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| Basket | MHW-3Bomber Jusbean 18g |
| Bottom Paper Filter | No |
| Sourness Type | Almost none |
| Bitterness Type | Mild |
| Finish Type | Clean |
| Mouthfeel Type | Normal |
| Balance | sour with dry after taste |
| Drink Type | Latte |
| Cup Size | 250ml |
| 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 |
Managed to not spill this! The extra 3g out did give a better flavor which was more balanced. Slightly more fruity than I prefer or milk, but did have a drying after taste suggesting some astringency. Based on the 1.3.3 shot being quite bitter I will stay with 33g out and 1.3.4 grind size, but I need to explore how to extend sweetness. Increasing temp slightly may also help.
I think some of this comes down to needing to dial in afresh given my new technique of WDT in the blind shaker. I have also noticed that with the new dosing ring, without the inner lip that stuck in the coffee bed, I no longer get that donut shaped extraction which I though had nothing to do with it! All of this suggests I may be getting a more unimodal extraction - but is this what I prefer taste wise? At least I’m driving better consistency.
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