We cupped this at Flint & Steel on Saturday, but I thought I’d have another go at it this afternoon. However, Ezekiel decided to wake up just as I was pouring water on to the grounds, so my notes are a bit distracted.
From the moment the beans hit the grinder, until I tipped the dregs into the sink, grapefruit was a dominant force. The dry fragrance also revealed apple, citrus and a sweet complexity. Both the grapefruit and this sweet complexity were there also as the crust was broken, as was a heady, ’round’ fruity sweetness that could possibly have resembled blackcurrant cordial. Sipping revealed more grapefruit, a green apple-like crispness, and a veritable cornucopia of succulent fruits. There was a nice citrusy acidity, and the body was a little creamy, but became a pleasant dryness once swallowed. The aftertaste also had a bit of that sweet roasted garlic I noticed in the espresso I had the other day.
I like! I’m about to go pull out the syphon so Drew and I can share a brew. Mmm …
Great notes as always Michelle. Yeah I’m loving this bean also. I ran it through as a super espresso in the triple basket this morning - ‘hello’ - that woke me up - a very bright start to the day.
Again through the syphon, that grapefruit is definitely the dominant, and as it cooled I got more of the ribena action going on, with that fresh squeezed apple taste (not the clear stuff, but the cloudy stuff). That’s about the extent of my cup.
Just had a long black - cooling - was that celery I can taste?! You wouldn’t happen to get any of that - maybe more cooked celery?!
Hmm … I’d better go have some and see!
oh and one more thing I thought I had - a bit of mint in there somwhere.
Grapefruit?! Dryness?! Garlic?! Sounds like code for acidity from too light a roast + grassiness from too light a roast.
Could you explain that a bit Luca?
It wasn’t an espresso roast - Hazel did say she’d roasted this for syphon/plunger/drip, and it had a really pleasant level of acidity brewed through the syphon. It was very acidic as espresso, but I actually like that sometimes.
Is dryness bad? I had a Colombian earlier this year that had this lovely dry acidity, like a good Riesling …
And the garlic I mentioned is not at all an alliaceous/oniony/garlicky kinda thing - more the sweet, sweet mellowness of slow roasted, caramelised garlic.
Maybe it’s my notes that were underdone
Admittedly, I prefer drinking this bean, as it is roasted, through the syphon. As an espresoo it’s a bit hectic. I don’t mind a bit of acidity in general, but it’s definitely more pleasant and subtle brewed pressure-less (as in non-espresso).