Today I am enjoying a very nice organic Sumatra from Salt Lake Roasting Company in Salt Lake City, Utah.

Coffee always tastes better when on vacation.

All the best,

Spencer

Views: 3135

Reply to This

Replies to This Discussion

Working on a 'spro blend right now...
5 parts PNG
1 part Ethiopian Harrar
1 part Sumatra

It's getting there. I can't figure out if I want to adjust the ratios or the roast of the different beans. It's pretty solid today, though.

-bry
a french press of gimme's new las mingas crop. mmmmm.
pour over cup of costa rica roasted at cultiva after an experiment with filtered water and faucet water, the faucet won.
adam
Interesting enough that this topic could have been its own thread.

Adam said:
pour over cup of costa rica roasted at cultiva after an experiment with filtered water and faucet water, the faucet won.
adam
I'm drinking South Pacific Blue from New Guinea. I skipped the usual doppio today at the bar and went for the light roast.... viva la Dayton!!
Some good pressed Harrar! I hope we don't lose the Horse...
Low dose, fine grind, light tamp double El Sal Matalapa trad capp.

Best cappuccino I've had in a long time.
I had some Guatemalan. Finca Vista Hermosa.

Yummy
I had the El Eden lot (last crop), and I didn't enjoy it nearly as much as the 15 screen from the current crop. More sweetness, more complexity, and all around simply more enjoyable.

Begs the question of whether less blending is always better. In this case, I would say "no".

Jonathan Lawson said:
I had some Guatemalan. Finca Vista Hermosa.

Yummy
A espresso blend, 100% brazilian but not 100% arabica, called "Exportação" from Café do Ponto. When I drank as espresso it was too tangy, adstringent. But once made in a plunger (french press?) it has beatiful caramel notes. Plunger coffe is the real deal.

an
espresso blend... sorry, still learning :-)

Flavia Celidonio Pogliani said:
A espresso blend, 100% brazilian but not 100% arabica, called "Exportação" from Café do Ponto. When I drank as espresso it was too tangy, adstringent. But once made in a plunger (french press?) it has beatiful caramel notes. Plunger coffe is the real deal.
The Dilworth Organic Costa Rica. Mild, and mellow like a midweek breeze.

Reply to Discussion

RSS

Barista Exchange Partners

Barista Exchange Friends

Keep Barista Exchange Free

Are you enjoying Barista Exchange? Is it helping you promote your business and helping you network in this great industry? Donate today to keep it free to all members. Supporters can join the "Supporters Group" with a donation. Thanks!

Clicky Web Analytics

© 2022   Created by Matt Milletto.   Powered by

Badges  |  Report an Issue  |  Terms of Service