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咖啡討論區 All about COFFEE

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發表於 2011-5-14 13:19:33 |顯示全部樓層
Thank you for the link, useful info.

I got mine from the dealer of La Pavoni in Sydney.
;onion20;

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發表於 2011-5-14 23:43:28 |顯示全部樓層
Quote ( xyz_ps )

JCR兄及Niter兄, 呢個站有bottomless portafilter賣, 睇下幫唔幫到手:
http://www.espressoparts.com/PortafiltersBottomlessPortafilters
http://www.coffeeparts.com/misc/bottomless-portafilters.html

Niter兄, 原裝果隻最好保留唔好改, 否則有日可能會後悔 ;bb;


thank you! ;happiness;
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發表於 2011-5-27 23:42:26 |顯示全部樓層
今日黃昏在Telecaster兄的介紹下, 我專程去咗石峽尾的Cafe Golden一試世界上其中一款非人為抬價的最高競價咖啡Panama La Esmeralda Geisha (Mario Carnival 2010), 花香/果味都好厲害誇張, 如果唔睇住係用咖啡豆即時磨粉沖出來的話, 唔會知係飲緊咖啡, 仲以為係飲緊花茶果茶, 有興趣的朋友可以去一試呀! 講咁多, 我今日都只係俾咗$68/杯咋(唔知會唔會海鮮價) ;onion1;

下面係quote from 英國的HAS:

Hacienda La Esmeralda is a farm in the mountains of western Panama located on the slopes of Mount Barú, in the munciplaity of Boquete. This specific lot of coffee is grown in the Jarmillo region, which has an elevation of 1450m above sea level.

Price Peterson tells the story of the coffee and the farm where it grows:

"In 1996 we bought a coffee farm in Boquete, in the area known as Jaramillo. We had known for some time that the farm had good altitude (1450 to 1700 meters) and a nice slightly orange cup. It was an old farm with an interesting collection of coffee varieties planted by various owners over the years. We increased the plantings to about 60 hectares (part had been converted to a dairy) and basically ‘overhauled’ the farm. Much of the newer plantings did not come into production until the 03/04 harvest.

During the  year 2002 it occurred to my son, Daniel, that perhaps the cup of this farm was not due to an overall goodness, but rather perhaps there was one area that was producing an exceptional cup and, when mixed together with the rest of the production, a generally ‘good’ cup resulted. He tested this notion by cupping coffees from all over the farm. Sure enough, there was one small valley at the high end of the farm which produced the extraordinary cup now known as ‘Esmeralda Special’ – and which was the coffee that sold at the extraordinary price. The coffee on the remainder of the farm remains quite good, but not the really knock-your-socks-off cup of the Esmeralda Special.

We now know that this remarkable cup is the result of climate (cold), variety, careful harvesting and inventive processing. Due to the climate and variety, it is also a low yielding coffee, only producing about 100 bags at present.

We are not really sure yet whether this cup is the result of the micro-climate in the small valley, the rather unusual variety of coffee planted there, or a combination of both. We will be looking into this in the coming harvest. It is also a very low yielding area – again due to both the cool climate and very long internode variety. Thus it only produced about 50 bags this year and, hopefully, 75 to 100 in the coming harvest.

We do know that this coffee is NOT the result of intense selection – a common requirement for great coffees. We actually export a higher percentage of cherry picked in this coffee than in the rest of the farm. Likewise, it is not just coffee from the peak of the harvest – the quality seems to hold up from beginning to end. It is also not a ‘curiosity’ coffee – i.e. one that has passed through the digestive tract of an odd animal or originated in a isolated island in the middle of the sea. We suspect and hope that it will be a coffee that can be multiplied in Boquete to a point where reasonable volumes can be obtained. "

In the cup you get really bright lemon fruit acidty backed up with stone fruit, peaches and berries, fruit salad in a cup. There is a very interesting mint on the back of the palate that, for me, is unique in coffee.   
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發表於 2011-5-28 00:13:56 |顯示全部樓層
Quote from Sweet Maria re Panama Esmeralda Gesha - Mario Carnaval Lot

