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 ?

PartySausage

mobius I’m finding these beans are needing a much finer grind than I have previously for Decaf. I’m down at 1 on my Niche with these to get a 1:2 in a 25-30s window. I’d normally be around 5 for a Decaf .
They are a really light texture, produce very little crema & I don’t find them particularly good for milk drinks but on their own they’re ok though not mind blowing

mobius

PartySausage Good to know. How long did you rest them for from roast ?

It seems that may be the key (unless I’m just really bad as this game).

PartySausage

mobius I bought a kilo & rested for 4-weeks post roast. I vac sealed & froze them in 125g batches due to having more of my previous decaf left than I thought.
They were roasted 02/03 & I froze them 02/04. I started using them around 2-weeks ago so have gone through about 250g so far.

LMSC

Cartwheel Peru Elmer Mego - Washed

Notes : Citrus, Papaya and Cane Sugar

Really enjoying this coffee, which I opened this morning. Nice fruity aroma greets as soon as it is ground. The citrus aroma of espresso and very nice citrus fruity acidity (bright) and taste stay throughout the long black. The after taste is sugar and citrus fruit. It does linger on for a long time.

92C on the group, 98C brew, cut the shot at 7 bars, 17.2g powder, 40.2g liquid and 44s shot time. I think it will benefit from a little loser grind.

MediumRoastSteam

LMSC Notes : Citrus, Papaya and Cane Sugar

LMSC The after taste is sugar and citrus fruit. It does linger on for a long time.

No Papaya? ;-)

In fact, I cannot even begin imagining a coffee resembling notes of papaya.

mobius

LMSC cut the shot at 7 bars

I meant to ask before, what do mean by this - is it when the pressure drops down to 7 after the initial rise ?

LMSC

MediumRoastSteam No Papaya? ;-)

I always wondered about this! It is a subtle fruit acidity (although tropical) and very sweet. When we have notes from citrus, tropical (ex: mango) and berries varieties, nothing is going to over power them, assuming one can get a sense of notes! 😁😉

LMSC

MediumRoastSteam The question I always ask while opening a new bag is this!

Do notes matter as long as one can enjoy the cup?

Edit :

It may perhaps be useful to identify any potential brew malfunction. But, if one can never pick any notes! 😊

MWJB

MediumRoastSteam In fact, I cannot even begin imagining a coffee resembling notes of papaya.

Interesting, what notes relating to fruit do you typically find?

I don’t think papaya is a common one, similar to ginger, or green pepper, but if say, plum, cranberry, hibiscus, apricot, strawberry, green apple, red apple, lime can often be detected in some coffees, why not papaya? (I can’t say whether it is there or not in this case, just a question).

I have had a few coffees with watermelon, pomegranate & lychee notes, so I’m prepared to be open to the possibility.

MediumRoastSteam

LMSC I think we have beaten the topic to tasting notes to death already.

I just found Papaya to be an interesting one! I’ve eaten a lot of papaya in my life… I can’t correlate it with coffee!

LMSC

MediumRoastSteam I’ve eaten a lot of papaya in my life…

:-)

LMSC

MWJB watermelon

The Foundry (Bolivia) coffee that I am drinking now has watermelon in it.

I think these subtle (watermelon, papaya) notes can be camouflaged by powerful citrus, tropical and other families of fruits.

How do you differentiate these subtle notes from the mainstream?

MediumRoastSteam

MWJB - I suppose you have a good point. If I have to describe papaya I’d say it’s very sweet, not acidic, soft and smooth, tastes like…. Errrr…. Papaya! and can be slightly bitter the closer you get to the skin or decide to chew on the seeds. It also has a laxative effect, similar to caffeine. 😉

MWJB

LMSC The Foundry (Bolivia) coffee that I am drinking now has watermelon in it.

I think these subtle (watermelon, papaya) notes can be camouflaged by powerful citrus, tropical and other families of fruits.

How do you differentiate these subtle notes from the mainstream?

If they’re that easily camouflaged, are they really there?

I have had watermelon in coffee, more in the finish, following a stronger red fruit flavour.

Cuprajake

I’d need to eat a papaya first 🤣

I’m running low on coffee so I’m now on the Horsham that got delivered yesterday with the Mrs.

LMSC

mobius is it when the pressure drops down to 7 after the initial rise ?

Yes please!

I remember some one asking the same question before. Perhaps, I will reword this next time. Thx 😊

Cuprajake

so on the evo it has a group gauge,

the pressure ramps up to 10.5/11 bar and slowly declines,

cut the shot meaning move the cup when the gauge gets to 8 bar gives 33-36g in the cup and 7bar 43-46g usually, and its pretty consistent that you dont need scales.

mobius

Cuprajake the pressure ramps up to 10.5/11 bar and slowly declines

Is this a function of Spring Levers, in that they don’t have constant pressure once released ?

I guess for a typical E61 or non-lever, you’d need to use flow-control to gradually reduce the flow over time.

MediumRoastSteam

mobius Is this a function of Spring Levers, in that they don’t have constant pressure once released

Cuprajake

yeah and depending on spring the decline is different, grind can change peak pressure too, think turbo shot

e61 will give a constant pressure to what the pump is set at

LMSC

MWJB If they’re that easily camouflaged, are they really there?

We would never know, would we?

MWJB watermelon in coffee, more in the finish, following a stronger red fruit flavour.

Wow! you are a super taster!

These notes are subtle IMO. Let’s take an example.

The Bolivia has Tropical fruits like Mango and Water Melon. They describe “fresh acidity, like you get in a watermelon” and at the same time, they also suggest a “crisp acidity”. I can liken that crisp / fresh acidity to Mango and green apple.

It will be good to hear how you does one identify the watermelon flavour when you have a stronger red fruit flavour or mango / apple as dominant flavours.

I am neither a super taster nor aspire to be one. 😄

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