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post #3661 of 4120
Is it worth the dollars?
post #3662 of 4120
If you've had a really excellent washed Ethiopian Yirgacheffe, you're not missing much from a Gesha. I think of Geshas as washed Yirgs turned up to 11, but that's only for a really good Gesha. A few years ago, Verve had a $80ish/lbs Gesha that tasted like lemon juice, which is not a good thing incidentally.

They're super-trendy right now: when I was at Blue Bottle's Mint Plaza store last month, you could almost not order something with Gesha in it. It's a pretty stupid trend.

That being said, if you want to try a good one and not waste money, La Colombe, Klatch, and Birdrock have excellent Geshas, and LaC's isn't too expensive either. Look for a Gesha from the Peterson farm (the Hacienda La Esmeralda farm). This is not to say others aren't good, but that's a good, safe place to start if you're going to blow that kind of money on it.
post #3663 of 4120
Quote:
Originally Posted by Principle View Post

Ive been brewing upside down, with 17-19 grams depending on the roast. I usually prefer more concentrated flavor with lighter roast coffee and the opposite with darker roasts because I find that carbon kind of takes over. There was a tutorial that I modified slightly where the grounds, slightly finer than a French press, are mixed with about 50 grams of water, bloomed for a few seconds then stirred, then filled to the top. I haven't kept track of the water temperature but I find that my extraction is pretty consistent even if I wait a few minutes after the water boils (lighter roasts apparently need hotter water because they contain less soluble components). I press slowly for about a minute. And serve it in my partner's beautiful wood fired mugs! As of late, I've been using beans from Ben's of Connecticut (local, and sold at the nearby co-op).

That's pretty much what I have been doing these days. I don't always put it on the scale when I pour since it is fairly easy to eyeball...but typically its a bout 50g onto 17g of coffee. Stir, then 150g more water which fills the unit, and maybe stir a little more if I am feeling crazy.

Sometimes I will dilute out to 250g after pressing...mostly just to give myself more to drink.
post #3664 of 4120
for the folks who been drinking black cat, have you gotten any bags lately ? i don't know if my mind is playing tricks on me, but the whole peet's thing scared me and now the coffee isn't tasting so great several months after the fact. couple bags tasted completely incinerated whereas before, despite being a darker roast, it had a very pleasant, almost sweet element. this is horrible eek.gif
post #3665 of 4120
^does black cat change their blends depending on season and availability? Or are they big enough to keep it consistent?

It's hard to say whether gesha is worth the money. IMO exponential price but marginal returns. But that small bit more of quality tends to cost a lot.

The one bag of Esmerelda I had was fantastic and hella expensive

I've been drinking a lot of bourbons recently. Yellow, red, and I found a bag of pink. Yellow is my favorite. Red has this odd medicine like taste.
post #3666 of 4120
Quote:
Originally Posted by the shah View Post

for the folks who been drinking black cat, have you gotten any bags lately ? i don't know if my mind is playing tricks on me, but the whole peet's thing scared me and now the coffee isn't tasting so great several months after the fact. couple bags tasted completely incinerated whereas before, despite being a darker roast, it had a very pleasant, almost sweet element. this is horrible eek.gif


Ha To funny, just noticed the same on the last two bags. In particularly the sweetness which I also do not care for.

 

Will be picking up another bag this week end, will see !

post #3667 of 4120
I haven't been drinking black hat but I like the Columbia that they have been putting out the last few months.
post #3668 of 4120

I had a very good bag of Ethiopian from Intelli recently for pourover. Had a black cat espresso in store which didn't taste as sweet as some but within the usual bounds of variability. They do change the black cat blend season to season, and it can be noticeable. 

 

I've heard if you contact their customer service about these concerns there's a chance they'll comp you a bag to try to redress it. 

post #3669 of 4120
A friend invited me over to try two coffees he got recently: Barrington's roast of Kemgin, from Ethiopia, and the La Colombe Ironman III Gesha. Both were ground in an Encore, and brewed in an Espro press with fairly standard parameters, and both were interesting though I would not really want to drink the Gesha again. The Kemgin is from Ninety Plus, and that's an example of fantastic selection and growing of a bean that outclasses its peers and namebrand varietals (like Gesha). Yes, Ninety Plus is a namebrand too, but they're usually not as expensive as Geshas (unless you get one of their Geshas) and the two times I've had beans imported by them, they've been excellent (this time, and a couple of Blue Bottle's roast of their Nekisse a few years ago).

The Gesha had no body, was very sweet (strong caramel and pineapples reminded me of teriyaki chicken), and not enough bitterness. It was kind of like tea. The Kemgin was on the sweet side as well with strong toffee notes and a long anise aftertaste, but had more body, and just plain tasted more like coffee. It's also quite a bit cheaper than the Gesha. Unfortunately, it's sold out now, but hopefully they'll bring it back soon.
post #3670 of 4120

In regards to Black Cat the bag I bought over the weekend is not as "sweet" as the last, which is a good thing.

 

Any rec's on espresso, Red Bird ??

 

Thanks & enjoy

post #3671 of 4120
I had some gesha from Panama. A little over roasted in purpose. Tasted kinda like medicine

QPR wise I really like hair bender for espresso. It's a lot less sour than it used to be
post #3672 of 4120

Klatch Belle Espresso was most consistently sweet+chocolatey espresso for home use I've tried so far. I used to buy 5 lb at a time and freeze the beans in batches. 

post #3673 of 4120
Quote:
Originally Posted by A Y View Post


The Gesha had no body, was very sweet (strong caramel and pineapples reminded me of teriyaki chicken), and not enough bitterness. It was kind of like tea.

That pretty much describes any Gesha I have tasted. Light bodied, sweet/floral, tea like finish. Some love it, others don't. I happen to love it because it is so different from anything else. Plus, I buy green from Sweet Marias and roast at home, so my costs are lower.
post #3674 of 4120
Quote:
Originally Posted by t3hg0suazn View Post
 

Klatch Belle Espresso was most consistently sweet+chocolatey espresso for home use I've tried so far. I used to buy 5 lb at a time and freeze the beans in batches. 


Ideally what I would like is a base bean which I could buy in bulk/freeze (kilo) use, then try others as I choose. Go through 14oz in seven to ten days. Have tried the Stump Town...Been likening the BlackCat as of late. Mostly because it is readily available.

 

Will try the Klatch Belle soon

 

Thanks for the input & enjoy

post #3675 of 4120
Paging @patrickBOOTH and other darker roast fans who want to buy from smaller roasters. Have you ordered from Fundamental before? The interview is sort of interesting in the same way Coffee Contrarian is interesting.

http://www.funcoffeeco.com

https://beanbox.co/blog/fundamental-coffee-company-seattle/#sthash.UNCi42gG.dpbs
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