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Espresso Enthusiasts

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The first post of this thread is a WikiPost and can be edited by anyone with the appropiate permissions. Your edits will be public.
Excellent, I drink very little coffee these days since we only have those nespresso machines at work and besides the usual complaints I wonder about how clean they really are ... even though I think they are cleaned regularly. I drink mostly tea except at home or at one of my fave coffee shops in town.
 
JamesMike said:
Love the smell of freshly ground Ethiopian coffee.
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Yes, fantastic, isn't it? One of life's little pleasures, and one that it is possible to enjoy without expending too much time, effort, or money; in other words, the sort of small, consummate pleasures that help to make life a lot more agreeable.

Actually, I find myself liking Ethiopian coffee more and more, and many of the others a lot less as time passes.
 
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I love the Ethiopian Sidamo and Harar coffees but don't care much for the others. But I always have a selection of others too. Since I roast my own, keeping a variety doesn't present an issue and I know for sure that the roast is exactly the way I want it and is fresh.

I drink mostly Americanos though a milky drink is sometimes nice.
 
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lparsons21 said:
I love the Ethiopian Sidamo and Harar coffees but don't care much for the others. But I always have a selection of others too. Since I roast my own, keeping a variety doesn't present an issue and I know for sure that the roast is exactly the way I want it and is fresh.

I drink mostly Americanos though a milky drink is sometimes nice.
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Well, while I really like the Ethiopian Sidamo coffees, but latterly, I have come to realise that I actually love the Yirgacheffe bean and the coffees made from it.
 
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I never could find a roast level for yirg's that I liked.

In my greens mix I generally always have a Columbian, an Indonesian, otherwise it is just random choices. I keep about 20lbs of various greens around. I keep watching for one of the great Harars to show up, but it has been many years since a berry full one has been available.
 
lparsons21 said:
I never could find a roast level for yirg's that I liked.

In my greens mix I generally always have a Columbian, an Indonesian, otherwise it is just random choices. I keep about 20lbs of various greens around. I keep watching for one of the great Harars to show up, but it has been many years since a berry full one has been available.
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Personally, my preference is not too heavily roasted - again, latterly, I have come to realise that I don't much care for over-roasted - burnt and bitter - coffee.

But, then, as I don't roast my own, I cannot always completely dictate what I am getting.
 
lparsons21 said:
I never could find a roast level for yirg's that I liked.

In my greens mix I generally always have a Columbian, an Indonesian, otherwise it is just random choices. I keep about 20lbs of various greens around. I keep watching for one of the great Harars to show up, but it has been many years since a berry full one has been available.
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I've been roasting <https://www.sweetmarias.com/product/ethiopia-yirga-cheffe-dry-process-gedeb-asasa> and <https://www.sweetmarias.com/product/ethiopia-yirga-cheffe-dry-process-aricha> to FC+ for espresso with very pleasing results. And I've been quite happy roasting this <https://www.sweetmarias.com/product/ethiopia-yirga-cheffe-kela-kochore> to City+ for pour over.
 
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mobilehaathi said:
I've been roasting <https://www.sweetmarias.com/product/ethiopia-yirga-cheffe-dry-process-gedeb-asasa> and <https://www.sweetmarias.com/product/ethiopia-yirga-cheffe-dry-process-aricha> to FC+ for espresso with very pleasing results. And I've been quite happy roasting this <https://www.sweetmarias.com/product/ethiopia-yirga-cheffe-kela-kochore> to City+ for pour over.
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Three different types of Yirgacheffe beans? Wow. I await detailed tasting notes in due course.

Fantastic - I hope you really enjoy them.
 
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mobilehaathi said:
I've been roasting <https://www.sweetmarias.com/product/ethiopia-yirga-cheffe-dry-process-gedeb-asasa> and <https://www.sweetmarias.com/product/ethiopia-yirga-cheffe-dry-process-aricha> to FC+ for espresso with very pleasing results. And I've been quite happy roasting this <https://www.sweetmarias.com/product/ethiopia-yirga-cheffe-kela-kochore> to City+ for pour over.
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I too have been roasting the Sweet Maria's Yirga Cheffe Aricha. I took one batch to FC+, maybe even Vienna. Makes a great espresso. After that I've been trying to keep to City+ to Full City. Awesome stuff.
 
