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| Basket | MHW-3Bomber Jusbean 18g |
| Bottom Paper Filter | Yes |
| Sourness Type | Almost none |
| Bitterness Type | Dry and burnt |
| Finish Type | Dry and bitter |
| Mouthfeel Type | Nice |
| Balance | Bitter |
| Drink Type | Latte |
| Cup Size | 200ml |
| Roast level | Medium (Level 3/5) |
| Country | Thailand, Myanmar, Brazil |
| Region | NA |
| Farm | NA |
| Farmer | NA |
| Variety | NA |
| Elevation | NA |
| Processing | NA |
| Harvest time | NA |
| Quality score | NA |
| Tasting notes | Brown Sugar, Praline, Dates, Berry, Velvety Mouthfeel, Complex Acidity, Long Aftertaste |
| Place of purchase | Sarnies online |
| Price | 449 |
| Weight | 250g |
| Appearance | Medium Dark |
| Brittleness | Quite brittle. Shatters easily and produces fines |
BIG CHANGE - MACHINE RECLAIBRATED AND TEMP OFFSET INCREASED BY 5C!!!!
Well that was interesting and a big mistake. I should have started this profile again after recalibrating the temperature of the machine using my home made Scace. Also I feel I should be starting to dial-in this medium dark bean at 36g out, at least so I can see when blonding starts!
After recalibration, 91C (it would previoulsy have been 86C) is clearly too hot despite increasing the grind size from 1.3.2 to 1.3.8. I got a strong bitterenes reminiscent of a poor coffee shop with over hot equipment and a bean roasted too dark. HNone the less, there were signs of hope. There was very nice creamy mouth feel once in the milk and in the shot class there was a hint of berry like nuance that I hadn’t tasted before.
The shot ran quite quick and the 1.6gm/s flow limit cut in as soon as the bre phase started. This suggests the grind it too coarse despiet the bittereness. Howver, 1.6gm/s is also too slow for this temperature.
Tomrorrow I will start again with a standard 36gms out. I will drop the temperature to 88C, reduce the pre-infuse phase to limit cellulose and change the flow limit to 2gm/s. I will also drop the grind size to slow it down that way too. I’m worried it will come out even more bitter, but lets see. I think it; also important to video the shot to see when blonding starts. If I stay at 30grams I won’t know. Hopefully from this we can quicly get enough data for a proper dial-in and get used to this new temperature calibration which will confuse me for a while!
Initial impression (from a poorly dialled shot) is that this is plain old coffee shop stuff. I need to dial it in better before making a final decision.