WAKE UP AND COFFEE
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That's a good one @twin Thanks for resurrecting this thread!
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Some locally roasted Nicaraguan with a homemade cherry Biscotti
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That's a great mug, @Anesthetist ! And dang, I need me some of those denim coasters!
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That's a great mug, @Anesthetist ! And dang, I need me some of those denim coasters!
Thanks! A local potter made the mug for Blue Print coffee here in StL, I think they might have some left if you google them.
I know how you feel about the coaster, this is my precious! I used to carry it around everywhere until I almost lost it. Now it never leaves the house because I cant replace it.
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It’s always a good morning in some IHSW
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That mug knows what’s up @Brock
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Yes it does!
Woke up to 6” of snow today… April 11 2022
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This is an Indonesian that is not wet hulled. This is the second time I’ve had an Indonesian varietal that was not traditionally processed. First time was a Java bean that was grown and processed in Colombia using carbonic maceration, a winemaking technique, to ferment. That was incredible.
This one is using a honey process instead of the typical Indonesian wet hulking process. Once again, I really like the coffee.
I have always stayed away from Indonesian coffees because they’re too heavy on the leather and chocolate and often taste burnt to me. It’s nice to see what the beans actually taste like when different processing is used.
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Interesting background info, @mclaincausey
Makes me want to dive in deeper on the process of the bean before it goes into the grinder.
Until now, I’ve only really cared about general flavor/characteristic of the bean, the grind itself and of course the extraction. -
Here's a great start @weftyarn –I am no expert, but my buddy is a recognized expert in sourcing and roasting and took over those responsibilities for one of my favorite local roasters after having built another excellent business as a cofounder, so I have been learning. It is a fun little rabbit hole, but the processing is so impactful as I have learned these past several months.
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