Confirm action
| Basket | MHW-3Bomber Jusbean 18g |
| Bottom Paper Filter | Yes |
| Sourness Type | Very slight and neutral |
| Bitterness Type | Stone Fruit - Chocolate |
| Finish Type | A pleasant bitterness |
| Mouthfeel Type | Nice |
| Balance | Mixed |
| 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 shot ran in 26s after the pre-infusion. This was much less bitter than yesterday and a slight hint of acidity appeared, so I thin I will take the grind size down a notch for the next shot, beatring in mind that I typically need to grind finer as the coffee ages, maybe 2 notches.
Note that this shot also hit the 1.6gm/s flow limit which will have lengthened it slightly, so grinding finer may not affect the contact time too much as the machine will keep the pressure higher.
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.