What coffee am I drinking at the moment?

hiphipharar · May 2013

on 1369869380:

Apply common sense and beans freeze/defrost fine. <snip> Seriously, give it a try. How else will you know for sure?

I have a few times in the past, and agree with what UNM posted. Small quantities, as much air as possible removed and sealed well. I used a small jar that would hold around 150 gms or so. The result was usually still good but noticed the beans deteriorated in a few days after opening (hence always freeze in small quantities). In my case, I would use it if I go away on holidays. On return, I would have a small supply to tide me over until I can roast a new batch. I found that if you prefer to give your coffee a rest before drinking then rest them a little before freezing. For example, I usually start drinking about 10 days post-roast so would rest the beans for a week before freezing. YMMV depending on your tastes.

C-man · May 2013

we are only talking 2.5 KG You could drink 1/2 and give 1/2 away easy fix... I made the mistake once of sealing fresh beans in an air-tight jar without resting them first. resting first is pretty important I think for any kind of storage.

UNM · June 2013

I am taking a journey to the light side at the moment. Yes, it is hipster time. This mornings coffee came in a plain bag with nothing more than 'B1' and a date on it. Minimalist or what? Long black through the aeropress was very nice, Less acidity than expected, pleasant hints of leather and tobacco perhaps - unexpected from such a light roast. Next up, couple espresso shots. Guessed at grind setting. Nice slow pour to start, but crema just kept building and it embed very frisky indeed. Second shot, tightened the grind a smidge. Gave 60ml in 30 second - weighed it as 36 gram. Fizzy. Bit more acidity evident, sweeter too, nice body and dark reddish brown crema, but an astringent metallic aftertaste. I shall leave this a couple days before revisiting.

Brett H · June 2013

I roasted a light-roast Rwanda for the plunger at work recently. I saved some for the espresso machine but no amount of temp variation could produce a great tasting shot despite how good they looked. I'm thinking that this may be due to my non-hipster palate. :rofl:

askthecoffeeguy · June 2013

Drinking Panama Geisha as a pour over, and Ethiopia Yirgacheffe Koke as an espresso / have to say the Yirg is just damned delicious !

Koffee_Kosmo · June 2013

Just started to drink the last home roast Costa Rica SHB E.P. Bandola Not a bad drop as an SO and roasted to just on SC KK

UNM · June 2013

had B3 yesterday and today. Liking this blend a lot. Yesterday it was seriously fruity as a ristretto with plenty of body. This morning a slightly longer and cooler extraction gave a well balanced shot with less fruit, more cocoa and a spicy finish. Very easy blend to work with. Also cracked a bag of Musasa and found that quite nice through the siphon, although I am not getting much vacuum and it is more like a pourover at the moment. Filter cleaning right now, but I think removing the sellotape from the siphon was a mistake, it was obviously there to improve the seal.

bcspark · June 2013

Today was the Pedra Redonda roasted to 224deg on the 4th June Finely ground and espressed on my recently acquired Bezzera Strega :thumb:

Koffee_Kosmo · June 2013

on 1371088218:

Today was the Pedra Redonda roasted to 224deg on the 4th June Finely ground and espressed on my recently acquired Bezzera Strega :thumb:

Welcome to the lever club Great machine the Bezzera Strega - did you get it from sponsor Barazi KK

bcspark · June 2013

KK missed your post been busy .Yes got it from Bezzera still dialing it in . Using Mandeling Blue Batok at present and finding I have to grind finer ? bcspark

C-man · June 2013

I am drinking "berry apocalypse" by My cuppa loving it!

UNM · July 2013

Mm, coffee! actually MM coffee. welcome back old friend! Batch of MM roasted on the third, just beginning to show a few oil spots.

C-man · July 2013

I just received a couple more Fresh Kgs from "My Cuppa" he threw in a smaller bag of Tanzania Kilimanjaro AA roast date 15/7 So I gave it a go this morning and was pleasantly suprised! Exelent coffee, softer bean, hard for me to descripe, just very yummy and leaves you wanting more rich and creamy. I gave a cup to the Mrs. and with her Euro pallet she detected Chocklet and Tahinni and butter, she was very impressed.

C-man · July 2013

Both me and the Mrs. agree this is the best coffee we have had so far! that's a BIG CALL

UNM · July 2013

This. First attempt with new bean. Second shot was tighter snd a near perfect ristretto pour.

UNM · August 2013

First up this morning a siphon of Yirg roasted on the fourth. 11g beans to 250g water. 20 sec brew. Exactly what I wanted it to be. Floral, citrusy and refreshing. Next was a straight espresso of old Amsterdam blend roasted 31/7. Developing lovely stonefruit flavours, pour was like thick honey. Delightful. Finger licking good.

bcspark · August 2013

Have had three triples of Rawanda Buf Remera ,WOW?? Read Brendan's report on this bean and I and my untrained palate have experienced a citrus hit followed by a sweet bodied restretto to a lingering caramel spicy aftertaste.This has to be my favorite .

