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I've been using a roast colorimeter for some time to help narrow the starting point for dialing in new coffees, and I just noticed that Onyx is now listing the Agtron level for its offerings. One case in point is their Monarch, which is currently at 64.3 (the upper end of medium...
The coffee: Ethiopian single origin natural processed.
The concern: there are a significant amount of light colored beans in this batch of coffee. This has me concerned about the quality of the beans and/or the roast itself, and frankly, I'd rather toss the bag than have a...
I am still debating if the coffee subscriptions are for me. I have ordered a three months prepaid filter subscription from a roaster I respect to give it a try. So far, my first and second month were bags of coffee from Uganda (first natural, second washed). Both coffees were...
I am going through a bag Ethiopia Worka Sakaro Anaerobic Natural by Red Rooster Coffee. It has a very strong strawberry note that masks almost everything else (barring maybe a subtle chocolate note) going on in this coffee. I doubt that I necessarily enjoy such a heavily...
I usually buy from Red Bird or a local roaster. Recently I heard about Happy Mug and tried them. I haven't been able to get a nice shot of espresso from their beans, had to grind super fine compared to 6 weeks old Red Bird beans, and the shots lack crema. Compared to Red Bird...
I will be opening the bag tomorrow of B&W's Marysabel y Moises-Lot 29 (Red cherry, sweet citrus, brown sugar) Medium blend. It will be 13 days post roast. Has anyone tried this? Most of the B&W I've tried goes with a 201°, and typically I open the first bag at post roast day...
Quite impressed with yet another surprisingly good offering from TJ's. Hard to find any beans reminiscent of chocolate dipped strawberries at a $10 per standard 340 g bag price point. There is not much information available about the kind of processing they used, except that it...
Like some first time posters say Long time lurker but this is my first post . Anyways as the topic of this post states I am beginning to wonder if I really like fresh roasted and fresh brewed coffee. I grew up in the deep south as it sometimes called, in the southern part of...
I'm brand new to home espresso (besides super auto and failed attempt at cafelat robot--I think it was temp control issues with the robot.) Just received a Lelit Elizabeth yesterday and am dialing in some Verve Vancouver Swiss Water Decaf. Here's what I've got so far:
