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Ol Grumpy

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« Reply #25 on: 06/12/2013, 12:51 PM »
It's the next day and I had not altered the grief (grind) setting on the Pharos since yesterday's success...
The first shot was a gusher- at pre-infusion the shot ran freely with perhaps 6-8ml of black water running into the shot glass in as many seconds.... @ 0 bar pressure.
So, I tightened the grind setting by 5mins on the clock face and got a choker, I backed off the grind setting 2 mins of adjustment for the next 5 shots and all were chokers- but getting 'better' at each setting.
Clearly, I have now moved around 5-6 mins of adjustment back past the original grief setting that gave me a gusher and I am still getting chocked shots!!!
And I am seriously considering a session on the couch with my therapist.... This IS doing my head in....
Finally I hit today's 'sweet spot' and I am rewarded with the nicest tasting coffee I have tried yet. It's not the 'best' coffee I've ever had- but it is the nicest tasting coffee, for me, that I have tried yet. Oh My, such a Quandry.......

This reminds me of my wife.... I married a redhead and indeed she certainly lives up to the reputation, fiercely independent, incredibly passionate and fiery, iron willed. At times it's like living with a prickly pear... BUT I just wouldn't have it any other way....
Oh My....
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Brett H

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« Reply #26 on: 06/12/2013, 05:51 PM »
Mate, seriously, this is some of the funniest stuff I've read here yet. I love the Blue Buttocks and like your summation/quandary even better!!
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C-man

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« Reply #27 on: 07/12/2013, 07:35 AM »
OG  haha

what is  the  difference between  a red and  a  blonde?
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Ol Grumpy

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« Reply #28 on: 07/12/2013, 04:07 PM »
Ok @C-man, hit me with it?......
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mycuppa

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« Reply #29 on: 07/12/2013, 04:21 PM »
Ok @C-man, hit me with it?......

Grumps - I think C-Man is seeking another pearl from you.

RE: your Blue Buttocks (and Blue Faces).

Yes, it can be a tad temperamental, but that's the case with many Sumatrans as they are rather unique in the coffee world - density, moisture, varietal, processing, etc.

Get it right and it's a pure magic, offering up many complexities and layers above and beyond the majority of other origins.

As others have noted, it's true for most SO's - mastering is the key and like a game of golf, it takes practice.

Ol Grumpy

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« Reply #30 on: 12/12/2013, 02:46 PM »
Well I'm afraid it's a blue day today...
My journey with the wicked Blue Batak has sadly come to an end...
It seems we had barely come to know each other and as fleeting as the purple rain of the majestic Jackaranda in bloom...
So it is, the grinds of delight have cast their spell and moved on...

On a brighter note, I was running quite low on Santosa and with supplies of Sidamo also in ebb, I tried an experiment. I'm sorry I didn't weigh them now, but I tipped the remnants of the Santosa into the Sidamo in a ratio of around 25-30% Santosa to 70-75% Sidamo and tried a blind test on my dear longsuffering wife...

The result= pretty darn good!
I'm sure it's no surprise to the more experienced, but in blending the two beans, the strengths of each complemented each other, in the cup. With a brew that was somehow more than just the sum total of the individual beans...
Call it fluke or beginners luck, at the very least, it confirmed my suspicion that in our household anyway, the taste buds are best sated with a blend, or two.

So, the next chapter begins with another sampling of the 'MyCuppa' delights...
This time in the blended variety.........
And so now we hurry up and.... Wait a while.... :AusPost
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C-man

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« Reply #31 on: 13/12/2013, 01:09 PM »
Ok @C-man, hit me with it?......


In bed you need to tell the Blonde when you are finished,

The Redhead tells you when you are allowed to be finished....
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Ol Grumpy

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« Reply #32 on: 13/12/2013, 02:24 PM »
But only if you've been a good boy,... or a very bad boy...
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C-man

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« Reply #33 on: 17/12/2013, 11:43 AM »
really enjoying the  Rwanda  Jeff sent,  Huge full mouth feel and lots of  flavor what a great bean! I drank it from 7 days post
roast and  am about to open another 500grs

now the Kenya is  turning on with a long finish

both roasted 2/12
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Ol Grumpy

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« Reply #34 on: 17/12/2013, 04:57 PM »
Cracked open the 'Supremo' today, it's a touch too soon after roast, but meh- who can wait.... A touch 'bright'.... But
A very satisfying cuppa, all the same.
I'm really looking forward to getting amongst these blends....