Brett H · August 2013

on 1377208084:

Have had three triples of Rawanda Buf Remera ,WOW?? Read Brendan's report on this bean and I and my untrained palate have experienced a citrus hit followed by a sweet bodied restretto to a lingering caramel spicy aftertaste.This has to be my favorite .

Yep...this one is a favourite! I always shake my head when I taste a bean like this that it is available to Jo Average (me) and that a huge percentage of folks think that coffee is coffee! Thanks Bean Green for your stellar service to the minority!

UNM · September 2013

Bag end blend of Sumatra kuda mas and Indian attachan estate. Very pleasant as a ristretto. Edit: Daughter 1 liked this too. Conversation went like this: D1: that coffee was really nice dad Unm: was it sweeter than normal? D1: Yes Unm: was it more bitter? D1: Yes Unm: it doesn't really matter what I ask, you'll just answer yes won't you? D1: Yes. Love my daughter. We understand each other pretty well.

borat123 · October 2013

I've been enjoying some Yemen bani Ismaili that I picked up locally about a week ago. The post roast colour looks like a light roast, but the temp and other indications tend to indicate more of a 'normal' roast. Very nice mouth feel, it coats your entire mouth, even when taken with milk as a mac. Cooking or dark chocolate / slightly bitter cocoa mixed with hints of butterscotch and spice. I can still taste it a good half hour later

I only bought a couple of kilos but will be going back for more. Anyone know what price it sells for in Aus now?

C-man · November 2013

don't know the price, but sure sounds good. I bought some green Yemen at normal price Costa Noosa has a Yemen that they charge much more for

Ol Grumpy · November 2013

Well at mycuppa's advice I've got this coming my way... Santosa (rich caramel and choc), Sumatra Blue Batak (intense spice and caramel), Kenya Peaberry (winey blackberry), Ethiopia Sidamo HS (natural - blueberry and choc-bicscuit) - I have no-clue what to order, so I asked for 'Jeff's choice' .... Ie; good beans for Latte's although Jeff did mention these are great coffees in their own right.... My mouth is watering already ........ BTW, if anyone is around the Springwood (Brisbane) area and wants to 'buddy up' on a bean order sometime, you're welcome to send me a PM if you like....

C-man · November 2013

The Sid is a good one that last long too, I still get tiger stripe syrupy pours even 4 weeks post would be interesting to try the Indo when Jeff roasts it.

UNM · November 2013

Just opened a new bag. Roasted 8/11 - blend of Attikan estate, PNG highlands and some harrar (remember Generous Jeff's Hydrated Harrar?). A true crema monster here. Rich red crema by the bucketload. I think I'm going to like this blend, sweet and full bodied. Still need to improve the extraction - first one was a 60 second ristretto.

C-man · November 2013

the Yemen we roasted at Lacmin's never got any good, in fact even small amounts in blends did not work either Not my taste I guess, actually no one else liked it either, too earthy.

Ol Grumpy · November 2013

Just cracked open the Sumatra Blue Batak... Now that's a tasty bean! Sensational morning coffee. I found it to be a 'soft' bean and haven't got the grind dialed in quite right just yet. I'm at grind settings that have completely choked the Rossa with harder beans, but am still getting a very free flowing shot with 30ml at 15 seconds and little resistance- a near gusher... With little Crema, but a tasty Latte, all the same. I was also in Coorparoo the other day and had to pop into Uncle Joe's Coffee House- I just love the magic that comes from the Kees Mirage Veloce... They've just started using a new 'House Blend' which is Kenya, Columbia, Sumatra and it is a fine brew. I grabbed some 'house blend' beans and whilst I'm not about to say the Rossa cranked out shots on par with a Professional Barista driving one of Van Der Westen's best.... My wife did say the blind taste coffee was the very best I'd made yet... So I'm chuffed! There's a big clue there too- her preference, so far, is a blended brew rather than SO.

mycuppa · November 2013

Grumps. You need to go very fine with almost all Indo's (Sumatrans). The nature of the beast I'm afraid.......it's way different to any of the other beans you may have played with. If you are already at the finest setting, try up-dosing.

Ol Grumpy · November 2013

Thanks for that @mc, I'd had a read back through the other thread and I noticed you've mentioned this need for fine grind previously.... That's not a problem. I'll just wring the Pharos little neck, a little more... I was (over) dosing at around 21 grams, but have cut that back to 19 or so. I've still got quite a bit of adjustment on the Pharos, but I'm definitely nudging towards Turkish fineness on the grind... Just don't sneeze as you transfer the grinds, eh? Hmmm, there's a thought... Coffee Snuff... Anyone game?

C-man · November 2013

OG you think the Sumatran Blue is a soft bean? My Rosco must be getting blunt, I find it much harder than the rest I am sure your new Pharos is still very sharp, how do you like it?

Ol Grumpy · November 2013

Hit it... Backed off dose to 18g and Grind: 18mins from zero on the Pharos. That puts the grind at borderline Turkish, so yes very fine for an Espresso shot. 15 mins is a choker and 22 mins is a gusher. I notice @mc noted elsewhere that the 'pro's' are squeezing the shots down to 16g, so I may try one @16g tomorrow? (Sumatra Blue Batak)

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