What coffee am I drinking at the moment?

mycuppa · January 2012

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

shape_shifter · January 2012

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 · January 2012

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 · January 2012

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 · January 2012

on 1327538920:

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 · January 2012

on 1327668645:

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 · January 2012

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

WotB · January 2012

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 · February 2012

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 · February 2012

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 · February 2012

on 1329115744:

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 · February 2012

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 · February 2012

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.

shape_shifter · February 2012

Bloody hopeless with trying to roast at the moment, so popped down to Bliss for a small lot of theirs to take me through until mine is ready to drink. I'm drinking their Midnight Bliss and I can tell you it's fantastic, something both OH and I enjoy equally

Jonty · February 2012

Well I'm trying my mocca blend & enjoying it. About a week back I roasted for a few blokes at work who love long blacks, mycuppa's espresso blend of 50/30/20 Brazil/Sumatra/Ethiopia. It was: 50 Brazil Daterra 30 Sumatra Mandheling 20 Ethiopia Yirgacheffe I was surprised at the 'strength' of this as I took it about 10-15 seconds into 2nd crack. Wow, it absolutely punches through milk and as a long black the boys reckon is was :thumb: Nice work mycuppa, I love the blend suggestions.

UNM · February 2012

Last couple days I finally found success with Sulawesi Bukit Marante. My grinder needs new burrs (hopefully get them ordered today), and this bean/roast needed finer than it could manage. Enter the little porlex hand grinder. Took a while, but got 22gram ground and this was just enough for my 14 gram basket. Normally I dose around 18.5-19 gram. Shot took around 27 seconds for 45-50gram eluate. Beautifully rounded flavour, balanced acid and sweetness. Really hit the spot. Not sure, if Sulawesi beans are exceptionally hard/dense, but the Bukit Marante certainly seems to be. Today I moved on to Mexico Yeni Navan, a medium roast about 20 sec into second crack with nice development between first and second. Poured as a tight ristretto - good body, ultra sweet and with hints of liqorice and spice. Crema quite dark (or was that the lighting). This one grinds ok in the usual grinder thank goodness.

UNM · March 2012

Today Amanti Golden Moka blend, roasted middle of last year. Nice tight ristretto pour. Pleasant, but the blend not really ideal for straight shots. Freezer beans of course

Koffee_Kosmo · March 2012

on 1331016077:

Today Amanti Golden Moka blend, roasted middle of last year. Nice tight ristretto pour. Pleasant, but the blend not really ideal for straight shots. Freezer beans of course

Roasted last year you say

UNM · March 2012

on 1331016781:

Roasted last year you say

Yep 8 or 9 months ago. Still good, not at all stale. Freezing works, long as you follow, some simple precautions It was either the freezer, or the MM roasted 5 days ago...

texx · March 2012

well I just drank a " Honduras El Filo Cup of Excellence" courtesy of bean green and i must say i enjoyed it a lot , and I only roasted it yesterday so i will drink some each day for a week or so and see what happens . very nice change , I have been drinking crema from supreme roasters and my own kjm for the last 3 or 4 months . johno

UNM · March 2012

on 1331449853:

well I just drank a " Honduras El Filo Cup of Excellence" courtesy of bean green and i must say i enjoyed it a lot , and I only roasted it yesterday so i will drink some each day for a week or so and see what happens . very nice change , I have been drinking crema from supreme roasters and my own kjm for the last 3 or 4 months . johno

Good isn't it? Haven't had any for a while, but going to roast another batch soon. Found it best 1-2 weeks post roast, but then I ran out... Who knows if it would have kept on improving.

askthecoffeeguy · March 2012

I'm drinking Colombia La Union Excelso and Ethiopia Guji at the moment as well as some Brazil Bobo and Mexico San Cristobal pulped natural - all of the above as espresso, pour-over, and cold drip!

3rd Crack · March 2012

mmmm .. i'm drinking this Brasil Santa Ines 2 days post roast (roasted to 3rd Crack) :rofl: scaled.php?server=576&filename=perfectpour.jpg&res=medium

Brett H · March 2012

Hi 3rd Crack That looks awful... don't risk your palate. Just send it up to me and I'll 'take care' of that Santa Ines for you! :rofl: >:DJEALOUS!!!! >:D

derrilex · March 2012

Frikken awesome photo 3C, brew doesnt look too shabby either :thumb:

derrilex · March 2012

Doing a frankestein blend of italian dark roast and SO east timor - so far so good but a bit gassy and bloomy. Should settle over the next couple of days

UNM · March 2012

Just polished off a rather nice short shot of Yirg SP (with a few stray PNG beans chucked in). Not my favourite bean for short blacks, but this shot came out really good, maybe it was the addition of that gram or so of PNG.

UNM · March 2012

Had a real win today. Still on the Yirg SP, got this one dialled in nicely now. Late start and rest of the family were up before I left for work. Wife asked for a coffee (flat white) and on tasting it said 'this coffee tastes sort of caramelly, very sweet'. I made it with a tight, almost ristretto pour, no milk thermometer so just guessed - the milk was pretty good as I got the temp just right to start steaming on the little gaggia. Never had her comment on specific flavours in a coffee before - it has always been 'don't make it too strong', or similar.

derrilex · March 2012

Went back to scene of the latte art comp today. Trying V's forza blend. Good 'n' meaty

Muscles · April 2012

Drinking my latest blend: 10% PNG Robusta (150g) 23% Indian Monsson Malabar (350g) 67% Colombian Organic Supremo (1000g) Chocolate and caramel with a puch but oh, so smooooooth :thumb: definitely my best blend yet. Good with milk and surprisingly better as a long black. Awesome as an espresso... Will call this one "KA-POW!" and will definitely keep working with these beans

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