What coffee am I drinking at the moment?

UNM

Brett H wrote:

I love the idea of the PNG Robusta iced coffee and think it would be amazing Vietnamese style... and very authentic tasting.

I used to enjoy proper vietnamese coffee in my milk drinking days. Nowadays, I just drink coffee neat. Might well try the robusta through the vietnamese dripper though just to see how it affects the flavour. One thing about the cold processed robusta - it is low caffeine. Still a seriously punchy in your face coffee, just not the same buzz. Normally after three coffees in 30 minutes, I would feel some effect of caffeine, especially from robusta. Today, zilch.

shape_shifter

I am drinking so many different beans at present but right now, this instant I am drinking solo's Panama that he did in the popper as an espresso, I've never had an apple tasting bean before, there is a little bitterness to it which I will be interested to see if it's still there when I roast the bean (solo kindly gave me some green of it as well, it's his favourite so I know this was hard to do), it's like a granny smith apple, amazing 🙂

UNM

Double espresso of the brazil/MM blend first thing, not bad - definitely better than as ristretto. An iced DR constanza cold processed to take to work (lots of ice - temp in mid thirties). This bean is very pleasant as iced coffee. Got home early, since it's hogmanay and tested the honduras finca el fila COE (made in the teapot). Only three days post roast, but already very nice.

Muscles

About to make a nice cup of Hawaiian Kona with the aeropress.... hmmm Kona :thumb:

UNM

Sulawesi bukit marante, roasted saturday. Opened the bag yesterday as I ran out of beans. Drinking as double espresso. tasted crap yesterday, better today, should be just about on form when I run out. Definitely shows promise already, so I may roast another batch that can rest properly.

ash

Just finished off an Indian Mysore Nuggets espresso. Definately gets better around the 10+ day mark after roasting. The flavours became more pronounced and deeper as the acidity seemed to mellow out. Into a batch of Zambia Terranova from Ministry of Grounds roasted five days ago. I haven't tried this one for a while so it'll be interesting to see what it's like over the next few days

UNM

ash wrote:

Just finished off an Indian Mysore Nuggets espresso. Definately gets better around the 10+ day mark after roasting.

I find most of my roasts are best 10 days+

mycuppa

Ha - AM....probably taste different when you find the cup. Have you tried the small sample of Tanza yet ?

shape_shifter

Interestly enough we are also drinking mycuppas Espresso blend, it's now over a month old and seriously it's better than when it was 'in prime time'. It will be interesting to try it again later on down the track in prime time after the changes we've made to the BES900.

Brett_H

Today I went for Australian! Kelsey and I had an Aussie coffee at Merlos the other day and I noticed he didn't finish his. I did finish mine but the whole time was trying to work out what I was tasting. This morning it came to me... descaling solution! No... not the machines (Merlo's machine or mine) but the beans in the middle of the palate taste... like... when I didn't flush Miss Silvia enough times many years ago after descaling. The coffee is a medium roast but there is oil showing on the beans. They don't smell stale in fact, they smell of choclolatey goodness. When will I learn: to celebrate Aussie day properly, you need to drink imported coffee! Back to the Sidamo! FWIW I've been a customer at Merlos in Fortitude Valley since 1996 and this is the first time I've brought home something not to my taste. That's an impressive track record!

UNM

Just finished a DR Guatemala Santa Clara at The Maling Room. Soo sweet, but with a nice fruitiness. Second shot at home this morning went down the sink, so this made up for it.

Kelsey

Brett H wrote:

Today I went for Australian! Kelsey and I had an Aussie coffee at Merlos the other day and I noticed he didn't finish his. I did finish mine but the whole time was trying to work out what I was tasting. This morning it came to me... descaling solution! No... not the machines (Merlo's machine or mine) but the beans in the middle of the palate taste... like... when I didn't flush Miss Silvia enough times many years ago after descaling. The coffee is a medium roast but there is oil showing on the beans. They don't smell stale in fact, they smell of choclolatey goodness. When will I learn: to celebrate Aussie day properly, you need to drink imported coffee! Back to the Sidamo! FWIW I've been a customer at Merlos in Fortitude Valley since 1996 and this is the first time I've brought home something not to my taste. That's an impressive track record!

Yep, we didn't get a chance to discuss it there, but I really didn't enjoy the Australian at all. There was a couple of reasons. One is that even for a double shot, it was just waaaaay too much coffee. Even a double espresso doesn't need to be served in a mug. Mainly I just didn't enjoy the taste, but I didn't over-analyse.

Brett_H

Kelsey wrote:

Yep, we didn't get a chance to discuss it there, but I really didn't enjoy the Australian at all. There was a couple of reasons. One is that even for a double shot, it was just waaaaay too much coffee. Even a double espresso doesn't need to be served in a mug. Mainly I just didn't enjoy the taste, but I didn't over-analyse.

Good news... as a plunger, it's worse!

Kelsey

Oh that's a worry. I did enjoy that one shot of Whitsunday Gold, but afaik you can't buy it as greens.

WotB

Pulped natural Brazil and Venezuelan blend. Having it as both pour-over and cold brew. Tobacco and prune sweetness with a touch of fairy floss finish.

UNM

First up a double shot of Indian Elk Hill from Mycuppa. Awesomely superb bean this one. Got that nice rich red crema I expect from a good Indian coffee. Rich and sweet, seem to get a touch of mandarin coming through. Nice way to start the day. Then a long black on an espresso (actually half way to ristretto) base of Columbian La Union excelso (again from mycuppa) roasted by my good self a couple weeks ago. After a shaky start, this is definitely becoming a favourite now I got the temp set right. Just finishing off another long black of the columbian done in the french press and taken with a piece of lindt 85% dark chocolate.

mycuppa

Be careful Ewan - you are developing expensive tastes there...... I know you don't do milk, but the Elk Hill is stunning through a bit of the white stuff - find a friend who does the lactose and see their reaction. The La Union is a very fresh green, so it has a tendency to need a good 14 days to develop. Who said coffee should be thrown out after 2 weeks ?

UNM

mycuppa wrote:

Be careful Ewan - you are developing expensive tastes there......

Well, not sure what you sell the La Union for but the Elk Hill is hardly costly at $24/kg roasted. Even to a fiscally prudent scot that is astonishingly good value. Compare it to colesonline price for Lavazza Torino Caffe espresso blend at $37.96/kg. To be fair to coles, I could go with Harris premium coffee for $25/kg. I know which I'd rather drink. As for aging coffee, I am finding a lot of my roasts recently have been at their best approximately 2 weeks post roast. Just as well as I have a glut of roasted coffee at the moment.

askthecoffeeguy

I'm really enjoying the Nicaragua Finca Mierisch as an espresso and pour over at the moment, and Mexico San Cristobal as a cold filter exceeds all my expectations of yummy goodness! And El Salvador Aida Battle Selection looks and tastes great no matter how I try it!

Brett_H

I roasted some JBM as a treat for my wife's homecoming with the baby from hospital. A medium roast with a nice big gap between fc and sc, extraced as a ristretto at 91deg is giving very good results. Here's the thing, I'm enjoying my Full City+ blend roast more extracted hotter. This blend was 50% Java Kalistat, 25% PNG and 25% Costa Rican. I remember the JBM blowing my mind only a few years ago but it is almost too clean and too Pinot like for this forrest floor Cab Sav palate. Even my wife agrees that while a nice treat the JBM is not one of our recent best. Of course this new found enlightenment would not be possible without the wonderful offerings and information from our Crema sponsors. I have learned more and improved more in my time on this forum than at any other time in my coffee journey.

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