Too Much Coffee

Prompted by Joey's coffee farm post...

See http://www.mountaintopcoffee.com.au/index.php#
Scroll down to left side under videos, click on "stream". Clicking on Paul's name will take you to his site which is still currently under construction

I cupped the Mountain Top coffee (the extra fancy one) the other day and it was lovely. I'd tried it before when the grower was over and hadn't really liked it - too acidic for my palate [we are talking espresso here] but I was rather pleasantly surprised.

It seems to be in high demand. Bassett used it, Wendelboe used it as a single origin for his sig drink in 2004 and Sammy Piccolo had it in his blend for WBC 05.

Making up for some of the "novelty" coffee to come out of Australia and rather damage its reputation.

I'm struggling to find the best roast for the Mountain Top. I was chatting with someone else in the trade earlier this week and they too were finding it difficult to find its best roast. We came to the conclusion its not the greatest espresso coffee on its own and its best is probably in a blend. I'm currently trying out some different things I'll keep you posted.

The "novelty" coffee I think has its own merits and I think your being a bit harsh there Jim, but I know your not alone in your thoughts. I think its a young origin that's doing quite a bit of growing up, but its getting there.

My 2 cents

Steve

I probably am being a bit harsh.

I know what you mean about the roast - its a very fine line between being too acidic and then tasting nothing but roast. I leave it to the professionals....

Thats exaclty the problem Jim, have you tried it in any blends?

Steve

yeah, in a few. I like it but what I look for in an espresso (or in my competition blend) is a long way from it. I know Andrew Ford a bit now and he's a lovely bloke, passionate and knowledgable and all.

Anette is pretty good at using it, and roasting it.

Must have a chat with her. Will she be at the cupping on Wednesday? Will you be there?


Steve

She will indeed, but alas I will not - I'm doing something for a customer up in Telford. Bit gutted to be honest, but I'm sure I will get a chance to taste a few of the best ones anyhow.

From what people have said there are only a couple of ones really worth getting overexcited about.

Wasn't it George Howell who roasted it for Tim W? If so, he's got a website: http://www.georgehowell.com/ - not that it mentions anything about how to roast AMT... but maybe you can contact him about that?