Espresso Enthusiasts

[S.B.G]

Opened the 'Celebration Blend' (coffee) from Intelligentsia on Christmas Day (a fortunate coincidence - as I had just finished my previous coffee, but the timing was not planned.)

Intelligentsia produce a 'Celebration Blend' each year, but the precise blend differs from year to year, as they select different varieties of bean from different regions and different sources.

This year's blend features beans from Ethiopia, Costa Rica and Rwanda. I had to check the label because when drinking it, I had noticed the clean, bright, (and yes, light) notes I find that I like in Ethiopian coffee.


Anyway, a lovely, clean, bright, refreshing coffee which I have to say I am enjoying.

That sounds good! I'll have to put it on my list for a future coffee purchase.

All but ran out of beans today, so I've ordered some more. This time I decided to give Has Bean a try. Ordered two different types...

Those also look good!

Looking good!

I roasted up some Ethipoiques to about City+ and doing pour over with it the last few days. I'm going to have to make a few batches for espresso soon.

Are you still using the popper to roast?

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My first 6oz batch of Blue Bottle Coffee arrived today. It tastes really good and is a Costa Rican bean.

 

[mobilehaathi]

Are you still using the popper to

I sure am! It is a great little machine; I'll be so sad when they stop making them. It's messy and consistency can be a matter of intuition with all of the variables that you can't control, but I'm always very happy with what results I can manage.

 

[S.B.G]

I sure am! It is a great little machine; I'll be so sad when they stop making them. It's messy and consistency can be a matter of intuition with all of the variables that you can't control, but I'm always very happy with what results I can manage.

Do you have a few backup units, in case the one you're using quits working?

 

[mobilehaathi]

Do you have a few backup units, in case the one you're using quits working?

Yep, I do have a backup; God forbid the main one breaks down with no backup.

 

[S.B.G]

Yep, I do have a backup; God forbid the main one breaks down with no backup.

Backups are good for computers and coffee!

 

[Scepticalscribe]

That sounds good! I'll have to put it on my list for a future coffee purchase.

There are - I suspect - two problems here.

The first is that the actual rather precise blend of beans/regions/countries that goes into producing the 'Celebration' blend differs from year to year. As it happens, I rather like this year's offering.

That, in turn, brings us to the second problem, which is, - knowing that this was (is) a 'once off' coffee, and not knowing whether or not I would like it, I only ordered one packet……..I will have to consult their website to see whether I can order more…...

 

[WoodNUFC]

Well, I just ordered an 8lb sampler from SM's to get myself started with home roasting. My wife and I like exploring different coffees and I thought it would be a reasonable place to start.

Also, the Bunn brewer I wrote about previously has decided that it will no longer pass electricity beyond the main on/off switch, so it has been replaced. As a treat for myself for passing my PhD candidacy exams, I ordered a Bonvita 1800 brewer with thermal carafe. It is one of the few home brewers certified by the SCAA to brew at the correct time/temperature. Let me say, I've never had home brewed coffee that tastes this good. It really is worth the price.

As a former student of history (well, I'll be a student of history, one way or another, until I die), and as a former teacher of history, I used to be baffled at how so many professional practitioners (i,.e. professional historians) could take, what to me was a riveting subject, and proceed to slaughter it and murder it with the most turgid of prose………thus, when I come across a book that is both sound history, and a rollicking good read, I'm transported…...

As a "professional" in training, I completely agree. For my recent exams I was responsible for reading ~200 works of academic history. Too often the books on topics that should be interesting, are utterly incomprehensible. The most engaging paper I've read in the last 6+ months was about the standardization of weights and measures. The same historian spoke about standardizing screw threads, and it was fantastic!

 

[Scepticalscribe]

Well, I just ordered an 8lb sampler from SM's to get myself started with home roasting. My wife and I like exploring different coffees and I thought it would be a reasonable place to start.

Also, the Bunn brewer I wrote about previously has decided that it will no longer pass electricity beyond the main on/off switch, so it has been replaced. As a treat for myself for passing my PhD candidacy exams, I ordered a Bonvita 1800 brewer with thermal carafe. It is one of the few home brewers certified by the SCAA to brew at the correct time/temperature. Let me say, I've never had home brewed coffee that tastes this good. It really is worth the price.


As a "professional" in training, I completely agree. For my recent exams I was responsible for reading ~200 works of academic history. Too often the books on topics that should be interesting, are utterly incomprehensible. The most engaging paper I've read in the last 6+ months was about the standardization of weights and measures. The same historian spoke about standardizing screw threads, and it was fantastic!

