FurrowedBrow

The increase in acidity of the espresso as became really cool made the cup more memorable than the fairly run-of-the mill start. Enjoyed batch to-go

Ona 90+ Honduran double espresso was richly raspberry with a smooth chocolate edge. Sweet black currants for the batch.

Enjoyed the washed Columbian espresso Batch had some tasty apple gear going on

Tasty Guatemalan for the espresso had a sweetish strawberry caramel vibe, went down well. Columbian washed for the batch was low-level blueberries, minimal acidity and finished cleanly.

Ona washed Columbian for the espresso had a fair whack of citrus tending to the grapefruit end of town, a bit of brown sugar in there too - pretty good. Batch was a bit flat and drowsy - only ok

True to label, the Citrus Bomb from Ona for a double espresso was big citrus action - mandarins and blood orange - the acidity while bright wasn’t over the top - real good.

Initial cocoa nibs for the espresso gave way to a sweeter lime acidity Fairly clean, lightly fruity cup for the batch traveller.

Espresso, in a small glass, was generously crema’ed and ok but let down by a lingering bitterness.

Espresso on a Brazilian seemed to be a slightly tighter shot than usual here. Started with a nuttiness and mild acidity, becoming more cocoa nibs to finish. Washed Malawi for a pour over was berry-sweet and clean - delicious.

Terroir, a washed Panama Gesha as two single espressos started with a polite creamy stone fruit feel some subtle but persistent orange acidity, finished cleanly - real nice Washed Gesha from Honduras for filter was a beautifully complex number with a mix of smooth fruit flavours but also caramel and welcome acidity - excellent.

Espresso had a bitter-edge that it would have been better without but still pretty good An attractive acidity to the Columbian batch made for a very tasty cup.

I so enjoyed the Guatemalan espresso, a beautifully balanced shot - one of the best I’ve had in weeks. Kenyan batch made me think of green grapes - enjoyed. Awesome cups for a rainy day.

Lip-smacking acidity over a more molasses backbone made for a tasty espresso Takeaway batch was none too bad

At Cavalier 1.0 had a Columbian Gesha as a batch, it had a very moreish chocolate flavour without a hint of bitterness - excellent.

Burundi double espresso on cooling gave a mouthful of ruby grapefruit. Enjoyed the Kenyan for the takeaway batch, had a berry vibe with some clean acidity.

Double espresso and batch weren’t quite there today. Both had a bit of a bitter edge that wasn’t up there with some recent cups here - still fine but not extra level.

Slight vegetal edge to the Marvell Street Columbian double espresso Really enjoyed the Marvell St Kenyan for the batch, it made me think of blackberry jam with a dash of lime

Same Columbian for a single espresso was as good as the previous day. Great mouthfeel to the FW chaser

FW came out at a good temperature, texture and taste

Apple-sweetness to the Reuben Hill’s Columbian espresso - tasty. Columbian batch was ok, although it did bitter on the aftertaste

Washed Columbian from Reuben Hills for a double espresso was great. Had a gusty acidity over a more molasses backbone. So good I had a single espresso to taste it again. FW chaser had well-treated milk

Outstanding Columbian espresso was mouthful of candied citrus rolling into more caramel and tea territory- one of those shots that makes you want another straightaway.

Espresso on Ona Ethiopian Diamond 1318 was a mix of marmalade and cocoa nibs. The takeaway batch had some interesting acidity to start but was slightly let down by a bittering on the aftertaste.

Espresso made me think of black jelly beans - initially sweet on the lips but becoming more bitter on the aftertaste. The batch was none too bad.

Wood and Co Ethiopian espresso was a darker tasting number while not overly bitter was fairly robust Wood and Co Ethiopian batch was good but not up there with the best I’ve had here

Real sweet nectarine-like Burundi espresso Filter on a Kenyan was on point

Very tasty espresso in Cavalier 1.0. The take away batch had a special fruity acidic edge that made for a very moreish cup.

Carbonic Maceration Panama Geisha (Ona spelling) as a pour over had a buttery mouthfeel and started with some apricots became more bergamot with associated acidity increase - real nice

Maybe caramelised pears for the Honduran espresso, bittered somewhat on the aftertaste. Enjoyed the batch on a different Honduran, it was tropical fruity with a lovely smattering of acidity.

Fairly generous crema to the Gypsy Espresso natural Columbian espresso, upon cooking it gave a citrus-driven cup. Filter on another Columbian (Black Honey precessed) was a highlight unusually for filter had a big hazelnut flavour (Ferrero Rocher like)