What coffee am I drinking at the moment?

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.

UNM

PNG Kimmel pea berry. Never been able to get a fine enough grind with these beans before, best I used to manage was a slightly fast espresso shot. New burrs allowed me to get 33 mils in 30 seconds. Nice rich chocolate and a good bite to it. Think I shall roast some more now I can get ristretto shots out of these beans. Must also try Turkish again

UNM

Harfusa. Siphon. 90 second steep time. Definitely improving thanks to James M suggestion of add coffee once water is all up top. Minor hiccup as I forgot to attach filter spring today :doh: so grit in lower chamber and post filtered with the neru sock. Keeping my eyes open for a cona. Siphon is just so much better than any other brew method if you are in the right mood.

admin

some beautifully roasted Yirgacheffe, courtesy Mark [3rd Crack] and Uncle Joe's Coffee

askthecoffeeguy

I'm drinking some Guatemala Antiqua and some El Salvador La Concordia at the moment both devine !

Seeya_Latte

Peru Fundo Santa Martha Guatemalan Antigua Los Volcanes Indonesian Sulawesi Toraja Kalosi I really like how it come up as an espresso Be adding this to ESP only list Maybe needs something else to make it better in milk , I felt it got a bit lost in milk

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