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Author Topic: What coffee am I drinking at the moment?  (Read 170209 times)

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What coffee am I drinking at the moment?
« Reply #25 on: 08/09/2011, 02:49 PM »
Third PNG Perosa, third Peru Penachi, third Sidamo. The Peru was roasted separately, pulled 2-3 degrees short of second crack.

Only 3 day post roast. The orange from the Sidamo is dominating. Some light milk chocolate from the PNG is there.
The Peru is only there to add some syrup sweetness, I can't pick it out out the moment.
Not bad.

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« Reply #26 on: 10/10/2011, 09:50 PM »
PNG Marawaka, Dem. Rep. of Congo Matadi and Panama Boquette all singly through both filter and aeropress. Will be taking a bag of the Costa Rica la Condalilla as an accompaniment to my aeropress when I head off next Tuesday morning to work at the V8's down the coast. Certainly no shortage of a good coffee while I am away.

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« Reply #27 on: 15/10/2011, 10:32 AM »
Started the day today wIth a couple of double shots of harrar, 10 days post roast.

Still need to tweak the grind some more, but second one really hit the spot.
Perhaps I was just in the mood for a change from the PNG I have been drinking, but really enjoyed the refreshing, bright taste. Must check my roasting notes and try to repeat this one.
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borat123

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« Reply #28 on: 16/10/2011, 02:52 PM »
Tried some Guatamalan WeeWee  :P

I haven't had any of this for quite a while.  Mixed spice aroma out of the grinder.  10 days post roast, opened the bag & first up was with milk as a machiatto, which I came to the conclusion its probably not well suited to...

Then as an espresso it was magnificent.   I'm not normally a short black drinker but for this one I'm a happy convert...  ;D  Smoooth,  lemon / chocolatey,  a nice light aftertaste that lingers for quite a while. 

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What coffee am I drinking at the moment?
« Reply #29 on: 21/10/2011, 04:18 PM »
Kenyan Iena - from one of my local roasters [Mark Barun] - drinking beautifully at the moment; am really enjoying it in the plunger.

A

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« Reply #30 on: 21/10/2011, 05:54 PM »
15% Finca La Fany / 35% CR Zamorana estate / 50% Kenya Karini blend.

Unfortunately the result of having to put a blend together on no notice with an empty selection of beans. Boosting to 30/40/30 and switching that Karini out for Tingara or another Ethiopian would've made this fairly awesome, but as it is I'm struggling to control the tropical characteristics of the Karini. These guys didn't roast particularly well together.

--

Mecca Espresso Kenya Kangocho

Intersting coffee with malt, grapefruit, apricot and toffee notes depending how it was pulled. Better faster than slower, where a more cacao-y mouthfeel didn't offset increased bitterness and too much salt. Stunning both as a single origin and in their Dark Horse blend.

--

Coffee Alchemy Haile Selassie Washed

Redolent with wild strawberries and milk chocolate as a strong latte - didn't cut through the milk quite as much as I hoped but was pleasant and surprisingly elegant for a washed.

As double ristretto, the strawberry notes continued but despite being well-structured and having some complex florals on the nose, there was a savoury note of roast tomato which once I'd picked up, really made me want to go for another coffee instead.

So I had a cold drip served over ice and forgot to ask the name (I suspect it was a Central American, maybe Guatemalan).

--

fin.
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« Reply #31 on: 21/10/2011, 06:34 PM »
Suuweet mate!!!  That's what I'm drinking  ;D  I know I know Jeff, it's not ready for another 3 days and I also have a giggle at the label that says 'please'  :P

I can't believe I never heeded others advice to buy it before, it's so so easy to drink and bloody good, can't wait to taste it in another three days :D
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« Reply #32 on: 21/10/2011, 08:39 PM »
Shaking my head.....and rolling my eyes ::)

I'll be very interested in your opinion of the BA Mark 2.........it's cupping so hot right now - some of our cafe clients are very happy campers, some want to change their house blend across to the BA2. But please just wait....the BA2 was pretty much fresh off the roaster.

Did the boys remember to sneak you a little something - your parcel went out before I could see the contents ?

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« Reply #33 on: 21/10/2011, 09:13 PM »
I am definitely going to wait on the BA, I've told OH he can't have it no matter how much he wants it, that's the reason I submitted to opening the Suuweet early.

Do I wait the same as the original, 12 days?

Hehe yes they did sneak me something, get a lot of use out of the steam wand on the BES900, some gorgeous sounding thick drinking chocolate :D
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« Reply #34 on: 22/10/2011, 10:46 AM »

Do I wait the same as the original, 12 days?

Hehe yes they did sneak me something, get a lot of use out of the steam wand on the BES900, some gorgeous sounding thick drinking chocolate :D

The bean that was chucking a wobbly from day 8 - 11 is now out of BA2 and perhaps 7 might be ok and as you know it will continue to improve up to day 14.

