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What's in your cup?
BoldJava
Yemen Sana'ani. Need I say more?

B|Java
Edited by BoldJava on 02/06/2009 12:47 AM
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Dave Borton
Milwaukee, WI
 
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cfsheridan
Yama 8-cup prep of a Peru FTO Cooparm cooperative. Sample roasted to compare to a previous lot I bought.

Tart fruit--apple cider and hint of citrus. Rich chocolate and molasses flavors, darker chocolate hot, smoothing out to more of a semisweet chocolate as the cup cools. Slight pepper notes, and the finish is clean with the chocolate and pepper notes. Medium body, snappy tart acidity, with the expected creaminess from a vacuum prep.
 
BoldJava
cfsheridan wrote:
Yama 8-cup prep of a Peru FTO Cooparm cooperative. Sample roasted to compare to a previous lot I bought.

Tart fruit--apple cider and hint of citrus. Rich chocolate and molasses flavors, darker chocolate hot, smoothing out to more of a semisweet chocolate as the cup cools. Slight pepper notes, and the finish is clean with the chocolate and pepper notes. Medium body, snappy tart acidity, with the expected creaminess from a vacuum prep.


Heavens, a nice Peruvian to look forward to...thanks for excellent notes. I know your palate and could buy just based on your notes - I need a Peruvian.

B|Java
Edited by BoldJava on 02/06/2009 2:03 AM
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Dave Borton
Milwaukee, WI
 
http://sidewalkmystic.com
BoldJava
Unnamed Kona, greens provided by friend for cupping
Nice bright blue. Crease suggests a higher grown Kona.

Roasted on Gene: 460 thru 1st/450 until 1st plus 3:30
City Plus.
Brewed in a vacpot. 43 grams/22 ounces

Fragrance: pines and pepper
Aroma: Nice, sweet moss tone to it
Body: Heavy Kona. Large shoes for a Kona.
Flavor: Edgy sourness. Doesn't simmer down as it cools. Boy, howdy.
Mouthfeel: A chewable Kona.
Acidity: Bright out of the gate. First thing that hits me.
Aftertaste: Lingering though not pleasant.

Grade: 80

Overall, this cup seemed to have potential in the grinder. Nice pepper zing in a
subdued forest. Once wet, it went downhill. Not a Kona that would make it to
my table. I will try it in a press pot as well to ensure it isn't in the prep (PNGs
are not nice for my palate from a vacpot). I will see tomorrow how that works.

B|Java

PS Kona region is WSW corner of the Big Island
BoldJava attached the following image:
kona.jpg

Edited by BoldJava on 02/07/2009 1:44 AM
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Dave Borton
Milwaukee, WI
 
http://sidewalkmystic.com
BoldJava
Light Within the Tunnel Blend

18gram naked filter: Carmo De Minas/Black Sun/Salv Los Alpes, all FC. 9g/4g/5g

2 oz pull, 23 seconds from Ms Silvia

Capp from 2%

Great crema (between the Carmo and the Black Sun, how can anyone miss?). Very tight taste, wrapped together. The Black Sun is there but doesn't bully the others. Punches thru the milk. Great wines in a capp. The acids are very complementary.

Dark chocolates bending toward European licorice. A keeper.

B|Java

www.bbc.co.uk/birmingham/content/images/2007/06/29/tunnel_470_464x320.jpg
Edited by BoldJava on 02/07/2009 5:27 AM
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Dave Borton
Milwaukee, WI
 
http://sidewalkmystic.com
Koffee Kosmo
In the cup this week
Sumatra Manderling
WOW this is a wonderful coffee buttery chocolate after-taste

Ethiopian Gambella Naturals. It's the ugly little bean that packs a punch. Sun dried, dry process which produces rich syrupy espresso shots full of earthy spice.
Best to start drinking it post roast after 7 days rest

KK
I home roast and I like it
Blog - http://koffeekosm...gspot.com/
Bezzera Strega: Mazzer Robur Grinder: 5 Box hand grinders: Pullman Tamper Convex: (KKTO) Turbo Oven Home Roaster: CONA Glass Rod Syphon: Pyrex Brewer:
 
