What's in your mug? - October 08

[TimmyBoston]

What's brewing up today? Share you coffee and tea right here.

[TimmyBoston]

I'll be aeropressing some RR Ethiopian Harrar in just a few minutes. :biggrin:

[Stauff]

My weekend will start off with a small pot of Fortnum and Mason's Assam Superb tea. Looking forward to that.

[R-James]

Tea:

12 Gentleman Yiwu
2008 Bamboo Yuole


Coffee:

Whittard of Chelsea Monsoon Malabar in a moka pot

[DogHair]

I have some Ethiopian Yirgacheffe working in the vac pot right now.

[crankymoose]

columbia
(from ristretto roasters)

[adamjaskie]

Dark roast from Hashems (http://www.hashems.com/), which is just down the street from me. Fresh ground and drip brewed. Black. Three 10oz mugs. Pretty much the same every morning.

[Scotto]

A couple of double espressos and a cappuccino of Sweet Marias Moka Kadir blend, roasted last week. I am seriously wired. :001_302:

[Not A Nice Person]

Marques de Paiva, freshly ground. It's an organic/fair trade certified/rainforest alliance approved Brazilian coffee that also happens to taste great.

I have one of those industrial-looking KitchenAid coffee grinders, and a cheap drip machine that uses cone filters. Does a nice job.

NANP™

[Confuzius]

Slept in too much to have anything at home, but a coworker brought in some Tim Horton's Coffee.

It's nothing fancy, but as a Canadian it hold a special place in my heart, and belly.

Not to mention it's infinately better than the Foldgers crap we normally have at the office.

[RichGem]

Nothing fancy: chrysanthemum (bag) tea w/ thyme

[Suzuki]

A couple of double espressos and a cappuccino of Sweet Marias Moka Kadir blend, roasted last week. I am seriously wired. :001_302:

Damn man, you've got enough caffeine in your system to jump start MY day!

I'm drinking a wuyi oolong I got from another member - its quite good, but after drinking sheng pu'erh exclusively for the past few weeks, my palate needs time to adjust.

Good tea, but I'm hooked on the sheng pu'erhs and will probably switch over later in the day.

[Howard Newell]

Sumatra Peaberry from Sweet Maria's at a city roast.

[ponyplayer]

Caribou Coffee "Mocha Java Blend". Blah!

I usually try to support local roasters "Coffee Tree Roasters" or "Blue Horse Coffee" but Caribou is just across the office.

Patrick

[kreigle]

Tea:

2003 Keyixing Yiwu

Coffee:

none this week as I didn't have time to roast any last weekend.

[expatCanuck]

A nondescript Anxi Oolong (#513) from SpecialTeas.

[letterk]

A cup of Organic Fair Trade Guatemala Maya Ixil roasted to City+ by my wife! :eek: Actually, pretty good for her first roast.

After next week, I'll be filling my mug with Ristretto Roasters! (That was for Jay.)

[JBHoren]

India Baba Budan -- Mandelkhan Estate, from Sweet Maria's...

... home-roasted, hand-ground, and fresh-brewed in a Bodum's French-press

[doleeo]

After a month hiatus from espresso, I'm finally back pulling some shots.

Right now it's Intelligentsia's Black Cat. Probably the most temperature friendly blend I've tried.

[Hobbesoxon]

Dianhong. Straight and by the numbers.

[pibeandres]

Don't laugh: green tea from Costco.

[Hobbesoxon]

This morning, the Menghai "Peacock of Menghai"; this afternoon, a Dianhong ("Hongyawang" - red leaf king) in my office.


Toodlepip,

Hobbes

[Scotto]

Kenya AA Hiriga, roasted 12 hours ago, brewed in a Yama vacuum pot. Heaven in a cup. Intense cardamom aroma, super-citrus in the taste. Definitely a brew to wake you up.

[Suzuki]

2002 CNNP Bing Dao of Menku

This is one of the oldest shengs that I've had and its quite different from the young/er ones I've been drinking.

Brewed using filtered water and a 100ml gaiwan about 1/4 full of leaves.

The cake has lost the bright green colour that most young shengs have and is a dull green with some hints of olive/khaki. The compression is medium and the brewed leaves are about 1.5 by 0.5 of an inch with a fair number of broken leaves.

I've used too many leaves and had to take some out - the first brew was quite nice, but the subsequent brew was incredibly bitter.

Once I sorted out the leaf volume, here are my observations for brews 1 - 5

The tea brews up to a nice light copper colour, which is what I understand is about right for a tea of this age..

Gone are the high notes and sweetness I associate with a young sheng - replaced with some musty, but light, tobacco and leathery notes.

Overally, my impression of this tea is very "meh" - the tea is reasonably well balanced, has some nice flavour, but seems a touch bland- except that the tea is quite bitter. Its not bad, but it's not doing anything for me - I'll reserve final judgment until I've had a few more sessions (especially since I've got the leaf/water ratio wrong). The tea also seems to have a fair bit of caffeine as well.

As an aside, I'm really enjoying using my new gaiwan, which I purchased for the princely sum of $4.50 at a local Asian homeware shop. The sales person actually asked me if I was going to use it to drink tea - I guess that most round-eyes buy them for condiments or other uses.

The first couple of uses were disastrous - scalded fingers, spilled tea, etc. - after some practice, I've become much more comfortable with it - and will likely order a larger one.

There are two primary methods you'll see are what I call the three finger and five finger methods.

The three finger method involves just using the thumb and first two fingers of your hand - you take the top of the rim of the cup between the thumb and second finger and place the index finger on the lid to hold it in place (the saucer stays put). This is the most common method I've seen, but I find that its easy to scald your thumb and finger.

The five finger method involves taking your fingers and making the vulcan greeting sign (a "v" with two fingers on each side) and sliding your hand under the saucer with the part of the saucer that touches the table nestled snugly between your third and fourth fingers . Your thumb then goes onto the raised part of the lid to both hold it in place and hold the cup on the saucer (using just enough pressure to keep it all together - but it takes surprising less pressure than you think). You then lift up the entire cup/saucer/lid and pour. I like this one better than the three finger version as its less likely to result in burned fingers.

Here's a video:

http://anotherteablog.blogspot.com/2007/11/how-to-hold-gaiwan-like-pro.html

Its also worth checking out the videos on using a gaiwan to get a sense of how much tea you use - with pu'erh, most greens and many oolongs, the wet leaves take up between 1/3 and 2/3 of the gaiwan.

If folks think its worthwhile, I'll post some videos/other helpful links to using gaiwans.

[Scotto]

There was some interest in another thread about this tea. Jay (Ouch) thought it was BS marketing, but Hobbesoxon thought that with the tea being from the Yiwu Zhengshan company, it had a chance.

Bottom line - this is a tea worth owning.

You can see this product here (http://www.puerhshop.com/index.php?main_page=product_info&cPath=13_15&products_id=628).

The brick was easy to pry apart, and I was surprised at the quality of the leaves. Here are some on my scale: http://badgerandblade.com/gallery/displayimage.php?imageid=14211. They are nice and hairy, and large to boot. No mulch here. The soup is deep yellow. No funny business with the leaves to make them orange and more wulong-ish.

This is a texture tea; thick, oily, chewy. There is a lot of cha qi. After a couple of cups, I was flushed and a thobbing at the top of my head started. Nothing unpleasant, mind you, but there is a lot of energy in this tea. The taste isn't as complex as many other teas. It is low-toned and a bit fruity. It gets your lips buzzing and there is nice astringency without being overpoweringly bitter.

