…than other beans mothers. I gave the supposedly mighty-morphin’ Malawi a few more tries. I roasted lighter (City), and it tasted under roasted. I roasted it darker (Full City+) and it tasted too bright, and to much like “normal” coffee. I also roasted some Ethiopian Lekempti and some Burundi. Both ended up “Ethiopian” roast, which is just out of first crack, but before any beans are dark (City-?). I let them rest for about 4 days and they began to bloom. The Lekempti smells like honey to B, and to me it smells like muffins. Quite nice. The Burundi is more fruity, and does have a distinct sweetness like apricots. They are great on their own (if a little thin) and make excellent additions to any mild base.
Tonight Peter and I made Vietnamese coffee with the Vietnamese espresso makers that Nathan and Carol gave us several years back. Started with sweetened condensed milk, added coffee and then more milk. I have not had sweet coffee in years. It was very good. It might be a staple during the warm summer months…
I am thinking of trying the cold soak method one of these days (1 lb. coarse ground coffee + 9 cups cold water + 12 hours = 6 cups of 3x strength coffee). It produces a concentrated, but more mild and less acidic brew. Might be nice for iced drinks and afternoon delight…
Retorts