so after reading through some of this forum. I got a bag of Verve sermon. The thought of Chocolate blueberry has me excited..

Just received a pre-Christmas present of 49th Parallel Old School espresso and Holiday espresso from my daughter and son-in-law, they were in Vancouver last week and thought of me. Just pulled my first shot of the Old School and nailed their specs (18g/29s/38g/200F/9 bars). I taste the nut and chocolate...excellent. Anyone else have experience with either of these blends?

I took a random chance and bought this Ethiopian Harrar roasted by Bellingham roasters about 6 months ago and was really pleasantly surprised. A few months later I decided to give another swing at it and see if it would be consistent with my last bag and happy to say that it is. Taste is sweet, the blueberry notes are very present, mellow acidity, thick body, and good crema. Ive found lower temperature to be pretty key for making the fruit flavor pop. Once dialed in it's a pretty consistent bean. The wow factor for me is I've never quite gotten such sweet mellow blueberry notes in my spro before. It's easy to want to just pull and drink shot after shot. If only

I've been pulling a normal, 15g in / 30g out. 198 degrees. 25 sec of preinfusion at 1-2 bar. 7 bar peak pressure.

Also, I confirmed with them that they post their best by date 7 months post roast.

RyanP wrote:I took a random chance and bought this Ethiopian Harrar roasted by Bellingham roasters about 6 months ago and was really pleasantly surprised.

Also, I confirmed with them that they post their best by date 7 months post roast.

So wasn't it really roasted 12-17-17 then??

No, it's from 11/17. 7 months before the best by date. I bought the bag last month.

OH! Your post said it was roasted 6 months ago. Interesting new roaster, but I don't buy stuff unless I know when its roasted so was curious.

Oh I see the confusion. No, my post is saying that I tried them for the first time 6 months ago. I see my phrasing was a bit confusing. At the bottom of the post I say that they confirmed with me that they post their best by date exactly 7 months post roast date, so you do know when it's roasted, despite them not posting the roast date, you just need to subtract 7

I agree with you though, I don't tend to buy coffee if I don't know when it was roasted. I bought it on a whim that first time because I happened to be in the store when they shelved the new bags, so I figured it was relatively fresh.

I have been consistently very impressed with PT's coffee (so much so, its now my go to roaster for approximately 80% of the beans i use).

Was really wowed by:
Finca Kilimanjaro / Ethiopia Process

https://www.ptscoffee.com/collections/c ... process-wh


my taste notes: sweet "violet/lavendar orange candy", chocolate, creamy

I would describe it, as if they made the orange flavor of:



quite unique and wonderful

For my equipment:

18g in, 43g out in
time: 24sec (until 1g in cup) + 30(0g post)


Also just signed up for their single origin subscription (which they are running promotion for 20% off on).

Also here is a referral link, you can use for 20% your order (which also gives me 20% off - for full disclosure):
http://ptscoffee.refr.cc/guerra

I just finished a bag of Brandywine Smith Bridge Road Blend and just started a bag of Onyx Ozark Copper. Both are great and I'm glad I gave these roasters a shot. I still have a few other blends from Ozark and Verve to try out of the freezer since I stocked up during Black Friday.

Colombia Caicedonia Las Margaritas Sudan Rume

I am fascinated by the flavor profile I had from my Crown Jewel Sample. The note of cardamom was dominant and delicious, whether pourover, espresso or with milk. A recognizable taste like that (like blueberry in other coffees) I find really interesting and delicious. No wonder some arabic coffee is prepared with cardamom. I might just have to grind a few seeds in to an espresso shot of a different origin, since I am all out of the smidge of Sudan Rume I had.

I see that a 2016 crop Sudan Rume was roasted by Water Avenue and PT's Coffee but I never heard of it until it was mentioned on HB in 2017. The 2016 Royal Coffee analysis highlighted raspberry for the cherry dried process they brought out of that crop.