The huigan is huge. The sweet taste of your saliva lingers for many minutes. Overall, I think this tea is a reasonable value for what you get. It would serve as a good introductory tea for a newbie in that you can get to experience some of the more odd effects of pu'er at a low cost point, and it is quite an enjoyable tea.

Jay - knowing your tastes, I have a feeling you would like this. Drop me a PM and I'll send you a chunk.

[Hobbesoxon]

Scotto, thanks for the notes! I'm glad it turned out to be decent, and will attempt to find some soon. The non-Douji label makes for a low price :chinese:


Toodlepip,

Hobbes

[ouch]

Cool. I like Bulang a lot- I seem to favor the stronger flavors.

Today I had a XZH dragon & phoenix, and it showed much better than usual. It's amazing how much the brewing parameters effect changes in results. This time I hit it right on the head, for a change.

Dessert was an '07 Nanjian shu tuo. Not bad, and very cheap at $3.

[blade08]

This evening; Assam Sewpur, second flush from the Sewpur estate garden in Assam, India.

[ouch]

The five finger method involves taking your fingers and making the vulcan greeting sign (a "v" with two fingers on each side)

That's becaus Mr. Spock was a Cohen. :lol:

[ratcheer]

Gevalia Traditional Roast. It is my everyday coffee. It almost never disappoints me.

Tim

[Tigger23505]

Duncan Donuts house blend I think. The pot is a Bunn Automatic Drip unit and we have a Bunn automatic grinder full of whole beans.

[R-James]

Went to see a band last night, night got a little heavy so its a bit of 12 Gentleman chun ya shen yun to clear my head.

[Hobbesoxon]

5.30 a.m., Sunday morning: a 2008 maocha from a single old-tree, selected by Nada. More energetic than me at this time of day...


Toodlepip,

Hobbes

[Lynchmeister]

Cup of Columbian Supremo fresh ground and brewed in a French Press. Nice start to a rainy Sunday morning in Wisconsin.

[Hobbesoxon]

2002 Hailanghao, the first Mr. Hailang ever pressed. Fun, if simple. :chinese:


Toodlepip,

Hobbes

[Edcculus]

Drinking an Ethopian coffee from the Yirgacheffe region. It is fair trade coffee sold by the Oromia Cooperative Union. Quite a tasty cup. Roasted to a light city.

[Scotto]

Well, it has been man versus mushroom this afternoon. After a long morning apple picking with the family (Yum), I sat down to tackle this beast. Good luck prying a piece off; it has the density of a white dwarf star.

I eventually managed to get a 7g chunk into my Yixing pot. The liquor is dark amber, very suspicious for a 2008 tea.. The aroma is a dead ringer for Harris sandalwood aftershave; camphor, mint, etc. The taste is deep, deep tobacco. There is also ferocious bitterness if you aren't careful. When brewed just right, though, it is a very good cup. This would be great with a cigar after a winter's meal.

Verdict - quite good, and the first Xiaguan product I have actually enjoyed. This is quite different from some of their other teas, and whatever tweaking they have done to the leaves actually works.

____________
Edit: forgot to mention the other property of this tea. While many pu'ers get you energized with caffeine, qi, whatever, this tea almost put me to sleep. It induces a funny, cloudy feeling in the brain. Not unpleasant, but different. The effects of pu'er on the body are always fascinating, and something you don't get from other teas.

[cybrok]

Coffee: Miel Noir (black honey) from Greece.

A recipe from the Quidis family in Northern Greece, that has a very coarse powerful taste of finesse.

Tea: Darjeeling, Rohini, first flush.

[Howard Newell]

Ethiopian Dry Process Koratie from Sweet Maria's.
Imperial Keemun from Teavana.

[Scotto]

Ethiopian Dry Process Koratie from Sweet Maria's.
Imperial Keemun from Teavana.

The DP Korate was my morning coffee. Great stuff. Do you have the WP version also?

[Howard Newell]

The DP Korate was my morning coffee. Great stuff. Do you have the WP version also?

No, not yet. How do the two compare?

[ouch]

'05 Yongpinhao yiwu zhengshan (thanks, Chris :thumbup1:)

This lightly stone pressed bing is very easy to pry apart, and sports some big, whole leaves (as well as a few twigs). Not much in the way of powdery substance here- it would have all fallen out.

The brew is not what I would call powerful, but clean and correct. I'm not sure if this is simply the nature of yiwu, as every example I've tried so far seems to lean towards the light, elegant, and feminine side. I think it would make a nice daily drink for noncritical sessions. I liked it.

[Scotto]

No, not yet. How do the two compare?

The wet processed is more Yrgacheffe-like; super crisp and clean. I plan on doing a compare next week after I roast some more of the WP. For now I am enjoying the rustic fruit of the dry-processed coffee.

[Proinsias]

Some 1994 liu an tea brewed with a little of the bamboo leaf from the basket packaging.

[cybrok]

Right now (as in I write between 2 sips)

I drink an oolong. Anxie Tie Guan Yin, my favorite.

[Suzuki]

'05 Yongpinhao yiwu zhengshan (thanks, Chris :thumbup1:)

This lightly stone pressed bing is very easy to pry apart, and sports some big, whole leaves (as well as a few twigs). Not much in the way of powdery substance here- it would have all fallen out.

The brew is not what I would call powerful, but clean and correct. I'm not sure if this is simply the nature of yiwu, as every example I've tried so far seems to lean towards the light, elegant, and feminine side. I think it would make a nice daily drink for noncritical sessions. I liked it.

Pretty much my view - a good "general purpose" sheng that I think (again based on my very limited experience) is a good baseline for what a quality lighter sheng should taste like. I quite like this tea, and I think its very nice for warmer days or, as Ouch said, "noncritical" sessions. If your preferences run to lighter teas this is worth trying.

The nice thing is that at $22 for a 400 gram cake from YS (about $30 shipped if you were to order a single cake), you get a 3-year-old cake that has been well processed, is beautifully pressed and is obviously of high quality.

For a change of pace, I'm drinking some Taiwan Alishan Oolong from TenRen. This is one of my favourite oolongs for a couple of reasons, (i) its very high quality, (ii) its very lightly fermented and lightly roasted, (iii) I bought this tea just after my daughter was born - I went out for a walk from the hospital and walked by the store it was a quiet weekday and the sales lady took the time to allow me to taste several oolongs (very unusual for them to do this with a round-eye unless you press them) and this was one of the teas I picked.

This is one of the first high-quality oolongs I had ever tried and I was instantly captivated by it - despite the rather steep price (about $40 for 150g - although I bought it when they were having a 3 for 2 sale).

Onto the tea...

Brewed using 1.5 teaspoons of tea in a 100ml gaiwan - first brew was 60 seconds, second was 40 and the increasing brew times for 5 - 10 seconds for a few more.

This is a lighter oolong - very green - there is no bitterness and its got wonderful fruity, floral aromas and nose. Despite the lightness of the tea, it is very rich and satisfying because of the depth of the flavour.

[DrumDawg]

green mountain rainforest nut - Decaf

[Hobbesoxon]

Edit: forgot to mention the other property of this tea. While many pu'ers get you energized with caffeine, qi, whatever, this tea almost put me to sleep. It induces a funny, cloudy feeling in the brain. Not unpleasant, but different. The effects of pu'er on the body are always fascinating, and something you don't get from other teas.

