Coolandmellow from CG just asked me my whereabouts (on a roasting thermometer thread in the CG UK forum) as he is in NE Hampshire also. I'm just replying by email and nudging him to join here soon. I don't know if he will.
Of course, I couldn't possibly have an ulterior motive....! (IF that's OK with Steve, of course.)
I haven't bought any more greens lately, I have plenty of varieties for cafetiere (haven't even tried my 2lbs. of Ismaili Hirazi from SM yet) and enough for the JS 4321 espresso blend for a while yet, loads of last years Ethiopian Djimmah from Monmouth for the "2", loads of Brazil Cachoeira for the "4", enough Kenya or close substitutes for the "1" but not a lot of Aged Sulawesi (SM) (or Monsooned Malabar as fall-back) for the "3" component.
Presently drinking Tanzanian Kilimanjaro Peaberry from
http://www.twolooncoffee.com for cafetiere which is fruitier and more to my taste the lighter I roast it; presently enjoying it after it goes through first crack, finishing at an indicated 465 degrees F versus first spots of oil which are seen at an indicated 485. I'll try stopping at 460 F next time, keep reducing until I like it less than the previous roast.
Cheers,
Hugh
Grinders : Macap MXK conical for espresso, Mahlkoenig Vario for Chemex, Macap MC6 (spare when our office was closed) for cafetiere, Zassenhaus Knee Mill for cafetiere when working away from home.
La Spaziale Vivaldi S1 espresso machine. HotTop KN8828P roaster. Chemex manual drip for most brewed coffee plus cafetieres and eSantos.