I went with 340 g of Brazil Vargem Grande roasted in the Behmor on the P2 profile into Full City seven days ago and have been drinking drip with the Costa Rica and the Brazil all week. I've been enjoying the coffee and thinking about it, they're not blowing me away in the cup but what's nice about them is what's missing... any bitterness or taint, just a very nice, clean cup.

Tonight I decided to pull the Brazil as espresso, I tried 16 grams in my La Peppina double, but ended up sweeping off the excess so I figure I only used about 14 grams. The grind was pretty tight and pretty well choked the machine, but I did get it to drip and dribble out with some elbow grease and pulled a very nice but short milk chocolate shot with nice brightness and a very nice aftertaste. I loosened the grind, dosed 14 grams, and made a cappuccino for the Wife which was rapidly consumed and appreciated and followed it up with a 7 gram single that made me want to skip brushing my teeth tonight.

So, anyone else like to take a break from the raisin coffee (may have to check out the coop's offering), their COEs and Geishias and just enjoy a nice, clean cup?

Oh totally!

One of the coffees I bought from GenX.. The Colombia Huila Monserrate Excelso, is a coffee I have been searching for, for quite some time now. Medium body, restrained acidity, clean, sweet, simple.. A solid coffee tasting cup of coffee. I mean, I love big bold flavors.. But sometimes, I simply want a cup of coffee, with a little cream added, that tastes of "coffee".

The Colombian won't win ANYTHING, nor will it be a popular bean.. but I like it for what it is.. A coffee coffee. If/When I order from GenX again, Ill be grabbing another 5lbs of this one.

texican wrote:Jon, I'm interested in your opinion of how the new crop of Brazil Morenheinha Formosa compares to the last crop. I'm trying to decide whether to go with Sweet Maria's Brazil MF or with Stubbie's new distro at GCBC.

Hi Steve,
I've only just done my first batch of the new MF last weekend and I made a couple of shots today (I have not tried it as a drip coffee yet). My initial impression is that it's more like the crop 2 years ago than last year's crop.

Once again, it is sweet and creamy with that thick, heavy body that is great for espresso, but last year had just a slight touch of citrus fruit (orange?) that I didn't pick up in my first shots. Of course it's way to soon to tell for sure because I was roasting in less-than-ideal conditions last weekend (too windy) so it is entirely possible that I'll feel different after a few more roasts.

This week: Peru COCLA
Bolivia Fair Trade & Organic
Papua New Guinea Sigri AA
Columbia Monserrate
Columbia Huila Supremo
Columbia Huila Excelsor
Costa Rico La Minita
Yemen Mocha Harazi
Ethiopia Yirgacheffe Moplaco
Can you tell I recently bought a roaster and some samplers with my regular orders.
Tomorrow I roast some Kangocho Kenya Nyeri from Terrior to compare against their roast. Doing the same with the La Minita.
I'm trying to learn to roast lighter and get more out of the bean. Any advice woud be appreciated. I roast on a Hottop B.

JonR10 wrote:Hi Steve,
I've only just done my first batch of the new MF last weekend and I made a couple of shots today (I have not tried it as a drip coffee yet). My initial impression is that it's more like the crop 2 years ago than last year's crop.

Once again, it is sweet and creamy with that thick, heavy body that is great for espresso, but last year had just a slight touch of citrus fruit (orange?) that I didn't pick up in my first shots. Of course it's way to soon to tell for sure because I was roasting in less-than-ideal conditions last weekend (too windy) so it is entirely possible that I'll feel different after a few more roasts.

Thanks, Jon. I'm sure I'll be ordering some from Stubbie in the future. Sounds like it would be fabulous in a french press or as an Americano as well.

Regards, Steve.

Roasted yesterday in split-wired WB Poppery

Ethiopia WP Bonko, a few snaps into 2nd C
Sumatra Lintong Dolok Sanggul, just before 2nd C
Yemen Ismaili, just to 2nd.
Brasil Fazenda Vista Alegre Natural Dry, short of 2nd

While roasting the Sumatra, the temp reading went fritzy. While I was playing with the TC (there seems to be a short in the plug end) the roast got out of control and ended up roasting much faster than I wanted -- finished in under 9 minutes instead of target 14. Brewed a cup in the Melitta cone and it tasted pretty good despite my screw-up. Haven't tried the other three yet.

Andy

I really, really like the Lingtong Dolok Sanguul.. A very good sumatra, easily one of my top favorites.

The Sumatra Blue Batak Tarbarita Peaberry is also very good..

I bought some of the Lingtong 07' Crop Aged Sumatra... The beans look horrendous!! But Im excited to try an Aged coffee.. In true sumatra spirit, Im told its a very Love/Hate coffee.

1.The last two pounds (out of 50 I purchased) of Gt Mission San Lucas Toliman Lake Atitlan region cooperative coffee 2008 crop. It's a good cup at FC to FC+ a bit grainy at lighter roasts.
2.Colombia Dos Payasos de Tolima FC (wish I had pulled it earlier)
3.Gt Acetenango Finca la Soledad stopped at verge of 2nd crack. ( I'm enjoying this one best of the three - fruitier than the cooperative Atitlan)

-Brazil Nossa Senhora de Fatima-170grams, FC

-Sumatra Lingtong Dolok Sangul-170grams, FC+


Next up, I want to roast what I have left of the JBM Cultivar Kona... Anyone have a general idea of how to roast a Kona in the Hottop? Drop temp? I want to shoot for a City+ roast level.

Brazil Santos
SA Coffee Espresso blend
Costa Rica