@CoffeeTalk

[Too Tall]

Colombia La Plata Veredas Vecinos espresso. Bzzzzzzzzzzz

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[rwsaunders]

More photos are coming from my little "visit" this evening. Colombia Geisha Cerro Azul pour over. Maybe our new slogan on VSalon too. If I can upload my videos of the roasting and cooling process, I promise that Josh will wet himself.

[rwsaunders]

My beans were grown and harvested somewhere in Colombia, were roasted four days ago in Seattle and were eventually transported across the room to the hopper which is second on the left. Curiosity drew the coffee cat in me to the pour over section of the Roastery and I went for it. While enjoying the cup straight up, I had the pleasure of chatting to an Aussie couple who were on the same journey...cool stuff for sure.

[joosttx]

VSalon is my coffee forum! And my entomology forum, and, and, and...

I think there are a few non-roasting coffee nerds who would get a kick out of salonista roasted coffee.

Its an excellent entomology forum. There are some really freaking smart entomologist on this forum.

[Too Tall]

RW strikes again. Maryland suburbs are sorely lacking. At our local Starbucks I'm paying to rent a seat, it certainly isn't for the gawdawful coffee.

[rwsaunders]

Josh, I spent as much time shooting the coffee breeze with the roasters as I did drinking the black gold. They are really into their craft and the baristas are apparently the elite of the elite. Highly trained in customer service, very knowledgable about
the process and really into you having a good time at their shop.

I let the one roaster (Mikey) in on the VSalon subforum (showed him some posts from my phone) and he absolutely loved it. Another validation of your Home Depot bean cooling devices and process. If you make it to Seattle, you really need to stop in for a while. Then go visit that framebuilder dude who has a brother that climbed some snow covered hill in Italy.

[Too Tall]

That is really inspiring.

[rwsaunders]

$86 for four cups/saucers at the DTW airport Illy coffee shop. Too rich for my blood but awesome nonetheless.

[Too Tall]

Timely RW. We do not own demitasse cups so I went searching. The first thing that caught my eye were the Bodum Paula series which I found on eeeebay.

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[defspace]

This thing looks interesting:


I'm not sure I want to introduce another step in the process, but interesting nevertheless.

[Too Tall]

Group Vote, we ban him for posting that or drop and give me 20 and we let it go this time.

[Too Tall]

When you have a great espresso it's one of the better things in life. That sweetness, the aftertaste which ranges across the taste spectrum and of course the lift. I'll have another please.

Shoogs sent me about 100grams each of the same Nicaraguan bean roasted at 20% and at 25% development. Unfortunately the 25% involved too much futzing around with my grinder and I was left with enough to make pretty awesome French Press.

Not daunted, I cleaned and adjusted my grinder to tackle the 20% for espresso. Nailed it.

Brother that's a great roast. The crema is very fine, sort of like good Champagne...tiny bubbles. The shot came out perfect, nice and sweet with a lovely lime (???) aftertaste.

I'm still rocking the Flair manual espresso machine which is forcing me to pay alot of attention to heat retention, grind and tamp...all good lessons for something more involved down the road. I can tell by the feedback thru the Flair's handle if I got the grind right and can control the pull very precisely to compensate to a degree. If the grind is not right there is no saving it but I can pull a perfect shot even if the grind is a bit too fine or the tamp a bit too heavy. Too course a grind or too heavy a tamp there is no recovery.

[rwsaunders]

Roasting process reference shot...I asked the barista if he would mind posing for our fearless ruler of the roast, Josh, and this is what I got.

[Shoogs]

TT that looked great, I'm glad you found the sweet spot!

I'm looking forward to roasting Ethopia tonight!

[Too Tall]

TT that looked great, I'm glad you found the sweet spot!

I'm looking forward to roasting Ethopia tonight!

thin-kew thin-kew. It was a challenge to get it right with such important cargo. Last shot next morning :(

RW that's REALLY interesting. Much of what Starbucks roasts lands in the upper right corner, they seem to like it dark. Me too but I'm learning thanks to a little help from my V-pals.

[Jimmybagadonuts]

thin-kew thin-kew. It was a challenge to get it right with such important cargo. Last shot next morning :(

RW that's REALLY interesting. Much of what Starbucks roasts lands in the upper right corner, they seem to like it dark. Me too but I'm learning thanks to a little help from my V-pals.

Yup, Shoog's blend he sent me was lighter than I am used to, but definitely struck a chord. Just roasted up a LB of Ethiopia Agaro https://www.sweetmarias.com/product/...na-cooperative to about 30 seconds before 2nd crack.

I'll let it rest for a couple of days and give it a try.

[Too Tall]

Yup, Shoog's blend he sent me was lighter than I am used to, but definitely struck a chord. Just roasted up a LB of Ethiopia Agaro https://www.sweetmarias.com/product/...na-cooperative to about 30 seconds before 2nd crack.

I'll let it rest for a couple of days and give it a try.

Neat. Do report back. We seem to like similar roasts.

Speaking of coffee addiction. We have the 10 day Arkansas to Georgia ride upcoming. My plan is to roast enough for the crew. I'll bring our traveling grinder, two big french press and two quick hot water makers. We are going to be flyin' in style. On a sad note I think we'll have to make do with ultra-pasteurized milk. Bummed about that.

[rwsaunders]

A little coffee humor from the folks at the show, Portlandia.

[Too Tall]

I take it the coffee there is quite good.

[rwsaunders]

Mrs. RW frequents this shop when visiting with her Mother and they have this portable coffee shop that they use when catering events...pretty cool.