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Thread: Mountain Top Estate extraction techniques

  1. #1
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    Mountain Top Estate extraction techniques

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    Just picked up some roasted MTE from Campos. Manager i spoke to suggested for this bean a slightly longer than normal extraction of 38 to 40 seconds - tamp a little heavier and finer grind - to really extract the beauty of this bean...

    Thoughts on this? What techniques have worked for you with MTE extraction?

    He also said Campos are in the process of trying to secure another micro lot of MTE as theyve almost run out of the current lot (at least thats the case here in Brisbane).

  2. #2
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    Re: Mountain Top Estate extraction techniques

    Any idea which lot of MTE it is? The two I have had the 478 and the 579 are really different in flavours. I actually prefer the 478 as brewed rather than espresso.

    By all current accounts there is no more MTE from the current crop due to weather damage last year.

  3. #3
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    Re: Mountain Top Estate extraction techniques

    Micro lot D9203 it says on the bag. Not sure how this correlates to lot numbers with 3 digits? I should have asked.

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    Re: Mountain Top Estate extraction techniques

    This MTE is quite a different breed it seems... very fruity and sharp, requires careful extraction. Ive found the best method is a medium-fine grind and a fairly heavy tamp, extraction ~35 seconds. Produces a lovely long milk-based coffee but can be tricky for shorter drinks.

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    Re: Mountain Top Estate extraction techniques

    Excellent the suck it and see method ;) From what I understand the microlots are different to the bin lots.

  6. #6
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    Re: Mountain Top Estate extraction techniques

    Getting some excellent pours of 37 - 40 seconds now... tastes like cherry raisins, sweet and refreshing!

    Once my batch of this runs out im off to pick up some Ethiopian Yirgacheffe from Campos, which i noticed is their current staff pick here in Brisbane at their valley store.

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    Re: Mountain Top Estate extraction techniques

    Quote Originally Posted by 6A716E79742029180 link=1242947087/2#2 date=1242954306
    Micro lot D9203 it says on the bag. Not sure how this correlates to lot numbers with 3 digits? I should have asked.
    Seeing as I just got back from a tour of Mountain Top I can answer this accurately. Each batch of cherries processed at MT are stored separately for cupping. Some of their customers will come in and taste every batch (micro-lot) and buy entire specific micro lots. What remains from there is blended according to taste for the various bin lots (35, 549, 478), the 35 & 549 are specific flavour profiles achieved by using the overripe cherries (overripe cherries are 50% of their harvest, from memory they are from different processing methods), the 478 is from the red cherries (45% of all cherries). The micro lots left after this are split into 2 varieties. The overripes make Bundja and the reds make Boomerang.

  8. #8
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    Re: Mountain Top Estate extraction techniques

    Ive never actually enquired, but how hard is it to actually buy from them? Anyone know?

  9. #9
    Senior Member flynnaus's Avatar
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    Re: Mountain Top Estate extraction techniques

    Welcome Carlos

    Andy would be the best person to ask as he has bought beans from them before on several occasions.

  10. #10
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    Re: Mountain Top Estate extraction techniques

    not sure if this post is actually okay in here? perhaps a mod could answer whether this is for cupping of CoffeeSnobs (brownbag/greenbay) coffees of coffeesnobs coffee.



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