it is labelled as filter but almost any coffee that isnt jet roasted in nz is labelled as filter as the general populace still like them dark and blended for espresso in nz
the LR can tame even the lightest filter roast and turn it into a magic espresso
the first one i opened, for no particular reason, is the Jacinto Titirico
there is no easy way of saying this; it's a disappointment
rather flat and tired - the coffee lacks bite and character
it is definitely freshly roasted, the pack says it was roasted on 15 April 2019 and i believe that; there is lots of body and crema but it is just bland and nondescript
i have dialled it back to 1.8 bar of pre-infusion
if you like a coffee that tastes a bit like hot chocolate you'd probably like this - will happily be consumed by those who like to pile in the milk on top
as you can see from Tonino #87 it is roasted lighter than the others, but anything roasted darker than Tonino #90 i no longer enjoy or recommend
for this bean i used a pre-infusion pressure of 1.0 bar and possibly should have dropped to 0.8 bar
a light tamp and it still took 30 seconds for the first drip to appear and an extraction time of 25 seconds
a kafatek max grind setting of circa 2.8-2.85
unfortunately from what i can taste the beans have quite a lot of potential but they have simply been roasted too dark to make any solid recommendation on them
its ok if you turn it into a flat white
one roast remains, but after about 8 extractions from the above im going to head out for a run and come back to evaluate the last roast this afternoon
Reiss Gunson post=15575 wrote: thank you for flagging that up Pawel as what ive got is not looking good
order placed:
I think you would be pleased if you like Bolivian coffees. The roasters knows theirs job, last one I had from them was Bolivia Finca Alasitas (I see it is no longer available), and it was very good, high quality, modern roast.
ive turned the wick up to 5.5 bar of pre infusion and what i have here is a collection of fantastic bolivian coffees
as with all light bright roasts i like to draw the flavour out by using very high inlet temperatures (which is what our high pre infusion pressures deliver) and run the grind slightly coarser so the flow rate stays high
doing this ensures you taste a clean representation of the coffee; slowing down the flow rate to more conventional 1g/s distorts the flavour profile in these light roasts in my view
So what is the ratio/brewed coffee weight you aim to achieve using those cinnamon roasted coffees? Is this the 80 grams out of 18, or this was just a test to show what is the maximum wight you can get with machine? I usually aim for 2.5:1 ratio (18g -> 45g).
I am glad you enjoy Coffee Collective coffees. Did you try the Geisha or not yet?
for me personally i like 2:1, in the case of the Buena Vista a 20g dose to produce a brew weight of 40g
but there is a school of thought on homebarista that they like to take every last drop of a light roast, so i thought it was interesting to point out that at high preinfusion pressures our lever machines will give you a 80g brew weight
note that as with all these kind of statements i make i mean it delivers 80g without any trickery
you pull the lever down, you wait for the first drip to fall in the cup and you release the lever and you get 80g of coffee in the cup
no second pulls or half pulls or any other convoluted nonsense
ive tried the geisha but i dont think is at its best as an espresso really - its a mismatch. i will probably give it away to someone who drinks filter
Ok, I need to order 1 kg next week. Out of those 3 which one would you recommend to have a decent espresso cup using standard LR pre-infussions (3,5 bar).
I like the Catuai but it is such a light roast that i think you'll really struggle without the PI kit - i am running mine at 6+1 bar, so twice the 3.5 bar setting of the Mater
Bonanza used to roast light. Nowadays you don't really know what you get until you open the bag. In fact, most well known German roasters are a bit more towards medium light.