If a history book is well written - in other words, if the author is excited and transported by what s/he is writing about (and makes their living from) I'll happily read such a work, as they will convey their passion for this subject matter, and the prose in which such a work has been written will often be lively and will cheerfully engage your interest.

Too much is written by people who have no sympathy with (or much interest in) the topics from which they make their living. I cannot imagine writing about or researching a topic that didn't enthral me.

Indeed, I never fully understood the perceived need to write about weighty topics in such leaden prose. Worse, it is almost as though the authors felt they wouldn't be taken seriously if they failed to find suitably turgid prose in which to write - that somehow, levity and wit and lively writing are deemed inimical to the learning process, or maybe it is an expression of a deeply held belief that one shouldn't enjoy oneself while reading and learning, that learning should somehow hurt. Or, that learning should be a struggle, not something easily acquired.

Utter tosh. The books I most enjoyed reading as a student were those where the author wrote with wit and a love of ideas, and learning and the area or topic being written about and deeply desired to share all this with the reader.

Anyway, if you wish to recommend that author on standardising screw threads, weights and measures, I'll happily take a look; sounds fascinating.

 

[mobilehaathi]

Well, I just ordered an 8lb sampler from SM's to get myself started with home roasting. My wife and I like exploring different coffees and I thought it would be a reasonable place to start.

Also, the Bunn brewer I wrote about previously has decided that it will no longer pass electricity beyond the main on/off switch, so it has been replaced. As a treat for myself for passing my PhD candidacy exams, I ordered a Bonvita 1800 brewer with thermal carafe. It is one of the few home brewers certified by the SCAA to brew at the correct time/temperature. Let me say, I've never had home brewed coffee that tastes this good. It really is worth the price.


As a "professional" in training, I completely agree. For my recent exams I was responsible for reading ~200 works of academic history. Too often the books on topics that should be interesting, are utterly incomprehensible. The most engaging paper I've read in the last 6+ months was about the standardization of weights and measures. The same historian spoke about standardizing screw threads, and it was fantastic!

Congratulations on reaching candidacy ... And on your new coffee toy.

 

[Scepticalscribe]

Indeed. That is the most important thing - warmest congrats to WoodNUFC on reaching candidacy - very well done, and doubtless richly deserved. My advice would be to take a proper break - of at least a few weeks - before embarking on the next step.

 

[WoodNUFC]

Congratulations on reaching candidacy ... And on your new coffee toy.

Indeed. That is the most important thing - warmest congrats to WoodNUFC on reaching candidacy - very well done, and doubtless richly deserved. My advice would be to take a proper break - of at least a few weeks - before embarking on the next step.

Thanks!

I'm trying to take it easy, and find something else to occupy my time. The last thing I want is to be burnt out before I start my dissertation in earnest.

 

[Scepticalscribe]

Thanks!

I'm trying to take it easy, and find something else to occupy my time. The last thing I want is to be burnt out before I start my dissertation in earnest.

Make sure you give yourself a proper break - a complete break from the field of study, otherwise, you will burn out, and worse, you may come to detest what you are studying.

As you will have to return to it, and presently re-immerse yourself in it, you must be able to retain an interest and enthusiasm and be able to work up a fresh focus when you do. A break - a complete break - is hugely important at times.

By the end, you will be eating, sleeping and thinking of little else; it will take over your entire life. Indeed you will be dreaming of your topic if you are as absorbed as I think you may be. Take a break. Seriously.

 

[Scepticalscribe]

Back on (coffee related) topic.

My Intelligentsia 'Celebration' blend was finished today, thus, I headed back to the parcel and opened one of the two coffees from Rwanda that I had ordered from Intelligentsia before Christmas.

This is the 'Gaspard' from Rwanda, a single estate 'Direct Trade' coffee (one of the few coffees from Rwanda that is apparently traded as a 'single estate' offering).

As with the Ethiopian coffees, the body is light and clear, but not as 'bright' and 'clean' as the coffees I have had from Ethiopia. It is slightly 'heavier' and sweeter in the mouth, and quite 'soft', too, which I like.

 

[mobilehaathi]

After a month of going pour over only---working through both the Konga and Ethiopiques beans---I'm back to pulling Ethiopiques shots on the Baby Class. Ahhhhh, what a refreshing shot!

 

[Scepticalscribe]

After a month of going pour over only---working through both the Konga and Ethiopiques beans---I'm back to pulling Ethiopiques shots on the Baby Class. Ahhhhh, what a refreshing shot!

For myself, I have had a mixture of pour over (Hario ceramic dripper) and French Press (Le Creuset) over the Yuletide break.

