I'm nearing the end of a package of coffee from Rwanda; time to drink up!
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Espresso Enthusiasts
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Very much so.
For that matter, I finished my Ethiopian coffee yesterday, and started my coffee from El Salvador, today.
The coffee from El Salvador is a natural process coffee, from Gesha beans (varietal); delicious.
Smooth, and sweet.
the very first post in this thread is an editable post; the link to northbound is there.
Yes, it is a wiki thread, - or, rather, the first post permits edits - which allows for fresh, or new, material, or information, or products, or sources (or, even videos), to be added as needed, given that knowledge about coffee (and espresso) is constantly evolving.
Well, this is a thing.
Previously I have mentioned that I had bought a couple of stainless steel mesh disks to sit in my portafilter above the coffee. The aim is to get smooth flow of water through the puck to get better, more complete extraction. And they worked.
However...
In the last few days I have noticed that coffee made this way had an odd taste. Not nasty, just odd.
Now, I had been assuming that since I always used the disks with the same side up, with water flowing from the clean side to the coffee side, that the inside of the disks would remain clean. Not so.
It appears that after brewing, the disk remains in contact with the wet coffee grounds long enough for stuff (technical term, meaning the bitter, wet gunge left over after brewing) to make its way back into the disk by capillary action. Over time it accumulates till it gets to the point of affecting the taste of the brew.
The fix was to rub straight washing up liquid into the disks, and soak in boiling water. An amazing amount of brown stuff came out. Rinse, repeat, more brown stuff came out. Rinse, repeat, no more brown stuff. I then put them in the porta filter and ran several doses of hot water from the espresso machine through to properly rinse the disks.
It means that I am going to have to spend some time every couple of weeks to properly clean the disks. As well, my machine needs me to run at least one shot of water through the portafilter before brewing to make sure that the thermal block inside is hot enough. I think I will put the mesh disk in the portafilter before this to make sure it gets a good, clean, hot rinse before brewing. Hopefully that will stop the gunge from accumulating.
TLDR: summary, results were a good cup of coffee.
Previously I have mentioned that I had bought a couple of stainless steel mesh disks to sit in my portafilter above the coffee. The aim is to get smooth flow of water through the puck to get better, more complete extraction. And they worked.
However...
In the last few days I have noticed that coffee made this way had an odd taste. Not nasty, just odd.
Now, I had been assuming that since I always used the disks with the same side up, with water flowing from the clean side to the coffee side, that the inside of the disks would remain clean. Not so.
It appears that after brewing, the disk remains in contact with the wet coffee grounds long enough for stuff (technical term, meaning the bitter, wet gunge left over after brewing) to make its way back into the disk by capillary action. Over time it accumulates till it gets to the point of affecting the taste of the brew.
The fix was to rub straight washing up liquid into the disks, and soak in boiling water. An amazing amount of brown stuff came out. Rinse, repeat, more brown stuff came out. Rinse, repeat, no more brown stuff. I then put them in the porta filter and ran several doses of hot water from the espresso machine through to properly rinse the disks.
It means that I am going to have to spend some time every couple of weeks to properly clean the disks. As well, my machine needs me to run at least one shot of water through the portafilter before brewing to make sure that the thermal block inside is hot enough. I think I will put the mesh disk in the portafilter before this to make sure it gets a good, clean, hot rinse before brewing. Hopefully that will stop the gunge from accumulating.
TLDR: summary, results were a good cup of coffee.
"Long enough", in coffee terms, (to have an effect) can sometimes mean a very short time, indeed, in my experience.
Enjoyed a coffee from El Salvador (naturally processed, Gesha) earlier today.
Why am I perusing coffee sites, when I am amply supplied with (very good) coffee?
It’s the eternal quest for the next best thing over the horizon, the grass is greener next door, etc. are humans ever satisfied for more than a relatively short period of time?
How right you are.
I found myself not just perusing coffee sites, but watching (online) reviews of some of the coffees in question.
And I do have plenty of lovely lying easily coffee to hand.
First day for this new blend. Double espresso to start at 6am, had a late meeting 7pm so another double with frothy milk on top for a pre-meeting pick me up.
I’ll share my review tomorrow.
I’ll share my review tomorrow.
Gorgeous.First day for this new blend. Double espresso to start at 6am, had a late meeting 7pm so another double with frothy milk on top for a pre-meeting pick me up.
I’ll share my review tomorrow.
Just gorgeous.
Who “owns” post 1?
For the 4 machines there
First one website is dead, shut down
Second one needs a correct link
Third one kinda useless, you cannot see anything need to create a login
Fourth one works fine
That’s batting 0.250
For the 4 machines there
First one website is dead, shut down
Second one needs a correct link
Third one kinda useless, you cannot see anything need to create a login
Fourth one works fine
That’s batting 0.250
Nobody "owns" it.Who “owns” post 1?
