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MinistryGrounds

Author Topic: What coffee am I drinking at the moment?  (Read 144726 times)

Fresh Coffee

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What coffee am I drinking at the moment?
« Reply #550 on: 18/05/2016, 10:37 AM »
Thanks for that Sue.

Shame they dont advise what collective, it doesnt need to be a secret as no one is going to try and circumvent the importer by trying to go direct to the coop...unless you actually happen to be there and buy 500 grams for personal consumption. Importation from these areas is too hard except for the very dedicated that want some kind of commercial quantity.
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Cuir Beluga

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What coffee am I drinking at the moment?
« Reply #551 on: 19/05/2016, 10:47 AM »
You're welcome.

I don't know, far from it, but maybe they don't think that sort of info would be of any interest to the general public like me. Just a guess of course and I could be way off :).


Currently drinking  Colombia Finca Veracruz.
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Brett H

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« Reply #552 on: 11/11/2016, 08:28 PM »
I have in my hot little hands a pack from a MyCuppa of a Pony Express (if you don't subscribe to the MyCuppa Newsletter you're missing out... majorly) and a AA PNG that smells amazing (roaster's choice).   Once again I am shocked at the value for money on offer by Jeff at MyCuppa. 
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Lwowiak

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What coffee am I drinking at the moment?
« Reply #553 on: 12/08/2017, 09:13 AM »
My family and I have been enjoying a magnificent coffee over the past few days.
 A Brazil Ipanema Yellow Bourbon microlot. A natural processed from Fazenda Rio Verde.
Balanced acidity with a lasting aftertaste of mulberries, raspberries and turkish delight. A creamy body with a slight sweet milk chocolate finish in a milk based drink.
As an espresso, or with milk, it has been praised by the increasing number of people who just happen to pop around.

I had it as a flat white on Thursday morning before driving into Brisbane for a meeting. I could still taste it over an hour later. I joined my colleagues for a coffee (at a reputable venue), and was so disappointed with the coffee that was served. It did not compare. A pleasant reminder of the quality of coffee served at home.
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Brett H

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« Reply #554 on: 12/08/2017, 11:28 AM »
Yes!!  I was sorry to miss yo yesterday mate but am really grateful for the bean delivery.  They look and smell so fresh compared to other green bean offerings on other sites and if they're anywhere near as good as your last lot I'll be ecstatic!
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Simon

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« Reply #555 on: 12/08/2017, 11:43 AM »
My family and I have been enjoying a magnificent coffee over the past few days.
 A Brazil Ipanema Yellow Bourbon microlot. A natural processed from Fazenda Rio Verde.
Balanced acidity with a lasting aftertaste of mulberries, raspberries and turkish delight. A creamy body with a slight sweet milk chocolate finish in a milk based drink.
As an espresso, or with milk, it has been praised by the increasing number of people who just happen to pop around.

I had it as a flat white on Thursday morning before driving into Brisbane for a meeting. I could still taste it over an hour later. I joined my colleagues for a coffee (at a reputable venue), and was so disappointed with the coffee that was served. It did not compare. A pleasant reminder of the quality of coffee served at home.
Ah just stumbled upon this thread, great idea! Ah wow that Brazil bean sounds incredible, what a treat, and those coffees that you can still taste for hours afterwards... *drooling*

Whilst I'm letting my Harrar beans rest a little more, I only drank half the shots when I was trying to dial them in (so as not to overconsume XD), and chucked the rest in a cup in the fridge, just for fun and to see what they taste like in a few days.

So as blasphemous as it is (and as I had no other coffee around), decided to boil the kettle, fill a cup, and pour equivalent of a double shot (cold, and about 40g worth) over the hot water, and drink it is a long black.

Was actually surprised, and I quite enjoyed it! Of course definitely doesn't compare with a freshly made long black by any means, you could tell haha, but still had alot of nice flavours coming through! Something worth considering rather than dumping extra shots down the sink :)
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Brett H

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« Reply #556 on: 12/08/2017, 01:35 PM »
Beats instant and certainly beats Nespresso!
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K_Bean_Coffee

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What coffee am I drinking at the moment?
« Reply #557 on: 13/08/2017, 09:35 AM »
Roasting a Columbia and PNG blend today. Yum :)
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Simon

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« Reply #558 on: 13/08/2017, 01:32 PM »
Oh that sounds delish......
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Simon

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« Reply #559 on: 22/08/2017, 10:57 AM »
Just tried the washed Kenya AA beans at day 9 post-roast as an espresso... wwwowza haha, incredible. Even from a complete guesstimate of what grind/dose for a first shot!

Was even quite a fast pour with 21g in and 45g out in 20s, but poured really evenly, beautiful orangey-mandarin flavours, zesty acidity, just delicious! Didn't expect that taste from a super fast pour, thought it would be much more sour haha
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LeroyC

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« Reply #560 on: 25/08/2017, 08:24 PM »
A 50/50 blend of Colombia ASPRO Timana and Monsoon Malabar made for a very tasty espresso yesterday.