Sometimes, a rockstar is just too difficult to handle in the long term !

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« Reply #35 on: 22/10/2011, 11:14 AM »
The bean that was chucking a wobbly from day 8 - 11 is now out of BA2 and perhaps 7 might be ok and as you know it will continue to improve up to day 14.

Sometimes, a rockstar is just too difficult to handle in the long term !

Rockstars.... phfffffff!  Give me an Opera Star that retires to a Conservatoire with grace and dignity any day!  Perhaps blend in an Opera Star and save the rockstars for the 'Rockwiz' blend that can afford to run hot and cold and is aimed at the mainstream.  ;D

Is coffee the new paradigm for expressing the human condition?  I hope so!
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« Reply #36 on: 22/10/2011, 11:22 AM »
Drinking the very last of the Tanzanian Tec Estate from mycuppa before cracking the Columbian/basmati bowl roast tomorrow.

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« Reply #37 on: 22/10/2011, 03:33 PM »
Drinking the BH Blend this morning... Honey like pours and lots of Crema.  As a double flat white this is just wonderful.
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coffeehorse

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« Reply #38 on: 23/10/2011, 12:38 AM »
Today:

Coffee Alchemy Ethiopia Shakiso Natural - last of this year's crop I've found anywhere.

Heaps of blue and red fruits in the background, blackberry and chocolate in the foreground, tons of texture, sweetness and body. Dusty cocoa mouthfeel, sparkling acidity. One of the standout espresso coffees of the year for me, and nearly as stunning in milk. If I was competing tomorrow, I'd grab a bag of this.

Not as fantastic as a piccolo long black - lots of the balance, texture, clarity and intensity is lost when adding water to the espresso (well, pulling the shot on top).

Drunk as:

- Piccolo long black (aka medium black) 3/5
- Piccolo latte 5/5
- Double ristretto 5/5

Lovely pong of morello cherries as a dry aroma and in medium

Coffee Alchemy Panama Carmen Estate 'Siete Dias de Bellota' microlot

My understanding is that this translates as 'Seven Days of Acorns', but I've been told it means 'Seven Days of the Harvest' by someone else. I'm guessing it means this because of the dry/natural process (like fresh acorns used to be processed back when they were a staple crop), drawing a contrast to the washed processes so common in Central America.

Anyhow. Whether I say I'm certain that this is the best pourover coffee I've had all year, whether I say it's exceedingly complex with berry fruits, floral and chocolate notes, that it's super clean, very balanced, has a super-long finish an a gentle honeyed sweetness that ties everything in, or whether I say this is easily a 90+ coffee, probably 92-94, I'll say this: This coffee takes me to my happy place!
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borat123

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« Reply #39 on: 24/10/2011, 10:50 PM »

I just can't keep away from the Harrars;  star double sort that is... 

Sweet, earthy, great with milk, and great without.

I should buy more of this but I'm trying to slowly reduce my stash.

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« Reply #40 on: 25/10/2011, 08:54 AM »
Australia Bundja this morning.

Light sweet milk chocolate with a very distinct lingering fresh sweet honeycomb taste. Real honeycomb not "violet crumble" honeycomb.

Very nice quaffer coffee.


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« Reply #41 on: 03/11/2011, 06:48 PM »
Harrar, Harrar and more Harrar (Jeff's freebie).

Ristretto this morning, followed by a couple long blacks during the day - one with espresso base, one made with a batch of cold processed.

This batch of CP has come out really well (made it twelve days post roast) and has a much stronger chocolate taste than I usually get from Harrar which I think suits the brew method. As the weather is warming up, next drink from this batch will be an iced coffee.
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« Reply #42 on: 03/11/2011, 07:24 PM »

Monsoon Malabar, roasted quite light, and left in the bag until day 11....

It still has heaps of gas and requires a ridiculously tight grind, but it's already pretty damn good.

Hints of pickled herring or salted fish  ??? aroma from the grind, absolutely no acidity, heaps of body, and even with such a light roast it still has a nice chocolaty aftertaste.   

Probably still needs another week or so to settle, but as always a favourite....


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« Reply #43 on: 04/11/2011, 12:28 AM »
Ethiopia Sidamo DP Haile Selassie from Bean Green

Beautiful coffee at lighter roasts, pulled as it looked 'suddenly a little dark', this one hit 2nd crack in the cooling tray!

Really lovely chocolate notes with strawberry - don't pull this too slowly at this depth or it tastes very roasty, pulled too fast it tasted almost vegemitey.

Going to roast again, but lighter.

CH.
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« Reply #44 on: 10/11/2011, 10:52 AM »
We are still enjoying Jeffs Berry Apocalypse, Jeff you asked my opinion, this version is not as 'berry' as the first version but now that I think I've found the sweet spot on the BES900 with it, it is a lot more rounded and smoother than the first.
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« Reply #45 on: 12/11/2011, 06:41 PM »
First up a double espresso of my variation on bh blend. Better than last batch and a great start to the day nothing on it that stands out for me, just covers all the bases so to speak, well rounded and easy drinking. 

