I like fruity notes, but not acidic notes. They usually come hand in hand, though, so I take what I can get haha I'll add that to the list. I do tend to like Ethiopian coffees. Thanks!
I tasted the Italian roast today, and it was amazing. It's not 100% degassed, yet, which is to be expected for a darker roast 3 days out. I'll wait a couple more days before I try again.
Is it because it came in like a wrecking ball?
Ooh! I love those types of blends, they're so interesting! I did multi-roast blends, and they were some of the most interesting roasts I've ever done. It just takes so much longer to roast, since I have to basically roast several singles to make the blend. When it gets warmer, I plan on making more of them. I started saving up for the 42, and I will add deMello Roasters to the list, too. They seem very good, too. Any specific roast that you would recommend?
Hahahahahahahahaha!!!!!!!!
I bite my thumb at you, sir! And at you, as well, sir!
It's definitely not expensive, and is very reasonable for decent to good roasts. I didn't mean to sound as though I was implying it was excessively priced (I wasn't implying that). Sorry about that. I only meant to ask if it was worth the price for the quality. For example, sbux, to me, isn't worth the price tag (even though it's not expensive), because I don't like their coffee. That sort of thing. The vibe sounds amazing!
That sounds amazing (the 42)! Italian roast and Italian espresso is what got me into espressos, and I love them deeply. I've since move all over the world, in terms of coffees, and I've generally settled on medium and medium/light roasts, instead of the darker Italian. Nevertheless, I still find myself going back to Italian roasts every so often. Actually, I just roasted an Italian roast today, and I can't wait to try it once it degasses enough. In your opinion, is the 42 worth the $20?
If you remember, when you do taste it, let me know how it was. I wouldn't mind purchasing some for delivery, if it's worth the pricetag.
Now you tell us? Where was this when Betty White was still around?
Wow! That looks amazing!
Which brand and roast, and do you recommend them?
Moka pots are great for many reasons. One of those reasons is that you can get good coffee out of almost any reasonable grind size. My recommendation would be to play around with it, taking notes on grind variables and resulting taste profiles.
If your grinder is a blade grinder, I would recommend to grind to just as the grounds start to stick to the bottom. For me, that's about 20± seconds for the 4 mark. I only usually use a blade grinder at work, and only sometimes, as I prefer a burr grinder. Don't grind finer than espresso, or you risk a pipe bomb type of explosion. Moka pots can be subjected to massive amounts of pressure during the brewing process, and too fine of a grind can clog the release, essentially creating a bomb (one of the scariest days of my life).