frame

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!

Sign In Register
After the old forum software breaking in a way that we were unable to fix, we've migrated the site to a new platform.

Some elements aren't working as we'd hoped - some avatars didn't survive the transition, and we're still having issues with attachments that weren't added as inline images, but we're hoping to have that all sorted out soon.

Ministry Of Grounds Stable Treat 2012

http://ministrygrounds.com.au/stable-treat-festive-blend-2012.html

Roast date 15 November

Oh wow oh wow!!!  Nanna's boiling fruit cake is on the stove and I'm 10 again!  This is my second day drinking the Stable treat as espresso and flat whites.  If you love chocolate and Fruit Cake this will give you a big wonderful flavourful surprise.  Lots of spice and citrus to keep this baby zinging around your taste buds long after you've sipped.  I am constantly astounded by the flavours you clever guys at the pointy end get out of your roasts.  What a great treat, I can't wait to see how it develops over the next fortnight!

Thank you Neil!
«1

Comments

  • Oooooo, sounds nice.  Out of interest what is postage like Brett?
  • on 1353392573:
    Oooooo, sounds nice.  Out of interest what is postage like Brett?
    I think $12-$13 from memory.  They were boxed and packed lovingly.  No danger of this bag breaking open and ruining Christmas.  :thumb:
  • Kesley, C-man and myself have split a kilo of this between us. Today C-man came around to collect his and we had a little try out on my lever.  Wow, the stable treat was amazing.  I really was surprised by this, because I kinda thought I wouldn't taste all these flavours in the coffee, but WOW.  You can really taste the fruit and it's nice!  I really is a very nice Christmas coffee.  I pulled this one with my new naked handle, and it was a pretty good pour too.  I haven't bought many coffees over the past year because I've been more focused on roasting my own, but after this experience I hope to buy a few select coffees to try, and hopefully share with friends. :)  Thanks to Brett for bring this to my attention, it really opened my eyes! C-man also brought some roasted beans from a local roaster, they where from Cuba, and another coffee full of flavour.  Very nice, tobacco flavours. An enjoyable visit.  Your welcome any time C-man. :)
  • Hi guys, what a great idea to split postage costs and all get a try.  I really enjoyed this as a short black extracted at a hotter temperature or as a French press.  Thanks for keeping the thread alive!
  • this sounds awesome, and exactly what you would expect a "xmas blend" to taste like :)
  • Yep, it's a bit like jingle bells in a bag!  Get some! :)
  • on 1354684067:
    Yep, it's a bit like jingle bells in a bag!  Get some! :)
    Brilliant description.  You should mail that one to Neil.  Mine is all finished but what fun.
  • Your description has me convinced to try some. Would anyone else in Brisbane be keen to share postage?
  • on 1354693566:
    Your description has me convinced to try some. Would anyone else in Brisbane be keen to share postage?
    That's a kind and sensible offer Jeanette.  I enjoyed this very much but las I've blown the budget on my latest BeanGreen order.  :thumb:
  • I am still trying to dial in this blend, the beans are so0000 hard they bring my hand grinder to a full stop and I am a big strong guy LOL Micheal pulled a naked shot that was just mind blowing magic! , I was wondering how I could fit any milk into it? as the glass was full to the top!  But it was 1/2 crema and settled back to half a glass, it still tasted a little fresh only 4-5 days out, but I got fruitcake and maybe some passion fruit from it, tasty!
  • on 1354832574:
    I am still trying to dial in this blend, the beans are so0000 hard they bring my hand grinder to a full stop and I am a big strong guy LOL Micheal pulled a naked shot that was just mind blowing magic! , I was wondering how I could fit any milk into it? as the glass was full to the top!  But it was 1/2 crema and settled back to half a glass, it still tasted a little fresh only 4-5 days out, but I got fruitcake and maybe some passion fruit from it, tasty!
    As it ages it becomes more mellow and less cantankerous in the grinder.  It is worth the wait but who can wait!!!
  • Brett- about what sort of age is best?
  • Lacehim's lovely wife just hand delivered my portion of our mini-group-buy of the Stable Treat. First up: WOWSERS! Not exactly my type of espresso, but I haven't nailed the brew just yet - it's VERY fuity and light, but not unpleasant in the way I find many of the overly bright coffees. Secondly: I don't know what's wrong with your grinders that you're struggling to get it fine enough. I've had to back the smart grinder off three steps! Thanks Lacehim for organising that, I'll give the naked handle a go tomorrow, but I suspect it's a no-go. It doesn't even make it close to being able to lock in easily.
  • Hi guys, As you know, I rarely get here, but saw this thread mentioned on Twitter and just wanted to say thanks for all the comments, and delighted you're enjoying Stable Treat! All the best for Christmas!
  • I became a fan of stable treat last year and I believe it's even better this year. I think it'll be visiting my grinder on a festive season basis. Agree with Brett that a little hotter for black, but for me a little cooler for milk based with a 1/3 espresso 2/3 milk ratio brings smooth coco with a buttery fruit mince finish. Moreish  :thumb: Bought some vanilla bean gelato today, thinking it will make a great affogato
