[ChiarasDad]

Cuba Serrano Superior came to my regular roaster (MacBeans) shortly after I read vintagecigarman's post, so I added a bag of that to my order. Had it as espresso this morning and used it in the presspot for my wife.

As brewed coffee it's extremely nice. As espresso I still have some tweaking to do before I settle on an opinion (also it's very gassy at this point, having been roasted only yesterday).

 

[JCSweden]

da Matteo Chelba (pulped natural Yirgacheffe) in Aeropress. Very full bodied, fruity and really sweet.

Does anyone else experience Aeropress as giving much more sweetness than French Press or Eva Solo? It's been a while since I used the Aeropress and was pleasantly startled at the dramatically increased clarity and almost mindblowing sweetness that came through. Perhaps a quality of the coffee or my brewing technique of course...

Or could it be that the increased number of fines in the French press coffee not only changes the mouthfeel but adds a 'dryness' that counters sweetness?

Jon (who is missing having colleagues at work with whom to discuss such nerdy things!)

 

[vintagecigarman]

I take an Aeropress to work with me to ensure a good coffee. Used to use a French press i work, but the Aeropress makes by far the better coffee imho, and I'd hate to be without it. It's also part of my luggage whenever I stay in a hotel.

 

[Glenn]

Tonight, I am enjoying an amazingly citrusy coffee, with red apple tartness, hints of apricot and black cherry.

Sublime as a pourover

Keep an eye out for it on the Union Roasted website - it should be hitting the webshop soon

 

[ChiarasDad]

espresso: MacBeans Cuba Serrano Superior, dialed to a really tight ristretto. Delightful. Just deep richness. Does not have my customary chocolatey thing going on, but that is perfectly all right. It's delicious.

 

[vintagecigarman]

Glad to hear that someone else likes the Serrano! One of my absolute all-time favourites. It's quite forgiving in a home roast, and has helped me refine my roasting technique with very little wastage, as everything that I've roasted from start of first crack to 10 seconds into second has been totally drinkable.

 

[ChiarasDad]

I'm looking forward to experimenting with many more bags of it. It's really, really good.

 

[HLA91]

Kenya Peaberry Medium Roast from whittards. I found it "refreshing" & extremely citrussy (is that how you spell it?)

 

[Glenn]

Square Mile Summer Espresso (at Ginger & White)

Union Kenya Karimikui mill AA (as a Hario V60)

Has Bean Espresso Blend (as espresso)

Has Bean Espresso Blend (as a mypressi TWIST)

 

[BanishInstant]

Has Bean Malawi Viphya Geisha. A super ristretto - still dialing in for espresso.

 

[ajc-79]

Just de-lurking.. at the moment i'm on MAX Coffee's 'Morning Coffee Blend' which somebody kindly sent me from New Zealand. It makes a serious espresso shot. Dark as the night and with a kick like a horse. Awesome.

 

[Glenn]

I haven't had Max in a while now. Last time was the trip to NZ where we got married (I am from NZ originally)

Kerikeri has a few decent cafes and some great vineyards nearby too. Oh and the fishing is amazing... I digress

 

[timdickinson]

I'm drinking some Brazil Fazenda Cachoeira at the moment which is beautiful (or was yesterday before my espresso machine broke - grrrr).

 

[Glenn]

Today I am enjoying Panama Esmeralda Naranjo, a Geisha varietal, which was Lot 6 from the Esmeralda Special Auction (details here)

This auction lot was purchased by HasBean and it can be found on their website here

Tastewise there is a hint of lemongrass, rounded off with blackberries and a touch of mint, this is a coffee to savour.

Steve scored it very highly and I can see why, it is bursting with flavour. With grapefruit and apricots on the nose there is a very tropical feel to this coffee.

I enjoyed this as an espresso, with a silky sweet taste in milk (as a flat white) and found it also worked well in the Aeropress too

 

[vintagecigarman]

Gosh, that's a lottery winners' coffee there, Glenn. Thought I'd give it a try - then saw the price! On the other hand, maybe I'm overdue a special treat....

 

[ChiarasDad]

Just back from holiday. Today's cup: Blue Bottle Coffee's 17 ft Ceiling.

It's good. Far from being as delicious as it was at my favourite café of the trip (separate post to come, but I'll note here: LM, Robur, bottomless PFs, and baristas that know how to use all of that to advantage), but good enough considering it's my first attempt with this blend.

The PID kit arrived in my absence and I'll be PID-ing the machine today, then trying some more shots. With 8 time zones' worth of jet lag to combat, it's probably a good day for it.

 

[Osh]

Welcome back.

Love to hear how the PID will work out for you. Have you done any testing of temperature of the Classic during normal, non-PID use?

 

[HLA91]

Has Beans Four Bean Blend

 

[ChiarasDad]

Thanks. I'm afraid I don't have any useful insight on the temperature range of a stock Classic. I honestly didn't pay attention until after my thermostat was in a pretty advanced state of failure and clearly needing to be replaced. Up to that point I hadn't planned on adding a PID, but once it became clear that I was going to be buying parts and opening the machine up in any case, I thought I might as well upgrade.

The PID is now installed (took a little over an hour and a half) and seems to be working well, but I don't have a lot to say about its effect yet since I am working with a coffee I haven't tried before and don't really have a before-and-after point of reference. Sometime next week I'll probably be back on one of my usual coffees and then I should have a better idea how much value the PID is giving.

 

[ChiarasDad]

Blue Bottle 17 ft Ceiling. 20g (in my new bottomless PF), PID @ 229F, 45 second ristretto and WOW. Marvelous goodness.