What coffee am I drinking at the moment?

C-man

I just scored a KG of the beans Katie from Pioneer roasters is using for this years "Golden Bean" It is a Honduras COE bloody good too!

GaryatGala

Jumped into the dark side and seemingly enjoying a large mocha frappe. Ice, double shot espresso, melted chocolate, dash of milk, generous 2 scoops frappe powder. Blended, and topped with whipped cream and chocolate sprinkles and a couple of coffee beans on top. Woohoo.  >:D    Aarggh! Brain freeze  :doh:

C-man

they do a great blended Ice coffee in Bali best thing ever on a hot sleepy day!

mycuppa

on 1350719245:

I just scored a KG of the beans Katie from Pioneer roasters is using for this years "Golden Bean" It is a Honduras COE bloody good too!

One of my pet gripes about the event rules - last year we saw quite a few COE coffees entered and I bet this year there are bound to be a lot more. Whilst I do not wish to speak negatively towards any particular contestants, it's my personal opinion that submitting COE coffees really does not provide an accurate indicator of a roasting company's products when such tiny volumes of those coffees are available and will be only used for the event. Unfortunately, it is impossible to regulate. I have 4 different COE coffees in my stocks, but I did not submit them because they are not available to the public to purchase and are used purely for a Private label customer only. Rant aside, I really do wish everyone who entered the best of luck as it is without doubt the closest thing to the Olympics in coffee.

C-man

on 1350726149:

One of my pet gripes about the event rules - last year we saw quite a few COE coffees entered and I bet this year there are bound to be a lot more. Whilst I do not wish to speak negatively towards any particular contestants, it's my personal opinion that submitting COE coffees really does not provide an accurate indicator of a roasting company's products when such tiny volumes of those coffees are available and will be only used for the event. Unfortunately, it is impossible to regulate. I have 4 different COE coffees in my stocks, but I did not submit them because they are not available to the public to purchase and are used purely for a Private label customer only. Rant aside, I really do wish everyone who entered the best of luck as it is without doubt the closest thing to the Olympics in coffee.

So true, she does not usually have it there for sale.

FreshCoffee2

on 1350726149:

.....One of my pet gripes about the event rules - last year we saw quite a few COE coffees entered and I bet this year there are bound to be a lot more. Whilst I do not wish to speak negatively towards any particular contestants, it's my personal opinion that submitting COE coffees really does not provide an accurate indicator of a roasting company's products when such tiny volumes of those coffees are available and will be only used for the event........

+1.  I could expand, but its probably better not to.......

UNM

Just cracked open my two week old <A HREF=http://www.bestcafes.com.au/forum/beans-or-blends-you-like-and-how-they-taste/what-coffee-are-you-roasting-this-week/600/?msg=33019>; MM blend </A>and had a post dinner aeropress tonight. Interesting,  pleasant, a seriously powerful coffee. Spice, tobacco, strong roast flavours. Not my usual style, but good for a change. I think it would suit some of those that regularly roast dark espresso roasts for milk based drinks.

UNM

on 1350727165:

+1.  I could expand, but its probably better not to.......

So far as I can tell you were involved in judging the competition so yes, probably best not to comment further. Not that COE coffees guarantee 'better' results than non COEs, but that is a different discussion that crops up now and again in other threads anyway.

C-man

I agree, there should be some kind of level playing field in the comps.

GaryatGala

on 1350720507:

they do a great blended Ice coffee in Bali best thing ever on a hot sleepy day!

I think i can improve on that speaking as an ex south east asian, now a bastardized chinese malay australian adopted aboriginal. Take the same recipe and put in a spoonful of condensed milk and a extra shot of coffee, then blend. It's not a asian ice coffee without condensed milk as part of the recipe i reckon ehh?  :thumb: My next pet project will be to create a coffee addicts version of the chendol, which is normally an south east asian drink of green jelly worms, red beans, young coconut as well as coconut cream blended in shaving ice normally used in ice kachang.

ericshum

A little more experimental this weekend: I've tried a blend of: - Costa Rica Tarazzu + Peru Ceja de Selva Weighing scale probably not accurate enough to measure small quantities so I did 1:1 in volume using a shot glass, and mixed them in a bowl. I'd imagine that there would be more Costa Rice in there as the beans are generally smaller. A very interesting taste indeed. More acidic and heavier in body as compared to just having the Costa Rica Tarazzu by itself.

beanflying

Having Mysore Nuggets strangely apt although not a euphemism at all after 100km on the bike yesterday :angel: Roasted a week ago and will be better in a few more days I reckon.

Kelsey

I recently roasted a blend of Columbian Bauche, Kuda Mas and MM. My wife is ecstatic about this in milk and I've had a glowing compliment from a friend whom I supply with beans. She particularly loves the crema (that'll be the MM). I'm not as fussed as espresso. It's fine, but lacks the body/flavour I'm after, but I suspect I could get better out of it by dropping the temp on the Bezzera's PID.

Lacehim

I got caught short and bought a bag of Guatemala beans from Pioneer Roastery Yandina at the weekend. Very nice as espresso, but get lost in milk I feel. I find Pioneers beans to be one of the most consistent roasts on the coast if I ever need to buy roasted, I head there.

C-man

I agree- Pioneer has the best beans out of the 5 roasters we have up here IMO

borat123

Sri Lankan floor sweeping mix.  Surprisingly good, rich and sweet with plenty of body. It worked well in milk both as a mac and latte. Nice too as an espresso; it has a kind of 'dry' feel which I couldn't put a name to.