I love teas like this. Some say it's the theanine at work. A similar thing happened to me yesterday: we came home from a Thai restaurant, it was about 2 p.m. We were full, but not drowsy. After some 2003 Lincang "Gushu Chawang" (the brown-coloured cake from the pair sold by YS), we both became massively sedated, and I woke up 1.5 hours later.

So, I'm looking forwards to trying the FT mushroom! It's been on my shelf for some time without being so much as unwrapped, and this is motivating me. :chinese:


Toodlepip,

Hobbes

[TimmyBoston]

A steaming mug of Ethiopian Harar from Ristretto Roasters.

[SCWilson]

Just brewed a cup of Spring Mountain Pekoe from Specialteas.com. I brewed it too long. I'm at work and wasn't paying close attention to the clock. It steeped for about 3-4 minutes. It isn't bad though. It has a honey color to it, and a slightly sweet, kind of nutty flavor, and has some astringancy to it. I plan on giving it another infusion later.

[Jim]

Huge mugs of Ethiopian Sidamo from Ristretto Roasters.:001_smile

Mondays....

[Evbo]

A huge cuppa Darjeeling -- Castleton Estate 1st Flush. Courtesy of Upton Tea (http://uptontea.com/shopcart/item.asp?itemID=TD70&from=searchResults.asp&searchString=DJ%2D6&searchOptionMatchAll=1&searchOptionCategory=1&searchOptionItemName=1&searchOptionItemDescription=1&searchOptionDocuments=0&searchOptionLimitCategory=&searchOptionPriceRange=0&sType=new&begin=0). Great stuff if you like quality Darjeeling tea! :thumbup:

[Suzuki]

Very ho hum cup of Keemun congou - not bad, but nothing to write home about either.

[ouch]

Breakfast-
Mid range dancong.
~5g, 100ml gaiwan.
4 nice infusions then pffft.
I love the overt, in your face floral components of dancong. A nice treat.


Snacky time-
'08 Menghai 7572, cooked
~6g, 140ml yixing
Like a cuppa joe. Still very young, but decent strength for a shu.
Served with one (okay, two) perfect chocolate chip cookie(s).

:001_smile

[Howard Newell]

The last of my city roasted Ethiopian Sidamo from Sweet Maria's :crying:

[Scotto]

At work today - 2006 Changtai 339 shengpu. About 7g in a 120mL gaiwan. Smoky, rich, oily, intense. There is something about this tea I really like, though by traditional standards it is likely defective. As I have said before, the vetiver of the pu'er world.

[Hobbesoxon]

All day at a conference = ruanzhi wulong in a cup filled with hot water that was decidedly brown.

[Scotto]

This morning I had a couple of big mugs of Kenya AA Hiriga, roasted on Friday. No Folgers here; a huge aroma of cardamom and brown sugar, black currant and malt in the taste. Very nice coffee if you like the high-toned Kenya genre.

[Suzuki]

Some more of the YS 2008 Dehong brick that I've become quite fond of.

A very good work tea - very forgiving and consistent regardless of brew technique.

[SCWilson]

More Spring Blossome Pekoe. Steeped for on 2 minutes this time. Much better. Looking forward to the next infusion.

[Hobbesoxon]

2000 CNNP "Yellow Zhongcha" - shicang [wet-stored], and so not too complex, but very pleasant and punchy. It's clean and crisp, despite its storage.


Toodlepip,

Hobbes

[Howard Newell]

Pretty basic coffee for me today: a mug of Brazil dry process Lot #242 at a City+ roast.

[expatCanuck]

Started the day with some pedestrian Silver Needle (SpecialTeas 551), in part to detox from last night's open mike outing.

Gonna brew some Bai Hao oolong now (upton ZO93E).

[ouch]

First session posted on SOTD.

Round two-
Alishan oolong (again, from Chris)
Not drinking much other than pu'er these days, but this was a lovely oolong. Very light and clear soup, tinged with yellow/green, with an ethereal nose. Very subtle and light.

[Suzuki]

First session posted on SOTD.

Round two-
Alishan oolong (again, from Chris)
Not drinking much other than pu'er these days, but this was a lovely oolong. Very light and clear soup, tinged with yellow/green, with an ethereal nose. Very subtle and light.

Given the price, it damn well better be!

Seriously though, one of my favourite oolongs and one of the few times I've not regretted spending this much on a particular tea.

This has almost a creamy mouth feel in that its got a rich, mout-filling aspect to it, which I find quite unusual in such an otherwise lightly-flavoured tea.

[ouch]

It was very nice. Alishan is great stuff- some of the best Taiwan has to offer. About two years ago, I bought some of their Ten Li tea (not knowin' no better, as they say). It was 90 smackers for 150 grams. :eek: Oofah! Very good, but not worth it.


What I could buy with $90 today.....

[TimmyBoston]

This morning I had a pot of Irish Breakfast Tea from www.specialteas.com

[grasslander]

I had my usual Ethiopian Yirgacheffe, 3 cups, at breakfast time, and the rest of the day I drank my usual Orange Pekoe/Pekoe Cut Black tea.

[R-James]

2008 Nan Jian Tulin today. My 1st Yunnan Sourcing lot came in so I will be trying this in about an hour

[SCWilson]

Bai Hoa Oolong from specialteas.com

[Scotto]

I made an industrial size airpot of Ethiopia dry-processed Korate coffee to bring to work this morning. Sweet fruit soup. For those who haven't experienced a lightly roasted dry-processed coffee, you are really missing out.

[TimmyBoston]

A pot of English Breakfast this morning.

[Howard Newell]

I made an industrial size airpot of Ethiopia dry-processed Korate coffee to bring to work this morning. Sweet fruit soup. For those who haven't experienced a lightly roasted dry-processed coffee, you are really missing out.

Hey! Great minds drink alike! I'm having the same stuff from Sweet Maria's.

[Dinder1]

I am enjoying a nice pot of Ethiopian Harar this morning. This years crop is pretty decent with some nice berries and chocolate in the cup, but I still long for the intense blueberry of a few years ago.
DJ.

[TimmyBoston]

For those who haven't experienced a lightly roasted dry-processed coffee, you are really missing out.

What is dry-processed coffee?

[Howard Newell]

Timmy, it's coffee that hasn't been washed or soaked to get rid of the fruit, or cherry, but it actually dries with the cherry still on it.

[Scotto]

Timmy, it's coffee that hasn't been washed or soaked to get rid of the fruit, or cherry, but it actually dries with the cherry still on it.

Yep. The coffee cherry dries like little raisins around the seed, then everything is ripped off in one step. If done right, you get lowered acidity and some great fruity notes. If done poorly, you get nasty, fermented flavors.

[Dinder1]

What is dry-processed coffee?

Hey Tim,
Basically it means that the coffee remains in it's outer cherry or fruit during the drying process (or part of it), as opposed to washed coffees that are stripped of this fruit immediately and then dried.
So what does leaving the coffee in the fruit do? well it lets the coffee develop more sugars. This usually results in a cup with more fruit type notes and a slightly wild note.

Washed coffees are usually very clean and consistent in the cup, as opposed to a dry processed coffee (while maybe being a little inconsistent) can be very wild and exciting/different from cup to cup.

This is a very simplified version, but I hope that it helps.
DJ.

[TimmyBoston]

Hey Tim,
Basically it means that the coffee remains in it's outer cherry or fruit during the drying process (or part of it) as opposed to washed coffees that are stripped of this fruit immediately and then dried.
So what does leaving the coffee in the fruit do? well it lets the coffee develop more sugars. This usually results in a cup with more fruit type notes and a slightly wild note.

