Espresso Enthusiasts

[Scepticalscribe]

Well, January is a miserable enough month. To be honest, I'll be more than glad to receive such a package, as packages of gifts, (as opposed to bills) are relatively rare in that bleak, strangely elongated month.

Had a coffee made from yet another Ethiopian bean this morning; yet another from the very reliable "The Ethiopian Coffee Company", this one is the 'Guji Natural Sidamo'; very nice, and balanced and bright.

 

[Scepticalscribe]

This morning, I made a nice blend of Ethiopian coffee - a mix of Guji Natural Sidamo and another from Sidamo, the Guji Shakiso.

As we discussed it, and I explained what was in the pot (the Le Creuset French Press) my brother belatedly realised that he has been drinking Ethiopian coffee for the past six or so months. He admitted that this was the first time in his life that he had actually liked coffee, and also the first time that the coffee he drank had not given him heartburn.

While I doubt that he would ever become a full convert, he now admits that there are coffees he will happily drink, in the knowledge that he will actually like them.

 

[0388631]

http://www.smithsonianmag.com/smart-news/Caffeine-Junkies-Rejoice-Coffee-Just-Got-Cheaper-180957670/

 

[mobilehaathi]

Well on Friday I roasted about a pound of Gedeb Asasa beans from Ethiopia, and today I've been pulling some seriously tasty SO espresso. Mmmm! Glad to be back with the espresso machine.

 

[0388631]

Gedeb Asasa

Don't think I've ever seen or heard of these.

 

[Scepticalscribe]

Well on Friday I roasted about a pound of Gedeb Asasa beans from Ethiopia, and today I've been pulling some seriously tasty SO espresso. Mmmm! Glad to be back with the espresso machine.

Sounds fascinating. I am looking forward to reading your tasting notes.

Don't think I've ever seen or heard of these.

Neither have I, to be honest.

 

[mobilehaathi]

Don't think I've ever seen or heard of these.

Sounds fascinating. I am looking forward to reading your tasting notes.



Neither have I, to be honest.

It's from the southern part of Yrigacheffe. I roasted it towards FC+, and the espresso is very smooth, chocolaty, with some dark fruits rounding it out.

Some more notes here.

 

[Scepticalscribe]

It's from the southern part of Yrigacheffe. I roasted it towards FC+, and the espresso is very smooth, chocolaty, with some dark fruits rounding it out.

Some more notes here.

Sounds absolutely fantastic. As you know, I absolutely love the coffees from the Yirgacheffe region. Having tried quite a few coffees from the Yirgacheffe region over the past year, I find myself constantly returning to it.

Must pay a quick visit to their website to see whether they have any of this already roasted…...

 

[Scepticalscribe]

It's from the southern part of Yrigacheffe. I roasted it towards FC+, and the espresso is very smooth, chocolaty, with some dark fruits rounding it out.

Some more notes here.

Well, I visited Sweet Maria's site and had a quick look at their Ethiopian offerings, including their Gedeb Asasa from Yirgacheffe. None are included in the roasted section of coffees on offer, alas.

Your Gedeb Asasa sounds brilliant, but, alas, it requires that you roast them yourself. Meanwhile, enjoy them. I'd imagine that they will be delicious.

 

[mobilehaathi]

Well, I visited Sweet Maria's site and had a quick look at their Ethiopian offerings, including their Gedeb Asasa from Yirgacheffe. None are included in the roasted section of coffees on offer, alas.

Your Gedeb Asasa sounds brilliant, but, alas, it requires that you roast them yourself. Meanwhile, enjoy them. I'd imagine that they will be delicious.

Yes, SM's only offers a very limited amount of an ever rotating selection of roasted beans. It may be that your local Ethiopian coffee importers have some too.

 

[Scepticalscribe]

Yes, SM's only offers a very limited amount of an ever rotating selection of roasted beans. It may be that your local Ethiopian coffee importers have some too.

Well, they don't have the gorgeous sounding varietal you have written about so enticingly.

However, they do appear to have in stock a new Yirgacheffe Aramo coffee, a Grade 1 coffee which has been dried on raised beds - or, as their blurb puts it, the processing is 'sun dried natural'.

Anyway, this delight is described on their site as follows: "The roasted beans have a really sweet perfume - Berries and Wildflowers. In the cup there is a distinctive aroma, Sweet, Floral with Buttery Caramel, As the coffee cools in the cup the fruitiness increases with the unexpected aroma of Cocoa and even Toasted Sugar. All this comes with a silky smoothness."

Sounds like my kind of coffee. I expect that I may be in touch with them before the week is out.
[doublepost=1451952599,1451952420][/doublepost] However, @mobilehaathi, Intelligentsia coffee do appear to have a stunning single estate coffee from the Gedeb region, their 'Tikur Anbessa' coffee, and another equally enticing single estate coffee from Yirgacheffe.

The cost of postage and carriage from the US is the chief constraining factor on my placing an order with them…..mind you, it is not as though I shall suffer any shortage of Ethiopian coffee in coming weeks.

 

[0388631]

Will have to try it out once my current roasts run out. We're going to get hit with a rainstorm in the next few days, so I think tea and cocoa will do well. Bought a half pound of cacao nibs this morning and spotted some imported sugar, muscovado and demerara. The latter for the cocoa and the former for some cakes. We've got a few large bars of bitter baking chocolate I need to use up before it blooms. Kladdlake, the sticky Scandinavian torte comes to mind.

