Shot by Oddrain

Another profile gone wrong (but now I know why). Nonetheless it came out delicious!

Super chocolatey, but had a slight cellulose taste after it cooled. Normally that comes while it’s hot and goes as it cools. I have no idea why. The taste was slightly bitter dark chocolate, but honestly I like that if it’s a nice bitterness. Also I’m finally I’m starting to notice sweetness. That might just be my taste buds evolving.\ tp notice things I dodn’t notice before.

So, why has profile been limiting flow to 1.8g/s on what I thought was phase 1? Well it turns out I stupidly set Phase 1 to stop when weight reaches zero grams!

Note also that there was a big temperature drop. This was due to the Thermal Feed Forward (Kff) value being set to zero in settings after I reflashed. However, this and teh great shot suggests that maybe I should drop the temp in the profile for this bean.

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.

Experiments so far have revealed that with reduced bitterness it can reveal a pleasant savoury acidity not unlike tomato, but is very prone to blonding early and releasing a cardboardy falvor. I canontine to work on elliminating that without having to shortent the ratio excessively.

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 frozen 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.