Koffee_Kosmo

on 1352808835:

Sri Lankan floor sweeping mix.  Surprisingly good, rich and sweet with plenty of body. It worked well in milk both as a mac and latte. Nice too as an espresso; it has a kind of 'dry' feel which I couldn't put a name to.

The dry feel ? It's called desert storm and its trying to suck your mouth dry KK

galumay

I am enjoying the Rwandan Inzovu Co-op from beangreen, I roasted up a few kilos in my blend and also did some as a SO, its drinking very nicely at about a week post roast.

borat123

on 1352809508:

The dry feel ? It's called desert storm and its trying to suck your mouth dry KK

Ha ha . I think astringent was the description I was looking for... As an espresso it had a distinct 'tea' flavour, which was not unpleasant; just surprising and kind of hard to describe.

borat123

Maybe even hints of sweet tobacco too.

beanflying

Finished off the last of a Honduran and Guatemalan COE roasts in the last few days. Don't tell anyone but the Honduran was the better of the two Also just finished off some Monsooned Malabar at between 4 and 5 weeks old. Lovely and smooth and better than at week 3 but a bit. This afternoons is one of a number of blow ins to taste this week. Contract roasted Ethiopian Blend, fairly dark roast but nice as an Espresso and coming through the milk really well.

mycuppa

on 1353732102:

Finished off the last of a Honduran and Guatemalan COE roasts in the last few days. Don't tell anyone but the Honduran was the better of the two

I agree.

mycuppa

This week - all limited microlots. Ethiopian Limu - less than 9 ton of this stunning microlot was brought into Oz. We only came across it 3 weeks ago and picked up the last 2 ton available. Limu provides a more consistent, reliable blender compared to the high variability you can experience with different lots of Sidamo's and Yirga's. This one has a beautiful lemon crush acidity that works very well in a blend, is super smooth and you can easy taste the inherent cup quality. It's actually quite a shame to blend this coffee as it stands alone well in Single Origin format. One of the more reliable tell-tale signs of quality Ethiopian coffees is when they ship them in grain-pro protectors. El Salvador El- Angel. A previous place getter in the 2006 COE and a wonderfully prepared bean. Just a small amount was brought in by the broker and we have churned through 2 ton in the last 9 weeks. The Santa Elena and Vista Bella are also well prepared and we are running the La Providentia pulped natural in select cafes. Sumatra Wahana Estate Natural. This is an expensive bean due to the majority of Sumatran coffees being wet-hulled, a natural is rare indeed. One word - MIDORI in a cup. The Burundi Mirango Lot #1 continues to be a fave - think sidamo with a wonderfully complex treacle finish.

Brett H

on 1353733341:

This week - all limited microlots. Ethiopian Limu - less than 9 ton of this stunning microlot was brought into Oz. We only came across it 3 weeks ago and picked up the last 2 ton available. Limu provides a more consistent, reliable blender compared to the high variability you can experience with different lots of Sidamo's and Yirga's. This one has a beautiful lemon crush acidity that works very well in a blend, is super smooth and you can easy taste the inherent cup quality. It's actually quite a shame to blend this coffee as it stands alone well in Single Origin format. One of the more reliable tell-tale signs of quality Ethiopian coffees is when they ship them in grain-pro protectors. El Salvador El- Angel. A previous place getter in the 2006 COE and a wonderfully prepared bean. Just a small amount was brought in by the broker and we have churned through 2 ton in the last 9 weeks. The Santa Elena and Vista Bella are also well prepared and we are running the La Providentia pulped natural in select cafes. Sumatra Wahana Estate Natural. This is an expensive bean due to the majority of Sumatran coffees being wet-hulled, a natural is rare indeed. One word - MIDORI in a cup. The Burundi Mirango Lot #1 continues to be a fave - think sidamo with a wonderfully complex treacle finish.

A great read thanks and very motivating... so many great beans as yet unexplored.  For any who are wondrring, YES, drawing Jeff on the bean swap was the absolute coffee experience 2012!

UNM

Started the day with a long black PNG  Kimmel peaberry roasted 22nd. Quite a departure from my normal routine as I  usually  have a straight  espresso. For a first attempt with new beans it came out remarkably well. Faster pour than the Brazil dulce I have been drinking recently. These pea beans take some work to grind - an extra second or so for a double  shot. Very pleasant in the cup, not as cloyingly sweet. I was probably ready for a change.

UNM

Brazil Ipanema dulce, as an aeropress long black, then a ristretto. roast was darker than my usual. Beautiful ristretto pour, but lacking complexity in the cup. Will probably use the rest in grinder blends. very easy bean to roast though.

UNM

PNG Kimmel pea berry. Never been able to get a fine enough grind with these beans before, best I used to manage was a slightly fast espresso shot. New burrs allowed me to get 33 mils in 30 seconds. Nice rich chocolate and a good  bite to it. Think I shall roast some more now I can get ristretto shots out of these beans. Must also try Turkish again

UNM

Harfusa. Siphon. 90 second steep time. Definitely improving thanks to James M suggestion of add coffee once water is all up top. Minor hiccup as I forgot to attach filter  spring today  :doh: so grit in lower chamber and post filtered with the neru sock. Keeping my eyes open for a cona. Siphon is just so much better than any other brew method if you are in the right mood.

admin

some beautifully roasted Yirgacheffe, courtesy Mark [3rd Crack] and Uncle Joe's Coffee

askthecoffeeguy

I'm drinking some Guatemala Antiqua and some El Salvador La Concordia at the moment both devine !