  • I might have to get myself some after all these reviews, either that or back to the popper I go while the Behmor is out of action :D
  • on 1354876980:
    I might have to get myself some after all these reviews, either that or back to the popper I go while the Behmor is out of action :D
    The what is out of what??? Please explain... For the sake of all things Christmas!!!
  • Brett the Behmor broke, got an error 5 and an error 6, great fun, have videoed it and sent away details and video link to Behmor, hopefully I'll have some answers soon. On topic I told OH about this blend and he's willing to give it a go  :thumb:
  • on 1354879091:
    Brett the Behmor broke, got an error 5 and an error 6, great fun, have videoed it and sent away details and video link to Behmor, hopefully I'll have some answers soon. On topic I told OH about this blend and he's willing to give it a go  :thumb:
    Oh no, a stable of errors...  :tearhair: Neil from Ministry of grounds fixed mine in a jiffy but the minor inconvenience reaped a major KKTO!  Gauntlet firmly planted  :stir
  • OK, I have this blend profiled now, It has a very hard bean (at least one in the blend) So I give about 10-15 seconds at 13 Bar pressure with a normal ramp-up then back down to 9 bar for the rest of the shot. with a coarser side of medium grind packed pretty tight. My self taught conclusion--- softer beans = lower pressure with longer pre-infusion,  harder beans = higher pressure I am thinking 9 bar is just a happy medium that works for the majority of beans. I am enjoying it, more importantly The Mrs likes it.
  • Very interesting post C-Man.  I know nothing about profiling pressure in a shot.  Most importantly:
    on 1355091086:
    I am enjoying it,
    I'm glad to hear this C-Man; however, you nailed the most important part of the extraction:
    on 1355091086:
    more importantly The Mrs likes it.
  • I'm struggling with this one, so I'd appreciate any additional advice. No problems with the grind - I've had to back it off a bit more than usual and tamp lighter as it's very easy to choke it. Normally when I go for ristretto from a double I get a long 'pre-infusion' followed by a few drips that gradually becomes a thick-bodied pour. In this case the pour is always very thin and it's reflected in the mouthfeel - which is smooth and creamy, but a light body. The taste is massively, massively bright. Not unpleasant like the sourness of under-roasted or too-fresh beans, but still on the edge of being overpowering. I'd like to hear further other's experiences.
  • kelsey- what is your roast date?  mine is now 11 days post I am getting a bit of citrus brightness but it is just right. This blend does not like any pre-infusion so I found anyway.
  • C-Man - same as yours, it's the same batch. When I say pre-infusion I really mean just the normal, uncontrolled pre infusion that happens with an espresso machine and you hit the 'make coffee go now' button! It's too bright for my palate, but I'm getting another batch as a thank you from my brother in law. We'll see.
  • on 1355108624:
    I'm struggling with this one, so I'd appreciate any additional advice. No problems with the grind - I've had to back it off a bit more than usual and tamp lighter as it's very easy to choke it. Normally when I go for ristretto from a double I get a long 'pre-infusion' followed by a few drips that gradually becomes a thick-bodied pour. In this case the pour is always very thin and it's reflected in the mouthfeel - which is smooth and creamy, but a light body. The taste is massively, massively bright. Not unpleasant like the sourness of under-roasted or too-fresh beans, but still on the edge of being overpowering. I'd like to hear further other's experiences.
    I have been known to use this link http://www.home-barista.com/tips/espresso-101-how-to-adjust-dose-and-grind-setting-by-taste-t16968.html Great tips there, and I had a similar experience as you K If the coffee tastes aggressive, you need more caramels and sugars, less flavors. Decrease the dose, and make the grind finer to keep the flow the same. This will increase the proportion of sugars, while keeping the acid bitter balance the same. I found this helped me, I dropped the dose by 1g and adjusted grind to suit. Hope it helps FYI same roast date as you guys
  • on 1355127562:
    I have been known to use this link http://www.home-barista.com/tips/espresso-101-how-to-adjust-dose-and-grind-setting-by-taste-t16968.html Great tips there, and I had a similar experience as you K If the coffee tastes aggressive, you need more caramels and sugars, less flavors. Decrease the dose, and make the grind finer to keep the flow the same. This will increase the proportion of sugars, while keeping the acid bitter balance the same. I found this helped me, I dropped the dose by 1g and adjusted grind to suit. Hope it helps FYI same roast date as you guys
    That's great advice Ronin.  :thumb: With this on I actually let the shot run longer than usual and hotter than usual.  60ml in 30+ seconds from 18g.  I kept thinking fine brandy as opposed to Baileys.... And at 9am  :thumb:
  • Thanks for the link too Ronin.  Very interesting read. I've left it for a few days to mature while I finish some other coffee off.  :)  Can't wait for the morning now! :)
  • had some this morning, it was perfact
  • Yay.... Great to hear C-Man!
  • nothing wrong with the beans I had. must be your math! 2=2=5
Sign In or Register to comment.

Coffee Forum

@ 2024 The Coffee Forum, All rights reserved.

Policies

Social