u/taxithesis

Hey all, my kettle sadly won't turn on for some reason and I'm loaded up with excellent coffees I can't brew until I get a new one.

I've seen roasters like Big Sur showing off their slayer machine 'soup' shots, I'll post a screenshot of their recipe in comments. But anyone have experience with this and use the technique regularly? I tried one shot this afternoon on the breville DB, dropping temp to 85C (lowest it will go), 17g of coarse grind coffee with about 80g out. Remarkably good for my first try, smooth and sweet with great balanced acidity and body with a lightly roasted Colombian Tabi roasted by Gout & co.

Anyone else?

Hey grinder gang, I've been doing a cupboard clean out and need to toss these bags out, so thought it was a good time for a photo and some reflections after a few months of running this project.

1. coffee is awesome - so much variety and incredible flavours that keep us coming back for more

2. you guys are crazy.... passionate about coffee. The community has been really encouraging. I've had support from other coffee nerds with bulk buying and transport of coffee, roasters offering pricing support for us home brewers, and too much good coffee being sent my way. It's only been a few months but we're getting good uptake on the drops, a far cry from my first few attempts having hustle to split a few bags 😅

3. I'm just one coffee amateur person. Hopefully more hits than misses but I'm trying my best to maintain a mix of origins/processes/roasters while keeping it reasonably affordable. There's way more experience and expertise out there so always happy to hear feedback about the structure of the drops and bean/roaster selection.

Its been a fun (if busy) time of coffee together, and looking forward to the rest of the year. Let me know what you'd like to see featured, or ideas for our little group going forward!

EDIT: Anamorphic have unfortunately run out of the Danche Ethiopian...but instead we have another Peruvian Gesha and the cost will be updated accordingly to $40 instead of $39. Sincerely hope no one minds having another gesha in the mix 😁

Hello coffee clan, it is that time again - featuring our local roasters this time. We just had USA drop but just in time - it's AUS vs USA!!!

Despite being stocked up on coffee, I could not resist landing some bags with our roasters offering EOFY sales and also discounts specifically for this group. Really appreciative of all the good work they do and supporting the local coffee nerds among us 😄

Let's get into the good stuff and why I selected these coffees:

Roaster	Coffee
Sample	Colombia Albeirson Prada Devia Gesha Washed
Criteria Coffee	Kenya – Kiambu County Ruera Estate Natural "Taco Roll"
Offshoot	El Paraiso Colombia Castillo Thermal Shock Advanced Washed
Offshoot	Natcha Lot 2 Indonesia CM Natural White Wine Yeast Fermentation
Anamorphic	Danche Ethiopia Anaerobic Washed Faustino Flores Peru Gesha
Anamorphic	Finca El Platano Peru Gesha Washed

Sample: been curious about their roasting style, as they claim a med-light roast on the Loring. A roaster valuing transparency and tracebility, this washed Gesha looks like a delicious way to sample their offerings.

Criteria: A mainstay in the local roasting scene, with lots of local roasters trained up through Craig's academy. And have you noticed that Kenyan coffees are almost always washed processed, and that other processing methods are quite unusual? Digging into this - there's historical and structural reasons for this. Coffee being such an important agricultural crop to Kenya, there's some standardisation of coffee processing through centralised washing stations to ensure Kenyan coffee maintains a 'signature' flavour profile. Had to give this Kenyan a go - it's something quite unusual to the typical washed process.

Offshoot: Two really interesting coffees here, with some advanced processing methods which will undoubtedly be a fun experience. Both are supposedly quite clean profiles despite the more intense processing methods, really keen to have a taste to see how far processing is developing.

Anamorphic: Quite the buzz with their coffees in recent times with their light roast profile making waves locally and abroad. On offer are a new season washed Ethiopian (always a good time with Ethiopian coffees), and an interesting Peruvian Gesha. I'm having a great time with Peruvian coffees at the moment, and this being a Best of Picorana lot should promise some exciting brewing for us here.

Pricing and timing:

Each 6 x 50g drop is $40 + shipping

I'm expecting bags to land over the course of the next 2 weeks, with drop dispatch in very early July.

Bonus:

1. The legends at Offshoot have looked high and low and offered me 1 x 250g bag of their super fun Kaleidoscope blend. Have only a few packs to offer so let me know if keen, for an extra $8 per 50g. OK this has been well and truly snapped up. Wish I had more to offer but only a singular bag to go around!
2. Water drop is still on - if you're keen on a multi-year supply of minerals (enough for 250 litres) for brewing your own water I'll send you some totally non-suspicious bags for an extra $10.

Sorry for the essay but as always, looking forward to brewing with all of you!

I've somehow ended with more beans than I thought possible. And while the brews will be great for sure, I'm also heartened by the many coffee people I've met along the way who have been gracious in sharing their excitement, swapping beans and sharing in the joy that this hobby brings.

Here's to great coffee and great community ☕

Hey team, starting this group is really enabling my worst obsessive tendencies 😂 but I'm trying to explore the crazy world of water recipes so I'm going to start with the Rao/Perger recipe as per Gagne's website (Coffee ad Astra). You just have to add your own baking soda.

I've bought enough minerals for probably a lifetime of filter coffee so thought I would offer portions out to others too.

I think my rough costing is 5 serves of the recipe below, each serve sufficient for 50 litres of mineralised water, is about $10. Happy to include post too as I should be able to fit them in a regular postal envelope, or tuck it into the next drop.

It's going to be a good month of coffee! Look forward to sharing these brews with everyone.

Please use this megathread to post up comments, questions, reviews from this drop.

Some notes on resting from the roasters (as always, these are just recommendations, and your mileage may vary):

Walnuts: we recommend 45 days before brewing for most coffees. some coffees may take up to 60 days to start opening up. the more rest, the better! it'll be worth it, we promise. our coffees should remain brewable up to 4 months. after that, your mileage may vary.

Prodigal: We find our coffees taste best between 3–5 weeks off roast

Hydrangea: For filter and espresso we recommend about 2-3 weeks of resting - shorter for more processed-focus coffee, and longer for traditionally processed coffee. We found that the majority of our coffees peak around week 4-6.

Hey bean buds, bags are being packed and I've now sent off messages to organise shipping and payment so please check those DMs 🙂

Walnuts going out at the same time too and I've messaged those of you who expressed interest previously.