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Author Topic: Jeff and the team at "My Cuppa"  (Read 33435 times)

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Jeff and the team at "My Cuppa"
« Reply #75 on: 15/04/2014, 07:02 PM »
Yes Craig.
Dumeresco Gr 1 washed.

Of the many washed and unwashed Yirgys we have at the moment, it's the pick

have to say, I got a kilo of this from you Jeff, and assuming that's the one [Dumeresco Gr 1 washed], it's pouring beautifully - delicious.

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« Reply #76 on: 15/04/2014, 09:47 PM »
Of all the  beans last sent

1. Guat.
2, Yirg
3. Lake Tawar
4. Indo Blue

The wife really loves the Blue,  getting perfect dark extractions rich and spicy

I love them  all 

I swap them around each day,  and  each day I swear this one is the best until the next day when I have a different one.

the Sumatra Lake Tawar is a  great one in the afternoon with a sweet lingering aftertaste of burnt caramel.

spoiled with great coffee........
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« Reply #77 on: 16/04/2014, 11:35 AM »
have to say, I got a kilo of this from you Jeff, and assuming that's the one [Dumeresco Gr 1 washed], it's pouring beautifully - delicious.

Thanks A.
I am not sure which one they sent you, but it has been a very good lot indeed.

Of all the  beans last sent

1. Guat.
2, Yirg
3. Lake Tawar
4. Indo Blue

The wife really loves the Blue,  getting perfect dark extractions rich and spicy

I love them  all 

I swap them around each day,  and  each day I swear this one is the best until the next day when I have a different one.

the Sumatra Lake Tawar is a  great one in the afternoon with a sweet lingering aftertaste of burnt caramel.

spoiled with great coffee........

Thanks Craig.

Both those Indos are really very good and quite popular amongst our customers.

Alas, Indo supplies and pricing are just way off the Richter scale at the moment......so we may be cutting back for a short time.

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« Reply #78 on: 18/04/2014, 01:57 PM »
have to say, I got a kilo of this from you Jeff, and assuming that's the one [Dumeresco Gr 1 washed], it's pouring beautifully - delicious.

actually, probably not doing it justice [above] - pouring well as espresso, but absolutely beautiful from the plunger!!

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« Reply #79 on: 03/07/2014, 08:17 AM »
Jeff in case your wondering why I haven't ordered in a while it is because I am now getting beans From Chester "cosmic couple"

Just because he is right here on the Sunshine coast (no postage) and needs support getting started,

also he just bought a new Slayer..

just like when we were kids we would be best  friends until someone comes along with a better toy..

I am still completely happy with your service and may still order again and highly recommend you to everyone.

You have looked after me so well I thought you deserved an explanation.

Cheers!

C-
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« Reply #80 on: 03/07/2014, 01:21 PM »
Oh C-man your supplier fidelity and now fickleness-remorse is lovely.  Me, I'm a whore and will spread myself all over the playing field trying bits and bobs from everywhere.  Yes I'm talking coffee and if taken out of context it will be a cold winter in the shed for me!  We Cremas are spoilt for choice with our sponsors, truly!  Between BeanGreen, MyCuppa, Ministry of Grounds and Coffee Parts to keep us up and running we have an unequaled (yes damn it, unequaled... Yes I've heard of other forums and their sponsors... I've been a member and patronised a good deal of them and their sponsors... they don't compare value or quality in my very humble opinion) benchmark with which to pit our newcomers against.  Who knows, in a year or two Cosmic Couple may become sponsors!!!

Well I suppose if you've jumped ship for a bit I'd better place an order.  It's nice to know and remember what the very best is like especially as a home roaster!
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C-man

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« Reply #81 on: 03/07/2014, 03:40 PM »
you crack me up Brett
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« Reply #82 on: 03/07/2014, 10:15 PM »
you crack me up Brett


I'm glad mate ... Good harmless fun.... And yes, I placed an order ;)
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« Reply #83 on: 11/07/2014, 10:22 AM »
Order received much quicker than expected... Lovely neighbours collecting the mail while we're away collected the very well packed box and knew to keep it from sunlight!  Bless them!!!

This is extraordinary coffee!  There were extra beans thrown in which is indicative of the generosity of Jeff and all our sponsors.  That's not the reason to buy from them however, buy from them because they're the best!  The extras are completely unexpected but very gratefully received, enjoyed, studied, peered at, marvelled at.... (Wondering if the KKTO needs a $500K upgrade...)