Now, as it happens, I have not had an espresso in an age…….and - as it also happens, I am debating the purchase of a Chemex. My personal preferences are for the old method, the classic, traditional, one - in fact, the lovely (preferably handblown) glass jug/ carafe with its leather collar,

However: I will readily admit the soon-to-be-released Ottomatic (by the same company) is intriguing me. I shall prowl and brood and hunt, seeking reviews (preferably objective and analytical reviews….)

 

[S.B.G]

After a month of going pour over only---working through both the Konga and Ethiopiques beans---I'm back to pulling Ethiopiques shots on the Baby Class. Ahhhhh, what a refreshing shot!

I've been exclusively on French Press for several months now and haven't pulled a single shot of espresso in a while.

 

[Scepticalscribe]

After a month of going pour over only---working through both the Konga and Ethiopiques beans---I'm back to pulling Ethiopiques shots on the Baby Class. Ahhhhh, what a refreshing shot!

I've been exclusively on French Press for several months now and haven't pulled a single shot of espresso in a while.

And, as I have already mentioned a few posts back, I have not had an espresso (at least, not one made by myself) for the past few months.

Inexplicably, we none of us seem to be consuming much by way of espresso. The unfortunate absence of our mentor in this field may have something to do with that…..

 

[mobilehaathi]

And, as I have already mentioned a few posts back, I have not had an espresso (at least, not one made by myself) for the past few months.

Inexplicably, we none of us seem to be consuming much by way of espresso. The unfortunate absence of our mentor in this field may have something to do with that…..

Well yesterday I managed to pull and drink about 5 shots throughout the day.

 

[SurferMan]

Just ordered a bunch of coffee from https://www.freshroastedcoffee.com/. Heard of them before, figured I'd give them a try. Ordered three 12oz bags of their Dark Nebula, a 12oz bag of Blackbeards Revenge, and a 12oz bag of their Mocha Java. I normally don't order from places selling in 12oz bags as majority of the time even with shipping their somehow more expensive then same/similar offerings from others with 1lb bags, but this place had really cheap pricing and free shipping over $35.

We shall see!

That surprises me, as most companies list the various beans - and their location, and sometimes, their altitude along with actual bean varietal - that go into a blend either on the packet, or on their website.

Anyway, I shall await your comments as to origin with interest; even more interest will be reserved for your (eventual) tasting notes. Enjoy!

So have been pulling shots of the Dark Nebula honestly very impressed so far and can't wait to try the other beans of theirs I got. These beans pull awesome and seem very forgiving, just very smooth and deep chocolately like notes, like a nice comfort blend ala Redbird. Great as a shot or in milk. Definitely going to be one of my go to roasters to order from and their pricing is great and they always seem to run some discounts or specials.

 

[S.B.G]

Inexplicably, we none of us seem to be consuming much by way of espresso. The unfortunate absence of our mentor in this field may have something to do with that…..

Yes, I think his influence on some of us may have been greater than we realized at the time.

 

[Scepticalscribe]

Yes, I think his influence on some of us may have been greater than we realized at the time.

Oh, I have no doubt whatsoever on that score. More than a mentor, he also acted as a sort of conductor of the various themes and thoughts proffered on the topic, lightly adjudicating on some, skipping easily over others, and delving deeply into yet others, all the while offering sage advice and encouragement. A true aficionado.

Constant support, encouragement, and feedback are essential in any sort of endeavour, especially one as esoteric and subjective as becoming a connoisseur in the preparation of, and consumption of, espresso…...

 

[Big Stevie]

Anyone ever had bad experiences with Has Bean coffee beans?

Ive recently received delivery of the following two packs..

Decided to try the San Sebastian Washed Pacamara first. Now I realise that each different bean type I've ever tried has called for slight adjustment to my Ibertial grinder along with tamp pressure, but as always I like to leave these settings alone at first to see how the first shot turns out.

The 2oz extraction took 8 seconds and looked horribly frothy/bubbly/pale as it dispensed!! Obviously this called for a few turns of the grinder to produce a finer grind. Three full turns later and the next extraction took 11 seconds and just still didn't look right, far too frothy which didn't look like crema. Binned it.

Four more turns of the Ibertial (seven in total) and a much firmer tamp and I try again. This time the extraction took 16 seconds. Fearing I was close to the maximum adjustment of my grinder without the burrs grinding against each other I carefully gave it a further three turns and tamped even harder, resulting in a 19 second extraction. Still didn't look very nice, and tasted foul. Binned it.

