How was your morning coffee today? - Page 4

by **brokemusician77** on Wed Apr 08, 2009 1:44 pm

Terrible. I bought 1/2 lb of regular & 1/2 lb of decaf yesterday, from the place I usually get my beans. They're even more stale than usual.

The shot was so bad, that even after I put it in a Latte I poured 1/2 of it out. I've had sink shots, but never a sink Latte. (Except from you know who... S.B.)

by **EricL** on Fri Apr 10, 2009 4:36 pm

I ran out of Hairbender, so cranked the temp down and tried some the Stumptown Guatamala Finca el Injerto in the espresso machine. Pleasantly surprised. No grind adjustment, and got a nice ristretto pull with beautiful velvety crema. Will have to continue this single origin experiment on later.

by **malachi** on Mon Apr 13, 2009 12:10 pm

Lovely.
New crop Fazenda Cachoeira from Ecco Caffe.
Subtle, elegant and balanced. Floral aromatics, honeyed fig, light chocolate notes and soft sweet fruits.

by **Fullsack** on Mon Apr 13, 2009 1:09 pm

AndyS wrote:<image>

gyro wrote:<image>

Hey Andy, Chris, Those would be great entries for the H-B Photo Contest

by **mivanitsky** on Mon Apr 13, 2009 4:10 pm

Excellent today. Pulling ~17g doubles of Ecco Caffe Beloya (not the one they call espresso). 203 was a bit hot, so I turned it down half a degree, and perfect mix of muted chocolate and strawberry, and some other sweet taste like dilute raspberry, but not exactly, that my mediocre palate cannot quit identify. Between my sister in law and I, we had six.

-Mike

by **JmanEspresso** on Mon Apr 13, 2009 4:47 pm

Quite good in fact. Had some gautamala La trinidad from SM. Full city.

It was a nice SO americano, pulled as a normale. It'll get dialed down for a ristretto soon. Americanos are my morning drink. I like my espresso machine to much to use my press.. but I still like coffee first thing in the AM.

Jeff

by **gyro** on Thu Apr 16, 2009 7:04 pm

Fullsack wrote:Hey Andy, Chris, Those would be great entries for the H-B Photo Contest

Not exactly pro stuff on my part, but why not!

by **rama3i** on Mon Apr 20, 2009 4:55 am

Acid... Have change my coffee blends, and the shot was under extracted...

Shame on me... :oops:

by **JohnB.** on Mon Apr 20, 2009 8:16 am

While it's not espresso I am enjoying a deliciously sweet cup of PT's La Lainez COE #6 brewed in my Hario NCA 5. A citrus nectar that shouldn't be missed.

by **malachi** on Mon Apr 20, 2009 11:31 am

Ecco Caffe Fazenda Cachoeira Screen-dried Special Prep - gorgeous coffee with tons of honeyed-tangerine, caramel, floral aromatics and an elegant, rounded profile. One of those "please sir may I have another" shots.

by **Stanner** on Tue Apr 21, 2009 8:15 pm

Today I pulled a shot of Kohana Roaster's "Rockin' Like Austin," which is readily available at my Central Market. It's a rather winey shot, with aggressive flavors in the front half of the mouth with a smooth finish. Didn't make any tasting notes, as it was 5:50am.

Tomorrow, I'll pull my "3 Africans" which has a base of 40% Brazil Cerrado, and 20% each of Ethiopian Kembata, Sidamo, and Koratie.

by **Tom@Steve'sEspresso** on Tue Apr 21, 2009 9:54 pm

My short doubleshot latte was extremely extra tasty this morning given the fact that I had to go get it at the shop, take it with me to the doctor's office while fasting, and wait until after I had my blood drawn before I sucked it down! From start to finish was probably 20 minutes from getting the drink to finishing at the office for blood work,so not so bad; but the nothing to eat or drink since last night was a little challenging...glad it's over.

by **az erik** on Fri May 01, 2009 5:30 pm

Out of the 6 pulls this morning.. 1 sink shot (yikes bad grind to PF ratio, courtesy of S_b) 4 good and 1 not that bad. The not that bad was a little heavy on the acid due to the second attempt at the new pf with bad grind and more pressure on the tamp. Leveled out the 'taste' with suryp and milk. Man I hope my Rancilio set gets here today...

