A festive season bean swap.

shape_shifter

I finally got to have my first cup of Bretts coffee, the bag from the Behmor, I seriously don't think I've ever tasted so much chocolate in a coffee before, it's fantastic 🙂

RichardM

Even though not everyone has even tasted/ received the beans yet, so far, this has gone exceptionally well as far as I can tell. I can see this becoming something we all do a few times a year. It's certainly opening the eyes of a few people on the massive variances on what we all deem to be "coffee" 🙂 . Maybe plan for an easter swap as a follow up?

shape_shifter

Completely agree Richard, now that the pressure of the first one is off I'd really enjoy roasting for others again and tasting others coffee 😃

Koffee_Kosmo

RichardM wrote:

Even though not everyone has even tasted/ received the beans yet, so far, this has gone exceptionally well as far as I can tell. I can see this becoming something we all do a few times a year. It's certainly opening the eyes of a few people on the massive variances on what we all deem to be "coffee" 🙂 . Maybe plan for an easter swap as a follow up?

Have you looked at your coffee yet Richard ? And yes I agree on more swaps during the year KK

RichardM

Koffee Kosmo wrote:

Have you looked at your coffee yet Richard ? And yes I agree on more swaps during the year KK

Instructions say not to touch for at least another day. I'll be waiting until thursday or possibly friday to crack them (I've got visitors at the moment, and don't feel like sharing). I'll start on the columbian I think.

Koffee_Kosmo

RichardM wrote:

Instructions say not to touch for at least another day. I'll be waiting until thursday or possibly friday to crack them (I've got visitors at the moment, and don't feel like sharing). I'll start on the columbian I think.

How is the aroma Those Colombians are a (better not describe until you try them) KK

Brett_H

shape_shifter wrote:

I finally got to have my first cup of Bretts coffee, the bag from the Behmor, I seriously don't think I've ever tasted so much chocolate in a coffee before, it's fantastic 🙂

Yay.. It's not just me then. 🙂

WotB

Maybe I've been doing it all wrong. Put milk in the water tank. Won't taint the boiler coz it's HX.

WotB

Already isolated autofill.

madpierre

Hope am not too late, would love to play a part in this. Just roasted a lovely little bean, happy to do another couple batches.

shape_shifter

yep way to late mp, but send them to me anyway :rofl: there will definitely be more happening though 🙂 Brett, don't you love that when someone can taste what you taste. I think I've finally got the machine doing what AM says it needs to 😛 and it's just chocolate all round, can't wait to try some of my beans now as well and see what difference is in them, never know I might get pineapple 😃

madpierre

S'all good, shame, I've got a lovely Kenyan Mamuto in the bag 😃 :coffee2: :coffee2:

Ronin

Mine arrived today All I can say is 'SWWWWWEET' Thanks My Cuppa, looking forward to this one.

UNM

Mine arrived today. As stated in the chatbox, my initial reaction was: perfumed flowers! My bean swap buddy sent me a whole bag of perfumed flowers! No, not the type that the forum s/w likes to substitute for rude words, but genuine coffee flowers for making tea, should be interesting. Beans are two batches (I think the same blend), one done in a hottop, one in a KKTO. Initial impressions: Nice aroma, quite powerful for beans less than a week old Some quality control problems in both bags - grading not even and one cherry had not even been processed - still complete with husk and bean inside was green 😃 See photos of beans attached. Bag 1 (marked as 'HAT') - quite dark, noticeable oil spotting on beans, will try this one first. Bag 2 (marked as 'TOP') - still medium to dark roast, but paler than first and minimal oil on beans. Based on what I have gathered so far, I'm guessing same blend for both, mix of a Peruvian and Columbian? Thanks AM, will post more once I've tasted them in various different ways

Tango

Hey all, So I received beans from WotB but have only had a chance to try one of them tonight through the aeropress - thanks WotB! The beans are roasted for filter and are a lot lighter than I expected - going by the Sweet Marias visual guide they probably look like they've just gone into 1st crack. I tried the Ethiopian and found it quite challenging to the palate as it's quite different from the roast depth I normally enjoy (just before or just on second crack). It was definitely very winey in nature and I actually quite enjoyed it - it's coffee not as I expect it. It was quite acidic and some might perceive this as sour and I would be happy drinking this as a 'something different' drink. Thanks again WotB!

WotB

Tango, you should try the Harfusa as cold brew if you're able.

