Brent had heard of Conduit, a small roasting company here in Seattle, and heard about the potential to visit for an open house. We finally had the opportunity this week, and were greeted by Alex and David, who escorted us through a few of their coffees, after showing off their incredibly fancy, expensive and super accurate new grinder. These guys know their stuff, and directed us to their Ethiopia Guji and Guatemala on a quickly pulled espresso shot. The Guji was amazingly tart, citric and full of a spectrum of flavor, something you wouldn't expect from espresso, and probably will be the most unique espresso I've ever tasted. It almost had tones of a sour beer.
Presently, Jesse, the owner, dropped by and we were treated to a tour of the roasting machine, discussions on roasting methodology, which blended to a broad discussion of business models, philosophy, all around some exceptional coffee. I took up Alex and David's opinion to try the Tabletop Yirgacheffe Ethiopia, which they held to be the best that they had, and we waited patiently for the following day (as it had been roasted the day prior, and they suggested we wait til 2 days after the roasting).
Inverted Aeropress
As suggested by David, had ground the coffee coarser than we normally do, stuck to a 30 second brew time, half of what we normally have. Obviously, the bloom was HUGE.
Jay's notes: Really bright notes, with a tangy cherry, vanilla, rounded out with a touch of earth and roast. Really light bodied, juicy coffee. The floral and fruit comes to the forefront as the coffee cools slightly.
Brent's notes: Really, really nice. So smooth. Got a nice juicy-ness, the dark cherry with a little cocoa tone. This is the way African coffee should always be. Gets better as it cools.
Jay's rating: 9
Brent's rating: 9.5
Clever Coffee Dripper
Jay's notes: Sweeter, fruit tones; however less contrast. Perhaps from our disuse recently of this method. Ground coarser, and had a 3 minute exposure.
Brent's notes: Didn't like this as much as the aeropress, still good but a tad harsher. On the clever I'd give it a high 8 or low 9- still quality but the aeropress really makes this shine.
Presently, Jesse, the owner, dropped by and we were treated to a tour of the roasting machine, discussions on roasting methodology, which blended to a broad discussion of business models, philosophy, all around some exceptional coffee. I took up Alex and David's opinion to try the Tabletop Yirgacheffe Ethiopia, which they held to be the best that they had, and we waited patiently for the following day (as it had been roasted the day prior, and they suggested we wait til 2 days after the roasting).
Inverted Aeropress
As suggested by David, had ground the coffee coarser than we normally do, stuck to a 30 second brew time, half of what we normally have. Obviously, the bloom was HUGE.
Jay's notes: Really bright notes, with a tangy cherry, vanilla, rounded out with a touch of earth and roast. Really light bodied, juicy coffee. The floral and fruit comes to the forefront as the coffee cools slightly.
Brent's notes: Really, really nice. So smooth. Got a nice juicy-ness, the dark cherry with a little cocoa tone. This is the way African coffee should always be. Gets better as it cools.
Jay's rating: 9
Brent's rating: 9.5
Clever Coffee Dripper
Jay's notes: Sweeter, fruit tones; however less contrast. Perhaps from our disuse recently of this method. Ground coarser, and had a 3 minute exposure.
Brent's notes: Didn't like this as much as the aeropress, still good but a tad harsher. On the clever I'd give it a high 8 or low 9- still quality but the aeropress really makes this shine.
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