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spro @spro
Joined May 2008
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spro@spro
23 Jun 2011
panama flores de boquete: finally roasted espresso appropriate. sweet, nutty pastry. must. resist. urge. to use "marzipan."
spro@spro
11 Aug 2010
CRAISINS. sage too. the city burundi bwayi makes a scintillating - and very light - espresso. 19g dose, pulled at 199F, 31 secs, 2.75 oz.
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spro@spro
11 Aug 2010
roasting up the first burundi bwayi batch. trying a lighter finish than i've almost ever dared. here's hoping for a unique SO espresso.
spro@spro
9 Aug 2010
it's overly AC'ed & dead as the graveyard shift in the newsroom, but ehtiopia shakiso WP is fresh from the syphon, and it's all peach pitty.
spro@spro
9 May 2010
sulawesi toarco WP flatbean, in the syphon. suddenly molasses pastry becomes lamb - leg o' lamb - and some notes to teriyaki sauce. strange.
spro@spro
4 May 2010
the WP sulawesi toarco espresso KICKING IT this morning. cola, drambuie, pralines, pine nuts, dates.
spro@spro
4 May 2010
rare wet-processed sulawesi, toarco estate. a month into roasting, finally nailing some rad molasses cookie and cherry espresso notes.
spro@spro
1 Apr 2010
a rare wet-processed sulawesi spro, toarco estate. radical. heavy molasses pastry up front. massive, juicy red currant. spicy cinna. finish.
spro@spro
31 Mar 2010
byron holcomb's second-year crop, roasted, unbelievably, shy of first crack. but slowly. super-velvety red fruit (strawberry?). cantaloupe.
spro@spro
22 Feb 2010
lem butler's competition ethiopia shakisso spro on the riviera lever machine. rose hips&hints of malt. w/milk:massive malt/almond croissant.
spro@spro
29 Jan 2010
teka muramvya burundi over a looooow flame siphon. tastes like intense raspberry tea. #coffee
spro@spro
19 Jan 2010
some @counterculture kenya nyeri in a siphon. in france, using the lower-flame alcohol burner. sweet lemon cookie. orange flower.
spro@spro
5 Dec 2009
panama carmen dry-process microlot in a chemex. roasted with a mid-range temp drop. getting floralier! but still woody. also, butter cookie.
spro@spro
3 Dec 2009
first batches of the panama carmen dry-processed microlot. roast needs work. syphon-brewed: sweet woody notes, with thyme and oats. #coffee
spro@spro
24 Nov 2009
dilworth's brazil conquista:a tad overroasted (?), but tons of devil's food cake in the cupping bowl. as espresso: rum-ish. #cupping #coffee
spro@spro
19 Nov 2009
dilworth coffee's brazil conquista as espresso, 15 grams dose pulled at 197f. sweet nuts, tobacco, pepsi. #coffee #espresso
spro@spro
17 Nov 2009
the brazil cachoeira #espresso totally mellowing on day three, a sweet stream of raisiny juice with spicy honey underbite. #coffee
spro@spro
16 Nov 2009
the brazil cachoeira yellow bourbon espresso seems better fresher - 2 days out of the roaster. and sheesh: mango, prune, wet leaves. #coffee
spro@spro
11 Nov 2009
brazil cachoeira bourbon spro, roasted shy of 2nd crack on a slooow curve. 16g dose, 199f, 32-sec shots. like sprite with molasses. #coffee
spro@spro
9 Nov 2009
#votegvl -1 vote Liquid Highway @10best nice people doing good things. but the coffee needs work. http://votegvl.com
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