Some of these SO's are also beans I roast myself frequently to a good standard.  MyCuppa's are the gold standard!  This I suppose is why home-roasters continually buy and enjoy the beans of great artisans... It keeps us learning and keeps us inspired. 

Jeff's Espresso blend is one of his I've never had before.  I'm a bit sad because I may not be able to live without it.  If you want to make great espresso at home and you want to see how good your gear is, or how your own roasting matches up... Get this!!
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« Reply #84 on: 11/07/2014, 02:01 PM »
Brett,
It sounds tempting. I might have to sneak in an order.
I have a question, as I have only had a couple of Jeff's offerings. Do you get the typical espresso flavours, or is the drink just overwhelmed by so called "roast" flavours? My last lot from Jeff was a while ago, and I enjoyed the blend immensely (no roast flavours).
This is no disrespect to Jeff, as the current hooha about roasting for varietals, and avoiding "roast" flavours seems to be all the rage. However, whenever I have one of those espressos, (prepared by "reputable" establishments), the acidity is overwhelming, and there is a distinct lack of body and sweetness, no matter how perfect the water or TDS is.
I like espresso as per the typical Italian definition, bold and syrupy.
Mind you I have had some delicious Ethiopians as espresso, where the acidity was beautifully balanced, and fruit flavours were dominant. These have been in the minority. I prefer the lightly tanned beans for manual brewing purposes (pourover, chemex etc).
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« Reply #85 on: 11/07/2014, 07:44 PM »
Lwowiak.

Our espresso blend is not actually designed for espresso in the pure sense.

OK, that sounds stupid....................but..............

We make our coffees suitable for the way in which the majority of Australians drink their espresso - with milk.

The exception is Redemption of the Spro - which is a specially light roasted fruity, sweet, clean espresso - far from the traditional or original Espresso style.

Our blend obtained the name espresso a long time ago - in an era when the coffee world in Australia was a simpler place and concepts like 3rd wave, light roasting and fruity coffees were but a twinkle in the eyes of those operating at the leading edge of specialty coffee.

It was a coffee designed for milk-based espresso and it was labelled ESPRESSO because of the emerging surge in espresso extraction - in cafes, offices and the home.

Espresso was the simplest way to describe the coffee and after that it was basically set in concrete - unable to be changed without killing off the product - which would have been foolish as the loyal customer base had become accustomed to it's name being Espresso.

Espresso as a blend also evolves over time, like all blends. It's about to undergo another change in the coming weeks as new season Brazil and Ethiopians are introduced. I am excited about these changes.

As a short-black traditional espresso, I would struggle to rate it to be honest - in my opinion there are better options, but as a volume-based espresso that has milk added it does alright - we certainly sell a lot of it each week !.

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« Reply #86 on: 11/07/2014, 08:18 PM »
In milk I reckon it does better than alright!  I'm comparing it very recently to Merlo Espresso and more recently to campos Superior blend.  Just the aroma of the MyCuppa was enough to win it but I've had a couple of guests tonight comment that the coffee: "this is awesome...did you roast this"?  Sorry to oversell Jeff but my simplistic taste-buds like this very much!  The Redemption was superb also, I'd get both to be honest!  They are so different... Jekyll and Hyde ;)
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« Reply #87 on: 17/07/2014, 03:57 PM »
The redemption of spro is the best interpretation of the third wave light roast i have seen / tried. Seems to really be pin point spot on in the roast where the the fruits dominate, but care has been given to allow the acidity to mellow some what and allowing just a hint of caramels to be there in the background.

I enjoy trying roasted beans from reputable roasters to see where I am at with my own efforts...For more frequent use I would be leaving it in the roaster just the tiniest fraction longer. But this is certainly an inspiring roast for me, in the direction I have been heading but with just a little more depth.

I ran my BES900 at 95, 18g VST and  35sec - 45 - 50ml shots. Actually makes really great flat whites and piccolos. The shots alone are very fruity, there is plenty of acidity but it is not aggressive or harsh. It is very smooth finish and aftertaste in comparison to any other 3rd wave efforts I have tried.

I would love to get my hands on this in green form to play with! I know this is  unrealistic wishful thinking though and i understand why.

But yeah if anyone wants to try a BALANCED third wave style roast, the ROS are the beans to get.

