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What's in your hopper

Just finished a batch of londinium Bolivian ,and on the last bag Of the Rwandan. Enjoyed both , possibly found the Bolivian a little roaster than I expected . I think Reiss lowered the temp on this after the batches I got though.
Pulling the Rwandan as ristretto (17 in 18 out ), has been great . Chocolate with a hint of orange , good in piccolo too as well as espresso.
After this has gone I have some square mile single origin - Kochere espresso resting .
Will be a departure for me and testing the l1 with some fruiter, lighter beans , if it hit the tasting notes of strawberry , blackcurrant and cherry cola , I'll be a happy bunny indeed .

Comments

  • yes that was a stuff up on my part

    i will replace those bolivian on monday

    moral of story: never ever assume that just because a coffee is grown just a few miles away and of the same varietal that the same roast profile is appropriate

    we're about 9 degrees fahrenheit lighter now, which is a huge amount in roasting terms, as you will see for yourself when you try them a second time

    reiss.
  • Reiss Gunson post=2556 wrote: yes that was a stuff up on my part

    i will replace those bolivian on monday

    moral of story: never ever assume that just because a coffee is grown just a few miles away and of the same varietal that the same roast profile is appropriate

    we're about 9 degrees fahrenheit lighter now, which is a huge amount in roasting terms, as you will see for yourself when you try them a second time

    reiss.

    That's really kind of you Reiss , i still enjoyed it a lot , just I guess with had very high expectations of it ( but your to blame for this ;) )
    Rwandan is something I would recommend everyone to try ( and trust me I have been doing ...)
  • rwandan is very good, but if someone held a gun to my head and said you can only offer coffee from one country for the rest of the year i would choose bolivia

    i guess it is the allure of the new - everyone knows that good coffee from rwanda is excellent, but bolivia? ah, this is something new for me. and this is coffee from genuine smallholders - the premium you pay for the coffee is going back by a very direct route. i.e. you to us to mercanta (the best broker i know of in the UK, about 3 miles away from me over in Kingston-upon-Thames) to grower. the shorter the supply chain, the more of the premium goes back to the grower. Despite what Fairtrade and all the other middle men want to tell you, that is the brutal economic reality of it

    i try to apply what i learnt in economics papers all those years ago, i.e. the value of specialisation. Mercanta are specialists in the selection of premium green coffee from around the globe. i pay them the premium they ask because it is the most economic way to source the coffee. it is far less expensive for me to pay Mercanta the premium they ask than for me to try and replicate their infrastructure and try to source the coffee directly myself, both in terms of capital cost and also risk management issues. its the same with the delivery of the goods to you - we pay DHL the premium they ask for - we don't try to replicate their infrastructure - just daft. its the same with green coffee.
  • As I wait for my L1 to take its long journey from Birmingham, original home of Roy Wood and Jeff Lynne, to Los Angeles, land of glitter and lies, I'm just finishing up a bag of Motorcycle Diaries Espresso, roasted by my friend Russel at Cafe Demitasse, with 380g of Sundried Tanzanian Mbosi I roasted last week resting and also a bag of Mexican Oaxaca that I roasted and will be taking in for the Caravel at Work. Presumably, whatever I roast this weekend will debut in the L1 if shipping times are consonant with what we seem to have been seeing, so I'm eyeing my green stash to see what might be appropriate. More of the Tanzanian? I've got a few nice Ethiopians, some Honduras Cerro Azul that's nice, some Yeman Sharasi and a small estate Java that could go for a traditional Mokha/Java blend, and much more. What beans have others been enjoying most in their L1s?
  • Reiss
    Once again thanks for the kind offer of the Bolivian . I'll look forward to trying the later batch after it's rested ,a nd I'll come back with my thoughts on the the roasts .
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