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| Basket | 9Panda 49mm Step Down |
| Bottom Paper Filter | No |
| Sourness Type | Poor. Either stale been or cardboard! |
| Bitterness Type | Cellulose |
| Finish Type | Dry and bitter |
| Balance | Slightly Bitter |
| 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 |
Had a slight acidity to it and the bitterness wasn’t pleasant. Mouthfeel nothing special although a lot of CO2 released. I think this might be one of those extractions where the cardboardy cellulose after taste tricks me into thinking it’s an unpleasant sourness. The only way to find out is to go to 30g tommorrow and maybe have to pull 2 shots if I’m totall wrong.
Shot time wasn’t too bad and will come down with a shorter shot so will probably keep the same grind size for now.
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.
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