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| Basket | 9Panda 49mm Step Down |
| Bottom Paper Filter | No |
| Sourness Type | Savoury and nice flavor |
| Bitterness Type | Slight cellulose |
| Finish Type | Slight bitter, not totally unpleasant! |
| Mouthfeel Type | Normal |
| Balance | Balanced |
| Drink Type | Latte |
| Cup Size | 200ml |
| 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 |
Well that was a shot gone wrong that ended up tasting OK! Milk Chocolate, bit still with a hont of cellulose suggesting slight over extraction.
I shortened the pre-infusion, but the large 49mm step down basket clearly hadn’t filled and pressurised by the time teh main phase cut in with it’s 1.8 g/s flow rate limit, so the gaggimate reduced pressure to keep the flow rate down. However, it tasted pretty good with a slight hint of cellulose. I think some of that went from keeping the output down to 27g.
SO I feel I need to fix the profile mistake even though it may put me back in unknown terrirotry for falavor. However, this is a bean I may buy again so it’s worth building a good profile for it.
Maybe I should just add a short pressurise phase and then go to infuse with a flow rate similar to this one that pproduced nice results. I also suspect that shortening the shot a little futrther will help, bit one hting at a time.
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.