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What's in your cup?
BoldJava
Wonderful cup of the last of SM's organic Yirga. Mellowed a bit with a skosh of cream. Couldn't be a more balanced cup. Bit of citrus and a mild plum. Cup is light yet is best chewed.

Remember my first Yirga; couldn't stand it. Palates change.

B|Java
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Dave Borton
Milwaukee, WI
 
http://sidewalkmystic.com
BoldJava
Colombian Tres Santos that I snagged during an Intelli tour last year. I am not a big Colombian fan but this cup is balanced, light-bodied, and a very nice orange coming in as it cools.

One of those days where I hungered for the classic cup. Came away satisfied.

B|Java
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Dave Borton
Milwaukee, WI
 
http://sidewalkmystic.com
seedlings
Dave, how many coffees do you have roasted, resting in the cabinet awaiting brew? I'm doing good to keep 2 or 3 handy.

Bolivia this morning. I took it dark to mid second crack last night, and it's just OK - tastes like a cedar log on the fire, but needs more rest.

CHAD
Roaster: CoffeeAir II 2# DIY air roaster
Grinder: Vintage Grindmaster 500
Brewers: Vintage Cory DCU DCL, Aeropress, Press, Osaka Titanium pourover
 
cfsheridan
I can't speak for Dave, but I usually have 4-5 varieties roasted and rotating throughout the week.

Today's cup is an impromptu blend of Ethiopia Bagersh Harrar and Bagersh IMV--about 10 days in--Newco drip preparation The fruit has toned down with the age, but the depth of chocolate and the body has jumped in to fill the void. IMO, the Newco (and drip in general) doesn't work for me with Ethiopia Naturals, but this one's singing.

My other option for this morning was some Colombia Huila Monserrate (2007 crop), but I chose to let that one sit (it's just under 3 days off the roast).

I've got a Peru FTO at home waiting, as well as some of my weekly church coffee lots that I can siphon off for personal use.
 
BoldJava
A Kona from a friend for cupping, a Kona Purple Mtn from last year, a Brazilian from Intelli, a Yemen Sanaani, and a partridge in a pear tree.

I gave away a Peruvian Southern Cross to a friend at work. All 230 grams roasts. Something else in the cabinet, I am sure.

B
Edited by BoldJava on 02/07/2009 1:56 AM
http://sidewalkmy...
Dave Borton
Milwaukee, WI
 
http://sidewalkmystic.com
BoldJava
cfsheridan wrote:
...
I've got a Peru FTO at home waiting, as well as some of my weekly church coffee lots that I can siphon off for personal use.


Do so at thine own risk of eternal peril <grins broadly>.

B|Klepto
http://sidewalkmy...
Dave Borton
Milwaukee, WI
 
http://sidewalkmystic.com
cfsheridan
BoldJava wrote:
Keva Kona for cupping, a Kona Purple Mtn from last year, a Brazilian from Intelli, a Yemen Sanaani, and a partridge in a pear tree.

I gave away a Peruvian Southern Cross to a friend at work. All 230 grams roasts. Something else in the cabinet, I am sure.

B


Great minds think alike. My winter roasting batches with the Hottop are 230g. I bump it up with higher ambient temps to 250g. Think I'll have to roast some of the Mountain Thunder Kona--been a while since I've roasted Kona.
 
cfsheridan
BoldJava wrote:
cfsheridan wrote:
...
I've got a Peru FTO at home waiting, as well as some of my weekly church coffee lots that I can siphon off for personal use.


Do so at thine own risk of eternal peril <grins broadly>.

B|Klepto


Yes, those Lutherans can be dangerous. Since I supply brewed coffee, I should be ok--I know exactly how much I need, and I can always roast more before Sunday (once I put the roaster back together).
 
BoldJava
cfsheridan wrote:

Great minds think alike. My winter roasting batches with the Hottop are 230g. I bump it up with higher ambient temps to 250g. Think I'll have to roast some of the Mountain Thunder Kona--been a while since I've roasted Kona.


Peddle to the metal with the Mtn Thunder. Mike suggests FC+. He is spot on (I always stop Konas at FC). I used a profile with more heat than a Brazil on the GC and it was perfect. Started out with a Brazilian profile and it wasn't enough BTUs. It is one dense bugger.

Mtn Thunder is a big processor as well as a grower. Mike stated that this was a micro cut of their own farm. I bet that is a 3500+ plus Kona, just as he insisted. Unique Kona.

To me, it tastes like a Kona with a Harrar (sin blueberries) foundation. Skrumpshish.

B|Java
Edited by BoldJava on 02/04/2009 3:25 AM
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Dave Borton
Milwaukee, WI
 
http://sidewalkmystic.com
cfsheridan
That reminds me--I have to start putting together coffee farm visit plans for our 2010 Hawaiian vacation. We'll be on the big island, and I think we'll hit Maui as the 2nd island.
 
hebrews
BoldJava wrote:
Jamaica Blue Mtn, Mavis Bank's Plantation. Distributed a 30 kg barrel last Spring from Chad's provider, Zephyr. B|Java


B-Java, is JBM worth the $$ spent?