I'd stick with the scandinavians for light roasts. Da Matteo of Sweden are pretty well regarded among light roast enthusiasts.
so last night i finished up the last of the Catuai as an affogato and the result was superb. the tropical flavour of this coffee combined beautifully with the ice cream to produce a very clean crisp affogato. highly recommended.
from the moment you open the bag you get a welcome strawberry aroma wafting around
this coffee does not need to be ground as fine as the catuai does
this coffee exhibits extreme acidity, but one that i personally like less than the catuai which i can most easily describe as passionfruit in taste, whereas this has a strawberry aroma but it is not strawberry to taste. after the initial sting of acidity this coffee then exhibits cocoa/chocolate notes after it has been in your mouth for a while, so it is definitely a very interesting coffee with lots going on in the cup; highly complex
no doubt we'll improve the extraction with practice. this coffee was roasted on 17 April 2019 and it is definitely tasting better now than when we first received it and pulled a couple of test shots; it was off the scale back then, it is still extremely lively today and better for a little age to take the extreme edge off it
Comments
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House Roast: 100% Bolivian. Fully Washed AAA. Certified Fair Trade & Organic - 2 lbs. / Roastmaster's choice / Whole bean
1
House Roast: 100% Bolivian. Fully Washed AAA. Certified Fair Trade & Organic
2 lbs. / Roastmaster's choice / Whole bean
1 $19.99
86+ Find: Jacinto Titirico (Bolivia). Microlot Roast - 2 lbs. / Roastmaster's choice / Whole bean
1
86+ Find: Jacinto Titirico (Bolivia). Microlot Roast
2 lbs. / Roastmaster's choice / Whole bean
1 $24.99
86+ Find: Carolina Villalobos (Bolivia) Microlot Roast - 2 lbs. / Roastmaster's choice / Whole bean
1
86+ Find: Carolina Villalobos (Bolivia) Microlot Roast
2 lbs. / Roastmaster's choice / Whole bean
1 $24.99
86+ Find: Siete Estrellas Community Peaberry (Bolivia) Microlot Roast - 2 lbs. / Roastmaster's choice / Whole bean
1
86+ Find: Siete Estrellas Community Peaberry (Bolivia) Microlot Roast
2 lbs. / Roastmaster's choice / Whole bean
1 $24.99
86+ Find: Celso Mayta (Bolivia) Cafe Golondrina Microlot Roast - 2 lbs. / Roastmaster's choice / Whole bean
1
86+ Find: Celso Mayta (Bolivia) Cafe Golondrina Microlot Roast
2 lbs. / Roastmaster's choice / Whole bean
1 $24.99
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Subtotal $119.95
Shipping $103.56
Total USD $223.51
order placed! i see they also offer these as green beans which may be of interest to some of you.
here is an interesting part of their story here; https://invalsacoffee.com/pages/about-bolivian-coffee
this is very much a blind google search for me, so lets see how it turns out; im desperate to get back into some top shelf bolivian coffee
it is labelled as filter but almost any coffee that isnt jet roasted in nz is labelled as filter as the general populace still like them dark and blended for espresso in nz
the LR can tame even the lightest filter roast and turn it into a magic espresso
updates when it arrives, probably weds
reiss.
i met success with 6 bar of pre-infusion for about 15 seconds until the first drip with an 18g dose for a brew weight of around 30g
Attached files
the first one i opened, for no particular reason, is the Jacinto Titirico
there is no easy way of saying this; it's a disappointment
rather flat and tired - the coffee lacks bite and character
it is definitely freshly roasted, the pack says it was roasted on 15 April 2019 and i believe that; there is lots of body and crema but it is just bland and nondescript
i have dialled it back to 1.8 bar of pre-infusion
if you like a coffee that tastes a bit like hot chocolate you'd probably like this - will happily be consumed by those who like to pile in the milk on top
lets hope the next bag is a step up
reiss.
ive wrestled with this and given up; its going in the bin. soot
once again the Tonino conveys the source of the problem with candour
i've had enough coffee for one day
i'll revisit the two remaining coffees that i have opened and dont appear to be as dark for tomorrow morning
hopefully one of them is a gem
reiss.
https://coffeecollective.dk/shop/all/
You can also read a report from their last visits.