Brett_H

Anger Management wrote:

Boy that week in a sealed bag and travel by Aus Post has really expedited that HAT roast.... Looked nothing like that when posted. More like the other batch. I only had enough left over as a control from the KKTO batch and while dark... Not as dark as they appear in you photo.. Have a very early start in the morning so may get home some time in the late to mid-afternoon. If so I will give the KKTO batch a hit up and see if they are drinkable or sink. AM

I roasted some Java Kalistat into the RSC (Royal Shakespearian Company... LOL) and 48 hours later there was spots of oil on the beans. I was thinking 'uh oh' but to my surprise I am thinking they are the best thing I've roasted all year. It just goes to show that when you are thinking I've gone too light: cold press and when you've gone too dark: a gift for the inlaws! Always try your roasts, you may not get the best out of the greens but you may also discover something amazing. I am currently drinking Tango's Bag C as a plunger. I found it too light a roast for my palate for my espresso machine (no Pid or pressure profiling so it's clearly rubbish and needs upgrading). As a plunger it is so citris and berry-fragrant! Thanks Tango!

UNM

OT: Reading some of the replies on this topic reminds me I need to post something on my recent forays into lighter roasts, but will do that elsewhere in due course. Had a couple of shots of the ' hat' roast this morning. Grinder set as last used for yesterdays Peru ceja de selva. Choked machine - 35 sec for 30g (16.5g dose). Thank goodness for opv's. Lots of body, sweet but with quite a bit of acidity, rather cloying and not very pleasant initially. Over the next 5 minutes or so the aftertaste developed chocolate and a nice fruitiness (raisins perhaps ?). This is one of the joys of drinking straight shots - long afterwards, unexpected flavours can suddenly hit. Second shot I ground coarser and got what I would call a ristretto - about 40g in 30 sec. Initially more pleasant, but quite strong ' roastiness', great buttery crema and good mouthfeel though. Still chocolate in the aftertaste, but not getting that fruitiness. If I get a chance will try an aeropress long black later today and a few more shots tomorrow. So far very interesting and definitely different to my roasts. I suspect the time spent in auspost temperature controlled environment had an effect though.

Koffee_Kosmo

My assessment My swap Brisbane based member roasted 2 single origins + 1 surprise blend Let me say that both roast's are very even & to my knowledge would have been just on second crack Its a credit to him, as one would not pick it as a home roast - It was such an even roast, that you would think it was shop bought Roasted on 27th Nov 2011 - the single origins were 1) Venezuela San Cristobal 2) Rwanda Tumuhay-impindu washed process My wife is my canary in the mine & assisted me in the sampling Assessment Venezuela San Cristobal As espresso I found this bean to have a fermented citrus taste Tasted better as it cooled With Milk eg flat white/cappuccino I found this bean to have an even flavour but could not pick one over the other However all flavors combined in this SO seemed overpowering to the pallet with a general smoky metallic taste with an unsweetened cocoa aftertaste My wife also commented that it tastes dry to the mouth and less creamy Will try again with more degas or blended Assessment Rwanda Tumuhay-impindu As espresso A combination berry/citrus flavour was observed Tasted better with a little added water Quite pleasant to my pallet but may be strong for others With Milk eg flat white/cappuccino This SO is very pleasant It has a wetter creamier feel in the the mouth as opposed to the Venezuelan that felt dry It has an even but mild chocolate taste with a creamy feel Wife commented almost the same as myself, saying that this coffee has a creamier mouth-feel with an even flavour but no flavour punches through Less and a milder aftertaste than the Venezuelan KK

Ronin

Koffee Kosmo wrote:

My assessment Let me say that both roast's are very even & to my knowledge would have been just on second crack Its a credit to him, as one would not pick it as a home roast - It was such an even roast, that you would think it was shop bought Roasted on 27th Nov 2011 - the single origins were 1) Venezuela San Cristobal 2) Rwanda Tumuhay-impindu washed process My wife is my canary in the mine & assisted me in the sampling Assessment Venezuela San Cristobal As espresso I found this bean to have a fermented citrus taste Tasted better as it cooled With Milk eg flat white/cappuccino I found this bean to have an even flavour but could not pick one over the other However all flavors combined in this SO seemed overpowering to the pallet with a general smoky metallic taste with an unsweetened cocoa aftertaste My wife also commented that it tastes dry to the mouth and less creamy Will try again with more degas or blended Assessment Rwanda Tumuhay-impindu As espresso A combination berry/citrus flavour was observed Tasted better with a little added water Quite pleasant to my pallet but may be strong for others With Milk eg flat white/cappuccino This SO is very pleasant It has a wetter creamier feel in the the mouth as opposed to the Venezuelan that felt dry It has an even but mild chocolate taste with a creamy feel Wife commented almost the same as myself, saying that this coffee has a creamier mouth-feel with an even flavour but no flavour punches through Less and a milder aftertaste than the Venezuelan KK

I admit I was trying to give you something you would like. And it's always unnerving roasting for someone with your coffee knowledge. I find the metallic taste common with the Hottop tho, one of the drawbacks, as well as batch size. And yes just on second crack is about where I like most roasts. Maybe give the blend a few more days 😉

« Previous Page Next Page »