PTs Coffee Roasters Ethiopia Biloya Selection One

[another_jim]

I'm a little hesitant to write about this coffee. It has created a mild sensation, including a 97 score by Ken Davids, whereas I've been the Biloya grinch, only giving it an 89. PT's roasts this to a medium level, a tad darker than Paradise. At this roast level, the cinnamon flavors are more pronounced and balance out the floral and pit fruit notes that dominate the lighter roasts.

This is a mild tasting coffee; it won't jump off the table like a Kenya, and is more subdued than many washed Yergacheffes. This is the reason for my lower score. It does have the body and sweetness of dry processed coffees, and almost no ferment (one only gets a hint in the long finish); which is why it got the high scores from other cuppers.

Both the mildness and sweetness make it a standout for SO shots, particularly at the roast level PT's uses. It will still be a bright, fruity shot, with some bite from the cinnamon, so I recommend a lower than usual dose, and a ristretto pull, to maximize the sweetness.

[jesawdy]

I've only had the PT's Biloya twice now in a French press. The coffee is very mellow, smooth and no lingering aftertaste. When ground it is chocolate and blueberries on the nose. Once I picked up the blueberry, it tended to drown out the chocolate. In the cup, for me at least, it is all blueberries.

[cannonfodder]

I tried pulling a few shots and was having mixed results. I expected it to be acidic, and it was but my cup was off. Something was just not right. I tightened up my grind, dropped to a 14gram dose, tamped lighter and pulled a 1.5oz shot. Intense blueberry but I prefer it as a press pot.

In the press I was initially getting apricot with a little berry in the background. After another two days rest the flavor shifted to pineapple and strawberry.

[RapidCoffee]

Apparently the Biloya is a polymorphically perverse coffee. I've had strikingly different results each time I brewed it.

My first Biloya SO shot, using the Mazzer Robur grinder, was interesting but not spectacular. The bag says pineapple and blueberries; I tasted strawberries, melon, apricot and citrus. Relatively few floral notes compared to other Yirgs that I've cupped. PT's Biloya roast is quite light, so I allowed a slightly longer rebound than usual from the HX flush... but not long enough. The shot had sour notes, most likely from too low a brew temp. The flavors did not hold up well in milk, and made a rather thin, boring cappuccino.

I pulled a second SO Biloya shot using my Super Jolly, with a noticeable improvement in the results. The brew temp was hotter, resulting in richer flavor and body, but the shot was still a bit acidic. Some apricot-melon fruitiness but no berries.

Then I made a pot of Biloya on my Krups Moka Brew. Unlike the SO espresso shots, this produced a blueberry bomb. A lovely and unique cup, perhaps not worth 97 points but definitely a winner.

I've also tried the Biloya in an AeroPress and was underwhelmed. The AP cup was much more one-dimensional than the KMB pot, blueberries but not much else.

IMHO this coffee likes a high brew temp (perhaps the reason why the KMP produced the best results), and should be enjoyed without milk.

[caeffe]

Apparently the Biloya is a polymorphically perverse coffee. I've had strikingly different results each time I brewed it.

..............................

Then I made a pot of Biloya on my Krups Moka Brew. Unlike the SO espresso shots, this produced a blueberry bomb. A lovely and unique cup, perhaps not worth 97 points but definitely a winner.

.................

IMHO this coffee likes a high brew temp (perhaps the reason why the KMP produced the best results), and should be enjoyed without milk.

I'm about to purchase this and have a KMB - could you tell me what grind and dose you would recommend using my KMB? I have a Mazzer Major that's relatively new (~2 months new)

[RapidCoffee]

I'm about to purchase this and have a KMB - could you tell me what grind and dose you would recommend using my KMB? I have a Mazzer Major that's relatively new (~2 months new)

Some months have passed since I polished off the last of the Biloya, and I have a different grinder than you, so I won't presume to guess what works best for your setup. Experiment with some more economical coffees; that should get you in the ballpark with dose and grind. In his KMB quickshot review on CG, Mark Prince recommends a slightly finer grind than drip. That seems about right to me. The KMB may require a slightly higher dose than a drip coffee maker, depending on whether you make a full pot or not.

The Biloya is a fascinating coffee. As it aged (after about two weeks), I began to get some excellent espresso pours... and then ran out.

Enjoy!

[caeffe]

I see that you have a Super Jolly - I imagine that relatively speaking position wise our grinds should be close. I read somewhere that for French Press, the grind should be ~ 180 from the espresso setting. So... assuming espresso setting is 6 o'clock, then the FP setting would be 12 o'clock. Based on this should drip be at 3 o'clock and KMB ~ 4:30?

[jesawdy]

Based on this should drip be at 3 o'clock and KMB ~ 4:30?

You've got yourself turned around, you turn the top burr clockwise to coarsen. ( And I'm not sure what are good drip/KMB settings, sorry)

[caeffe]

You've got yourself turned around, you turn the top burr clockwise to coarsen. ( And I'm not sure what are good drip/KMB settings, sorry)

It's all relative. I'm describing it prior to turning to adjusting collar. So to get to 3 o'clock I will have to move the collar clockwise to the 6 o'clock position.

Does anyone here have an idea for an initial KMB setting? I find the KMB is VERY sensitive to grind AND dose.

[popeye]

I saved some of my green biloya from Paradise Roasters (not sure if it is the same, or just a similar lot). I just roasted it on my new Behmor. I'm gonna go pull my first shot now. I took it into second crack by mistake (I was on the phone with my brother) but at least i still have about a green pound left!

[caeffe]

I tried this one using my single cup Swissgold. At the price, I didnt want to do a full French Press pot nor my KMB . Dosed using 2 7g scoops, ground using Mazzer Major ~ 90 degrees coarser ccw than factory espresso (my factory espresso is at "2", so I was at ~ "4.5").

The aroma after grinding was definitely fruity - almost a fermented fruit aroma.

I had a couple of slurps - it took me a while to notice, had my son try it also and he confirms the blueberry finish!

I can finally say that I can taste fruit in my coffee! OMG!

I will definitely have to try as an espresso!

[WilsonHines]

Ethiopia Yirgacheffe DP Biloya Spec. Selection

You may want to read my blog post about that. No sense in retyping it. I found this the very best coffee I have ever had, but it was home roasted.