Shot by Oddrain

OK, so switched to a simpler profile, but forgot to remove the 1.8ml / s flow limit, so the fill of the 49mm step down took a while and the fit drops didn’t appear to about 20s and it didn’t hit full pressure unmtil very late. Nevertheless it came out quite nice, but still a bit too much bitterness and that cellulose after taste that I’ve been trying to get rid of. I’m (totally) guessing that the long fill helped break down the physcial bean structue which didn’t help. It’s still tempting to just shorten the shot as it was blonding early, but I still want to get theg profile right before I do that. I will add a fill / pressurise phase of about 10s before bringing in the flow limit and then shortent the shot if that is still a problem.

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.

Experiments so far have revealed that with reduced bitterness it can reveal a pleasant savoury acidity not unlike tomato, but is very prone to blonding early and releasing a cardboardy falvor. I canontine to work on elliminating that without having to shortent the ratio excessively.

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 frozen 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.