My brother is strongly encouraging me to get some greens to roast for him, but I'm a bit hesitant to throw out so much money for a coffee I've never tasted
 
still working on that one
jspain
hebrews,
I have bought the JBM, Marvis Bank from B/J and Chad on three occassion in the last 9 months for a total of 12 pounds. My wife is in love with this bean! She also likes a good Kona. She is an island fanatic! I too like the bean but..... we have a lot of other great beans at a lower cost that I like as well or even better! Give it a shot. You'll like it. Is it worth $20 a pound.... Everyone's taste is different. I'll buy more when the 09 crop become available. Jim ;)
"How we treat our children determines who we are!"
 
BoldJava
Jim is more the JBM hound than I am.

Is it worth it? That is very subjective. My cup is from the previous crop; Jim has cupped them both. I think I moved it in '08 at $18.75 or so a pound, wholesale. It was nice to have done, though if you are asking me, I won't be buying more. I have some Bolivian Kantati that I paid $4 and some change per pound and it is far superior to the JBM I moved. That is my taste preference.

Also, the bean changes crop year to crop year, farm to farm, maybe I missed the sweet spot on the bean, who knows. At the price, I hope for perfection.

With JBM, I believe an image has been created; a niche has been formed. Demand is there though I am unsure if the crop meets the reputation. I have been on the hunt for a good Dominican, which is a poor man's JBM. I haven't had much luck.

Now Konas -- I have a new one from Paradise Roaster awaiting the Gene, some organic to finish from last year, and I have two new ones sitting in my cart at Sweetmaria's, awaiting the 'buy' button. I love Konas and will spend the dime.

B|Java
Edited by BoldJava on 02/04/2009 11:58 PM
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Dave Borton
Milwaukee, WI
 
http://sidewalkmystic.com
ginny
on y way back from scottsdale, about 4pm today I got aa cup of Circle K...

their bold statement coffee tasted like branch water, old branch water...

I actually got my money back.

ShockShock
 
seedlings
ginny wrote:
on y way back from scottsdale, about 4pm today I got aa cup of Circle K...

their bold statement coffee tasted like branch water, old branch water...

I actually got my money back.

ShockShock


How much change in "sense" did they give you back?

_HaHA! _HAhA! _hAHA!
RoflmaoRoflmaoRoflmao

CHAD
Roaster: CoffeeAir II 2# DIY air roaster
Grinder: Vintage Grindmaster 500
Brewers: Vintage Cory DCU DCL, Aeropress, Press, Osaka Titanium pourover
 
BoldJava
Kona Purple Mtn.

I knew I was in trouble when I opened the bag of 07/08 Kona (about 13 months from purchase). It was missing the tell-tale blue hue of a Kona that was there 4 months ago. Whoops, in the bag too long.

Theorizing now, but not being a very dense bean (grown at 2000' ) , it doesn't age well in the bag like say, a Yemen.

Still a good cup of coffee but it was great a few months ago. It has lost its distinct Kona piney-ness. Very full, balanced cup with a round mouthfeel. Touches all corners of the palate. Flattens ever so slightly as it cools.

Bad on B|Java for not working the inventory earlier. Lesson learned.

85.5

B|Java
Edited by BoldJava on 02/05/2009 12:31 AM
http://sidewalkmy...
Dave Borton
Milwaukee, WI
 
http://sidewalkmystic.com
cfsheridan
Colombia Huila Excelso Monserrate (2007 crop). FC roast at 4 days rest, brewed in a Newco OCS-8.

This one's holding up well. Classic cup with citrus and chocolate notes. Good body, and long smooth lingering aftertaste. If I were to pick a spot-on Colombian for use in a cupping class--this one would fit the bill.
 
hebrews
B-Java & Jim. Thanks for the feedback. I really don't have the discriminating tastebuds that some other posters have. I know GOOD coffee & BAD coffee. I may hold out on the JBM until I better understand the cupping sciences. That, and I enjoy the heck out of a $4/# Costa Rican. $24/# for green beans just sounds way to steep for me.
 
still working on that one
jspain
I'm home cutting, splitting and hauling wood. Love a fire in the stove at the cabin! Life is good! I started the morning with a Costa Risa Tarazza from the Yama Vac Pot, moved on to a Ididio Misty Valley Latte with a touch of vanillia and then two shots of Bolivian kantati from Ms. Silvia, compliments of B/J! KNOW WONDER I CUT AND HAULED A CORD TODAY! Jim Grin
"How we treat our children determines who we are!"
 
dja
this probably dosen't go in this thread but has anyone here tried the coffee from St Helena Island???
I pour Iron and roast Coffee BeansThumbsUp
If life seems normal your not going fast enough Mario Andrette
 
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