https://coffeecollective.dk/2019/01/visiting-the-coffee-farm-fincas-los-rodriguez/
https://coffeecollective.dk/2018/11/visiting-the-coffee-farm-takesi/
https://coffeecollective.dk/2017/11/bolivia-2017/
order placed:
Attached files
as you can see from Tonino #87 it is roasted lighter than the others, but anything roasted darker than Tonino #90 i no longer enjoy or recommend
for this bean i used a pre-infusion pressure of 1.0 bar and possibly should have dropped to 0.8 bar
a light tamp and it still took 30 seconds for the first drip to appear and an extraction time of 25 seconds
a kafatek max grind setting of circa 2.8-2.85
unfortunately from what i can taste the beans have quite a lot of potential but they have simply been roasted too dark to make any solid recommendation on them
its ok if you turn it into a flat white
one roast remains, but after about 8 extractions from the above im going to head out for a run and come back to evaluate the last roast this afternoon
reiss.
quite possibly good coffee, but we'll never know as it has simply been roasted too dark
verdict: given away
better luck with our next global coffee adventure
I think you would be pleased if you like Bolivian coffees. The roasters knows theirs job, last one I had from them was Bolivia Finca Alasitas (I see it is no longer available), and it was very good, high quality, modern roast.
i started with this one simply because it had the earliest roast date:
18g dose, 4.5 bar of pi and we get this:
as with all light bright roasts i like to draw the flavour out by using very high inlet temperatures (which is what our high pre infusion pressures deliver) and run the grind slightly coarser so the flow rate stays high
doing this ensures you taste a clean representation of the coffee; slowing down the flow rate to more conventional 1g/s distorts the flavour profile in these light roasts in my view
more to follow.
Is this the 80 grams out of 18, or this was just a test to show what is the maximum wight you can get with machine?
I usually aim for 2.5:1 ratio (18g -> 45g).
I am glad you enjoy Coffee Collective coffees. Did you try the Geisha or not yet?
for me personally i like 2:1, in the case of the Buena Vista a 20g dose to produce a brew weight of 40g
but there is a school of thought on homebarista that they like to take every last drop of a light roast, so i thought it was interesting to point out that at high preinfusion pressures our lever machines will give you a 80g brew weight
note that as with all these kind of statements i make i mean it delivers 80g without any trickery
you pull the lever down, you wait for the first drip to fall in the cup and you release the lever and you get 80g of coffee in the cup
no second pulls or half pulls or any other convoluted nonsense
ive tried the geisha but i dont think is at its best as an espresso really - its a mismatch. i will probably give it away to someone who drinks filter
it has the same sharp tang as passionfruit, but also the fruit sweetness supporting in the background
if you get these good examples i think it is one of the absolute best single origins - it is a very clean and very vibrant, tropical taste
incredible coffee.
Out of those 3 which one would you recommend to have a decent espresso cup using standard LR pre-infussions (3,5 bar).
I like the Catuai but it is such a light roast that i think you'll really struggle without the PI kit - i am running mine at 6+1 bar, so twice the 3.5 bar setting of the Mater
I think the Buena Vista is the one for you
kind regards
reiss.
I can’t recall if you have had any Bonanza beans yet. I understand they roast as 'light as possible'
https://bonanzacoffee.de/wordpress/product-category/coffee/
Forgive me if you have already mentioned them
I'd stick with the scandinavians for light roasts. Da Matteo of Sweden are pretty well regarded among light roast enthusiasts.
from the moment you open the bag you get a welcome strawberry aroma wafting around
this coffee does not need to be ground as fine as the catuai does
this coffee exhibits extreme acidity, but one that i personally like less than the catuai which i can most easily describe as passionfruit in taste, whereas this has a strawberry aroma but it is not strawberry to taste. after the initial sting of acidity this coffee then exhibits cocoa/chocolate notes after it has been in your mouth for a while, so it is definitely a very interesting coffee with lots going on in the cup; highly complex
no doubt we'll improve the extraction with practice. this coffee was roasted on 17 April 2019 and it is definitely tasting better now than when we first received it and pulled a couple of test shots; it was off the scale back then, it is still extremely lively today and better for a little age to take the extreme edge off it
reiss.