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dja
Ethiopian Shanta Golba FTO, roasted yesterday at around 4:00 PM to a full city in 14 minutes, no temp recorded.
first pot was brewed at 4:30 this morning, not enough rest but still a very good brew.
flavor of this bean is leaps and bound above the other Ethiopian that I have which is a Gerbichu Lela Coop FTO that I got from Punkin Heads, which had a twang that dissapeared after about 4 days rest.
Chads Shanta Golba that he picked up from Zyphers in KC does not have the twang that I have noticed in some of the other Africians that I have roasted and brewed, this bean is full of flavor with a great mouth feel that lingers on the tongue.
this bean will make a great pot of coffee in another 24 to 36 hours of resting in the jar.
Edited by dja on 02/08/2009 12:24 AM
I pour Iron and roast Coffee BeansThumbsUp
If life seems normal your not going fast enough Mario Andrette
 
BoldJava
Carmo de Minas, an 8 oz sampler from Intelli. One of the farm gate relationship coffees.

Very balanced Brazilian, light chocolates. Subdued acids. Cups sits on the tongue. Gentle cup for a slow morning. Remainder of roast will go into 'spresso Light Within Tunnel Blend.

B|Java
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Dave Borton
Milwaukee, WI
 
http://sidewalkmystic.com
cfsheridan
A day of peaberries.

1st cup: El Salvador Cerro Las Ranas Pulped Natural Peaberry- 5 cup tabletop Yama

This one's about 8 days off the roast. Good snap still there, along with the bold dark chocolate and almond/hazelnut, though I'm not getting as much of the sweet fruit and floral notes I remember in the finish.

2nd cup: Tanzania Northern Endurance Peaberry, Newco OCS-8 drip.

Again, about 8 days off the roast. Still got a good snap, winey hints, and I can still taste the hint of peach. Darker chocolate and a hint of leather. As Dave likes to say, it's chewable.

BTW, Dave--got new samples of the three PBs you cupped last year, arrived yesterday.
 
cfsheridan
First taste of coffees roasted with the modified/upgraded hottop

Cup 1: Vacuum pot preparation of Guatemala Cloudforest Coban, full city roast. Rich, rounded body with cocoa and a hint of smoke. Honey sweetness in the finish balances well with the cocoa.

Cup 2: Newco drip preparation of Sumatra Mandheling TP Select (2007 crop), full city+ (5-10 sec into the start of 2nd crack): This bean is holding up very well--I bought the bags in March 2008. Thick, rich body with heavy chocolate and slight earthiness. Very clean cup for a Sumatra--almost Java like. Just slides on in.
Edited by cfsheridan on 02/11/2009 12:55 AM
 
seedlings
BoldJava wrote:
Yemen Sana'ani. Need I say more?

B|Java


On Sunday, I roasted some of this (second attempt) to first hint of 2nd crack. The roast is sitting untouched in mason jars, and the plan was to leave it undisturbed until this Sunday, unless you think it needs a burp now and then.

CHAD
Roaster: CoffeeAir II 2# DIY air roaster
Grinder: Vintage Grindmaster 500
Brewers: Vintage Cory DCU DCL, Aeropress, Press, Osaka Titanium pourover
 
BoldJava
Guat Maya Ixil. Very balanced cup, though just 36 hours off roast. Had a hankering for a Guat.

Very clean cup, light/medium body but with hints of suspended particulates. Sweet cup with a lasting aftertaste. A keeper.

http://www.transf...floid=2947

In '90, during the Civil War in Guatemala, I studied Spanish in an area not too far from the region from which this coffee comes (El Quiche Departmenta). Lots of stories.

Tonite? Lyle Lovett and John Hiatt ... saw them 3 years ago in concert -- great-- and worth a repeat: http://www.pabstt...lylelovett

B|Java
Edited by BoldJava on 02/17/2009 12:27 AM
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Dave Borton
Milwaukee, WI
 
http://sidewalkmystic.com
seedlings
Yemen Sana'ani. Full City+, 8 days rest. Of course today was the first time in a week of attempts that the vac pot only came 90% south... Anyway...

