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| Basket | MHW-3Bomber Jusbean 18g |
| Bottom Paper Filter | Yes |
| Sourness Type | Red wine / yeast |
| Bitterness Type | Dark Chocoltae, red wine |
| Finish Type | Slight bitter - dark chocolate |
| Mouthfeel Type | Normal |
| Balance | Slightly Sour |
| 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 |
From the shot glass it was slightly difficult to tell if it was sour or bitter as I though trhere was a hint of cellulose. However, in the milk the sourness initially dominated. As the cup cooled it went to dark chococolate and right at the bottom some yeast (Red wine?) notes appeared. Rather than adjust grind size I will increase to 33gms and see what happens.
Also, from the graph it can be seen that when it hit 8 bar the flow rate peaked quite a bit suggesting the fill and pressurise needs longer.
Also, there was a strange drop in pressure toward the end, even though the flow rate limit wasn’t reached. Not sure why that happens, but will remove the flow rate limit on the next shot to see if it fixes it.
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.