What coffee am I drinking at the moment?

UNM

Just cracked open my two week old <A HREF=http://www.bestcafes.com.au/forum/beans-or-blends-you-like-and-how-they-taste/what-coffee-are-you-roasting-this-week/600/?msg=33019> MM blend </A>and had a post dinner aeropress tonight. Interesting, pleasant, a seriously powerful coffee. Spice, tobacco, strong roast flavours. Not my usual style, but good for a change. I think it would suit some of those that regularly roast dark espresso roasts for milk based drinks.

UNM

Fresh Coffee wrote:

+1. I could expand, but its probably better not to.......

So far as I can tell you were involved in judging the competition so yes, probably best not to comment further. Not that COE coffees guarantee 'better' results than non COEs, but that is a different discussion that crops up now and again in other threads anyway.

C-man

I agree, there should be some kind of level playing field in the comps.

GaryatGala

C-man wrote:

they do a great blended Ice coffee in Bali best thing ever on a hot sleepy day!

I think i can improve on that speaking as an ex south east asian, now a bastardized chinese malay australian adopted aboriginal. Take the same recipe and put in a spoonful of condensed milk and a extra shot of coffee, then blend. It's not a asian ice coffee without condensed milk as part of the recipe i reckon ehh? :thumb: My next pet project will be to create a coffee addicts version of the chendol, which is normally an south east asian drink of green jelly worms, red beans, young coconut as well as coconut cream blended in shaving ice normally used in ice kachang.

ericshum

A little more experimental this weekend: I've tried a blend of: - Costa Rica Tarazzu + Peru Ceja de Selva Weighing scale probably not accurate enough to measure small quantities so I did 1:1 in volume using a shot glass, and mixed them in a bowl. I'd imagine that there would be more Costa Rice in there as the beans are generally smaller. A very interesting taste indeed. More acidic and heavier in body as compared to just having the Costa Rica Tarazzu by itself.

beanflying

Having Mysore Nuggets strangely apt although not a euphemism at all after 100km on the bike yesterday :angel: Roasted a week ago and will be better in a few more days I reckon.

Kelsey

I recently roasted a blend of Columbian Bauche, Kuda Mas and MM. My wife is ecstatic about this in milk and I've had a glowing compliment from a friend whom I supply with beans. She particularly loves the crema (that'll be the MM). I'm not as fussed as espresso. It's fine, but lacks the body/flavour I'm after, but I suspect I could get better out of it by dropping the temp on the Bezzera's PID.

Lacehim

I got caught short and bought a bag of Guatemala beans from Pioneer Roastery Yandina at the weekend. Very nice as espresso, but get lost in milk I feel. I find Pioneers beans to be one of the most consistent roasts on the coast if I ever need to buy roasted, I head there. 🙂

C-man

I agree- Pioneer has the best beans out of the 5 roasters we have up here IMO

borat123

Sri Lankan floor sweeping mix. Surprisingly good, rich and sweet with plenty of body. It worked well in milk both as a mac and latte. Nice too as an espresso; it has a kind of 'dry' feel which I couldn't put a name to.

Koffee_Kosmo

borat123 wrote:

Sri Lankan floor sweeping mix. Surprisingly good, rich and sweet with plenty of body. It worked well in milk both as a mac and latte. Nice too as an espresso; it has a kind of 'dry' feel which I couldn't put a name to.