by **JimWright** on Sat May 02, 2009 12:00 pm

Thing o' beauty today. Pulling Barefoot's The Boss, roasted on Tuesday. Wife's shot looked good but didn't taste it, and for my own I got a 33 second, 1.8oz double out of a level dosed triple basket at 201.1 that was complex - more vegetal/woody than floral (I think some people refer to this flavor as tobacco-like though I don't get that), but also with a hint of fruit, spicy, just a little sweet and completely without bitterness, ummmm-mmmmm good.

by **Espin** on Sat May 02, 2009 12:09 pm

Pretty OK. Aeropress squeezed out some nice juice from the light roast mexican from the neighborhood roaster, then poured my ghetto frothed milk (stick blender & microwave) in for a pair of low-rent cappuccinos. Nice color, nice swirls in the foam, but nothing that would qualify as art.

Better than the sumatran drip from one of the other local roasters at the farmer's market.

by **az erik** on Tue May 05, 2009 9:45 am

Real for the first time! I'm stoked as wow what a difference a grinder makes. I got it in last night and started messing around with the grind. This little Jacky is pretty cool, worm drive adjustment rocks. (I read this is a rebadged Lux using the Rocky burrs, either way it was a score for the price)

I finally got real shots out of the Cuisenart, via a Gaggia factory basket (the supplied sucked and created psudo crema, now I have something real and I'm loving it. First grinds were Vita from S.E.

by **brokemusician77** on Fri May 08, 2009 1:21 pm

Tasted fine, but looked better than anything I've poured so far.

by **JmanEspresso** on Sun May 10, 2009 7:59 pm

Quite good today... Pulled two triple ristrettos and one more as an americano, using Counter Culture Rustico. Real real tasty. I think I like the rustico more then the toscano, but Ill need a few more shots to be sure about that

by **CoffeeOwl** on Wed May 20, 2009 6:40 am

Hi!!!

After two months of absence I think three '!' are justified...

I have to confess something to everybody...
I... I am...drinking.... uh! It is really hard...

I am drinking very aged coffee already for three weeks. I mean, it is completely stale.
And, it tastes good.

I found a very good roaster, who sells fresh roasted beans, and everything is up to buyer to decide: roasting degree, packing, everything. The roaster in my town was sometimes cheating selling me beans about month old claiming it was fresh roasted etc. so I was happy to find the other one, though I have to pay shipping etc.
So I was buying and drinking being really happy with what I bought, like for example last time 'Costa Rica Tarrazu Montes de Oro Honey', City+. Fruit notes over chocolate and mellow taste, great aromas, excellent. I brewed it at 93C. Then the coffee aged a bit and at 3rd week, when I still had some of it, I raised the temp a bit. Then I got new batch of it, but then - I temporarily run out of money

and couldn't buy another batch when I finished the current one. And I reverted to the, now stale, old batch... raised temp, and you know... of course aroma was gone, but I got tasty cup of espresso, with thin crema of course, but it tasted good - quite fruity, so I brewed it longer: fruity notes over sweet taste, truly without all this blow-out explosive taste of cup made of fresh beans, but still good, like a bit shy.
Then you know what? I took some stale-to-death reserve kept only for cleaning machine out of cafiza and now I'm drinking this stuff for over a week already. Temp is raised full - 97C and I warm up portafilter with hot water from the steam boiler. These are the beans from the local roaster, the cheater. Taste is sweet, with earthy notes, very balanced, round, with no fruits, something like very classical style of taste of a very good brand, something like this.
I am really surprised and I am going to go on to try this with other coffees - take a bit and let it go stale, and then try to dial it to taste good.

p.s.
And it is funny I never tried to dial in the beans only when I discovered they're not roasted fresh - only when I saw it, I simply gave up saying 'ok, I got cheated, now I have to drink this sh**' and of course I was raising temp a bit, adjusting grinder etc., but I never really believed I could get something good out of it, so I did not really try. And the looks of the coffee from the naked portafilter were also putting me much down.
Now I am master of stale beans - really - if you don't know what kind of mastery I am talking about, please try to brew stale beans in a naked pf... I get even bidding and then beautiful thin stream right in the center of the bottom of the basket. Stale beans are very demanding for technique.
:mrgreen:

by **michael** on Wed May 20, 2009 8:12 am

a latte made with black cat from the freezer, 16.5gs at 94 C, the milk was a little too foamy for any latte art, but really great taste, close to my favorite coffee shop that uses black cat


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