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El Floripondio (Caturra, grown in Bolivia) roasted by Panther Coffee in Miami, 28 grams before breakfast, 30 grams with lunch, ground in a Baratza Virtuoso, poured through a Hario V60. A deep-bodied sensation of many different flavors, all good. Full, luscious.
WOW Guy, Boise to Palomar Mountain! That Ethiopian gets around.
I brewed same Yukro this AM, but in a whimsical, nostalgic moment, broke out a vintage Super-Fast Farberware left to me by my folks and actually "percolated" (hope that's spelled right...haven't had occasion to think about that for LONG time). Trip down memory lane, remembering my mother instructing Dad the same as always, "Fred, don't forget to put one of those new little round filters in it and make sure to add a scoop for the pot".
Wonderful aroma began soon as I plugged it in, (no switch in those days).
The Ethiopian Yukro was never in there back then tho...Chock Full of Nuts only unless sale going on for Yuban.
fragrant gurgling began within 10 seconds. Flavor? Actually pretty darn fine.(coffee snob verdict.) The amazing speed of brewing eliminates the lengthy
process which would usually result in bitter, uninspired brew.
Fine journey down memory lane, but just turned on my (also vintage) Elektra T-100 as a friend coming over for a cappa. Grinding up some French roast Uganda Bugizu in my "espresso only" Zass.
Yowza! Steaming a yee bit of neighbor's sheep milk. (I feel like one of those 1%'ers!)
My father’s name is Federico. My mother has always called him Fred for short. We were visiting with them Wednesday and mom said, “Fred, while you’re up, get me a bottle of water.”
Dad is 81 and mom is 78. They’ve been married for 58 years.
Although I saw them two days ago, you put a big smile on my face with your post.