Photo of the day

I upgraded the top cap on mine. The original Kickstarter ones had a plastic top cap or adjuster ring, whatever you want to call it. Peter made the metal ones available separately as a retrofit option when he started supplying the grinders with them as standard.

In other news, I am on Foundry's mailing list and got the opportunity to get first dibs on Rafael Amaya - Colombia experimental 200h fermentation natural. Expensive but right up my street. It will be on general sale in 2 weeks IF there is any left. Apparently there wasn't much available so it may never come out but this seduced me:

You may remember the name Rafael Amaya from last year. I'm pleased to say he's continuing with these super interesting experimental processing methods which are producing some unique coffees. This time, it's a natural process with a 200 hour fermentation.

The results are wild. Expect heavily fragrant, acidic, boozy coffee. There is a lot going on here, so prepare yourself! The finish is pretty bracing and a little sharp, rather than sweet. In espresso based milk drinks, that makes for a seriously adventurous cup. Hold the milk and I challenge you to keep a straight face.
 
to get first dibs on Rafael Amaya - Colombia experimental 200h fermentation natural.
That sounds great but I have mostly negative experiences with 'third wave' beans - too lightly roasted - I have to accept that my taste is not that sophisticated. The problem is that I really don't like acidity in my cup - any description that involves fruit/citrus/floral/tea notes - I will dislike - no matter how expensive. From experience. Also - given my financial circumstances currently - I aim to get the very best cup from Lidl whole-beans - I can't afford anything else. They are fine in the Moka pot and pour-over. The key thing? You grind your beans just before you brew. For me - that is the biggest step up you are going to make in your brewing - you know this already. Gains beyond that are not as pronounced. It's about what you want your coffee to taste like. For me - the best coffee in the world is a well made Americano in a cafe in central Madrid. - I.
 
Absolutely agree Iain, expensive doesn't mean one will like them. Very much my position on wine too. Roast level is very much a matter of taste and generally, lighter roast beans are more challenging. My ideal roast level would be medium rather than very light. I used to be more into the darker end and I do move around a bit but the taste I go for is often found in the medium or lighter end. I don't normally spend that amount but for me, I have unfortunately acquired a taste for these boozy, fermented fruit or Rumtopf type flavours that are associated with natural process and these experimental processes like anaerobic etc. Foundry's Rocko Mountain Reserve Ethiopian natural got me hooked on that flavour profile back in about 2015 and now, when I see them I'll treat myself now and again. These were about £36/kg which is about my pain threshold for beans really but I'm pretty convinced I'll like them.
 
Absolutely agree Iain, expensive doesn't mean one will like them. Very much my position on wine too. Roast level is very much a matter of taste and generally, lighter roast beans are more challenging. My ideal roast level would be medium rather than very light. I used to be more into the darker end and I do move around a bit but the taste I go for is often found in the medium or lighter end. I don't normally spend that amount but for me, I have unfortunately acquired a taste for these boozy, fermented fruit or Rumtopf type flavours that are associated with natural process and these experimental processes like anaerobic etc. Foundry's Rocko Mountain Reserve Ethiopian natural got me hooked on that flavour profile back in about 2015 and now, when I see them I'll treat myself now and again. These were about £36/kg which is about my pain threshold for beans really but I'm pretty convinced I'll like them.
We really need a dedicated coffee thread, don't we? After you - :)

I just can't get a decent cup from lighter roasts - the acidity is the problem for me. You're making espresso - I don't. I've tried to like Ethiopian coffee. Only good for me when roasted well above the average. As supplied by Coffee Compass - when I could afford it. I think they describe it as a 'mahogany' roast. Indian Monsoon Malabar - another favourite. I also like the earthy quality of Indonesian coffee. You can taste the soil? - I.
 
I love a good solid Mediterranean style Moka too.
Bang on man - my current Lidl beans - have an ad-mixture of robusta. Nothing wrong with that. As long as it's less than 5%? Somebody suggested on this thread about using an Aeropress filter in the Moka pot? Why would you? I've never tried it because my 9 cup is too large for the filters - and I don't own an Aeropress. Part of the enjoyment of the Moka pot is the mouth-feel - the paper would make it too clean? - I.
 
Bang on man - my current Lidl beans - have an ad-mixture of robusta. Nothing wrong with that. As long as it's less than 5%? Somebody suggested on this thread about using an Aeropress filter in the Moka pot? Why would you? I've never tried it because my 9 cup is too large for the filters - and I don't own an Aeropress. Part of the enjoyment of the Moka pot is the mouth-feel - the paper would make it too clean? - I.
Hi Iain,

I suggested using the Aeropress filter in the Moka pot - for me it made a cleaner, slightly less bitter brew, with a dark roast. Additionally, the paper filter absorbs cafestol and kahweol, which raise cholesterol - but hay: who wants to live forever? :)

I have a spare Aeropress - would you like me to post that out to you?

Coffee like wet shaving - YMMV.

All the best,

Chris
 
Hi Iain,

I suggested using the Aeropress filter in the Moka pot - for me it made a cleaner, slightly less bitter brew, with a dark roast. Additionally, the paper filter absorbs cafestol and kahweol, which raise cholesterol - but hay: who wants to live forever? :)

I have a spare Aeropress - would you like me to post that out to you?

Coffee like wet shaving - YMMV.

All the best,

Chris
Potd-21-03-23-02.png
Thompson's of Glasgow beans. I'm old enough to remember their shop in Renfield St. Number 35 I think? - I.
 
Back
Top Bottom