Jeff and the team at "My Cuppa"

C-man · December 2013

on 1386392876:

Ok @C-man, hit me with it?......

In bed you need to tell the Blonde when you are finished, The Redhead tells you when you are allowed to be finished....

Ol Grumpy · December 2013

But only if you've been a good boy,... or a very bad boy...

C-man · December 2013

really enjoying the Rwanda Jeff sent, Huge full mouth feel and lots of flavor what a great bean! I drank it from 7 days post roast and am about to open another 500grs now the Kenya is turning on with a long finish both roasted 2/12

Ol Grumpy · December 2013

Cracked open the 'Supremo' today, it's a touch too soon after roast, but meh- who can wait.... A touch 'bright'.... But A very satisfying cuppa, all the same. I'm really looking forward to getting amongst these blends.... I've got no hope of trying to 'describe' the flavours, I like. I get the big ones like 'Caramels', but picking fruit flavours- no hope! I try the coffee, first, then read the flavour description and if the description matches my experience, well I'm happy with that and figure I must be getting at least 'in the ballpark', of getting the brew right..... I'm loving the Rossa experience, there is just so much tactile feedback from the device. It can be really simple- which is nice. OTOH, there is so much scope for adjusting variables such as extraction temperature, extraction profile, dose, pre-infusion, length of extraction, volume of extraction, etc, etc, etc...... I'm not suggesting for one second I have a handle on all of this. In fact I'm quite sure one would never truly 'master' the Rossa, more like a concert pianist who spends a lifetime practicing their craft. It's an astonishing device. Incredibly underrated IMHO. In the piano analogy, I have progressed to playing 'chopsticks', but loving every second of it.

C-man · December 2013

between the Rossa and the Pharos you should be able to hand deliver unlimited quality depending only on your technique that is really nice not to have limited equipment.

Ol Grumpy · December 2013

I wouldn't say the equipment does not have limits... But within those limits there is a broad scope of adjustability that is currently only being limited by my lack of experience... But again, it's a lot of fun trying... OTH, it is a 'very-manual' process. Many would consider tedious, I suppose. I can certainly see and appreciate the convenience and ease of 'pressing a button'.... I like to go fishing.... Which leads to catching, cleaning, gutting, cooking, washing up... Sometimes though, it's just nice to sit down to 'fish on a plate'.... There are several of us who are enjoying this beautiful coffee, but only one who knows (read: wants to know) how to make the secret sauce, I can tell you, that's wearing a bit thin!, fast!

Ol Grumpy · December 2013

Cracked open the 'Mocha' today... POW, huge Chocholate hit, It's the coffee you have when you feel like a hot chocholate... (In milk)...

Ol Grumpy · December 2013

Cracked open the 'Espresso' today. Now that's yet another full bodied and very satisfying cuppa. Top marks again. It's a 'different branch' of the tree, in terms of flavour, compared to the 'Supremo'. Still a top notch coffee, rich and full bodied and a firm favorite. I got real lucky with the grind too. Dialled it in, first pop. I was so excited with that rich Crema pour.... You know when you're watching the shot glass, that is bursting full of rich Crema- the stream of tiger stripe just melting into the glowing Crema, like liquid gold streaming through molten lava... It was all I could do not to snort that shot straight up my left nostril....

mycuppa · December 2013

on 1387697173:

Cracked open the 'Espresso' today. Now that's yet another full bodied and very satisfying cuppa. Top marks again. It's a 'different branch' of the tree, in terms of flavour, compared to the 'Supremo'. Still a top notch coffee, rich and full bodied and a firm favorite. I got real lucky with the grind too. Dialled it in, first pop. I was so excited with that rich Crema pour.... You know when you're watching the shot glass, that is bursting full of rich Crema- the stream of tiger stripe just melting into the glowing Crema, like liquid gold streaming through molten lava... It was all I could do not to snort that shot straight up my left nostril....

