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Author Topic: What Is Your Favourite Bean.  (Read 9878 times)

Divey

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What Is Your Favourite Bean.
« on: 31/10/2011, 05:54 AM »
ATM my favourite bean would have to be the Brazilian Yellow Bourbon.

What's your favourite.  :question:



shape_shifter

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« Reply #1 on: 31/10/2011, 09:25 AM »
My favourite is the Tanzania TEC.

My OH's is the Bourbon as well.
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greenman

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« Reply #2 on: 31/10/2011, 09:59 AM »
That's a hard choice, I have that many beans that I love. The most impressive that I have had the pleasure of sampling this year was Panama Don Pache syphon brew at Proud Mary, it was stunning!!! ;D
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Koffee Kosmo

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What Is Your Favourite Bean.
« Reply #3 on: 31/10/2011, 10:49 AM »
My tastes change
So I probably have seasonal favorites - that also change

I know that does not make sense
I just like a lot of different beans because variety is the spice of life  :angel:

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What Is Your Favourite Bean.
« Reply #4 on: 31/10/2011, 11:39 AM »
I often play this game in my head when stuck in mindless, brain-numbing moments like moving traffic jams or in the middle of roast batches.

To me, a favourite bean needs to demonstrate perfect standalone balance. Some beans can exhibit intense character and whilst this is great to appreciate, I tend to believe overall balance is a more challenging pursuit - it needs to have a great start, mid and finish. When that occurs, it is a memorable experience.

Long ago, used to be Harrar DP Longberry as it was so difficult to roast well, but when it was on the money there was nothing else like it in terms of complexity straight or with milk. Alas, Harrar's arriving in Oz over the last few years have been a little lacking by comparison.

My palate then craved a clean, balanced cup with nice acidity and some wild grown PNG's were the bean of the year, clearly able to blow away any other bean put up against them (and I mean beat anything). What were they......where did they come from.......a frustrating mystery never solved.

The fruity stage has been with me for a few years and just like the tide it ebbs up and down. Sidamo's from Oromia, Guji and other when they are roasted perfectly have a huge number of layered flavors and character - again, equally useful straight or with milk.

Last year's El Salvador San Emlio semi-washed was a standout in 2010.

A journey thru Sumatra and working through a good dozen top beans I found the CIRISI-RISI project able to stand head and shoulders above anything else.

Having given Colombians a bit of a wide berth over the last few years, yesterday to my utter surprise, the highly regarded Equidad FAIRTRADE/Organic from last year's crop just blew me away for PERFECT BALANCE. A 16 month old green bean roasted 9/10/11.

With more than 120 different beans passing through our factory in the last few years, if faced with 1 choice to take on a deserted tropical island, a.k.a. Tom Hanks @ Castaway..........the winner would be Wild Grown PNG - no name (yes, it's still frustrating).

Brett H

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« Reply #5 on: 31/10/2011, 12:23 PM »
My answer is nowhere near as considered or as educated as Jeff's answer but I'm going to blurt it out anyway in a style not dissmilar to a two year old recalling a favorite colour: "YIRG" is still my favorite however it is a credit to the green bean scene in Australia that I haven't roasted or had Yirg in any great quanties for over a year... I feel a batch coming on however....  ;)
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Brett H

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« Reply #6 on: 31/10/2011, 12:25 PM »
Ohh... and before you ask I get my green beans from Bean Green, MyCuppa and Ministry of Grounds.
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Divey

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« Reply #7 on: 31/10/2011, 02:50 PM »
Well, that's thrown me a googly. I have not heard of half of them.  :o

Brett H

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« Reply #8 on: 31/10/2011, 04:57 PM »
Well, that's thrown me a googly. I have not heard of half of them.  :o

Log onto these guys sites and you soon will.  A treasure trove of information awaits!
Quickmill Achille, La Pavoni Professional, Robur, Rancilio Rocky, Behmor 1600Plus, BBQ Roaster (retired), KKTO

Divey

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« Reply #9 on: 04/12/2011, 10:04 AM »
Is Ethiopian Yirgacheffe considered to be must in everyone's stash.  :question:

It seems as though it is in the majority of blends you read about.