"We have offered Esmeralda Especial Gesha for a decade now, but only in the last 3 years has the farm held a private auction to market this famous coffee. This was a mixed blessing: on the one hand this careful separation of Gesha lots by location or plot on the farm, and by harvest date, meant that we could compare and chose based on cup quality. Indeed we found there was a huge range in qualities among the different elevations. On the down side, the competition would drive the best lots to extreme prices. At one time we paid $6 to $11 per Lb for this coffee, and now the prices for the lowest level of Geshas in the auction are $20. We simply buy the lots we think are best, and this year we bought two, Mario Enero and Mario Carnaval. The later is offered here, and it was a really outstanding lot of the 8 separations offered this year by the farm. Mario is the original Gesha area on the farm in Jaramillo, not one of the new areas they have since planted. It is located between 1500-1650 meters, harvested during the month of February, 2010. Gesha (often spelled, wishfully, as Geisha, but this is not correct) is a cultivar with strong Ethiopian roots. It\\\'s rare that a coffee varietal announces itself so clearly in the cup flavors as the Gesha cultivar does in Panamanian coffee. It\\\'s extremely floral in the aromatics, with loads of tropical fruit. It is light bodied and delicate on one hand, yet extremely flavorful and long-lasting on the palate. There is no other coffee quite like it. And other farms that have cultivated Gesha don\\\'t attain the cup quality of the best Esmeralda Gesha. We have bought this coffee in auction, and farm direct for years. The Esmeralda Gesha makes blind cupping almost senseless, since I can identify its amazing fragrance, aroma and cup flavors immediately when I come upon it in a \\\"blind\\\" cupping! It is that dry fragrance that lets you know right away what is coming when the water hits the cup: incredible sweet floral, citrus blossom, sweet honey perfume atomized into the air. In terms of intensity, fruited and floral aspects, wet-processed Ethiopians and Kenyas are more in league with Gesha than any other Central American coffee. But it is difficult to price this sort of cup character. And when it is as exotic ...no, extraterrestrial ... as the Esmeralda Gesha, it is even more hard to quantify. In tasting the Gesha coffees, the cup flavors might seem less intense than the extreme aromatics. As the cup cools, perceived intensity and brightness will increase exponentially.

Aromatically, Gesha from Esmeralda is always a treat. Sweet dark berry aromatics with a floral accent, Carnaval is the classic Esmeralda Gesha coffee for sure. The wet aroma has jasmine and ripe cherry notes, honey, brown bread, and soft milk chocolate at slightly darker roast levels. The cup has a light-yet-juicy body. Interestingly, after these knock-out aromatics, the first sip of the hot brew can be a little bit underwhelming. Wait for the temperature to drop a few degrees and it really "opens up." The sweetness and fruit juice aspects of this years Esmeralda are astounding. Interestingly, this coffee is slightly inverted this year: the first flavors on the palate are super sweet berry juice, a blackberry-blueberry-raspberry blend. Then on the finish and in the "afternose" there is jasmine accents. Usually the floral comes first, then a wave of sweet fruit. The acidity in this years Mario seems a bit more tame than last year, and I think I appreciate that. The cup has a better structure, well-knit flavors, brightness and body."

最緊要係, 杯Gesha要攤凍少少先好飲, 一路變冷, 香味竟然愈來愈出, 如果一上枱熱辣辣就飲, 會浪費咗杯啡, 可以飲D又停下, 等到最後果啖完全凍晒變做室溫先飲埋佢, 又唔同香味
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發表於 2011-6-17 16:46:11 |顯示全部樓層
有無師兄試過呢隻 Ethiopia Operation Red Cherry 呢?評價如何? ;request;
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發表於 2011-6-17 21:07:50 |顯示全部樓層
Quote ( Thomas_CHAN )

有無師兄試過呢隻 Ethiopia Operation Red Cherry 呢?評價如何? ;request;


除咗有果陣所謂"red cherry"的signature味道之外, 其實無乜特別, 視乎你是否喜愛該味道
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發表於 2011-6-23 01:51:50 |顯示全部樓層
有冇人用 la pavoni? 想入一部, 香港可以係邊到買到?

sorry , 冇追post, 我send左個email 俾新天成, 都冇覆我 ;onion2;
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發表於 2011-6-27 13:01:22 |顯示全部樓層
Don't forget HSBC Premium Account's coffee. Nice! ;onion20;

匯豐卓越理財咖啡真卓越! ;onion20;
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發表於 2011-6-27 13:22:29 |顯示全部樓層
Quote ( Joe Leung )

Don't forget HSBC Premium Account's coffee. Nice! ;onion20;

匯豐卓越理財咖啡真卓越! ;onion20;


深圳HSBC coffee都過得去  ;onion9;
846999-8c3098.JPG
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發表於 2011-6-28 01:42:18 |顯示全部樓層
http://store.ptscoffee.com/coffees/wonders_of_geisha_box.html

