u/stilloutthere28

Wanted to give a huge shout out to Rhys at Central Coast Coffee! <-----Link there!

First of all my order came with a personally printed coffee bag, a sample of their espresso roast and a bonus grape chupa chup (whoever said don't accept candies from strangers couldn't have meant coffee roasters!)

I ordered 3 coffees, and the smells coming from these bags were phenomenal, it took all my powers of restraint to leave them unopened.

The first and only one I have tried thus far is an astounding Tres Dragones Colombian Natural, with tasting notes of white wine, cherry, raspberry, blackcurrant and cola, and WOW! This one is such an intense white wine you could be mistaken for thinking it is a co-ferment rather than a natural.

After trying the Colombian I reached out and asked if I could come by and nerd out about all things coffee, and the same day he had invited me round for a chat. The Central Coast Coffee website is crazy in terms of the information provided on each bean, and the selection of roast to order filter beans has to be amongst the best in Oz. Rhys is a serious filter coffee fanatic, and the information and selection reflect his passion for the art, just take a look at the selection of espresso vs filter on their website!

Of particular interest not all his beans are roasted to the same depth, some filter beans are "light" roast and some "nordic ultra-light" which personally I think reflects a respect for the best roast the coffee can achieve. Resting times on the website seem based on roast level, which should hit most of us as logical, and he clearly defines the roast levels respective to weight loss during roasting.

To top it all off at the end of our chat he gave me 4 cupping samples as I was on my way out.

Central Coast Coffee, another great Australian roaster doing it right!

Hey everyone

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A friend of mine brought round a mystery knife he purchased in Japan for some work on my stones and I was hoping someone might be able to provide information regarding manufacturer and steel type.

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Don't expect it to be a unicorn, but just want to know what type of core steel we are dealing with before we start working.

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Many thanks in advance ☺️ 🙏

Although this one sold out rather quickly wondering if anyone else was lucky enough to score a bag?

Super candy and bright fruits throughout, and roasted light enough that it has a tea finish rather than a darker cocao finish. This one is a very pleasant change from the omni-roast presentation of this kind of bean that we seem to typically get in Australia, proving that none of the wild fruits get lost with a lighter development.

Current brew parameters:

Commandante - 25

Beans - 16.67g Water - 280g Ratio 1:17

Water Temp 92

Bloom 50 (45sec) - Pour 50, 60, 60, 60 for a Total Time 2:45

Just bought my first Japanese knife and wanted to get some opinions.

While it is a gorgeous knife I am concerned with how close the cladding is to the bevel in a few places. I am assuming this will not be an issue, but am no knife expert so was hoping people with more experience than me could chime in.

I sharpen all my knives on a set of Naniwa stones, but have never thinned anything (from some light reading around cladding being close to the bevel this was suggested).

The knife is still returnable should I need to, although I really do love the look and feel of this blade and could not easily replace it should that happen.

Will the cladding being this close to the bevel in any way affect performance in the future?

Many thanks in advance :)

Just wanted to say a big thankyou and shout out to Anomorphic Coffee, in a day and age of hyper competition and dwindling profits it's the little acts of attention and care that point to a better way of doing business. One of passion for an art (not profits), and care and respect for customers that is too often forgotten these days.

Super excited to try your light roast, and its great to see Australian roasters happy to do their own thing and beat their own path.

PS - Not affiliated, just a happy customer!

Just wanted to say a big thankyou and shout out to Anomorphic Coffee, in a day and age of hyper competition and dwindling profits it's the little acts of attention and care that point to a better way of doing business. One of passion for an art (not profits), and care and respect for customers that is too often forgotten these days.

Super excited to try your light roast, and its great to see Australian roasters happy to do their own thing and beat their own path.

PS - Not affiliated, just a happy customer!

Just wanted to say a big thankyou and shout out to Anomorphic Coffee, in a day and age of hyper competition and dwindling profits it's the little acts of attention and care that point to a better way of doing business. One of passion for an art (not profits), and care and respect for customers that is too often forgotten these days.

Super excited to try your light roast, and its great to see Australian roasters happy to do their own thing and beat their own path.

PS - Not affiliated, just a happy customer!

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Sorry for the uncreative photo, brewed on a V60, drawdown was super quick at 2:40. This one is wild, super fruity with lots of candy, tastes similar to quite a few Sidra I have enjoyed 😊

So with a swirl after each pour I managed to extend the brew time to just over 3 minutes, and noticed some really interesting aromatics coming off the V60 towards the end, a shift from the funky fruits to a more savoury umami kind of note (perhaps musk sticks). Couldn't really detect anything different in the cup, but may try an immersion brew (switch or pulsar mini) to see how it develops!