What is wow'ing you? - Page 52

#511: Post by **heavyduty** » November 30th, 2015, 9:49 pm

cmin wrote:Just ordered some Black Balsam from Mountain Air.... been interested in trying that blend out for a long time.

I love looking in on this thread to see what is "wow'ing" others.
However, (ahem), it is customary to have actually been "wowed" by said coffee before posting about it.

December 4th, 2015, 6:17 pm

Well just pulled first shot of Black Balsam, WOW lol. Almost dialed in, but the smell when grinding was fantastic and the flavor is awesome. Really impressed and glad I ordered.

#513: Post by **swanny338** » December 4th, 2015, 6:55 pm

Verve Lalo is really pleasing me as espresso right now, especially in a cortado. It comes out kind of flowery to me.
We typically brew it as Siphon for a light strawberry forward cup.

#514: Post by **michael** » December 6th, 2015, 9:42 pm

How are you making it, i.e. the recipe

#515: Post by **alexsmith** » December 7th, 2015, 2:02 pm

I had the chance to try 49th Parallel, they have a very good and solid espresso.

December 7th, 2015, 2:12 pm

Just got another shipment of Klatch Mocha Java. It's not even listed as an espresso blend but, let me tell you, it's damn good in a milk drink. Lots of cherry and dark chocolate that shines through the milk. Very nice and tastes just like the roasted beans smell.

#517: Post by **swanny338** » December 7th, 2015, 5:55 pm

michael wrote:How are you making it, i.e. the recipe

20g in to 25g out. 198 Degrees.

#518: Post by **Chert** » December 7th, 2015, 10:29 pm

Intrepid510 wrote:I have felt like I have had a lot of good coffee this year, but nothing that has really wow'd me. So I am just wondering if you guys could point in me in the direction of some exceptional coffee, only caveat is that I am not comfortable with light roasted espresso as my Preciso has a hard time grinding fine enough to get proper extraction.

Brewed or espresso, all takers are welcome.

exceptional coffee? The doppio served me at Delia Caffe. They really know how to pull Velton's Bonsai Blend! And the Ethiopia Aricha drip coffee was scrumptious too!

December 9th, 2015, 1:18 pm

Colombia Excelso Santa Barbara Estate: roasted by my roaster to id say a city + on the verge of full. I tried pulling this on Monday and it was still too fresh after 7 days. So on day 10 I loaded it up.

18 grams in: 45 out: 30 sec.

Tastes like delicious black cherries, super balanced, great mouthful, little burnt sugar in there. Completely blew me away considering as a brewed coffee I didn't like it all that much.

#520: Post by **swanny338** » December 16th, 2015, 5:14 am

Shouldn't be a surprise but.... For one try as espresso I was surprised how well it came out.

Verve Brumas del Zurqui Natural Gesha.
15g in, ground as fine as I felt safe on my Baratza Vario. Line pressure until most holes on the portafilter were filled and then pulled until 24g. 198f.
What a beautiful cup of espresso. So light on the tongue, mostly floral with this everlasting sweetness. Definitely some light berry flavor, maybe raspberry. Loved it. Almost tempted to do it again.

I also have tried Green Tip gesha as an aeropress, siphon and cupped. So far the cupping has been the most fun with a lot of tropical flavors coming out.