Jeff and the team at "My Cuppa"

Moon · February 2015

Howdy J Do you at mycuppa do darker roasts for your single origins? What is your darkest? I've had the Kenya so something different. I'm looking to order another kilo shortly Suggestions?? Cheers

mycuppa · February 2015

Greetings Moony 'ol chap Dark roasted ? Bit hard to tell what is dark.........compared to....... Speak to specialty cafes and some of them think I roast too dark for the generally available coffees we produce. Of course, I do custom roast for many customers and some of these are very light to medium-dark. Speak to some of our successful cafes ( > 50kg per week) and they think it's just right Speak to those struggling cafes and it's not dark enough. I don't roast dark - why ? because there is a small (and shrinking) market for it. The broader market wants rich, smooth and creamy with balance and without tasting roast notes. Dark roasted coffee is about ashy notes that some consumers love having as the base of their coffee so that when they add the obligatory sugars and milk, there has been a sweetening and contrast of those rough, dirty attributes. Dark roasting does not = more flavor. Flavor is extraction and brew efficiency. Send me through a RC and we will look after it - although you do know Moony ol chap that it's ridiculously hot again. :'(

Dry_bean. · February 2015

on 1424387347:

I don't roast dark - why ? because there is a small (and shrinking) market for it.

Morning mycuppa, I'm wondering what your definition of "dark" is, what can I relate it to? I'm not a fan of light roasts, on the other hand nor do I enjoy roasts that are almost black and shining with oil, somewhere around CS9 or approx 11 or 12 in the photo suits me fine. Photo taken from here http://www.sweetmarias.com/library/content/using-sight-determine-degree-roast

Moon · February 2015

on 1424387347:

Send me through a RC and we will look after it - although you do know Moony ol chap that it's ridiculously hot again. :'(

Jonty sent me some Yirgacheffe and Indian Tiger Mountain that were very dark roasted and oily as all f... but they made the Top 3 best coffees I've ever made. Previously I was a medium roast fan. On DBs chart .. I'm thinking a 13 (maybe 12?) ... 14+ looks like charcoal to me. Yeah .. I've read that the trend is medium roasts. I guess further down the track when I get a roaster .. I can experiment with all that. Does a Cafe that you supply have it roasted darker than anyone else? What are these beans? Suppose even if there was ... I'd need to have ordered at the same time If not .. ok .. what would you recommend? What beans are getting the raves .. best feedback --> milk coffees only. Weather Sat - 32 Sun - 34 Mon - 29 Tues - 20 Wed - 26 Thur - 30 Ok ... thanks J for the reminder. Best time to order .. Monday before 4pm. In transit when 20 deg to arrive on Wed when 26 deg. Nope :head: We all know it will end up in the delivery Van on Thursday when 30 deg .. and will sit in there cooking all day cause they usually get to my area around 3 in the afternoon.

We're stuffed J .. it's inevitable :tearhair:

Kevohere · May 2016

There has been quite a long spell since the last post in this thread and I was asked by the little person running around in the background of this forum to consider starting a new topic. :P Yeah, I could but I really want Jeff and the team at My Cuppa to know that I appreciate the service, the quality and the info shared (in this thread). I am up here in the Hunter Valley (quite a distance north of Mexico, sorry, Melbourne) and found myself in the stressful situation of running out of (roasted) beans due to my CCR/JYR having an electrical problem, requiring a new part from OS. Having only once before enjoyed a My Cuppa blend some time ago, I chose to purchase again after perusing the offerings. I ordered on Saturday afternoon the 14th: 1kg of Tiger Mountain. (Have roasted this myself previously, liked it very much so saw it as a chance to compare.) 1kg of the Suuweet because of it's popularity and description. And 1 Tiger Mountain hessian coffee bag to help decorate my roast station. BONUS! (There were 2 bags in the box and I assume Jeff or one of his crew were applying their well known generosity) Thanks. The box of goodies arrived early this morning the 19th just an hour after consuming the last of my Ethiopian Bifta Gesha. Great timing! Probably a bit early (5th day) after roast date (14th) but I had to give the Suweet a (double) shot through the naked at my morning coffee break. With no alteration of the grinder, it extracted very nicely and tasted pretty damn good. A slightly finer adjustment and a small up-dose looked even better. Although it's only 5 days PR, I am going to indulge by way of the usual LB in the morning and FW around 10ish for the next 5 or 6 days to experience any changes as the Suweet matures. The Tiger Mountain (roasted 16th) will be stored for another week at least. Cheers again Jeff. Appreciate your input here and in your newsletter. Kevo

