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Thread: BeanBay Green Bean Release - July 2013

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    CoffeeSnobs Owner Andy's Avatar
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    BeanBay Green Bean Release - July 2013

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    JULY 2013
    Released into BeanBay now:



    Vanuatu Tanna Island




    Vanuatu Tanna Island. This is the first time that we have offered coffee from our near neighbour, Vanuatu. Grown in the shadows of the very active volcano on Mount Yasur this island coffee is one of the few exports from the area and great for their local economy. Roasted to a CS10 these produce a balanced, nutty, mid bodied shot. Great coffee.




    Maui Mokka Ka'anapali Estate




    Maui Mokka grown on the Ka'anapali Estate is a very rare varietal of Arabica and this is the only place in the world that it is grown commercially. Originally sourced from Yemen this small, odd proportioned bean looks like no other I've ever seen and is proclaimed to be true to the old growth Yemen Mokka coffee. Uniform in size and very evenly graded (and certified by the Hawaii Dept of Agriculture) in the cup you will get a low acidity, caramel sweet choc bomb with loads of body and slight berry fruit finish. Pricey but worthwhile for such a unique coffee.

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    Senior Member chokkidog's Avatar
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    Maui Mokka.... mmmmmmmmm...........making my mouth water ;-P

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    CoffeeSnobs Owner Andy's Avatar
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    It's a damn good bean but like I said, pretty pricey.

    The bean is premium priced on the ground in Maui, then to get it here we had to move it across Maui island, small boat to Kona (the big island of Hawaii) then on a ship to California and then a container to Melbourne and a snobvan to Geelong... this is a well traveled bean! Then add customs clearances and DAFF (errr ex-AQIS) inspections along with currency conversions and you can quickly see the dollars add up.

    Upside is it's a stunning and unique specialty coffee!

    I think it's also exciting to see such an old Arabica varietal get rediscovered even though it's small yield, kudos to Kimo for having the guts to find and grow something no one else would have.
    rogerfitz likes this.

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    Senior Member flynnaus's Avatar
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    It looks like a well-graded Yemen. Sounds too good to pass up.

    New avatar, Andy! What's that in your hand (a Golden Bean trophy, I imagine) and is that part of a halo above your head?

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    Senior Member chokkidog's Avatar
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    It's great to hear how much it takes to get beans here. Australia doesn't do much (if any) direct trade with
    most coffee producing countries so it takes people with passion, determination and much patience to organise
    the circuitous paths the beans have to travel.

    With this bean it looks as though it had to go backwards before it could come forwards! ;-D
    Looking forward to my first batch!

    To borrow a phrase from my son in law...... 'a big ups' to Andy :-D

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    hey Andy.

    Just tried to order, but shipping to regular pickup sites isn't an option (any of them).

    Am I doing something wrong?

    cheers

    fitzy

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    Senior Member artman's Avatar
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    Pickups are no longer an option, there was a thread on it a few weeks back.

    Cheers

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    CoffeeSnobs Owner Andy's Avatar
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    Quote Originally Posted by rogerfitz View Post
    shipping to regular pickup sites isn't an option (any of them).
    True.
    I did send an email last month and also posted to the forum...
    http://coffeesnobs.com.au/knock-box/...tml#post505531

    Sadly, I had to drop the pick-up points but we continue to ship direct to every corner of the country.

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    my bad. thanks!

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    and glad to hear that this'll free you up a bit to hang with the family ... there's no such thing as "quality time" ... it's all simply "time".

    Thanks again for all your toil on our behalf ~ you've made a stack of people immeasurably satisfied & enthused. Thanks, man.

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    CoffeeSnobs Owner Andy's Avatar
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    Same back at ya Roger.

    The people hosting the pick up points over the years did a great service to their local home roasting community.
    cosmic_couple22 likes this.

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    CoffeeSnobs Owner Andy's Avatar
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    Quote Originally Posted by flynnaus View Post
    It looks like a well-graded Yemen. Sounds too good to pass up.

    New avatar, Andy! What's that in your hand (a Golden Bean trophy, I imagine) and is that part of a halo above your head?
    Sort of Yemen-esk in the cup. It has the Yemen "double big" style about it but cleaner finish in the cup and the beans that look like lentils, not coffee.

