Just had a nice Burundi Buziraguhindwa from Counter culture

Best burundi I sampled this year. This coffee is very sweet, clean and delicate. Notes of lime and melon on the nose, the cup reveals sweet violet and tropical fruits, leading into a subtle lime finish. Sophisticated, yet simple. Great cup.

Ethiopia Suke Quto Peaberry Guji Oromia - 14g, 92C, 29s, 36g shot weight, 2.5 oz.
dry gingerbread cookie and spicy condiments against wild strawberries and rose petals, sweetness in background, moving forward in the aftertaste, while cookie crispiness and the berries jelly-like persist.
A bit exotic, but I love it.
Want more normal way - increase the dose to 14.2g - then you get slightly over 2oz shot (34.4g weight) in 28 seconds - fruit wine, leather, the wild strawberries (they're called poziomki in polish in case you don't know what fruit I'm talking about - smallish strawberries) and some spice. A tad of sweetness and the berries in aftertaste. Makes excellent dessert-like cup of coffee. Also great for americano.
With ginger, go the first option and you'll get a creamy, sweet-milk tasting cup of coffee.

What I have recent mornings is the option 2.

Spring break from Ritual Coffee. God it's good, nice balance of brazil and Kenyan, Chocolate, blackberry and tangerine notes.

Red Label Reserve Espresso from Cherry Hill coffee as an Americano today...only day 4 with my first espresso machine...an old La Pavoni EP and that was maybe one of the best coffees I've ever had. Nice creamy body, flavours of dark fruits and caramel...still feeling euphoric long after finishing my cup

I had my usual drip while getting my son ready for school; Ethiopian Bonko today.

Then I drove to the office, where my office mate had turned on the machine so it was up to temperature for me. Then I pulled shots of 4 parts Espresso Monkey, 3 parts Monsooned Malabar, 1 part Ethipoian Jimma, all roasted dark (466) except the Jimma (432). Shots pulled on the cool side - I don't measure, but I go by sound/flash boiling on the HX. Sweet, malty, hints of fruit/caramel in the finish.

Washed Ethiopia Yirgacheffe Koke Fair Trade & Organic, Full City roast.

Very interesting, differentiated taste. I settled at 14g, 92C, 2oz double shots and that's what I had todays morning too. Now in the afternoon was the last shot.
It was 36g in 36 seconds.

I brewed it also a bit over 2oz in 32 seconds and about 2oz, 40.5g in 39 seconds.

Light cream body and flavour is clean lemon brightness with herbal tea and spicy tones with some sweetness and a chocolaty touch, this 32 seconds way I even tasted cumin and crispy. Mostly stop point is the way to manipulate nuances of taste here, I kept the dose 14g all the time.
My 36s shots which I preferred were less spicy and more creamy and herbal, with a dark chocolate touch behind.

It has very nice first bite of lemon juiciness which also comes in the finish; chocolate and creamy aftertaste with more lemon in the 39s option.

Good coffee but I like my Suke Quto better.

Had my best shot ever out of the Presso this morning. 1/2 monkey espresso blend, 1/4 PNG Kimel, 1/4 Sidama Bonko, all roasted to full city.

Very warm portafilter/basket, 18 grams, pre-heated Presso, 15 sec pre-infusion, 30 second 1 3/4 oz shot, bittersweet chocolate all the way.

Made my first triple with the Suke Quto today. What a great surprise! It tasted very much the same as do its doubles (the fruit wine & leather mode) only with extended down fruits and a touch of wood aroma and heavier creaminess. And felt of course longer drink - great experience!

What I did was to open the grind one and a half notch and dose 20.5g to my triple basket. Most coffees I tried as triples so far needed also a temp jump to not come out too much fruity.

El Salvador El Topacio Bourbon, Full City

Fruity: 92C, 14.2g, 33s, should get you 36g, 1.5oz.

Balanced taste of peach and apple juice dressed in excellent, seductive aroma of vanilla cream.
It's very straightforward from first sip till the end, aftertaste is applejuice sweetness. Mouthfeel of a tad heavy old red wine.

Best as normal stop, no way any late - that was yielding some kind of citrus dry and bitter tone.

A good treat.

I've been dialing in some Belle from Klatch, I had tried it a couple years ago, but never felt like I really nailed it. While it's definitely in the traditional, chocolate, comfort food range of flavors, it is nicely complex, but also a little tricky to work with. Even after reading the reviews from last year (Favorite Espresso Blends 2010) it took me a couple days to get it dialed in. There's quite a range of flavors possible - from a lighter, brighter cup with some fruit (from faster flows), to what tasted like pure unsweetened cocoa. With small changes in grind, dose or temp having big effects on flow and taste. The best shots came this morning, and they were quite a bit better than anything else I had managed (they jumped all the way from "ok and interesting" to "wow that's good" with only a little tweaking). Some of the thickest body I've tasted, and lots of complex nut and chocolate flavors, along with the expected pungency and brandy.

If I can consistently get shots that good, Belle would jump to the top of my favorite 'traditional' espresso blends (Hairbender, Dolce, Toscano, Red Bird, Ambrosia). I'm crossing my fingers