Brett H · May 2016

Here here!! I've always been pleasantly surprised at how much you get for comparatively so little when ordering from MyCuppa! Thanks for posting Kevo!

mycuppa · May 2016

Thanks Kevo & Brett. Sorry, I had no idea you ordered. So busy these days I can't get involved in anything to do with customer orders or even customers. We always give an extra TM bag because I've got so many to get rid of and quite frankly the quality of the print is not so great at times.....so the boys go through and hand-pick the best of what's available and they are told to always throw in an extra. Last month, I actually turfed out about 300 of the empty Tiger Mountain bags as the rate of empties collecting over time had significantly outnumbered the customer orders for the bags and there were 4x 3m piles. Perhaps if Richmond FC (AFL) have a better run this year it might inspire their supporters to show their colours ! That Tiger lot is deemed a special......what ever that means I'm not really sure......... and it's not your average Illy spec Plantation A. It cupped about 3 points above the normal range for the Tigers that have been coming into Aus over the last 4 -5 years and we grabbed about 5 or 6 (can't remember) tons of it....which I think there is about 1.8 tons remaining. As the stocks have been short, I only use that as a single origin, not in blends. That crop the Indians in general were rather thin on the ground........and the prices through the roof as a result. Some of the brokers went short and some brokers even just bypassed Indians altogether. Personally, I think the Tiger is just OK.......it's best of what I could source at the time the coffees were made available. Golden rule these days is to get in while you can......else miss out. Demand exceeds supply. It's a very hard and dense for a Plantation A.......and my goodness it takes a lot of heat to roast......it's a bit more nutty and complex in a spicy way......in milk it's a bit better than as a black.....actually I'm not really a fan of it black to be honest, or I should say I don't appreciate it's nuances as a black. Suuweet is a pretty nice coffee. It's terrific value considering that all the beans used to make up the blend are 83+ point and individually sell for more ........it's a rich, lovely milk coffee with nice balance and some rewarding elements when it's in the zone.

Brett H · February 2017

This month's email article about TDS is brilliant! Thanks Jeff!!

mycuppa · February 2017

Thanks Brett. I did have a lot more content prepared for that article....some of it actually was useful in providing ranges to aim for, but I cut it in half......like I always do (although some have suggested I should cut my articles into half a few times over !). It's already a too-geeky topic for the average coffee drinker...so I have to tread carefully.

Brett H · February 2017

It hit the spot mate!! Well done :thumb:

Simon · July 2018

Maaaay have just ordered your August Secret Label coffee @mycuppa.... And I won't... WON'T ask the origin. No, I will not! As CURIOUS as I am I shan't! But as you know the bean

, any recommendations as to rest time for this one, or dialing in info, eg yield or brewing ratio? Don't know how to approach it, although that could be part of the fun! Thanks heaps for releasing this one, it's a great idea, looking forward to it it sounds like a stunning bean! Ps. You'd be SUPER busy with people ordering this one so no rush at all for this info hehe!

mycuppa · July 2018

Thanks Grasshopper. Yes, it's flying out the door. The Secret Label coffee is pretty easy to dial in. Not as challenging as say an Ethiopian natural......especially for someone with your technical bent. It's a reasonably forgiving coffee. Once you open the carton, it's not going to be much of a secret ....bit of a clue on the bag. It's going to be too fresh so in terms of rest time........depends upon which roaster I end up using in the morning, which of course depends upon whether we need 500kg or 900kg by lunchtime. If I'm using the Brambati (which is looking like it may be the case), then it tends to prefer about 8-9 days. If I'm using the Proaster, then it's able to be used a lot sooner, e.g. 4 days, heck I often use the Proaster coffee the day after. Enjoy, it's a truly lovely coffee. Jeff

Simon · July 2018

on 1533021899:

Thanks Grasshopper. Yes, it's flying out the door. The Secret Label coffee is pretty easy to dial in. Not as challenging as say an Ethiopian natural......especially for someone with your technical bent. It's a reasonably forgiving coffee. Once you open the carton, it's not going to be much of a secret ....bit of a clue on the bag. It's going to be too fresh so in terms of rest time........depends upon which roaster I end up using in the morning, which of course depends upon whether we need 500kg or 900kg by lunchtime. If I'm using the Brambati (which is looking like it may be the case), then it tends to prefer about 8-9 days. If I'm using the Proaster, then it's able to be used a lot sooner, e.g. 4 days, heck I often use the Proaster coffee the day after. Enjoy, it's a truly lovely coffee. Jeff

Haha awesome, thanks so much Jeff appreciate it, really looking forward to this one. Yikes that's alot of coffee to roast up... hope it goes smoothly mate

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