Chemically Imbalanced (espresso-jogged screeds)

float like a butterfly, sting like a bee

she likes her sleep. which leaves plenty of time to play housedad and tease some flava from the new yirgacheffe. it’s getting there. for one thing, i’m roasting it lighter than anything i’ve used for espresso to date, and i admit to some long-held habits that were hard to shake. not even a hint of a second crack on these beans.


a three-day batch finally yielded a serious profile to work with. pulled some underdosed shots (nothing worthwhile, yet) and some hot ones. i’m more convinced than ever that this bean likes the cold brewing temps (something i need to pinpoint with more accuracy in coming days … my guess is it’s 99-100 degrees or so). i’m temp surfing it audio-visually for now. here’s an early shot that developed nicely and was big on the raisiny/dried fruit notes (view left to right; resize the browser window to get them all in one row; click for bigger versions).


here’s a later shot that went blond a bit prematurely and was more characteristically winey. much more citrusy.


the yirg just isn’t a heavy-bodied coffee. so no large cones of crema or robust mouthfeel to assault the pressure points. but the fruits and extreme wine tastes just float right in and wow you. a lot to woo out of this thing. more as i discover it …