I've got no hope of trying to 'describe' the flavours, I like. I get the big ones like 'Caramels', but picking fruit flavours- no hope!
I try the coffee, first, then read the flavour description and if the description matches my experience, well I'm happy with that and figure I must be getting at least 'in the ballpark', of getting the brew right.....

I'm loving the Rossa experience, there is just so much tactile feedback from the device.
It can be really simple- which is nice. OTOH, there is so much scope for adjusting variables such as extraction temperature, extraction profile, dose, pre-infusion, length of extraction, volume of extraction, etc, etc, etc......
I'm not suggesting for one second I have a handle on all of this. In fact I'm quite sure one would never truly 'master' the Rossa, more like a concert pianist who spends a lifetime practicing their craft. It's an astonishing device. Incredibly underrated IMHO.
In the piano analogy, I have progressed to playing 'chopsticks', but loving every second of it.
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C-man

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« Reply #35 on: 18/12/2013, 09:31 PM »
between the  Rossa and the Pharos

you should be able to hand deliver unlimited  quality depending only on your technique

that is  really nice not to have limited equipment.
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Ol Grumpy

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« Reply #36 on: 19/12/2013, 12:55 AM »
I wouldn't say the equipment does not have limits...
But within those limits there is a broad scope of adjustability that is currently only being limited by my lack of experience...
But again, it's a lot of fun trying...

OTH, it is a 'very-manual' process. Many would consider tedious, I suppose.
I can certainly see and appreciate the convenience and ease of 'pressing a button'....
I like to go fishing.... Which leads to catching, cleaning, gutting, cooking, washing up...
Sometimes though, it's just nice to sit down to 'fish on a plate'....

There are several of us who are enjoying this beautiful coffee, but only one who knows (read: wants to know) how to make the secret sauce, I can tell you, that's wearing a bit thin!, fast!
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Ol Grumpy

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« Reply #37 on: 20/12/2013, 01:13 PM »
Cracked open the 'Mocha' today...

POW, huge Chocholate hit,

It's the coffee you have when you feel like a hot chocholate... (In milk)...
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Ol Grumpy

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« Reply #38 on: 22/12/2013, 06:26 PM »
Cracked open the 'Espresso' today.
Now that's yet another full bodied and very satisfying cuppa.
Top marks again.

It's a 'different branch' of the tree, in terms of flavour, compared to the 'Supremo'.
Still a top notch coffee, rich and full bodied and a firm favorite.

I got real lucky with the grind too. Dialled it in, first pop.
I was so excited with that rich Crema pour.... You know when you're watching the shot glass, that is bursting full of rich Crema- the stream of tiger stripe just melting into the glowing Crema, like liquid gold streaming through molten lava...

It was all I could do not to snort that shot straight up my left nostril....
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mycuppa

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« Reply #39 on: 22/12/2013, 06:39 PM »
Cracked open the 'Espresso' today.
Now that's yet another full bodied and very satisfying cuppa.
Top marks again.

It's a 'different branch' of the tree, in terms of flavour, compared to the 'Supremo'.
Still a top notch coffee, rich and full bodied and a firm favorite.

I got real lucky with the grind too. Dialled it in, first pop.
I was so excited with that rich Crema pour.... You know when you're watching the shot glass, that is bursting full of rich Crema- the stream of tiger stripe just melting into the glowing Crema, like liquid gold streaming through molten lava...

It was all I could do not to snort that shot straight up my left nostril....

Thanks Grumps

I'm at a bit of a crossroads with Espresso to be honest.

We are moving so much Espresso I've become a tad insecure about my other special Golden Child. 

If I think about how much energy I put into Golden Child versus Espresso it's ridiculous. Perhaps it proves the well worn principle when it comes to coffee - just keep it simple.....

Ol Grumpy

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« Reply #40 on: 22/12/2013, 06:58 PM »
Well, FWIW Jeff, my dear wife is the one I strive to please.
A task easier said, than done.

