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jt196

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  1. @Mpbradford thanks for this! Only one of these (Yrga) I picked up last time so will definitely have a go. TBH we mostly end up using single varieties for espresso but yeah reckon it's time to play around with a bit of blending. Incidentally - any tips on roasting the Yrga? I've a feeling I may have gone to far past first crack on the second roast as it turned out to have much less fruit character than the first roast. None of the classic blueberry on either of them but I've a feeling that may only exist in some beans.
  2. Thanks for the replies folks. @Mpbradford budget - probably lower end, between £6-8 per kg. Regarding profiles - Espresso: something smooth, easy drinking, low acidity. I normally roast about 2-2.5mins after FC. Low acidity South Americans tend to go down well - I've had good coffee from Brazil, El Salvador, Guatemala. Not been so hot on the Colombian stuff in espresso. Pourover: tbh I don't think I'll suffer too much having to choose here. Will pick a couple of Africans and a few Asians - I like a bit of fruit from the Africans, and the spice/funk of the Asian coffees.
  3. Hey folks - looking to buy a mixed 1kg batch of 6-10 coffees from Small Batch Roasting. Any recommendations of stuff you've had from them? What about buying strategies? They've taken their forum down so it's a little hard to gauge the quality of their coffees. I've also got from Compass in the past, but SBR works out a bit more affordable per kg on the non-offer stuff. We normally drink espresso in the morning and pourover in the afternoon - classic nut/chocolate profile for espresso, then whatever for pourover. African, Asian, Indian all great. I've enjoyed Malabar from them, as well as El Salvador and Brazil. The Guatemalan we took last time was a little tart for espresso. Thanks!
  4. Compass has a deal on 3kg for £20 IIRC. They're a little mixed, but the Guatemalan is very good. I think the Sumatran was nice too.
  5. Similar to @Jon_Foster - upgraded from a PID Gaggia + Cimbali Max Hybrid grinder to the Niche and immediately noticed a huge difference in the quality of the coffee and ease of dialling in the beans. Good grinder IMHO is much less diminishing return than a DB machine in terms of the improvement in coffee over price. Any tools (and techniques) to improve on tamping are also money well spent. For me what helped was stirring grinds for more even particle size distribution, plus a distribution tool (I use a cheap Chinese one from Amazon) combined with a good fit flat tamper (Motta 58.4mm).
  6. So I popped into Moksha and picked up a couple of bags of coffee (Kenyan and Indian), quite reasonably priced (£6.25/250g) as opposed to Horsham (£9-11/250g). Looking forward to trying them in the time before my last batch of beans is offgassed.
  7. There are also colour meters which give the roast level as a number such as Agtron (expensive) and Tonino (cheaper) Just going by the photo and look of the beans, which is notoriously tricky, they would probably show as Cinnamon on my Tonino, which is barely into 1st crack. Yep around that - perhaps a little later to my mind. Cinnamon-Light roast from my charts. The beans are still a little wrinkled so just going into first crack. Not quite sure how this is an omni-roast IMHO I would have thought a little more roast character would be more appropriate for an across the board roast style.
  8. Thanks Tommaso - will try to pop in and say hello, if you're about that's your name?
  9. Yes that's the one. Guitierrez. Roasted 25th of Feb. Bought Sunday 17th March.
  10. @Rob1 yeah that was my impression as well. The other bean they had there was like that too. I've done a bit of roasting now and this does look a little on the extreme side of the low roasting scale, perhaps I should have posted that pic to begin with.
  11. Just as an indication, the Horsham Costa on the bottom, my Brazilian roast (Coffee Compass Fazenda Itaru) on top.
  12. @Rob1 - just timing the shot from where the coffee starts coming out of the machine into the cup rather than from when the pump is switched on. I think it's used when there's a long preinfusion. My shot is 14s 2 bar, 5s 10 bar, 5s 9 bar, 5s 8 bar, 5s 7 bar, 5s 6 bar, 5s 5bar. The guy in the shop mentioned a longer pour as well, but his shot was quite acidic, as well as the pourover. I think the confusing issue here is that there's a bunch of different factors that can contribute towards acidity: roast levels, bean type and underextraction. As the cafe poured a similar espresso to mine (albeit with a different bean, a similar level of roasting), my assumption was that this is more related to the roasting levels than the bean type or extraction. I've got some Costa Rican and Brazilian coffee I roasted myself which I really enjoyed but didn't have any acidity issues with. @Mrboots2u - OK that's helpful. Those little tweaks I guess are the next level of espresso making! I'm guessing it works the other way if you want more acidity in your cup then you're putting less water in your cup or grinding coarser?
  13. Thanks for all your answers folks. Just to qualify, although I'm sure there's ways I could be doing this better, I'm not running these beans on low quality kit - Niche grinder, ACS Vesuvius. I'm running them on a lever profile 18g coffee in, 36g out in around 25-30 seconds from flow start. The espresso they poured me in the shop was also quite tangy, but maybe a little sweeter than the espresso I made on my kit - though from a different bean. Pourover was also quite tangy. Bond have some pretty good kit there, EK43 grinders, pressure profiling machines etc, so I trust them to know what they're doing, and I don't trust myself to know enough about coffee to say what they're doing ain't right. Lots to mull over. I'm totally welcome for my taste to change as it has over the years. Took me a while to get into sour beers, but now I brew them quite frequently, so it's not like I don't have a taste for acidity! @Jollybean @dfk41 I've been in touch with and bought green beans from Coffee Compass - they'll still have to post though as LH is a little (hampton) too far from me. My favourites from them have been some Brazilians and Guatemalan beans, which I've really enjoyed, again, roasted so the acidity levels are quite low. I was thinking about getting some roasted beans from them to compare with my own roasts as a little taste experiment. @jlarkin - I know small batch, but pharmacie I don't. Always welcome to try out new places. @The-Systemic-Kid - Lavazza IMHO I'd place around full city to full city+ roast levels, whereas in my understanding, some of the darker Italian espresso beans are Vienna-light French roast levels.
  14. @Tommaso - sorry to dredge up old thread. Which coffee shop? I'm also Brighton based.
  15. Hey folks - I'll be attending Saturday lunchtime session, no idea how, but it'd be nice to see any forum members! Most likely will grab a beer or two after in Hipster Central.
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