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paul whu

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About paul whu

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    football, beer, coffee, curry and punk rock
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  1. The forum has been a really top resource for me and many others. It is in fact a decent online community. Where else can coffee be discussed in minute detail? It's a great shame that things have been quietening down. I'm hoping users find their voices and things return to normal. It may well happen. I've never tried tapatalk. Why do people need it? I have only ever read negative comments about the app
  2. I would be happy to do this. In fact I'd love to.
  3. Thanks for all your sterling work FBS. You have made my coffee corner and interesting place.
  4. I've started to get sour espresso now. I can't figure out why. Have gone up and down with the grind and temperature.The machine has been deeply cleaned. V60 is still good. For this reason my Minima is going to remain turned off until I finish my last 300g of beans.
  5. I think the 20th is correct. They are definitely good to go now though
  6. My best espresso recipe so far is 18.2 into 40g in 30.5 seconds. I am at 12 on my Niche I'm getting a litlle up front acidity, not too much which is moving into a green tomato note finishing with a demerera sweetness........ interesting..... As a V60 I also get tomato notes and a sugary finish but also along the way a flowery vibe which could be jamine (although I don't actually know why i am associating jasmine in particular) All this can only mean one thing..... We are enjoying a Washed Kenyan. I would also say that as espresso this appears to be in it's development stage. I mean to say it seems to be better now than yesterday and much better than 2 or 3 days ago. I don't have milk drinks but I think milk would not be doing these beans any favours. For the record I think these are at their best as filter. Usually I am very much pro espresso. We shall see as time goes on...
  7. Delicious beans these.... I'm impressed.
  8. I'm using 18 going into 36. I'm getting the best taste when shots take about 26 seconds. I've just tightened ton16 to get this. This is on. Minima so yes to preinfusion.
  9. Thanks jaffro I'll make a jug in the morning. I don't want to lose any funk. It's the best bit!! Appreciate the pointer
  10. Can anyone give me a pointer for a niche grind setting for the v60 using this bean? I always waste a bit of coffee going too fine. I'm sure someone on here can give me insight. For the record I'm on 17 for espresso Thanks in advance
  11. Someone on here suggested marmalade as a tasting note. I strongly agree with that. I've had orange or tangerine since the first cup but marmalade (now suggested) seems spot on. I'm still getting a floral note. The only slight change from my first appraisal is the milky chocolate finish maybe moving towards dark for me. This bean has a familiar taste. I love it. In my opinion it is another Ethiopian Natural. My favoured recipe is a 28 second pour 18 into 36.
  12. I've had one shot. Very very tasty. 18.1 into 37g over 34 seconds. Will have a little tinker courser a little and tighter for experimental purposes but the shot was surely in the zone of lusciousness I got tangerine which went a bit floral. Milky chocolate finish. Enough attitude to capture my interest. I'll be making an early forecast.... I always enjoy my coffee when Crankhouse roast it I have to say.
  13. I'm going to Sessimbra (South of Lisbon) later this month. I am hoping there is at least one roaster and speciality coffee shop there. Can't find anything on the web. It's a foodie area so there is half a chance. Anyone on here been and have some knowledge they could pass on? Thanks
  14. These are incredible beans. Like others I've had to open my burrs massively to hit the roaster's reccomended espresso ratio. Along my journey of discovery with these I have found all the shots taste great, even the 50 second ones. But now I think temperature is key to unlocking the best flavours. When I dropped a single degree to 92 I entered god shot territory. My best so far is 18g into 37g in 29 seconds. To me they taste very much like an Ethiopian natural. Trouble is I have a nagging feeling they are not. The beans look very small there could be a clue there The way the beans grind and apparent solublity may suggest a lowish altitude. It's above my pay grade to understand intricacies of altitudes and bean variaties though. In the cup I'm experiencing a full bodied funky bomb. Gentle acidity and then a very full bodied explosion of fruit and funk. Definitely agree with the lavender/Parma violet suggestions but getting strawberry and maybe a hint of blueberry before a sweet finish. Aftertaste lingers for ages. I'm going to leave my guess for now. Tastes of Ethiopia but I have a random nagging feeling this could be an imitator from Central America.
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