Oh cool. Appreciate the info!
On the Odyssey, what do you typically pull in and out if you don’t mind me asking?
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18g in 36g out for milk drinks.
For lighter roasted straight shots I either go 18g/20g to 54g/20g with a Fellini.
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Just got black and white Danche.
Much more mild and less acidic than the quat coffees. Great flavor with some floral and fruit notes without them being overpowering
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black & white’s ‘the future’ series are generally pretty outstanding - insane blends of a whole bunch of bleeding edge highly processed coffees. past iterations have included champagne and hazy ipa, which have tasted shockingly close to champagne and ipa…
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Yeah the shop i frequent had one that tasted like boozy strawberry daquiri.
I guess I am so newbish that I thought basically everyone just blended and roasted beans. Sounds like there’s a lot more to it.
@burritoking and others is there generally a preference between natural and like super highly processed nowadays? Or are people just aiming for a specific flavor profile?
Depends if you’re a purist or not. A bit like what a purist would think with edomae sushi vs a place like Sushi by Scratch. 
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Which shop?
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lol I’m going to stand up for the normies. I like medium roast what used to be called ‘full city’ I can go natural or washed. I know people say it’s not necessary but I still prefer a shop that roasts often so I’m getting something fresh and varies their origins.
I’m down to try a pour over of something different like a lighter natural but not for my morning cup
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I’m getting so confused about all the terms, but this article actually helped me a lot in terms of understanding what was going on.
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that used to be the standard, then single-origin came in vogue and blends (largely) gained the reputation of being a means to get away with using lower quality beans (because the blending could mask weaknesses of a specific plot of beans). but now blends are (in very niche corners of coffee) coming back in a ‘new’ form where the goal is to produce crazy flavors by integrating these highly-processed coffees with very particular and specific flavours into a whole.
like @moonboy403 says - depends if youre a purist or not. but the hyper-processed coffees i would also distinguish between the precise fermentation camp that are taking lessons from beer and wine producers to control their fermentation process versus the co-ferment camp that are throwing in fruit (or rumors say some are juat throwing in synthetic fruit flavors) with the beans and letting that dictate the main flavor of the coffee. the good precise fermentation producers are still making coffees with great complexity beyond the initial flavor note.
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Thanks for this information. I will try a natural next time!
another source for the funky stuff https://hydrangea.coffee/
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Any places you know in OC that are producing these crazy blends? I’d love to try a hazy ipa or champagne coffee.
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those were one-time occurrences from black&white, which i’ve not seen any other roasters try to replicate, but if they bring either the champagne or the IPA back this year, i’ll post it here
of course, you can also make blends of your own, especially if you have a bunch of bags that are down to the last few beans - since they describe the ratio and composition of beans they use in the mix, maybe you can work your way into something vaguely similar using beans with similar descriptors…
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