this post was submitted on 28 Jun 2023
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Coffee
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I got the mystery beans from Foundry in the UK. It seems to be a natural process if some kind with tiny little beans. The ferments notes work especially well as espresso.
Have you tried the whiskey barrel–aged coffee from Dark Woods? If so, are they similar by any chance?
Haven't tried that one, but apparently that's a washed-process with vanilla listed first in the tasting notes so I'm gonna say no, I don't think it'd be similar.
What's your espresso set up look like?
Gaggia Classic (with PID mod) - Mahlkonig/Baratza Vario, which I recently swapped from ceramic to steel burrs.