Confirm action
| Basket | 9Panda 49mm Step Down |
| Bottom Paper Filter | No |
| Sourness Type | Almost none |
| Bitterness Type | Clean bitter stone fruit |
| Finish Type | Lingering apple pip |
| Mouthfeel Type | Normal |
| Balance | Bitter |
| Drink Type | Latte |
| Cup Size | 200ml |
| Roast level | Medium Dark |
| Country | Papua New Guinea |
| Region | Goroka Town |
| Variety | Typica |
| Tasting notes | Dark Chocolate, Caramel, Vanilla |
| Place of purchase | CherryDog |
| Weight | 200g |
| Density | 0.354 |
| Appearance | Medium Dark |
| Brittleness | Medium Hard |
| Fragrance | Cardboardy |
Cam out very bitter, but it was an apple pip bitterness without any of the cellulose. As teh cup colled it became more like a very botter darl chocolate. None of the tomato hints were there. I guess that went with the acidity.
Extraction from first drops to 27g was 26s so I think it’s OK to grind coarser and speed up the shot. So next grind will be 1.5.0. I still got a hinto of celloulose at the start of the hot milk drink and it looked very blond at the end on the video,so it may later be necessary to drop the output a little. However, one thinbg at a time. So the only change next time should be grinding at 1.5.0
This is bean that I have had before with a pleasant and nuanced bitterness brewed with a flat 9 bar profile before I had the Gaggimate upgrade.
The bean can be broken under the thumb, but not as easily in many. Just 3 main chunks plus smaller pieces from the skin.
Appearance is medium-dark with some light oild.
This bag was frozend for 6 weeks, although the first shot did have significant CO2. I did refreeze 100grams as I don’t think I would use it all without a break.