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Hey. To my surprise I couldn't find a thread here on all things experimental (anaerobic, yeast inoculation, thick layering etc). I'm all about the funk these days and nothing else excites me somehow.

In the last couple of months I've tried some amazing stuff from Horsham (Bwishaza Thick Natural), Crank House (San Pedro Pineapple Candy), Hasbean (Costa Rica Sumava Lactic Fermentation), Mad House (some funky anaerobic thing) and loved them all both as a filter and espresso (to some people's surprise).

Just want this to be a little cosy (albeit niche?) place for everyone to post links to similar beans, comment etc.
 

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Great thread Zeak. Sounds like the type of beans I go for, although I haven't tried some of the processes you mention. However, I almost exclusively buy natural these days for intensity of flavour. Just on with these from Craft House, which whilst great, aren't quite in the James Brown league of funkiness. Looking forward to some interesting recommendations on here........
 

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Yess, first customer (to this thread)! I might need to give South American SOs a try again as last few bags were mostly African, half way through at the moment. I drink mostly espresso during lockdown as I have a 24h access to my machine and find most of the espresso-specific beans quite...boring? Obviously there's a bottle neck in a form of my pretty mediocre setup and I might not be getting the full picture, but I'm trying my best. Having said that, the aforementioned Bwishaza made me order another bag and used it solely for espresso. It was a proper 'Wow, now that's cool!' moment.

I might give the Pineapple Candy another go but this time grab a kilo(yolo) from is apparently nicer than Cranhouse's according to some here.

There's also this rarity from Hasbean that I'm eying. But it feels almost a crime to use it for presso.
 

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Just want this to be a little cosy (albeit niche?) place for everyone to post links to similar beans, comment etc.
Nice idea, like a little reference tool. I'm buying random coffees from roasters people on here speak well of but any further info on them will be interesting.

I'm not getting on with the Crank House San Pedro Pineapple Candy though, I've only had 4 cups out it I think, can't say I'm looking forward to more unfortunately.
 

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Nice idea, like a little reference tool. I'm buying random coffees from roasters people on here speak well of but any further info on them will be interesting.

I'm not getting on with the Crank House San Pedro Pineapple Candy though, I've only had 4 cups out it I think, can't say I'm looking forward to more unfortunately.
Surprised to hear this. I have the same coffee on at the moment and I can honestly say if I drowned in a vat of it I'd die a happy man. I don't have a busting lot left now and I am already looking forward to next years crop arriving.
 

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Surprised to hear this. I have the same coffee on at the moment and I can honestly say if I drowned in a vat of it I'd die a happy man. I don't have a busting lot left now and I am already looking forward to next years crop arriving.
I surprised myself. I have quite varied tastes, I paid £300 for a tasting menu at the Ledbury but my favourite cheese is McDonalds square cheese. Thought I'd try some higher end coffees with these strange flavours, but maybe I'm a 'chocolate and hazelnut' kind of guy. Wish I'd kept the bag, I'd send it to Zeak.
 

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Discussion Starter · #10 ·
Surprised to hear this. I have the same coffee on at the moment and I can honestly say if I drowned in a vat of it I'd die a happy man. I don't have a busting lot left now and I am already looking forward to next years crop arriving.
Haha. Just stole another kilo from you .)

Was casually reading about anaerobic and other experimental fermentation processes today and what surprised me was that, by the looks of it, it is a fairly new thing that's just starting to get momentum. Is that so?
 

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I surprised myself. I have quite varied tastes, I paid £300 for a tasting menu at the Ledbury but my favourite cheese is McDonalds square cheese. Thought I'd try some higher end coffees with these strange flavours, but maybe I'm a 'chocolate and hazelnut' kind of guy. Wish I'd kept the bag, I'd send it to Zeak.
The Ledbury thou is one of my favourite restaurants 👌🏻 I quite liked it in expresso tbf very very fruity haha
 
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The Ledbury thou is one of my favourite restaurants 👌🏻 I quite liked it in expresso tbf very very fruity haha
Yeah it's great, among the world's best according to those that rank these things.

It definitely is fruity! Of all the notes I've tasted so far, I think the pineapple flavour in this Crankhouse might be the strongest. There was a lot of raisin in the last Artisan one I had, (Janzoon?), but this is on another level.
 

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Haha. Just stole another kilo from you .)

Was casually reading about anaerobic and other experimental fermentation processes today and what surprised me was that, by the looks of it, it is a fairly new thing that's just starting to get momentum. Is that so?
I am starting to see anaerobic fermentation popping up on offer lists more frequently but it is still a very small proportion of coffee.

It does add an unusual edge to coffee and only works for certain lots. I personally I really like it. I am hoping at some point to see if I can get in the same coffee one fermented and one natural. I would like to offer them as a pack so people can compare them. That is for the real nerds amongst us 😁😁
 

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Discussion Starter · #20 ·
I am starting to see anaerobic fermentation popping up on offer lists more frequently but it is still a very small proportion of coffee.
It does add an unusual edge to coffee and only works for certain lots. I personally I really like it. I am hoping at some point to see if I can get in the same coffee one fermented and one natural. I would like to offer them as a pack so people can compare them. That is for the real nerds amongst us
Oh man, sick idea!
 
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