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| Basket | MHW-3Bomber Jusbean 18g |
| Bottom Paper Filter | Yes - Wet |
| Sourness Type | Fruity |
| Bitterness Type | Clean bitter stone fruit |
| Finish Type | Burnt non-drying bitter |
| Mouthfeel Type | Nice |
| Balance | Bitter |
| Drink Type | Latte |
| Cup Size | 200ml |
| Roast level | Medium To Dark |
| Country | Thailand |
| Region | Chiang Mai, Nan, Petchabun |
| Farm | P' Kaleb's Farm, Nan, Phu Tub Berk, Pangkhon Village, Le Tor Glo Village, Mae Daet Noi Village, Nam Meed Village, Doi Saket |
| Farmer | P' Kaleb |
| Variety | Arabvica + 10% robusta |
| Processing | Fully-Washed, Natural |
| Tasting notes | Rich, Prune, Fig, Brownies, Toffee Nut, Chocolate, Dates, Almonds |
| Place of purchase | Bangkok World of Coffee 2026 - Bitec |
| Price | 320 |
| Weight | 200g |
| Appearance | Medium brown |
| Brittleness | Breaks easily, but not too many fines |
| Fragrance | Brownies |
Came out bitter despite the slightly fast running shot. The flow rate limit really had to do it’s work with this one. Not surprised that it was fast owing to the lack of fines, though I only tried one bean and this is blend of 4.
For the first time I wet the puck paper but also first cup with this bean so I don’t know if it made any difference. Stupid experiement really. I’ll go back to dry and try wetting later!
The mouth feel was actually very nice and the after taste was a non-dryong non-lingering slighlty burnt flavour - maybe the 10% robusta?
Tasted like something from a reasonable coffee shop, but nothing special and I suspect it could be a bit ordinary once dialled in, but lets see.
The question os what to do next. It’s running fast, but also bitter. Do I just go coarser anyway? Maybe increase the pre-infusion. Maybe both. I think I will also drop the temp by a degree to see if I can take that burnt edge off. So 1.3.0, 88C and 8s pre-infusion. It alsready pressurised within a couple of seconds, so I think I can reduce that too. Mmm, maybe also drop the pressure. 6.5 bar and 2.5 bar in the pre-infusion.
This is a 4 way blend (see photo) that is made to be like a standard Italian coffee.
I ground teh furts shot at the slightly finer end of my medium range 91.2.8) which was quite bitter, biut inoffensive. I have a feeling it might be quite boring of balanced well, but we will see in due course.
The non drying bitter after taste did remind me of an Indonesian roibusta that I tired at the show, but my experince with this is very limitd so who knows if it was that 10% Robusta coming through.