What coffee am I drinking at the moment?

LeroyC · May 2016

I've been trying some blends as well, mostly for milk drinks. I put together a really nice one a couple of weeks ago and haven't really managed to improve on it. This week's blend wasn't bad, but still not as good. The good ones have been Brazilian based, with some Timor and another one or two origins for highlights (such as Mexican). But lunchtime today was the Timor on its own in a latte, which was very enjoyable:

LeroyC · May 2016

I just tried the Timor FTO as an espresso. Wow! Soooo nice. Full bodied, medium acidity, huge crema and actually fairly sweet, so I must've really nailed the roast on this batch.

Brett H · May 2016

Okay Leroy... Now I need another coffee. I hope mine is as good as yours. I'm drinking a DiBella sourced Peruvian that I roasted to the first snaps of second crack. It's a typical mild Peruvian that looks amazing, smells terrific and would be better in a blend for my tastes.

Cuir Beluga · May 2016

Ministry Grounds Mexico Oaxaca at the mo :coffee2:.

LeroyC · May 2016

on 1463187161:

Ministry Grounds Mexico Oaxaca at the mo :coffee2:.

How did you go roasting this Sue? They're the hardest bean I've had so far and I had to really hit them with some serious heat to get a good result. Very nice as an espresso now that I've got the roast right.

Cuir Beluga · May 2016

I did ok with them, Leroy, I opted for P1, once 1st crack started I hit P2 then let it go until just before anticipated 2nd crack then hit cool. This was a 200 gm batch.

LeroyC · May 2016

on 1463201289:

I did ok with them, Leroy, I opted for P1, once 1st crack started I hit P2 then let it go until just before anticipated 2nd crack then hit cool. This was a 200 gm batch.

I did the same for the first batch I roasted, but it was bigger (250g I think?) so I felt it ended up a bit underdone. The 2nd batch went better as I dropped the size to 200g from memory and I think I went into manual mode at 100% when the fan kicked in. I like these beans. They don't really go with milk in their own, but make a nice espresso and are great in an espresso blend as a highlight at <20%.

FreshCoffee2 · May 2016

A very nice well rounded New Guinea coffee for the last few days. Will finish this morning. By the way Sue, were you supplied with any info regarding the locality or plantation name of the Oaxacan coffee? This area (actually, a state of Mexico so a large enough area, but with most of its plantations to the south in the Sierra del Surr) is a "pet" interest of mine and I've visited and stayed in some of its coffee growing areas, so it would be nice to know where your coffee is from if the info was supplied to you

I am imagining it is probably a "pluma" coffee.

Cuir Beluga · May 2016

on 1463222738:

I did the same for the first batch I roasted, but it was bigger (250g I think?) so I felt it ended up a bit underdone. The 2nd batch went better as I dropped the size to 200g from memory and I think I went into manual mode at 100% when the fan kicked in. I like these beans. They don't really go with milk in their own, but make a nice espresso and are great in an espresso blend as a highlight at <20%.

I have just been sticking to 200gms at a time, 400gms is probably more practical but I am still at the want to try everything phase so I like to move on quickly :D. I drank them with milk and quite enjoyed them but it is safe to say my palette is far from developed :coffee2:.

on 1463358141:

A very nice well rounded New Guinea coffee for the last few days. Will finish this morning. By the way Sue, were you supplied with any info regarding the locality or plantation name of the Oaxacan coffee? This area (actually, a state of Mexico so a large enough area, but with most of its plantations to the south in the Sierra del Surr) is a "pet" interest of mine and I've visited and stayed in some of its coffee growing areas, so it would be nice to know where your coffee is from if the info was supplied to you I am imagining it is probably a "pluma" coffee.

Mexico is one of my dream places that I would like to go one day

. This is all I have (taken from Ministry Ground website), Region: Oaxaca Producer: Collective of small farms Soil: Volcanic Processing: Washed Varietal: Bourbon, Mundo Novo, Typica Altitude: 2000 masl Currently drinking Ethiopia Sidamo.

