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Shot by Ben Self
Shot by Ben Self
Color
Primary
(UNKNOWN)
from July 06, 2026
(36 days after roast)
18.0g
→
36.2g
(1:2.0)
in 30.6s
31
on Bararza Encore ESP Pro
| Bean: Cost | 24 |
| Bean: Name | Primary |
| Bean: Weight | 454 |
| Bean: Bean mix | BLEND |
| Bean: Roaster | Color |
| Bean: Aromatics | milk chocolate richness, dark fruit depth, and a caramel sweetness that carries through to a smooth, clean finish. |
| Bean: Roast range | 2.5 |
| Bean: Roasting date | 2026-07-06T17:39:00.000Z |
| Bean: Decaffeinated | false |
| Brew: Note | [goal] reestablish baseline after freezing beans and changing temperature to 190. Target 36g with 6 bar spring profile for a rich, punchy taste that balances with milk. [prep] very good RDT, WDT, tap, and tamp. Trimmed to 18.0g in basket exactly. [pull] exactly as planned. Reviewing pressure/flow readings perhaps this shot was a little slower to hit 6 bars. 36g target is a little better match for the pressure profile than 38 - 40. [milk] even and controlled almost perfect aeration and temperature. [art] pretty good, I got a little perfectionistic and ended up spilling a few drops which slightly distorted pattern. [taste] quite good and earthy. I am convinced that freezing the beans and using a Baratza grinder result in a grainier earthier texture with a richer slightly rougher taste than using a hand grinder with a smooth more uniform modal distribution. Not entirely sure which I like better but both favor profiles have there merits. |
| Brew: Rating | 4 |
| Brew: Brew time | 30 |
| Brew: Grind size | 31 |
| Brew: Grind weight | 18 |
| Brew: Bean weight in | 18.3 |
| Brew: Brew temperature | 190 |
| Brew: Brew quantity type | GR |
| Brew: Brew beverage quantity | 36.2 |
| Brew: Coffee first drip time | 4 |
| Brew: Brew beverage quantity type | GR |
| Mill: Name | Bararza Encore ESP Pro |
| Water: Tds type | PPM |
| Preparation: Name | Flair 58 |
| Preparation: Type | FLAIR |
| Preparation: Style type | ESPRESSO |