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| Basket | MHW-3Bomber Jusbean 18g |
| Bottom Paper Filter | Yes |
| Sourness Type | Almost none |
| Bitterness Type | Very Slight cellulose |
| Finish Type | A pleasant bitterness |
| Mouthfeel Type | Nice |
| Balance | Very Slightly Bitter |
| Drink Type | Latte |
| Cup Size | 200ml |
| Roast level | Medium (Level 3/5) |
| Country | Brazil |
| Region | Fazenda Samba |
| Farm | Fazenda Da Lagoa |
| Variety | Catucai, Catuai and Acaiá |
| Elevation | 1045 m.a.s.l |
| Processing | Natural process (Sun-dried) |
| Tasting notes | Red Wine, Soft Macadamia, Molasses, Balanced sweetness, Nutty notes, Well-rounded acidity, Creamy mouthfeel, Milk chocolate |
| Place of purchase | Sarnies online |
| Price | 389 |
| Weight | 250g |
| Density | 0.357 |
| Appearance | Medium brown |
| Brittleness | Quite brittle, lots of pieces |
| Fragrance | Nutty, cardboard, yesr |
That worked much better. There was still that slight cellulose bitterness and the flavour improved as it cooled, so thinking of sticking with this profile and grinding very slightly coarser at 1.3.8. Shot is still running quite long, so this will shorten it a bit, but I doubt it wll get to classic 25-30s territory.
The fazenda from CherryDog was really nice, so thought I would try Sarnies. This is Natural proces and smells a little yeasty, so I wonder how that will come out once it’s been intensified in an espresso shot.
It’s quite brittle and shatters into many pieces which suggests a coarser grind due to the fines. It might also need a profile that doesn’t run too fast and cause the fines to migrate. Lets see. I’ll run it in the MHW3-Bomber 18g 58mm basket with paper.
I have noticed that I prefer shots to be bitter if they fail, so maybe start on the finer side (say 1.3.0) andd work coarser from there.