The Ups and Downs of Coffee
The Downs
Suddenly this weekend and today, my shots have been all channelly. I don't think I've changed my technique at all, and my shots were nice and even with my dosing method last week. It started when we changed espresso blends on Saturday, but it has continued to today, with a different blend. It's really hard to diagnose the problem, especially because my channels are appearing in random locations - it doesn't seem to be a systematic thing. The only thing that changed was that the burrs were cleaned on Friday night. It doesn't make sense.
The Ups
I was fortunate enough to snag some Kenya Karagoto roasted by the amazing John Sanders (thanks Alistair!), and have been drinking it since Monday. Wow. That is an amazing coffee. The press I had Monday morning had the most amazing body, with magnificently citrusy Kenya acidity; grapefruit, lemon, orange. It finished with a beautiful caramel - toffee aftertaste, which lasted for at least forty minutes. I have never had the aftertaste of a press coffee stay that long. If you have the chance, go to the Elysian Room, and get the Kenya from the Clover. It may be life changing.
Matthew
Suddenly this weekend and today, my shots have been all channelly. I don't think I've changed my technique at all, and my shots were nice and even with my dosing method last week. It started when we changed espresso blends on Saturday, but it has continued to today, with a different blend. It's really hard to diagnose the problem, especially because my channels are appearing in random locations - it doesn't seem to be a systematic thing. The only thing that changed was that the burrs were cleaned on Friday night. It doesn't make sense.
The Ups
I was fortunate enough to snag some Kenya Karagoto roasted by the amazing John Sanders (thanks Alistair!), and have been drinking it since Monday. Wow. That is an amazing coffee. The press I had Monday morning had the most amazing body, with magnificently citrusy Kenya acidity; grapefruit, lemon, orange. It finished with a beautiful caramel - toffee aftertaste, which lasted for at least forty minutes. I have never had the aftertaste of a press coffee stay that long. If you have the chance, go to the Elysian Room, and get the Kenya from the Clover. It may be life changing.
Matthew
posted by Matthew at 9:05 PM
2 Comments:
you had the very last of that batch, its all gone, and there is only a small amount of that green left. it is from terroir's freezer, hopefully there is more.
that roast date? jan 14th! it was like the coffee that wouldn't die. amazing.
Oh My GOODNESS!!!
I guessed a week, but the 14th!!!! That much flavour and aromatics?! Incredible!
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