Yesterday’s was Ethiopian:

Today’s was Costa Rican:

Both very light roasts, both excellent.

When I started brewing V60’s I was only drinking dark roasts and mostly stuck with 85°C water. As I got lighter, I got hotter, but now I’m starting to get cooler again even with really light roasts and I’m really enjoying that combo.

Yep! Hatch and Pilot have become my go-to roasters as of late. Pilot is from Toronto, Hatch is just outside Toronto.

Yeah sort of, actually! I hadn’t thought of it like that but that’s definitely what it is. I guess it makes sense I like it so much then, given my recent obsession with soup on my Robot that I keep posting about.

Hatch was recently selling a TNT Lab Geisha for $85/100g and I was really tempted to try it just because, but decided against it. I’d still be curious to pick it up if they get it again the next time it’s in season. But that’s the most I’ve seen from a roaster in my local-ish area. For the most part, I’m content with my $30/300g bags. I’ve gotten some really excellent bags at that price.

While I’m not an oilers fan, I really hope they win because McDavid desperately deserves the cup. With that being said, knowing my luck, my prediction is they’ll lose in the finals to an American team. Probably from a city that’s not normally big on hockey. I really hope I’m wrong though.

I just paid $30 CAD for 250g of the bag I posted a couple days ago (Pilot’s Black Moon). I thought that was on the higher end of acceptable. The equivalent of nearly $45 CAD for only 200g is definitely quite steep. It does sound really interesting, though.

I look forward to hearing your thoughts!

Sorry for taking so long to get to another bean review post. I’ve been distracted playing with my new Cafelat Robot and DF54. I’ll try to get the rest of these posts out soon.

I’m wanting to experiment more with ferments, good to know that’s something of a specialty of theirs.

Oh I know that name, he’s from El Paraiso right? Hatch, based in Markham, Ontario, carries a lot of his stuff. I’ll have to keep an eye out for that variety showing up on their site.

That sounds very promising, unfortunately after looking them up they seem to be an American company so I’ll have to pass. Maybe one day I’ll get a chance to try a sample or something, but I’m not looking to support any businesses down south at the moment.

Give it a try and report back! I’d love to hear your thoughts. If it doesn’t work out well, I may be able to help too. Everyone I’ve given soup to has loved it, so I’m sure if you like really light roasts, you’ll love soup.

If you’re using the pressure gauge, really try to be as low as you can go. Max 2 bar for the pull but ideally less. I don’t have a pressure gauge on my Robot so I don’t have experience with that, but that’s what I’ve read online.

It really is the best, isn’t it.

Hell yeah! It’s the best. I’ve only had it a few weeks so far but it’s already the best coffee purchase I’ve ever made.

Unpressurized espresso.

You need a either a manual lever (like I have) or a machine with pressure profiling to do properly. Grind your beans quite coarse (take your average turbo shot burr gap and double it, then take your average pour over burr gap and cut it in half, that’s your range for soup. I’ve been finding around 450um to be a pretty good sweet spot, personally, which is around a setting 40 on my DF54). Then, use as little pressure as possible to get a nice pre-infusion, I’ve found around a 10 second pre-infusion to work well, then just barely increase pressure to pull the shot. For my Cafelat Robot, I use just my fingers pulling down on the arms of the Robot for pre-infusion, then use the weight of my hands to pull the shot. You should end up with next to no crema, and a longer ratio, in less time than your standard shot. I’ve found 1:3 to work really well for my tastes, and that takes around 15 seconds. You can do different ratios though, I’ve seen people to 1:8 or even higher. Soup is super forgiving and not a strict definition at all. It works best with ultra light roasts. You should end up with more of like a really strong pour over vibe.

That might sound a bit complicated but it’s honestly the easiest brew method in the world, aside from a full immersion brew like a french press or something. But it’s way easier to get good results with really light roasts than pour over or regular espresso. Once you actually do it a couple times, you’ll realize just how easy it is to do. It’s great.

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Those look super cool. Totally up my alley. I know you’ll be enjoying every drop from that bag.

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NHL stats are just for the regular season since everyone plays the same number of games during the regular season. If the Oilers miss out on the playoffs one year, it wouldn’t be too fair to McDavid if the other superstars got extra games to improve their season’s stats where he didn’t.

To put it into an example, let’s say you’re comparing the seasons of two players, A and B. Player A makes it to the playoffs, player B doesn’t. Player A scores 46 goals in the regular season and 5 in the playoffs. Player B scores 50 goals in the regular season. If you include the playoffs, it looks like player A was the better goal scorer for that year, but that’s only because he played more games. Getting to the playoffs is a team victory, not just an individual one, so punishing a great player stuck on a bad team by having other players who made it to the playoffs have comparatively better stats isn’t fair.

Playoff stats are still tracked, just separately. So you can still compare with playoff stats if you want to, it’s just not the default.