Thick. Chewy. Fudge. Floral. Cinnimon. Sweet. Licorice. There's a lot going on in there. It reminds me of a "Bank Error in Your Favor, Collect $200". No one knows all the details as to how it happend, but the end result is awesome.

My first Yemen from Chad's uber-stash grab bag. Second roast attempt, and now, with proper rest, I see it's renown.

CHAD
Roaster: CoffeeAir II 2# DIY air roaster
Grinder: Vintage Grindmaster 500
Brewers: Vintage Cory DCU DCL, Aeropress, Press, Osaka Titanium pourover
 
smatty1
Yemen Sana'ani. Full City+, 8 days rest


I'd be scared to let any coffee rest that long before trying for fear that I'd miss it's prime! Is that SOP for you with Yemens?
 
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cfsheridan
smatty1 wrote:
Yemen Sana'ani. Full City+, 8 days rest


I'd be scared to let any coffee rest that long before trying for fear that I'd miss it's prime! Is that SOP for you with Yemens?


Many of us have found that Yemens come into their prime around 6-8 days off the roast.
 
smatty1
cfsheridan wrote:
smatty1 wrote:
Yemen Sana'ani. Full City+, 8 days rest


I'd be scared to let any coffee rest that long before trying for fear that I'd miss it's prime! Is that SOP for you with Yemens?


Many of us have found that Yemens come into their prime around 6-8 days off the roast.


I dont think I've ever had a yemen last that long cause it's so tasty! I'll try lettin em hang around a little longer! Any others that applies to? The indonesians I've tried as of late seem to do better 5 days in or so......
Edited by smatty1 on 02/18/2009 2:32 AM
 
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BoldJava
I had a Zambian tiny berry from Thorntree Coffee. It began rounding out about day 5 and every day thereafter, it morphed into a totally different taste. I haven't ever experienced that before or again.

B|Java
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Dave Borton
Milwaukee, WI
 
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John Despres
PNG AA Maloolaba. Roasted to Full City 4 days ago. Gold filtered in the Technovorm - At first, I thought it a bit bright for me, but it settled very quickly. Full body, a bit organic, foresty, mildly sweet.

YUM in my cup!

How was the concert, B|Java? Lea and I are going tonight to see them in Ann Arbor. Are Russ Kunkle and Leland Sklar still touring with Lyle? We saw Lyle three years ago at an outdoor venue on a beautiful evening. I've not been to many better concerts.

Respect the bean.
John Despres
Fresh Roast 8, Gene Cafe, JYTT 1k, Quest M3, Mazzer Mini, Technivorm, various size presses and many more brewers.
 
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bvwelch
Uganda Bugisu "A", very tasty! One of many fine coffees I received in the 'green sample pack' from our own cfsheridan.
-bill
 
BoldJava
John Despres wrote:
How was the concert, B|Java? Lea and I are going tonight to see them in Ann Arbor. Are Russ Kunkle and Leland Sklar still touring with Lyle?


OT: Grand, great, marvey. You will get your monies worth.

Lovett mixes up his tours about once a year. Kunkle and Sklar are not with him on this venue.

I had seen him in the past with John Hiatt, Guy Clark, and Joe Ely. Guy Clark picks like no one I know. Hiatt's voice is still edgy but he has such a big box in that guitar. Heavens...

Back on topic, day off in prep of cuppings. I have a Peruvian Cocha Pampa going from our local roaster, Alterra. They have good cuppers. I wanted to do a mental comparison of what they would market in a Peruvian against the two that will be on the table this evening. It has a med-heavy body, almost a-typical Peruvian. Butterscotch as it cools.

It settles beautifully in the mouth - round cup - Sets just right. Lingers pleasantly.

B|Java

B|Java
Edited by BoldJava on 02/20/2009 3:54 AM
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Dave Borton
Milwaukee, WI
 
http://sidewalkmystic.com
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