Ethiopian Genji Challa washed from Foundry and my attempt to render a tulip, 11 years have passed by and I’m still trying…. 🤣🤣🤣🤣

    MediumRoastSteam Very nice. I can’t even get the foam on the cup except a lump. So, I don’t bother anymore. 🤣

    Btw, how is this coffee? Would you recommend a bag to try ? Thx

        LMSC - If I only drank what I roast, then I would never be able to benchmark what I have against what the good roasters can do, and risk getting stuck in my own bubble thinking what I roast is excellent. Far from it I’m afraid. I have a long way to go.

        If you want to order something truly amazing from Foundry, in my opinion at least, go for the Colombian Natural Anaerobic Diofanor Ruiz. That is right up my street.

            MediumRoastSteam

            First,

            Giphy - barack and michelle well you made my day GIF by Obama

            Second, Foundry is due. I will order some. Have pencilled Rocko Mountain, a couple of them you just recommended. Their cup score is very good. Thank you.

              Based on your comments @MediumRoastSteam I’ve just placed an order with Foundry, including the Columbian you recommended. They certainly look to have very good cupping scores.

              Is their a recipe/profile that you’ve settled on to get the most from the Diofanor Ruiz?

                hornbyben - it’s a very different coffee from the traditional sense. It’s anaerobic fermented, they have a very distinctive smell and taste. I had one at Dave’s the other day, superb (he can attest it!), but the foundry one was roasted slightly lighter. I’d drink that all day if I could. I hope you enjoy it. As a flat white it’s divine.

                I brewed at 93C, steam pre-infusion for 9 seconds. Aim for a 18g in, 38g out over 36s or so.

                It requires a fine grind with the Niche. For me, it was on mark 9.

                    MediumRoastSteam steam pre-infusion

                    Sorry. A noob question. Could you explain this please? Thx

                      MediumRoastSteam Thanks for the tips. I look forward to giving it a go once it’s arrived and rested for a bit. I assume steam per-infusion is essentially using the steam boiler pressure for the preinfusion so maybe around 1 bar. I assume the rest of the shot is a flat 9 bar (I can’t remember what machine you have, so this might be the only option, but I thought I’d ask in case).

                          MediumRoastSteam I almost bought a bag of this yesterday also after your recommendation. When you say unique smell etc Does it fall into farmyard category?

                          Niche Zero

                          Niche Zero

                            I love seeing this progress as well! I am impressed, and inspired. Right now I’m realising that what I need to work on (predictably enough, it seems to be the classic issue) is texture of milk. I have been adding too much air, and ending often with a too firm consistency… Ah well, means I need to keep making more :-)

                            Started using acme tulip mugs again for flat whites and re-learning hearts with the tricky shape. The depth and narrow-ness of the bottom of the cup makes the pour a challenge.

                            (Oatly)