Of the 8 or so coffee's of your's, she's tried, it goes like this:

1) Supremo- "A very, very nice cup of coffee, thoroughly enjoyable."

2) Espresso- "That's a good coffee. We'll have that again."

3) there isn't one- "forget the rest"

I concur, but have to admit, I'm having a secret love affair with that Blue Batak. And I quite enjoy all your coffees, with the exception of the Peaberry- I can't come at that one. However, my eldest son (Uni-student) is quite partial to it, so it goes to show there's a coffee in your range for everyone....

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C-man

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« Reply #41 on: 24/12/2013, 07:28 AM »
I would agree all his coffee is really, really  good, it is easy to forget  just how spoiled we are

We stopped into a well known highly recommended coffee spot the other day just because we were in the area,  they had all the expensive top gear Big conicals,  3 group with individual temp controls ect.

But the coffee just did not cut it for us, I even sent it back and he did his best with another,

It was better but still not very good.





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Ol Grumpy

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« Reply #42 on: 24/12/2013, 09:17 AM »
Yes, I agree with you C-man. OTH, I can also recall Jeff mentioning that in some split testing he has done with the same bean between two 'high- end' cafe's, how each has a quite different flavour profile, in the cup.

One thing is for sure, though. You can't make silk purses from sows ears.
Starting with quality beans is definitely a good start....

I don't think there's any doubt either that the Barista can make or break the deal!
Finding a Barista who is passionate about good coffee is the o'l needle in a haystack quest...

But occasionally, indeed rarely when all these ducks line up, well then you're on the money. It's just so much easier to line your own ducks up, at home.
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Ol Grumpy

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« Reply #43 on: 24/12/2013, 09:23 AM »
Well, FWIW Jeff, my dear wife is the one I strive to please.
A task easier said, than done.

Of the 8 or so coffee's of your's, she's tried, it goes like this:

1) Supremo- "A very, very nice cup of coffee, thoroughly enjoyable."

2) Espresso- "That's a good coffee. We'll have that again."

3) Santosa- "A very good afternoon coffee"
(This is a very nice, but understated coffee, that flies under the radar)

"forget the rest"- but not in a bad way- I should qualify my wife really prefers 'Blends'

I concur, but have to admit, I'm having a secret love affair with that Blue Batak. And I quite enjoy all your coffees, with the exception of the Peaberry- I can't come at that one. However, my eldest son (Uni-student) is quite partial to it, so it goes to show there's a coffee in your range for everyone....

I just wanted to edit my list above....
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C-man

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« Reply #44 on: 24/12/2013, 12:41 PM »
OG

I too could never dial in the peaberry,

I just ended up adding a dash of it in as a blend with other beans to liven up the cup
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Chaos

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« Reply #45 on: 20/02/2014, 05:25 PM »
Any of you guys tried Redemption of the Spro?

Wifey bought me a bag and I'm going to crack into it tomorrow. It's gonna be interesting. It certainly looks and smells much different to what I'm used to.

Any tips on how to get the best out of this one?

Brett H

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« Reply #46 on: 20/02/2014, 10:45 PM »
I've had mine arrive just today!! 

Looks lighter than my usual roasts.
Smells wonderful.
Wonderful looking pours and no dialling in of the grinder... How often does that happen?? 
50ml ristretti straight for me, as a flat white for wife.
Machine on 91Deg.  Very nice, but I reckon this one will go better hotter so machine is adjusted so that tomorrow it'll be at 94deg! 
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Chaos

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« Reply #47 on: 21/02/2014, 09:27 AM »
Awesome. Must have been interesting in milk.

I just finished pulling a bunch of shots. My pours were a little bit thin and ugly but the taste was pretty good. Super clean. Not roasty at all. I'm getting a massive amount of lemon/lime and pepper in the finish. My shots were at 94 and tasted a little bit too cool. I've bumped it up to 96 (!!!) to see what it's like.

C-man

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« Reply #48 on: 21/02/2014, 03:22 PM »
I had one of the  first Kgs a few weeks back

very acid balanced as a short black.

Was having problems with the new HG one grinder so I can not make a fair comment.
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C-man

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« Reply #49 on: 21/02/2014, 03:23 PM »
I am now enjoying his Honduras and Colombian

grinder is getting better, still not all the way there yet.
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