For the 4 machines there
First one website is dead, shut down
Second one needs a correct link
Third one kinda useless, you cannot see anything need to create a login
Fourth one works fine
That’s batting 0.250
Rather, it is an open wiki post, which means that anyone (that is, anyone who posts in the thread) has the "appropriate permissions", and therefore, can post there, and create and post a link to products and other matters relating to coffee, and the preparation of coffee.
This was decided when the thread was started, as - obviously - things change, companies die, (or merge), and products (and companies) evolve and, are either no longer available, or, have changed beyond recognition, or, the products in question have been superseded, or are no longer manufactured.
More to the point, usually, in the online world, permission to edit the original post of the thread (and the thread title) will be confined to the person who started the thread, the original poster (OP), as the original poster is the person who will be considered to have - and to have had - ownership of the thread.
That is fine in a standard thread, but not in a long running thread such as this: For a variety of reasons, people who start threads may not be around a decade or so later to tend to them (natural attrition, demands of life - both personal and professional, moving to other media, choosing to cancel their membership of the forum, being suspended from membership of the forum, losing interest in the forum or in coffee, developing other interests, illness, death, etc), and, in the absence of the wiki format, it would be impossible to edit them, and add to them. Thus, at the outset, it had been decided to adopt the "wiki" format for this thread.
Remember, the thread was started over a decade ago, - in fact, I have just checked, it was started eleven years ago - and many things will have changed since then, and not just in people's lives, but in the world of coffee, as well.
Thus, should you feel the need to correct those links, or amend them, or add to them, please feel free to do so.
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Sipping an afternoon (and what a dismal afternoon, wet, cold, dark, and dreary) coffee from El Salvador, natural process, (Gesha varietal), served with hot milk (very ordinary hot milk), and a dash of double cream.
learning is its own reward
To check those links is a good service to all who might read that post. Keeping the info up-to-date is left to anyone with an interest in the topic...so as Scepticalscribe posted;
"Thus, should you feel the need to correct those links, or amend them, or add to them, please feel free to do so."
The bad news is that the last of the Hawaiian Ka'u Red Bourbon beans were brewed this morning.....good news is the shared monthly coffee subscription package is "out for delivery" today.....the bad news is that actual delivery on Fridays is always an uncertain situation....the good news is that if the package is in fact delivered today, I should get my share later today
Oooooh.
One of those "is it good (news)" or, "is it bad (news)", posts.
And the week-end doth approach, which generally means that deliveries are a little more uncertain...
Good luck.
I hope that you successfully take delivery of the next batch of Hawaiian Ku'a Bourbon beans (I assume that this is what you have ordered) very, very soon, preferably today.
It is, isn't it?
Actually, over the eleven years that this thread has been in existence, I have learned quite a lot from it, and have also learned what I want from coffee, and what my limits (in terms of effort, expense, and interest, or curiosity) are, though, even those can be subject to change.
Moreover, there have been considerable changes over that decade:
These include changes in how coffee is sourced - most of the small coffee shops (and roasteries) I now patronise and frequent and buy coffee from did not exist then, and nowadays, I buy a lot more coffee locally, or regionally, than from some of the suppliers linked on this thread, from whom I used to buy coffee.
There have also been considerable changes in how coffee is processed: For example, honey process coffee is a pretty recent development, and is increasingly used alongside the better known methods of processing coffee, such as, the traditional "natural process", which is both labour intensive and time-consuming, and the more recent "washed process", which is rather demanding and thirsty of water resources, a finite resource that is increasingly scarce in parts of the world, especially with the threat of global warming.
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The coffee that arrives through this particular subscription changes every month. The roaster selects what will be provided and then sends an email giving subscribers a chance to check online to see what he's picked and make any additions or changes they may want to make. I'm part of a group that shares a subscription and for my share I've decided to just go with whatever the roaster likes. I don't even look to see what's coming so it's a surprise when I get my share.
All I'll know in advance is that it's Hawaiian coffee and that the roaster makes excellent choices
Fair enough.
That sounds fascinating.
Let us know what (coffee) arrives and when it arrives.
Tasting notes will also be received with grateful interest.
Meanwhile, do enjoy your coffee when it (eventually) arrives safely.
Happily, the coffee has been delivered at the office of the woman who's organized the subscription group. Her son likes to deliver my share so now I'm waiting to hear when to expect him.
Meanwhile, I think I'll make a mug of some Mexican coffee that I have.
Excellent news.
I would imagine that this shall take place sometime later this evening?
Now, that piques my curiosity:
What is Mexican coffee like?
I don't think that I have ever had it, let alone seen it offered anywhere.