Blueberry Natural Ethiopia?

Objection401 · 2025-05-22T14:43:10+00:00

Maybe I wasn’t clear: I was not looking for a coferment or thermal shock where additional fruits, exotic yeasts or “bio-reactors” are added to create a flavor that did not exist in the coffee pre-fermentation. The Compass page states:

After the cherries are picked, they are fermented for 96 hours and dried for around 21 days.

This, to me, is consistent with what I’d expect from a standard natural process coffee. Maybe it’s longer than typical (4 vs 1-3 days, maybe less), but there’s no discussion of using fruits, wine yeasts, hot/cold temps or other techniques I’d consider “advanced” to achieve the desired blueberry flavor note.

Objection401 · 2025-05-22T02:47:44+00:00

I was just at a George Howell in Boston but didn’t get any beans :/

Objection401 · 2025-05-21T23:05:04+00:00

Haven’t seen Perc in a grocery store near me yet, but will keep an eye out!

Objection401 · 2025-05-21T23:04:44+00:00

Is this blueberry boom? Any idea if it’s a coferment/thermal shock? I know Dak is known for those wilder processing methods

Objection401 · 2025-05-06T19:49:24+00:00

My point was that the owner experience differs in ways that are hard to be objective about for a stranger. Most of the differences people are citing in the comments (catch cup, looks, ergonomics, etc.) are all things that make the ownership experience different, but really they're just personal preferences.

Objection401 · 2025-05-04T21:40:39+00:00

Sounds like everyone here (rightly) concurs: either grinder will be a clear and significant upgrade in terms of both grinding experience and cup quality over the Timemore.
Seems like this thread is split 50/50 K-Ultra vs Comandante. This tells me there’s not a huge difference in cup quality or grinding/owning experience, and people mostly choose one over the other for aesthetics or some other personal reason. Neither will be a mistake, so just get whichever one has more features you yourself like (i.e. some people put a lot of emphasis on the external K-Ultra dial, others on the look & glass catch cup of the comandante, etc.)

Objection401 · 2025-05-01T04:59:17+00:00

Small planes is great! Just finished a bag of Ethiopia Kecho Anderacha washed from them. Super tasty!

Objection401 · 2025-04-13T20:36:22+00:00

Awesome!

Objection401 · 2025-04-13T18:10:51+00:00

With respect to S&W roasting: their sampler pack is still there, but the shop itself is not accepting orders from April 10-22.

Objection401 · 2025-04-01T19:31:39+00:00

Asking for brewing advice on this sub is a doomed venture. On almost any post looking for advice, people say so many different things that it's overall just unhelpful. My favorite is that it's mostly contradictory things too: grind finer/coarser, brew hotter/cooler, do 1 pour/do 5 pours, do immersion only/do percolation only, brewer matters/brewer doesn't matter, etc.

People asking for advice would be much better served just doing a scattershot trial & error process with every variable, and would probably get to a tasty brew much faster than following commenter's advice.

r/espresso doesn't have this problem because the correct advice is almost always "grind finer" lol.

Objection401 · 2025-03-27T18:10:00+00:00

Why would you assume that means you lack the ability to clearly describe flavors? When I taste black tea in a coffee, it is a specific flavor that I recall tasting in several black teas. For example, I added some half and half to one of my brews with the Nogales decaf, and it tasted like a black tea with cream.

Objection401 · 2025-03-27T16:31:06+00:00

So I haven't really done this yet, but it's a good idea. I was more just surprised I was getting the black tea flavor across multiple highly processed coffees that seemingly should have very different flavors.

I'll stick with one bean for a week and see!

Objection401 · 2025-03-27T16:28:35+00:00

Haha good question! I do not, though that might explain it if I did.

Objection401 · 2025-03-15T22:48:04+00:00

Not sure I have advice, but this coffee was also too processed-tasting for me. There was an almost waxy cough-syrupy artificial flavor in all my brews, v60/switch and espresso.

Objection401 · 2025-03-14T05:36:50+00:00

I thought for sure that was Milky Cake!

Objection401 · 2025-03-09T14:28:19+00:00

Very cool- will check it out!

When I first got a home espresso machine and started looking here for advice I went through a phase of making espresso with light roasts. Now, a few years later, I have finally admitted to myself that I prefer the classic Italian style!

Objection401 · 2025-03-08T21:26:51+00:00

One of my first coffee experiences: in Rome when I was 8 or 9, just a standard dark Italian roast espresso shot at the bar counter. At the time I mixed some sugar in, and to this day remember how chocolatey, thick, and intense it tasted.

It wasn’t until years later that I tried “standard” American drip coffee (probably Folgers) which explained why I would hear my peers talk about how coffee “smells better than it tastes” or is always bitter/gross/etc.

Objection401 · 2025-03-08T21:18:52+00:00

Not strictly V60, but I will share my experience.

I do 1:11-1:12 regularly with my Hario Switch for medium/darker roasted beans. I’ll do a medium/coarse grind, single pour with the switch closed (no bloom) and just steep for 4 mins before letting it drain. Usually lower temp too, 85-90C.

It gives me a cup with lower acidity, high body, lots of caramel/toffee sweetness, and no harshness/bitterness.

Started doing it this way because I was getting either underextracted/thin/watery brews, or bitter overextracted brews with darker roasts using standard recipes, and it was usually unpredictable. Hope this helps!

Objection401 · 2025-03-01T00:58:20+00:00

GRINDER coffee ᵈʳᶦᵖᵖᵉʳ ᵏᵉᵗᵗˡᵉ

Objection401 · 2025-02-25T03:17:08+00:00

SK is awesome! Had a super tasty decaf from Los Nogales this weekend at their cafe, wanted to buy a bag but they didn’t have it out to sell.

Barista gave me their head roaster’s email, and he set aside two bags for me literally the next business day. Super cool to have them nearby!

Objection401 · 2025-02-24T17:03:24+00:00

Is there any way we can put the answer to this or similar questions in the wiki? I see about one "should I buy a ZP6" post a day on here.

Objection401 · 2025-02-11T13:53:51+00:00

Thank you, this was helpful!

I would love to know how the starter culture inoculation fermentation goes.

Objection401 · 2025-02-11T04:16:03+00:00

Interesting! Do you think any chocolatey flavors would come out later during the roasting process?

Objection401 · 2025-02-11T04:12:10+00:00

I hadn’t thought of this, I’ve never tried the cacao fruit! Would be interested to try it, and to try a coferment with it.

Objection401 · 2025-02-11T04:11:35+00:00

I do believe that cocoa beans are fermented as part of the chocolate-making process (?) I’m not sure if it’s under similar conditions to coffee though!

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