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Author Topic: What coffee am I drinking at the moment?  (Read 184203 times)

Black Shiraz

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What coffee am I drinking at the moment?
« Reply #75 on: 20/02/2012, 07:08 PM »
Well I'm trying my mocca blend & enjoying it.  About a week back I roasted for a few blokes at work who love long blacks, mycuppa's espresso blend of 50/30/20 Brazil/Sumatra/Ethiopia.  It was:

50 Brazil Daterra
30 Sumatra Mandheling
20 Ethiopia Yirgacheffe

I was surprised at the 'strength' of this as I took it about 10-15 seconds into 2nd crack.  Wow, it absolutely punches through milk and as a long black the boys reckon is was  :thumb:   

Nice work mycuppa, I love the blend suggestions.

UNM

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« Reply #76 on: 29/02/2012, 07:45 AM »
Last couple days I finally found success with Sulawesi Bukit Marante.
My grinder needs new burrs (hopefully get them ordered today), and this bean/roast needed finer than it could manage.
Enter the little porlex hand grinder. Took a while, but got 22gram ground and this was just enough for my 14 gram basket. Normally I dose around 18.5-19 gram.

Shot took around 27 seconds for 45-50gram eluate. Beautifully rounded flavour, balanced acid and sweetness. Really hit the spot.
Not sure, if Sulawesi beans are exceptionally hard/dense, but the Bukit Marante certainly seems to be.


Today I moved on to Mexico Yeni Navan, a medium roast about 20 sec into second crack with nice development between first and second. Poured as a tight ristretto - good body, ultra sweet and with hints of liqorice and spice. Crema quite dark (or was that the lighting). This one grinds ok in the usual grinder thank goodness.

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

UNM

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« Reply #77 on: 06/03/2012, 05:41 PM »
Today Amanti Golden Moka blend, roasted middle of last year.
Nice tight ristretto pour. Pleasant, but the blend  not really ideal for straight shots.

Freezer beans of course
"There is never interpretation, understanding and knowledge when there is no interest,"
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Koffee Kosmo

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« Reply #78 on: 06/03/2012, 05:53 PM »
Today Amanti Golden Moka blend, roasted middle of last year.
Nice tight ristretto pour. Pleasant, but the blend  not really ideal for straight shots.

Freezer beans of course

Roasted last year you say
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UNM

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« Reply #79 on: 06/03/2012, 06:01 PM »
Roasted last year you say

Yep 8 or 9 months ago. Still good, not at all stale. Freezing works, long as you follow, some simple precautions

It was either the freezer, or the MM roasted 5 days ago...
"There is never interpretation, understanding and knowledge when there is no interest,"
Edward Said

texx

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« Reply #80 on: 11/03/2012, 06:10 PM »
well I just drank a " Honduras El Filo Cup of Excellence" courtesy of bean green and i must say i enjoyed it a lot , and I  only roasted it yesterday so i will drink some each day for a week or so and see what happens . very nice change , I have been drinking crema from supreme roasters and my own kjm for the last 3 or 4 months .
johno

UNM

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« Reply #81 on: 11/03/2012, 09:21 PM »
well I just drank a " Honduras El Filo Cup of Excellence" courtesy of bean green and i must say i enjoyed it a lot , and I  only roasted it yesterday so i will drink some each day for a week or so and see what happens . very nice change , I have been drinking crema from supreme roasters and my own kjm for the last 3 or 4 months .
johno

Good isn't it?
Haven't had any for a while, but going to roast another batch soon.
Found it best 1-2 weeks post roast, but then I ran out... Who knows if it would have kept on improving.
"There is never interpretation, understanding and knowledge when there is no interest,"
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askthe coffeeguy

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« Reply #82 on: 14/03/2012, 07:41 PM »
I'm drinking Colombia La Union Excelso and Ethiopia Guji at the moment as well as some Brazil Bobo and Mexico San Cristobal pulped natural - all of the above as espresso, pour-over, and cold drip!
"The crema which dissipates is not the lasting crema..."

3rd Crack

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« Reply #83 on: 29/03/2012, 11:35 PM »
mmmm .. i'm drinking this Brasil Santa Ines 2 days post roast  (roasted to 3rd Crack)  :rofl:


Brett H

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« Reply #84 on: 30/03/2012, 08:10 AM »
Hi 3rd Crack

That looks awful... don't risk your palate.  Just send it up to me and I'll 'take care' of that Santa Ines for you! :rofl:

 >:DJEALOUS!!!! >:D
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derrilex

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« Reply #85 on: 30/03/2012, 09:36 AM »
Frikken awesome photo 3C, brew doesnt look too shabby either  :thumb:

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« Reply #86 on: 30/03/2012, 09:58 AM »
Doing a frankestein blend of italian dark roast and SO east timor - so far so good but a bit gassy and bloomy. Should settle over the next couple of days

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« Reply #87 on: 30/03/2012, 03:20 PM »
Just polished off a rather nice short shot of Yirg SP (with a few stray PNG beans chucked in).  Not my favourite bean for short blacks, but this shot came out really good, maybe it was the addition of that gram or so of PNG.
"There is never interpretation, understanding and knowledge when there is no interest,"
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« Reply #88 on: 31/03/2012, 02:44 PM »
Had a real win today. Still on the Yirg SP, got this one dialled in nicely now.
Late start and rest of the family were up before I left for work. Wife asked for a coffee (flat white) and on tasting it said 'this coffee tastes sort of caramelly, very sweet'. I made it with a tight, almost ristretto pour, no milk thermometer so just guessed - the milk was pretty good as I got the temp just right to start steaming on the little gaggia.

