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What coffee are you drinking just now?

Does anyone else find that the size of a standard cappuccino is a bit too small to enjoy? 180ml cups holding 120ml of liquid and 60ml of foam... even if you try and slowly savour the flavour, you just about get three or four sips and then it's all over.
 
Did you get a voucher in the post for 50% off their 'Exotics' range, gentlegreen ?

Just ordered one of the Bolivian Geishas. Supposed to be fruity... orange & pineapple.. interesting...
 
Herbsman. said:
Did you get a voucher in the post for 50% off their 'Exotics' range, gentlegreen ?

Just ordered one of the Bolivian Geishas. Supposed to be fruity... orange & pineapple.. interesting...
Click to expand...
Darn. I'll have to rootle through the packaging ... :p

I have still yet to taste "fruit" in any coffee - I just get acidity.
 
gentlegreen said:
Darn. I'll have to rootle through the packaging ... :p

I have still yet to taste "fruit" in any coffee - I just get acidity.
Click to expand...
Shame you didn't get to try the Kenyan one - I think it was the washed process Othaya Chinga - that tasted like fizzy orange. I didn't think it was possible for an espresso to taste 'fizzy'... not to mention so strongly of orange. As far as coffee tasting goes, it was an interesting experience to say the least.


TBF the 'fruity' description is just supposed to describe the quality of the acidity... so a coffee with 'lime cordial' in the tasting notes doesn't usually actually taste like lime cordial but has an acitity and sweetness reminiscent of lime cordial... coffee with a soft acidity might get described as white grape, etc
 
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gentlegreen said:
Thailand Doi Pangkhon Black Honey

"Dark caramel, macadamia nut, cocoa nib"
Click to expand...
I definitely got the caramel - almost chewy - and the cocoa and those balance out the acidity very nicely, and there's a sweetness to it - this one's a keeper. The beans were almost too plump for the postie to get it through the letterbox - all in all probably not for those who like brain-piercing espresso ;)
Given its price, I will definitely want to see how well it blends.

My local roaster briefly had a Papua New Guinea coffee a few years back which was very nice, so (Austral-)Asia is definitely interesting.
 
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Still on ground stuff as my bit from China never arrived.

What I find intresting is how some suit the stove top and on others I get a more bitter brew, even with the heat on lowest and I get better results in the aeropress or french press. I do drink it strong though which is also contributes I'm sure.
 
My coffee making is a nightmare.
I boil the water and the timing is completely dependent on how long it takes me to get the bread or toast ready.

The trouble is I only have a moderate tolerance for caffeine and don't drink it during the week, so most of my experimenting has to wait until I'm home.
 
I just bought and drank a can off Costa Coffee, it came from a fridge so was pretty cold and I expected a certain feel to it, perhaps silky smooth and chilled. .. it was bitter and rank :eek:
 
Me and my GF are currently on this. We both love a Bailey's, but cos she's AA it's not an option, so I make her feel naughty by having this...

download.jpeg

I go to Sainsbury's and buy "extra cream" milk and use brown sugar, just to make sure the experience is as close as possible to the real thing.

I suggested serving it to one of her AA mates who was coming round. She assured me that they would genuinly think she was on the road to a relapse. It's another fucking world, and no mistake.

Very tasty, though.
 
lavaza-qualita-oro-1kg-1200.jpg


These are in my grinder currently. Very nice brew.
 
I am now flush with coffee - 250g of maragogype beans heading my way - to work as they would never have fitted through the letterbox.
Who knows, the Thai beans may have improved by the time I open the bag.
 
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The maragogype is very tasty - rich in the midrange and a bit less "messy" than the Thai and less acidic.
I may have a half-brew of the Thai in a bit to confirm.
I'm rather afraid my new bag of Thai may have to sit in a cool spot for some time while I get through a second bag of the maragogype.

EDIT:-

Yes, the Thai has more acidity / high notes and actually possibly more bass too ....
Tomorrow I will try a blend :)
 
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The blend was very good indeed so I ordered a second bag of the Maragogype - and thus eased my dilemma moderately well - and my kitchenette is so cold, the unopened bags should keep well kept beside the single-glazed window.
 
2/3 of the Maragogype for richness and body and 1/3 of the Thai for the rest.
Yummy - and it doesn't even taste like cocoa :)

That's me sorted for the rest of the year :)
I just noticed I have nearly a whole bag of the El Salvador Finca El Fany washed bourbon - I'll see if I can give them away before they get stale.

Annoyingly, Guatemala El Bosque appears to be back ... I hope there's still some left after the Thai and Mexican run out.
 
