Confirm action
| Basket | MHW-3Bomber Jusbean 18g |
| Bottom Paper Filter | Yes |
| Sourness Type | Almost none |
| Bitterness Type | Chocolatey |
| Finish Type | Cleanish |
| Mouthfeel Type | Normal to nice |
| Balance | Slightly Bitter |
| Drink Type | Latte |
| Cup Size | 200ml |
| Roast level | Medium (Level 3/5) |
| Country | Guatemala |
| Region | Huehuetenango |
| Variety | Caturra |
| Elevation | 1200-1350 M.A.S.L. |
| Processing | Fully Washed |
| Tasting notes | Milk Chocolate, Plum, Sweet Acidity |
| Price | 450 |
| Weight | 250 |
| Appearance | Medium brown |
| Brittleness | Quite brittle, lots of pieces |
| Fragrance | Chocolate and a little cardboardy |
THis was nice except I messed up the milk again despite putting a new oring on the steam tip and adding some PTFE tape. I don’t think it was leaking, but it was still spluttering and quite agressive. I did a full descale yesterday, so that side of thongs should be ok. Maybe the steam temp is too high after the recaloibration (though this seemed to start later) so I have dropped it down. I will also order a new Shaded of Coffee tip from Shopee once Gaggia Classic Mods on SHopee has them back in stock.
There is still a hint of cardboard and I read that thos coild be from the filter papers, so for the next shot I will try without one. Theoretically this speed up the flow, but I think I will keep the grind size the same at 1.3.2 so I can guage how much difference it makes.
If it’s not the paper filter I could try switching the end phase profile to a decliniong flow rate to avoid stripping any cellulose form the bean, though this is dangerous because it creates more contact time and could soften the eban so it produce more. Worth an experiment! So many fun things to try!
Second time I have had this winderful coffee. Although it has a night plum like fruitiness I prefer to make a more intense, syrupy and slihghtly bitter shot that has really nice mouth feel and balances milk perfectly. Grinding somewhere in teh low end of1.3.x