Thanks Grumps I'm at a bit of a crossroads with Espresso to be honest. We are moving so much Espresso I've become a tad insecure about my other special Golden Child. If I think about how much energy I put into Golden Child versus Espresso it's ridiculous. Perhaps it proves the well worn principle when it comes to coffee - just keep it simple.....

Ol Grumpy · December 2013

Well, FWIW Jeff, my dear wife is the one I strive to please. A task easier said, than done. Of the 8 or so coffee's of your's, she's tried, it goes like this: 1) Supremo- "A very, very nice cup of coffee, thoroughly enjoyable." 2) Espresso- "That's a good coffee. We'll have that again." 3) there isn't one- "forget the rest" I concur, but have to admit, I'm having a secret love affair with that Blue Batak. And I quite enjoy all your coffees, with the exception of the Peaberry- I can't come at that one. However, my eldest son (Uni-student) is quite partial to it, so it goes to show there's a coffee in your range for everyone....

C-man · December 2013

I would agree all his coffee is really, really good, it is easy to forget just how spoiled we are We stopped into a well known highly recommended coffee spot the other day just because we were in the area, they had all the expensive top gear Big conicals, 3 group with individual temp controls ect. But the coffee just did not cut it for us, I even sent it back and he did his best with another, It was better but still not very good.

Ol Grumpy · December 2013

Yes, I agree with you C-man. OTH, I can also recall Jeff mentioning that in some split testing he has done with the same bean between two 'high- end' cafe's, how each has a quite different flavour profile, in the cup. One thing is for sure, though. You can't make silk purses from sows ears. Starting with quality beans is definitely a good start.... I don't think there's any doubt either that the Barista can make or break the deal! Finding a Barista who is passionate about good coffee is the o'l needle in a haystack quest... But occasionally, indeed rarely when all these ducks line up, well then you're on the money. It's just so much easier to line your own ducks up, at home.

Ol Grumpy · December 2013

on 1387699080:

Well, FWIW Jeff, my dear wife is the one I strive to please. A task easier said, than done. Of the 8 or so coffee's of your's, she's tried, it goes like this: 1) Supremo- "A very, very nice cup of coffee, thoroughly enjoyable." 2) Espresso- "That's a good coffee. We'll have that again." 3) Santosa- "A very good afternoon coffee" (This is a very nice, but understated coffee, that flies under the radar) "forget the rest"- but not in a bad way- I should qualify my wife really prefers 'Blends' I concur, but have to admit, I'm having a secret love affair with that Blue Batak. And I quite enjoy all your coffees, with the exception of the Peaberry- I can't come at that one. However, my eldest son (Uni-student) is quite partial to it, so it goes to show there's a coffee in your range for everyone....

I just wanted to edit my list above....

C-man · December 2013

OG I too could never dial in the peaberry, I just ended up adding a dash of it in as a blend with other beans to liven up the cup

Chaos · February 2014

Any of you guys tried Redemption of the Spro? Wifey bought me a bag and I'm going to crack into it tomorrow. It's gonna be interesting. It certainly looks and smells much different to what I'm used to. Any tips on how to get the best out of this one?

Brett H · February 2014

I've had mine arrive just today!! Looks lighter than my usual roasts. Smells wonderful. Wonderful looking pours and no dialling in of the grinder... How often does that happen?? 50ml ristretti straight for me, as a flat white for wife. Machine on 91Deg. Very nice, but I reckon this one will go better hotter so machine is adjusted so that tomorrow it'll be at 94deg!

Chaos · February 2014

Awesome. Must have been interesting in milk. I just finished pulling a bunch of shots. My pours were a little bit thin and ugly but the taste was pretty good. Super clean. Not roasty at all. I'm getting a massive amount of lemon/lime and pepper in the finish. My shots were at 94 and tasted a little bit too cool. I've bumped it up to 96 (!!!) to see what it's like.

