Coffee Appreciation

good

Is that good, really?

I banned candles in my place. Even bad coffee and ice cream is still good.

Looking forward to trying these tomorrow. Very into the branding too 👌🏻

Thanks to whoever recommended Plot a few pages back.

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Am just about to order the very same after @Matisse recommendations. I also rate his other suggestion of Curve as a roaster to try. One of my go to roasters at the moment .

Good not meaning good there, honest.

I'll have to try it sometime.

I ordered another kilo on the 8th, fingers crossed it turns up that quick.

Oh yeah, so mine was 5 days but that includes a bank holiday weekend so that's pretty good. I think my order before that was a little bit slower but I know everything's fucked up at the moment and my normal habit is to order stuff and forget about it and it arrives when it arrives. I just keep a list of open orders in an email folder and check it now and then to tick off stuff that's arrived.

I just keep a list of open orders in an email folder and check it now and then to tick off stuff that's arrived.

I need to do this, can't rely on my memory anymore... 👴

It's easy to tag stuff in Gmail. Usually with orders or anything I need todo I just star them and when they arrive or I've paid the bill or whatever it is, I unstar them and archive. I have a good memory for some things but pissy little tasks is not one of them. I also use Google's Task list a lot for work and private life.

I rely on my memory a lot, and a note pad... I should probably get with the twenty-first century, but it's a bit late now... 💀

I was still using notepads and paper diaries for years into my tech career. Finally decided to embrace the tech. You can take better notes when writing but I find taking fewer notes tends to focus the notes I do take. Basically I only care about action points for me nowadays rather than trying to document everything.

Tamping - talk to me.

For some unknown reason, my Gaggia came with a 52mm rather than 58mm tamper. I'm finally going to buy the right size. Does anyone use the funny shaped ones? Or is it a gimmick and I should just get a flat one.

These? https://www.amazon.co.uk/dp/B07L3NQ9RY/

No, I just use a normal tamper.

Hmm, those look pretty good (as do all the other coffees they are offering...). Review when you've tasted please as I think I'll do an order.

For some unknown reason, my Gaggia came with a 52mm rather than 58mm tamper. I'm finally going to buy the right size. Does anyone use the funny shaped ones? Or is it a gimmick and I should just get a flat one.

No, just get a normal flat one. Convex and textured bottoms were just a fad in the late 00s. I accidentally bought a Motta with a convex base and it made a completely lousy espresso. They make the puck flow in all the wrong places.

Do you even much convenient for you to scatter the coffee powder flatted by rotating operation, which can instead of hands to scatter?

Get a 58.4mm, the 58mm is waaaaaaaaaay too small... Less wiggle, so tight, OMFG... 💦

It's a hangover from my designer days, I've always had a sketch book on the go, even if it's just to document really terrible lyrics or the pages and pages of InDesign measurements for graphs I was making... They're a bit mental to look back through... 👉🙃

It brings much convenient for you to scatter the coffee powder flatted by rotating.

I still have some paper diaries here. I should take a look through...

Panic over everyone, my kilo of Yellow Bourbon just landed. Just in the nick of time too! Won’t be cutting it that fine again.

Thanks @StevePeel

I had a 10/10 coffee made with YB espresso blend this morning. Mokka pot, steamed milk....lovely.

I love it when that happens.

I drink a fair amount of coffee. My ability to consistently make coffee I love sucks.

Will do!

I’m going to order this one from Crankhouse too

https://www.crankhousecoffee.co.uk/products/san-pedro-pineapple-candy

Sounds like an interesting coffee because of the variety and I’d never even heard of this process before:

It’s time for something new and different. Our 2nd season of H3 Hybrid coffees from Finca San Pedro which is part of the Santa Luz Estate in the Jinotega growing region.

This coffee is different for a number of reasons. Firstly it’s one of the first generation F1 hybrid varieties created by consortiums of coffee research institutes across Europe and Africa. In this case H3 resulted as a cross between the well know Caturra and an Ethiopian landrace variety (heirloom). F1 hybrids in Central America were part of an effort by breeders to increase the genetic diversity of varieties in the region since the traditional American varieties are severely genetically constricted. H3 was not part of the final round of selection after 2000 because it showed some susceptibility to rust, however the cup quality was exceptional and some farmers in the region involved in early tests opted to continue to cultivate the variety.

This is washed but with a yeasty twist. They use specialty yeasts (Saccharomyces cerevisiae) fermentation in a controlled environment which give the coffee an additional layer of tropical fruit and floral aromas. These special, washed lots have tropical-fruit-like (pineapple) tastes - "Pineapple Candy" !