I'm currently drinking the Maling Rooms black mamba that has been modified with an additional Colombian. It has added a bit more body to an already beautiful coffee.

Iam enjoying Hawaii Kona Kaniepi home roasted

I'm drinking my second batch of Butcher 128s blend from the Maling Room. So good.

Hi bcspark,
With Brazils, I have found that they need a slow gentle approach to first crack, and stopped before 2nd crack. Too long between 1st and 2nd does not improve the taste. I have had mixed results, and came to the conclusion that most (not all) of the Daterra and Monte Alegre coffees are good for blends. There are many other Brazilian estates that are excellent as a SO, and I have had some lovely micro lots. These Brazils are difficult to buy as a home roaster, as without connections the only option is to buy a 60kg bag (or more, depending on MOQ's).

I still find that Brazils can be enhanced by the addition of one or two other origins. It all depends on what you seek from the coffee, how you prepare it, and of course, individual preferences.

I once bought the same Brazil SO, roasted by two different roasters. Though the roast date was 7 days apart, it still enabled me to judge the differences. It was surprising that one was excellent, while the other was just OK. Roast profiles can make a big difference.

...
With Brazils, I have found that they need a slow gentle approach to first crack, and stopped before 2nd crack. Too long between 1st and 2nd does not improve the taste. I have had mixed results, and came to the conclusion that most (not all) of the Daterra and Monte Alegre coffees are good for blends. There are many other Brazilian estates that are excellent as a SO, and I have had some lovely micro lots. These Brazils are difficult to buy as a home roaster, as without connections the only option is to buy a 60kg bag (or more, depending on MOQ's).

I still find that Brazils can be enhanced by the addition of one or two other origins. It all depends on what you seek from the coffee, how you prepare it, and of course, individual preferences....

Hi, yes, "soft" coffees, very dependent on roast technique/profiles/management/handling....and lovely when done right. The last part of the quote is spot on. Take into consideration all FAQ brazils, and you will find they are the basis of possibly the greatest majority of blends sold commercially world wide. For home use you will use higher grades, but it can be much the same scenario.

I would also mention not to get too hung up on the whole "SO" thing. Blending is a good thing and when done well will result in awesome (in the cup) coffee.

And so as not to go off topic.. I am finishing off some "experimental" beans. I bought some of the "new" Australian roasted Aldi offerings. Why? To try them out, and adjudicate for myself.  The verdict? Neither their "medium" not "dark" roasts are "good" as espresso. Don't need to go into specifics. However when turned into standard capps//lartays/flat whites (what most consumers in this market are drinking), no problem perfectly "acceptable" when made well.

Purely for use in standard milk coffees, excellent value for money owing to extremely low price (10.99/kg). Don't buy if you drink blacks. Did not try brewing using "third wave" type technique now becoming main stream in many cafes (extra deep filter baskets in naked group handle to make one only coffee, finer than "std" grind, using machines with PID capability to increase/decrease brew temp to make all that work in the cup). I doubt those blends ("commodity" type) would have been designed or roasted to be brewed in that way.

Regardless, the experiment over I will be going back to my "regular" beans even if they retail for three times the price.

This has been done purely for the interest of coffee and presents an unbiased "truthful" judgment. Same as when some years ago, I encouraged  clients in this market to stop maligning "robusta" and judge it and use it for what it is, and now people accept that it has a (legitimate) purpose. 

I tried Aldi beans a year or two ago and was impressed back then, possibly as my expectations were not high.  Having said that I found that they went stale very quickly and certainly had no Wow or Yummy moments.  Good to see that even the mighty FC doesn't mind slumming it in the name of research .  Start extolling the virtues of Aldi's pod offerings however and we'll know you've been abducted by Aliens!

speaking of Aldi pods my brother in law swears by them and his Aldi pod machine. In saying that he has gone through a pod machine every 6 months for the last couple years and he does add 3 teaspoons of sugar per drink.

So he's not as much swearing by the Aldi pod machine and their coffee, but more so an admission to an addiction (sugar) 
Unfortunately, he is by far not alone with this common mind set.

Yep. He's got a sugar addiction.

However when he comes over and I make his long blacks and double rizs I lie about how much sugar is in them. I usually add just one teaspoon otherwise he can tell. I feel like I waste my coffee. Next time I'll just put Nescafé in the PF basket. /evilplot

Excellent mate!  I was gifted a bag of Ashton's Australian grown coffee and I've been drinking that. It's a Medium Dark roast and I've been enjoying it very much.  I googled them and was surprised at their prices.  I'm going to grab some of their greens and another pack of roasted.  I've had Aussie coffee before and frankly never been impressed.  This is good.

I have often got myself in big trouble for telling the truth, especially as the truth doesnt always suit everyone's agenda (you know the deal...."...they cant handle the truth.." etc etc etc.). The truth in this case if memory serves correct, is this "brand" comes from within the big v's range of products (or used to), gasp horror,  and is usually used in restaurants portraying a certain "image"..... These days it is not coffee politically correct to note that often enough, FAQ offerings from some "commodity" roasters as branded for a better quality market, can make quite acceptable / reasonable drinking blends and are only mucked up (same caveats as usual) if treated / made badly or are on the way to being stale.

With all the carry on over over "specialty coffee" these days, people tend to conveniently forget that, so I am glad you enjoyed it and have given an honest opinion 

Thanks FC. it's very good espresso coffee I've had a few shots since grabbing a bag recently roasted and have had it with milk and straight up. This blend has brought me
back to the reason i first enjoyed espresso straight up. The robusta in a great blend does add the body I really enjoy.

I'm not much of a third wave guy, in fact I don't like it period. I enjoy old skool espresso that's smooth and well balanced.

I do however enjoy a SO every now and then but it's blends for me first up.

Oh surely no FC!  I try never to drink a coffee that comes from an estate with more than seven plants and the beans have to fly no less than business class!!  I demand my roaster to wear a tux, have roasting-plant detailing by KVW and roast each bean individually. 

I'm also constantly cranky, amazed and surprised about the price of specialty coffee. 

One of the best coffees I had in Sydney recently was from a commodity roaster and a Wega machine.  I don't even think the grinder was a mazzer.... GASP!

literally lol "roast each bean individually"

Well I have a clear preference for floral, fruity aromatic Ethiopians.

But last week I got a bag of Brazil Bom Jesus (via beanhunter subscription), which I really liked. And Mrs SBM prefers it in her caps.Then I got another bag of same from Maling Room. Great, creamy feel.

So while the yirgs (etc) remain my favourite, I have found a totally different coffee that I can go for, which is very exciting for me.

Ps the beanhunter thing is really good for me, ensuring I get out of my taste/ preference comfort zone. Recommend.

Oooo yum!!  The best Yirg I've ever had was from Cosmorex Coffee in Canberra!  It tied in those notes you mentioned but wrapped them up in a subtle chocolate parcel.  I don't keep wine or coffee tasting notes anymore because my life now has meaning; but, if I find a Yirg as good I'd be compelled to open the book.  If you're after the ultimate berry-chocolate experience then MyCuppa has a terrific blend and one of you will hopefully kindly remind of its name....?

Berry Apocalypse?

I keep meaning to order some of those. I will get there one day as they have me intrigued.


Currently drinking home roasted Ethiopian Limu Kossa.

Hows the roasting going now Sue?

I have noticed a definite improvement since I first started.

In fact, I am just about to get my roast on when Junior No 1 gets out of the kitchen so I will get hubby on the end of his camera and post some pics.