Next was an aeropress of the last berry apocalypse freezer beans in the travel mug for work.

Got home lunchtime for an aeropress long black of yirg special prep. Light and refreshing on a hot melbourne day.



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« Reply #46 on: 12/11/2011, 09:27 PM »
Many years ago I fell in love with a Guatemalan (coffee bean, not a lady).

It was an Estrellas from the now defunct ARC with amazing flavour, balanced acidity, superb sweetness and complex character.

Since then I have been searching for the perfect Guat and many times I have been let down by a few overly acidic Guat's - quite disappointing actually. Admittedly, I'd limited my searches to just Antiguas as the definitive all-time classic Guat without broadening my scope to include the many delightful and Way-ways,

Guatemala is a revered origin. The finest coffees from this region are like liquid gold - generating clean, bright, strong infusion with dark chocolate bittersweet notes.

In more recent times, Costa Rica has risen above Guatemala as a preferred Cent-Am by many roasters - producing cleaner and more intensely sweeter cups without having to deal with the "dark side" of bitter-sweetness (both a blessing and a curse).

On 27/10 I ran a 15kg batch of Antigua Los Volcanes to a much deeper level than normal (dropped at 211 - instead of 209). What resulted is perhaps one of the most dramatic coffees I've tasted in the last few months - black or white. Superb balance, clean, intense infusion and absolutely delightful through milk. It's a dark chocolate without the hint of bittersweet taints that can accompany.

Yes, I'm in love with Antigua again...........much more complex than any Costa Rican and offering up something for everyone.

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« Reply #47 on: 16/11/2011, 12:25 AM »
I'm drinking some Honduras COE lot 14 Louis Alfonzo Hernandez Aguas Dulces at the moment - and its drinking like a French Burgundy!

I've tries it every day post roast and today, five days after it was roasted, its finally started to 'open up' in the cup, and to give me some of the heady aromas and palate structure that I would naturally expect from a coffee of this stature

although I suspect that the coffee is still a baby and will only continue to improve to 3 weeks post-roast plus (if it lasts that long that is!)

"The crema which dissipates is not the lasting crema..."

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« Reply #48 on: 19/11/2011, 10:05 AM »
Been somewhat remiss about posting coffee related stuff recently due to the silly season hitting with a vengeance, but this week have had some variety of coffees.

Bh blend, laos bolaven farms, yirg special prep, png robusta, columbian decaf.

Decaf - first sampled 15 min post roast. One word - foul. Several days later - less foul. We've all seen those pours (usually from pressurised baskets) where it starts thin and watery and gets worse from there.
Next roast of this one will be darker and much finer grind. I'm not expecting miracles, but should be able to get something less disgusting for no 2 daughter to drink in the evening.
 
Yirg special prep - I really can't be bothered with this one as an espresso, but makes a nice aeropress long black. Wish I had    a syphon as I susoect that would suit it well.  Refreshing, quite acidic (citrusy?).

Bh blend - espresso, aeropress and cold processed. For me, this is a good 'workhorse' blend.  Seems to work well in everything. There is nothing about it that overpowers, nor Is anything obviously missing. The flip side is that it doesn't have that Wow! factor of some single origins, but so far I am very happy with this one.
The cold processed (CP) was a couple of days back, but I recall chocolate, vanilla and a hint of pepper in the finish. Very refreshing on a 30 degree day. I normally dilute at one part CP to 3 parts water for a long black. This was one part CP, one part cold water, two parts ice.

Laos bolaven farm - unusual one this, quite a herby, grassy scent and taste, also rather acidic. It is rather a light roast. ok as a ristretto, a bit confronting as a lungo. Not tried other brew methods with this roast.

Png robusta. Just opened bag this morning. Will also post a thread under roasting as this was a bit different to other beans I've roasted. Quite an eye opener in more ways than one.  Only had  one cup as aeropress long black. Serious body, hard to described taste really, but bold is one word that springs to mind. Hardly any acidity, quite sweet a bit of nuttiness perhaps.
Will be trying as single origin espresso  in a day or so and also in some grinder blends.
If you are buying from beangreen in the near future, I suggest you order a kilo or two.
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« Reply #49 on: 29/11/2011, 10:04 PM »
Today Peru Ceja De Selva as espresso first thing. Then this evening some of BeanGreens decaf columbian (daughter likes a coffee while doing homework).

The decaf is far better than my first batch. Quite drinkable in fact (I'm not a fan of decaf).
This one was roasted much darker - into 2C and then 30sec. One week post roast, oil is developing on the beans.
I think I'll just keep roasting this one dark in future. It definitely didn't suit a light roast.



"There is never interpretation, understanding and knowledge when there is no interest,"
Edward Said

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