Oh. Today I had a sinkshot!
Not the morning one, but there was story too. I left the grind setting on my Mazzer for Caravel, and in the morning I forgot about it until I ground the beans. With five notches of difference there was no use of pulling it in Vivaldi, then I run for quick solve: just poured the water from steam boiler to Caravel Kettle and in some five minutes the shot was pulled. Was good.
Then pulling after dinner shot I was way distracted with too many things, that even screwed the warm up flush and then run for my camera after I locked in the pf and the grind was too fine - weather changed - it's rainy and wet. I had a terrible mixture of sour and bitter earthiness, undrinkable.

Coffee only today (so far). This morning saw the last of the batch of Brazil Vargem Grande that hit it's stride well past the 14 day mark with some chocolaty straight shots. Only about 28 grams left in the jar this morning so I brewed it in the Clever Coffee Dripper for two 200 ml cups instead of using the Chemex for three 200 ml cups like I've been doing lately.

Roasted up some Guatemala Organic San Jose La Laguna this morning, a bean I've had a while but never got around to roasting, mostly because I picked it up at the same time as the Guatemala Dry Process Oriente that was such a hit. As I had nothing else, I brewed up 400 ml this afternoon with only a few hours rest. The Wife wasn't interested in a cup so it was all mine. I let the ground coffee sit for maybe 10 - 15 minutes before brewing since it was so fresh (about a city+ roast level) but I think this may be a real sleeper bean, it tasted very nice. I wonder how it'll pull on the La Peppina, though I should really roast up an espresso blend. Mmm, just finished a 12 oz batch of raw almonds, roasted to just shy of first crack. Tasty, but they'll taste even better tomorrow with some rest (even roasted almonds like to rest).

This morning it was very salty Klatch Belle Espresso. Don't know what went wrong there...

Grand. Single origin Brazil from Conscious Coffees (4/27 roast). Nice balance. Some powdered baking chocolate flavors but predominantly lighter notes of fruit. A double around 7:30 and a single later on. Both as spot on as I can pull (don't know if that says much) Moved from a "triple" basket (Sweet Maria's "18gr') to a standard 14gr double and the shots are much better. And I can drink more of them

Morning coffee was a V60 dip of Supreme Roastwork's Daterra Sweet Collection. It was very taste even though I actually like a bit more fruityness in my morning cup.

My grind was off for the last shot of Tessitura. But still nice.

Then I pulled a double of Waw Bukan Main. D--n! I had to exclaim something and I don't know how to pronounce the name of this blend. So tasty. I look forward to dialing it in. What a contrast to Tessitura.

I highly recommend both of those blends.

I'm having wonderful shots from La Peppina, which I got to know fully already. It's interesting to see how the shots differ between my machines, I have the differences down now.
A meadow of coffee nirvana...

Photo by Sofia Mooney

I ordered the Papua New Guinea Sigri that I got as present not long ago, roasted as I got it then - Full City.
It was roasted just on 10 April and definitely it's so fresh it differs from what I expect. The morning cup (about some 24 hours post roast) was a bit lacking in higher notes, was light, creamy-sweet with a very nice bitter note, resembling a roasted piece of honey-cake or unsweetened cracker. It was 2oz at 92C and 14 grams in 23s. Then I gave up until late evening and lowered temp one degree, lowered dose to 13.4 grams and fined grind about 2/3 notch. It came out as ristretto, showing up very nice balance of sweetness and bitterness yet definitely immersed in delicate tones of strawberries, which developed into wild strawberry as aftertaste.
This aftertaste was indeed gorgous yet I think in the morning I'm coming back to 92C and more opened grind at the lower dose, this should give the optimum balance for the time being - that is until day after tomorrow, which will be 2 days post roast and when I expect the ultimate blue heavens.

Guiness crema. The taste was lost in the bubbles. The beans were too young.
Gave up on coffee further today, anyway it was very hot day. I had yerbamate instead - the best drink for hot days.

Today another attempt to the PNG Sigri beans. Not really morning coffee, waited until 1pm and it at the beginning of being settled. The nice cooll creamy sweetness is present, and a good dark strong chocolate bitter note appears (though in the end of the cup), yet the brightness is still messy - some citrus and spicy notes mixed together, present from the start. Probably tomorrow the sour and bitter will balance out.
Yet great mouthfeel, a bit like whipped cream texture but lighter and with more distinctive touch to the tongue and body just there - not too heavy, not too light.
Brewing notes: 92C, 14.1g, 2oz.
It was very interesting to see (or rather to taste) how the taste changes as the coffee settles post roast. Looks like the sweetness of this particular beans develops from different range of acids as they fade down, and bitters soften and develop somewhere up to the medium spectrum of taste and give balance to the cup and strength to its sweetness. If they will develop to the nice caramel that was present the previous time I had this bean we will see tomorrow.