Now I've never had to make such massive adjustments to my grinder, and I was getting worried about how much more adjustment my grinder had in it. I gave it just one more turn and then tamped it really hard, almost lifting my 21 stone (300lb) body off the floor - 22 second extraction. Looked horrible, and tasted disgusting. Binned it.


Feeling it must be a bad batch of beans I opened the Buf Nyarasiza Kigoma Washed Red Bourbon. Wound back the grinder half dozen turns and gave a tamp that Im more used to giving. Extraction took - well nothing came out. I waited about 30 seconds, but nothing. Cleaned up the shower screen and wound back the grinder another six turns and gave a tamp slightly lighter than Im used to giving. I stopped the extraction at 30 seconds but only achieved 10g extraction, which tasted positively disgusting.

Upon examining the beans they do appear extremely dry and flakey, lacking any distinctive coffee aroma. The date on the pack stated roasted 29th Dec and to be used within 30 days. Ive given up. Not sure if I can be bothered to package them up and pay postage to return them, or just bin them. I switching back to one of my previous brands.

 

[S.B.G]

Anyone ever had bad experiences with Has Bean coffee beans?

Not being on your side of the pond, I've never tried it. Shipping would probably be quite expensive for me.

 

[Scepticalscribe]

While fishing for filters this morning, prior to making a cup of (Rwandan Gaspard) coffee with my ceramic Hario drip cone, I found a few small packets of pre-ground decaff coffee tucked away behind the cardboard box where the filters are currently stowed away.

Decaff coffee? Well, from my - admittedly jaundiced and possibly prejudiced perspective - the whole point of coffee is the caffeine. I can only assume that my brother had been given them - perhaps as a giveaway while making other purchases and decided to drop them over during the Yuletide break, thinking that they might please me….

 

[mobilehaathi]

Anyone ever had bad experiences with Has Bean coffee beans?

Ive recently received delivery of the following two packs..

Image

Decided to try the San Sebastian Washed Pacamara first. Now I realise that each different bean type I've ever tried has called for slight adjustment to my Ibertial grinder along with tamp pressure, but as always I like to leave these settings alone at first to see how the first shot turns out.

The 2oz extraction took 8 seconds and looked horribly frothy/bubbly/pale as it dispensed!! Obviously this called for a few turns of the grinder to produce a finer grind. Three full turns later and the next extraction took 11 seconds and just still didn't look right, far too frothy which didn't look like crema. Binned it.

Four more turns of the Ibertial (seven in total) and a much firmer tamp and I try again. This time the extraction took 16 seconds. Fearing I was close to the maximum adjustment of my grinder without the burrs grinding against each other I carefully gave it a further three turns and tamped even harder, resulting in a 19 second extraction. Still didn't look very nice, and tasted foul. Binned it.

Now I've never had to make such massive adjustments to my grinder, and I was getting worried about how much more adjustment my grinder had in it. I gave it just one more turn and then tamped it really hard, almost lifting my 21 stone (300lb) body off the floor - 22 second extraction. Looked horrible, and tasted disgusting. Binned it.


Feeling it must be a bad batch of beans I opened the Buf Nyarasiza Kigoma Washed Red Bourbon. Wound back the grinder half dozen turns and gave a tamp that Im more used to giving. Extraction took - well nothing came out. I waited about 30 seconds, but nothing. Cleaned up the shower screen and wound back the grinder another six turns and gave a tamp slightly lighter than Im used to giving. I stopped the extraction at 30 seconds but only achieved 10g extraction, which tasted positively disgusting.

Upon examining the beans they do appear extremely dry and flakey, lacking any distinctive coffee aroma. The date on the pack stated roasted 29th Dec and to be used within 30 days. Ive given up. Not sure if I can be bothered to package them up and pay postage to return them, or just bin them. I switching back to one of my previous brands.


Image

Hmmm, I've never tried those beans before, but the roast does look much lighter than I'm used to for espresso. They may make a nice pour over if you're into such things.

I can't say I've ever had to make such radical adjustments to my grinder though, often the new best grind is a few clicks away. I suppose you won't be buying from them again.

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While fishing for filters this morning, prior to making a cup of (Rwandan Gaspard) coffee with my ceramic Hario drip cone, I found a few small packets of pre-ground decaff coffee tucked away behind the cardboard box where the filters are currently stowed away.

Decaff coffee? Well, from my - admittedly jaundiced and possibly prejudiced perspective - the whole point of coffee is the caffeine. I can only assume that my brother had been given them - perhaps as a giveaway while making other purchases and decided to drop them over during the Yuletide break, thinking that they might please me….

Perhaps he brought for you as a joke.