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In this Discussion
After the old forum software breaking in a way that we were unable to fix, we've migrated the site to a new platform.
Some elements aren't working as we'd hoped - some avatars didn't survive the transition, and we're still having issues with attachments that weren't added as inline images, but we're hoping to have that all sorted out soon.
Some elements aren't working as we'd hoped - some avatars didn't survive the transition, and we're still having issues with attachments that weren't added as inline images, but we're hoping to have that all sorted out soon.
Ethiopian yirgacheffe.
Roasted 625 grams of a new batch of Yirg from another supplier (not CS) on Saturday, took it to full roast just into second crack at 19 mins, as usual I was happy with the appearance and roast profile, however tried it today as a long black for breakfast and a double ristretto a few mins ago and it has left me a bit underwhelmed, a little thin, medium crema and a slight earthy taste I associate more with Indonesian beans, a flavour I don't enjoy.
Perhaps it will develop over the next few days.
Just goes to prove beans ain't just beans.
Perhaps it will develop over the next few days.
Just goes to prove beans ain't just beans.
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