Freshly Roasted CoffeeMy green beans finally arrived yesterday. I now have 2.5kg of Indian Tiger Mountain AA and Peru Organic Grace Villa Estate coffee beans. The first two roasts went flawlessly, thanks to advice from the folks at CoffeeSnobs.com.au. I used a popcorn machine to roast the coffee. Ideally, coffee should be roasted in about 15 minutes but popcorn machines are alot quicker and I had to stop the roast around 8 minutes.
It's hard to describe the smell of fresh coffee. It smells almost like fried chicken! A really pleasant subtle savoury smell - nothing sharp or rancid like the stuff you buy in the supermarket.
Did two batches of Peru Grace Villa yesterday night. The flavours are still maturing, and it's not ideal to drink them yet. Of course, i couldnt resist the temptation and tried some this morning. The coffee was unlike anything i had ever tasted. It had superb body, and an intense savouryness that exceeded my expectations. The pour was near perfect. It drizzled out like syrup from the portafilter to form an emulsion in the cup. Puck resistance was easy to achieve with the fresh beans - using supermarket (months old) coffee one walks the fine line between choking the machine and producing an emulsion of semi-stale oils. Great body and minimal bitterness/sourness makes the Peruvian bean very suitable for a macchiato or straight espresso, but it does not have enough acidity/dryness to cut through milk in a latte or cappuccino. My morning capp had lots of body and savoury mouthfeel but tasted relatively flat.
It's hard to describe the smell of fresh coffee. It smells almost like fried chicken! A really pleasant subtle savoury smell - nothing sharp or rancid like the stuff you buy in the supermarket.
Did two batches of Peru Grace Villa yesterday night. The flavours are still maturing, and it's not ideal to drink them yet. Of course, i couldnt resist the temptation and tried some this morning. The coffee was unlike anything i had ever tasted. It had superb body, and an intense savouryness that exceeded my expectations. The pour was near perfect. It drizzled out like syrup from the portafilter to form an emulsion in the cup. Puck resistance was easy to achieve with the fresh beans - using supermarket (months old) coffee one walks the fine line between choking the machine and producing an emulsion of semi-stale oils. Great body and minimal bitterness/sourness makes the Peruvian bean very suitable for a macchiato or straight espresso, but it does not have enough acidity/dryness to cut through milk in a latte or cappuccino. My morning capp had lots of body and savoury mouthfeel but tasted relatively flat.
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