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I've been getting this stuff from Home Bargains. I picked the first pack up as I'd run out and I was in a rush, but it's really nice with a dark chocolate smell and taste.
http://1.bp.blogspot.com/-1kWke69DHfE/VZ-Cv4kXDFI/AAAAAAAAC8s/b-FwLNaqYY4/s1600/IMG_20150710_080057.jpg


And only £1.49 for 200g
 
gentlegreen said:
Darn. I just ordered more of the funky Thai beans and Hasbean get in an interesting new coffee.
I used to be keen on Guàtemalan maragogype from a local guy who lightly toasted it... whereas Whittards used to roast it to a cinder...

Mexico Las Cotorras Washed Maragogype
Click to expand...
I couldn't get on with this at all.. it just wouldn't extract properly through by bean to cup machine even with the grinder at it's finest setting, water temperature at maximum and a 1:4 ratio. Couldn't get any flavour out of it, just blandness. Maybe it's too light a roast for my machine/grinder and would work better with a longer extraction, i.e. filter / cafetiere / aeropress
 
So I've got very lazy and always buy ground coffee as I can't be arsed to grind it, until the other day. I know this is not considered a good way to go to it, but stuck some old beans in an electric spice grinder. Yes blades not burrs and yet got a really nice cup of coffee out of it. Takes seconds to grind rather then faffing with a hand grinder for ages.
 
Herbsman. said:
I couldn't get on with this at all.. it just wouldn't extract properly through by bean to cup machine even with the grinder at it's finest setting, water temperature at maximum and a 1:4 ratio. Couldn't get any flavour out of it, just blandness. Maybe it's too light a roast for my machine/grinder and would work better with a longer extraction, i.e. filter / cafetiere / aeropress
Click to expand...
Yes, these days I tend to stew my coffee in my inverted Aeropress for over a minute after stirring - difficult to quantify the grind - which I never adjust - without begging favours from scientist colleagues at work. I also tend to use boiling water. The metal filter probably lets more flavour through.

It saw me through the hostilities and I miss it :(

It was messy and incomplete in a complimentary way to the Hasbean's "Thailand Doi Pangkhon Black Honey" beans and I found a 66:33 blend was very nice.

I'm now making do with 66:33 Thai blended with their "Jailbreak: Red Blend" which contains some of the Guatemala El Bosque beans I loved for years and rarely manage to obtain ...

It's a pain to have such a narrow taste in coffee ...
 
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I'm taking a punt on this one to go with the Thai :-

www.hasbean.co.uk

Guatemala Finca La Soledad Washed 90 Hour Fermentation Caturra

A washed processed lot of Caturra that was fermented for 90-hours by Raul Perez and his family at Finca La Soledad in Acatenango, Guatemala. Tasting notes: hot chocolate, Oreo, red apple peel. Hasbean - freshly roasted coffee from our roastery in Staffordshire.
www.hasbean.co.uk www.hasbean.co.uk

"I love it when a coffee tastes like a mug of cocoa, but this one takes it a stage further and tastes like you're dunking Oreos in you cocoa! It's all wrapped up with a creamy texture and a hint of red apple peel on the finish. This is one for the chocolate lovers."
Click to expand...

Sounds distinctly promising :)
 
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gentlegreen said:
I'm taking a punt on this one to go with the Thai :-

www.hasbean.co.uk

Guatemala Finca La Soledad Washed 90 Hour Fermentation Caturra

A washed processed lot of Caturra that was fermented for 90-hours by Raul Perez and his family at Finca La Soledad in Acatenango, Guatemala. Tasting notes: hot chocolate, Oreo, red apple peel. Hasbean - freshly roasted coffee from our roastery in Staffordshire.
www.hasbean.co.uk www.hasbean.co.uk
...this one takes it a stage further and tastes like you're dunking Oreos in you cocoa! It's all wrapped up with a creamy texture and a hint of red apple peel on the finish. This is one for the chocolate lovers.
Click to expand...


Sounds distinctly promising :)
Click to expand...
Yes, sounds good to me. I look forward to your tasting report!

I've gone for the Nicaragua Finca Limoncillo Elegant Natural Red Pacamara and I'm hoping it's as good as it sounds:

CUPPING NOTES: Tinned strawberries, raspberry jam

It's like tinned strawberries mashed into raspberry jam. It's sticky and slightly funky, and has more soft red berries than you can shake a stick at.
Click to expand...

In fact I'm pretty sure I've had it before, but I'm damned if I can remember now.
 
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