Washed coffees are usually very clean and consistent in the cup as opposed to a dry processed coffee (while maybe being a little inconsistent) can be very wild and exciting/different from cup to cup.

This is a very simplified version, but I hope that it helps.
DJ.

I does help, and I bought one of your coffee's a few months ago that was like that and it was wonderful stuff! :biggrin: Thanks Din!

[ouch]

I am enjoying a nice pot of Ethiopian Harar this morning. This years crop is pretty decent with some nice berries and chocolate in the cup, but I still long for the intense blueberry of a few years ago.
DJ.

All I see is a Global knife next to an unknown knife.

[jostua]

I'm about to brew up my last cup of Tanzanian Hope Peaberry. Has one of the greatest aromas, and a pretty smooth flavor to match.

With the sun back for a little while, I think I'm gonna roast up my last batch of Nicaraguan later today.

Din - I was at a Stumptown (I know, I know, competition...) cupping the other day, and they had a dry processed Ethiopian with some pretty strong blueberry notes. It wasn't a Harrar, and I can't remember exactly where it came from, but the cupper made it sound like it came from a part of the Yirgacheffe region. I've only had one other DP before (also Stumptown, also Ethiopian) who's berry notes were pretty noticeable, but not so much as this one I had the other week.

[Suzuki]

All I see is a Global knife next to an unknown knife.

I'm betting its a piece of German steel...

That's a cool coffee maker - what brand and how do you like the coffee?

[Scotto]

That's a cool coffee maker - what brand and how do you like the coffee?

Looks like a Yama vacuum pot. My favorite device



Din - I was at a Stumptown (I know, I know, competition...) cupping the other day, and they had a dry processed Ethiopian with some pretty strong blueberry notes. It wasn't a Harrar, and I can't remember exactly where it came from, but the cupper made it sound like it came from a part of the Yirgacheffe region. I've only had one other DP before (also Stumptown, also Ethiopian) who's berry notes were pretty noticeable, but not so much as this one I had the other week.
Over the past year, there have been a HUGE amount of dry-processed Ethiopian coffees out there. None have had the huge blueberry notes of the Harrar of a couple of years ago, but a few have come close. For me, this was an up year for Sidamo, with a lot of really great coffees. The few Harrars I tried were just ok. DJ would of course know more.

Now, if you are talking strawberry instead of blueberry, last years Idido Misty Valley was like shoving your head in a bucket of dried strawberries.

[jostua]

Over the past year, there have been a HUGE amount of dry-processed Ethiopian coffees out there. None have had the huge blueberry notes of the Harrar of a couple of years ago, but a few have come close. For me, this was an up year for Sidamo, with a lot of really great coffees. The few Harrars I tried were just ok. DJ would of course know more.

Now, if you are talking strawberry instead of blueberry, last years Idido Misty Valley was like shoving your head in a bucket of dried strawberries.

In light of this information, I morn for the days past, when I knew little of real coffee. Luckily I'm only 26, so I have a lot of time to catch up. :biggrin:

[King of Kailua]

The GF put a mug into my hand this morning. It was coffee with some sweetened condensed milk. A bagged blend of shade grown organic Colombian/Indonesian/Mexican/Guatamalan. Starting to wake up now.

[DogHair]

Looks like a Yama vacuum pot. My favorite device


Over the past year, there have been a HUGE amount of dry-processed Ethiopian coffees out there. None have had the huge blueberry notes of the Harrar of a couple of years ago, but a few have come close. For me, this was an up year for Sidamo, with a lot of really great coffees. The few Harrars I tried were just ok. DJ would of course know more.

Now, if you are talking strawberry instead of blueberry, last years Idido Misty Valley was like shoving your head in a bucket of dried strawberries.

I'm just finishing my stash of Misty Valley. Amazing stuff!

[TimmyBoston]

I'm betting its a piece of German steel...

That's a cool coffee maker - what brand and how do you like the coffee?

I thought it was a Tojiro.

[Suzuki]

I thought it was a Tojiro.

Nope, it had a bolster - Japanese knives are bolsterless.

How fiddly is the Yama to use?

[Proinsias]

Brewing some 2005 three crane liu bao toucha. Lazy tea after a very long, and tea free, day.

[Scotto]

Nope, it had a bolster - Japanese knives are bolsterless.

How fiddly is the Yama to use?

The Yama vacuum pots are a pleasure, especially if you have a gas stove. Relatively inexpensive, easy to use, and make freakin' unbelievable coffee. The only drawback is all that glass, especially if you are accident prone like yours truly.

[Suzuki]

The Yama vacuum pots are a pleasure, especially if you have a gas stove. Relatively inexpensive, easy to use, and make freakin' unbelievable coffee. The only drawback is all that glass, especially if you are accident prone like yours truly.

I suspect there's one of these in my not-too-distant future - I like gadgetry and if it makes good coffee to boot, I won't be able to resist!

[SCWilson]

2003 HK Henry shengpu from MengHai.

[Dinder1]

I'm about to brew up my last cup of Tanzanian Hope Peaberry. Has one of the greatest aromas, and a pretty smooth flavor to match.

With the sun back for a little while, I think I'm gonna roast up my last batch of Nicaraguan later today.

Din - I was at a Stumptown (I know, I know, competition...) cupping the other day, and they had a dry processed Ethiopian with some pretty strong blueberry notes. It wasn't a Harrar, and I can't remember exactly where it came from, but the cupper made it sound like it came from a part of the Yirgacheffe region. I've only had one other DP before (also Stumptown, also Ethiopian) who's berry notes were pretty noticeable, but not so much as this one I had the other week.

Yes, I have also had quite a few outstanding dry processed Ethiopian coffees this year as well. The Sidamo coffees this year have much more of that wonderful berry in the cup than the Harars that I have been getting so far.

[DeaconKC]

Maxwell House during the week, but Kona on the weekends when I have time to relax.....

[TimmyBoston]

A nice warm mug of Godiva Hot Cocoa before bed.

[Churchill]

I'm still grinding and brewing my Dunkin Donut beans until my sampler order from Sweet Maria's comes in.:001_smile

[profsaffel]

This morning, as I get ready for work, I'm stuck drinking Folgers Brazillian Medium Roast (pre-ground). Hey, it's better than the year-old Great Value at the 'free pot' when I get to work. :eek:

[Stauff]

Yunnan grand Imperial tea. :smile:

[SCWilson]

2003 HK Henry shengpu from MengHai again. Fewer leaves this time.

[Suzuki]

2008 Yi Wu Mountain Bamboo

A very nice offering from Yunnan Sourcing

Its a sheng'pu that has been compressed into bamboo and very lightly stoved.

A very user-friendly pu'erh that is lightly sweet with some nice aromas - forgiving WRT ratios and brewing methods.

[Scotto]

Cappuccino with double shots of Uganda Bugisu, roasted last week. Fantastic.

[ponyplayer]

Caribou "Obsidian" brewed in the office Bunn pot. Not bad really.

Question: Does Sweetmarias only sell green beans or will they roast them for you?

Thanks.
Patrick

[Howard Newell]

I think Sweet Maria's does sell some roasted coffee. You can check on their website at www.sweetmarias.com

[ouch]

2008 Yi Wu Mountain Bamboo

A very nice offering from Yunnan Sourcing

Its a sheng'pu that has been compressed into bamboo and very lightly stoved.

A very user-friendly pu'erh that is lightly sweet with some nice aromas - forgiving WRT ratios and brewing methods.

