I just got several bags in from Substance, including Finca Sophia washed and natural. First time ordering from them - really looking forward to trying. I emailed with Jo, the co-owner, and asked about rest time. Get this: they serve the coffees in their cafe at two weeks rest (they flash freeze doses at two weeks and grind from frozen). He acknowledged some customers prefer to rest longer. Thought it was interesting you waited a month ok this. That’s what I would have done not knowing what they do at this cafe.
That's exciting, have already heard a lot of positive feedback on the Finca Sophia coffees from Substance this year, but it's also sounded like Finca Sophia is having a nice year in general. In regard to the resting time, it doesn't surprise me that they say that. Ben at Manhattan used to say this you could drink their coffee at 3 days and Tim Wendelboe's bags said it was good at 1 week. We just went that way because it's how we've felt was the best way to navigate The Picky Chemist's coffees, but Substance's coffees do act a little different.
Hey Max, thanks for the support and the very interesting question. The first time I'd personally had Laurina was back in 2019 when Onyx released the rare varieties set (which also included Eugenoides). Since that moment, it was a varietal that we sought to very little success as it's still quite rare/hard to find. Best take we have on it now (with limited experience) is that it's a great varietal as a substitution for decaf because it does still offer more similarities to non-decaf than decaf coffees. Surprised it hasn't taken off more, but it seems to not be as popular with producers
Have you tried "Zest Coffee" from Melbourne Australia? I feel that do done if the cleanest naturals that I've encountered this year. I've been trying out all the light roasters in Australia 😂.
Unfortunately we haven't. For whatever reason, it's still so hard to get Australian roasters in North America. Even Canada (which does an amazing job of importing internationally) rarely has Australian roasters. We keep pestering Airworks to bring them in too, but even he's had difficulty getting them to ship here. We'll keep them in mind because we'd love to review as many as we can as soon as we can. Our Australian coffee viewers are so awesome 🇦🇺
It's been over two years since we'd had Gachatha, but there's a preference towards this one from what I can remember. Tim's Kenyans have often been a bit more herbal and savory than we typically like while this one just had a slightly better balance to it
I think this years gachata was not big in the savory aspects that I’m looking for when getting a Kenyan coffee. Also Thai years Kenyan by tw were somewhat darker than what I’ve had from them before so I would rate the substance one higher than tw. Sadly the substance one is already sold out :( But beginning of next year there should also be a Kenyan drop by tpc so I’m looking forward to this :D
@romanengler4273 it's nice to hear some confirmation and validation on the profile of TW's coffees. I've heard a bit of discussion around it but am just waiting to have a chance to confirm that for ourselves
I just got several bags in from Substance, including Finca Sophia washed and natural. First time ordering from them - really looking forward to trying.
I emailed with Jo, the co-owner, and asked about rest time. Get this: they serve the coffees in their cafe at two weeks rest (they flash freeze doses at two weeks and grind from frozen). He acknowledged some customers prefer to rest longer.
Thought it was interesting you waited a month ok this. That’s what I would have done not knowing what they do at this cafe.
That's exciting, have already heard a lot of positive feedback on the Finca Sophia coffees from Substance this year, but it's also sounded like Finca Sophia is having a nice year in general.
In regard to the resting time, it doesn't surprise me that they say that. Ben at Manhattan used to say this you could drink their coffee at 3 days and Tim Wendelboe's bags said it was good at 1 week. We just went that way because it's how we've felt was the best way to navigate The Picky Chemist's coffees, but Substance's coffees do act a little different.
Hi, I recently discovered, and subscribed to, your channel and I’m curious to know your thoughts on and/or experience with Laurina varietal?
Hey Max, thanks for the support and the very interesting question.
The first time I'd personally had Laurina was back in 2019 when Onyx released the rare varieties set (which also included Eugenoides). Since that moment, it was a varietal that we sought to very little success as it's still quite rare/hard to find.
Best take we have on it now (with limited experience) is that it's a great varietal as a substitution for decaf because it does still offer more similarities to non-decaf than decaf coffees. Surprised it hasn't taken off more, but it seems to not be as popular with producers
Have you tried "Zest Coffee" from Melbourne Australia?
I feel that do done if the cleanest naturals that I've encountered this year.
I've been trying out all the light roasters in Australia 😂.
Unfortunately we haven't. For whatever reason, it's still so hard to get Australian roasters in North America. Even Canada (which does an amazing job of importing internationally) rarely has Australian roasters.
We keep pestering Airworks to bring them in too, but even he's had difficulty getting them to ship here. We'll keep them in mind because we'd love to review as many as we can as soon as we can. Our Australian coffee viewers are so awesome 🇦🇺
After trying Minmax, I'm super interested in trying Substance as well! Also a heads up that the link in the description is to Kawa, not Substance
Hope you enjoy them when you do get around to them.
Appreciate the heads-up, certainly an oversight on our end 😅
Have you tried the v60 switch?
Interestingly, never. Usually when we'd see an immersion brewer at a coffee shop, it'd either be a Clever or an aeropress
Did I get that right that the savouryness of the coffee is the most highlighted with the substance recipe ?
@romanengler4273 that is correct, yes. Which seems like is more why you're looking for in it based off your last comment 😅
how would you compare it to TW Gachatha?
It's been over two years since we'd had Gachatha, but there's a preference towards this one from what I can remember. Tim's Kenyans have often been a bit more herbal and savory than we typically like while this one just had a slightly better balance to it
I think this years gachata was not big in the savory aspects that I’m looking for when getting a Kenyan coffee. Also Thai years Kenyan by tw were somewhat darker than what I’ve had from them before so I would rate the substance one higher than tw. Sadly the substance one is already sold out :(
But beginning of next year there should also be a Kenyan drop by tpc so I’m looking forward to this :D
@romanengler4273 it's nice to hear some confirmation and validation on the profile of TW's coffees. I've heard a bit of discussion around it but am just waiting to have a chance to confirm that for ourselves