Group tasting session

Platypus

MWJB I went 5 pours of 55g every 50s this morning,

I would like to try this on my 3 cup smaller Chemex. Could I replicate this recipe or would adjustments have to be made to accommodate the smaller size?

MWJB

Platypus I guess adjustments would be needed due to the deeper bed, but perhaps the 50s intervals would work better with the 1-3cup?

Platypus

MWJB

Okay, thanks. I’ll give it a go tomorrow.

LMSC

FadedFrontiers Brewed their Finca Matilde with the water first for 2 cups this morning. The acidity once again comes up elevated relegating the chocolate to the background. The cup is cleaner and sweeter too.

LMSC

MWJB I think there also maybe reduced particles clogging & blasting through the paper, compared to hosing the dry coffee bed with a jet of water.

I was thinking just that as the fines struggle to seep through unlike the other way around.

MWJB I could probably drop to 45s intervals, but happy enough with this brew to move on.

So, what’s the final verdict in terms of the taste ? I assume these experiments are restricted to this exercise only. 😊

MWJB

LMSC I’m using the first 150g of my 250g bag to brew on typical brewers, with a more typical dose (17.9g whole bean), I’ve got two more doses left, then it’ll be back to my normal 8 brews of 12.5g, all on the Aromaboy.

I was thinking, maybe I’ll start 2 poll threads on these coffees and everyone can give a score of 1-5 on those, rather than getting lost in the thread?

PartySausage

Pulled a couple more espresso’s with the Luz. NZ set to 5, & 15g > 32g out in 28s. Both have been very nice indeed.
My uncalibrated palette is getting a Grapefruit tartness initially rather than Lime 🤷‍♂️, which mellows out at the backend.

I might give a filter brew a shot tomorrow. Not sure which method yet although I’ve had good results with the Hoop for similar beans

MWJB

This morning’s Luz Helena Salazar brew:

Niche Zero at 67 (could go finer, maybe 62/63), 17.9g wholebean in.

Hario Switch 02, Project Waterfall paper. Preheated brewer, then preheat water drained into cup to preheat that.

Close valve & add 90g water right off boil, in with coffee, remaining water in using the stream to mix coffee & water, to 288g total (270g brew water, plus coffee dose), quick muddle at surface, cover for 10 minutes.

Very important - Before draw down, empty preheat water from cup

Draw down in 35 seconds.

So far this is the best Switch brew I have made with this coffee (of 5 total), a little dry in the finish, but it could possibly be improved by going finer.

Clodius

Luz Helena Salazar

Did a deep clean of my grinder, reduced the grind size to minimum and upped the dose to 20g to finally get the 1:2 ratio for my espresso (30s in total with 8s preinfusion).

A first taste of the ferment hits you, the sweetness of the milk tames it and then there’s a lingering bitterness.

The conclusion is that this coffee is not for us.

Cuprajake

Clodius pull it as a turbo

Clodius

Cuprajake the first shots I pulled them as turbo and can’t say I enjoyed it either. I think it just may be because of that overpowering fermentation taste that just doesn’t cut it for me

LMSC

Luz Helena is a fruity, lemony and is medium light. I loved it as an espresso. The super-turbo shot was awesome. I will definitely be re-ordering after Easter. 😊

Adrianmsmith

For today’s unintentional experiment with the finca Matilde

I forgot to change the grind setting from the rave I had been finishing off and this stuff needs a much finer grind setting

Obviously I knew instantly as it was gushing out as soon as pre-infusion hit two bars

So I let it run for 20 seconds or so and then lifted the lever. The highest pressure achieved was three bars

This stuff really is different

It’s a little bit sweeter like this but I don’t recommend it any more than I do If i grind it properly. It’s just too far away from"coffee"

for those of you who like it, That is probably why you like it 😎😭

I can’t get my head around all these flavours and that boozy twang or probably should be called called fermenting twang. I don’t know.

I may try one of their more Traditional coffees as this is obviously a quality product but just not for me.

MWJB

Adrianmsmith I may try one of their more Traditional coffees as this is obviously a quality product but just not for me.

I’m a little bit curious, just because you reference ‘traditional coffee’ here, but earlier you said you had a preference for Colombian honey process, looking back, only about 10% of the coffee I have had was honey process and a considerable proportion of that was from Costa Rica & Honduras?

I’m not making any comment on your preference, nor the perception of this particular coffee.

LMSC

Adrianmsmith It’s a little bit sweeter like this but I don’t recommend it any more than I do If i grind it properly. It’s just too far away from"coffee"

for those of you who like it, That is probably why you like it 😎😭

I can’t get my head around all these flavours and that boozy twang or probably should be called called fermenting twang. I don’t know.

I may try one of their more Traditional coffees as this is obviously a quality product but just not for me.

Everyone is different. It is understandable if this isn’t for you. Taste profile varies. 😊

I am not sure how a coffee should look like.

Nutty. Chocolatey, caramel, fudge, cacao, etc go very well with milk but not as a black.

Perhaps, a little more clarity on “that’s why you like it.” would be greatly appreciated. Haha

crimson89

My very first shot of the Luz Helena Salazar was a bi-turbo shot hardly any pressure which I left it it to run long. The taste was the best out of any of the subsequent shots I tried in my quest to improve it. Unless someone is able to perfect some form of preinfusion and blooming profile which isn’t easy to replicate anyway unless you have a Decent, then I think this coffee brews better as fast and long. The faster/longer the better. For me always. But is it still called espresso?

Adrianmsmith

crimson89
If you think it might even be difficult on a decent, just think how difficult it is on an Evo lever 🤪

Adrianmsmith

LMSC
I have stated many times that I have great difficulty in describing taste
I have also stated that my dislike for this particular coffee is in no way a bad review to foundry Coffee roasters and is purely down to my taste. I can see it is a high quality coffee and roasted to high standards

Looking at other comments, I think my dislike is down to the taste that comes from the fermented process This coffee goes through.

I’ve not yet Tried a honey processed coffee whether it be from rave or anywhere else that I dislike and I’ve also stated there may be some psychology involved!!

As well as the fermented taste I also tend to dislike greatly anything that is described as traditional espresso or Italian and tends to be dark roast and slightly oily beans.
Although you could argue the honey process should add some kind of taste to it, I’ve never had anything with a strong fermented or boozy taste.
I am better with spanners and drills than describing taste and over the years I have not kept notes of which coffees I do and do not like so struggle to explain why I do not like a particular coffee.

A few years ago I had not tried the honey processed and I’d convinced myself it would be similar in flavour to the natural process and I would not like it. I was wrong about the honey process!! Also, I am not trying to say that the process is the only thing that changes the taste profile.

LMSC

BTW, Both Luz Helena and Finca Matilde did an awesome job as espresso, turbo and flat white, if you are up for it. It’s fine if it isn’t for every one. Please state this isn’t for me (like some have said).

Edit:

The Evo and the Duo did a great job with these 2 bags. 😊

LMSC

Adrianmsmith It is absolutely fine not to like a profile or two. Nothing wrong with that. Each to their own. 😊

LeefromFoundryCR

Adrianmsmith I think my dislike is down to the taste that comes from the fermented process This coffee goes through.

I’ve not yet Tried a honey processed coffee whether it be from rave or anywhere else that I dislike and I’ve also stated there may be some psychology involved!!

Maybe, but maybe not. Honeys are very often like ‘clean naturals’ for me. Fruity, but without the funky booziness.

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