Ooh. I know what I'm havin' tomorrow.

[Suzuki]

Ooh. I know what I'm havin' tomorrow.

Interested to hear your thoughts on this one.

[merkurguy]

Some Eden organic japanese sencha in a teabag. Its not as good as my looseleaf sencha I get from japan but it is ok for work sometimes.

[Lynchmeister]

I started the day with a large mug of Columbian Supremo (pre-roasted, store bought, but ground chopped/whizzed to order).

Currently I'm sipping on a large mug of Earl Gray...(Grey or Gray?)

[Scotto]

Multiple espressos blended from 75% Uganda Bugisu, roasted to Full City and 25% dry processed Ethiopia Korate, roasted to a City roast. Yum.

[profsaffel]

I started the day with a large mug of Columbian Supremo (pre-roasted, store bought, but ground chopped/whizzed to order).

Currently I'm sipping on a large mug of Earl Gray...(Grey or Gray?)

Grey. Gray is an American spelling. I am a fan of Bigelow's Earl Grey. I tried drinking Earl Grey about 7 years ago after hearing Jon Luc Picard say "Tea, Earl Grey, hot" about a thousand times on the TNG episodes, and I've been hooked ever since. I almost can do without pekoe iced tea completely if I lived in a colder climate when I compare iced to a fresh brewed Grey.

Enjoy your tea, Earl Grey, hot.

-The Prof

[profsaffel]

I just had a cup of Fair Trade's Columbia Whole Bean (ground via my Mr. Coffee bean grinder, naturally) Medium Roast Arabica Coffee... brewed in ye olde Mr. Coffee coffee maker (naturally) and enjoyed before, during, and after an excellent shave.

Have a nice day!

[Stauff]

Yunnan grand imperial, brewed in a (modest) yixing pot

[Howard Newell]

Teavana's Imperial Keemun. Only 30 more grams before I'm rid of the stuff!

[ouch]

Teavana's Imperial Keemun. Only 30 more grams before I'm rid of the stuff!

Just make a pot of iced tea. That's all I use black tea for, anyway.

[Suzuki]

TenRen jasmine - one of their higher end offerings.

Good quality green tea heavily scented with jasmine flowers.

A delightful tea - very refreshing and lots of flavour even through multiple infusions.

[ouch]

Those little jasmine balls are so powerful, I find that using a single pellet is enough to flavor a pot of tea.

Chris- the little lady loved the ti kwan yin.

[waitasecun]

I love to have a nice cup of monkey picked oolong in the morning....so relaxing and really helps set the mood for the day!

[Suzuki]

Chris- the little lady loved the ti kwan yin.

Glad to hear it - so what are we batting now, about 3%...:biggrin:

[Howard Newell]

Sumatra Blue Batak Peaberry from Sweet Maria's. I dialed the roasting temp and time in for this batch. It's quite interesting; sweet, bright, woody,and a little bit of a fruit character.

[expatCanuck]

Bai Hao oolong ... for a change (not). :blushing:

[crankymoose]

some Starbucks (forgot blend) made in my French Press

[expatCanuck]

... a crisp, tasty second flush Darjeeling from Gopaldhara ...
(enough with the Bai Hao oolong, already! ...
when will my Pu-erh samplers arrive?)

[blade08]

Just drank a nice cup of (organic) Assam second flush from the Sewpur estate.

[Scotto]

Mexico LaJoya Chiapas from last year, roasted to Full City and brewed in the Technivorm. This is for my wife's PTA meeting tomorrow, but I had to sample to make sure it passed QC. Crumbled earth, mild fruit, mainstream coffee. A nice change of pace for me.

[R-James]

Menghai Peacock [I think] From David. Very nice it is too.


It was an unlabelled sample and I think that's what it is, without going back and checking my emails.

[Scotto]

Rwanda Gkongoro Nyarusiza, roasted to Full City and brewed in the Technivorm. A very well-balanced coffee.

[Hobbesoxon]

Menghai Peacock [I think] From David. Very nice it is too.


It was an unlabelled sample and I think that's what it is, without going back and checking my emails.

Glad it arrived :)

You're right, 'twas the Menghai "Peacock of Menghai".


Toodlepip,

Hobbes

[Churchill]

Guatemalan Huehuetenango,roasted myself for the first time yesterday using the "heat gun,dog bowl" method.It came out great,much to my surprise.Deep down I really didn't think it would work.The flavor is wonderful,don't think I will be buying store coffee from now on.:biggrin:

[ouch]

'08 Xiaguan Fei Tai (that's mandarin for kosher nostra) Jingcha mushroom

Q: How did that scrawny kid David knock out Goliath with a puny slingshot?
A: He loaded it with a Xiaguan tuo.

Boy, is this stuff compressed. If I had a friend who was a judge, this would make a terrific gift as a novelty gavel.

As for the tea, it's top notch. The dry leaf has penetrating aroma, and it brews a nice golden (finally!) cup replete with every flavor I'm looking for. Very nice stuff, and good staying power. I'll be stocking up.

[R-James]

Glad it arrived :)

You're right, 'twas the Menghai "Peacock of Menghai".


Toodlepip,

Hobbes. Thanks once again, it really is a very generous sample!

[expatCanuck]

An autumnal Darjeeling from the Arya estate, blended with a no-name Darjeeling second flush. Rather nice, actually. Just enough body, just enough bite.

[Suzuki]

Good ol' 2008 Yi Wu moutain bamboo pressed.

As always, a great cup of easy drinking, nicely sweet pu'erh.

[ouch]

Woo hoo! Got a whopping 15 infusions from that Xiaguan. Thaks for the tip, Hobbes.



And Chris- I'll send you a chunk next time I have to mail you some gelt.

[TimmyBoston]

Some not-so-good green that was already pre-made this morning.

[expatCanuck]

Some not-so-good green that was already pre-made this morning.
Gaahh!! <a gagging, retching sound>

[letterk]

Ristretto Roasters Panama, Bouquet Region brewed in the TVorm. A unique and very good coffee.

[R-James]

Just had more Menghai "Peacock of Menghai. Is teagasm a word? should it be used on a polite forum...


It just has!!


I have had a few days off from sheng as I got a box of shu from Scott at YC, so this is a great way of bringing it back into my rotation.

[expatCanuck]

Is teagasm a word?
No.

should it be used on a polite forum...
Absolutely not.
This is a Gentlemen's forum.
Surely our command of language is up to the task of a more refined description.

[R-James]

Well If I was any good at describing shengpu I would give you one. Unfortunately I can just tell what I think is lovely and what I don't like.

Rest assured though I am working on my descriptions, I hope soon that they are decent enough to be aired on here. I have taken a leaf from hobbes' book and I now have a 'tea diary' to record thoughts and feelings on different Pu-er teas.

[TimmyBoston]

A few mugs of Jamaican Blue Mountain Blend from Fresh Market
It's no Ristretto Roasters, but very good for grocery store coffee.

A hot cup of Celestial Seasonings Sleepytime Extra with some honey mixed in before bed.

[Suzuki]

2008 Dehong brick from YS - another one of my work staples.

[letterk]

Ristretto Roasters Ethiopian Harrar in the Yama pot w/ Cory rod. The Yama/Cory combo deffinetely change the taste. Both my wife and I noted a strong nutty taste (hazlenut?) and less fruit than normal for a Harrar. The Cory rod resulted in a cup not quite as clean, but I prefer the mouthfeel. Interesting and delicious!

