What coffee am I drinking at the moment?

Brett_H

Beats instant and certainly beats Nespresso!

K_Bean_Coffee

Roasting a Columbia and PNG blend today. Yum 🙂 K Bean - Coffee Machines Sent from my iPhone using Tapatalk Pro

Simon

Oh that sounds delish......

Simon

Just tried the washed Kenya AA beans at day 9 post-roast as an espresso... wwwowza haha, incredible. Even from a complete guesstimate of what grind/dose for a first shot! Was even quite a fast pour with 21g in and 45g out in 20s, but poured really evenly, beautiful orangey-mandarin flavours, zesty acidity, just delicious! Didn't expect that taste from a super fast pour, thought it would be much more sour haha

LeroyC

A 50/50 blend of Colombia ASPRO Timana and Monsoon Malabar made for a very tasty espresso yesterday.

askthecoffeeguy

im drinking an Ecuador Hakuna Matata single estate coffee from Five Senses at the moment - its so fresh that its still vigorously degassing, so the palate is still a bit flat as well, but despite that the nose is amazing! It smells like a mixture of yeast flakes combined with some exotic fruit, and its very distinctive! Im guessing the the aroma will develop as well because its as I said only a few days post roast, but even so its bloody delicious! P

Simon

Haha Hakuna Matata... sounds awesome.. what a wonderful phrase! Currently drinking double espresso (21g in, 46g out in 30s) of Columbian Excelso (fairtrade and organic), choc and caramel galore! Still a bit of harshness in it, so might try loosen it up or dose down a bit, or perhaps cut the pour shorter Edit: followed by a double shot latte

askthecoffeeguy

Simon wrote:

Haha Hakuna Matata... sounds awesome.. what a wonderful phrase! Currently drinking double espresso (21g in, 46g out in 30s) of Columbian Excelso (fairtrade and organic), choc and caramel galore! Still a bit of harshness in it, so might try loosen it up or dose down a bit, or perhaps cut the pour shorter Edit: followed by a double shot latte

sounds like a winner - how many days post roast is it? I usually find that the colombians take 10 days or so post roast to rally come into their own P

Simon

They're 15 days post-roast, yeah I made sure I waited at least 9 days, just still working out the new grinder and best distribution... The second pour I lowered the dose a bit to 20.5g, and got 33.7g out in 27s... This is not making sense, I lower the dose and the pour slows down?? Haha bizarro world.... Although the first the shot took until 18 seconds to come together into a central pour (in the naked), this shot didn't come central at all, but had a dead spot in the centre with about 2-3 separate 'streams'... So either I didn't purge enough for first shot (OR second), or distribution wasn't great in second shot, as it didn't come to a central pour, and therefore too much resistance in the puck and less volume out... Scratching my head vigorously haha

Simon

Poured myself a "magic" with the Columbian Excelso, hadn't had one of those in awhile... I do believe I said afterwards... "That was magic!!!"

askthecoffeeguy

hate the name love the coffee the name was made up by the baristas at St Ali in Melbourne and somehow it caught on - Im drinking Columbia Santa Maria at the moment from Montville Coffee and its bloody lovely ! Pat

Simon

Ahh we were talking about where the name possibly came from the other day... didn't know that! Yeah funny name haha

askthecoffeeguy

I called it a 'magic johnson' at my cafe in melbourne coz i wanted to personalize it a bit!

maatt

Ask five Melbourne baristas and you'll get six different origin stories [emoji23]

Simon

Was down to the last dregs of beans (9g or so), and thought, "Hmmmm.... could just brew this up filter style as usual... orrr I could whip out the ol single filter basket and single spout!" So... I did haha. Gave it a crack, and I was pleasantly surprised! About 8 grams in, yielded 19.5 grams out in 19s. A little fast so will go bit finer next time if the occasion arises hehe, but I WDT'd it, nutated it, really tried to get it packed in properly in the very strange single shot basket. Was quite nice! (Drank as an espresso) There was little to no body haha, was very light, had an almost tea-like texture, amazing aroma, nice sweetness, chocolatey. Not in your face at all. Am definitely gonna try this sort of thing more often (yeah... this sort of activity is bordering on insanity right.. look out!), and I think it's healthy to not get too bogged down in sticking with the usual routine/drink and to experiment a bit with curiosity and fun. It's good for me anyways haha 🙂

Lwowiak

7 days post roast. El Salvador El Roble Black Honey process. A new bean, and my first roast. Taken to the cusp of second crack. This is a chocolate bomb, with balanced acidity and very nice mouthfeel. Next few roasts will be lighter, as this would be as dark as I would recommend this bean, and I want more fruit flavours to shine. Ethiopian Yirgacheffe Hafursa. This coffee smells amazing. Butterscotch aromas and flavours throughout. Further resting will bring out the fruity notes. Easy to roast and a very sweet espresso. My first "Hafursa" coffee, and it is great. A 50/50 blend of the two has yielded a delicious chocolate honeycomb flavour that lingers in a milk drink. Amazing aftertaste.

Simon

Ohhhhh *drools*... that sounds like such a ripper combo mate...

Brett_H

Hi mate, I may need some of both of those beans... Stat 😉 PM me when you're passing my way again.... I owe you a coffee or three missing you last time!!

LeroyC

I’ve finally found a Sumatran that I like!! This is a very nice coffee from the Kokowagayo co-op. They’re essentially an NGO that are doing some great work in their part of Aceh with their collection of small holder members. They’ve already got a handful of certifications (including all the main ones), but more importantly are on the ground working to empower their female members as well as deliver whole heap of social development initiatives. Above all that the coffee is actually good!! Hallelujah! I’ve never found an Indonesian coffee that I really like. I’ve had moderate success with an FTO from Timor, but nothing else. Even the couple of washed Sulawesis I’ve tried have been average. But this one I like. It’s still wet hulled so does have some of the spicy sort of characteristics you’d expect from this processing method. What it does have though is a pleasant acidity and a decent amount of sweetness. I’ve actually mostly been enjoying it through the Aeropress, but as I just bought a V60 set up I thought I’d better give it a whirl. I roughly followed the Rao method, but I prefer a brew ratio of 1:12 for all my filter coffees. This came out very nice indeed.

Simon

Ah sounds awesome Leroy! I've never found an Indonesian coffee that worked well in filter, only espresso, although i may need to expand my scope of them. That sounds yum! I couldn't seem to get consistently great results with Scott Rao's method, but I actually thought it was my particular roast that I maybe took too dark, but I might try that brew ratio actually.. It's the only variable I didn't alter and play with..

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