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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...
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...
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...
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...
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:
The strawberry milk coffee thread had me thinking about where the line is between specialty coffee (celebrating the origin, farmer, and coffee quality) and novelty coffees. If the fermentation process with outside components tastes more like that said component than the actual...
I've recently started down the road of trying to appreciate coffee more deeply, after enjoying it without thinking too hard about it for years ;). I've been trying different specialty coffees since I started making espresso at home, and I've dialed in a few that I...
