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Bezzera

Author Topic: Who uses Australian grown coffee?  (Read 19456 times)

Dry bean.

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Who uses Australian grown coffee?
« Reply #25 on: 05/07/2011, 06:20 PM »
And have you tried them all? Price and value for personal consumption I choose to ignore largely in preference to trying a very wide array of beans types and blends this is a large part of the fun of coffee for me. What I sell commercially is chosen on a different basis.
Nope, cant say I have ;) however have tried enough for Aussie beans to make my
'Do not buy list" my motivator as far as coffee is concerned is what I finish up with in the cup, if I like it, great will buy again, if I dislike it, my choice is obvious. :)
Cheers,

Dry Bean.

Old age and treachery always overcomes youth and skill. (Willie Nelson)

Bottom Line

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Who uses Australian grown coffee?
« Reply #26 on: 05/07/2011, 07:32 PM »
Price and value for personal consumption I choose to ignore largely in preference to trying a very wide array of beans types and blends this is a large part of the fun of coffee for me. What I sell commercially is chosen on a different basis.

This is pretty much the same sentiment as me. The Basalt blue I wouldn't buy again for personal use but others that I roast for like it.... so be it.
The MTC Double pass "honey" was very expensive but worth every $ for me. Others when told what I could sell it to them for were not interested.

shape_shifter

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« Reply #27 on: 05/07/2011, 10:31 PM »
I've had the Bundja from Real Coffee in Maitland, he roasts it himself.  The first time I tried it last year it was a gorgeous bean, I drank it hot and cold, it wasn't roasted all that dark which I loved.  This year he has got it again but it's roasted way too dark and is coming out bitter.

I'd love to try roasting it myself but I highly doubt he'd sell it to me as a green.

The problem I keep finding with beans roasted by others is that it's always roasted too far, I know I've said this before but one of the local roasters I've talked to said that he doesn't like roasting as dark as he does but it's what the customers want.  He does a lovely blend that I really like as a lightly roasted bean but when I went to get some more it was roasted way to dark and it was horrible, the lightly roasted one was a one off I'm guessing as his wife? said that it's how it normally is.

These things above could be my fault, maybe I don't know enough about changing grinding settings for different beans  ???
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hazbean

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« Reply #28 on: 10/07/2011, 11:09 PM »
When we got our espresso machine from Rio in Adelaide a few years ago we picked up some MT Bin 35 at the same time and liked it. So for my own roasting I've been picking up different MT varieties as the opportunity arises (Bundja and Bin 478 come to mind, as well as 35).

It seems to need radically different grinder settings to work well. In fact I usually thow away the rule book altogether and go with the flow as it were. Some of the best shots I've had (and close to "god shot" category) were super ristretto 50 sec pours. Even in syphon the draw down time is a lot longer than others.

I recently got a couple of kg of current crop. Haven't tried it by itself yet but it is working very well in an experimental "slow roast" green blend of PNG / Monsoon Malabar / MT35.


Divey

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« Reply #29 on: 31/10/2011, 05:49 AM »
I've only been roasting in a Breville crazy popper for just on one month. I have amassed 19 different varieties in that short time and one of those is a Whitsunday Gold.

Now, here is the interesting part.....these green beans did NOT crack....not a single sound and I dumped them going wholly on colour only. The whole roast time on this bean was 7

Brett H

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« Reply #30 on: 31/10/2011, 02:42 PM »
I've only been roasting in a Breville crazy popper for just on one month. I have amassed 19 different varieties in that short time and one of those is a Whitsunday Gold.

Now, here is the interesting part.....these green beans did NOT crack....not a single sound and I dumped them going wholly on colour only. The whole roast time on this bean was 7
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Divey

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« Reply #31 on: 31/10/2011, 03:44 PM »
I have roasted fifteen different coffees so far and the vast majority of them are great. There is not a single one that I or the Minister for War & Finance have discarded.

I thought the Whitsunday Gold was rubbish when fresh but even that has mellowed to be quite acceptable. I wouldn't say it's great, far from it, however, it's still better than anything you could buy in Woolworths that's for sure.

It honestly makes me wonder what same of these big name coffee roasters actually buy in to blend and flog off to the unsuspecting consumers.

I got carried away a tad, sorry.

I only roast during the cool of the evening and outside on the stainless section of my barbeque (on the lid of the wok burner). I allow the cool air to be drawn over the cold stainless. I prop one side of the popper up with my wallet and being retired, it ain't too fat. I have one of those tapered salmon cans with the top and bottom cut out as a chimney. I have always heard a very good first crack (other than the Whitsunday Gold) and most of the times I just hear the second crack. I am hearing impaired (read half deaf) and my hearing aids accentuate the popping.  :)

The beans look great. I'll get onto it and post some piccies.  :coffee2:

WotB

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Who uses Australian grown coffee?
« Reply #32 on: 31/10/2011, 05:20 PM »
If you want to try some affordable greens from Australia, you can try Green Cauldron.  They're up in the Byron Hinterland.  I can pass on an email if needed.

madpierre

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Who uses Australian grown coffee?
« Reply #33 on: 31/10/2011, 07:50 PM »
I've tried a couple over the last few years, a Bundja Peaberry, a natural from CoffeePrince, and the 2010 Bin 35 double pass. The Bundja was average but that could have come about for any number of reasons as I was just getting into good coffee and roasting. The natural was an interesting coffee, an ugly bean that did give nice results in the cup. The Bin 35 is lovely....taken to just at the very start of rolling second crack, heaps of body with a lovely creamy taste and mouth feel.

Vinitasse

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Who uses Australian grown coffee?
« Reply #34 on: 31/10/2011, 08:31 PM »
If you want to try some affordable greens from Australia, you can try Green Cauldron.  They're up in the Byron Hinterland.  I can pass on an email if needed.

I absolutely agree. Brilliant coffee!!!!

MinistryGrounds

 

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