I’ve gotten bored with the Mexican organic dark roast, which I still have a good amount of , so I opened a bag of Kuai Coffee Dark Roast 10% Hawaiian Coffee Koloa Estate that I got on sale at Safeway about a month or 2 ago.

After playing around with brew time, I think 5 minutes in my french press gives me a decent fruity and roasty flavor, although I don’t think I like it as much as the local Heirloom Coffee Roasters medium roast that I had before the Mexican.

It’s a strange taste. The fruitiness and roastiness don’t quite “jive”. It does taste like 2 different coffees that were mixed together.

But waaaay better than the store brand First Street Kona Blend.

The Mexican organic is whole beans, so it’ll keep while I work my way through the standard 12 oz bag of Kuai grounds, which should take about a month for me to finish.

RAVE Kenya Gatini Nyeri 215 just arrived, and it’s the best smelling bag of beans I’ve had all year. V60 was good, and I’m really looking forward to trying it as an espresso.

I’ve had a Vietnamese Coffee press for several years now but I’ve just discovered that coconut milk is the secret sauce. So I’ve been having Iced Vietnamese every morning.

Noir dark roast from Nirvana Soul. It’s my daily driver during fall-spring.

After two bags of tinker decaf, I picked up a bag of Kona from my local dealer. I’ll likely brew a few v60s and then back to the aeropress.

I’ve been using the winning recipe from the second aeropress competition. I don’t understand, but it makes great coffee in under 30 seconds.

A medium roast from Costa Rica. I’m using my small Chemex and I’m still dialing in the grind size. It’s brewing faster than a few weeks ago so I went finer. It’s at about a 3 minute brew, but still has a light mix of sour and bitterness.

I’m behind on using my subscription coffee so I started a batch of cold brew last night with the last 75 grams. Hopefully it turns out well.

Light roast washed process arabica typica from Dalat, Vietnam and it is very good. I just received some light roast washed process Yellow Bourbon beans also from Vietnam but I don’t recall the region that I will brew next week since they are quite fresh.