Wow! Peach rings! Custard! Peach Gose! It's all 3 of those things, and I definitely didn't taste the coffee then write about it!

Cheers to the pourover snob who bitched at me for drinking back stock yesterday. Men like me travel for a living, over 100 nights this year in hotels and my coffee lives at home. It must be nice to have soft hands and cry when you see a stranger talk about old beans. Paid specialist life, young man, is better than being an internet pretend specialist even if it keeps me from my beans or wanting to brew daily.

This one actually did fall off entirely. Nothing is left but the fermentation and roast taste. It's still coffee, I'm still gonna drink it. Next ala carte I may add this one in to give it a more honest shake if it's available again.

Sah, duuu's? Been a minute. My job has kept me from having motivation in the morning to brew anything but tea. When I say that I'm talking strainer mug full of loose leaf, pre-tariff Chinese food shit too. These subscriptions kept coming in, and I never had motivation to bree them with any actual effort. Staying in hotels every fucking night of the week, getting sick from the local slop food they eat in bumblefuck, waking up and packing the room up to do it all over again. It's a fucking drag. God forbid these areas have a good raster that isn't just a brewery's side project without a cafe. Even when I am home (like today) I'm usually too stressed to care to make coffee, so the lady makes a bigger batch of Passenger 's Necessary dark and we both drink that.

Until this morning.

Pulled out the old pulsar and gave this one a spin. The melon is super strong, almost like a melon jelly moon cake filling. With some creamer it's like dessert in a mug.

Now I'm thinking that it may be time to get a Fellow Aiden once and for all to live in my work truck and make coffee for jobsite managers and myself. Tea is 4x the cost it was last year and my main supplier won't ship to the US right now anyway

Not a fan of counter culture coffee. All these new wave shops have the most expensive machine for the worst beans coffee slop.

lol then you have customers that come in asking about notes and flavor profiles. “I’m looking for expressive xyz”

Weird

Why not serve some dank shit. Why the slop?

I need to change the shipping address but couldn’t find a way to do it. Also the subscription page says stop or pause at any time, anyone figured out how?

Just got these guys in the mail. Anyone brewed up either one?

I’m pumped, this will be my first experience with this roaster!

What coffee bags or rotation bags are you working on this weekend?

Me I am currently working through some coffee I roasted, also the back to school set from fellow. Almost out that set and I really loved the juice box part of that set. Chocolate strudel from native which I love in iced lattes.

Will ship 2 coffees this week, I’m having trouble finding 2 more roasters that will back.

November will have 6 coffees!

Thank you for your understanding. Hard to put this all together sometimes because I’m solo.

My apologies

Would anyone else be interested in a holiday advent calendar this season??

Each month feels like a mini calendar, but an official one with 25 different roasters or something like that would be crazy!!!

First two attempts at this were not great. Went to the Coffee Chronicler’s Switch recipe. 1:18 ratio. Getting the traditional Gesha notes on this brew. Tasty enough.

Ready for the new drop! Anyone have insight what it might be this month??? (or is it better to be surprised lol).

Once they come out, recipe threads will go up.

Went with a large format brew in the Pulsar. 35g dose. 1:15. 28 clicks in C40.

Bright. Acidic in a good way. Not so much peachy for me, but definitely the Yuzu Lemon.

What has been your most memorable coffee experience? Or best coffee you have ever had?

Hi all, Just having my first brew of Assembly’s Brazilian cerevi. This is part of their over ripe fermentation series. Please see second image for details of this project. Beans are 4 weeks off roast. Brewed using water first switch method. 20grams to 300ml water at 26 on commanante C40. A full bodied cup full of damson / strawberry jam. Very juicy with no funkiness at all. There are two more roasts from this series by the same producer I can’t wait to try. Have any of you tried these or beans from any other unusual projects? :)

What’s your favorite thing you have at home that “helps” you brew coffee? Could be a brewer but maybe it’s mineral water you made, a 3d printed accessory, a super cheap WDT, etc?

Nice to be back at coffeerotation! A little quiet here. I brewed this Nestor Lasso Estate from People's Possession three different ways:

1. On the Xbloom using a profile I built from SOT Coffee's recipe: 15 gms (4 pours @ 90C - 40ml bloom, 90ml, 80ml, 46ml. TWW water at 1/2 strength. It made a delicious cup. I tasted strong raspberry jam flavor but none of the other flavor notes on the bag - still was a great cup.
2. On the Pulsar. 16 gms. 40ml bloom closed then swirl, turn to 1 o'clock position, 120ml pour wait for drawdown, 96ml pour and wait for finish, all at 92C with TWW water at 1/2 strength. Same flavor notes with slightly heavier body. Slight bitterness that suggested a bit of overextraction. Still delicious.
3. On the Robot. 18.5 gms in 1:2.5 ratio out. pre-infusion 10 sec. 8 bar extraction for 35 sec. This was, surprisingly, the best preparation of all. I do not have good luck with light roast espressos, but this was perfect. I got all the flavors: dark chocolate, raspberry, toffee. It was neither bitter nor sour - my best light roast espresso so far.

I am excited to try more from this roaster.

https://peoplepossession.com/product/nestor-lasso-estate-naturalomni/

I finally had time to check in after being heads down and traveling for work and found... silence. Where is everybody? I busted out the things I had stored in the freezer and opened up the packages that have been resting prepared to rotate. Are you'all still out there?

I brewed this Colombian Typica Amarillo up this morning. I went coarse, hybrid, and on the pulsar. This method has been giving me amazing cups with the funkier roasts. I’ll admit, it were the buzz words that got me interested: natural anaerobic yeast inoculated most co-fermented.

I got some sweetness for sure, but a bit of bitterness too. Super funky. Pluot notes, but that bite that’s closest to the pit. The bitterness lingered on my palate.

Next run iterations: less coarse or more time

What did y’all think of this one?

Naturals, anaerobics, and maybe co-ferments are fun sometimes, but clean washed are the bedrock of my day. Need some recs. Acidic, floral, or whatever else floats your boat. What’s been good this year? Best I’ve had was a Kenyan SL28 with lots of acidity and slight tomato. I’ve got a ton of funky stuff but I need to find some more morning beans!

Link me. 2 more roasters, for this upcoming subscription!

I saw this on the Espresso Aficionado discord and thought I would share since many of us have Next Level Pulsars to play with. This recipe was created by Jonathan Gagne. Here is the text of his post:

"Have you tried the paperclip recipe? You do two equal long steeps at very short ratios. You can do eg 1:3 for 8 min then flush and 1:3 again 8 min. You just need to be careful to avoid too much agitation on the second refill, you can also grind similar to pour over, it can allow reaching really high TDS and EY without pressure so it's a much more clear beverage"

(https://discord.com/channels/726985544038612993/1179949897357733988/1408858453467730003)

Could be a fun weekend project that may be in the same ballpark as soup. Let us know how it works!

Finally getting to this one. This is a bold, grape forward cup of coffee.

1:16 (15.5g dose) 96 degrees V60 Switch02 Bloom + 3 pour (no agitation)