Souce's Coffee Discussion Thread

still waiting on an answer! I'm lookin 4 sumtin knew
Not @Souce but try to find a local roaster with good reviews. Fresh coffee from a local roaster will usually be better than anything else. Vienna coffee in the Knoxville area, Mad Priest and Velo in Chattanooga, Brasshorn in Murfreesboro, Stay Golden, Honest Coffee and Crema in Nashville. I don’t know anything west of Nashville though.

I always recommend natural process Ethiopia coffees to anyone that hasn’t tried it. It should be sweet and have a strong fruit flavor but even if that isn’t your thing it’s worth a try.
 
B22E7762-0810-41C4-A87A-42B8652E6B63.jpegKenta nyeri ichamama peaberry espresso shot.
Roasted a couple weeks ago. The roast got away from me a little bit and it went darker than I intended so I decided to use it for espresso. And it’s been very good. Smooth, pleasant acidity and sweetness. No bitterness or smokey flavors.

It was my third time roasting these coffee beans. Kenya coffee, specifically peaberries have been hard to roast. They’re very dense and require slower heat, from my experience anyways. First time I roasted them, they skipped first crack and went straight into a rolling second crack, which is a dark to very dark roast, still drunk it cause I’m not gonna waste coffee and it was a learning experience. Just tasted like a typical smokey/Starbucks roast.
 
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