;onion1;  ;onion1;  ;onion1;  ;022;
一定抵飲過o的貓屎....
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發表於 2011-6-28 19:02:54 |顯示全部樓層
Just received some very special beans, can't wait to taste them tomorrow morning.  ;happiness;













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發表於 2011-6-29 13:08:33 |顯示全部樓層
今早整咗呢款Ninety Plus的Nekisse (是2010的Crop), 用Quest M3烘至Full City+, 第一啖wet aroma充滿咗果香味, 有d似chocolate加blackberry果種, 但飲唔到佢網頁講的橙味(可能因為烘得相對太深), sweet; 凍少少飲的第二啖有wine feel充滿咗個口, 有果酸洗淨成排牙的感覺好fresh, 啲aftertaste半個鐘後都仲喺個口度 ;oldman;
848944-3a143c.JPG
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發表於 2011-6-29 14:08:45 |顯示全部樓層
;112;  ;022;
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發表於 2011-6-29 14:30:52 |顯示全部樓層
用左部啡咖啡機成個月, 好在有好多高手係綱上提點,(包括E道 XYZ PS兄)
學了很多知識, 而家煮咖啡味道有時還可以, 拉花都有小成. ;happiness;
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發表於 2011-6-29 14:41:52 |顯示全部樓層
居然有拉花課程  ;onion9;
http://www.youtube.com/watch?v=VX4Iha0JwZ4
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發表於 2011-6-29 18:44:34 |顯示全部樓層
Quote ( niter )

用左部啡咖啡機成個月, 好在有好多高手係綱上提點,(包括E道 XYZ PS兄)
學了很多知識, 而家煮咖啡味道有時還可以, 拉花都有小成. ;happiness;


小弟只係新手 ;onion2;

今日下午再用aeropress整咗兩次2010的Nekisse, 呢一batch係一爆完就即落豆的Roast (215'C完Roast), 第一次brew落水係82度, 第二次brew係90度, 兩次都係14g粉加250g水, 即約5.6%, 除咗90度落水出多少少烘焙的Toast味外, 之後的多變果香都不大分別, 剛沖出來兩杯香氣都無乜料到, 以90度果杯計, 到啡溫降至47'C開始嗅到不同的果味, 之後一直到約跌至40'C開始先真正爆發超強果香, 一直跌至室溫杯中都有好強的果香味, 用82度brew感覺上會比較早嗅到有果香(但果次無用溫度計度住所以講唔到個數字) 比起上次去Cafe Golden飲佢自烤的Geisha果陣香味一啲都唔輸蝕! 而家杯啡放咗超過2個半鐘, 雖然已經凍晒, 但搖下佢仍然會有好強果香味散發!  至於果酸味, 老實講我飲唔到有乜特別變化, 因為兩次我都掛住聞, 真係無留意到果酸味  ;onion1;  ;onion1;
(核突d講, d胃氣回吐出來都仲可以聞到果香味, 真係有冇搞錯!)

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發表於 2011-6-29 21:08:30 |顯示全部樓層
XYZ PS 兄, 剛剛上遏 fresh 道, 同成哥講開, 大家都覺咖啡開始凍了香味返而跑更多出來, 由其飲完個杯, 剩返個D積至香.
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發表於 2011-6-30 09:54:17 |顯示全部樓層
Very nice set of La pavoni and grinder,  are you using only La Pavoni for espresso ?
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發表於 2011-6-30 10:00:23 |顯示全部樓層
Hi Alex,

Thank you!  ;onion31;

Yes, only with La Pavoni, all manual lever.

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發表於 2011-6-30 13:01:06 |顯示全部樓層
Quote ( JCR33 )

Hi Alex,

Thank you!  ;onion31;

Yes, only with La Pavoni, all manual lever.


人肉pressure profiling實在太正, 若果粉唔係咁o岩粗幼, 又可以手動增加減少壓力來救番杯啡, 其實有冇係58mm portafilter size的全手動機呢?
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發表於 2011-6-30 13:12:36 |顯示全部樓層
Auto and semi auto are good but take away the fun of making your own shot. From the resistance to the colour of the first few drops, you can then decide how fast and amount of pressure to apply. It is so rewarding when you get a good one.

As some said above, coffee is best consumed when it is not hot, the best is the last few sips when it is almost cold. The flavour is the most complex and memorable.  ;happiness;



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發表於 2011-6-30 20:45:10 |顯示全部樓層
Quote ( JCR33 )

Auto and semi auto are good but take away the fun of making your own shot. From the resistance to the colour of the first few drops, you can then decide how fast and amount of pressure to apply. It is so rewarding when you get a good one.

