Noted something I had seen also at the shop, the SOMA needs a good amount of rest to calm down and then it really shines. While I still try my best to keep the coffees as fresh as possible, I have found this particular coffee really pops after a 10-12 day rest in the bag unopened.
If you are going to pull it after day 3, keep it tight and avoid channeling but until it degasses a bit after opening the bag, it can be a little harder to work with. I opened a bag on day two that was giving me fits but recently was really enjoying two roasts that were 12 and 15 days off roast right out of the bag.
As to that, we sent out some coffees today for the MANE barista jam and for the PACA spro down. The barista Jam has a competition gong where you are given descriptors and you have thre shots to get the most out of the coffee. Should be interesting to see how they handle our espresso.
We have Syphons in stock again, TCA-2 and are a week away from a full shipment of Hario product. (for overseas orders, please contact lex@barismo.com before ordering) Local readers are going to see a lot of this product in the more reputable cafes. Hand mills, pour over equipment, you name it.