 

[Scepticalscribe]

Will have to try it out once my current roasts run out. We're going to get hit with a rainstorm in the next few days, so I think tea and cocoa will do well. Bought a half pound of cacao nibs this morning and spotted some imported sugar, muscovado and demerara. The latter for the cocoa and the former for some cakes. We've got a few large bars of bitter baking chocolate I need to use up before it blooms. Kladdlake, the sticky Scandinavian torte comes to mind.

The light muscovado sugar is rather tasty in hot chocolate or cocoa (or even a strong espresso) in winter. However, to my mind, the dark Muscovado is best used in baking, agreed. And you can't go far wring with demerara sugar.

Good luck with the Kladdake.

 

[0388631]

The light muscovado sugar is rather tasty in hot chocolate or cocoa (or even a strong espresso) in winter. However, to my mind, the dark Muscovado is best used in baking, agreed. And you can't go far wring with demerara sugar.

Good luck with the Kladdake.

The one I bought was dark. I can't say I've seen a light type. I, or my wife, typically use it in chocolate desserts but it works well in white cakes in combination with white sugar if a bright white look isn't desired. Personally I think unbleached flour makes a nice looking cookie or cake than bleached anything. Plus, the variations of sugar deliver a nice flavor profile no can ever figure out. Glucose syrup, which is common in the UK and not the US, also works well for added moisture, specifically in cookies that warranty a crispy edge and chewy interior without being slightly undercooked.

 

[Scepticalscribe]

The one I bought was dark. I can't say I've seen a light type. I, or my wife, typically use it in chocolate desserts but it works well in white cakes in combination with white sugar if a bright white look isn't desired. Personally I think unbleached flour makes a nice looking cookie or cake than bleached anything. Plus, the variations of sugar deliver a nice flavor profile no can ever figure out. Glucose syrup, which is common in the UK and not the US, also works well for added moisture, specifically in cookies that warranty a crispy edge and chewy interior without being slightly undercooked.

The light muscovado is toffee coloured and has the most amazing aroma, which means you can use it as a sweetener in cocoa, or coffee in a way that you couldn't with the darker variety. The ones I buy - which are all organic sugars - such as demerara, and light and/or muscovado are usually by the British company Billingdon's and they are very good.

 

[Macmark93]

 

[0388631]

3 cups of coffee this morning, yet nothing can cheer me up about the rain. I usually adore rain, but it seems miserable today.

Spicy food is in order.

 

[Scepticalscribe]

3 cups of coffee this morning, yet nothing can cheer me up about the rain. I usually adore rain, but it seems miserable today.

Spicy food is in order.

Well, I deeply dislike rain, too.

Still, three cups of coffee failed to lift your spirits? (What type of coffee was it, if I may make so bold as to ask?)

Enjoy the spicy food. I am something of a fan, of spicy food, too.

This morning, I received an email - a most welcome email - that one of my coffee orders has just been dispatched…...

 

[mobilehaathi]

3 cups of coffee this morning, yet nothing can cheer me up about the rain. I usually adore rain, but it seems miserable today.

Spicy food is in order.

Hey, we desperately need the rain! You shouldn't let yourself get down on it too much; just be wary of mudslides.

 

[Scepticalscribe]

Hey, we desperately need the rain! You shouldn't let yourself get down on it too much; just be wary of mudslides.

Well, if either of you, @mobilehaathi and @SwitchFX care to visit the British Isles these days, you will see that we appear to have been positively inundated with the stuff for the past several weeks. Floods - rivers bursting banks, flood plains under water, sand bags in towns resembling war zones, all of this is the order of the day…….

 

[D.T.]

It's from the southern part of Yrigacheffe. I roasted it towards FC+, and the espresso is very smooth, chocolaty, with some dark fruits rounding it out.

Some more notes here.

Do you (I'm assuming so), have a dedicated roasting appliance? I'm sure you've mentioned it in the 10,000 pages of this thread, apologies on the repeat request

 

[Scepticalscribe]

One of my packages of Ethiopian coffee was delivered this morning.

This was one I had ordered the Monday before Christmas, but - owing to deadlines, inability to promise delivery with couriers, and holidays, they had written to me before the Yuletide break not to expect it before Christmas, explaining that when the roasters returned from the Christmas break, I could expect my coffee to be roasted on January 5.

Hence, they only roasted it yesterday and sent it by courier, emailing me when it was processed, and when it was dispatched. And, so, it arrived safely this morning.

 

[mobilehaathi]

Do you (I'm assuming so), have a dedicated roasting appliance? I'm sure you've mentioned it in the 10,000 pages of this thread, apologies on the repeat request

Ah, yes, although it's a DIY setup with an air popcorn popper. Small batches, but it works remarkably well!

 

[Scepticalscribe]

Ah, yes, although it's a DIY setup with an air popcorn popper. Small batches, but it works remarkably well!

Not a step I intend to take for myself, but one I am always happy to read about others trying out.

 

[D.T.]

Ah, yes, although it's a DIY setup with an air popcorn popper. Small batches, but it works remarkably well!

No kidding. We have a nice, and practically unused air popper ... some quick research ...

http://legacy.sweetmarias.com/airpop/airpopmethod.html

I see from that link, it's one of the recommended designs (solid bottom, air from side vents). Wow, I'm super excited, I've got to order some beans. Thank you!