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talkingloud

@joyofgoodcoffee

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brewing coffee:
5 nov: @littlegreen.shop 10-13
6 nov: @tokofrederik 930-1130
@cademo.coffee 1230-1430
dm for collab & consultations
beans for sale at:

POSTS STORIES REELS

Just finished brewing a nice, well roasted and clean natural processed @cademo.coffee with quite some fermentation notes appearing. The more boozy notes are still not my cup of tea, and today went as low as 81 degrees Celsius softening them and letting the other notes shine.

Curious to see if I can take it one step further, will be discarding 1/3 of the bloom for my next brew, an advice I heard for the first time from @thecoffeechronicler . by @joyofgoodcoffee

It is with immense pleasure to announce that @stillcoffeeroasters now features in our webshop https://www.joyofgoodcoffee.com, having seen the inception and first-rate development of Still from up close with full admiration.

We are equally pleased that we have new and fresh coffees from @seriescoffeeroasters
available to be dispatched right away. It has been a true pleasure to be in contact with them, and I wish I, and you, could visit them in Bali. Being able to brew and drink their coffees is an enjoyment on its own, letting the #indonesiancoffee origin shine with their light and comfortable roast style.

Lastly there are two unique, very lightly roasted coffees available by an upcoming roaster, one sourced by @balance51.coffee , the other from Kenya. They may be somewhat of a nice challenge to brew given their light nature, but when you get them right you are certainly rewarded. by @joyofgoodcoffee

September. Mostly.

📷 4&5 @robinvekris @restauplant by @joyofgoodcoffee

Very excited that we will be placing our special group order with @seriescoffeeroasters from Bali in a few days! Until Sunday evening 13 September orders can still be placed at https://www.joyofgoodcoffee.com/

In addition to the group order, really pleased to announce that @onyxcoffeelab.eu coffees are now also available in the webshop.

And very proud to say that a very lightly roasted Kianamui #kenyancoffee roasted by a very good friend of mine, in whom I have full trust, can be found there as well. by @joyofgoodcoffee

https://joyofgoodcoffee.com/ by @joyofgoodcoffee

It is with such a pleasure that I can announce the release of our website and webshop:

https://joyofgoodcoffee.com/

The initiative and perseverance of my son, who got into contact with @seriescoffeeroasters while doing an internship in Bali. The result is that now we are able to offer their beautiful coffees to start this new chapter.

Full appreciation to my son and to Ken & Vina from Series for making this happen. Hope you will be able to enjoy the coffees soon ! Looking very much forward :) by @joyofgoodcoffee

@cerapotta.jp @worldofcoffeeeurope ✨ by @joyofgoodcoffee

Sharing some of my daily notes on the coffees I brew. Trying for the main focus of these notes to be on the brewing process.

Brewed a washed Ethiopian light espresso roast today of a new micro-roaster about to launch, curious to see how it would come out as a filter brew.

Used Hario V60, Cafec Abaca paper, Pietro M-Modal burrs grind size 6.5, 1:16 ratio, 93C, Akvo water 60 ppm, bloom + 2 pours, pouring speed 3-4 g/s, total brew time (tbt) 2’26.

My conclusion: a nice coffee, happy to drink it often; off brew sweet !, when it cooled down and in the linger, some bitterness toning down the sweetness (bitterness remains though within limits). Explicit fruit notes (raspberry, orange, apricot). Measured the extraction yield (EY), which is on the lower side (16.78%); I do recognize the underextraction in the taste; almost as if it is that which gives room for the bitterness to tone down the sweetness.

My intention with today's brew was actually to try to reach a higher EY than previous brew (parameters used then: Pietro 6.2, 1:15 ratio, 90C, tbt 2’41, EY 17.18) to see how it would change the taste, though without success. I did use a higher temperature and longer ratio today; probably it was the somewhat coarser grind size (which I had selected as I considered the tbt of previous brew to be a bit long) that contributed to the lower EY.

Given that the overall impression and rating I gave for previous brew was a tad higher than today’s, my recommendation for next brew is to revert to a finer grind size; since the beans are getting older, opt for Pietro 6.0 instead of 6.2. In order to try again to increase the EY (with the same objective to find out if that would result in a more tasty cup), choose 1:16 instead of 1:15 (likewise I did today). I will also keep the temperature the same as today, 93C, as it did not have seemed to increase the roastiness (1 out of 5 rating for both brews).

Comments, observations, tips, very welcome.

@cafec_japan
@hario_official
@pietrogrinders
@digitizefluid
@akvowatersystems
@fellowproducts by @joyofgoodcoffee

gratitude :)
@chyntyamd - @cademo.coffee , making signboards for @littlegreen.shop & @tokofrederik by @joyofgoodcoffee

THE SEOULFUL SATURDAY FLIGHT ✈️

3 drinks.
3 bites.
1 soulful journey.

This Saturday we’re bringing a small flavor lab to Den Haag.
Coffee, Pu’er & Kimbap — paired, not random.

Come taste:
☕ The Bright — hand-brew coffee + classic kimbap
🍵 The Bold — raw Pu’er 7542 + tuna mayo
🪵 The Deep — ripe Pu’er 7572 + bulgogi beef

Simple. Bold. No overthinking.

📍 Seoulful Chicken & Bibim
📍 Wagenstraat 146A, Den Haag

🗓 Saturday, May 2
🕐 11:00 – 14:00

Limited spots / walk-in vibes.

See you there.

#denhaag #thehague #denhaagfood #popupdenhaag #specialtycoffee by @joyofgoodcoffee