    Avatar? Yes, I updated it to one that had more gray.. err... "dignified highlights" as the previous picture was 6 or so years ago. Trophy is the Golden Bean and the halo is the CS logo on the wall behind my roaster. ...and while I do have a lot more silvery tips I'm not quite ready for the afterlife halo just yet thanks
    ;-)

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    Hey, is there any chance of getting the mokka in1kg lots?

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    CoffeeSnobs Owner Andy's Avatar
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    Sure we can do that for you.

    $80/kg in 1 kilo lots (takes way longer to pack, costs more in time and packaging).
    or
    $32/kg in 2.5kg lots (amazing coffee at supermarket bean prices)



    Seriously though, I think my rough rule of thumb is anything $40/kg or more will be packed into 1kg lots, anything less than that per kilo is packed into 2.5kg cotton bags.

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    Senior Member daledugahole's Avatar
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    I'm stoked you've got the Vanuatu bean! My local roaster has had it as a SO for a month or so, and I can't go past it. Ive been told it works best as 80% dark roast blended with 20% a bit lighter. When I get through the 15+kg of green bean bay beans I've currently got.....I'm on board! Be keen to hear from CS'ers how they find it and if/what/how they blend it.

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    Senior Member flynnaus's Avatar
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    It has the Yemen "double big" style about it but cleaner finish in the cup and the beans that look like lentils, not coffee.
    Sounds like a winner.

    the halo is the CS logo on the wall behind my roaster. ...and while I do have a lot more silvery tips I'm not quite ready for the afterlife halo just yet thanks
    Only talking about the here and now. I knew it was the CS logo but perhaps whoever took the photo thought it might have added a divine touch: St. Andy of Geelong.

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    Quote Originally Posted by Andy View Post
    Sort of Yemen-esk in the cup. It has the Yemen "double big" style about it but cleaner finish in the cup and the beans that look like lentils, not coffee.

    ;-)
    You're not kidding about looking like lentils, smallest beans I've seen so far. How would you roast these ones, start high and short roast or lower temp and longer roast.
    I have a Quest 3 roaster and normally stop at +/- 2nd crack. I don't use (or have ) the CS card and normally just finish roasting according to second crack and the look of the roast.
    cheers

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    Senior Member flynnaus's Avatar
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    How would you roast these ones, start high and short roast or lower temp and longer roast.
    Yemen beans are quite dense so usually require a reasonably long roast to ensure the bean is roasted right through. I would try the longer roast.

    We would need Andy's advice on this as this is grown in Hawaii, not Yemen.

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    Senior Member chokkidog's Avatar
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    Here's a link to the Ka'anapali website.

    Kaanapali Coffee Farms - Real Estate Lots in Maui, Hawaii

    and the shop home page:

    www.mauigrowncoffee.com Home Page

    If you go into the shop, check out the price for the Mokka green beans in the list on the left hand side, add shipping costs and
    then reflect on the price Andy has pegged on it!! 8-O

    Love your work Andy!!!

    I'm also curious to the difference in roasting. One look at the photo in the above link will tell
    you that these coffee trees have it a whole lot easier than the ones in Yemen, soil, rainfall and the like.

    These also don't appear to be anywhere near the altitude of Yemeni coffee.

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    Mokka on the way!! Also keen to hear Andy's suggestions on how to roast this one; too expensive to risk screwing it up!!

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    Quote Originally Posted by Wiffle View Post
    Mokka on the way!! Also keen to hear Andy's suggestions on how to roast this one; too expensive to risk screwing it up!!
    I ordered the Mokka and the Vanuatu on Tuesday evening and they were delivered to my door early this morning.
    Great service Andy. And thank you Paula for your packaging update email.

    As I currently have a fair stock of browns, I intend to roast 600g of the Mokka hopefully next week in my 1kg CCR, so any roast advice forthcoming will be appreciated and noted.
    Being a small bean (lentil-like) they would probably be similar in density to Yemen as flynnaus has stated, so leaning towards a longer roast time at the moment.