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Mike in Kansas said:
I too have been roasting the Sweet Maria's Yirga Cheffe Aricha. I took one batch to FC+, maybe even Vienna. Makes a great espresso. After that I've been trying to keep to City+ to Full City. Awesome stuff.
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Sounds wonderful. May you long enjoy the fun experience of roasting (and grinding and drinking) your own Yirgacheffe.

How does the Sweet Maria's version of Yirgacheffe differ from others?
 
A welcome sound of the doorbell, and a parcel delivered. As I didn't answer the door - the carer did - I cannot say whether the parcel was delivered by regular post or by courier, but it contains several packets of different types of freshly roasted Yirgacheffe (Ethiopian) coffee……..
 
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Sipping some Yirgacheffe (Knot's Family) coffee which arrived this morning courtesy of the Ethiopian Coffee Company.

The clean, bright, clear notes I expect from good coffee are very evident in this lovely cup.
 
Scepticalscribe said:
Sounds wonderful. May you long enjoy the fun experience of roasting (and grinding and drinking) your own Yirgacheffe.

How does the Sweet Maria's version of Yirgacheffe differ from others?
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This is the first I've ever roasted myself, so I don't have much to compare it to. Against other Yirgacheffe's, I would have to say the one from Sweet Maria's is more fruity and sweet when roasted to City+/Full City, and still smooth all the way to Vienna.
 
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Had some further fun with The Ethiopian Coffee Company today.

Not only was their parcel delivered (yum) this morning, but they also subsequently phoned me to let me know that my card had been declined. A long series of calls to my bank ensued, during which it transpired that 1) there were ample funds in my account (well, I knew that), 2) that the card had not been blocked (this has been an issue as my work requires that I travel to Strange Lands sometimes), and 3) that the 3D Id hadn't been blocked either.

After all of this had been confirmed, I phoned the Ethiopian Coffee Company again. It transpired that they had transcribed my number down incorrectly last week, omitting a digit……..anyway, all is well, for now.
 
Sunday always allows for relaxed coffee preparation, that harmless and thoroughly enjoyable pottering about and taking the time to enjoy the whole process.

So, today, I ground Yirgacheffe beans (Ethiopian) in my OE Lido grinder, and slowly savoured making a pot of coffee in my (pre-heated) Le Creuset French press. And yes, I savoured sipping the coffee in a (preheated) Le Creuset mug.

Ethiopian coffee tends to be lightly roasted, with clean, clear, bright notes, and beans from the Yirgacheffe region - which I love - tend to be even more pronounced in how they express their Ethiopian identity.
 
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A pot of freshly ground coffee awaits me.

The pot - my Le Creuset, and the two Le Creuset mugs have been heated - and a blend of two different types of freshly ground Yirgacheffe Ethiopian coffee beans (my own blend, I'm experimenting), is sitting on the Rangemaster cooker, waiting for me to depress the plunger.
 
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mobilehaathi said:
Well yesterday I roasted up some Yirgacheffe Aricha for some espresso. They probably need to sit for another day, but I'm going to pull some shots this morning anyway.:oops:
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Yirgacheffe Aricha - how wonderful. This is one of my favourites, and several dessertspoons (those who weigh their beans on one of those lovely small weighing scales in advance of making a coffee are a lot more zealous than I - dessertspoons work perfectly well for me, with an abacus if I forget how to count on my fingers…) from a bag of Yirgacheffe Aricha (currently in a nice coffee tin) comprised one half of the blend I made this morning.

Anyway, I expect that you will hugely enjoy it; beans from that region of Ethiopia tend to be quite lovely.
 
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JamesMike said:
Had a pot of it last night, excellent coffee.
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Yes, it is, agreed.

So, am currently in the process of brewing another pot of coffee. A blend of two different types of Ethiopian Yirgacheffe coffee (Ethiopian Yirgacheffe Aramo, and Yirgacheffe Aricha). I have just ground the beans, and had fun with my OE Lido grinder. A nice pleasant, relaxing, activity for a Bank Holiday Monday.
 
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We were in NYC for the last few days (double birthday extravaganza!) and we came home with these - scored them from a FIKA coffee shop that we stumbled onto, on the way to an easter egg hunt on Saturday. They had coffee, tea, and in-house made candy (of the Swedish variety).
 

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