The dry feel ? It's called desert storm and its trying to suck your mouth dry KK

galumay

I am enjoying the Rwandan Inzovu Co-op from beangreen, I roasted up a few kilos in my blend and also did some as a SO, its drinking very nicely at about a week post roast.

borat123

Koffee Kosmo wrote:

The dry feel ? It's called desert storm and its trying to suck your mouth dry KK

Ha ha 😉. I think astringent was the description I was looking for... As an espresso it had a distinct 'tea' flavour, which was not unpleasant; just surprising and kind of hard to describe.

borat123

Maybe even hints of sweet tobacco too.

beanflying

Finished off the last of a Honduran and Guatemalan COE roasts in the last few days. Don't tell anyone but the Honduran was the better of the two 😉 Also just finished off some Monsooned Malabar at between 4 and 5 weeks old. Lovely and smooth and better than at week 3 but a bit. This afternoons is one of a number of blow ins to taste this week. Contract roasted Ethiopian Blend, fairly dark roast but nice as an Espresso and coming through the milk really well.

mycuppa

Bean Flying wrote:

Finished off the last of a Honduran and Guatemalan COE roasts in the last few days. Don't tell anyone but the Honduran was the better of the two 😉

I agree.

mycuppa

This week - all limited microlots. Ethiopian Limu - less than 9 ton of this stunning microlot was brought into Oz. We only came across it 3 weeks ago and picked up the last 2 ton available. Limu provides a more consistent, reliable blender compared to the high variability you can experience with different lots of Sidamo's and Yirga's. This one has a beautiful lemon crush acidity that works very well in a blend, is super smooth and you can easy taste the inherent cup quality. It's actually quite a shame to blend this coffee as it stands alone well in Single Origin format. One of the more reliable tell-tale signs of quality Ethiopian coffees is when they ship them in grain-pro protectors. El Salvador El- Angel. A previous place getter in the 2006 COE and a wonderfully prepared bean. Just a small amount was brought in by the broker and we have churned through 2 ton in the last 9 weeks. The Santa Elena and Vista Bella are also well prepared and we are running the La Providentia pulped natural in select cafes. Sumatra Wahana Estate Natural. This is an expensive bean due to the majority of Sumatran coffees being wet-hulled, a natural is rare indeed. One word - MIDORI in a cup. The Burundi Mirango Lot #1 continues to be a fave - think sidamo with a wonderfully complex treacle finish.

Brett_H

mycuppa wrote:

This week - all limited microlots. Ethiopian Limu - less than 9 ton of this stunning microlot was brought into Oz. We only came across it 3 weeks ago and picked up the last 2 ton available. Limu provides a more consistent, reliable blender compared to the high variability you can experience with different lots of Sidamo's and Yirga's. This one has a beautiful lemon crush acidity that works very well in a blend, is super smooth and you can easy taste the inherent cup quality. It's actually quite a shame to blend this coffee as it stands alone well in Single Origin format. One of the more reliable tell-tale signs of quality Ethiopian coffees is when they ship them in grain-pro protectors. El Salvador El- Angel. A previous place getter in the 2006 COE and a wonderfully prepared bean. Just a small amount was brought in by the broker and we have churned through 2 ton in the last 9 weeks. The Santa Elena and Vista Bella are also well prepared and we are running the La Providentia pulped natural in select cafes. Sumatra Wahana Estate Natural. This is an expensive bean due to the majority of Sumatran coffees being wet-hulled, a natural is rare indeed. One word - MIDORI in a cup. The Burundi Mirango Lot #1 continues to be a fave - think sidamo with a wonderfully complex treacle finish.

A great read thanks and very motivating... so many great beans as yet unexplored. For any who are wondrring, YES, drawing Jeff on the bean swap was the absolute coffee experience 2012!

UNM

Started the day with a long black PNG Kimmel peaberry roasted 22nd. Quite a departure from my normal routine as I usually have a straight espresso. For a first attempt with new beans it came out remarkably well. Faster pour than the Brazil dulce I have been drinking recently. These pea beans take some work to grind - an extra second or so for a double shot. Very pleasant in the cup, not as cloyingly sweet. I was probably ready for a change.

UNM

Brazil Ipanema dulce, as an aeropress long black, then a ristretto. roast was darker than my usual. Beautiful ristretto pour, but lacking complexity in the cup. Will probably use the rest in grinder blends. very easy bean to roast though.

« Previous Page Next Page »