Thanks for the notes. I just got some of this and I guess I'll be roasting some this weekend.

I roasted up some of this and the Organic Yirg this week and I agree - the Oaklands was great as a press. Ironically I was only able to get decent to OK shots from it, but was getting real nice shots from the Yirg, which I only found "pretty good" as press. Well today I finally decided to move the temp around on the Oakland to see if that helped. I was going to do one hotter and one cooler, but the hot shot immediately brought the orange out, so I'm not going to bother trying the cooler. This was the first time I've ever tried to vary the temp to help a shot and I'm ever so proud. I'm fast approaching competency!

OK, I know this is an old discussion, but after the pot of manual drip I made with some of this coffee (Kenya Ruiru Peaberry - Oaklands Estate from Sweet Maria's) this morning, I just had to see if there had ever been a discussion about it. Man, this is some the most nuanced, fruity and sweet, Kenya coffee I've ever had. And, yes, this is still the same lot from 2007! (Guess the Foodsaver vac-sealing is working.) It seems to have lost none of its charm - in fact, it's either gotten better with age and proper storage, or my roasting technique has improved!

Yes, we all strive for the elusive god-shot, but every once in a while, I'm reminded of how good goodcoffee can taste when brewed in an incredibly simple way.

Most of the godshots I've had are when the flavors get close to what you get in a cup of good brewed coffee, and it's joined with all the power and density of espresso. Something like this Kenya reminds us what we are shooting for.