What coffee am I drinking at the moment?

Brett_H

bcspark wrote:

We at home are drinking The Panama Los LaJones a beautiful smooth well bodied ,mild acidic fruity chocolaty so.O n the menu next is theThailand ChiangMai a veritable chocalate bomb. bcspark

Nice mate! Where did you get those??

bcspark

Brett H I purchase greens from CS, Bean Green and Ministry Grounds . The last has the best selection of micro lot offerings

ericshum

Pulled 2 shots (using a double basket) differently for the Indian Monsooned Malabar (only rested for 7 days):

20sec/45ml
30sec/60ml

It's amazing they taste so differently. The under extracted shot was quite pleasant to drink but the 'fully extracted' 30sec/60ml shot had so much 'bite' in it - an interesting bean indeed.

Koffee_Kosmo

Currently drinking the Guatemala Finca Santa Clara This SO is so nice with a strong but not overpowering flavour presence KK

Bottom_Line

Limu Kossa http://www.beangreen.com.au/product-info.php?pid145.html Fairly heavy heat to first crack. Pulled just on second crack. Sipped away...nothing and then 20 seconds later... sweet scones, cream and thick sweet orange/tangerine marmalade. Still taste and smell it 5 minute after. God damn nice!

UNM

This morning I tried a black eye. Zambian terranova blended with Indian Attican cauvery sundried for the espresso, Finca Alaska for the pourover. Different. The jury is still out on this one. May try different beans to see if it works better as I don't think these two really complement each other. A robusta brewed in Vietnamese dripper might go better with the Zambia/india espresso, or perhaps a Brazilian espresso with Costa Rica pour over.

Brett_H

A what?? I had to look this up. A double shot of espresso (red eye is a single) poured into a drip-filtered cup of coffee. My initial reaction is one of horror and outrage but an idea stirs. YES, an idea.... BLURG... What am I thinking.... idea eh.... >😃

C-man

Bottom Line wrote:

Limu Kossa http://www.beangreen.com.au/product-info.php?pid145.html Fairly heavy heat to first crack. Pulled just on second crack. Sipped away...nothing and then 20 seconds later... sweet scones, cream and thick sweet orange/tangerine marmalade. Still taste and smell it 5 minute after. God damn nice!

I will have to remember that one.

Jonty

Well I have to pen this down.... It was a loose ends of some bachue with some Kuda Mas Bachue 200g Kuda Mas 105g 1IbP2B roasted on 15/05/13 and I called it blend 155... BIG CHOC notes!! It's a keeper for me!!

Koffee_Kosmo

Currently drinking this blend of the last roast A blend of 500 grams of El Salvador Finca Alaska 200 grams of Rwanda Musasa - Red Bourbon Wooo its nice in milk Beautiful and smooth chocolate tones that linger KK

C-man

Burundi Mugirampeke burbon Too busy building to keep up with the roasting so I picked this up from Clandestino bloody good! quite small beans fruity, spicy and some vanilla

eggbert

I have been drinking beans I picked up on my recent trip to Asia recently. First up was a Costa Rica Tarrazu Don Mayo Finca El Pedregal Fully Washed Bourbon 2012 picked up from Knockbox Cafe in Kowloon, HK , and now that is nearly finished we are on the Yellowbird espresso blend from Oriole Cafe and Roasters in Singapore Alas both of these are now running extremely low, so I purchased a silly amount of roasted beans (2.5kg) from our very own mycuppa at silly o'clock this morning as I was suffering from insomnia. I will be sending some of these on to family in Hawaii, and will use some at work, but realisation dawned this morning just how much I had overbought.

UNM

Eggbert - just freeze the beans you will not use in a reasonable time. Put them in separate batches in small zip lock bags before freezing and defrost before opening the bag.

LaSanMarcoMelb

We were lucky enough to have Luca Casadei the French Barista Champ training for WBC and MICE at our warehouse over the past week and as a parting gift he has left his comp coffee behind. 2kg of a Costa Rican Geisha. Quite honestly one of the nicest coffees that I've ever tasted. Can't wait to stash some tomorrow to bring home.

Koffee_Kosmo

LaSanMarco Melbourne wrote:

We were lucky enough to have Luca Casadei the French Barista Champ training for WBC and MICE at our warehouse over the past week and as a parting gift he has left his comp coffee behind. 2kg of a Costa Rican Geisha. Quite honestly one of the nicest coffees that I've ever tasted. Can't wait to stash some tomorrow to bring home.

Lucky and fortunate to be at the right place at the right time :thumb: KK

C-man

wow! you guys are really lifting the bar on great coffee now.....

Koffee_Kosmo

Koffee Kosmo wrote:

Currently drinking this blend of the last roast A blend of 500 grams of El Salvador Finca Alaska 200 grams of Rwanda Musasa - Red Bourbon Wooo its nice in milk Beautiful and smooth chocolate tones that linger KK

Wow Wow Wow 9 days post roast and I would give this blend 11 out of 10 It's just so beautiful to drink It's definitely a winner KK

eggbert

UNM wrote:

Eggbert - just freeze the beans you will not use in a reasonable time.

I thought the general consensus was to not freeze roasted beans unless you had no other option?

UNM

eggbert wrote:

I thought the general consensus was to not freeze roasted beans unless you had no other option?

Apply common sense and beans freeze/defrost fine. Any cold item will attract condensation. Moisture in anything will expand when it freezes and cause changes in the cell structure. Use small bags, well sealed and get as much air as possible out before freezing. Do not open until beans are defrosted. Do not refreeze. If you put one big bag in the freezer and keep opening it to remove beans for the next day or so, they will get freeezer burn and quickly turn bad. Others may disagree, but they are wrong (not that I am arrogant, opinionated or anything). Seriously, give it a try. How else will you know for sure?

hiphipharar

UNM wrote:

Apply common sense and beans freeze/defrost fine. <snip> Seriously, give it a try. How else will you know for sure?

I have a few times in the past, and agree with what UNM posted. Small quantities, as much air as possible removed and sealed well. I used a small jar that would hold around 150 gms or so. The result was usually still good but noticed the beans deteriorated in a few days after opening (hence always freeze in small quantities). In my case, I would use it if I go away on holidays. On return, I would have a small supply to tide me over until I can roast a new batch. I found that if you prefer to give your coffee a rest before drinking then rest them a little before freezing. For example, I usually start drinking about 10 days post-roast so would rest the beans for a week before freezing. YMMV depending on your tastes.

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