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| Basket | MHW-3Bomber Jusbean 18g |
| Bottom Paper Filter | No |
| Sourness Type | Almost none |
| Bitterness Type | Mild |
| Finish Type | Clean |
| Mouthfeel Type | Normal |
| Balance | Bitter |
| Drink Type | Latte |
| Cup Size | 200ml |
| Roast level | Medium (Level 3/5) |
| Country | Guatemala |
| Region | Huehuetenango |
| Variety | Caturra |
| Elevation | 1200-1350 M.A.S.L. |
| