The fivesenses factory here is a giant. So many fun and exciting toys to play with. Not least of which is their new renegade roaster, which allows you to toy with an incredible array of roasting variables, from simple time and temp right through to the exact drum rotation speed you're after. They are currently attempting to collect their own data on how each of these variables effect the flavour in the cup and so, cup twice daily to measure the results.
As the majority of their coffee is for espresso, the method used is dropping two ounces of espresso into a controlled amount of temp regulated water. And this is repeated three times for every coffee being cupped. There's always a monsooned malabar and kenya aa to compare the body and acid to, and two or three other coffees that they're actually testing. And with a sabre/swift combo pulling shots is as regulated as it gets.
Today i sat in on a balinese coffee that was being cupped against an organic el salvador which the perth champ is representing with at the nationals. Both there coffees are very exciting and well worth trying if you get the chance. We also cupped a two month old brazil that was as you would expect. With old soggy leather coming to mind frequently ;-)
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