gzim wrote:... I notice every bean has a nice light stripe... what is this from, the bean or the way it is roasted? They look very cool. THe light color inside is much more vibrant in person than in the photo.

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It is residual silver skin, pinched by the seam. More on coffee bean structure here: http://coffee.wikia.com/wiki/File:Coffe ... ucture.png

thanks... I've never seen a bean before where everyone had this so pronounced... also when grinding with my Monolith, there tends to be some chaff almost airborn which is of that light light color. it does seem like a skin.

If you can, order a bag of the Ethiopia Ardi from Peaks Coffee Roasters out of NY. I've ordered from them a couple times now and was blown away by the bright, berry notes I tasted!

Chert wrote:Question for you: Have you roasted or tried the washed from Nayarita, San Cristobal importers, that Burman also carries? I never have and I am curious.

Yes, but maybe 4 years ago. it was (IMO) OK, but not nearly as interesting as the DP.(natural)

I picked up a bag of Blue Bottle's 17ft ceiling recently and was again blown away by it the way I was when I had it in their Mint Plaza cafe. I remembered it being the very definition of what I believed espresso should be (but until then wasn't sure possible). It was balanced, syrupy, sweet, and chocolaty. It was all of those things without me having to try and find them. I took home a 1/2lb bag in their kraft bags and tried again at home with zero luck. I was pretty disappointed, thinking that was going to be a one time deal.

Anyways, I was ordering some steaming pitchers from them and decided to throw in a bag of the 17ft ceiling blend again to see if their new bags might have an effect. Could just be in my head but I pulled shots like I'd had at their cafe all week long. Wow. Crazy syrupy sweet by itself and decadent in milk. I am hooked again.

It's a pretty rad blend in my books and a very interesting one to try and show friends. It has a touch of robusta which I could not have picked out had it not been in the description.

Heart Stereo Current iteration wows me and makes me want to be able to roast like that..

this?
https://www.heartroasters.com/products/ ... onal-blend

Yup. I use the La Pavoni Millenium. 15 grams. 10 seconds preinfusion - ie lever up. With moderate extraction (arm force) pressure I get drops until 10 seconds then flow of espresso for 28 seconds. If you order some, check it on your tonino.

Thanks.
Will do.

Chert wrote: If you order some, check it on your tonino.

98

Do you think these beans have been blended pre or post roast?