What coffee am I drinking at the moment?

UNM

day 2 of freezer beans today. Jeff's columbian, been in freezer since April I think. Excellent as short black.

UNM

55% 45% blend Java ijen sun dried and tirgacheffe special prep. roasted 6 days ago. medium/light roast. first shot of the bag. nice tight shot, be interesting to see how this one develops as it ages and I tinker with grind and dose.

beanflying

Decaff and playing with Code :head: At least the Coffee isn't horrible unlike the other :tearhair:

derrilex

Decaff is hardly conducive to good coding BF :rofl: :rofl:

Koffee_Kosmo

Ethiopia Gambala naturals has been my cup for the last few days KK

beanflying

Koffee Kosmo wrote:

Ethiopia Gambala naturals has been my cup for the last few days KK

Tried a filter roast I did of these yesterday under whelmed so far but blaming the roaster 😉 Geisha for lunch 🙂

WotB

Been having my Aussie stuff in various manual brews for the last week. Marmalade anyone?

beanflying

Drinking a home roast of La Pira Geisha I got from from Ministry Grounds a few weeks ago :thumb: Roasted about a minute after FC sweet, juicy and not to acidic with a slight tannin finish.

beanflying

Enjoying a small baggy of Lake Tawar Jonty dropped off last week. Roasted by MyCuppa. Tasty Caramel toffee flavours :thumb:

JamesM

Tanzania Blackburn Estate - Clouds of August. I roasted it Thur night gone, cupped it Friday arvo, it had some apple and orange zest, low acidity, well balanced. Brewed an aeropress of it yesterday, apples, orange, cocoa. Quite nice! I also brewed my first aeropress iced-coffee with some Tanzania Uru Estate. Not bad, but I need to work on it. It wasn't "amazing".

Bottom_Line

Sumatra Mandheling RFA

mycuppa

Thanks BL. Most Sumatrans are blended at origin, sourced from small farmers who drive into the Co-Ops with their utes and poly tarps full of freshly processed greens. RFA Mandhelings are quite rare to come by and this one has full traceability to the farm. Quite a nice bean that improves around day 10 - 14. For the other folks - BL watched this one being roasted (he was perving at Joper-porn) - it was taken a little dark and into SC given the beans were quite new and high in moisture.

UNM

Brazil opus 1 low caffeine from bean green. espresso roast, short short black. just coming good - roasted 31/8. Brazilians will never be my favourite, but this is perfectly nice.

C-man

Bean Flying wrote:

Enjoying a small baggy of Lake Tawar Jonty dropped off last week. Roasted by MyCuppa. Tasty Caramel toffee flavours :thumb:

I just place an order for that one, how long post roast do I have to wait? It will be hard to wait!

UNM

aeropress kimmel peaberry, filter roasted 12 days ago. first crack plus 5 degrees (fc plus one min) Interesting. Pleasant enough but I think this bean deserves a darker roast. Chocolate just coming through, but the acidity didn't play well with it. I prefer the filter roast tanza tec I had yesterday (marmalade, plenty of acid bite) but daughter hated that one.

Koffee_Kosmo

The blend I roasted on the 3rd of September is currently at its peak The blend was roasted all together 150 gr of Yemen Bani 300 gr of Ethiopian Gambala Naturals 500 gr Columbian Andes Santa Rita It's absolutely wonderfully gorgeous to drink It goes down so well that you forget that it's finished and pick up an empty cup for another sip Only one thing for it - have anothe cup KK

borat123

Accidental experiment: I did a sidamo a while back which was unusually citrussy and acidic. I thought maybe it was mislabeled and was in reality some yirg. Anyway, next roast of the same was done Very light, just on 1C for use as cold brew. As luck would have it, I didn't get around to buying filter bags and didn't have anything else ready, so resorted to drinking it... Think of the 'I just sucked on a lemon' face.. So to cut a long story short, after 1 or two lemon sucking experiences I was ready to bin it. Bad enough as espresso, but It even tasted like it was trying to curdle the milk if you dared try it that way. Forgot about it for 3 weeks then came back for a last try before chucking it. It was now 4weeks post roast and really nice. Smooth, 'complex' flavours with only a hint of acidity, and all the sourness gone!

Brett_H

borat123 wrote:

Accidental experiment: I did a sidamo a while back which was unusually citrussy and acidic. I thought maybe it was mislabeled and was in reality some yirg. Anyway, next roast of the same was done Very light, just on 1C for use as cold brew. As luck would have it, I didn't get around to buying filter bags and didn't have anything else ready, so resorted to drinking it... Think of the 'I just sucked on a lemon' face.. So to cut a long story short, after 1 or two lemon sucking experiences I was ready to bin it. Bad enough as espresso, but It even tasted like it was trying to curdle the milk if you dared try it that way. Forgot about it for 3 weeks then came back for a last try before chucking it. It was now 4weeks post roast and really nice. Smooth, 'complex' flavours with only a hint of acidity, and all the sourness gone!

Very interesting mate! I'm not a fan of this style, 'if I want a lemon, Ill buy a lemon' but it does sound intriguing. Worth a try when I do my next cold press. Thanks for sharing mate!

hiphipharar

borat123 wrote:

Forgot about it for 3 weeks then came back for a last try before chucking it. It was now 4weeks post roast and really nice. Smooth, 'complex' flavours with only a hint of acidity, and all the sourness gone!

I'm finding this quite often with light roasts. Drink it inside 2 weeks and it tastes wrong. Check again after 3 or more weeks - mmm. Especially with Yemeni and Ethiopian beans.

Koffee_Kosmo

The roast level of coffee in relation to the cracks, are closely related to the ideal water temperature of ones espresso machine, that's is approx 89 - 93 degrees Celsius, and infusion time The main reason a light roasts don't do well in an espresso machine is the steep or pre-infusion time The short brew/extraction time is not long enough to remove all the oils In essence you are brewing a section of the flavour oils and leaving the other flavour oils behind resulting in what you have experienced in the cup If the 2 processes e.g. Roasting / Brewing do not match then adjustments need to be made In your case it's extra time for the oils to develop In other cases it's a different brew method that will bring out the best in a light roast e.g. Syphon with its longer steep time KK

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