I’ve always been very curious of this coffee, it seems to be a favorite among espresso enthusiasts. People are constantly creating blends or even using it as SO shots. To continue with my light roasting experiment I picked this up with our last green shipment. I’ve roasted it to a City+ and have even had [...]
For Mother’s Day it was requested that I pick a coffee and roast it for our lunch celebration. My choice was the Kenya Nyeri Kiamabara Peaberry. The very special mom this was chosen for enjoys lighter roasts and is particularly fond of apricot jam, which is one of the dominant notes this coffee should have.
The first coffee I’ve gotten to try with my shots being almost perfect on the La Pavoni. The Uganda Organic Mbale Bugisu has been a really surprising coffee and we’ve tried it at a Full City+ and City+ roast.
This has been a long time coming, a double shot I’ve pulled from the La Pavoni Europiccola.
Yesterday I dumped the task upon my boy friend to modify my La Pavoni Europiccola’s 49mm portafilter to be bottomless. I could make tons of excuses on why I didn’t do it myself, but lets face it, he’s just way better with tools than I am. The process is fairly simple and so I managed [...]
I am going to admit right off that I have not done Sweet Maria’s Espresso Workshop #9: Dénouemoi any justice this past week. I have been in the trial phase of pulling shots with La Pavoni Europiccola. While the trials are going well, it is learning how to pull espresso shots all over again.
My quest for great espresso never seems to end. My manual lever espresso machine arrived early in the week. I had a few hangups not realizing the size of the grouphead and ended up having to re-order the proper tamper base. Anticipation is the worst after all. After sorting out all the necessary equipment the [...]
When I was getting into espresso this was one thing I went without for far too long. A knockbox is used to knock the puck of ground coffee out of the portafilter after an extraction. Now I know what you’re thinking, this has got to be one of those useless things created to make some [...]
This coffee makes quite an easy going and flavorful SO (Single Origin) espresso. But watch out, it needs to be roasted at a City+, even a Full City is pushing it. And if you can wait, letting this rest three to four days brings out amazing flavors.