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« Reply #10 on: 04/12/2011, 11:07 AM »
Not necessarily.

Yirgy is often referred to as the "King of Coffees" by top cuppers.

Ethiopia produces stunning, intense coffees. When it's on the mark, there are few origins that can match a great Ethiopian.

There are about 5 main Ethiopian coffees (and regions - I failed geography......so don't pay too much attention to location information).

Yirgachaffe is near Sidamo and I think it's called Irgachaffe (someone from Ethiopia told me that over the phone one day - chastising me of course for not recognising there is no Y in it !). I have been told that Yirgachaffe are selected from "quality lots" somewhat akin to grading. Yirgy has a delicate intensity and long, lingering finished. Honey, Lemon and some stone fruit notes can abound. I use quite a bit of Yirgy, but mostly as a straight SO. In a blend for espresso coffees, washed Yirgys (most common imported into Aus, but there are some unwashed available) tend to hide in the background and deliver a long finish.

Sidamo - typically a fruity bean (washed) and can be wild (dry processed) with similar appearance to Yirgy but with more punch. Can suffer from wide variations in cup profile from lot to lot and crop to crop and offers something great in the cup when cutting through milk. As a blender, unless you can get a decent lot with regular supply, it can be a little risky (or take a lot of extra work). I use Sidamo quite a bit for berry infusion.

Limmu - generally provides a more reliable, consistent cup that Sidamo. Great for use in blends as it has a cleaner cup that sits more in the middle. Can be a great punchy bean and in the past I used lots of Limmu for consistency - some years the Ethiopian crops are better than others.

Harrar - this is the Ferrari of Ethiopians - a wild stallion that is rarely tamed. Quality Harrars sometimes do not make it into Australia as other countries outbid. Best dry processed produce a winey, blueberry and wonder fruit with an amazing lingering finish. There has been talk amongst the roaster community over the last few years that Harrars are out of favor due to supply and quality issues.

Djimmah - generally lower grade and makes for an excellent blender in filter coffee.



Fresh Coffee

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« Reply #11 on: 04/12/2011, 01:56 PM »
My tastes change
So I probably have seasonal favorites - that also change
...I just like a lot of different beans because variety is the spice of life  :angel:

KK

Ditto but I would put it in another way......

I like many different varieties because......

a) an individual's likes and dislikes and palate can and do change over time not to mention that different roasts and brewing methods will figure in the equation and

b) there are lots of lovely coffees out there so there is no reason to restrict yourself to only one variety.

Examples.....
a) how many of you drink the same wine all the time?
b) how many of you buy the same car or even coffee machine again twice in a row?

Ergo, there are lots of great coffees to sample and enjoy, but not necessarily one only be all and end all... :).

Regardz,
Attilio
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Divey

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« Reply #12 on: 04/12/2011, 09:37 PM »
Ditto but I would put it in another way......

I like many different varieties because......

a) an individual's likes and dislikes and palate can and do change over time not to mention that different roasts and brewing methods will figure in the equation and

b) there are lots of lovely coffees out there so there is no reason to restrict yourself to only one variety.

Examples.....
a) how many of you drink the same wine all the time?
b) how many of you buy the same car or even coffee machine again twice in a row?

Ergo, there are lots of great coffees to sample and enjoy, but not necessarily one only be all and end all... :).

Regardz,
Attilio
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So, you don't have a favourite.  :question:

Fresh Coffee

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« Reply #13 on: 04/12/2011, 11:35 PM »
 ;) I like to mix it up, and enjoy different things at different times! Sometimes when I havent had something for a while and someone puts it in the grinder, I think wow that's great and stay on that for a few days. Life's too short to have "a favourite" when there can be so many different ones to enjoy!

And of course one man's favourite is another man's disappointment.

As a point of interest tomorrow I am travelling to visit one of my principle green bean suppliers for an uninterrupted day of cupping. Really looking forward to it  :)

Rgdz
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« Reply #14 on: 05/12/2011, 01:28 PM »
Geez A. you must be in the good books - I'm assuming you are referring to Andrew McK.......

