What coffee am I drinking at the moment?

hiphipharar · September 2012

on 1347712275:

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 · September 2012

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

Brett H · September 2012

on 1347753731:

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

Wow, what an interesting observation. :thumb: One I've tasted but never considered why. What do you reckon KK about roast level and temperature? Is it ligher and higher, darker and lower? I did a really dark roast of funky arabica and robusta then extracted at 95degC. I was mimicking a nespresso experience for a mate who who liked that style and taste and the result was actually okay. Far better than the nespresso version and an interesting experiment. The best bit about the experiment however was turning down my machine's temperature, using normal beans and returning to coffee nirvana.

C-man · September 2012

on 1347756348:

Wow, what an interesting observation. :thumb: One I've tasted but never considered why. What do you reckon KK about roast level and temperature? Is it ligher and higher, darker and lower? I did a really dark roast of funky arabica and robusta then extracted at 95degC. I was mimicking a nespresso experience for a mate who who liked that style and taste and the result was actually okay. Far better than the nespresso version and an interesting experiment. The best bit about the experiment however was turning down my machine's temperature, using normal beans and returning to coffee nirvana.

I am interested in that too, I think it is called bean profiling? I did find that my Mex decaf likes a lower temp.

beanflying · September 2012

Some of the above is worthy of it's own thread rather than here

Similar story of sorts. I purchased a bag of as someone on chat yesterday described it as 'Hipster coffee' clearly way below SC and closer to what I would roast for filter or siphon. Photo below is of this one, a filter roast of mine and an espresso roast at SC. The SC one is simple enough to sort out but of the other two one of which is around 20 seconds past the end of FC would be a coin toss. Net result was sour and citrus/juicy as a milk base which is plain WRONG IMO. Today's brew is a slightly high temp siphon (93-94) lovely. [attachimg=1]

C-man · September 2012

on 1346024161:

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

only 2 more days and I can start drinking mine!

beanflying · September 2012

Out for lunch today to a cafe in town that has recently changed hands. Now running Toby's estate Wooly blend rather than a really average contract roast the former owners used. Hired one of the better Barista's in town and well I actually lined up for a second one. 2 :thumb: up for Bella Claire and Michelle.

UNM · September 2012

Columbia excelso as a short black, now that I have suitably aged beans again

C-man · September 2012

I am drinking the Sumatran Lake Tawar and it is good and getting better each day, still early days roasted 10/9 from Mycuppa I also got the Berry Apocalypse same roast date, but can't seem to dial that one in at all yet, I suspect it needs more time. I also have some Ethiopian roasted 5/9 from Pioneer that is pouring OK just got it. And a Mocha java blend 10/9 not ready yet also from Pioneer, I tasted this one before and it is like a Blueberry cheesecake in milk. I also still have the Nicaragua Matagalpa that I have let rest some more, starting to smell like MM or just wrong? And some Eth. Djimmah and some Mexican Fina that smell wrong too. Seems the only thing drinking good now is the Sumatran and the Mex Decaff

Jonty · September 2012

Had a lovely PNG Kimel peaberry for lunch today as a double ristretto latte and some caramel slice... nom nom

texx · September 2012

been drinking "colombian bachue supremo " from beangreen for quite a while now . in fact i have to order some more greens on monday . also in the small grinder been alternating between "El Salvador Finca El Carmen " and "Guatemalan Antigua Los Volcanes " and liking those too. johno

derrilex · September 2012

Did 700 gm blend today. 350 COE and 350 Mt Elgon.

UNM · September 2012

Zambian terranova a/x (bean green special). Roasted 23/9 for espresso so currently 6 days post roast. initial impression yesterday - short short black was lacking in body and somewhat characterless but did have good acidity. Had an aeropress today and it was overly punchy and sweet. followed up with a short black (faster pour than yesterday) and better but still very light body and lacking in complexity. Will see how it ages as an espresso and try a light filter roast to see if I can reach a happy balance. Always nice to try something new.

Seeya Latte · September 2012

Swuueet (roasted) from Jeff at MyCuppa I enjoyed it most at 6 days post roast Next order I want to try his Espresso blend.

C-man · September 2012

I got the Lake Tawar Indo from My cuppa excellent! just as he described it, loving it! But the "Barry Apocolipce" I can't seem to dial it in. any hints on that one?

beanflying · October 2012

Hipster Style Filter roast (just over FC) of some Rwandan COE from Ministry Grounds. 3 weeks old and trying it as an Long Black still getting a nice juiciness from it but certainly better as a Syphon.

