Thought it could be fun to get a thread going on what beans we’re currently using, maybe with some pertinent details on the brew variables if you feel inclined to share.
This past week I’ve been using Portrait Coffee’s Toni, a medium-roast single-origin from Brazil, roasted in Atlanta. I’ve been really pleased with the taste of my pulls with a 1:2 ratio. Great chocolatey notes, which is what I typically seek.
- derived_allegory ( @derived_allegory@beehaw.org ) English4•1 year ago
I mainly drink decaf, I find black and white and George Howell have great decaf beans. George Howell is also one of the few roaster that have all roasts (light, medium, dark) of decaf, and a fancy variety that is more expensive.
For the caffeinated beans I am drinking the future from black and white, definitely my favorite, extremely charismatic.
Oh that’s good to know. I haven’t experimented much with decaf, but I should give it a shot.
- derived_allegory ( @derived_allegory@beehaw.org ) English1•1 year ago
I personally drink decaf because caffeine gives me brain fog. And I find this gets worse when the coffee is properly brewed.
Decaf coffee makes me kind of sleepy. However it is still better than brain fog.
I personally prefer caffeinated coffee to decaf coffee, since there is much more variety and interesting coffee that are caffeinated. However I just cannot drink it when I am at work.
- guazzabuglio ( @guazzabuglio@lemmy.world ) English2•1 year ago
Recently had some Thai single origin beans from Càphê Roasters in Philly. They were a really tasty light roast, and I’m not sure I’ve ever had a single origin SE Asian bean before.
- kukkurovaca ( @kukkurovaca@sh.itjust.works ) English2•1 year ago
Lately I’ve been really enjoying Black and White’s Elkin Guzman Strawberry Catiope and Hydrangea’s El Paraiso decaf (which is incredibly good if you like fruit-forward coffee and are looking for decaf).
I also have some less funky coffees on hand from Flower Child, but I haven’t been doing those as espresso lately
Those B&W coffees look great. I’m eyeing their Esteban Madrid, and about to go into the rabbit hole of coffee bean processing…
- CubitOom ( @CubitOom@infosec.pub ) English2•1 year ago
I’ve been getting some great pulls from every catracha coffee I’ve tried so far.
https://www.catrachacoffee.com/coffee
I’ve been starting at 3 psi for the first half second and then cranking it to only 7 psi and cutting off after 36 grams.
- misguidedfunk ( @misguidedfunk@beehaw.org ) English1•1 year ago
Been enjoying a new crop from Costa Rica that I had come in a month ago. Been getting great plum and raspberry flavor from the shots. I’m still getting the roast parameters right but the experimenting is fun.