Just cracked open some Ethiopia Goru-Muda Guji - wonderful apple, ginger and butterscotch notes through V60. Just tried it as espresso - not quite dialled in right but the gingery butterscotch notes shine through a flat white and cortado.

Just removed the Ethiopian Sidamo to rest at room temperature for the day. Will pull a shot only tomorrow though. Process - Selective picking, wet fermentation and sun drying. Tasting notes - Stone fruit, citrus and lemon grass. Looking forward to it. I think this will also be very good on my Clever. Will update tomorrow. Thx

I bought some coffee from Smith Street on Black Friday. I took a chance as the offer was 1.6 kilos for the price of 1 kilo. I bought The Don and Dark Peak. Roasted on November 29th, I bagged them today where they will join the queue. I tried one of each. Considering they had not really rested long enough and were not dialled in correct, DP definitely had a bit of chocolate, treacle and caramel but the winner served as a cuppa was The Don which in milk was delicious. This is their blurb. Our seasonal espresso blend has been profiled & blended to present a unique multi layered flavour experience from the current season's crop. Creamy body with fruity overtones, tropical fruits, chocolate & berry’s. Perfect with a little milk or alternative & super delicious black. Medium Roast: 1/2 Colombia La Manuela Medium Roast: 1/2 Honduras Guara Roja Please do not shoot me but if you like notes, other than strawberry sherbert and lemon, these might be for you!

> @"dfk41"#p964 Considering they had not really rested long enough Hi, just out of interest, what’s your normal strategy? I’ve had to start a routine as I also bought up some on Black Friday, I froze 9 days resting post roast (wanted to at 7 but circumstances prevented), I’m now removing 3/4 days worth into air scape at a time from the freezer and all good so far

I do not like freezing! I bought a vacuum sealer from Amazon and when rested, vacuum seal them. If they release gas I just leave the bags. I used to open and seal again but co2 is used to extend the shelf life. I often drink them 3 months past sealing. I seal in 250 gm bags

Ok, and how long post roast is your ‘resting’? Or does it vary?

Varies on the bean matey. These are definitely around medium, so ideally 10 days post roast for me. Obviously, once sealed it is no good opening a bean 2 months later then expecting it to sat 'fresh' for a couple of weeks. I use Airscapes and I fond 250 gm the right amount. You might want smaller. I cut my bags from the roll, in 25 cm size so it holds 250 gm easily leaving room to cut and reseal. I might cut that down to 20 cm now as after a discussion with @"DavecUK"#1 he pointed out if the beans release a bit of co2, so what! The sealer was £35 or so so not a major purchase and works very well. I do not like deep freezing beans for a variety of reasons

I've had chocolate punt from black cat coffee as the staple bean for a while but the last batch was roasted just a smidge darker than previous, hoping that's a one off. In between those bags I've been enjoying subscription beans from a small local roaster that delivers - boona boona - but they've just run out of the Peruvian la huaca (I think that's right) that had been a staple for the last year. Hoping the Brazilian (Fazenda Freitas) I've ordered to replace is as reliable a bet going forward.

I'm currently drinking carvetii solitude. Im a newbie to coffee and drink with milk (sorry😂) . I've tried a few now and come Back to this often.

> @"PHL1968"#p2491 I’m currently drinking carvetii solitude. Thank you for mentioning this company. I just googled and price includes shipping. I prefer to order small amounts because I don’t drink a great deal and delivery included makes a big difference- even though I know it’s added to the price of the beans, I don’t think £8.33 a bag is too expensive. I will give them a try.

Rave Columbian El Carmen Sugarcane decaff. I would add a photo but I cannot work out how - when I click on add an image nothing happens 😂

What are you drinking?

HVL87

About to order this from Square Mile. Washed Guatemalan Caturra. Tasting notes are Strawberry, Orange and Chocolate. Anyone tried it?

https://shop.squaremilecoffee.com/products/todos-santos-esp

Baldrick

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

Baldrick Is it a blend by any chance ? I see a combination of darker and medium dark beans - In meant some beans look darker than the rest!

Glad, you like them.

Baldrick

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!

DavecUK

LMSC 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.

https://www.badhandcoffee.com/

DavecUK

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….

LMSC

@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.

Baldrick

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 😩

Phil104

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.

LMSC

Baldrick A lot better picture for sure!

@DavecUK - Looking at the picture and the chaffs on the crevices, is this tending towards a dark roast (if not a dark) than medium dark? Would it then have seen / almost seen a second crack ?

Waitforme

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 👍

DavecUK

LMSC @DavecUK - Looking at the picture, the chaffs on the crevices, is this tending towards a dark roast than medium dark. Would it then have seen / almost seen a second crack ?

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

DavecUK No it won’t have gone into 2nd, would have needed another 60 to 90 seconds.

Thank you Dave! Is it because, at the 2nd, the chaffs would have charred versus where they are at the moment ? Of course, the surface of the beans would be a shining black !

Baldrick

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.

DavecUK

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.

LMSC

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!

DavecUK

Baldrick definitely need a cool brew, try 90 or 91

Baldrick

DavecUK I’ve got a stock gaggia Dave so I’ll say 90 Hail Marys.

Baldrick

LMSC I’d like to see roasters put a little colour sticker on the bag to show the roast level. Got to be better than light/medium/dark.

DavecUK

Baldrick A lot of roasters send you a similar amount of crap as you get when you shake out a magazine before reading it….It would be nice if they sent something useful like a business card colour chart with their roast levels on it.

Hotmetal

https://www.djangocoffeeco.com/collections/coffee-beans-online-order-coffee-online/products/el-salvador-los-angeles

El Salvador Los Angeles anaerobic Pacamara. I’m enjoying it, as is the Hotmetalette, although I have not quite replicated the tasting notes.

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