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« Reply #15 on: 05/12/2011, 07:42 PM »
Hey all (and Jeff  :)),

yes as a matter of fact.....

A really, truly, thoroughly enjoyable, great day of cupping, and just got back in.

They have an excellent, simple set up, they will roast and brew the coffee for you, and.....you make up your own mind ;)

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mycuppa

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« Reply #16 on: 05/12/2011, 08:28 PM »
You are certainly very lucky A.

Andrew is an inspirational guy - 120% positive all of the time, talks very straight and will always provide a solution to any problem. He is a "can do" man.

Securing his attention for that long is just like the Mastercard ad...........PRICELESS.

Divey

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« Reply #17 on: 05/12/2011, 10:04 PM »
Hmmmm, is this secret mens business  :question:

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« Reply #18 on: 06/12/2011, 01:58 PM »
Not at all  :)

However you must expect that coffee merchants have contacts that the general public are not normally privy to.

That said, here is some background.

One of my principle green bean suppliers has probably, the premium sample roasting and cupping lab in the country. It isnt open to the public as his company does not deal with the public, it deals with merchant roasters only.

The facility has 5 sample roasters of various types and sizes (6 if you count the antique on the coffee table) and an extensive stock of varieties. It also has industrial size blending and cleaning facilities.

As a coffee merchant, to have access to such facilities is fantastic....no..... FANTASTIC!  :thumb:

This is not only for his green bean business, but for his roaster clients to use as and when required. A client that wants to design anything new for themselves, can make use of such a facility where samples can be quickly roasted and cupped. As you can imagine, the experience is unique and unbelievably interesting (if coffee is your thing).

That said, you would be surprised how many coffee roasters dont have dedicated cupping facilities of their own. It doesnt need to be much, but you need to be able to cup off regularly.

How you cup, depends very much on the reason for your cupping. The green been supplier cups by traditional cupping methods (infusion), while a roaster in todays market would usually cup using an espresso machine. This is because most coffee roasted in this country is destined for the espresso market and the roaster needs (in my opinion) to cup accordingly.

I did find some "favourites" in yesterday's session....but in a subsequent session with different offerings will undoubtedly find other "favourites". Coffees cupped using one method of brewing may give you a certain "favourite", and then if you cup the same coffees all round again using a different cupping method (say espresso), you may well change your opinion as you will get a completely different result.

Hope that helps,
Attilio.
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Fresh Coffee

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« Reply #19 on: 09/12/2011, 12:46 PM »
Scenes from the destruction of some great coffees  ;D Pick your favourites here!

Samples of both greens and roasted for each origin, and

each cupped both traditional method and espresso (because the greatest proportion of our clients brew by that method)

Personal spitoon (black) in the right foreground marked unbelievably...."coffee"!

Fantastic photos on the walls.

The gentleman in the top photo is a technical guru at the quality end of coffee growing and buying (greens at origin) and like some others is humble and quietly knowledgeable. An genuine assett to coffee industry and as stated, a real gentleman. 

Some cupping arrangements employ a table with revolving top ( "lazy susan type") but you can just as easily do it with a fixed table as seen, and you walk around.

At CosmoreX Coffee we use a 44 gallon drum with a larger than standard lid for a table top. The drum is high enough for standing and walking around to cup.

These are the finer things in life!

Attilio
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Brett H

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« Reply #20 on: 09/12/2011, 01:08 PM »
How wonderful.  And also how reassuring to see that this level of inquisition with wonderment and awe buy time-poor successful family business folk.  Truly inspiring stuff and no doubt this will be replicated at a more humble level at our next meet and greet... AM...?  Thanks for sharing Attilio! So were some of those favorites?
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« Reply #21 on: 09/12/2011, 01:13 PM »
Hi Brett,

if you can find it and you get the chance, try some Sumatran coffee from the Lake Tawar region.

But the thing is that every cupping session gets you going on some coffee or other, but its a crop and results  change from season to season and depend on how you roasted them and then brewed them, and there are lots of great coffees to try.....lots!

Rgdz,
A
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