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)

                  Finca Limoncillo from HasBean, own roast. Taste notes are Moroccan soaked lemons, lemon peal, nougat with a marzipan finish and 53.5% cocoa chocolate aftertaste.

                  Ps: only joking. Tastes like coffee to me. 😉🤣

                    Chelbesa sample came in from Square Mile, saw it was Ethiopian with fruity notes and immediately assumed light roast so turned my grinder down tight, then inadvertently proceeded to pull a 55s ristretto.. the shot looked lovely coming out regardless and still plenty drinkable, and the milk steaming stars seemed to align today..