I love coffee. It's as simple as that.

askthe coffeeguy

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« Reply #561 on: 29/08/2017, 11:53 AM »
im drinking an Ecuador Hakuna Matata single estate coffee from Five Senses at the moment - its so fresh that its still vigorously degassing, so the palate is still a bit flat as well, but despite that the nose is amazing!

It smells like a mixture of yeast flakes combined with some exotic fruit, and its very distinctive!

Im guessing the the aroma will develop as well because its as I said only a few days post roast, but even so its bloody delicious!

P
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Simon

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« Reply #562 on: 29/08/2017, 01:22 PM »
Haha Hakuna Matata... sounds awesome.. what a wonderful phrase!

Currently drinking double espresso (21g in, 46g out in 30s) of Columbian Excelso (fairtrade and organic), choc and caramel galore! Still a bit of harshness in it, so might try loosen it up or dose down a bit, or perhaps cut the pour shorter

Edit: followed by a double shot latte
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askthe coffeeguy

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« Reply #563 on: 29/08/2017, 04:37 PM »
Haha Hakuna Matata... sounds awesome.. what a wonderful phrase!

Currently drinking double espresso (21g in, 46g out in 30s) of Columbian Excelso (fairtrade and organic), choc and caramel galore! Still a bit of harshness in it, so might try loosen it up or dose down a bit, or perhaps cut the pour shorter

Edit: followed by a double shot latte

sounds like a winner - how many days post roast is it?

I usually find that the colombians take 10 days or so post roast to rally come into their own

P
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Simon

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« Reply #564 on: 29/08/2017, 05:06 PM »
They're 15 days post-roast, yeah I made sure I waited at least 9 days, just still working out the new grinder and best distribution...

The second pour I lowered the dose a bit to 20.5g, and got 33.7g out in 27s... This is not making sense, I lower the dose and the pour slows down?? Haha bizarro world....

Although the first the shot took until 18 seconds to come together into a central pour (in the naked), this shot didn't come central at all, but had a dead spot in the centre with about 2-3 separate 'streams'...

So either I didn't purge enough for first shot (OR second), or distribution wasn't great in second shot, as it didn't come to a central pour, and therefore too much resistance in the puck and less volume out...

Scratching my head vigorously haha
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« Reply #565 on: 06/09/2017, 06:00 PM »
Poured myself a "magic" with the Columbian Excelso, hadn't had one of those in awhile... I do believe I said afterwards... "That was magic!!!"
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askthe coffeeguy

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« Reply #566 on: 07/09/2017, 05:54 PM »
hate the name love the coffee the name was made up by the baristas at St Ali in Melbourne and somehow it caught on - Im drinking Columbia Santa Maria at the moment from Montville Coffee and its bloody lovely !

Pat
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« Reply #567 on: 07/09/2017, 11:08 PM »
Ahh we were talking about where the name possibly came from the other day... didn't know that! Yeah funny name haha
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« Reply #568 on: 14/09/2017, 12:58 AM »
I called it a 'magic johnson' at my cafe in melbourne coz i wanted to personalize it a bit!
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« Reply #569 on: 14/09/2017, 03:10 PM »
Ask five Melbourne baristas and you'll get six different origin stories

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« Reply #570 on: 02/10/2017, 10:52 AM »
Was down to the last dregs of beans (9g or so), and thought, "Hmmmm.... could just brew this up filter style as usual... orrr I could whip out the ol single filter basket and single spout!"

So... I did haha. Gave it a crack, and I was pleasantly surprised! About 8 grams in, yielded 19.5 grams out in 19s. A little fast so will go bit finer next time if the occasion arises hehe, but I WDT'd it, nutated it, really tried to get it packed in properly in the very strange single shot basket.

Was quite nice! (Drank as an espresso) There was little to no body haha, was very light, had an almost tea-like texture, amazing aroma, nice sweetness, chocolatey. Not in your face at all.

Am definitely gonna try this sort of thing more often (yeah... this sort of activity is bordering on insanity right.. look out!), and I think it's healthy to not get too bogged down in sticking with the usual routine/drink and to experiment a bit with curiosity and fun. It's good for me anyways haha :)
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Lwowiak

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« Reply #571 on: 15/10/2017, 11:59 AM »
7 days post roast.

El Salvador El Roble Black Honey process. A new bean, and my first roast. Taken to the cusp of second crack. This is a chocolate bomb, with balanced acidity and very nice mouthfeel. Next few roasts will be lighter, as this would be as dark as I would recommend this bean, and I want more fruit flavours to shine.

Ethiopian Yirgacheffe Hafursa. This coffee smells amazing. Butterscotch aromas and flavours throughout. Further resting will bring out the fruity notes. Easy to roast and a very sweet espresso. My first "Hafursa" coffee, and it is great.

A 50/50 blend of the two has yielded a delicious chocolate honeycomb flavour that lingers in a milk drink. Amazing aftertaste.

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MinistryGrounds

 

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