u/Naive_Individual360

I wanted to “take down” the “Espresso competition” and all the well healed’s sending their butlers out for premium grinders. And then posting raunchy grinder porn with bean hoppers spread wide open for maximum bean penetration. Philos, Titus, Ceado, Weber all photographed with pinup model style camera angles! close-up angles with dramatic lighting to show off your coffee grinders sexy curves! like an old pinup magazine showing off Bettie Page or Madalyn Monroe…enough is enough! This will not stand… man! So I went back to the Stone Age for inspiration. And to take the well healed’s down a few notches! Please allow me to introduce my lovely lady! Komo Fidibus XL flat stone grain grinder! Of course I had my butlers commission mine out of the same wood used in my “very exclusive” “boutique” “high-end “Marzocco wood customization kit……

Recent upgrades that brought the weight down,

Dura Ace 11 Speed 12-28 cassette

XTR FC-M9000 “race” crankset. This crank was designed for peddling efficiency for cross-country racing. It’s very light and stiff. This is the lowest Q factor XTR Mtb crank Shimano ever made at 158 mm. It came as a 22/32 double. I installed an XTR 36 tooth single ring. The ring is spaced to give you a good chain line with this crankset. I got the XTR pd-m9200 s1. -3 spindle length low Q factor pedals

SRAM XX1 11 speed carbon fiber rear Derailluer, XX1 grip/twist shifter. XTR hollow pin chain. TPU thermoplastic inner tubes. Continental Speed King Race Sport tires in 2.2 size which weigh around 430 grams

In this situation, I was going about 5 mph. Just getting ready to rip it down to my local café. I ate a cliff bar during my ride and I had just bought a bag of pumpkin seeds. I was trying to open the bag of pumpkin seeds while doing 5 mph. Unfortunately the bag was really hard to open and I struggled to open it, and I must’ve rocked the thumb wheel to full gas during this, and I must’ve hit the finger button all by accident.! my vans immediately planted to the asphalt as my boosted stealth started racing to 24 mph!! it all happened in a millisecond I happen to look down and saw everything happen. I washed my ankle violently yanked to one side and then a horrendous popping sound. It was immediate pain through my ankle in my whole body really. I got on my feet thinking maybe it wasn’t that bad.. and when I transitioned wait to the injured side, the right I felt like I had nothing underneath me and it was a shooting pain. I felt like my ankle would roll with no support at all.. I tried again and for a second I thought I could maybe be OK and then I got this really weird sensation of having nothing in your right leg in a shooting pain! I was able to sit on this boosted, stealth and ride it back to my apartment that way. I called the emergency room explained I was gonna try to drive in and then I needed the wheelchair. They told me I wasn’t gonna be able to park my car because the parking lot is far away and with a broken ankle there’s no way you’re gonna be able to do that so they referred me to a different hospital, which is actually a VA hospital because that hospital has valet. The VA was not that happy to have an outside patient and they were upset that I got referred to go there, but they did x-rays and put me in a cast temporary. Sadly, I have both bones in my ankle, broken and multiple points broken. The doctor described as a really bad ankle break.. I would feel better if I was tearing it up leaning out full throttle ripping it! Sadly, I was only going 5 mph and having a snack so be very careful. I’m not gonna proofread this message till later, so hopefully it’s not too bad.

Interesting that the Chelbesa is a washed process etheopian and Sakaro is a wine process. They are both really good! And they have zero burnt or smoky flavor being a light roast.

Wine process" Ethiopian coffee for espresso involves specialized, often extended, fermentation techniques—such as natural (sun-dried) or anaerobic methods—where the coffee cherry decomposes around the bean, creating intense, fruity, and jammy flavors with high acidity and a syrupy body. These beans are frequently used for espresso to produce a complex, berry-forward cup with a heavy mouthfeel, requiring precise, lower-temperature brewing to balance the intense flavors. 



Cooper's Cask Coffee

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Key Aspects of Wine Processed Ethiopian Coffee for Espresso:

Processing Techniques:

Natural/Sun-Dried: Whole cherries dry on raised beds, allowing natural, often boozy or "wild" fruit fermentation.

**Anaerobic/Layered Fermentation:**Controlled fermentation, sometimes using yeast, creates deep complexity, tropical fruit notes, and a "red wine" character.

Flavor Profiles: These coffees are characterized by strong notes of blueberry, strawberry, raspberry, and jam, with a heavy, syrupy body and lower, more complex acidity than washed Ethiopian coffees.

