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Author Topic: What coffee am I drinking at the moment?  (Read 177719 times)

Brett H

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What coffee am I drinking at the moment?
« Reply #50 on: 29/11/2011, 10:49 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.

This is my experience with this bean also.  I really like it darker and it is actually my new favorite Decaf. If you are after a low caffeine bean I highly recommend Bean Green's Opus 1 Brazil Daterra.  It is so sweet and silky roasted just into 2nd crack.  I bought another two kilos yesterday to get me over Chistmas.  They arrived today... wonderful service.
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« Reply #51 on: 30/11/2011, 07:38 PM »
Stable Treat from site sponsor Ministry Grounds in my grinder ATM

Very nice as flat white and Piccolo.
Milk choc with honey sweetness, and hints of raisins on the finish.

Also from Ministry Grounds is the Costa Rica La Lajas Black Pearl.
Berries in my cuppa. Nice, but not as nice as the Stable Treat IMOP.
Would recommend to others though
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UNM

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« Reply #52 on: 07/12/2011, 09:31 AM »
So far today:
Cold processed harfusa as long black.
Straight espresso of  bean swap beans from AM.
cold processed PNG robusta as iced coffee.

Sunny, warm, not a cloud in the sky and an iced coffee while I work. Good start to the day :coffee2:
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Brett H

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« Reply #53 on: 07/12/2011, 03:20 PM »
So far today:
Cold processed harfusa as long black.
Straight espresso of  bean swap beans from AM.
cold processed PNG robusta as iced coffee.

Sunny, warm, not a cloud in the sky and an iced coffee while I work. Good start to the day :coffee2:

I too have had a cold press but of Tango's Bag C, a lightly roasted Burundi which was enjoyed by myself and very much by my guests who came for a roasting and Unico Spendor retirement bash.  As an espresso we enjoyed the fabulous Bag B (Yemen blend of Tango's) and some BH Blend.  I love the idea of the PNG Robusta iced coffee and think it would be amazing Vietnamese style... and very authentic tasting.
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UNM

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« Reply #54 on: 07/12/2011, 03:39 PM »
I love the idea of the PNG Robusta iced coffee and think it would be amazing Vietnamese style... and very authentic tasting.

I used to enjoy proper vietnamese coffee in my milk drinking days.  Nowadays, I just drink coffee  neat. Might well try the robusta through the vietnamese dripper though just to see how it affects the flavour.

One thing about the cold processed robusta - it is low caffeine. Still a seriously punchy in your face coffee, just not the same buzz.

Normally after three coffees in 30 minutes, I would feel some effect of caffeine, especially from robusta. Today, zilch.
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shape_shifter

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« Reply #55 on: 31/12/2011, 02:25 PM »
I am drinking so many different beans at present but right now, this instant I am drinking solo's Panama that he did in the popper as an espresso, I've never had an apple tasting bean before, there is a little bitterness to it which I will be interested to see if it's still there when I roast the bean (solo kindly gave me some green of it as well, it's his favourite so I know this was hard to do), it's like a granny smith apple, amazing  :)
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UNM

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« Reply #56 on: 31/12/2011, 05:44 PM »
Double espresso of the brazil/MM blend first thing, not bad - definitely better than as ristretto.
An iced DR constanza cold processed to take to work (lots of ice - temp in mid thirties). This bean is very pleasant as iced coffee.

Got home early, since it's hogmanay and tested the honduras finca el fila COE (made in the teapot). Only three days post roast, but already very nice.
"There is never interpretation, understanding and knowledge when there is no interest,"
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What coffee am I drinking at the moment?
« Reply #57 on: 31/12/2011, 10:00 PM »
About to make a nice cup of Hawaiian Kona with the aeropress.... hmmm Kona  :thumb:
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« Reply #58 on: 25/01/2012, 08:28 PM »
Sulawesi bukit marante, roasted saturday. Opened the bag yesterday as I ran out of beans.

Drinking as double espresso.
tasted crap yesterday, better today, should be just about on form when I run out.  Definitely shows promise already, so I may roast another batch that can rest properly.
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ash

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« Reply #59 on: 26/01/2012, 09:22 AM »
Just finished off an Indian Mysore Nuggets espresso. Definately gets better around the 10+ day mark after roasting. The flavours became more pronounced and deeper as the acidity seemed to mellow out. Into a batch of Zambia Terranova from Ministry of Grounds roasted five days ago. I haven't tried this one for a while so it'll be interesting to see what it's like over the next few days
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UNM

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« Reply #60 on: 26/01/2012, 10:39 AM »
Just finished off an Indian Mysore Nuggets espresso. Definately gets better around the 10+ day mark after roasting.

I find most of my roasts are best 10 days+
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« Reply #61 on: 26/01/2012, 11:20 AM »
Ha - AM....probably taste different when you find the cup.

Have you tried the small sample of Tanza yet ?

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« Reply #62 on: 26/01/2012, 11:26 AM »
Interestly enough we are also drinking mycuppas Espresso blend, it's now over a month old and seriously it's better than when it was 'in prime time'.

It will be interesting to try it again later on down the track in prime time after the changes we've made to the BES900.
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Brett H

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« Reply #63 on: 26/01/2012, 11:48 AM »
Today I went for Australian!  Kelsey and I had an Aussie coffee at Merlos the other day and I noticed he didn't finish his.  I did finish mine but the whole time was trying to work out what I was tasting.  This morning it came to me... descaling solution!  No... not the machines (Merlo's machine or mine) but the beans in the middle of the palate taste... like... when I didn't flush Miss Silvia enough times many years ago after descaling.  The coffee is a medium roast but there is oil showing on the beans.  They don't smell stale in fact, they smell of choclolatey goodness.  When will I learn: to celebrate Aussie day properly, you need to drink imported coffee!  Back to the Sidamo!

