SMR WBC Blend

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SMR WBC Blend

Postby espressomattic » Tue Sep 02, 2008 10:41 am

Received a lovely package from london on Monday.

2 x Bags WBC Blend + Others.

Brewed after 10 days and really got the red fruit/berry flavours and a big hit of Cocoa. Very nice to brew with and get to know.

My wife love Cappas, I didn't tell her the description and the first and only thing she said was "Toffee"!.

I tried one and got the dark brown sugar thing.

Overall pretty impressed by it so far, will be interesting to see it age.
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RE: SMR WBC Blend

Postby syscrusher » Tue Sep 02, 2008 1:06 pm

Funny you should mention toffee - cause I was thinking butterscotch. I didn't get the brown sugar thing, but to be honest I was more interested in straight up espresso.
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RE: SMR WBC Blend

Postby espressomattic » Tue Sep 02, 2008 7:21 pm

I am really getting into the espresso. Sorry meant to say I got the berries etc when having an espresso.
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RE: SMR WBC Blend

Postby kingseven » Tue Sep 02, 2008 8:35 pm

I'm glad it survived the flight! Hope it keeps being tasty.
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RE: SMR WBC Blend

Postby espressomattic » Tue Sep 02, 2008 10:34 pm

CHeers for sending in James. I have the Kenyan and San Francisco to go as well.
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RE: SMR WBC Blend

Postby espressomattic » Thu Sep 04, 2008 3:17 am

Day 13 and the almonds are really coming through. Cocoa has died down and the berries are still there. Still good, different, but good.
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RE: SMR WBC Blend

Postby CakeBoy » Thu Sep 04, 2008 9:51 am

Yes, we also found that it changed as the days went on. We drank it over a week and enjoyed the whole experience :D
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RE: SMR WBC Blend

Postby syscrusher » Thu Sep 04, 2008 10:31 am

The thing about the almond taste - is maybe I don't understand what is being conveyed by that description. I guess I was looking for a cyanide / marzipan type flavour. Perhaps the kind of malty taste I got between the high notes and the deep cocoa was what others were describing as almonds.

Either way it was a thoroughly enjoyable blend, different to what I'm used to, had great fun with it.

Looking forward to the next one.
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RE: SMR WBC Blend

Postby kingseven » Thu Sep 04, 2008 11:41 am

What is interesting is that so many variables come into play - like water or machinery - that descriptors are something of a double edged sword. We are trying something new with the labels for the Autumn Espresso.

The almond note should have been reminiscent of benzaldehyde - it is the common aromatic compound between almonds and cherries (one reason bakewell tarts work so well). On its own it smells a little bit fake almond/almond syrup.

As noted above - it did seem to come out more after a few days rest.
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RE: SMR WBC Blend

Postby espressomattic » Thu Sep 04, 2008 11:50 am

Yep thats it....Bakewell Tarts!
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RE: SMR WBC Blend

Postby Gadders » Thu Sep 04, 2008 10:51 pm

Hmmmm Bakewell tarts ... i need this coffee in my life!! :P
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Re: RE: SMR WBC Blend

Postby espressomattic » Fri Sep 05, 2008 1:10 am

Gadders wrote:Hmmmm Bakewell tarts ... i need this coffee in my life!! :P


:lol:

You need a lot of things in your life mate, but we won't go there :P
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RE: Re: RE: SMR WBC Blend

Postby Gadders » Fri Sep 05, 2008 12:04 pm

ha-ha :roll: :P
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