What are you drinking?

😁🤦🏻‍♀️ no i quoted you 😝
I want to get some haha

Thank you

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

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.

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.

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….

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/

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.

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 👍

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 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.

Baldrick definitely need a cool brew, try 90 or 91