Neal Wilson ✅ @neal@social.typica.us

Listed myself in the directory, which seems kind of silly at this point because I think I might be the only person on this server with >10 followers (I haven't verified this) and it's my server so new accounts auto-follow me anyway.

https://social.typica.us/explore

The rest of my gift coffees are smaller bags so I'll need to change up the brewing method tomorrow, but I've still got a Guatemala/Ethiopia blend roasted in Canada (I seem to be going from south to north in terms of where the coffee was roasted) and three roasts of a Peruvian coffee with different roasting times. I'm thinking I might use my little Chemex for those.

Anyway, it's hitting all the notes listed on the bag (smooth, rich, chocolatey flavor, vanilla, caramel, and honey aromas) and there aren't any negative detractors. Overall, a well executed and enjoyable coffee. Good job.

Not much difference in how this performs with my water v. specially formulated lab water. No surprise there as Racine has award winning (yes, there are awards for this) city tap water that's nearly ideal for coffee brewing and my filters don't need replacing yet.

As expected of a Mokka, really small seeds. I have raw coffee that's larger than some of these, but of course larger seeds don't correlate all that strongly with anything on flavor, though they can present some challenges in some roasting machines.

Continuing on with tasting my gift coffees is a Maui Mokka. Still pretty light, but quite a bit darker than yesterday's Mexican coffee (which read at almost an 80). This one came in at 51.5/62.2. I tasted this brewed with the lab water at the event so it'll be interesting to taste what kind of differences I observe using my water.

Instructions from the dentist say that today I should eat milkshakes.

@gnomon This morning's cat getting chin rubs on the cat seat.

It looks like the utility work that has the street closed isn't ripping up everything (at least not yet). There's someone out there now sawing out a chunk along the dotted lines. I'm going to leave the house just in case they get any ideas about trapping my car in the driveway, but it should be okay. There aren't any lines painted in front of that yet.

It's official: the cat likes me again.

Nevermind. They have an online menu and I'm seeing nothing that interests me tonight.

There were road closed signs on both ends of my block when I left the house today. I hope I still have a street when I get home.

I have some really old gift cards for a place that I never eat because they kept taking whatever I ordered off the menu and changing it to something less good. It's been long enough for the menu to change again that I should see about using those.

Today's code is models all the way down.

In cat news, the cat has mostly forgiven me. Lots of hugs last night.

Some people like that flavor, and in the context of this coffee is sweet and clean, and if that vegetal flavor was intended and enjoyed by this roaster's customer base, good job. Nailed it. Personally, my preference is to always get above that temperature and thus eliminate that particular flavor. You can still do a light roast to a hotter end temperature if that's what you want, but a slightly slower, slightly darker roast would also boost body and sweetness with this coffee.

Very light roast, which isn't necessarily a bad thing, but there's a distinct vegetal flavor that comes across like if you were to suck on the raw coffee. I devote a whole slide to this in my latest class and this flavor is highly correlated with ending temperature. On my machine the transition point is a temperature 1/5 between cracks.

First the good. It's obvious that this started out as a high quality raw coffee. No processing defects. Also no roasting defects, good physical development. The bag is reasonably informative and has cool art on it. This coffee had the potential to be super-sweet.

Started tasting the coffees other people gave me. First up is a coffee from Veracruz, Mexico. Semiwashed, roasted in Mexico a couple weeks ago.