Stumptown coffee preparation/tasting notes - Page 3

Discuss flavors, brew temperatures, blending, and cupping notes.
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Chert (original poster)
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#21: Post by Chert (original poster) »

Ethiopia Mordecofe espresso roast: post roast day 7 I pulled two shots after adjusting my Astoria boiler setting to 1.05 bar. One shot was 19 grams extracted over 20 seconds after 5 seconds with the lever in the down position. Shot yield was 1 ounce. An intense ristretto bursting with the spicy/peach note suggested by the flavors listed on Stumtown's card. A WOW shot. The finish was a tad bitter.

What would those flavors do with a longer extraction? The second shot: 18.5 grams looser grind. Same extraction technique/time yield 1.5 ounce. Same fabulous intensely spicy peach note but the finish a bit calmer.

My earlier efforts were pleasant but less distinct and I happened to have the time to do some measurements of my group temperatures.
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Martin
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#22: Post by Martin »

Stopped by Ace Hotel for a shot---serving only Hairbender, which I find "very nice" but not much to post about. However, since I've been roasting Guat El Injertal, decided to spring $15 for 12 oz of Stump's roast.
1. This is an amazing bean.
2. I roast it as well Stumptown.
3. Can't say that it really improves with resting, but the thrill of meyer lemon softens and the balance shifts. Peak may begin at 3-4 days. Also try it as a macchiato; last sip ends with a coffee candy drop.
Heat + Beans = Roast. All the rest is commentary.

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Chert (original poster)
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#23: Post by Chert (original poster) »

Did you get a chance to try Finca El Injerto El Tanque? It is a very spendy bag of beans so when I popped in to the roaster in Seattle for a couple bags I could justify (Mordecofe and Hairbender) and noticed they had just made El Tanque french press I was very happy. I could understand why they consider it 'grand cru'.
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haunce
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#24: Post by haunce »

Stumptown recommended these brew parameters as a starting point:

Guatemala Finca El Injerto - Bourbon Varietal
Dose 19.5-20g
Volume 1.5oz
Temp 200-201
Time 24-25 sec

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Chert (original poster)
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#25: Post by Chert (original poster) »

I have been preparing and tasting my share of Stumptown coffee the last few years; I have some cards to show it.
I hope to score another bag of Mordecofe espresso roast today!

EDIT: Bummer, the local Stumptown account shop, Northtown had taken my request but delivered the production roast. I will try to contact Stumptown to see how to get the espresso profile locally.

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haunce
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#26: Post by haunce »

After a lot of experimenting, I get the most complex cups with a long pre infusion

Stumptown Hair Bender
Dose 21g
Liquid Weight 28-30g
Temp 198
Time 28 sec with 10 sec pre infusion

Result:


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Chert (original poster)
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#27: Post by Chert (original poster) »

Ethiopia Nano Challa: aeropress 17g / 270 grams water at 95C / upright method 1:30 to plunge. This extraction highlighted the blueberry lemon with some chocolate to round out a delicious cup.

La Pavoni 13.5 gram / 1.5 oz / 27 sec gave a tasty expression of the blueberry/lemon in this coffee. Definitely on the bright/acidic side.

I recommend it highly.
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Chert (original poster)
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#28: Post by Chert (original poster) »

One can now order espresso roast SOE from Stumptown:
YES!

Looking further, it appears this is just a list of the ones Stumptown considers good for espresso. Not a different roast profile.
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Chert (original poster)
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#29: Post by Chert (original poster) »

Anyone at Stumptown listening? BRING OUT SINGLE ORIGIN ESPRESSO ROASTS!

Thanks to Barracuda coffee in Richland, WA I have ready access to fresh roasted Stumptown beans. Hairbender is fine stuff, although I went through a bag recently that was a bit roasty compared to the norm. The current one is great.

The production roasts can work well for espresso. I'll be enjoying Rwanda Huye Mountain for the next few days and seeing how it pulls as espresso. That Sulawesi Toarco Peaberry is very tasty as espresso I learned when a friend brought some beans for the Pasquini.

But those few bags of Duromina and Mordecofe and Finca El Injerto Bourbon that were roasted for espresso extraction were soo tasty. I remain disappointed that I can no longer acquire the Stumptown single origins roasted for espresso extraction.
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TheSunInsideYou
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#30: Post by TheSunInsideYou »

Chert wrote:The production roasts can work well for espresso. I'll be enjoying Rwanda Huye Mountain for the next few days and seeing how it pulls as espresso.
I also picked up a bag of that Huye Mountain. Delicious on a Chemex. I'd be interested to see how sweet it is as espresso. Let us know!

-Dave-
Caffeine is proof that God loves us.