What coffee am I drinking at the moment?

Koffee_Kosmo

hiphipharrar wrote:

It's another from the Yirgacheffe area.

Thanks for that :thumb: KK

Seeya_Latte

Ethiopian Guji Sidamo OCR Guatemalan Antigua Los Volcanes 50-50 Had roasted just into 2C for plunger (i know i maybe should have pulled it a bit earlier) but got curious and to my surprise worked out ok for both ESP and MILK 8 day post roast Something to build on maybe by throwing something else in the mix next time

Koffee_Kosmo

Koffee Kosmo wrote:

Just roasting a sample 1 kg bag to trial ? On the KKTO 600 grams of Zimbabwe AB FAQ This bean is clean and very small almost pea berry in size KK

The quote above on the roast and now a report on it This bean is unlike any African I have tasted It's very balanced in flavour - I would go as far as to say that it's tastes like a great blend Just the right amount of flavour and a hint of sweetness with milk based coffee Also Derillex has gifted me some roasted samples of Panama COE and Indian ( I think Tiger Mountain ) KK

UNM

Bag end blend. Very nice actually. Dark roast (for me) - second crack plus 30 sec. 140gram brazil Ipanema Dulce 70gram Harrar 40gram Bukit Marante 7 days post roast

C-man

Brett H wrote:

Right, getting some now!!

Tried it yet Brett?

Brett_H

C-man wrote:

Tried it yet Brett?

Not yet mate... A holiday treat!

Koffee_Kosmo

Derrilex and I had the El Salvadore Finca Alaska @ 3 days post roast This is a beautiful well rounded bean, tastes like a chocolate Colombian May need a little more rest ? KK

UNM

My Alaska is still resting. Today was the Costa Rica Jaguar. At the moment, this is my favorite. Absolutely stunning in the siphon. If you want to try it as espresso, you can<a href=http://www.mycuppa.com.au/Costa-Rica-Jaguar/> get it ready roasted </a> Had an espresso of the bag end blend later - nice, but not a patch on the Jaguar.

UNM

El Salvador finca Alaska today. roasted Tuesday Not getting bergamot, but definite citrus, though not too acidic. A touch of pepper too methinks. Another seriously nice siphon coffee, convenient as the costa rica is just finished. edit - nice nutty aftertaste too

UNM

I don't usually do sink shots, but today was an exception. Brazil Pedra Redonda. Roasted Sunday on the 1kg CCR. Third shot was a keeper, extremely tight ristretto. OK but not inspiring. Not sure if it is the roast, the age, the extraction, the beans (never had them before) or a combination. More research required and I shall ask my daughter for her opinion as she generally likes Brazilians. Got plenty to experiment with anyway

Brett_H

UNM wrote:

I don't usually do sink shots, but today was an exception. Brazil Pedra Redonda. Roasted Sunday on the 1kg CCR. Third shot was a keeper, extremely tight ristretto. OK but not inspiring. Not sure if it is the roast, the age, the extraction, the beans (never had them before) or a combination. More research required and I shall ask my daughter for her opinion as she generally likes Brazilians. Got plenty to experiment with anyway

Sorry... Did I miss something?? When did you get a CCR?? I've been busy admittedly but...

UNM

Glad you are paying attention Brett! I don't have a CCR. Visited Chris (sholayer) and he was kind enough to demo roast a batch. Much better results today. Quite an enjoyable sorry black actually. Sweet, hints of fruit (cherry?), still lacking body though.

Brett_H

UNM wrote:

Glad you are paying attention Brett! I don't have a CCR. Visited Chris (sholayer) and he was kind enough to demo roast a batch. Much better results today. Quite an enjoyable sorry black actually. Sweet, hints of fruit (cherry?), still lacking body though.

At the moment I'm drinking Rwandan Buf Remera... yummy. It must be the coffee that helps me to focus on CCR roasters and alike! Now, has anyone seen my car keys?

UNM

Brett H wrote:

Now, has anyone seen my car keys?

I can help. They will be in the last place you look.

Koffee_Kosmo

Drinking part of the Easter roast on the KKTO of Brazil Pedra Redonda ( Catuai pulped natural ) This bean is a chocolate bomb in milk coffee @ 7 days post roast Simply wonderful and the family agree that it's nice to drink and once you look down its all gone and want more KK

UNM

finally, got an excellent shot of the redondo at 7 days post roast. Rich and creamy.

askthecoffeeguy

I'm on the Honduras cup of excellence lt 15 at the mo approximately ten days post roast, it's strong and sweet as an espresso with caramel and poached pear aromas which follow through on a creme br

C-man

Don Jose Costa Rica from Clandistino roasters very nice!

Koffee_Kosmo

Roasted on the KKTO on the 7-4-2013 700 grams of Rwanda Musasa ( Red Bourbon Washed ) Roasted to first snaps of second crack At 9 days post roast this coffee is just WOW WOW WOW So well balanced with all the flavours separated on the pallet Lovely chocolate tones dominate just the way I like it KK

Bottom_Line

Kenya Tekangu Karagoto Roasted to just before second crack. Tastes like beautiful toast dripping with honey.... yummmmmmm!

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