whatcha drinking?

taso42

I just went to put in my usual order of 10 lbs of Moka Kadir blend from Sweet Marias, but they are out of it for the foreseeable future. :sad: Their note: Moka Kadir is likely disappearing shortly due to a shortage of dry processed Ethiopians. But Tom is cupping new Yemens shortly - so we MIGHT be able to offer a re-constituted Moka Kadir soon.

To make matters worse, there is no Yemen in stock either right now.

So I decided to try a 3 different single origins for now:

Papua New Guinea Baroida Estate http://www.sweetmarias.com/coffee.indonesia.newguinea.php?coffee=3308#3308
A unique estate coffee from the Eastern Highlands of PNG. Sweet and lushly fruited in both aromatics and cup flavors, spice accents, red apple, orange peel, syrupy light body. City roast to Full City.

Kenya Nyeri AB Tegu http://www.sweetmarias.com/coffee.africa.kenya.php?coffee=3347#3347
Let this coffee rest after roasting! The winey and jammy acidity is fully integrated into the syrupy body and there's more complexity to the sweetness, with caramel and vanilla present at FC. This is not the most citric or acidic Kenya, and some will find it less compelling as such. City+ to Full City.

Sumatra Gayo Mandheling http://www.sweetmarias.com/coffee.indonesia.sumatra.php?coffee=3324#3324
From the region of Lake Takengon in Aceh District. Deep brooding, bass-note profile, low acidity, tamarind and raisin fruit notes, undertone of dark chocolate, moderate brightness, foresty-earthy hints, thick body. Full City+ to Vienna.

I will have to standardize on a new espresso blend by the time I get my new machine (May-June timeline). Until then, I guess I'll get back to basics and enjoy some delicious single origin cups.

JDMPWR

Taso those sound very interesting. I hate to know what that cost or what a 10lb bag cost, I will assume a small fortune.

taso42

Actually, way cheaper than already-roasted beans, lb for lb. Maybe about half the price. But they lose about 20% of the weight after roasting. Plus I pay shipping. It's all worth it in the end though, because I'm always in fresh coffee. If I go buy a bag of some primo stuff at, say, Stumptown, it will cost something like $12-14 and will probably be stale before we finish it.

Espressocycle

How do you deal with the stench? The times I did it I had the roaster right under the stove fan, but my whole house still smelled like burning hair even though it also smelled terrible outside.

taso42

I do it under the hood of the stove. It still leaves a sort of a burnt toast smell, but I've grown to like it. Once or twice I didn't start the cooling cycle in time... in those cases it smells like an ashtray. Not good.