Strange Black Cats - Page 2

by **Endo** on Wed Jun 17, 2009 8:31 am

I keep my empty bags of Black Cat just so I can keep track. So far I have:

Feb 2009: Brazil, Guatemala
May 2009: Brazil, Rawanda
June 2009: Brazil, Bolivia

Like another "Black Cat" I know, ever since January it's been all about change....but when is it going to actually deliver!

by **Phaelon56** on Wed Jun 17, 2009 9:52 am

Not only different beans - as Malachi pointed out - but we should assume that different roast levels may have been used in order to get the optimal results for each bean type. And different roast levels will typically require different grind settings. If it tastes good after it's dialed in then it's a moot point.

by **Endo** on Thu Jun 18, 2009 11:00 am

Finally got the new Black Cat dialed-in. I dosed 17g, dropped the temperature down to 92C and did an extra long 40 second ristretto.

I must say this is the best Black Cat I've tasted in a while. Maybe even one of the best shots of the last year....period.

Now if they'll just leave it that way. :roll:

by **malachi** on Thu Jun 18, 2009 11:18 am

they can't.
coffee is a seasonal agricultural product.

by **Endo** on Thu Jun 18, 2009 2:30 pm

Marketing idea:

"Black Cat - Summer Blend"

by **portamento** on Thu Jun 18, 2009 3:22 pm

Endo wrote:Marketing idea:

"Black Cat - Summer Blend"

They're right there with ya. http://www.inseasoncoffee.com/

by **Endo** on Thu Jun 18, 2009 4:05 pm

Actually, I can vouch for the little green "in-season" stickers they put on some SOs. I had some "in-season" La Tortuga, Honduras a few weeks ago and it was an explosion of flavors. Just fantastic.

by **SL28ave** on Thu Jun 18, 2009 4:17 pm

portamento wrote:They're right there with ya. http://www.inseasoncoffee.com/

Right now, when it comes to roasters who don't freeze their raw (99% of roasters), Intelligentsia is way beyond the others when it comes to seasonality. For me, it's one of the very most important variables.

by **michael** on Thu Jun 18, 2009 5:03 pm

im a big fan of the current black cat. i generally go with 16.5gs in a double basket or 20gs in a triple

people who havent already done so should check out the black cat bolivian; really great stuff :mrgreen:

by **Marshall** on Thu Jun 18, 2009 5:36 pm

Bluegrod wrote:I was just wondering if anyone out there has noticed a hude difference between the black cat of today and the black cat of before. I purchased a few pounds lately and was seriously disapppointed with the way it tasted compared to what it tasted like before.

If you ever want to see dedicated roasters in a heated argument, get a "coffee is seasonal" person to debate a "consistent blending is the essence of the roaster's art" guy. Very different philosophies, each (in my opinion) supportable.


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