About to order this from Square Mile. Washed Guatemalan Caturra. Tasting notes are Strawberry, Orange and Chocolate. Anyone tried it?
What are you drinking?
Got this by accident really. Stopped in coffee lab for an espresso and to grab some beans as a stop gap while I wait for my coffee by the casuals order to arrive.
Pulled as a normal 1:2 espresso was like eating a lemon so followed some of the advice given in the light roast topic and pulled a hotter and longer shot - 16:40+
Really interesting coffee. Lots and lots of strawberries in both smell and taste.
Made a flat white for the other half - basically strawberry milkshake 😂.
I can’t say it’s left me desperate to seek out more anaerobic coffees but quite nice as a bit of fun.
LMSC it’s supposed to be their single origin offering - no info on the bag and their web description isn’t much better other than to say it’s a single origin, anaerobic process. Nothing about the bean or where in Colombia it’s from.
I hadn’t really noticed the colour difference but you’re quite right - Theres a big variance in there.
It was good enough that I’d like to try other natural coffees just probably not from them.
It’s also been a nice exercise for me on my stock gaggia so a good learning experience!
I’m not sure….I threw away the bag and can’t remember what it was. It was from a roasting course I did recently, it’s a bit darker than usual as the company I was teaching liked their coffee slightly darker. It’s delicious, but I don’t know if it was one of my coffees, or one of theirs?
Really ticking me off….
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@Baldrick Looking at the pictures, two thoughts came to my mind. Sorry, if you find it offensive! Please don’t me wrong. 😊
1: It wasn’t roasted properly / evenly, assuming the bag was from a single roast! I do not think this is correct.
2: They produced three roasts - medium dark and two variations of darker. They mixed them together!
I don’t know what @DavecUK thought of it from the picture.
Is this the Baldrick south coast roast colombian? I just had a look at the photo and assumed it was from the way the light hit the beans in the glass, highlighting some, compared to others. It’s super difficult to tell because under kitchen lights, they often illuminate unevenly, so I didn’t give it a second thought.
These are the roasters and they set up South Coast as a cafe ages ago.
I’m slowly working my way through the 12 days of Crankhouse - a brilliant idea - but I’m only on the second day and it is a tasty, tasty washed Gichathaini AA from Nyeri, Kenya - blackberry with a chocolate lingering in the mouth (like I’m lingering over these 12 days). And I have been using Simplify the Brewer to brew it - keeping it simple for 2022, for now.
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LMSC not at all! This is why I’m here 😁. It wasn’t a cheap bag - £16.50 for 250g. Only picked them up because I was very almost out at home and coffee lab had sold out of everything other than decaf!
DavecUK heres a better pic
https://southcoastroast.co.uk/collections/all/products/riptide?variant=41341011853490
All the lighting in my house is “mood” lighting so trying to photograph or read is a nightmare. Can thank the missus for that 😩
I had some Columbian Horizonte from Cuppers Choice today.
I bought it in September, used half and froze the rest in the bag and cardboard tube it comes in.
I can’t say I noticed any degradation in taste 👍
Unless it’s a peculiarity of the camera or my monitor, I would call that dark, yeah, or medium dark if I’m being generous. No it won’t have gone into 2nd, would have needed another 60 to 90 seconds. I would imagine in a week or so oil droplets will start showing.
LMSC 2nd is a pretty aggressive roast, the chaff lines would usually be black and sometimes oil on the beans, they would be very dark. I never ever roast to second crack…not even close.
DavecUK
Some but not all are quite dark. They’re 11 days off roast and although you can’t see from my photo there’s a bit of a shine on the beans but not at the oily stage yet.
I’ve probably been using far to hot a brew for these. I made assumptions based on the flavour notes rather than looking at the roast. Live and learn.
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DavecUK Thanks. So, my interpretation of those beans is not far away.
I don’t think my name LMSC is a fair representation of my taste profile. I tend to prefer medium at the max and mostly light and medium light. I am not a fan of medium dark, let alone dark.
My family does like medium dark, as they prefer less acidic .
However, we end up with medium dark more often than I would like as I find the medium roast description from roasters often misleading as they are medium dark for me. 😊
So, it looks like I am going to have to be choosy buying beans. Can’t afford to buy a roasting machine and I am not interested in.
I would rather buy an electric grinder and a VST!
El Salvador Los Angeles anaerobic Pacamara. I’m enjoying it, as is the Hotmetalette, although I have not quite replicated the tasting notes.