[boboakalfb]

Ristretto Roasters Guatemalan Huehuetenango in a French Press.

[thirdeye]

I tried some Wu Yi Oolong that I picked up at a local tea/coffee house.
it was the only thing that had other than razzel dazzel teas.

I have tried a few diffrent infusions (times, amounts etc) and just can't seem to find a happy medium. It's got a bitter glitch that I don't really care for.

[Suzuki]

I tried some Wu Yi Oolong that I picked up at a local tea/coffee house.
it was the only thing that had other than razzel dazzel teas.

I have tried a few diffrent infusions (times, amounts etc) and just can't seem to find a happy medium. It's got a bitter glitch that I don't really care for.

Ray - how much leaf to water are you using and what's your brew time?

[Jim]

http://www.badgerandblade.com/gallery/displayimage.php?imageid=14317

I have no idea what I am doing, but man am I having a good time today-

2008 YNS hand braided wild arbor Raw Pu-erh from Yunnan.

[expatCanuck]

Tanzanian Peaberry, courtesy Red Barn Roasters (MA).

Medium roast. Drip.

Mildly acidic, slightly chalky. There is a nice, almost wine-like note in there. Slightly bitter aftertaste.

But I'm coming to the conclusion that I do indeed prefer tea.

Can't wait 'til the Pu-erh arrives.

[Churchill]

Guatemalan Huehuetenango,home roasted to a Full City,much less bitter than the French roast that I made earlier this week.

[R-James]

http://i35.tinypic.com/2z8vskg.jpg


a farmyardy mycological 1st proper foray into my 2007 Yong De Organic Shou.

[Suzuki]

Some nice Keemum black tea for a change and will have some good Ceylon this afternoon.

I'm taking a break from the pu'erh for a day.

[Scotto]

Rwanda Gkongoro Nyarusiza, roasted to Full City and brewed in Technivorm. Rather simple, but a nice bittersweet cup.

[boboakalfb]

Ristretto Roaster's Panama, Bouquet Region in a French Press.

[letterk]

Rwanda Gkongoro Nyarusiza, roasted to Full City and brewed in Technivorm. Rather simple, but a nice bittersweet cup.

If that's from Sweet Maria's crop this year, I've had it as well. And I agree with your assesment. I wasn't blown away.

Today's cup was Ristretto Roasters Mexican Chiapas in the Aeropress. While a solid cup, and super smooth as always, I prefer this bean in the TVorm. I find the flavors more pronounced.

[Suzuki]

I've switched from the Keemum to a really nice Celon BOP.

This is packaged by a Canadian company called cjteas and while there's no description other than its a Sri Lankan tea, its quite good, nice lemony notes, very smooth and a beautiful dark copper brew.

While I've had better, this stuff is definitely good value for the money ($7 for 200 grams - just shy of 1/2 a pound) and makes a good cup - perfect for everyday/work.

If you live in the Toronto area, keep an eye out for their teas (only sold in loose leaf), which are packaged in foil packages of 200 grams. They several blends and single varietals, as well as rooibos - I've tried several of their teas and they all fall into the good/very good category and great value. Highland Farms grocery stores stock a broad range as does the House of Spices in Kensington Market.

[thirdeye]

Ray - how much leaf to water are you using and what's your brew time?

Chris, I used a teaspoon to 3 oz water, time was 20 seconds.

[expatCanuck]

Ti Kuan Yin oolong (SpecialTeas' 515).
Light, slightly sweet, elegant - good for 3 infusions.

[ouch]

Rwanda Gkongoro Nyarusiza

That's my swahili name.

Stuck at work for 12 hours today, but I get to unwind tomorrow by working 20 hours, so it's Gimme Coffee and pizza for me.

[DrumDawg]

arko...?!?

[DMac]

3 infusions of Ti Kuan Yin (http://www.specialteas.com/product_detail.aspx?item_no=111+04+00+17+1) from SpecialTeas for me.

I'm just getting to know Oolongs, but this one seems pretty tasty.

I really need a gaiwan.......

[expatCanuck]

3 infusions of Ti Kuan Yin (http://www.specialteas.com/product_detail.aspx?item_no=111+04+00+17+1) from SpecialTeas for me.

I'm just getting to know Oolongs, but this one seems pretty tasty.

I really need a gaiwan.......That's a pretty good one, tho' a bit pricey for my blood. Their 515 (when they last had it) was a better bang for the buck -- good enough for my beer budget.

[Churchill]

Guatemalan Huehuetenango,home roasted and French pressed.:tongue_sm

[DMac]

That's a pretty good one, tho' a bit pricey for my blood. Their 515 (when they last had it) was a better bang for the buck -- good enough for my beer budget.

Thanks for the heads-up. I agree, it is definitely a little expensive. It came in the Oolong Sampler (http://www.specialteas.com/Sample-Collections/Oolong-Tea-Sample-Collection.html), or I wouldn't have picked it at first. It seems they have changed the selection in the sampler since I purchased it, but I actually enjoyed some of the Formosas better than this one anyway.

[Scotto]

Cappuccino's with Uganda Bugisu, roasted to Full City. Just awesome.

[letterk]

Ristretto Roasters Panama in the TVorm. Yummy.

[boboakalfb]

Ristretto Roasters Guatemalan Huehuetenango in a French Press.

[expatCanuck]

An autumnal Arya Darjeeling.

(I fear that it's becoming my new Dong Fang Mei Ren ... )

[ratcheer]

Would someone please explain the term "city roast" to me. I am familiar with light roast, dark roast, traditional roast, etc, but city roast is new to me. Thanks.

Tim

[ouch]

'08 Menghai 7572 shu

Despite my increasing opinion that all shu is the same, this one seems to possess a bit more backbone and a thicker texture than the 8592. I obtained four nice infusions before needing to employ a geologic time scale for further brewing (are we still in the Holocene?). Not bad with a chocolate chip cookie.

[letterk]

Would someone please explain the term "city roast" to me. I am familiar with light roast, dark roast, traditional roast, etc, but city roast is new to me. Thanks.

Tim

It's a level of roast. Now, there are some slightly different interpretations to roast levels, but this is what I use (taken from the Green Coffe Buying Club).

City Roast; 1st Crack has just ended, maybe a pop or two still going on, roast is stopped.
City Plus; 1st Crack is completely over, no more pops, temps are maintained, or increased slightly.
Full City; Roast progresses in temp and color, 2nd crack is imminent, with a snap or two, smoke odor shifts.
Full City + 2nd Crack has actually begun, but has no momentum, is not rolling.
Vienna 2nd Crack is established, ~20sec. into 2nd crack.
French 2nd Crack is at least half-way through, roughly at its peak.

[Jim]

2007 Yong zhen Qiao Mu Sheng Tai.

Not for me I think.

[ratcheer]

It's a level of roast. Now, there are some slightly different interpretations to roast levels, but this is what I use (taken from the Green Coffe Buying Club).



Thanks. So, in terminology I am used to, a city roast is fairly light or "traditional"?

Tim

[Scotto]

Thanks. So, in terminology I am used to, a city roast is fairly light or "traditional"?

Tim

By normal standards, a "City" roast is a very light roast.

[R-James]

El Salvador El Bourbollon from Has Bean in a French Press. Awesome stuff

[R-James]

Guatemala Finca El Injerto


Much more bitterness than the El salvador, and a bit less smoothness. Still very nice. There are 135 different coffees on that site and I have 3.. This may be a long road.