Espresso Preparation:

Roast: Best suited to light-medium roasts to highlight fruity and fermented notes, as seen in products from roasters like Second State Coffee.

Brewing: Often requires a precise, slightly longer extraction (e.g., 20g in, 50g out in 24–26 seconds) to avoid astringency, according to this YouTube video.

Region: Often associated with the Harrar region for natural/sun-dried, though modern, fermented techniques can be applied to other regions like Sidama. 

YouTube

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For more on Ethiopian coffee processing, see the guides at Perfect Daily Grind and Peach Coffee Roasters. 

If you are looking to try these types of coffees, I can help you:

Identify the best-known regions for these flavors (e.g., Yirgacheffe, Sidamo, Harrar).

Recommend roasters known for this specific processing style.

Suggest brewing parameters for specific, hard-to-dial-in beans. 

In Ethiopian specialty coffee, "water process" and "wine process" refer to the two primary traditional methods of separating the coffee bean from its fruit, each producing a vastly different flavor profile. 

Ethiopian Water Process (Washed Process)

The water or "washed" process involves stripping the fruit and sticky mucilage off the bean using water and fermentation before the beans are dried. 

How it works: Freshly picked cherries are put through a depulper to remove the skin, then soaked in water tanks for 12 to 72 hours. This breaks down the mucilage before a final rinse and drying on raised beds.

Flavor Profile: This method highlights the clarity and nuance of the bean itself. Expect a clean, bright cup with high acidity, floral notes like jasmine, and a light, tea-like body.

Use case: Preferred by those who enjoy elegance and crisp acidity. 

Ethiopian Wine Process (Natural/Anaerobic Process)

The "wine process" is often a term used for the Natural (Dry) process or modern Anaerobicvariations that intentionally create a fermented, wine-like character. 

How it works: In the traditional Natural process, the entire cherry is dried in the sunwith the fruit intact. Sugars from the fruit ferment into the bean. Modern "Wine Process" variations may involve placing cherries in sealed tanks or bags for several days to extend fermentation in an oxygen-deprived environment.

Flavor Profile: These coffees are bold, sweet, and intensely fruity. They often feature a heavy, syrupy body with notes of blueberry, jam, and a distinct "winey" aciditysimilar to a dry red wine.

Use case: Ideal for those who love complex, funky flavors and a rich mouthfeel. 

Feature 

Water Process (Washed)

Wine Process (Natural/Anaerobic)

Fruit Status

Removed before drying

Left on during drying/fermentation

Acidity

Bright, citric, "sparkling"

Mellow, "winey," fruit-driven

Body

Light, tea-like, clean

Heavy, syrupy, jammy

Common Notes

Lemon, jasmine, peach

Blueberry, strawberry, red wine

Note: Sometimes "Water Process" is used to describe a chemical-free decaffeination method, but in the context of Ethiopian coffee origins, it most commonly refers to the washed processing method. 

I had posted pictures of my Merlin XLM build yesterday. It was weighing 20.2 with skinny 1.35” Schwalbe CX Pro cyclocross tires, basic inner tubes, a basic chain. GX rear derailleur and GX grip shift

I did have the new M9000 cranks on for the 20.2 weigh in result.

Now after the upgrades with XX1 Rear Derailluer,XX1 grip shifter, Continental Speed King Race Sport 2.2 tires, TPU thermoplastic inner tubes

XTR Hollow pin chain she is weighing 19.12lbs !

Pretty amazing to go from 1.35” cyclocross tires to 2.2” and get it down to 19.12

See what else I can do to drop it down. Maybe some Mavic Cross Max? Maybe since ZTR 355? So

Of the super light 26” stuff is hard to find

Here is my Vintage 1998 Merlin XLM

I just did some upgrading and modernizing and am waiting to pick up from the bike shop.

I went with the lowest Q Factor XTR crank Shimano has ever made. The XTR FC-M9000 race . They have a 158mm pedaling stance. I went with an XTR 36 tooth single ring chainring.

I went with XTR PD-M9200 S1 race pedals with -3 short pedal spindles this gives me like a road race type pedal set up on my mountain bike

. I went with SRAM XX1 carbon 11 speed mtb Derailluer ,

SRAM XX1 11 speed grip shift

And new Conti Speed KIng Race sport lightweight 2.2 tires they are about 425g a tire and very fast