Overall impression, its like a mixed berry jam that has been left on the stove a bit too long and has slightly over caramelised , that over caramelisation  is kinda marmalade like though.

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« Reply #88 on: 30/08/2014, 07:12 PM »
The Roaster's Choice Panama we got about a month ago was fantastic (roast date 26/7 iirc). I'd given up trying to get my wife to drink coffee years ago but after a few mornings of smelling this bean in the grinder she was begging for a cup. She reckons she's been corrupted  ;D

Just ordered some more Redemption of the Spro (and some others). I'm really looking forward to it.

And here's a nice mycuppa MM pour pic

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« Reply #89 on: 30/08/2014, 08:09 PM »
I'm currently drinking the Ethiopian Limu.  This is excellent with a broad range of flavours revealing themselves as I ramp it the brew temp of my machine.  I also have to agree with Steve.... I personally hate 3rd wave style coffees generally but the Redemption was stunning (on my machine anyway). Having said that it would infuriate Jeff to know that like his espresso glen better  :stir. I know he's not enamoured by it but I be the sells heaps of it! 
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« Reply #90 on: 30/08/2014, 08:53 PM »
thanks folks for the kind words.

We are currently road testing some spectacular Brazil's at the moment, so it's like Groundhog Day again as we look to bulk up our specialty offerings of this great origin after 8 months of *shorts*.




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« Reply #91 on: 19/02/2015, 10:09 PM »

Howdy J

Do you at mycuppa do darker roasts for your single origins? What is your darkest? I've had the Kenya so something different.

I'm looking to order another kilo shortly

Suggestions??

Cheers

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« Reply #92 on: 20/02/2015, 10:09 AM »
Greetings Moony 'ol chap

Dark roasted ?

Bit hard to tell what is dark.........compared to.......

Speak to specialty cafes and some of them think I roast too dark for the generally available coffees we produce. Of course, I do custom roast for many customers and some of these are very light to medium-dark.
Speak to some of our successful cafes ( > 50kg per week) and they think it's just right
Speak to those struggling cafes and it's not dark enough.

I don't roast dark - why ? because there is a small (and shrinking) market for it. The broader market wants rich, smooth and creamy with balance and without tasting roast notes.

Dark roasted coffee is about ashy notes that some consumers love having as the base of their coffee so that when they add the obligatory sugars and milk, there has been a sweetening and contrast of those rough, dirty attributes.

Dark roasting does not = more flavor. Flavor is extraction and brew efficiency.

Send me through a RC and we will look after it - although you do know Moony ol chap that it's ridiculously hot again. :'(



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« Reply #93 on: 20/02/2015, 11:42 AM »
I don't roast dark - why ? because there is a small (and shrinking) market for it.

Morning mycuppa,

I'm wondering what your definition of "dark" is, what can I relate it to?

I'm not a fan of light roasts, on the other hand nor do I enjoy roasts that are almost black and shining with oil, somewhere around CS9 or approx 11 or 12 in the photo suits me fine.
 Photo taken from here http://www.sweetmarias.com/library/content/using-sight-determine-degree-roast
Cheers,

Dry Bean.

Old age and treachery always overcomes youth and skill. (Willie Nelson)

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« Reply #94 on: 20/02/2015, 03:07 PM »

Send me through a RC and we will look after it - although you do know Moony ol chap that it's ridiculously hot again. :'(

Jonty sent me some Yirgacheffe and Indian Tiger Mountain that were very dark roasted and oily as all f... but they made the Top 3 best coffees
I've ever made. Previously I was a medium roast fan.

On DBs chart .. I'm thinking a 13 (maybe 12?) ... 14+ looks like charcoal to me.

Yeah .. I've read that the trend is medium roasts. I guess further down the track when I get a roaster .. I can experiment with all that.

Does a Cafe that you supply have it roasted darker than anyone else? What are these beans?
Suppose even if there was ... I'd need to have ordered at the same time
If not .. ok .. what would you recommend?

What beans are getting the raves .. best feedback --> milk coffees only.

Weather

Sat - 32
Sun - 34
Mon - 29
Tues - 20
Wed - 26
Thur - 30

Ok ... thanks J for the reminder.

