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I've just started drinking a batch of home roasted peaberry beans from Costa Rica. SCA 87, tasting notes of strawberry and blackcurrant. Straight double espresso of course.
I definitely have red fruit notes and a balanced acidity. It smells like chocolate covered strawberries. I like it a lot.
How dark are you roasting ? I did a recent home roast and I guess it was too light(lite?) as the water just rushed to fast when pulling a shot. It does however taste great on the v60.
I tend to roast to the lighter side. Definitely trickier to pull compared to darker roasts, but it's worth it.
FWIW I wasted a lot of coffee on my first batches, it took some time before I settled on a routine that works. What's your process?
I typically keep heating the beans a minute after first crack then cool. I'm using the Popper where temp is not too accurate
That sounds very delicious
Sadly I wasn't able to find my denatured ethonol container when my friend was visiting a bit ago to try out my vintage coffee siphon again. The first time I did it with lamp oil and it turned the whole bottom black that I had to scrub off. The coffee was also decaf and too strong.
I was excited when Hoffman came out with the siphon video and he said he was going to make a guide but he never did.
Sadly it makes way too much coffee for one person. My partner doesn't drink coffee.
I’ve been lazy this week. I used pre ground Dunkin Donuts coffee BUT I did it in a pour over with proper ratios!
Hello from the second community Moderator.
I have only recently gotten into making proper coffee.
This week I have bought the Timemore C3 ESP pro and made some local medium/light roast filter coffee with it. I have mostly had Bean-To-Cup machine coffee before and this is quite the different experience but I think I like it.
I hope the community can thrive now with more active moderators.
On my regular rotation, I'm brewing with the Clever dripper, a Viet phin, and a thrifted Gaggia Pure. I tend to grab the medium roast Mayorga beans from Costco, but have to refill my supply from local roosters.
If you try the phin, I suggest to cut a basket filter in 1/4s and use one at the bottom. I enjoy a full strength brew, but if you're not mixing with condensed milk, I need to tone it down a bit.
If anyone has any robusta or robusta bean blends to recommend, I would love to hear it
I brought home a bag of Philz “Philtered Soul” from a trip to the Bay Area and have been enjoying it immensely for a flavored coffee. Using a Ceado Hoop for brewing.
philz new manhattan is always a great blend
I have been enjoying Grizzly Claw from Kicking Horse coffee. It’s their dark roast. And I make it with my French press.
This is my go to, and I think it’s pretty great
I also really liked their Kick Ass medium blend. That’s actually what it’s called.