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| Basket | MHW-3Bomber Jusbean 18g |
| Bottom Paper Filter | Yes |
| Sourness Type | Almost none |
| Bitterness Type | Dark bitter chocolate |
| Finish Type | A pleasant bitterness |
| Mouthfeel Type | Normal to nice |
| Balance | Bitter |
| Drink Type | Latte |
| Cup Size | 200ml |
| Roast level | Medium (Level 3/5) |
| Country | Brazil |
| Region | Fazenda Samba |
| Farm | Fazenda Da Lagoa |
| Variety | Catucai, Catuai and Acaiá |
| Elevation | 1045 m.a.s.l |
| Processing | Natural process (Sun-dried) |
| Tasting notes | Red Wine, Soft Macadamia, Molasses, Balanced sweetness, Nutty notes, Well-rounded acidity, Creamy mouthfeel, Milk chocolate |
| Place of purchase | Sarnies online |
| Price | 389 |
| Weight | 250g |
| Density | 0.357 |
| Appearance | Medium brown |
| Brittleness | Quite brittle, lots of pieces |
| Fragrance | Nutty, cardboard, yesr |
Well, same settings as yesterday, but more bitter despite beign a faster shot!?
Although bitter, it ws a plesant bitterness that I didn’t totally dislike, but it could be better if I can take that edge off. The intensity and mouth feel were both better than yesterday.
The shot was slightly one sided so there may have been channelling, but it didn’t taste that way. Any hint of cellulose is gone. Tempted to grind 1.4.0 for the next shot.
The fazenda from CherryDog was really nice, so thought I would try Sarnies. This is Natural process and smelled a little yeasty when fresh.
It’s quite brittle and shatters into many pieces which suggests a coarser grind due to the fines. It might also need a profile that doesn’t run too fast and cause the fines to migrate. Lets see. I’ll run it in the MHW3-Bomber 18g 58mm basket with paper.
My prefered grind size was around 1.3.9 though this was definitely on the bitter side. Grinding finer bought out an acidity that I didn’t really afvor Maybe its the yeastiness.