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

This medium light / medium

Very nice coffee indeed! The honeysuckle aroma (think honey and Jasmine) comes out well. The fruity acidity and sweetness are like Nectarine, Peach and Pears. Did not get any chocolate finish, which I think will kick-in with milk.

ken0062

LMSC Had the Blackat’s Brazil resting for 7 days now, dying to start on them for espresso / flat white as running low how long do you think i should give them.

In the meantime really enjoying the Black Cat “Nicaragua - Santa Luz Estate ’Blueberry Candy” as a V60

LMSC

ken0062 Had the Blackat’s Brazil resting for 7 days now, dying to start on them for espresso / flat white as running low how long do you think i should give them

I don’t open anything for at least 2 weeks. Ideally 3! I always have coffee in stocks, though!

Thx for the heads up re-the Nicaraguan. I will post when I open it.

LMSC

ken0062 In the meantime really enjoying the Black Cat “Nicaragua - Santa Luz Estate ’Blueberry Candy” as a V60

The beans including the chaff lines look really darker, unless it is lighting. I will check this tomorrow.

ken0062

LMSC They are quite dark, however I found them to have a pleasant smooth finish unlike most dark beans as a V60

LMSC

Blackcat Natural Nicaragua

https://www.blackcatcoffee.co.uk/collections/coffee/products/nicaragua-santa-luz-estate-blueberry-candy-natural

Nice as espresso and flat white

Cuprajake

LMSC i have this frozen, what where your temp settings and shot times ?

LMSC

Cuprajake

First shot ran faster at 22s; Group 89, brew 95. The group was at 88.1 (ouch!) when I locked the lever. Nice but bitter .

Second shot lasted 29s. Group 90.5, brew 96.5. The bitterness was gone. Perhaps, it was a shade sharper. May drop the group temp to 89.5-90.0 and see. I am thinking if the shot still ran faster. It is a medium dark, though. I don’t think I will tweak much from here. It’s a nice cup.

Alpesh

LMSC

Just opened the Black Cat Blueberry Candy after resting for over two weeks and pulled 18g in 36g out in 32s but at 93C as a flat white and didn’t get the Blueberry notes I was hoping for. Was a little bitter so I think I need to drop the temp. What ratio did you pull and would you suggest changing anything else?

JonWoo187

Moka Kadir that I source in bulk from Sweet Maria’s and roast exactly the way I like it, which is what I consider to be a full city range. That leaves inherent coffee notes along with a bit of roast notes. It’s a dry process blend from Yemen/Brazil/Ethiopia and if I had to live on just one coffee it’d be the Moka Kadir. I extract using a Silvia Pro, hand grind with a Helor 106 and shoot for insanely restricted doubles with pretty much every coffee I use. I don’t get into weighing/timing/ratios, but will check those things out of curiosity once in a black moon. This was extracted at 201 F, and an exact 1:1 ratio (19.2 g in/out) in about 65 seconds total. Didn’t have the 1st drop until 22 seconds and the end result was outstanding. Truly like melted honey butter in smoothness/velvety texture.

TomR

JonWoo187

That sounds fantastic. I love slow 1:1 as well. I used to love buying and roasting the sweet Maria blends in a popcorn popper probably nearly 20 years ago. Makes me want to get back into roasting again. What set up are you using?

CoyoteOldMan

JonWoo187 That looks very nice. I’d like two, please. 😁

JonWoo187

TomR Thanks and yeah for me after many years nothing comes close to that sort of extraction. Been using a heavily modified/DIY heat gun/sifter setup for about 6.5 yrs now, roasting around 10 lbs monthly. Gives me infinite control over heat/agitation, airflow to a degree, has 3 points of temp measurement and offers a full on view to watch/smell development in real time.

LMSC

Blackcat Natural Rwandan - Cup Score 89

91.5C/97.5C, 16.4g, 40g out at 7 bars and 45s. I think the grind is a little tighter and can be loosened a bit. I had some traces of fines into the cup.

It’s blueberry and ripe mango as flavours; the acidity is similar to ripe mango and/or fruits like peach and nectarine. The coffee was lovely and sweet.

CoyoteOldMan

LMSC 7 bars and 45

Did you do this by retarding the lever? I should experiment with that too…

LMSC

CoyoteOldMan Did you do this by retarding the lever? I should experiment with that too…

Sorry! No! It’s 40g out at 7 bars. I meant cut the shot at 7 bars. :-)

I do experiment pressure profile in the case of light / medium light by very slowly releasing the lever.

Cuprajake

ive got this one, which i froze, im going to pull it out soon as im nearly out

LMSC

Cuprajake Let me know what your temps are and how you get on! Thx

Cuprajake

guna open tonight,

baring in mind i froze it vac packed not degased haha

im sure my vac pacs seem less squished than they were,

LMSC

Cuprajake guna open tonight,

Do you get to sleep after loading caf in the night ? 😃

Cuprajake

I don’t sleep anyway never have, and since the kids were born even less, I can get by on a good 4hrs😂

Copied you, got near bang on the same result

LMSC

Cuprajake How was it?

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