kevlar Senior Member Joined: 25 Mar 2008 Posts: 23 Location: Winnipeg Expertise: I love coffee
Espresso: Miss Silvia Grinder: her friend Rocky
Posted Wed May 28, 2008, 6:02pm Subject: So what are you drinking and how are you brewing it today?
I saw Mark's twitter post on the main page about the Finca Matalapa from Intelly and thought this might be an interesting topic to start. So here goes. I just switched today from the Finca Matalapa and was brewing it in my french press. Ground with a Rocky on 55 (calibrated to absolute zero which is 1 below the zero mark). I found it a little acidic for my liking personally, it just seemed to lack clarity. I tried it at 3, 31/2 and 4 mins and 4 was certainly better but I was still expecting more. Today I opened a pound of the El Gallo organic breakfast blend, ground the same and left for 4 mins. Tasted great lots of green apple and spice notes.
Mark any suggestions on the Finca? You seem to be getting something with it I'm not.
Posted Wed May 28, 2008, 6:29pm Subject: Re: So what are you drinking and how are you brewing it today?
Currently I'm drinking my home-roasted Monsooned Malabar from Sweet Maria's current lot. I've roasted it to a full city plus level. I've been switching between a drip in the Technivorm and a moka pot. I've been putting off roasting more Mokha Mattari for lack of time, but I should be able to roast another pound on Thursday. I'll be done with the Malabar by Sunday so that should give the Mattari plenty of rest.
SL28ave Senior Member Joined: 19 Mar 2004 Posts: 769 Location: Rockville, MD Expertise: I live coffee
Grinder: Baratza Virtuoso Drip: Technivorm
Posted Thu May 29, 2008, 9:07am Subject: Re: So what are you drinking and how are you brewing it today?
Kenya, Nyeri, Kangocho "Slightly Darker Roast" roasted by Terroir on May 27th. Brewed using a Virtuoso dial set at #26, and a Technivorm with water to #6 in the reservoir. 49 grams of coffee. White currant, blueberry, turkish figs, simple dark chocolate and scorched earth. Dense, gummy body with embellishments of juicy gobbiness.
CoffeeRoastersClub Senior Member Joined: 6 Jul 2005 Posts: 2,143 Location: Vernon Expertise: Professional
Espresso: Vintage La Pavoni Lever... Grinder: KitchenAid Pro Line Burr... Vac Pot: Vintage Silex Drip: Aeropress, French Press Roaster: "EL SUPREMO" w/QuikSPIN-CRC...
Posted Thu May 29, 2008, 9:14am Subject: Re: So what are you drinking and how are you brewing it today?
Poor Mans Blend from www.CoffeeBeanDirect.com , roasted to Full City, brewed in Brikka and Aeropress.
Posted Thu May 29, 2008, 9:38am Subject: Re: So what are you drinking and how are you brewing it today?
Ethiopia Idido Misty Valley from SM roasted 3 days ago to FC++ on Behmor grounded on Rocky, setting 50 4 minutes French Press using 30 grams coffee to 24 oz water (6"cups")
blunted acidity, mild fruited berry flavors with bittersweet noir roast flavor. A very pleasant cup, but qnot as exciting as this Idido Misty Valley should be: next time will roast lighter.
Posted Thu May 29, 2008, 2:56pm Subject: Re: So what are you drinking and how are you brewing it today?
Nicaraguan Highgrown, PNG Bunum peaberry, Ethiopian Harar Longberry 50/25/25 blend home roasted. Makes a rich espresso, hints of chocolate and fruit, good mothfeel and aftertaste. Great in a latte.
peregrina Senior Member Joined: 30 May 2008 Posts: 24 Location: Kansas, USA Expertise: Pro Barista
Posted Sat May 31, 2008, 9:41am Subject: Re: So what are you drinking and how are you brewing it today?
Nicaraguan Limoncillo Estate, roasted at Broadway Roasting Company in KC, french pressed of course.... Perfect body, perfect flavour balance, one of the best I've had in a long time.
Also a Rwandan, home roasted by my dad, usually I adore his coffee but I havne't been impressed by any Rwandan coffee in general.
SL28ave Senior Member Joined: 19 Mar 2004 Posts: 769 Location: Rockville, MD Expertise: I live coffee
Grinder: Baratza Virtuoso Drip: Technivorm
Posted Sat May 31, 2008, 9:51am Subject: Re: So what are you drinking and how are you brewing it today?
peregrina Said:
Nicaraguan Limoncillo Estate, roasted at Broadway Roasting Company in KC, french pressed of course.... Perfect body, perfect flavour balance, one of the best I've had in a long time.
Also a Rwandan, home roasted by my dad, usually I adore his coffee but I havne't been impressed by any Rwandan coffee in general.
Is the Limoncillo the JavaNica cultivar? It is if the beans look relatively thin and long when compared to most Central American coffees. One of Limoncillo's JavaNicas placed second in this year's CoE. click here
I had a very nice Intelligentsia Rwandan a couple weeks ago. But, given the season, perhaps your best shot for a great Rwandan is to wait until the Fall and buy any brand new arrivals or Cup of Excellence winners.
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