C-man · February 2014

I had one of the first Kgs a few weeks back very acid balanced as a short black. Was having problems with the new HG one grinder so I can not make a fair comment.

C-man · February 2014

I am now enjoying his Honduras and Colombian grinder is getting better, still not all the way there yet.

Brett H · February 2014

At 94 the redemption is stunning in milk. So clean, fruity (some would say sweet) and coffee-eey!! Yum! Will report back as a short black soon.

Chaos · February 2014

Yesterday/this morn I tried ristretto pulled with 21g in a double basket. Holy-moly it's like a liquid warhead. Way too intense for me. But pretty damn good on top of a little hot water. I just swapped over to a VST basket and freakin' nailed it. Just beautiful. I'm off to have another ^-^

mycuppa · February 2014

Thanks for the kind words Chaos - I must find out who you are ! Spro is a challenging beast and a highly divisive coffee. Not for your everyday coffee drinker and one thing I have learned over the years is that fruit is only appealing to a small proportion of the coffee market - generally the more learned amongst us. I have optimized Spro a few times in the last couple of weeks with some tweaks - to be honest it is very hard to actually know if the tweaks result in an improved coffee. The Melbourne heat has also not helped situations with the challenge of trying to retain product quality. In it's current form, it is true to the descriptions. However, I think there is still some headroom left in the improvement stakes. It is surprisingly delightful in milk - alas................. this was not the original design intention.

mycuppa · February 2014

on 1392956638:

I am now enjoying his Honduras and Colombian grinder is getting better, still not all the way there yet.

Craig - they are both very nice specialty coffees you have there.......I hope your grinder issues improve so you can enjoy those gems at their finest, which I suspect will be passing soon.

Brett H · February 2014

Spro as a milk based coffee at 94deg (on my machine) was excellent again today. As a short black it was fantastic. Kudos Jeff! Where do I start with the notes?? Heady stuff mate! I have tried lighter roasts from my gear and from local roasters and for mine, our stuff tastes green. I reckon you're roasting longer than us and with more/better air-flow?? Don't give any hints... I'm off to the shed to play with some Hue Hue for my Syphon. And no, I don't imagine I can recreate what a master-roaster does on his $50K machine... But it won't stop me having my fun >:D I learn a lot every time I drink one of your coffees mate. Awesome!! Thanks :coffee2:

mycuppa · February 2014

Thanks Brett - you are too kind.

on 1393062230:

And no, I don't imagine I can recreate what a master-roaster does on his $50K machine... But it won't stop me having my fun >:D

Unfortunately, it's a fair bit more pricey than $50K........add another digit to the left.

eggbert · February 2014

I've been buying coffee from Jeff for a while now and have been so impressed with everything I have had. So far mainly SO's but I have gifted a couple of blends to others who have loved them. If the spro is a fruit bomb then it will definitely be on my list for the next purchase.

Brett H · February 2014

on 1393065099:

I've been buying coffee from Jeff for a while now and have been so impressed with everything I have had. So far mainly SO's but I have gifted a couple of blends to others who have loved them. If the spro is a fruit bomb then it will definitely be on my list for the next purchase.

But it is so much more. Put it on your list! I like to pigeon hole things but the Spro.... :question:

C-man · February 2014

on 1393040554:

Craig - they are both very nice specialty coffees you have there.......I hope your grinder issues improve so you can enjoy those gems at their finest, which I suspect will be passing soon.

I just ran another 1.5kgs of rice through the grinder, much more flavorers now.

admin · February 2014

on 1393065099:

I've been buying coffee from Jeff for a while now and have been so impressed with everything I have had. So far mainly SO's but I have gifted a couple of blends to others who have loved them.

definitely second that! A

Seeya Latte · February 2014

I just one to jump in and say to Jeff that I thoroughly enjoyed reading your latest newsletter .... Good reading and learning material Thanks again for sharing Seeya

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