Lately, I’ve noticed a significant shift in the flavor profiles of specialty coffees, particularly with beans sourced from Ethiopia. The trend towards more fruity and floral notes has been really pronounced in this year’s harvest. I’m curious if other baristas are seeing this too — are we all leaning towards those vibrant flavors in our brew methods, or is there still a strong preference for the traditional earthiness?
I’ve definitely noticed those fruity notes too, especially with the latest Ethiopian beans. It’s like brewing a cup of sunshine! I find that a slightly coarser grind really helps those floral notes pop — have you tried adjusting your grind size for those vibrant flavors?
I totally get what you’re saying about the fruity and floral notes in Ethiopian beans this year — it drives me nuts when people overlook how much the roast profile can impact those flavors. I’ve had great results with a lighter roast that emphasizes those notes, but sometimes you just need to dial it back if it gets too tart. Have you tried experimenting with different brew methods to see which brings out the best balance? @BaristaNation has a great article on this too.
It’s amazing how those vibrant flavors pop — I’ve found that using a V60 really accentuates the sweetness in those beans. Have you tried dialing back the brew temperature a bit to see if it enhances those fruity notes even more? @emilyb27.