What coffee am I drinking at the moment?

UNM · April 2013

Glad you are paying attention Brett! I don't have a CCR. Visited Chris (sholayer) and he was kind enough to demo roast a batch. Much better results today. Quite an enjoyable sorry black actually. Sweet, hints of fruit (cherry?), still lacking body though.

Brett H · April 2013

on 1365112794:

Glad you are paying attention Brett! I don't have a CCR. Visited Chris (sholayer) and he was kind enough to demo roast a batch. Much better results today. Quite an enjoyable sorry black actually. Sweet, hints of fruit (cherry?), still lacking body though.

At the moment I'm drinking Rwandan Buf Remera... yummy. It must be the coffee that helps me to focus on CCR roasters and alike! Now, has anyone seen my car keys?

UNM · April 2013

on 1365115575:

Now, has anyone seen my car keys?

I can help. They will be in the last place you look.

Koffee_Kosmo · April 2013

Drinking part of the Easter roast on the KKTO of Brazil Pedra Redonda ( Catuai pulped natural ) This bean is a chocolate bomb in milk coffee @ 7 days post roast Simply wonderful and the family agree that it's nice to drink and once you look down its all gone and want more KK

UNM · April 2013

finally, got an excellent shot of the redondo at 7 days post roast. Rich and creamy.

askthecoffeeguy · April 2013

I'm on the Honduras cup of excellence lt 15 at the mo approximately ten days post roast, it's strong and sweet as an espresso with caramel and poached pear aromas which follow through on a creme br

C-man · April 2013

Don Jose Costa Rica from Clandistino roasters very nice!

Koffee_Kosmo · April 2013

Roasted on the KKTO on the 7-4-2013 700 grams of Rwanda Musasa ( Red Bourbon Washed ) Roasted to first snaps of second crack At 9 days post roast this coffee is just WOW WOW WOW So well balanced with all the flavours separated on the pallet Lovely chocolate tones dominate just the way I like it KK

Bottom Line · April 2013

Kenya Tekangu Karagoto Roasted to just before second crack. Tastes like beautiful toast dripping with honey.... yummmmmmm!

askthecoffeeguy · April 2013

I'm on the El Salvador La Concordia at the moment - brick red in colour and velvety smooth, with silky apply, cinnamon, and spice aromas on a white pepper and cardamon infused palate ...

bcspark · May 2013

We at home are drinking The Panama Los LaJones a beautiful smooth well bodied ,mild acidic fruity chocolaty so.O n the menu next is theThailand ChiangMai a veritable chocalate bomb. bcspark

Brett H · May 2013

on 1368588538:

We at home are drinking The Panama Los LaJones a beautiful smooth well bodied ,mild acidic fruity chocolaty so.O n the menu next is theThailand ChiangMai a veritable chocalate bomb. bcspark

Nice mate! Where did you get those??

bcspark · May 2013

Brett H I purchase greens from CS, Bean Green and Ministry Grounds . The last has the best selection of micro lot offerings

ericshum · May 2013

Pulled 2 shots (using a double basket) differently for the Indian Monsooned Malabar (only rested for 7 days):

[li]20sec/45ml [/li] [li]30sec/60ml[/li] It's amazing they taste so differently. The under extracted shot was quite pleasant to drink but the 'fully extracted' 30sec/60ml shot had so much 'bite' in it - an interesting bean indeed.

Koffee_Kosmo · May 2013

Currently drinking the Guatemala Finca Santa Clara This SO is so nice with a strong but not overpowering flavour presence KK

Bottom Line · May 2013

Limu Kossa http://www.beangreen.com.au/product-info.php?pid145.html Fairly heavy heat to first crack. Pulled just on second crack. Sipped away...nothing and then 20 seconds later... sweet scones, cream and thick sweet orange/tangerine marmalade. Still taste and smell it 5 minute after. God damn nice!

UNM · May 2013

This morning I tried a black eye. Zambian terranova blended with Indian Attican cauvery sundried for the espresso, Finca Alaska for the pourover. Different. The jury is still out on this one. May try different beans to see if it works better as I don't think these two really complement each other. A robusta brewed in Vietnamese dripper might go better with the Zambia/india espresso, or perhaps a Brazilian espresso with Costa Rica pour over.

