Tag Archives: espresso

Brazil Moreninha Formosa

Roasted on I-Roast 2 Rec 2, stopped with 2 minutes remaining.
Full City to Full City +

2nd day: espresso, slow drip, 45 second ristretto, gorgeous naked flow. Extremely creamy, long aftertaste. Hint of spice, chocolate notes. I think taste will be more pronounced when it peaks later. Will be better tomorrow or day after. Needs more rest. Fantastic RISTRETTO roast. I’m in love! What have I been doing blending this with Zambia? This Brazil is great on its own. KS, take note, I know you have some left, don’t waste blending it.

How To Make Coffee Liqueur [instructables.com]

This next article certainly won’t be a contender for WBC’s signature drink but would make for a livelier drink of choice for our next group meeting.

The article shows using espresso made from a Bialetti moka pot, but use a better alternative to making the espresso if you have it. Thankfully, my days of drinking Bialetti “espresso” are over.


How to make delicious coffee liqueurMore DIY How To Projects

Ethiopia Yrgacheffe Idido Misty Valley 2008

I was introduced to Idido Misty Valley when I had coffee at fellow coffeegeek Kai Seng’s place last year. It struck me as a cup full of floral notes. At the time, Kai Seng had blended it with several other beans. I had wanted to buy it straightaway but Idido Misty Valley is a bean that doesn’t stay long on the shelves. I’ve read of some coffeegeeks who keep their lists of Idido Misty Valley sources secret from their spouses, much less their peers. When I caught first sight of the 2008 crop, I grabbed them and was quite lucky as I took the last batch my source had to offer. So, here are my cupping notes.

Ethiopia Yrgacheffe Idido Misty Valley

Crop: 2008

Roasted to Full City +.

Day One

I did only one double shot. I separated half as espresso, the other half as americano. The naked pour had tremendous dark chocolate crema, very good tiger-striping. In the cup, the crema was speckled. For aroma, I detected notes of chocolate, fruit, heavy on florals,  As espresso, it was like drinking unadulterated perfume which was very difficult at my stage to discern the different tastes.  As an americano, which I diluted to a 4:1 water espresso ratio, it was winey, slight chocolate, slight lemon fragrance towards the end, fruity. A coffee that comes to mind when I drink the IMV is Panama Hacienda La Esmeralda, the finish is unlike coffee but closer to tea. I am so tempted to make a second shot. This coffee still tastes very fresh and I think it deserves a rest of at least 2 more days. I just hope it will last that long.

Day 2

Aroma has more milk chocolate and floral notes. The naked pour is more intense today.  Heavy chocolate crema with speckling.  Despite making my grind half a notch coarser on the Compak, the pour is slower today. I flushed the group to a cooler temperature of 198 than yesterday’s 202. This coffee is extremely forgiving. a huge contrast to Square Mile’s Winter Espresso.  Pronounced chocolate and winey notes.  More fruit towards the end. Mild bodied.

WBC 2009 Atlanta: John Jhi Chiang Ting Singapore

Coupled with the bad internet connection, I could only catch every other frame during John’s routine. The emcee is James Hoffmann, WBC 2007 Champion, now at  Square Mile Roasters.  Anyway, here are whatever pictures I could take during the event. As John says in his routine, “Please enjoy…”

John pours latte art in front of judges.

The familiar “tap tap tap”, dosing coffee grounds into the portafilter

John pours water for the technical judges.

John explains his signature drink, “Summer Blossom”.

John calls “Time,” signaling the end of his performance and is being
interviewed by James Hoffmann.

John thanks everyone for their support, especially the ones cooped
up in Singapore, watching his performance at an ungodly hour.


James Hoffmann.

Colombian El Descanso / Brazil Moreninha

I’ve had enough of the i-Roast 2 presets. I programmed into PROG 3 the following:

Temp/Time      Period
380F/3:00       12:00 – 9:00
450F/4:00       9:00 – 5:00
480F/4:00       5:00 – 1:00
400F/1:00       1:00 – 0:00

I roasted 90 grams of Colombian Cup of Excellence El Descanso and 60 grams of Brazil Moreninha Formosa. 1st crack was at -6:00 and 2nd crack was at -1:30. I was extremely pleased with the evenness of the roast.

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After a rest of just 1 day, I pulled 2 shots, the 2nd with a slightly coarser grind setting.

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Both drinks had slight fruited tones with a floral finish. I feel the fruits will be more pronounced on the 3rd day. This is one program I’ll be keeping.