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    200g P3 RS @ 1C plus 45 seconds -cooling at enthusiastic 2C (I opened the door, too). CS 9 maybe?

    Ambient 21°; Humidity 66%

    At Andy's suggestion (not for this coffee specifically) I went right to the M2M and through the Hario. Black for me and full cream for the missus. Very good; excellent with milk. Slight smoke, some wood and thin acidity which faded to a nice clean after taste. I really like Papuan coffee this way.Click image for larger version

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  • #2
    Which PNG bean do you have mate?

    Mal.

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    • #3
      Hi Mal - the Mount Ambar.

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      • #4
        try the Sigri, if you get it
        Last edited by Javaphile; 21 August 2015, 02:52 AM. Reason: Commercial link(s) removed

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        • #5
          Originally posted by Rolf View Post
          try the Sigri, if you get it
          I've blended using Sigri for a coffee company I used to work for and tried it on its own - it was absolutely phenomenal through the pour over.

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          • #6
            Yep, I love the Sigri AA.

            Probably my all-time favourite PNG coffee when it can be sourced.

            I haven't tried the "PNG Mt Ambra A" as yet but going from Andy's notes, it sure sounds like a winner.
            With the Sigri AA though, I always stopped the roast just before 2nd-Crack started, just as the blue smoke began to make its presence known. Always seemed to get an ashy taste to it if I took it any further than this and has basically been my go-to profile for all new PNG bean varieties/crops, with tweaking coming into play afterwards, if necessary...

            Mal.

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            • #7
              Sigri vs Mt Ambra

              I'll bet the Mt Ambra wins that blind taste test EVERY time... this is PNG at a whole new level.

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              • #8
                Originally posted by Andy View Post
                Sigri vs Mt Ambra

                I'll bet the Mt Ambra wins that blind taste test EVERY time... this is PNG at a whole new level.
                Agreed. No contest. In comparison, Sigri = generic PNG.

                Loving the Mt Ambra.

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                • #9
                  Well gents, I roasted four batches of it and can't wait to sample it as it rests.

                  I can say that (because in my excitement to roast the first batch I forgot to insert the chaff tray in the Behmor - doh!) it produced very little chaff. I took it to (1) just after FRC; (2) at 2C; (3) into 2C and (4) I was pushing buttons like Charlie Bucket in the Glass Elevator and opened the door on cool 5 seconds into 2C

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                  • #10
                    Click image for larger version

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                    Here's that last batch of Ambar (60%) with IEH (40%)

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                    • #11
                      Please excuse the Moccona jar: I picked a bunch up at the recycling centre (honest).

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                      • #12
                        Originally posted by Talk_Coffee View Post
                        Agreed. No contest. In comparison, Sigri = generic PNG.
                        Sigri must have fallen somewhat over the past few years then.
                        Nothing came close to it the last time I was able to get some AA from the estate...

                        What's "generic PNG", by the way Chris? Never had any of that...

                        Mal.

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                        • #13
                          Png

                          Mal, I had Sigri about 2.5 years' ago. It was out of a 60kg batch and about 14 days' old - CS8 or 9 - and covered in shiny, light oil. I ran 500g through the Ditting and enjoyed it over the next few days through the Hario.

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                          • #14
                            I would like to try the Mt Ambra beans, but there is no place in europe where I can buy them

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                            • #15
                              Mt Ambra vs Wahgi?
                              Wahgi is a family favourite however stock is now critically low. Going to order some Ambra but always interested in others opinions.

                              Stuart

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