    This has been my first BeanBay purchase since September last year. I thought I could/would last longer but "tuning" in the CCR and an increase in "friends" trying/buying has seen the stock dwindle.
    Ah, life is good eh! Good greens, roasted on the CCR (sold the Behmor), ground in the Mazzer, pulled through the Strega (sold the Minore), enjoyed black or white just like the newly installed wall tiles behind the 'Witch'.

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    Senior Member Pavoniboy's Avatar
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    Well I just ordered some Mokka. I haven't bought green beans for a long time now. I realised I had a problem when my stocks got up around 50kg and I am the only coffee drinker in my house. So luckily I have managed to dwindle those stocks to about 5kg and thus justify a purchase of this Mokka. Can't wait to try this one! And good timing in that I just roasted the last of my Yemen Bani Ismail a few days back. I can try them one after another.
    I'm guessing it will need a fair bit of heat early on, and then may tend to get away from you easily between 1st and 2nd crack in a similar fashion to the Yemen.
    I shall also hope Andy bestows some of that wisdom upon us with a few tips for roasting this one.

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    I just got mine and wow they are small, I thought the lentil comments may have been slight joke/ exaggeration.

    I am wondering how they are going to behave in the bread pan..

    As chokidog said and linked to these look to be grown at low altitude 500ft. So isn't that going to make them softer? Coupled with the tiny size makes me think they are going to be quite delicate.

    My first instinct, for my setup anyway, would be not to subject these to a long roast, but at the same time I need to be gentle about it. Haha if that makes sense.
    I might take a stab at them later today. I'm thinking 500g , with a pre heat that's not to aggressive but enough so that I don't have to blast these pretty little beans with too much hot air.

    Look forward to hearing more input from older hands than I.

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    CoffeeSnobs Owner Andy's Avatar
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    If you go into the shop, check out the price for the Mokka green beans in the list on the left hand side, add shipping costs and then reflect on the price Andy has pegged on it!! 8-O

    Love your work Andy!!!
    Yep, CS'rs can get 2.5 kilos including delivery anywhere in Australia for about $20 less than you can buy the beans in Hawaii. We buy in bulk and you guys pay the landed price... spoilt eh!


    Roasting? Dead easy!
    Near perfect grading on these beans means that you have great control during the roast. Use a fairly "normal" profile, forget Yemen density, think more Australian bean. The Vanuatu is very similar in roasting style... another low altitude arabica that won't need a blow-torch early in the roast.

    We have a kilo of the Maui in the grinder at the Snobbery now and Craig and I are drinking way too much coffee... I just finished another doppio, long lingering taste that leaves you licking your lips for an hour after. I caught Craig sticking his finger in the bottom of the espresso cup earlier and I had already done that... it's that sort of coffee!


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    Junior Member eltoro's Avatar
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    The aroma of the Mokka green beans is amazing. Really looking forward to roasting them and pulling some shots.

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    Senior Member Pavoniboy's Avatar
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    Thanks for the advice Andy. Saved me from the mistake of too much heat early on.

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    CoffeeSnobs Owner Andy's Avatar
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    Quote Originally Posted by Pavoniboy View Post
    Thanks for the advice Andy. Saved me from the mistake of too much heat early on.
    Sure, but I think you would have noticed that they were progressing quickly and backed it off a little... it's the beauty of home roasting and getting to know your equipment, you can then make on the fly adjustments to suit different beans and environmental conditions.

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    Senior Member flynnaus's Avatar
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    Yep, CS'rs can get 2.5 kilos including delivery anywhere in Australia
    Well I got mine today, thanks to the very efficient CS 'next day' service. I will have to roast some of the Maui wowee tomorrow.

    Bought some of the plunger coffee filters too. I reckon this bean would work well in a plunger brew.

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    Quote Originally Posted by flynnaus View Post
    Well I got mine today, thanks to the very efficient CS 'next day' service. I will have to roast some of the Maui wowee tomorrow.

    Bought some of the plunger coffee filters too. I reckon this bean would work well in a plunger brew.
    Maui Wowee; that takes me back! ;-)

    Thanks for the tips and excellent service as always Andy, very much apperciated!!

