Ronin wrote:
No worries Jeff, been called worse things than that before :laugh: Continuing to enjoy the Swweet blend. Dropped the temp from 94 to 92 deg. Produced more choc notes, still very nice to drink, morish even. Seems to be behaving very much like a Mocha Java type blend, but perhaps slightly lighter flavours and a sweetness on the finish that I can't quite place. Also dropped the dose from 21 to 20 grams and improved again. Haven't had a bad shot yet, but still chasing the best, for my palate anyway. Wifey also enjoyed it this morning, albeit a soy latte with 1.5 sugar. I would like to know what you taste Jeff, to test my palate.
Thanks Colin. I generally extract that coffee at 93 on an Expobar. In thinking about what to send you, I could have put any number of interesting and wild coffees in the parcel, but I thought for a moment that perhaps what is more appropriate is a volume coffee from a specialty roaster - something that is traditional, repeatable rather than a 1-trick pony. Suuweet started out life as an idea to take traditional cafe style coffee and offer something more. Richer, smoother, improved balanced, sweeter and stand up well in milk. For a cafe coffee it's pretty much unstoppable. Our clients love it, their customers love it......it seems everyone loves it - a very popular seller and at times we struggle to keep up with demand for it. We regularly do over a ton a week of Suuweet (like this week), so for us it's an important coffee Because of it's popularity it has been ever so slightly tweaked to appeal to a broad majority - offering a little bit of everything. The unfortunate paradox of working in the coffee industry is that most people expect a coffee to remain static, week after week, month after month and year after year (Mark from Coffee Roasters penned a great article on wine lovers celebrating diversity of vintage and how this is not easily accepted by coffee consumers). Alas, applying innovation in a popular blend only ends in tears for me - so we act conservative when it comes to Suuweet. The structure and components (origins) have remained unchanged for a long time (1 or 2 different farms but that's the challenge with any coffee) and when the shot is dialled in perfectly, there are many layers from this 6 bean blend (it's a nightmare to mix). Caramel can be dominant with hint of dark cocoa and berry. The lingering sweetness is most likely from the Ethiopian and Costa Rican added in small ratios, or even from the Sumatran or PNG.