Lwowiak · October 2012

Monsoon Malabar. Rested for 30 days, then tried every couple of days. Just finished the last of it, 44 days post roast. Drunk as a tight double ristretto. Still lots of crema, and a beautiful mild buttery mouthfeel. This one just kept getting smoother as it aged. Will be adding (14-21 day aged) MM to blends post roast from now on.

FreshCoffee2 · October 2012

Washed Yirg Gr2, roasted Thursday arvo. Developing nicely.

mycuppa · October 2012

Ha - c'mon A. - have you been reading too many forum posts lately ? :laugh: What happened to wait 7+

FreshCoffee2 · October 2012

sssshhhhhhhh.....dont give away too much information! You know we have different rules for different situations ;D ;D ;D

UNM · October 2012

Indian surprise from mycuppa as a short black. About two weeks old. Jury is out on this one. It is well roasted and an interesting coffee, but I am not yet sure it works for me as well as some others, certainly is not suited to the aeropress and I am still trying to get the best short black I can from it. Sweet and full bodied. Last of the CS Costa Rica San Isidro as short black. Daughter likes this one, but there will be no more. PNG Kimmel peaberry as an aeropress long black. One week old. First try with this as SO and quite impressed.

Koffee_Kosmo · October 2012

At this early stage of 3 days rest The blend I roasted is supremely nice Roasted to start of second crack and slightly lighter than normal 400 gr of Brazil Monte Alegre Estate Premium

C-man · October 2012

I talked katie over a Poineer into selling me some Hondoures COE loving it!

Brett H · October 2012

I am drinking some Campos Dark City after a fabulous breakfast there on Sunday. Interesting, smells great!!! Their notes: Strong, Dark and Handsome. A Colombian based blend of our more central palate, full bodied coffees including Mexican, Indian, and Sumatran. Another rich blend, but more on the cocoa side of the flavour wheel and roasted a touch darker than our usual Northern Italian style roast. Bold but Smooth; Strong and not Bitter. The picture: F252BEC4-CB1B-4EA0-AD99-35B18E3D9FC5-2267-0000015C5A29DCCA.jpg

F252BEC4-CB1B-4EA0-AD99-35B18E3D9FC5-2267-0000015C5A29DCCA.jpg

C-man · October 2012

Looks yummy!

Kelsey · October 2012

Sounds like a coffee I'd enjoy!

UNM · October 2012

Started day with an aeropress long black of Peru Ceja De Selva roasted by crema member erics on the 13th. Nice peppery finish. A noticeable improvement on the first roast Eric. :thumb: :coffee2: Followed up with a short black for me and daughter, pulled on the little gaggia. Bit fast, so the pours I did last night on the Azkoyen were not poor technique - it really does need a finer grind or updosing to slow the pour. Still very pleasant. Thanks for the beans Eric.

ericshum · October 2012

The pleasure was mine, Ewan. I on the other hand just tried the Indian Surprise you gave me last night. I really enjoyed it. My palate still needs some training to identify the notes but I actually like the taste. I've probably had too much coffee today: - mycuppa's Costa Rica Terazzu (DOTA) in the morning at work (is it Terazzu or Tarazzu or are they the same?) - Ewan's PNG in the afternoon - A tasting session with a friend on the following: - Costa Rica Tarazzu which we've roasted on the 14th - Peru CdS which we've roasted on the 13th - Indian Surprise given to us by Ewan Man I'm so awake now...

UNM · October 2012

Two Indian surprises for me to start the day. Shots pulled on the Azkoyen. Completely different drink to the ones from the Gaggia. Not as cloyingly sweet, slight spiciness. I am pretty sure the shot is a good few degrees cooler, still learning the new machine

Brett H · October 2012

on 1350202074:

Washed Yirg Gr2, roasted Thursday arvo. Developing nicely.

This was just too easy to pick up the phone and PRESTO, next day... YUMMY. This is just so fragrant and soft with underlying cocoa and just enough lemon-blossom in the flavours. Brilliant, best Yirg ever!!! My home roasting now has a new benchmark!!! :coffee2: 6790AE99-2B66-40E5-B0D5-958D3CF1959A-2267-0000018A25FA0969.jpg

6790AE99-2B66-40E5-B0D5-958D3CF1959A-2267-0000018A25FA0969.jpg

Thank you Fresh Coffee, 2012 has been a tough year but wonderful indulgences like this refresh the soul.

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