FreshCoffee2 · May 2016

Thanks for that Sue. Shame they dont advise what collective, it doesnt need to be a secret as no one is going to try and circumvent the importer by trying to go direct to the coop...unless you actually happen to be there and buy 500 grams for personal consumption. Importation from these areas is too hard except for the very dedicated that want some kind of commercial quantity.

Cuir Beluga · May 2016

You're welcome. I don't know, far from it, but maybe they don't think that sort of info would be of any interest to the general public like me. Just a guess of course and I could be way off

. Currently drinking Colombia Finca Veracruz.

Brett H · November 2016

I have in my hot little hands a pack from a MyCuppa of a Pony Express (if you don't subscribe to the MyCuppa Newsletter you're missing out... majorly) and a AA PNG that smells amazing (roaster's choice). Once again I am shocked at the value for money on offer by Jeff at MyCuppa.

Lwowiak · August 2017

My family and I have been enjoying a magnificent coffee over the past few days. A Brazil Ipanema Yellow Bourbon microlot. A natural processed from Fazenda Rio Verde. Balanced acidity with a lasting aftertaste of mulberries, raspberries and turkish delight. A creamy body with a slight sweet milk chocolate finish in a milk based drink. As an espresso, or with milk, it has been praised by the increasing number of people who just happen to pop around. I had it as a flat white on Thursday morning before driving into Brisbane for a meeting. I could still taste it over an hour later. I joined my colleagues for a coffee (at a reputable venue), and was so disappointed with the coffee that was served. It did not compare. A pleasant reminder of the quality of coffee served at home.

Brett H · August 2017

Yes!! I was sorry to miss yo yesterday mate but am really grateful for the bean delivery. They look and smell so fresh compared to other green bean offerings on other sites and if they're anywhere near as good as your last lot I'll be ecstatic!

Simon · August 2017

on 1502493207:

My family and I have been enjoying a magnificent coffee over the past few days. A Brazil Ipanema Yellow Bourbon microlot. A natural processed from Fazenda Rio Verde. Balanced acidity with a lasting aftertaste of mulberries, raspberries and turkish delight. A creamy body with a slight sweet milk chocolate finish in a milk based drink. As an espresso, or with milk, it has been praised by the increasing number of people who just happen to pop around. I had it as a flat white on Thursday morning before driving into Brisbane for a meeting. I could still taste it over an hour later. I joined my colleagues for a coffee (at a reputable venue), and was so disappointed with the coffee that was served. It did not compare. A pleasant reminder of the quality of coffee served at home.

Ah just stumbled upon this thread, great idea! Ah wow that Brazil bean sounds incredible, what a treat, and those coffees that you can still taste for hours afterwards... *drooling* Whilst I'm letting my Harrar beans rest a little more, I only drank half the shots when I was trying to dial them in (so as not to overconsume XD), and chucked the rest in a cup in the fridge, just for fun and to see what they taste like in a few days. So as blasphemous as it is (and as I had no other coffee around), decided to boil the kettle, fill a cup, and pour equivalent of a double shot (cold, and about 40g worth) over the hot water, and drink it is a long black. Was actually surprised, and I quite enjoyed it! Of course definitely doesn't compare with a freshly made long black by any means, you could tell haha, but still had alot of nice flavours coming through! Something worth considering rather than dumping extra shots down the sink

Brett H · August 2017

Beats instant and certainly beats Nespresso!

K_Bean_Coffee · August 2017

Roasting a Columbia and PNG blend today. Yum

K Bean - Coffee Machines Sent from my iPhone using Tapatalk Pro

Simon · August 2017

Oh that sounds delish......

