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LSOL October - Atkinsons [Lancaster]

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Origin had one from there too.
& Django

Laissez les bons temps rouler

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Thought I'd just set my clocks back a bit too far there.. Like to April :rolleyes:


Input: 'Terranovered’ Versalab M3 + Mahlkonig EK43 Turkish burrs + Niche

Output: KVdW Speedster + V60 + AeroPress + Syphon + Bialetti Induction Moka Pot + Bialetti Mucka Express + jar of instant for visitors..

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Works well as pour over - sweet raspberry - same for flat white. Just my cup of tea, sorry, coffee.

 

There's a strong chance you'll like next month's coffee as well then....assuming you want to renew ;)

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Just started on these today. First whiff when opening bag of beans was tinned tomatoes. Same vibe when biting into one of them. Juicy low acidity, very silky and full mouthfeel as espresso on first attempt (18g-37g 7s pi 32s total shot time). Will report back when dialed in. Would have gone central America due to lower acidity, but that juicy tomatoness.... I'm going Kenyan, now that I've thought it I can't unthink it :)


LR - EK43S; Ceado E37S; Aergrind; Comandante MK3 - Syphon & V60 - patience

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Just opened these

First a V60... 25g into 420g.

Very juicy and I also think that there is something very tomato going on.

Going to try these as espresso later on.

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I'm so far finding that they seem to benefit from down dosing and a tight grind, although I'm not sure I've found the spot yet. Lovely gloopy pours though. I'm dosing 17g in an 18g VST and pulling 39g from it in about 35-40 secs. Temp 94 and I'm in the habit of allowing the E61 to do its own slow ramp up rather than PI (I'm tank fed), but I cut the pump at about 25-30" and allow the pressure to decline for the last quarter.

 

Pulling 18-45 oddly gave more acidity, which seemed counterintuitive as I normally like the results around that ratio. This 17>39 in 39 seemed sweeter and more balanced, though I reckon it can get better with a bit more playing.

 

Anyone else found the pot of gold yet?

 

___

Eat, drink and be merry


Rocket R58Ceado E37SAeropressAerGrind • Puck Puck cold brew widget • VST 18g basket • Torr Goldfinger 58.5 convex black Ti/walnut tamper • Torr Goldfinger 58.5 flat sharp edge tamper • Big bag o' beans • Triumph Street Triple 675R

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I'm putting out a Missing Persons Report on @Daren

 

Do we know if Atkinson’s got paid?


Lelit Mara 62, Niche Grinder, Decent Espresso tamper, V60, CCD, Aeropress, French Press, Moka pot, Kinu M47, Feldgrind, Porlex Mini, Kawasaki Versys 650 mk1

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Do we know if Atkinson’s got paid?
They are in no rush to take payment

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I'm so far finding that they seem to benefit from down dosing and a tight grind, although I'm not sure I've found the spot yet. Lovely gloopy pours though. I'm dosing 17g in an 18g VST and pulling 39g from it in about 35-40 secs. Temp 94 and I'm in the habit of allowing the E61 to do its own slow ramp up rather than PI (I'm tank fed), but I cut the pump at about 25-30" and allow the pressure to decline for the last quarter.

 

Pulling 18-45 oddly gave more acidity, which seemed counterintuitive as I normally like the results around that ratio. This 17>39 in 39 seemed sweeter and more balanced, though I reckon it can get better with a bit more playing.

 

Anyone else found the pot of gold yet?

 

___

Eat, drink and be merry

 

Not yet. Although I’ve done a similar approach 17.5=>38g 38 secs. Under dosing produces more sweet and butterscotch.

18g goes a bit 1 dimensional choccy.


Sage DB; Mazzer Major; VST 15g, 18g & 20g Baskets;TORR Trapez & Perger Tamper

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Smooth raspberries this morning. I think if you're getting tomato in filter then you're in the wrong extraction window. This brew finished at 2:25 which is a bit fast but still tasting great.

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V60 extraction runs faster for me too - 3mins for 500grms compared to usual ballpark of 3mins 30/45secs.


Londinium-R - EKS43 running SSP Silver Knight burrs

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I'm putting out a Missing Persons Report on @Daren
@DAREN

 

Sometimes you have to raise your voice a tad:)

I'm alive! Work getting in the way of important coffee related matters... Grrrrrr

 

LSOL subscription renewal PMs will be sent tonight - please do not pay until you have the message. Ta


Rocket Giotto Evo, Mythos, Torr x 2, Rapha Chris King Tamper (coz they are cool), VST's, Hausgrind, Airgrind, Hario Slim, Chemex, Aeropress, Oomph, Puck Puck, Bialetti, Black Acaia scales, Acia Lunas,fresh beans

Blah Blah Blah - it makes coffee

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Espresso

Best so far 15.1 >37 in 38 seconds at 93 degrees

Clean and berry like (possibly the power of suggestion giving raspberry). No tomato at all. Low acidity with a demerara /lemon tea finish. Velvet mouthfeel. Moreish.

I am going to make a tentative guess that this month we have been transported to Rwanda. This reminds me of a Rwandan that I once bought from Extract in Bristol

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I'm alive! Work getting in the way of important coffee related matters... Grrrrrr

 

LSOL subscription renewal PMs will be sent tonight - please do not pay until you have the message. Ta

 

Glad to see you're still with us & not lying in a ditch somewhere.


Laissez les bons temps rouler

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I'm enjoying these. I'm using fairly similar ratios at home and work but getting quite different results. This is probably mainly due to the EK compared to the Niche but pressure profiles will also play a part.


Home: Sage Dual Boiler, Probat EK43 & Feldgind

Work: Sage Dual Boiler & Niche Zero

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I dug into these for the first time today and my first impressions are that these are the juicy banger tier of LSOL. I got raspberries, lime and butterscotch. Delicious :)

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I dug into these for the first time today and my first impressions are that these are the juicy banger tier of LSOL. I got raspberries, lime and butterscotch. Delicious :)

 

My preferred tier ;)

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Although I'm not part of this, I'm following the thread and for interest (although others will have doubtless seen it) thought I 'd post the link to the item in their roaster profile series from the Coffeevine about Atkinsons.

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@Phil104 I hope that link doesn't show what bean they used. Not gonna hit the link until after the reveal just incase.


Laissez les bons temps rouler

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ive done a lot of detailed research and comparison of these beans without the aid of google and can say with some certainty based on local knowledge (bloke in the pub said) that they come from Lancaster - I had not appreciated that parts of Lancashire were so high above sea level or had the right climate for growing beans, I was told they were washed in the river Lune and then pulped in an old Flax mill before drying on the cobbles in the town square before being swept in through the front door at Atkinsons.

 

Historically Lancaster had a very active port where they would ship their beans to parts of the world with less favourable climates such as certain parts of Africa, Ironically these same beans were often shipped back to the UK in rebranded sacks to make them sound more exotic and rare to be sold for a premium, its all in the marketing.

 

cheers bloke in the pub, I hope this has no spoilt the big reveal but don't trust google or roaster information


keep calm and grind flat

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@Phil104 I hope that link doesn't show what bean they used. Not gonna hit the link until after the reveal just incase.

 

Well, towards the end of the blogpost there is a description of what beans the Coffeevine are using as part of their sub but I wouldn’t know if they are the same as this LSOL edition.

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Well, towards the end of the blogpost there is a description of what beans the Coffeevine are using as part of their sub but I wouldn’t know if they are the same as this LSOL edition.
Thanks. Think I'll play it safe just incase.

Laissez les bons temps rouler

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