.3g liquid, 38s, 92C/98C. Don’t think it needs any tweaking

MattH

LMSC How do you decide on your starting weight of coffee ? And do you adjust the weight rather than grind when dialing in ?

LMSC

MattH How do you decide on your starting weight of coffee ? And do you adjust the weight rather than grind when dialing in ?

I have an IMS Basket - double. I don’t load 18g as I see the puck leaving traces on the shower screen.

I always load 16.50-17.5g. Don’t really care where they fall in that range; and, I aim for 17g. I only drink black and no sugar. Latte is very rare; if happens it will be the decaf after dinner.

My wife doesn’t like a very strong coffee. She takes white Americano with 2-3 tbsp of warm milk with no sugar. I always load 14g on the same double and tamp firmer than my double shot.

I have an established grind setting for a roast type. That works consistently except a certain coffee requiring a very fine grind at the very lower end of espresso or a Turkish zone.

I do adjust if the pour is too fast. I only check the time for the first 1 or 2 dials as I cut the shot by bar pressure. There are times the water may struggle to go thru’. Rather than grinding coarser as it could give a faster pour in the second half, I try to tamp lightly. I have in-fact loosened the tamp pressure of the Bravo, which helped a lot.

Thx for asking! 😊

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