I’d want to see notes of pink / strawberry lemonade. That one also has a weird fermentation process that I’ve never seen before.
1 Like
I’d totally just buy one and try it out but seems like it’s available to wholesalers only?
That’s weird. It’s the only stockist they provide for USA and it looks like Rhino dealers aren’t carrying it (yet). I found a site in Singapore with a pre-order and Feb 2023 delivery, so maybe it hasn’t actually shipped yet. Honestly though, it would be trivially easy to build something similar for way less. It’s basically just a retort / burette stand ($30) with a stainless steel whiskey stone ($15 for set of 2). Need some kind of screen / strainer to hold the stone which would be a few bucks. I’m guessing I could easily throw this together for $50 though, and this dude already did it:
What the fuck?
2 Likes
I’ve had a gesha from that farm, roasted by B&W, that was pretty excellent but I don’t have any familiarity with Zest at all (really had very little exposure to austrailian roasters in general)
Some of these coffees from AG are just weakly sour acidic no matter what I do. Can’t figure out if that’s the profile or if something is off. Anyone else having more success? The only one that consistently gave me a sweet cup was the orange bourbon CoE winner. I’ve rested all of them as suggested. My grind sizes have covered a wide range from medium-fine (5A) to medium coarse (9A) and that doesn’t seem to do much, and water temps have ranged from 200 F to boiling.
My current thinking is that the culprit might be water chemistry because it tastes similar to the result you get brewing LRSO with distilled water. If you do that, the acidity won’t be rendered properly and you end up getting this weak, limey acidity with a bitter and salty aftertaste. That’s why I’ve made the point many times that the alkalinity is the most important water property, but the problem with alkalinity is that it’s tough to measure accurately.
1 Like
nope same here, the Konga was frustrating, I went through two bags and in getting the bummer sour to go away everything else got muted, by the end the cups were consistently decent but I never had a cup as good as the first one, shrug. But the Divinia Providencia has always been tasty without much fuss, medium-coarse grind at 204F in a V60/01, 15:1 or a little under, brewing to lean into the sweetness, brew time usually ~3:30
1 Like
got a new setup a couple of months ago. Got it pretty dialed in now. Anyone got any Espresso bean recs?
6 Likes
Finishing off some Vita beans from here. Really good. Makes insanely good iced lattes and mochas. I’ve been drinking it straight, but it’s better with milk or foam.
1 Like
Under the theory that there’s simply still too much CO2, I tried grinding coarser and increasing contact time significantly by using the slowest V60 filters I have (see this post). Water directly off boil and pulse poured to low water level to decrease pressure. That produced a decent-but-unremarkable cup of this Los Nogales (Honduras) and seemed to tame the weak sourness.
Another trick you can do as a test is grind several hours prior to brewing or even the night before, preferably stored in an airtight container with a CO2 release valve (i.e., an Airscape canister or an empty coffee bag). The offgassing rate increase exponentially by doing that. Finally, sometimes I’ll even do a press / cupping brew then run it through a filter to get a better idea if it’s the profile or an extraction issue. I also struggled with the Konga but dense Ethiopians notoriously suffer from this problem of being difficult to penetrate, and I’ve noticed that many people drink them as an immersion or hybrid.
1 Like
Which profile do you want: traditional or Nordic? If you want the wild flavors and can handle the acid, start here:
1 Like
@pvn do you have any reviews for coffee/espresso in Denver? I think you were recently visiting and I’m curious if you found some good coffee places.
I had a trip planned right before christmas but we cancelled due to incoming snow. I think I may be going next month.
Saint Joseph Hospital Foundation? Google needs to work on that.
oh that’s an architectural thing, check out this brickwork
Ah. Well, I take it back. Google maps is apparently better than I thought. I don’t know how to make it do that what you did. I thought you just did a search for coffee spots.
I live very close to rivers and roads. Although it’s the closest coffee place to me I don’t like it as much.
That map is missing queen city coffee, which is 3 blocks from rivers and roads (30th and Welton). In that general area of town (RINO), Crema is one of the businesses that has been here the longest, definitely worth a try.
Let me know if you need some recs for food/drinks in RINO, there’s a lot of good stuff around here.
1 Like
Thanks for the recs!
Here’s another that makes slightly more sense to me. Luna (Canada) is considered to be among the best roasters in North America.
You can order a full kilo which gives you 50-60 shots to play with at a substantial quantity discount. Current industry trend among the best roasters is 250g (sometimes 100g) bags, and that sucks for espresso since you could easily burn through just dialing in. It’s a trope in here that we burn through 3/4 of a bag dialing in filter coffee which isn’t as finicky as espresso.
Keep in mind that this is still considerably lighter than traditional espresso roasts, but not as light as Luna’s other coffees which have the potential to melt your face off if you fuck up. Advantages of this specific coffee having more development are attenuated acidity and easier extraction:
If you remember Marshmallow Magic, this is very much the same style as that was, still lightly roasted just with a bit more development to soften the acidity and herbal quality of the IHCafe90 and make pulling shots easier than with the filter profile.
Wendelboe coffees I recommended before probably have similar profile but might want to order > 250g of each. Finally, if you make a ton of espresso and 1 kg doesn’t sound like much, there’s also the Dayglow espresso package:
They ship you a random coffee each month from a curated list of a dozen or so of the best roasters (Luna currently on the list). It’s 5 lbs (domestic) / 2 kg (intl) which is a lot of coffee, but might make sense if you’re pulling high volume.