Brett H · May 2013

A what?? I had to look this up. A double shot of espresso (red eye is a single) poured into a drip-filtered cup of coffee. My initial reaction is one of horror and outrage but an idea stirs. YES, an idea.... BLURG... What am I thinking.... idea eh.... >:D

C-man · May 2013

on 1369176081:

Limu Kossa http://www.beangreen.com.au/product-info.php?pid145.html Fairly heavy heat to first crack. Pulled just on second crack. Sipped away...nothing and then 20 seconds later... sweet scones, cream and thick sweet orange/tangerine marmalade. Still taste and smell it 5 minute after. God damn nice!

I will have to remember that one.

Jonty · May 2013

Well I have to pen this down.... It was a loose ends of some bachue with some Kuda Mas Bachue 200g Kuda Mas 105g 1IbP2B roasted on 15/05/13 and I called it blend 155... BIG CHOC notes!! It's a keeper for me!!

Koffee_Kosmo · May 2013

Currently drinking this blend of the last roast A blend of 500 grams of El Salvador Finca Alaska 200 grams of Rwanda Musasa - Red Bourbon Wooo its nice in milk Beautiful and smooth chocolate tones that linger KK

C-man · May 2013

Burundi Mugirampeke burbon Too busy building to keep up with the roasting so I picked this up from Clandestino bloody good! quite small beans fruity, spicy and some vanilla

eggbert · May 2013

I have been drinking beans I picked up on my recent trip to Asia recently. First up was a Costa Rica Tarrazu Don Mayo Finca El Pedregal Fully Washed Bourbon 2012 picked up from Knockbox Cafe in Kowloon, HK

, and now that is nearly finished we are on the Yellowbird espresso blend from Oriole Cafe and Roasters in Singapore

Alas both of these are now running extremely low, so I purchased a silly amount of roasted beans (2.5kg) from our very own mycuppa at silly o'clock this morning as I was suffering from insomnia. I will be sending some of these on to family in Hawaii, and will use some at work, but realisation dawned this morning just how much I had overbought.

UNM · May 2013

Eggbert - just freeze the beans you will not use in a reasonable time. Put them in separate batches in small zip lock bags before freezing and defrost before opening the bag.

LaSanMarcoMelb · May 2013

We were lucky enough to have Luca Casadei the French Barista Champ training for WBC and MICE at our warehouse over the past week and as a parting gift he has left his comp coffee behind. 2kg of a Costa Rican Geisha. Quite honestly one of the nicest coffees that I've ever tasted. Can't wait to stash some tomorrow to bring home.

Koffee_Kosmo · May 2013

on 1369748782:

We were lucky enough to have Luca Casadei the French Barista Champ training for WBC and MICE at our warehouse over the past week and as a parting gift he has left his comp coffee behind. 2kg of a Costa Rican Geisha. Quite honestly one of the nicest coffees that I've ever tasted. Can't wait to stash some tomorrow to bring home.

Lucky and fortunate to be at the right place at the right time :thumb: KK

C-man · May 2013

wow! you guys are really lifting the bar on great coffee now.....

Koffee_Kosmo · May 2013

on 1369549206:

Currently drinking this blend of the last roast A blend of 500 grams of El Salvador Finca Alaska 200 grams of Rwanda Musasa - Red Bourbon Wooo its nice in milk Beautiful and smooth chocolate tones that linger KK

Wow Wow Wow 9 days post roast and I would give this blend 11 out of 10 It's just so beautiful to drink It's definitely a winner KK

eggbert · May 2013

on 1369721671:

Eggbert - just freeze the beans you will not use in a reasonable time.

I thought the general consensus was to not freeze roasted beans unless you had no other option?

UNM · May 2013

on 1369866542:

I thought the general consensus was to not freeze roasted beans unless you had no other option?

Apply common sense and beans freeze/defrost fine. Any cold item will attract condensation. Moisture in anything will expand when it freezes and cause changes in the cell structure. Use small bags, well sealed and get as much air as possible out before freezing. Do not open until beans are defrosted. Do not refreeze. If you put one big bag in the freezer and keep opening it to remove beans for the next day or so, they will get freeezer burn and quickly turn bad. Others may disagree, but they are wrong (not that I am arrogant, opinionated or anything). Seriously, give it a try. How else will you know for sure?

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