Hi all,
I think it would be great to start a weekly/bi-weekly/monthly bean review and recommendation thread. Back in the days of the lockdowns, I found lots of great roasters on /r/Coffee and /r/Espresso, and I think it’s generally interesting to see what others are using.
So, tell us about coffees that you’ve had recently, where they’re grown and who they’re roasted by, how you’re preparing them, and anything else you’d like to share!
If you comment, please also let me know your thoughts on having this as a recurring discussion and how often you’d like to see it.
Cheers!
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I have some Tanzanian Peaberry from Volcania in the house right now that is quite unusual. I have to grind signifigantly coarser than any other coffee I’ve tried to get reasonable shot dynamics in the espresso machine. It’s also super vegetal in a “vegetable stock” kind of way that I wouldn’t want all the time but find very intriguing.
I usually have them coarsely ground for my french press. I’ve had the Volcania ones and it felt like they were coated with something.
That is a great idea!
Should we pin them for the week and unpin as we start a new thread, or should we pin in as a megathread?
Seems like a good idea as a recurring thread. Weekly would probably keep it on people’s minds if enough of us post to keep it active.
I’m really enjoying the Colombia Gesha from Blind Coffee Roasters in Portland. I’m almost apprehensive about letting people in on my secret favorite because they aren’t a big company, but I also want to support them because they seem to be awesome people. Really on top of the customer service - the owner called me with questions about my orders a couple of times, rather than waiting on email.
I forgot to share my brew
Hatchet Coffee Roasters, Ethiopia Idido Yirgacheffe washed. The honeysuckle flavor note is very prominent, but not overpowering.
Speckled Ax, Moka Java… this is balanced just the way I like. Makes a great cold brew, drip, or espresso.
Some delicious Colombian coffee from the Tolima region. Roasted by Peoples Coffee in Wellington, New Zealand.
It’s a light filter roast, but it can make a very fruity and tasty espresso if treated with care.