FWIW I've been a customer at Merlos in Fortitude Valley since 1996 and this is the first time I've brought home something not to my taste.  That's an impressive track record!
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UNM

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« Reply #64 on: 27/01/2012, 11:11 AM »
Just finished a DR Guatemala Santa Clara at The Maling Room.

Soo sweet, but with a nice fruitiness.

Second shot at home this morning went down the sink, so this made up for it.



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« Reply #65 on: 27/01/2012, 11:50 PM »
Today I went for Australian!  Kelsey and I had an Aussie coffee at Merlos the other day and I noticed he didn't finish his.  I did finish mine but the whole time was trying to work out what I was tasting.  This morning it came to me... descaling solution!  No... not the machines (Merlo's machine or mine) but the beans in the middle of the palate taste... like... when I didn't flush Miss Silvia enough times many years ago after descaling.  The coffee is a medium roast but there is oil showing on the beans.  They don't smell stale in fact, they smell of choclolatey goodness.  When will I learn: to celebrate Aussie day properly, you need to drink imported coffee!  Back to the Sidamo!

FWIW I've been a customer at Merlos in Fortitude Valley since 1996 and this is the first time I've brought home something not to my taste.  That's an impressive track record!

Yep, we didn't get a chance to discuss it there, but I really didn't enjoy the Australian at all. There was a couple of reasons. One is that even for a double shot, it was just waaaaay too much coffee. Even a double espresso doesn't need to be served in a mug. Mainly I just didn't enjoy the taste, but I didn't over-analyse.
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« Reply #66 on: 27/01/2012, 11:55 PM »
Yep, we didn't get a chance to discuss it there, but I really didn't enjoy the Australian at all. There was a couple of reasons. One is that even for a double shot, it was just waaaaay too much coffee. Even a double espresso doesn't need to be served in a mug. Mainly I just didn't enjoy the taste, but I didn't over-analyse.

Good news... as a plunger, it's worse! 
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« Reply #67 on: 28/01/2012, 10:03 AM »
Oh that's a worry.

I did enjoy that one shot of Whitsunday Gold, but afaik you can't buy it as greens.
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WotB

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« Reply #68 on: 28/01/2012, 11:13 AM »
Pulped natural Brazil and Venezuelan blend.  Having it as both pour-over and cold brew.  Tobacco and prune sweetness with a touch of fairy floss finish.

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« Reply #69 on: 13/02/2012, 11:03 AM »
First up a double shot of Indian Elk Hill from Mycuppa. Awesomely superb bean this one. Got that nice rich red crema I expect from a good Indian coffee. Rich and sweet, seem to get a touch of mandarin coming through. Nice way to start the day.

Then a long black on an espresso (actually half way to ristretto) base of Columbian La Union excelso (again from mycuppa) roasted by my good self a couple weeks ago.  After a shaky start, this is definitely becoming a favourite now I got the temp set right.

Just finishing off another long black of the columbian done in the french press and taken with a piece of lindt 85% dark chocolate.
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« Reply #70 on: 13/02/2012, 05:49 PM »
Be careful Ewan - you are developing expensive tastes there......

I know you don't do milk, but the Elk Hill is stunning through a bit of the white stuff - find a friend who does the lactose and see their reaction.

The La Union is a very fresh green, so it has a tendency to need a good 14 days to develop. Who said coffee should be thrown out after 2 weeks ?

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« Reply #71 on: 13/02/2012, 07:32 PM »
Be careful Ewan - you are developing expensive tastes there......

Well, not sure what you sell the La Union for but the Elk Hill is hardly costly at $24/kg roasted. Even to a fiscally prudent scot that is astonishingly good value. Compare it to colesonline price for Lavazza Torino Caffe espresso blend at $37.96/kg. To be fair to coles, I could go with Harris premium coffee for $25/kg.
I know which I'd rather drink.


As for aging coffee, I am finding a lot of my roasts recently have been at their best approximately 2 weeks post roast. Just as well as I have a glut of roasted coffee at the moment.

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« Reply #72 on: 14/02/2012, 08:23 AM »
I'm really enjoying the Nicaragua Finca Mierisch as an espresso and pour over at the moment, and Mexico San Cristobal as a cold filter exceeds all my expectations of yummy goodness! And El Salvador Aida Battle Selection looks and tastes great no matter how I try it!
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« Reply #73 on: 14/02/2012, 12:19 PM »
I roasted some JBM as a treat for my wife's homecoming with the baby from hospital.  A medium roast  with a nice big gap between fc and sc, extraced as a ristretto at 91deg is giving very good results.  Here's the thing, I'm enjoying my Full City+ blend roast more extracted hotter.  This blend was 50% Java Kalistat, 25% PNG and 25% Costa Rican.  I remember the JBM blowing my mind only a few years ago but it is almost too clean and too Pinot like for this forrest floor Cab Sav palate.  Even my wife agrees that while a nice treat the JBM is not one of our recent best.  Of course this new found enlightenment would not be possible without the wonderful offerings and information from our Crema sponsors.  I have learned more and improved more in my time on this forum than at any other time in my coffee journey.
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« Reply #74 on: 20/02/2012, 03:36 PM »
Bloody hopeless with trying to roast at the moment, so popped down to Bliss for a small lot of theirs to take me through until mine is ready to drink.

I'm drinking their Midnight Bliss and I can tell you it's fantastic, something both OH and I enjoy equally :)
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