Got a cheap Sage DTP (thermocoil with PID) and a load of stuff from Rave at the beginning of lockdown, then a load more from Foundry in Sheffield. Grinding with a MC2.
From Rave
Colombia El Carmen (Suarez Project) < got as a safe bet to dial in the espresso machine.
Brazil Zona de Varginha < delicious in espresso
Guatemala Bosques de San Francisco < working in the espresso and the v60
El Salvador Los Pirineos Pacamara < floral, fruity - amazing for pourover
From Foundry
DAMBI UDO, GUJI - massive pineapple and blueberry flavour. More fruity than the tinned strawberry finca limoncello I usually get from Hasbean. Only for V60.
El Jardin Colombia - mostly caramel, bit of plum. Boring in the pourover, great in the machine.
No 9. - Foundry's espresso roast version of El Jardin. Hard to screw up in the machine. Really forgiving in terms of grind / tamp. Whether it rushed out in 20s or got close to choking the machine, as long as I got 36g out for 18g in, it was delicious. On my second kilo.
Mostly drink espresso and pourover, but practising latte art in case the unis go bust and I need another job. Really inconsistent, but texture is always good. Need more practice.