Simon · August 2017

Just tried the washed Kenya AA beans at day 9 post-roast as an espresso... wwwowza haha, incredible. Even from a complete guesstimate of what grind/dose for a first shot! Was even quite a fast pour with 21g in and 45g out in 20s, but poured really evenly, beautiful orangey-mandarin flavours, zesty acidity, just delicious! Didn't expect that taste from a super fast pour, thought it would be much more sour haha

LeroyC · August 2017

A 50/50 blend of Colombia ASPRO Timana and Monsoon Malabar made for a very tasty espresso yesterday.

askthecoffeeguy · August 2017

im drinking an Ecuador Hakuna Matata single estate coffee from Five Senses at the moment - its so fresh that its still vigorously degassing, so the palate is still a bit flat as well, but despite that the nose is amazing! It smells like a mixture of yeast flakes combined with some exotic fruit, and its very distinctive! Im guessing the the aroma will develop as well because its as I said only a few days post roast, but even so its bloody delicious! P

Simon · August 2017

Haha Hakuna Matata... sounds awesome.. what a wonderful phrase! Currently drinking double espresso (21g in, 46g out in 30s) of Columbian Excelso (fairtrade and organic), choc and caramel galore! Still a bit of harshness in it, so might try loosen it up or dose down a bit, or perhaps cut the pour shorter

Edit: followed by a double shot latte

askthecoffeeguy · August 2017

on 1503976963:

Haha Hakuna Matata... sounds awesome.. what a wonderful phrase! Currently drinking double espresso (21g in, 46g out in 30s) of Columbian Excelso (fairtrade and organic), choc and caramel galore! Still a bit of harshness in it, so might try loosen it up or dose down a bit, or perhaps cut the pour shorter Edit: followed by a double shot latte

sounds like a winner - how many days post roast is it? I usually find that the colombians take 10 days or so post roast to rally come into their own P

Simon · August 2017

They're 15 days post-roast, yeah I made sure I waited at least 9 days, just still working out the new grinder and best distribution... The second pour I lowered the dose a bit to 20.5g, and got 33.7g out in 27s... This is not making sense, I lower the dose and the pour slows down?? Haha bizarro world.... Although the first the shot took until 18 seconds to come together into a central pour (in the naked), this shot didn't come central at all, but had a dead spot in the centre with about 2-3 separate 'streams'... So either I didn't purge enough for first shot (OR second), or distribution wasn't great in second shot, as it didn't come to a central pour, and therefore too much resistance in the puck and less volume out... Scratching my head vigorously haha

Simon · September 2017

Poured myself a "magic" with the Columbian Excelso, hadn't had one of those in awhile... I do believe I said afterwards... "That was magic!!!"

askthecoffeeguy · September 2017

hate the name love the coffee the name was made up by the baristas at St Ali in Melbourne and somehow it caught on - Im drinking Columbia Santa Maria at the moment from Montville Coffee and its bloody lovely ! Pat

Simon · September 2017

Ahh we were talking about where the name possibly came from the other day... didn't know that! Yeah funny name haha

askthecoffeeguy · September 2017

I called it a 'magic johnson' at my cafe in melbourne coz i wanted to personalize it a bit!

_maatt_ · September 2017

Ask five Melbourne baristas and you'll get six different origin stories [emoji23]

Simon · October 2017

Was down to the last dregs of beans (9g or so), and thought, "Hmmmm.... could just brew this up filter style as usual... orrr I could whip out the ol single filter basket and single spout!" So... I did haha. Gave it a crack, and I was pleasantly surprised! About 8 grams in, yielded 19.5 grams out in 19s. A little fast so will go bit finer next time if the occasion arises hehe, but I WDT'd it, nutated it, really tried to get it packed in properly in the very strange single shot basket. Was quite nice! (Drank as an espresso) There was little to no body haha, was very light, had an almost tea-like texture, amazing aroma, nice sweetness, chocolatey. Not in your face at all. Am definitely gonna try this sort of thing more often (yeah... this sort of activity is bordering on insanity right.. look out!), and I think it's healthy to not get too bogged down in sticking with the usual routine/drink and to experiment a bit with curiosity and fun. It's good for me anyways haha

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