Sudan Rume? Carbonic maceration? - Page 2
- aecletec
- Posts: 1997
- Joined: 13 years ago
Yep. A small amount will be available at Dragan Sestic's cafe. I hope to make it in time!
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- Posts: 543
- Joined: 11 years ago
Chris,
Would you mind asking about availability of green beans please? I'm Sydney based.
Thanks.
Would you mind asking about availability of green beans please? I'm Sydney based.
Thanks.
LMWDP #602
- aecletec
- Posts: 1997
- Joined: 13 years ago
Hi Terence,
It might be worth contacting Sasa or Ona Coffee directly for that, I think there's only going to be 1kg of spro and milk blend each on the bar. I'll ask if I get the chance, though.
It might be worth contacting Sasa or Ona Coffee directly for that, I think there's only going to be 1kg of spro and milk blend each on the bar. I'll ask if I get the chance, though.
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- Supporter ★
- Posts: 2133
- Joined: 14 years ago
Just saw this (Sudan Rume offered by Verve), in case anyone's interested: http://www.vervecoffeeroasters.com/coll ... sudan-rume
"It's not anecdotal evidence, it's artisanal data." -Matt Yglesias
- [creative nickname] (original poster)
- Posts: 1832
- Joined: 11 years ago
Thanks for the heads up. I placed an order. I'll post up some thoughts once I get to try it.
LMWDP #435
- aecletec
- Posts: 1997
- Joined: 13 years ago
Unfortunately my plans have been cancelled at the last minute, sorry all.
- [creative nickname] (original poster)
- Posts: 1832
- Joined: 11 years ago
My small package of Las Nubes Sudan Rume arrived from Verve last night. It was pretty expensive, but I'm glad I got the chance to try it. The strongest point of this coffee for me, so far, is its gloriously complex aroma; I could sniff this cup all day long. The aromatics carry through well into the taste of the cup, where there is a nice combination of intense honeyed sweetness & citrus/berry acidity, along with some subtler herbal and spice notes. The body is light and silky, and there is a hint of astringency in the finish, but overall this is a lovely coffee. Here are some graphs and scores that I copied over from Tastify:
I'll probably try the Rume as espresso in a day or two, to give it a bit more time to rest.
I'll probably try the Rume as espresso in a day or two, to give it a bit more time to rest.
LMWDP #435
- [creative nickname] (original poster)
- Posts: 1832
- Joined: 11 years ago
I had a few more cups today, and I also got the chance to pull a shot with it. I pushed the extraction a bit higher on the brewed cups, and found the results even more pleasing: the astringency faded away, the acidity was still juicy and clear, and the body filled in a bit. I didn't do a separate scoring, but if I had I imagine the overall cup would have scored a couple points higher, due to improvements in body, aftertaste and balance.
As a shot, though, it really sang. I pulled a single on the Caravel, 12 g in, 24 g out, pulled at around 205F brew temp, ground on the HG-one. It had gloriously sweet, clear citrus, as well as a deep and satisfying body, and a finish that went on forever. It was the high point of my day, and honestly it might be the best shot I have pulled this year. I don't know how much of a difference the carbonic maceration made, but I can definitely see why someone might choose this for an espresso competition. I'm pretty sure that I'll use up most of the rest of this bag pulling shots.
As a shot, though, it really sang. I pulled a single on the Caravel, 12 g in, 24 g out, pulled at around 205F brew temp, ground on the HG-one. It had gloriously sweet, clear citrus, as well as a deep and satisfying body, and a finish that went on forever. It was the high point of my day, and honestly it might be the best shot I have pulled this year. I don't know how much of a difference the carbonic maceration made, but I can definitely see why someone might choose this for an espresso competition. I'm pretty sure that I'll use up most of the rest of this bag pulling shots.
LMWDP #435