strange to think that not that long ago 7g was the norm - no wonder the Italians beefed it up with robusta, otherwise you wouldn't taste anything!

p

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

I received some beans as a gift from someone who was in Vanuatu recently, they've got a roastery/cafe there that's a bit of a tourist destination. Very thoughtful gift as she knew I loved coffee hehe. Wasn't sure how these would go as I don't know when they were roasted (it does have a best before date on the back :s... so I'd imagine they may be a bit older).

But always love trying new coffees regardless, so I just pulled the first double espresso, piccolo latte, and 1/2 strength cap for my girlfriend with the Vanuatu bean, quite nice actually! Nice fruity/citrus notes, smooth, choc (which comes out great in milk), nutty with a lingering sweet aftertaste. The aftertaste was initially a bit strange and umm 'old', but the sweetness really carries through and helps to balance/mute that out really nicely.

I was pleasantly surprised! I can tell they have a bit of age in them, but nevertheless I'll keep playing with them. Good times!

Hmmm... is that a doppio espresso? Naahhhh... Aeropress! Ethiopia Sidamo Ardi Natural pushed through an Aeropress using some recipes I have that mimic and come close to espresso flavour. This roast wasn't great but it turned out alright!

YEAH ain't that true.. and yeah I'm often surprised by roasts that I thought were a total mess haha, you brew it in different ways and you can get some really interesting stuff out of them. And those sorts of roasts also promote a real curiosity like "hmm.. what can I squeeze out of this.....", and you find yourself exploring and playing with brew methods that you never even thought of before! Look at us outlaws right hehe!

Yes, that latte I'll have after work will be cherished... cheers

I picked up some Yirg Grade A and it is out of this world. Even the green beans smell amazing


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@simon
Learning from various roasting profile techniques in the past
I now roast all dry African beans on a slow ramp to first crack (12 to 14 min)  and a quicker time to second crack (3 to 4 min )

KK

Currently enjoying this roast of Colombia Red Bourbon Honey Las Margaritas La Esperanza (honey processed) in a long black. Wowza! Even the first dial in espresso even though it was a tad fast was really quite nice. Slowed it down for the long black.

Tasting notes that came with it are:
Sweet red cherry and raspberry upfront. Inky mouthfeel, rich chocolate and cream notes throughout. High lemon acidity going into a walnut and toffee finish.

Roasted to slightly different depths, the first 300g batch I went through was stopped 30s after end of FC, was really nice but something was missing, and also couldn't get consistent shots..

But this second batch, yuummmm... roasted to about 1m after end of FC, massive difference.. just BURSTING with flavour, so incredibly juicy, and the aftertaste is unreal, almost has a freshness or even mintiness to it! Can totally get the cherry and raspberry in this lot...

Looks great Simon.

I was wondering what to roast today, you made the decision for me.

YES, I should have mentioned they were from you mate, these beans are incredible... sooo nice.. it's the first time roasting these, the first batch was maybe a little too light, but I was experimenting with different depths, this one was spot on... thanks for the awesome beans Stan

Wow, this is a stunner of a coffee... Double espresso of Sumatra Lake Tawar, courtesy of @mycuppa. Just wanted to give massive props, such a delicious bean... Love the slight spiciness in aftertaste, and I would go so far as to say it has a wild herbal aftertaste (I don't know what that means exactly... but that's what I get!).

Highly recommended, scores 93+ in cupping scores.

Thanks Jeff!

currently enjoying from mycuppa, the centre way blend.

Enjoying it as a ristretto or a ristretto latte.

19g in 19g out
93.6 deg
28 seconds

very nice

Ah yum I haven't tried that one yet... only been trying the single origins every now and then

I have tried most of their blends now and will start on the single origins next. They have a great range and all well priced

Ah nice, yeah for sure some crackers in there...

Wow... Loving this thread.  Lots of great information and pictures here.  I'm stuck in the dark-ages with my roasts compared to you guys who are stopping in the vicinity of first crack. I've always associated that with cupping and lighter roasts but there are some terrific espresso pics here. Thanks for broadening my horizons!!

P.s John, LOVE that picture!!!