Just had an early birthday present from some people at work delivered .
Kopi Luwak, Ethiopian Yirgacheffe and a thing on a stick 
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Certified wild, cool
I realised that I’ve accumulated >3500 loyalty points on my Origin account, just from my ongoing subscription and a few other orders. 500 points get you 5 quid off a subscription order so the next 5 months will be half price for me. If you have an Origin account, worth checking if you’ve built up points, they seem to be pretty generous with the benefits.
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Good vid
This is great stuff. If you are milk drink enjoyer, I highly endorse.
Yes and also no. Would like to try one, however why does he have to repeat every point thirty times?
Ok I think I just have crap tastebuds. I got this and just can’t seem to get it tasting right. It tastes like ‘generic coffee’ to me, if that makes sense - no discernible flavours. Anyway I just made a cup for my wife and without seeing the label (with red apple tasting notes) went, ‘oh, it tastes quite fruity…’ - immediately I grabbed her mug to see what sort of divine elixir I’d produced, but alas it tasted just the same as my previous efforts to me.
This is some kind of exquisite torture, knowing that I potentially am making quite good coffee but I’m unable to perceive it, and am doomed to endless fliddling with the recipe to try and get it right.
How are you making this coffee?
Pour-over, Kasuya method. Have tried a few of the splits (i.e. 5 x 45g, and the sweeter/lighter variants).
Am using a Wilfa Uniform grinder on setting #40 which is the penultimate coarsest setting that I think Kevin or Mark used for this method when they had it.
I’ve mentioned it before but I think I just need to do a tasting course, because I don’t really have a baseline to compare against / don’t really know what excellent tastes like.
Is your water hot enough for lighter roasts?
Failing that, have you tried going finer on the grinder? See if you can taste it as it gets finer, if not then yeah new taste buds required
So interestingly/weirdly enough I think I prefer using cooler temp (low-mid 80s) as opposed to hotter (I think 93C is recommended lighter roast temp for Kasuya). Maybe my broken buds! I will try using a hotter temp next time.
Yes I can taste that difference - #40 works the best in that it’s not obviously bitter or sour to me, but I still don’t think I can really taste the various notes or flavours.
The lighter the roast the hotter the water as a general rule, I use 96-97c for pour over with light roasts.
Give it a go, the fact that you can taste the grind differences is good 
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Interesting, have never gone that high, maybe that’s been my problem. And actually, I made my wife’s brew with water from the normal kettle that probably would have been closer to that temperature… runs off to try again…
My niece and her boyfriend have just converted a disused methodist chapel in Lowestoft to an art gallery and coffee bar.
She invited us over this morning for a look around. I was very impressed with the standard of the fit-out, but particularly with their choice (with no input from me) of a dual group La Spaziale machine and F64evo grinder.
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ooh, fancy
Looks like they use beans that aren’t basically fucking charcoal, which is my pet hate with so many cafes. I wish them the best!
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The Duo Temp Pro is dead.
Long live the Duo Temp Pro…
After 5 years of use, several issues surfaced last week. Mostly, no water flowing through the heater, but pissing out of the base. So, after pulling it apart, and realising I don’t have the skill nor the motivation to fix it’s many woes, I binned the old beast.
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Delivery from Japan, including some Cafec filters specifically for osmotic flow pours and a nicely crafted wooden dripper from Yasukiyo.
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