Best time to order .. Monday before 4pm. In transit when 20 deg to arrive on Wed when 26 deg. Nope  :head:

We all know it will end up in the delivery Van on Thursday when 30 deg .. and will sit in there cooking all day cause they usually get to my area around 3 in the afternoon. :(

We're stuffed J .. it's inevitable  :tearhair:

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« Reply #95 on: 19/05/2016, 12:28 PM »
There has been quite a long spell since the last post in this thread and I was asked by the little person running around in the background of this forum to consider starting a new topic.  :P

Yeah, I could but I really want Jeff and the team at My Cuppa to know that I appreciate the service, the quality and the info shared (in this thread).

I am up here in the Hunter Valley (quite a distance north of Mexico, sorry, Melbourne) and found myself in the stressful situation of running out of (roasted) beans due to my CCR/JYR having an electrical problem, requiring a new part from OS.

Having only once before enjoyed a My Cuppa blend some time ago, I chose to purchase again after perusing the offerings.

I ordered on Saturday afternoon the 14th:
1kg of Tiger Mountain. (Have roasted this myself previously, liked it very much so saw it as a chance to compare.)
1kg of the Suuweet because of it's popularity and description.
And 1 Tiger Mountain hessian coffee bag to help decorate my roast station. BONUS! (There were 2 bags in the box and I assume Jeff or one of his crew were applying their well known generosity) Thanks.
The box of goodies arrived early this morning the 19th just an hour after consuming the last of my Ethiopian Bifta Gesha. Great timing!

Probably a bit early (5th day) after roast date (14th) but I had to give the Suweet a (double) shot through the naked at my morning coffee break.
With no alteration of the grinder, it extracted very nicely and tasted pretty damn good.
A slightly finer adjustment and a small up-dose looked even better.

Although it's only 5 days PR, I am going to indulge by way of the usual LB in the morning and FW around 10ish for the next 5 or 6 days to experience any changes as the Suweet matures.
The Tiger Mountain (roasted 16th) will be stored for another week at least.

Cheers again Jeff. Appreciate your input here and in your newsletter.

Kevo
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« Reply #96 on: 19/05/2016, 04:31 PM »
Here here!!  I've always been pleasantly surprised at how much you get for comparatively so little when ordering from MyCuppa!  Thanks for posting Kevo!
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« Reply #97 on: 19/05/2016, 06:29 PM »
Thanks Kevo & Brett.
Sorry, I had no idea you ordered.

So busy these days I can't get involved in anything to do with customer orders or even customers.

We always give an extra TM bag because I've got so many to get rid of and quite frankly the quality of the print is not so great at times.....so the boys go through and hand-pick the best of what's available and they are told to always throw in an extra.
Last month, I actually turfed out about 300 of the empty Tiger Mountain bags as the rate of empties collecting over time had significantly outnumbered the customer orders for the bags and there were 4x 3m piles. Perhaps if Richmond FC (AFL) have a better run this year it might inspire their supporters to show their colours !

That Tiger lot is deemed a special......what ever that means I'm not really sure......... and it's not your average Illy spec Plantation A. It cupped about 3 points above the normal range for the Tigers that have been coming into Aus over the last 4 -5 years and we grabbed about 5 or 6 (can't remember) tons of it....which I think there is about 1.8 tons remaining. As the stocks have been short, I only use that as a single origin, not in blends.

That crop the Indians in general were rather thin on the ground........and the prices through the roof as a result. Some of the brokers went short and some brokers even just bypassed Indians altogether.

Personally, I think the Tiger is just OK.......it's best of what I could source at the time the coffees were made available. Golden rule these days is to get in while you can......else miss out. Demand exceeds supply.
It's a very hard and dense for a Plantation A.......and my goodness it takes a lot of heat to roast......it's a bit more nutty and complex in a spicy way......in milk it's a bit better than as a black.....actually I'm not really a fan of it black to be honest, or I should say I don't appreciate it's nuances as a black.

Suuweet is a pretty nice coffee. It's terrific value considering that all the beans used to make up the blend are 83+ point and individually sell for more ........it's a rich, lovely milk coffee with nice balance and some rewarding elements when it's in the zone.

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« Reply #98 on: 05/02/2017, 02:40 PM »
This month's email article about TDS is brilliant!  Thanks Jeff!!
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« Reply #99 on: 05/02/2017, 06:52 PM »
Thanks Brett.
I did have a lot more content prepared for that article....some of it actually was useful in providing ranges to aim for, but I cut it in half......like I always do (although some have suggested I should cut my articles into half a few times over !).
It's already a too-geeky topic for the average coffee drinker...so I have to tread carefully.

BeanGreen

 

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