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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.
Macky-Mac said:
I suspect that most of us have a small "backup" supply of older beans that are there just to make sure we're never completely out of coffee; and it's always a relief when new supplies arrive before it become necessary to dip into the backup supplies :)
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Very much so.

The real emergency then strikes when the back-up supply runs out, or, for some reason, cannot be consumed.
 
Scepticalscribe said:
Very much so.

The real emergency then strikes when the back-up supply runs out, or, for some reason, cannot be consumed.
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Just the realization that I might have to dip into the back-up supply is usually motivation enough to get busy ordering new supplies.

Fortunately a short walk would take me to one of several nearby coffee shops where I could replenish my back-up supply
 
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Macky-Mac said:
How is the Tanzanian coffee? Any notes to share?
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Personally, I must say that I quite like it, (I've not had it before now) - and I would recommend it - but then, I tend to be quite partial to the coffees from East Africa (above all, Ethiopian coffee).

Now, it differs from Ethiopian coffee in that it is not as "clean" or "bright" as is Ethiopian coffee, and it differs from Kenyan coffee (especially the coffees prepared from the SL28 varietal that you find comprises much Kenyan coffee), in that it is not as "sharp" (that, almost tannic note you get in some Kenyan coffees), but is both smoother and sweeter than Kenyan coffee.
 
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Just bought some new economy coffee beans from a local supermarket. It's very fresh, and probably accounts for the outgassing when I used it in the Aeropress. It's not bad, fairly full in flavour and not bitter. I think I will have to try for a coarser grind for the Aeropress, or limit it to espresso.
 
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Browsing teh InterWebs on my phone and found this --

IMG_1407.JPG
 
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Macky-Mac said:
It was an Ethiopian day for me this morning.

I'm cycling through three different coffees this month and all three packages are going fast
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Three different packages of Ethiopian coffee?

Wonderful.

How do they differ? By specific region, or, whether they are 'washed process' or 'naturally processed' coffees?

Have you a particular preference?

Do enjoy.
 
Scepticalscribe said:
Three different packages of Ethiopian coffee?

Wonderful.

How do they differ? By specific region, or, whether they are 'washed process' or 'naturally processed' coffees?

Have you a particular preference?

Do enjoy.
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opps, I wasn't clear, sorry.....they're not all from Ethiopia; one package each from Ethiopia, Colombia and Hawaii.


But having 3 from Ethiopia at the same time would certainly be an interesting selection
 
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Macky-Mac said:
opps, I wasn't clear, sorry.....they're not all from Ethiopia; one package each from Ethiopia, Colombia and Hawaii.
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Ethiopia and Colombia, I can understand (and wholeheartedly approve of); I have yet to see - let alone sample, or savour, - a coffee from Hawaii.

How does the Hawaiian coffee compare with coffees from Colombia and Ethiopia?
Macky-Mac said:
But having 3 from Ethiopia at the same time would certainly be an interesting selection
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Yes, it would be (and is/was); I've actually done it, and realised that while I love all Ethiopian coffee, I really and truly love, - or prefer - 1) coffee that is naturally processed, and 2) coffee from Yirgacheffe, above all.
 
Scepticalscribe said:
How does the Hawaiian coffee compare with coffees from Colombia and Ethiopia?
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There's more similarity between this Colombian (red bourbon) and this Ethiopian (local heirloom) than there is between them and this Hawaiian coffee (Ka'u region, variety unknown).

There is a great deal of fruit sweetness in the first two, with the Colombian being the sweeter and having a more distinct fruit identity. There's also a nice cocoa nib note present in both it and the Ethiopian. They're both light roasts with a fairly bright acidity, but especially the Colombian.

This Hawaiian is what I think is called a "full city roast", a medium roast, perhaps even slightly on the dark side of medium. It has a great dark chocolate flavor note and also a very pleasant dark cherry note. It's from the Ka'u region and I've found that chocolate and cherry are often elements of coffee flavor from that region. As for acidity, it has more of a medium acidity compared to the Colombian and Ethiopian coffees. It's a very mellow and smooth coffee.

(There's a lot of interesting variety in Hawaiian coffees from the different growing regions, which is something I enjoy exploring)

Do I have a favorite among the three? Oh, Definitely. The Colombian is just amazing
 
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