Never had her comment on specific flavours in a coffee before - it has always been 'don't make it too strong', or similar.
"There is never interpretation, understanding and knowledge when there is no interest,"
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derrilex

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« Reply #89 on: 31/03/2012, 05:22 PM »
Went back to scene of the latte art comp today. Trying V's forza blend. Good 'n' meaty

Muscles

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« Reply #90 on: 01/04/2012, 09:54 AM »
Drinking my latest blend:
10% PNG Robusta (150g)
23% Indian Monsson Malabar (350g)
67% Colombian Organic Supremo (1000g)
Chocolate and caramel with a puch but oh, so smooooooth  :thumb: definitely my best blend yet. Good with milk and surprisingly better as a long black. Awesome as an espresso...
Will call this one "KA-POW!" and will definitely keep working with these beans
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UNM

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« Reply #91 on: 01/04/2012, 11:13 AM »
That seems like quite a large roast muscles. What roaster?
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Muscles

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« Reply #92 on: 01/04/2012, 01:00 PM »
All in the KKTO of course... 3 x 0.5kg batches, PNG & MM together and 2 lots of Colombian
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Muscles

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« Reply #93 on: 03/04/2012, 01:45 PM »
Drinking my latest blend:
10% PNG Robusta (150g)
23% Indian Monsson Malabar (350g)
67% Colombian Organic Supremo (1000g)
Chocolate and caramel with a puch but oh, so smooooooth  :thumb: definitely my best blend yet. Good with milk and surprisingly better as a long black. Awesome as an espresso...
Will call this one "KA-POW!" and will definitely keep working with these beans

PNG & MM is now 14d ays post and Colombian 4 days and.... WOW! It just keeps geeting better... :coffee2:
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« Reply #94 on: 07/04/2012, 07:18 AM »
Had a bit of an Easter gathering at my place yesterday and created am impromptu blend specially for the occasion

60 per cent Nicaragua Diamond
20 per cent Ethiopia Gugi
20 per cent Mexico San Cristobal

In a word - bloody delicious!

Had it as an espresso, and as a latte and was very happy with both - this is one to keep up my sleeve I reckon!

The Nicaragua imparts some lovely earthy tones - a good base note for the blend, and the Gugi is floral and aromatic, whilst the San Cristobal adds roast capsicum, spice and tobacco notes

Made me want to either smoke a Cohiba Robusto with it or sip it with an Armagnac - or preferably both at the same time!
"The crema which dissipates is not the lasting crema..."

UNM

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« Reply #95 on: 17/04/2012, 08:55 PM »
Started the day with a Costa Rica Tarrazzu, nice pour not as acidic as I have found this roast until now.

 As I have a bit of a bean glut going on here again, I gave away some ground coffee to a client today and tried some of the four bean blend recommended by RM last week (equal parts Tiger Mt, PNG Highlands, Malawi Nyika and Java Ijen sundried. Only roasted Saturday so still a bit fresh - had an aeropress long black.


I struggled to find the best words to describe the main defining chracteristics of this blend.

Demure? Delicate? Subtle? None of these really capture the essence of this one.


It is more of an IN YER FACE - WAKE UP AND GET THIS DOWN YER THROAT! blend. It's a pretty powerful mix that I suspect would give muscles recent blend a damn good hiding if they were to meet in a dark alley.

Not sure yet how it will take to espresso, but I suspect it is going to give the little Gaggia something to think about when they meet in a few days.

I did have a roast planned for a special little project, but suspect this will be just the blend to use instead. More later...
"There is never interpretation, understanding and knowledge when there is no interest,"
Edward Said

RichardM

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« Reply #96 on: 17/04/2012, 09:02 PM »
It is more of an IN YER FACE - WAKE UP AND GET THIS DOWN YER THROAT! blend. It's a pretty powerful mix that I suspect would give muscles recent blend a damn good hiding if they were to meet in a dark alley.

Not sure yet how it will take to espresso, but I suspect it is going to give the little Gaggia something to think about when they meet in a few days.

I did have a roast planned for a special little project, but suspect this will be just the blend to use instead. More later...

Hah. Well put. I guess I take my coffee in milk, so subtlety isn't what I think of when looking at blends. Glad it worked out for you.
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Muscles

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« Reply #97 on: 23/04/2012, 09:44 AM »
Still enjoying my Ka-Paow blend very much.
Loving Aeropress Long Blacks at work and Double Macchiato's at home  :coffee2:
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« Reply #98 on: 30/04/2012, 09:53 AM »
I'm still enjoying he Ethopia Guji and the Sumatra Lintong - both individually and combined hey make a sensational and aromatic blend!
"The crema which dissipates is not the lasting crema..."

Black Shiraz

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« Reply #99 on: 02/05/2012, 09:40 PM »
Well in the last 10 days polished off some CR Herbatzu, then decided to throw a 33% blend of MM into because I could. Interesting!  From there we have just polished off 250g of El Salvador El Finca Carmen and I roasted on 28/4 some of KK decaf - impressive, although ran into 2C quicker than I thought it would - IMPRESSIVE.  The container tonight has been topped up with a 260g of Indian Elephant Hills. Will start tasting that tomorrow.

Sitting in the cupboard from last Sat roast session is:

Ethiopian Sidamo:Sumantra blue tak 50:50 blend, for the brother inlaw (Giotto owner) but uses G Jean beans....
PNG wahgi AA for brother inlaw
MM as an SO - still needs another week.
Sumantra Gayo
Guatemala La Esperanza



Bezzera

 

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