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Found 9 results

  1. Having tried a lot of different varieties and roasters of late I'm leaning more and more towards natural style beans. Anyone have an particular recommendations or favorites?
  2. Hi guys, Bit of a 'special' bean wanted for a birthday present. Has to be something fruity/funky, can be a bit on the special (read: expensive) side! Would prefer not to be sourced from HasBean or Rave as the recipient has tried a few of theres and I'd like it to be something new and exciting. Naturals preferred (or something that can achieve their fruit/funk) Answers on a postcard please! Cheers
  3. I know several roasters are offering this now but I have to say that @JollyBeanRoastery have nailed the roast profile once again. It's beautifully balanced as a pourover with plenty of berry sweetness.
  4. Really enjoyed the Rocko Mountain from Foundry and Avenue. Anyone got any recommendations for my next few bags of beans?
  5. I got 250g of the Ethiopia Kebel Aricha as my HasBean IMM this month, and I'm worried this one might be a bit too "James Brown" for me to handle... I'm still working my way through the Jolly Bean Rocko Mountain, which is probably funky enough for me. They're not available on the HasBean site anymore, but had some glowing reviews from the funk lovers: http://webcache.googleusercontent.com/search?q=cache:viyOTsEzpqYJ:www.hasbean.co.uk/products/ethiopia-yirgacheffe-kebel-aricha-natural+&cd=2&hl=en&ct=clnk&gl=uk. Here is Steve's description: "In the cup this coffee is as funky as funky can be. One ticket for a ride on board the funky bus, please! It's loaded with blueberries and has an amazing sparkling acidity. It's a fantastically exciting and different coffee." Does anyone fancy swapping a 250g (preferably unopened, as these are) bag of beans for this one? They were roasted on the 19th Feb so they should be good for a while yet.
  6. Where to start... Like everyone, I'm trying to improve my coffee. I've chosen my equipment, which is a Cremina and HG One, and I want to stick with this equipment because I love using it, amongst other reasons. My results have been a bit variable. It's probably taken me a year to work out how to consistently get good-looking pours. I'm there. If the visual indicators are right, I am getting my distribution right now, and the coffee should taste good. So the most important variable should be the bean... well I'm sure that's true anyway. I started with Hasbean. I've always loved their way of doing things. They obviously know what they're doing, obviously care about both customers and suppliers, and they're doing a superb job. As I got deeper into my hobby, I realised that the coffees I've enjoyed the most are generally low acidity, and in some ways I don't want ultra complex layers of fruit. I like chocolate flavours, and not so much boozy or fruity. I started to experiment with other roasters, and found various forms of great coffee, generally darker roasts, and generally less complex. I also found that generally the darker coffees seem to be easier to get a good pour.. perhaps the bean splinters more easily or something. When they've been lighter, it's usually been the El Salvador or Brazilian beans that have floated my boat. In the meantime, I kept up the SSSSS subscription with Hasbean, which keeps reminding me of what a wonderful job they do, and probably 2/3 of the coffee I've had on SSSSS goes straight into the yummy category. This gets me thinking that I've given up too easily, and maybe need help and advice. So... for the first time, I started to look at which beans have been washed, natural, or pulped natural. I discovered that I've never had a pulped natural I didn't like. As far as I can see, none of the SSSSS was a pulped natural, which surprised me... they're mostly washed. I was thinking perhaps a good approach would be to order some pulped natural beans from Hasbean, or am I barking up the wrong tree here? Do people choose their beans based on the processing? I notice that Hasbean have a 5-pack of Santa Petrona which is different processing for different packs. Quite tempted to give that a go and see whether my pulped natural theory stands up. I welcome any and all advice, but especially any help from @garydyke1 who must surely be the expert on the Hasbean range If I had to summarise what I'm looking for, it's low acidity, but perhaps a little more complex (but not too much) than what I might get from a darker roasted bean. I do recognise that this post is probably all over the place and doesn't make much sense!
  7. Roasted 31st January This won't get used in time as such I would like to move it on should anyone want it. £6 delivered 5 of which will go to the forum. Thanks John
  8. Now at day 5 since roast these beans I bought are vacc'd and packed in freezer. I started on day 1 with a trial of a fine grind through the L1 that resulted in about 30 seconds pre without dripping and the another 60 seconds to exhaust completely the L1. Doing this I get it all, both good and bad but with flavour I get a great idea of where this will end up. As I said 5 days on and I made a cappuccino for other half saying no more than "Try this, these are new" Her reaction was "What am I tasting?...... I want to say berries but which? Blackberry? Blueberry, yes blueberry. and it has a zing too" Now for someone that is not "in to" coffee I reckon Hasbean should be quite pleased with that as they are saying : https://www.hasbean.co.uk/products/ethiopia-ana-sora-n?mc_cid=912ad3f819&mc_eid=748b5b2d77 These 5Kg will be my take to work mug of cappuccino that uses 2* 18g shots of coffee which is usually pulled so that 50% of the time this pours for it is actually still dripping which in turn accentuates the flavour. I add a little sugar anyway so I notice no bitterness. So a Guji region Ethiopian Natural that is exactly as described and where the flavour improves as it cools. That as both latte and cappuccino. Sorry, I don't do espresso much any more.
  9. Turning 50 next weekend, and will need a lump of coffee, as one of my friends is an absolute fiend, and he will drink me out of home and house. He loves Ethiopian espresso , washed and natural , so looking for some recommendations. No Rocko mountain please. Off you go.
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