As some said above, coffee is best consumed when it is not hot, the best is the last few sips when it is almost cold. The flavour is the most complex and memorable.  ;happiness;


I concur with what you said on the user experience of manual lever which is fun and hands on.  I feel contented when the golden syrup dropping from the bottom of the filter basket while I am pressing the lever.  La Pavoni is convenient and fun, it takes only around 5 min to heat up. The tough part to get over is temperature control which requires good routines and a damp rag.   

BTW, how's the tastes of your beans?

Enjoy.
Alex
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發表於 2011-7-1 08:05:24 |顯示全部樓層
Hi Alex,

Are you using a La Pavoni as well? Good to hear from another user.

At the beginning, it took me a few weeks to get to know the perimeters and feels of using the machine. Unless you did something really wrong, otherwise, the coffee or espresso is mostly fine to good. But once in a while, you get it so right, the crema is perfect, you will find it is all worthwhile.

The Rwanda coffee is rich and full, quite acidic and intense, very nice chocolate aftertaste with milk. I could smell a much stronger aroma when grinding.  ;happiness;
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發表於 2011-7-3 04:27:06 |顯示全部樓層
Morning guys,
;hihi;


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發表於 2011-7-3 21:26:16 |顯示全部樓層
JCR兄, d crema好似好正喎~

niter兄, 有冇諗下烘埋豆呢? 好好玩o架! 豆又平d, 同價錢黎講豆質素又靚d.. ;onion9; .
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發表於 2011-7-3 23:16:32 |顯示全部樓層
Quote ( xyz_ps )

JCR兄, d crema好似好正喎~

niter兄, 有冇諗下烘埋豆呢? 好好玩o架! 豆又平d, 同價錢黎講豆質素又靚d.. ;onion9; .

有毒, 好毒 ;onion13;  ;073;
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發表於 2011-7-4 08:59:31 |顯示全部樓層
I have a 8-cup Europiccola,  I am very please with it as well and find it is much easy to use than I was expected.  The espresso made by this machine is very smooth and easy to drink.  I am using it about once to twice per week, I am also using a E61 HX mainly in weekdays when I need to rush to work.

I am considering to replace wooden handles and knobs.


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發表於 2011-7-4 10:52:13 |顯示全部樓層
Hi Alex,

Nice machine!  ;onion20;

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發表於 2011-7-5 18:03:55 |顯示全部樓層
Now enjoying a blend of 50% Kona Kowali Typica + 50% 2011 Nekisse all roasted to City+. It tastes/smells so good that I must write this down as a log to remind myself and to share with you.

Brewed using a aeropress with 080 (inverted method) and following brew parameters:
14.5g grounds
88 'C water in
1 min stirred gently once
1:45 started to press
2:15 finished pressing

It doesn't look clean in cup but definitely tasted/smell very good with smooth body. Kona's typical aroma mixed with the berries and fruits from Nekisse is definitely a WOW. Wait till temperature dropped below 40'C to enjoy the aroma when it's reached its peak and kept coming/changing as temperature cools down.  ;onion1;
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發表於 2011-7-6 01:41:40 |顯示全部樓層
Quote ( niter )

有毒, 好毒 ;onion13;  ;073;


果面FORUM係人地做生意人地地頭, 有某啲嘢如果影響人哋生意我就唔方便講真心話啦
其實你每次Order 200g, 飲到尾果d豆唔知你覺唔覺已經因為放得太耐而唔係咁好飲, 又因為有咁多已烘的豆迫你飲晒, 你又會迫自己先飲晒一包先再買其他, 咁樣即係每日都無乜得揀飲乜嘢豆, 另外如果你想自己試下自己拼配single origin的豆, 最少order 200g亦都係好唔方便, 基本上你係唔會拼.  如果你自己小批次自烤約每次100g, 就可以同時有3-4款新鮮豆揀, 全部豆又可以約莫在一星期內飲晒, 之後在每批飲完的前後交替時又可以拼配下試下有乜驚喜, 新鮮烘焙亦係好好玩的遊戲, 全世界的供應商有咁多平靚正的好豆提供, 買後室溫存放一年亦唔會有問題, 鐘意邊款, 幾時拎出黎烘就有得飲

不過, 豆的成本計埋roaster成本及研究的時間/機會成本後並唔會平咗, 但多咗自由度同選擇先係最可貴呀  ;bb;
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