I have met the beans

[el grano viejo]

...whatever comes around on the guitar next, I s'pose.

Sadly, it won't be flat picking from Doc Watson, who died yesterday.

A master departs.

To morrow to fresh Woods, and Pastures new.
e-g-v

[martin]

All I'll say is that if there's an afterlife, they must have some incredible bands.

Connie, there's been nothing new here since January. Come to think of it, the Wondo was one of that batch, I think. I'm down to about 5 lb "ready to roast", but there's still a heck of a lot in the freezer. I think I can wait a week until the madness is over, then I'll sit down and ponder what all's here and see what's on the offerings list... and the stash will grow again. Then you can pelt me with this bean envy if you wish! :-)

[CoffeeWoman]

If they take requests Upstairs, I'll listen to Heaven's bands tonight in my dreams -- it'll make a nice change.

A 1:1:1 mix of FSDBV, Costa Rica unsourced, and Eth Pulp Natural Limu of varying ages worked out reasonably this morning - but not spectacularly. Coffee. Maybe a new roast in the morning if I'm good and finish a drawing tonight. If I finish early, I'll roast some decaf tonight to celebrate.

Connie

[el grano viejo]

The painter & his assistant arrived this AM in the nick of time. Both like coffee and graciously accepted a chance to savor home roast, which happened to be Kenya Nyeri AA Tegu. How lucky can you get?

Although they foolishly insisted on milk, their reactions followed the familiar pattern of raised eyebrows, post-swallow pauses to contemplate the flavor, big smiles & exclamations of delight. Both admitted maybe the milk was a mistake.

While I enjoyed watching this play out, it left me short one morning cup. Pour-over to the rescue. Maybe getting a little more sophisticated with a new scale, maybe a little more skillful with the procedure, for whatever reason this morning's second cup equaled the vacpot's first cup, which means it was very good indeed.

Hoping everyone has a choice cup this morning.
e-g-v

[CoffeeWoman]

Lovely that your pourover is giving superb results - and cool that your painters got to taste some of the Nyeri Tegu. Did you have some last year too? I just roasted the end of the fall 2010 arrival (I got it in January 2011) and tout nouveau it's pretty good stuff! A bit sour as it cooled - but "cold" and compared to Jim's Costa Rica now aged over a week it's knock-your-socks-off good along with some sours.

So, I was wondering how the new lot compares.

I spent a small part of yesterday roasting in the sun and shooting and sketching pitcher plants in the NC Botanical Garden's native carnivorous plant section -- some of them have hybridized into really showy specimens, but the common "Green Pitcher Plant" I sketched is pretty neat on its own. Debating whether to add color before posting it; and back to debating whether to post the basic ink sketch of your mergansers as an in-progress piece as well -- the "Every Day in May" challenge should officially be over and I'm behind by over a week!

Happy cups to all! -- Connie

[Sam21]

I'm happy to hear that pour over is working for you! A scale is a welcomed addition to any pour over setup. I can't live without mine now. The Jennings 4000 would be my recommendation.

I just purchased two pounds of the Kenya AA Tegu. I'm excited to dive into it as well as some of the new Ethiopian Yirg. Your positive review ps of the Tegu pushed me to buy a couple pounds. I foresee myself buying more before it runs out!

The painter & his assistant arrived this AM in the nick of time. Both like coffee and graciously accepted a chance to savor home roast, which happened to be Kenya Nyeri AA Tegu. How lucky can you get?

Although they foolishly insisted on milk, their reactions followed the familiar pattern of raised eyebrows, post-swallow pauses to contemplate the flavor, big smiles & exclamations of delight. Both admitted maybe the milk was a mistake.

While I enjoyed watching this play out, it left me short one morning cup. Pour-over to the rescue. Maybe getting a little more sophisticated with a new scale, maybe a little more skillful with the procedure, for whatever reason this morning's second cup equaled the vacpot's first cup, which means it was very good indeed.

Hoping everyone has a choice cup this morning.
e-g-v

[el grano viejo]

I spent a small part of yesterday roasting in the sun and shooting and sketching pitcher plants in the NC Botanical Garden's native carnivorous plant section -- some of them have hybridized into really showy specimens, but the common "Green Pitcher Plant" I sketched is pretty neat on its own.

Played a hunch and it paid off -- figured if I waited til morning your green pitcher plant sketch would be posted. Very interesting, the pitchers seem to have lids, different from but obviously a relative of our Sarracenia purpurea, which has wide open pitchers, flowers perhaps more colorful. I do not think S. purpurea is endangered, but S. oreophila is on the ropes. Save this plant.

This is my first purchase of the Nyeri Tegu run of beans. East Africa had fallen off my radar, often struck me as unbalanced, with citrus attributes over the top. Last year's Nyeri Ngunguru's massive impact put the region back on the map. This morning's Nyeri Tegu again a top cup but must not pause. Just enough in the carafe for one more cup and the grinder is void, can't afford an impromptu visit. It is close to impossible to follow this bean with another in a satisfactory way.

I'm happy to hear that pour over is working for you! A scale is a welcomed addition to any pour over setup. I can't live without mine now. The Jennings 4000 would be my recommendation.

Using the Jennings CJ-600 from SM, which allowed me to dial in the correct amount of coffee for the transparent Bodum cup. An immediate improvement, further helped by paying attention to overall timing. Watching the coffee rise in the cup obviates placing the works on a scale during the pour. I think the initial learning curve is over, result a success beyond expectation.

Soon heading to the farmers market for breakfast goodies. Last week discovered a better baker of currant scones. The standby of several years vitiated his product by injecting a faux lemon flavor and reducing currant density! He gets no courtesy cup of Nyeri Tegu at my house.
e-g-v

[bigbells]

Oh, my. How I wish that I liked currants, but I don't, seeing as how the Kenya
Nyeri Tegu offering is still available.

[martin]

What? Artificial lemon and less real content? Yes, this calls for the Cut Arabica, no good, fresh coffee for you!

Oops, another forgotten posting. The Aleta Wondo was very nice again this morning. Only a single cup because I really do need to roast this afternoon, and having an unused coffee quota that I can fill with the unrested cup helps in getting a full tuit together. Got sausages on the grill right now - spicy Italian for lunch, Andouille for a gumbo to be made later. And it's getting to be time to see how they're all doing, so until next time, have a great cup!

[Sam21]

Using the Jennings CJ-600 from SM, which allowed me to dial in the correct amount of coffee for the transparent Bodum cup. An immediate improvement, further helped by paying attention to overall timing. Watching the coffee rise in the cup obviates placing the works on a scale during the pour. I think the initial learning curve is over, result a success beyond expectation.
e-g-v

Congrats. From this point, the cups only get better, or that has at least been my experience. I now have droppers in my office and home and prefer pour overs to any other method of brewing. I have some City+ Tegu resting... at the moment, I am enjoying some Ethiopian Kochere roasted by Kuma Coffee. Quite delicious.