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| Basket | MHW-3Bomber Jusbean 18g |
| Bottom Paper Filter | No |
| Sourness Type | Very Little |
| Bitterness Type | Bitter Dark Chocolate |
| Finish Type | Clean |
| Mouthfeel Type | Normal |
| Balance | Drying bitterness |
| Drink Type | Latte |
| Cup Size | 200ml |
| Roast level | Medium (Level 3/5) |
| Country | Thailand, Laos |
| Variety | Blend |
| Tasting notes | Cashews, Milk Chocolate, Bright Acidity, Syrupy, Smooth Mouthfeel, Juicy Sweet Aftertaste |
| Price | 389 |
| Weight | 250 |
| Appearance | Medium to Medium Dark |
| Brittleness | Breaks easily, bnut not a lot of fines |
Made the mistake of grinding finer to get more pressure, but it was bitter already so this came out very bitter and drying at the back of the mouth.
Unfortunately this was the last shot. However, I think I should have ground coarser at 1.4.2 rather than finer at 1.3.6 just for pressures sake.
The Water Drawn for the fill phase needs increasing slightly and I think I will take the flow rate limit off the pressurise phase to help get more pressure.
Leaving the pump off in the bloom phase and letting pressure naturally decay seems to be working, but it remains to be see if this causes inconsistency because of channelling caused by puck expansion. In this case the pressure dropped from a max of 1.8 bar to 0.6 bar.
Profile is "Fopur Phase Espresso Experiement":
On first taste this seems like a fairly standard cofee shop coffee for those who prefer a medium dark flavor. First shot was too fine, so it was more bitter than planned, so will reserve full judgement until it’s fully dialled in, but I’m not expecting anything brilliant or even a super rich creamy chocolate flavour like.
Its a little sad that Sarnies don;t give more info on the processing method or origin. I think this is a theme in these blends as they are a supplier of beans to coffee shops and restaurants around Bangkok.