Well.. I decided not to open the Serra Do Bone until Saturday. Since I'm off today, Im going to be (continuing) working on my new house, however, that means I get to spend more time with my machine. I had myself a monster session, which ended only 15 or so minutes ago

For the 1st time in a couple months, the 1st coffee drink of the day was espresso. I didn't have any siphon coffee this morning, at all. I worked through about a 1/2lb, maybe a bit less, of the Brazil Fazenda Ambiental Fortaleza. Not the CounterCulture offering, my personal home roast. I roasted it on the lighter-ish side, what I would call a light fullcity. JUST under a minute after the END of firstcrack, I dumped the beans. As I said, I got it dialed in yesterday, and was pulling some wonderful shots this morning. This is a very tasty coffee, and as a Brazil, it surprised me with its ever-changing flavors.

Pulling at 16 grams, ~1.75oz in just under 30 seconds, at 200F. Pulled like this, there is oodles of chocolate malt and creamy walnuts and pecan. There is some fruit in the middle.. Flavors of dark cherry and apricot, with a slight cinnamon and nutmeg dusting. On the end, is some very creamy milk chocolate. However, if i stirred or swirled the cup, it was like a eating a Cookie made up of Pecans/Craisins/Choc. Chips and Brown Sugar. After a couple shots like this, I updosed to 17.5gr, pulled at the same temp, but the shot volume was ~1.25oz in 30-32 seconds. With this, the Chocolate became darker, with roasted hazelnuts and golden raisins. I made a cappuccino with one of these shots, which I just finished.. The shot mellows out in the milk, but doesn't get completely lost. The main flavors in milk were chocolate and cinnamon/cocoa powder.. I was unable to detect any fruit, but it was still a great cappa. I imagine, unless you pulled two shots, or maybe a "normale triple", that all would be lost in a 12oz latte.

Shortly, Ill be brewing up some Ugandan Bugisu with the Siphon. I did a Melange with this bean.. 75% roasted to about 30-45 seconds after the end of 1C, and the other 25% roasted about 10 seconds into 2C. Today it is three days off the roast. I also have a Clever Coffee Dripper and an Aeropress coming today, which I roasted some Sumatra Sidikalang for as well. And then this weekend, we will have the Serra Do Bone, as well as Ecco's Reserve and Organic Espressi. Should be a fun weekend.

Just finished off a pound of "Rocket Brand" espresso from a bag I had in the freezer. Been brewing it a little cooler than normal (Just flushed a little longer. No idea as to the exact temperature). Also reduced dose from 23g. to 20, and have started grinding finer. Seem to get a little more volume that way, although the flavor is noticeable weaker.

Anyway, today's Latte started with a pretty nice shot (ran it a little longer than I should have), and finished off with my best pour ever. Great way to start off the morning.

Hard to know - flu has knocked out my taste buds.

But it looked real purty.

Ecco Caffe Guat Maravilla - Absolutely gorgeous shot. Tons of sweet cherry and rich chocolate with a gorgeous orange zest acidity. Such a favorite!

Ecco Caffe Brazil Cachoeira - Lovely macchiato. Intense and rich caramel - buttery sugar goodness, with a very nice bittersweet chocolate and vanilla finish. Total comfort food.

4 Barrel Guat Buena Vista - (cupped) Total fruit bomb. Great structure and acidity with all sorts of fruit and floral notes (stone fruit, hibiscus, sour cherry, black cherry, grape). Like a perfectly balanced fruit punch.

Origins Colombia La Josefina - (cupped) Very clean, with an interesting savory and sweet acidity. Opens up as it cool. Strong tomato notes (paste, broth and vine) and very bright citrus acidity.

Origins Ethiopia washed Sidamo - (cupped) Quite balanced and complete. Simple stonefruit and grape notes and light molasses / raw sugar cane sweetness.

The standout- Stumptown Guatemala Santa Cruz-as billed "sweet chocolate, apricot, toasted almond..." Another favorite- Stumptown Guatemala Finca El Injerto Bourbon- "Dutch Chocolate, Almonds..."
The disappointment- Guatemala Finca El Injerto Pacamara- The vegetal flavor overshadowed all else.

Cappuccino corretto. Was awesome. Somehow, unintentionally, a face appeared in it.

Local roaster's last year's Mexican Chiapas Alturra. As a capo and wonderful. Still pulling usually with the Cremina.
-Richard

Had two very nice cappucinos this morning. One made with Ecco's Organic Blend, and the other with Ecco's Serra Do Bone. The Serra do Bone, uposed to 21grs, pulled at a hiar under 2oz in 26 seconds, made a great capp. Just finished a brewed cup of El Salv. El Borbollon, also from Ecco. Super awesome coffee. Going to brew up some Ethiopian Guji Sidamo home roast in a little while.

There are few things more fun to do on a rainy saturday, then drink coffee all day

I made a press pot of El Salvador, Jabali this morning. It was absolutely excellent. You know how sometimes you can just feel that the coffee is going to be good as soon as you open the bag? This was one of those times. The fragrance was all dried fruits, while the aroma was chocolaty and mildly sweet. The flavor had mango, strawberry and dark chocolate and was bolstered by a creamy, almost syrupy body.

I'm going to try it through the chemex tomorrow and I just hope it carries over that delicious fruitiness.

This coffee is an accurate reflection of the passion that the Jabali co-op members put into their crops. You can taste the dedication.

2008 crop El Sal Orange Bourbon from Sweet Maria roasted on Jan 2 stopped at 225 C (<1min 2c) 11min30s. Lots of bright citrus as espresso which I converted into a strong americano which toned down the brightness to great effect. Where is the chocolate that some describe in this coffee?