[Churchill]

Ethiopian dry-processed Limu,home roasted to a Full City,French pressed.
I like this coffee more than the Guatemalan that I roasted earlier this week.Has almost a tea like quality to it.

[Scotto]

Kenya Gethumbwini peaberry, roasted yesterday, brewed in vacuum pot before the kids soccer games. One of my favorites. Black currants all the way.

[Jim]

Yumm!

http://www.badgerandblade.com/gallery/displayimage.php?imageid=14358
2001 CNNP jixing brand ripe brick

[letterk]

Ristretto Roasters Mexican Chiapas in the bad pot w/ Cory rod. Superb!

[Hobbesoxon]

1994 shupu: mellow, warming, and rounded - good for a windy autumnal day.


Toodlepip,

Hobbes

[R-James]

Hot and wet Nicaraguan coffee from has bean of which the full name escapes me, I am in need of a caffeine boost

[Scotto]

Ethiopia Biloya dry-processed, roasted to Full City and brewed in the Technivorm. Lovely with a piece of babka this morning.

[Suzuki]

2008 Yi Wu bamboo pressed.

[R-James]

Has Bean Nicaragua Los Alto in a Bodum French Press

[boboakalfb]

Ristretto Roasters Mexican Chiapas Aero-Latte.

[jostua]

A little home-made blend of Brazilian Paco Fundo and a Sidamo from Happy Rock Roasters, brewed in the press pot. That got me started for the morning, and the 45+ minute drive out to Pambiche, a Cuban restaurant, for breakfast with the wife. Had some cafe con leche there, which was a simply wonderful compliment to the grub.

[letterk]

Ristretto Roasters Ethiopian Harrar in the TVorm. Great, great coffee. I wish I made more.

[blade08]

As I type, Assam from the Sewpur estate. Second flush :tongue_sm

[Hobbesoxon]

Nilgiri, kindly brought by my Nilgirian friend and colleague who recently went home to visit his family. Clean, red, sharp, fruity - good stuff from South India's finest.


Toodlepip,

Hobbes

[Suzuki]

A nice cup of Darjeerling - bulk tea from a reputable vendor, nothing fancy, just a good cupa' for the morning.

Will switch to something else once I'm at work.

[OmegaEdge]

Tie Guan Yin Oolong tea with a hint of bergamot oil, "Earl of Oolong" is what its called. Very good tea, my all time favorite.

[TimmyBoston]

Ristretto Roasters Mexican Chiapas

[Jim]

Ristretto Roasters Ethiopian Harar in the Tvorm...:001_tt1:

[letterk]

Ristretto Roasters Panama in the Tvorm. After some recent tweaking, I've really got down the RR/TVorm combo. Everything is turning out fantastic.

[boboakalfb]

RR Guatemala Huethuetdothetango in a French Press.

[R-James]

Has Bean Rwanda Crop of Gold COCAF Amizero in a french press

[letterk]

RR Guatemala Huethuetdothetango in the Tvorm.

[boboakalfb]

RR Panama Bouquet Region in a French Press. These guys seem to like it too...

http://www.youtube.com/watch?v=o5g2yyvdjrE

[Dinder1]

RR Panama Bouquet Region in a French Press. These guys seem to like it too...

http://www.youtube.com/watch?v=o5g2yyvdjrE

:biggrin::biggrin::biggrin::biggrin::lol: My morning cup of Panama will never be the same.

[Howard Newell]

Tonight it's a 2007 Xiaguan Tibetan Flame brick. Sweet and slightly woody.

[Scotto]

Cappuccinos with Ethiopia Biloya roasted to Full City. Tastes like cinnamon schnapps to me. Yum.

[expatCanuck]

Some Yunnan Gold for a somewhat nippy a.m.

[13th Duke of Wymbourne]

Nescafe, then left about an hour so it is stone cold.

[Suzuki]

2008 Menghai Peacock - thanks Hobbes!

[boboakalfb]

2008 RRDJ Ethiopia Harrar in a French Press.

[letterk]

RR Mexican Chiapas in the Tvorm.

[Ramaniac]

Starbucks espresso roast bold. Put it through a brass filter and add only heavy whipping cream-Oberweis is the best, but it cost $8.67 per half gallon.

[Bushranger]

Teas:
Vital Rooibos Tea with 1 flat raw sugar....lekker. :smile:
Twinings Earl Grey with same sugar. Refreshing.

Coffee:
East Timor Coffee - Organic with no name I picked up several kilos at the end of my deployment. Strong/Aromatic yet versatile. Percolated and served dependant upon requirement. :w00t:

[boboakalfb]

Sing it with me....

Panama! Panama-a-a-a-a-a-a! :biggrin:

[letterk]

Sing it with me....

Panama! Panama-a-a-a-a-a-a! :biggrin:

Panama! Panama-a-a-a-a-a-a! (I had the same this morning.)

[jtc33]

Arabian mocha java from Peet's. Brewed in a French Press. Best way to make a cup of coffee if you're not doing espresso.

[expatCanuck]

Tanzanian Peaberry this a.m.
2008 Bulang Arbor this p.m. (currently sipping a 15s 6th infusion -- running out of legs -- I think I'll be lucky to get a worthwhile 7th)

[Jim]

http://www.badgerandblade.com/gallery/displayimage.php?imageid=14463

A roasted Oolong from a local shop.

[Suzuki]

http://www.badgerandblade.com/gallery/displayimage.php?imageid=14463

A roasted Oolong from a local shop.

Nice set up - really like the egg-shaped pot.

I had the crappiest WIYM day ever - two cups of crappy airport greasy spoon coffee, a cup of crappy airline coffee and a cup of crappy tea made with a tea bag (I can't remember the last time I used a tea bag!).

The silver lining is that tomorrow's mug will be better (it can't possibly be any worse!)

[Scotto]

Sumatra dry-processed "Harimau Tiger" roasted to Full City yesterday and brewed in a vacuum pot. Great, clean Sumatra cup - maple syrup, cedar, sweet sandalwood, foresty notes. I am not usually a huge fan of Indonesian coffees, but this one hit the spot.

[merkurguy]

Some organic japanese genmaicha with some added matcha.:biggrin:

[whitebar]

Nicaragua Cup of Excellence - La Esperanza roasted yesterday morning to Full City. Notes of toasted hazelnut, crisp chocolate bittersweets, spice, & citrus zest. It really needs another day or two of rest but it was all I had as I got behind on roasting this week. In spite of that I'm really enjoying it today!

[R-James]

Rwanda Cup of Gold, I'm not sure if I like this there is something of an aftertaste I find hard to place.

[JBHoren]

A blend of Sumatra Blue Batak "Tarbarita" Peaberry and Yemen Mokha Mattari... OK, leftovers... man, I gotta roast this weekend!!

[Rollsshaver]

Dunkin Donuts original blend which I use double the specified amount per cup. This particular cup of coffee I am drinking right now is the last one from a pot that I made two days ago. Along with sugar and half&half, it is a fairly invigorating cup-a-joe.

[Suzuki]

I'm drinking some of the mocha java I had custom roasted using the new set up at my grocery store.

While I've had better coffee, this stuff is very good - and I don't think I can say I've had better at this price point ($12 per pound).

You can really tell that this stuff is fresh - even several days after its been roasted (its now 6 days old).

The coffee has a very nice rich flavour and no bitterness (although I can sense its starting to creep in).

All in all, I'm impressed with this stuff - good quality coffee, freshly roasted, convenient and reasonably priced. While I know you can get better from a specialty shop or roasting your own using a decent set up, this is a great service and I'm sure most folks will immediately realize how important the "fresh roast" aspect is to the flavour of their coffee.

