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Oh, so close. It's Ethiopia Kochere Hama! https://royalcoffee.com/wp-content/uploads/2018/09/CJ1228-41757-Ethiopia-Kochere-Hama-Raised-Bed-Tej-Process-Crown-Jewel.pdf I probably over roasted the fruit and florals out of it but it but it works better for me as espresso at the darker roast. I'm...

@Br3w4u Upon opening the bag I smelled cherries, flowers and spices. Upon grinding the bean the aroma was cinnamon, nutmeg, cocoa and tobacco. I brewed on the Aeropress using their basic instructions. The hot coffee was fruity with a pomegranate foreground and light grapefruit in the background...

I have 4 mysteries to solve. Thanks @Br3w4u !

@applescrap Are you using the porta filter without the pressure basket, with a non-pressure basket or did you modify the pressure basket somehow?

I see a flair in my future. It would be a robot except for my arthtritic hands.

Has anyone purchased beans from https://copantrade.com/ or https://www.genuineorigin.com/ ?

I started my first B. Linens cheese 25 days ago. It's getting soft and can't support it's shape. I found a larger container and have it on it's side now, maybe I can iron it back into a cylinder. Some of the damage is from my handing. Don't pick up a 2 pound soft cheese by grabbing it from...

That looks lovely!. I have my first b. linens cheese going now.

$1638 for a 2oz roaster? Not me!

My balls are getting hard!

I'll play!

It is. Gruyere will need to be washed with a light brine solution 2-3 times a week.

Mine was 3.0oz green 2.45oz roasted so we're all in the 18%-18.5% range. Most of my previous roasts check in around 15%-15.5%. First crack was about 1 minute later than usual and I dropped it about 1 min later than usual. This was outside at 40F.

My Legacy Farms beans shifted gears today and had much more flavor than the previous days (4 days post roast). I've been mixing it 1 to 1 with some Ethiopian Kochere Hama for some excellent espresso, cappuccino and aeropress pours. I roasted it for 7.5 mins which is about 30 seconds shy of...

A new 'puter!

I have entered

The higher the moisture content of your cheese and the higher the humidity, the greater the chance of mold. You can prevent mold from forming by washing the cheese surface frequently or you can wait until you see mold and then wash it off. However mold seems to grow exponentially so get at it...

This was my first cheese. I made it plain. I did not like it, it was just too bland. I took what I had, vacuum bagged it and tossed it in the vegetable crisper in the fridge. I forgot about it. I found it a month ago when it was 12 months old. Now it tastes like Cabot's Seriously Sharp Cheddar!

You have made another great cheese. Congratulations!