New bean day

BurntWits@sh.itjust.works · 4 days

One of the most fascinating coffees I’ve tried. Seeing how much I’ve been enjoying Pilot’s Ana Sora beans, I thought I’d try another very light bean from them. This is their most premium offering currently.

I’m really enjoying my first few sips of this. This is my first brew, which I’m currently sipping on as I write this. I’m doing soup (unpressurized espresso), with the same grind setting and ratio as I’ve been doing for my previous strawberry soup I keep posting about. I think I might slightly prefer this one actually.

It’s probably the least “coffee tasting” coffee I’ve ever had. This would be a great way to show someone what coffee is capable of tasting like, even if they ultimately don’t like it. It’s just so cool how interesting and unique it is.

I’ll probably post more about it in the coming days. In the meantime, I’m going to enjoy finishing this shot here.

Here’s the link if you want to read more:
https://pilotcoffeeroasters.com/products/sumava-black-moon-costa-rica

redrobinwillyum@piefed.social · 4 days

Oh snap Cafelat gang let’s goooooo!!

BurntWits@sh.itjust.works · 4 days

Hell yeah! It’s the best. I’ve only had it a few weeks so far but it’s already the best coffee purchase I’ve ever made.

dat@lemmy.ml · 4 days

I see robot, I click up. Simple as

BurntWits@sh.itjust.works · 4 days

It really is the best, isn’t it.

SpruceBringsteen@lemmy.world · 4 days

Check out Good Brother’s Cinnamon Roll. It’s another good example of getting amazing flavor with controlled processes without having to introduce co-ferments. It’s very aptly named. But it’s probably also a bit closer to your traditional coffee, not as many bright/fruit flavors.

My favorite coffee I’ve ever had, but I spring for a big bag maybe once a year because it’s pricey. Iced, drip, espresso, I don’t think it’s possible to make a bad cup with those beans.

BurntWits@sh.itjust.works · 4 days

That sounds very promising, unfortunately after looking them up they seem to be an American company so I’ll have to pass. Maybe one day I’ll get a chance to try a sample or something, but I’m not looking to support any businesses down south at the moment.

SpruceBringsteen@lemmy.world · 4 days

Fair enough, I totally get it! The beans are what’s really got the magic anyhow, DIEGO BERMUDEZ M-03 CASTILLO is what you’re looking for. Worth finding a roaster who has it.

BurntWits@sh.itjust.works · 4 days

Oh I know that name, he’s from El Paraiso right? Hatch, based in Markham, Ontario, carries a lot of his stuff. I’ll have to keep an eye out for that variety showing up on their site.

SpruceBringsteen@lemmy.world · 4 days

Yup! Truly magic workers when it comes to fermentation.

BurntWits@sh.itjust.works · 4 days

I’m wanting to experiment more with ferments, good to know that’s something of a specialty of theirs.

Jeena@piefed.jeena.net · 4 days

What is this ‘soup’ you mention?

BurntWits@sh.itjust.works · 4 days

Unpressurized espresso.

You need a either a manual lever (like I have) or a machine with pressure profiling to do properly. Grind your beans quite coarse (take your average turbo shot burr gap and double it, then take your average pour over burr gap and cut it in half, that’s your range for soup. I’ve been finding around 450um to be a pretty good sweet spot, personally, which is around a setting 40 on my DF54). Then, use as little pressure as possible to get a nice pre-infusion, I’ve found around a 10 second pre-infusion to work well, then just barely increase pressure to pull the shot. For my Cafelat Robot, I use just my fingers pulling down on the arms of the Robot for pre-infusion, then use the weight of my hands to pull the shot. You should end up with next to no crema, and a longer ratio, in less time than your standard shot. I’ve found 1:3 to work really well for my tastes, and that takes around 15 seconds. You can do different ratios though, I’ve seen people to 1:8 or even higher. Soup is super forgiving and not a strict definition at all. It works best with ultra light roasts. You should end up with more of like a really strong pour over vibe.

That might sound a bit complicated but it’s honestly the easiest brew method in the world, aside from a full immersion brew like a french press or something. But it’s way easier to get good results with really light roasts than pour over or regular espresso. Once you actually do it a couple times, you’ll realize just how easy it is to do. It’s great.

RePsyche@lemmy.world · 4 days

Ooh thanks for the details. Must try! I was just given a very light Colombian called Lunatta. I have a flair, with a pressure gauge, so this sounds very possible.

BurntWits@sh.itjust.works · 4 days

Give it a try and report back! I’d love to hear your thoughts. If it doesn’t work out well, I may be able to help too. Everyone I’ve given soup to has loved it, so I’m sure if you like really light roasts, you’ll love soup.

If you’re using the pressure gauge, really try to be as low as you can go. Max 2 bar for the pull but ideally less. I don’t have a pressure gauge on my Robot so I don’t have experience with that, but that’s what I’ve read online.