[Churchill]

Kenya Thika Chania,home roasted and french pressed!

[bokaba]

Sumatra
Saeco Magic Deluxe

[Scotto]

Ethiopia Wet-Process Korate (City Roast) in vacuum pot. Oh, man is this good.

[expatCanuck]

Peet's Gaia, pre-ground, in a paper filter drip, with milk.
Yeah, I'm an uncivilized heathen, I know.

[TimmyBoston]

Ristretto Roasters Decaf

[Jim]

2008 Hai Lang Hao Star of Bu Lang.:001_smile

[expatCanuck]

Peet's Gaia at home.
Then, detoxing from last night's open mike, Spring Blossom (Chinese Green) Pekoe at work, followed by Bai Hao oolong (a.k.a. Dong Fang Mei Ren (a.k.a. Oriental Beauty)).

[letterk]

RR Mexican Chiapas in the vacuum pot.

[boboakalfb]

RR Mexican Chiapas in the vacuum pot.

I had mine in a French Press. I really need to order a Yama.

[R-James]

Rwanda cup of gold in a bodum french and straight after same coffee in a moka pot for comparison. I prefer it pressed but I feel this may be down to the grind.

[expatCanuck]

French pressed Ethiopia Yirgacheffe (courtesy Red Barn Roasters of Hopkinton, MA).
This am one nice full-bodied coffee (easily as good as Jimmie's expensive gourmet stuff).

[Cliff]

I've been hooked on Grande Domain Kona coffee from Koa Coffee in Hawaii. Love that Kona.

Cliff

[expatCanuck]

French pressed Ethiopia Yirgacheffe (courtesy Red Barn Roasters of Hopkinton, MA).Tried the same coffee perked at home. Subtlety and fullness gone. :frown:

Guess I'll have to get a French press for home. :rolleyes:

[Scotto]

Some excellent Sumatra coffee this morning before work

Now I am enjoying some nice Tie Gwan Yin from YSLLC. Today I am taking a break from pu'er.

[brothers]

4 cups of Community Medium Roast with half & half, frest from Louisiana. Same for me every morning.

[expatCanuck]

Bai Hao oolong.

[mesropa]

Tea
I have been a tea drinker since I was a young child. Back then it was a blend of Earl Gray and Persian black tea. However I have moved on to green and white teas. My choice of tea would have to be Bigalow green tea with Jasmine. I let a tea bag steep in a 1L insulated pitcher for about 10 minutes. and then add 2 large tea spoons of honey (I don't use sugar any more) I prefer raw/unprocessed honey. Most days I will drink two pitchers of tea a day.

[_JP_]

Stash Premium Loose - Mutan White.

What a surprising tea! There's a definite peppery nose to it and a taste that I don't have words for. Tealightful!

This was one of a batch of teas that I picked up last winter from a local grocers that carries higher end/imported stuff. They several varieties of the Stash tea products on sale for $2 each. Cheap gamble at that price. Figuring 45 cup per package, I'm getting what might be the biggest for the buck in tea. But this one gives up a very nice second infusion as well.

[BurkDarkpatches]

Grey. Gray is an American spelling. I am a fan of Bigelow's Earl Grey. I tried drinking Earl Grey about 7 years ago after hearing Jon Luc Picard say "Tea, Earl Grey, hot" about a thousand times on the TNG episodes, and I've been hooked ever since. I almost can do without pekoe iced tea completely if I lived in a colder climate when I compare iced to a fresh brewed Grey.

Enjoy your tea, Earl Grey, hot.

-The Prof

I just finished my stash of very nice Twinings Earl Grey, though I prefer their Lady Grey.

Steve

[BurkDarkpatches]

What I'm drinking, most days?

Eight O'Clock 100% Columbian, whole bean, auto-drip. After going through several whole bean brands (Starbucks, Peet's, some Hawaiian Kona brand and Millstone), I tried this and was hooked. I was pleased to see Consumer Reports rate it just under Caribou and I see someone had the balls to give it 90 points on CoffeeReview.com.

Consumer Reports' sample size was small, but at least they taste test halfway decently (well, I assume they did). I typically don't trust anyone's opinion 100% (including mine) unless they've gone the double-blind testing route. But I do believe that this is the best out of the one's I've tried.

And you can't beat the price.

Steve

[expatCanuck]

French pressed Ethiopia Yirgacheffe.
a.m. and p.m.
(Yippee-ki-yay and yee-haw!)

[joel]

YUM

http://badgerandblade.com/gallery/displayimage.php?imageid=14578

[Suzuki]

205 Yiwu Mountain sheng.

Not bad, but not great.

[thirdeye]

Hunan mi zhūan chá brick tea...Pretty good actually.

[ouch]

205 Yiwu Mountain sheng.

Not bad, but not great.

Yeah. At 1800 years old, you'd think it would be better. :lol:

[Tanksfurnutin]

Wanted to be like Scotto from a couple of days ago.

Ethiopian Koratie Wet Process (City +) in a Vac Pot. Very good but totally different than the Dry Processed bean. I think I like the dry processed better.

By the way, it looks like Sweet Maria's got their shipment of Ethiopian Idido Misty Valley in. :w00t:

[Scotto]

Wanted to be like Scotto from a couple of days ago.

Ethiopian Koratie Wet Process (City +) in a Vac Pot. Very good but totally different than the Dry Processed bean. I think I like the dry processed better.

By the way, it looks like Sweet Maria's got their shipment of Ethiopian Idido Misty Valley in. :w00t:

The WP Korate is a bastard to roast. There is a really narrow window where it is stellar (right after first crack completion), and it is muted and dull everywhere else. Not at all forgiving.

Yay! Misty Valley is my favorite. I still have many pounds of last years, though. Time to get roasting.

[Tanksfurnutin]

The WP Korate is a bastard to roast. There is a really narrow window where it is stellar (right after first crack completion), and it is muted and dull everywhere else. Not at all forgiving.

Yay! Misty Valley is my favorite. I still have many pounds of last years, though. Time to get roasting.

Thanks for the tip. I usually go until i just start to hear the second crack. I'll have to stop this one earlier next time.

I just bought a load of greens recently so I might have to hold off a little on the Misty Valley. Unfortunately, this one usually gets sold out pretty fast. Decisions, Decisions.

[Scotto]

Thanks for the tip. I usually go until i just start to hear the second crack. I'll have to stop this one earlier next time.

I just bought a load of greens recently so I might have to hold off a little on the Misty Valley. Unfortunately, this one usually gets sold out pretty fast. Decisions, Decisions.

Actually, Tom usually gets lots of IMV, so it sticks around a while.

[letterk]

Thanks for the tip. I usually go until i just start to hear the second crack. I'll have to stop this one earlier next time.

I just bought a load of greens recently so I might have to hold off a little on the Misty Valley. Unfortunately, this one usually gets sold out pretty fast. Decisions, Decisions.

Funny how that happens. I just bought 20 pounds myself. Good thing I'm not a huge fan of IMV.

Today I had the last of my RR Guatemala. Very good, but showing it's age. This coffee was magical fresh.

[Scotto]

This morning was the weekly "cupboard blend" where I mix together the random dribs and drabs of home roast I have laying around for the past week or two. Sometimes they are great, sometimes average, but always interesting. Today it was a mixture of Sumatra, Ethiopia, and Kenya coffees. Not bad at all.