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    Roasted some beans this morning, did the maui mokka first as the first roast is normally slower in the quest m3.
    Didn't hear any cracks (and the quest isn't that loud) until I dumped the beans, then heard some second crack snaps, not a rolling second crack either. Heaps of chaff some out the drum too, never had that happen before either, not much in the chaff collector, chaff was tiny (to match the bean) and maybe to small to be blown out ?
    Colour was nice and uniform and smelt good, have to be patient now and wait a couple of days to sample.
    Graph shows first crack/second crack etc but as said didn't hear anything even with a hot ear 10cm from roaster.


    maui mokka.png

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    Quote Originally Posted by seamad View Post
    Roasted some beans this morning, did the maui mokka first as the first roast is normally slower in the quest m3.
    Didn't hear any cracks (and the quest isn't that loud) until I dumped the beans, then heard some second crack snaps, not a rolling second crack either. Heaps of chaff some out the drum too, never had that happen before either, not much in the chaff collector, chaff was tiny (to match the bean) and maybe to small to be blown out ?
    Colour was nice and uniform and smelt good, have to be patient now and wait a couple of days to sample.
    Graph shows first crack/second crack etc but as said didn't hear anything even with a hot ear 10cm from roaster.


    maui mokka.png
    Hey there,

    How much did you roast? Where is your MET probe? Looks like high METs after seeing the length of the roast.

    The experience of not hearing the cracks resonates with stuff I've read on Home Barista.

    Terence

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    This isn't my machine but my probes are at BT and MET


    Normally 250g roasts. Trap door chute is left open until beans hit 150 then shut, which drops the met. At about 11 min I dropped power a little and increased fan speed.

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    All makes sense... thanks.

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    I did a Mokka roast in the corretto yesterday; 500gm with first crack at 12min and pulled on the verge of second crack at 16:10min. First crack was very subtle but audible, and I found I had to run temperatures on the gun just a shade lower than a "normal" roast, perhaps to account for the small bean size.
    Plenty of tiny chaff, and I found little bits of chaff clung tenaciously to the split in the beans, and this chaff got very dark "cooked" and from a distance looked like the beans were roasted 2 shades darker than they actually were; on close inspection they were a pretty even CS9. Can't wait to try it in a few days time! :-)
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    can i ask a couple questions. im thinking of buying the sample pack and im wondering what coffee comes in the 250g bags? also why is express postage cheaper than normal postage?

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    Senior Member Barry O'Speedwagon's Avatar
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    it's a bit of random selection shoffecop, but always a good one. I suspect that the reason the 'express' postage is cheaper than normal is because it is a relatively light package, and the standard parcel post has a sizeable fixed charge. As the weight of parcel increases, the normal postage becomes relatively (and absolutely) cheaper.

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    In my sample bag I think I remember getting 4 x 500 g bags of:
    1. Brazil Pulped Natural;
    2. Colombian Volcan Galeras Supremo;
    3. Ethiopian Gambella Sundried; and
    4. Peru Ceja de Selva Estate.

    I really enjoyed the selection. Ended up re-ordering three of the four thus far.

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    thanks for the answers. one more question probably stupid, as the name of the site is coffee snobs these beans are gonna be high quality? cause i consider myself a big coffee snob and im finally getting a smart grinder so i can do some home grinding and i want really good coffee to wake up to

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    Quote Originally Posted by shoffecop View Post
    thanks for the answers. one more question probably stupid, as the name of the site is coffee snobs these beans are gonna be high quality? cause i consider myself a big coffee snob and im finally getting a smart grinder so i can do some home grinding and i want really good coffee to wake up to
    I reckon you will struggle to consistently obtain beans of such high quality from any other Australian green bean retailer.

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    Quote Originally Posted by Wiffle View Post
    I did a Mokka roast in the corretto yesterday; 500gm with first crack at 12min and pulled on the verge of second crack at 16:10min. First crack was very subtle but audible, and I found I had to run temperatures on the gun just a shade lower than a "normal" roast, perhaps to account for the small bean size.
    Plenty of tiny chaff, and I found little bits of chaff clung tenaciously to the split in the beans, and this chaff got very dark "cooked" and from a distance looked like the beans were roasted 2 shades darker than they actually were; on close inspection they were a pretty even CS9. Can't wait to try it in a few days time! :-)
    Thanks for the feedback on your Mokka roast wiffle. Gives me an idea as to what may be ahead when I roast mine (next week ).
    Make sure you let us know how your taste buds react when you indulge.

