Shot by Brendan FitzPatrick

Extraction notes: This shot pulled for 48.1 seconds total yielding 35.2g of liquid espresso. I attempted to follow the pressure profile you recommended after the last shot I pulled. I held at 3 bar of pressure to properly soak the puck during preinfusion, held that for 12 seconds before pushing immediately to 9 bar of pressure. Holding at or as near to 9 bar of pressure as I could for the majority of the main extraction of the shot and slowly tapering off through the tail end of the extraction. I hit an average flow rate of 1.15g/s for this shot. This extraction pulled tight with a single main flow, there was no jetting and I was able to build to pressure immediately.

Tasting notes: this shot was far more acidic and tart than I expected it would be based on how much coarsely I ground the beans. However, that acidity bloomed into a bright apple finish and aftertaste. Once I mixed the crema into the shot after the first sip the flavors were much better balanced. The initial aroma of the shot remained apple forward with a hint of tea like floarlness to it. The body of the shot was clear and extra syrupy. All in all it was an interesting shot, not my favorite so far, but a marked departure from the last two. I’ll likely switch to pour over in my V60 brewer to finish out this bag.