Shot by Brendan FitzPatrick

I pulled a solo shot using a 20g dose of Marysabel Caballero y Moises Herrera from Fuglen coffee, it’s of Honduran origin. Coffee was roasted on 11/5/2025 and has been freezer kept until 11/26/2025. I went much more coarse with my grind setting this time in order to triangulate a properly dialed in grind setting, the beans for this shot at a 3.4 grind setting on my starseeker edge stepless burr grinder (grind ring is marked from 1-10 with 0.1 increments, grind scale goes from 1-100), and a brew temp of 94C with water prepped in my Stagg EKG electric kettle. I used the 58mm high flow basket.

Extraction Notes: This shot pulled for 52.8 seconds total yielding 40.5g of liquid espresso. I used the Olympia Cremina 67 pressure profile as a guide for this shot. I held at 3 bar of pressure for about 10 seconds to properly soak the puck during preinfusion I then slowly and smoothly ramped up pressure to 9 bar. Holding at or as near to 9 bar of pressure as I could for the majority of the main extraction of the shot and slowly tapering off through the tail end of the extraction. I hit an average flow rate of 1.18g/s for this shot. This extraction pulled tight with a single main flow, there was no jetting and I was able to build to pressure immediately.

Tasting Notes: This particular shot yielded a surprisingly sweet shot of espresso, with a sweet chocolatey flavor with hints of apple and tangerine fruit acidity just below the surface, with a light crisp bitter finish and smooth aftertaste. However despite the sweet flavor profile this shot did not have a very strong aroma to it. The body of the shot was silky smooth and creamy, it really reminded me of the consistency of milk based hot chocolate.