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    alright well when i finally buy my grinder and the single wall filters finally arrive ill be buying some

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    Quote Originally Posted by Andy View Post
    Sure we can do that for you.

    $80/kg in 1 kilo lots (takes way longer to pack, costs more in time and packaging).
    or
    $32/kg in 2.5kg lots (amazing coffee at supermarket bean prices)



    Seriously though, I think my rough rule of thumb is anything $40/kg or more will be packed into 1kg lots, anything less than that per kilo is packed into 2.5kg cotton bags.
    Ok, thanks. The main reason I ask is that I only have one cup per day and I have 10kg of other beans still waiting to be roasted. But I understand your motivations!

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    Quote Originally Posted by Wiffle View Post
    I did a Mokka roast in the corretto yesterday; 500gm with first crack at 12min and pulled on the verge of second crack at 16:10min. First crack was very subtle but audible, and I found I had to run temperatures on the gun just a shade lower than a "normal" roast, perhaps to account for the small bean size.
    Plenty of tiny chaff, and I found little bits of chaff clung tenaciously to the split in the beans, and this chaff got very dark "cooked" and from a distance looked like the beans were roasted 2 shades darker than they actually were; on close inspection they were a pretty even CS9. Can't wait to try it in a few days time! :-)
    Well my Mokka arrived this morning, so about 10 mins later was in the corretto. I have to agree with Wiffle here. I also did 500g, however got 1st crack at 13 min (no pre-heat) and pulled at 17 min prior to 2nd crack. first crack was very subtle indeed, the ears had to be tuned ready. I also was running the gun lower than normal to achieve climb rates. The dark chaff can really scare you - the beans do look 2 shades darker than they are at first glance. I hit the temp I had planned to pull them (and hadn't yet heard any first snaps of second crack which is what I had planned), and pulled the cover off the corretto and thought 'Oh S*#%' I've torched them'. I thought I had been really gentle. I then tipped them into the cooler and realised they looked great, it's just that the chaff went really dark and was clinging to the crack on most beans.

    Waiting, waiting. Okay, not really. I ate quite a few beans straight from the cooler and they tasted great!

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    just pulled first shot of the maui..complete rubbish. Ordered another bag to reduce stocks and save someone the disappointment of purchasing some
    chokkidog likes this.

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    Senior Member chokkidog's Avatar
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    Yeah, I had a shot of the Maui down at the Snobbery yesterday, I concur and will also contribute to removing this from BeanBay. ;-D

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    Need some advice, please.

    Which is the biggest body (cut through milk, cut through steele etc) green on beanbay?

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    Hmmm....Andy is best placed to comment, but I reckon of those I've tried (at least half of them) probably the Ethiopian Gambella (when I get it right). Great bean as an SO or in blends. But reckon a latte blend that uses the India Elephant Hills as the base (or most of the base) + Gambella + an Indonesian is fantastic. Presently experimenting with adding a Brazil to the base.

  48. #48
    Senior Member flynnaus's Avatar
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    Which is the biggest body (cut through milk, cut through steele etc) green
    I haven't tried all so I don't know what is the biggest but i suspect if you are after something with body and oomph, you might want the India Magundi Sundried robusta.

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    Quote Originally Posted by webby View Post
    Need some advice, please.

    Which is the biggest body (cut through milk, cut through steele etc) green on beanbay?
    Rwanda Nyungwe and Uganda Kisoro AA both hold there own as a SO in milk, i roast them first snaps of 2nd crack.
    Bali Gunung Agung, roasted a few degree shy of second crack, shot pulled fairly tight heading into double ristretto territory is punchy, earthy , funky in milk.

    PNG wahgi, roasted cusp of second crack has some zing through milk with milk choc aftertaste, which i dont care for, contrary to the BeanBay description i like it better as a double espresso normale territory. Surprised me how fruity this coffee cab be.

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    Cheers, fellas.

    Have already tried Elephant Hills and the PNG Wangi, both at around CS10, and now looking for something a bit bolder.



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