I observed a few things this morning which makes me think I must naturally prefer dark roasts, and that I have upped the ante on my coffee making skills.
7:30am - Double shot CS Blend poured into mug - result: hard to swallow because it tasted like a wet dog.
blerhk!! My morning coffee is the most important cup of the day and I was dissappointed this morning,... Im such a snob now.. whoot!
CS Blend was only 3 days post roast, (I know) and roasted @ CS8 with no oil present, which is much lighter than I usually do. I roasted this blend much lighter deliberately this time because all of my roasts in the past have been around CS 10- 11, quite oily and I wanted to see if I would enjoy my shots more if my roasts were lighter. Its obviously too early to get full benefit from this roast, but I suspect I might just have a taste for darker roasts. I have roasted the CS blend much darker before and it was awesome in the cup.
10:00am - Unusual for me to have another coffee at this time of day, but I felt duped by my morning coffee so had to make up for that right
Double shot Mexico Veracruz pour into a mug. I poured the godshot!! It was absolutely amazing!!! This was roasted @ CS10 and also only 3 days post roast. I love this bean!
Some of you might have read and seen the pic of my injured grinder. Well I put it back together, understanding now that I have limited movement in the settings dial because it must get caught on the misaligned thread that is cracked. I managed to get it set to a finer grind, but my CM struggles with this finer grind and the auto pours cut off early before the volume of extraction is sufficient. So... I thought it time I tried the manual button and used it for this shot. I think this had a lot to do with why it turned out so awesome. The shot took ages to start, then poured like thick goopy crema almost all the way through the extraction and I cut it off as soon as I noticed it thin out and change colour,.. so avoided the sour end of the extraction. Even after the cup sat while I foamed the milk,.. the crema had not separated,.it still looked like all crema when I poured in the milk. The crema was much darker than I had seen before even though I have used this bean quite a lot before. I think Ive accidently advance to a new point of reference in coffee making.
Ive also been trialing having one mug of coffee in the mornings instead of two seperate cups and enjoying the practicality aspect of doing this. I always felt guilty having two cups (one straight after the other) in the mornings as my children, while still sitting at kitchen bench enjoying their hot chocs & breakfast would see me put one empty cup in the sink and take the other,lol. So one recent morning I decided to pour the double straight into a mug and shazzam, suddenly Im not a strange coffee fanatic mum anymore and Im only having one cup of coffee in the mornings *snort*.
7:30am - Double shot CS Blend poured into mug - result: hard to swallow because it tasted like a wet dog.
blerhk!! My morning coffee is the most important cup of the day and I was dissappointed this morning,... Im such a snob now.. whoot!CS Blend was only 3 days post roast, (I know) and roasted @ CS8 with no oil present, which is much lighter than I usually do. I roasted this blend much lighter deliberately this time because all of my roasts in the past have been around CS 10- 11, quite oily and I wanted to see if I would enjoy my shots more if my roasts were lighter. Its obviously too early to get full benefit from this roast, but I suspect I might just have a taste for darker roasts. I have roasted the CS blend much darker before and it was awesome in the cup.
10:00am - Unusual for me to have another coffee at this time of day, but I felt duped by my morning coffee so had to make up for that right
Double shot Mexico Veracruz pour into a mug. I poured the godshot!! It was absolutely amazing!!! This was roasted @ CS10 and also only 3 days post roast. I love this bean!Some of you might have read and seen the pic of my injured grinder. Well I put it back together, understanding now that I have limited movement in the settings dial because it must get caught on the misaligned thread that is cracked. I managed to get it set to a finer grind, but my CM struggles with this finer grind and the auto pours cut off early before the volume of extraction is sufficient. So... I thought it time I tried the manual button and used it for this shot. I think this had a lot to do with why it turned out so awesome. The shot took ages to start, then poured like thick goopy crema almost all the way through the extraction and I cut it off as soon as I noticed it thin out and change colour,.. so avoided the sour end of the extraction. Even after the cup sat while I foamed the milk,.. the crema had not separated,.it still looked like all crema when I poured in the milk. The crema was much darker than I had seen before even though I have used this bean quite a lot before. I think Ive accidently advance to a new point of reference in coffee making.
Ive also been trialing having one mug of coffee in the mornings instead of two seperate cups and enjoying the practicality aspect of doing this. I always felt guilty having two cups (one straight after the other) in the mornings as my children, while still sitting at kitchen bench enjoying their hot chocs & breakfast would see me put one empty cup in the sink and take the other,lol. So one recent morning I decided to pour the double straight into a mug and shazzam, suddenly Im not a strange coffee fanatic mum anymore and Im only having one cup of coffee in the mornings *snort*.

because I cant help it when Im doing a pour,.. I have to get right in close,.. just so I can watch the extraction.. a few times in the early weeks before I knew how to get all the variables right,.. the pressure would force hot water out the top of the PF an hit me a few times :
.... so I am always fearful that I might get an eyeful of hot water one day,. but I like to live on the edge
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