Coffee talk

troutpocket said:
New bag day. Ethiopian dry process.
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I’ve been on a South and Central American kick. These Ethiopian beans roast up super quickly. I think I hit a good level pouring them out just at the end of first crack. View attachment 184729
I’ll rest it until Monday.
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And how was it?

I just roasted some Ethiopian for daily Aeropress. Some Shitaye coffee, hopefully won’t taste shi-tay.
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My espresso shots have been this Brazilian and really good, really interesting. I usually like the espresso roasts darker, which I did, and I did not care for it in the Aeropress.
My coffee snobbery just deepens.

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I stopped in Boon Boona on the Pike Place overlook walk a couple days ago and got an espresso and was super happy with it, again. It comes with a bubbly mineral water backer, a nice touch. They also had a gal roasting beans in a pan out front and brewing fresh free samples in a jebena (traditional Ethiopian clay coffee pot). That brew was good but it didn’t hold a candle to the espresso, for me.
 
@Matt B my first aeropress cup was excellent. Lots of soft berry flavors, kinda jam-like. I want to try a lighter roast as a batch of cold brew to see if the floral description comes through.

I went pretty deep into Guatemala, Brazil, Honduras, and Colombia beans starting last fall. I found a sweet spot for all of them, sometimes pretty dark. But all were on the big, bold flavors side. It’s fun to switch back to African beans that behave differently during the roasting process and taste like flowers and fruit.
 
Excellent! Just roasted a batch of Colombian beans. Stopped right at the end of first crack and let them coast out in the strainer. IMG_2273.jpeg
 
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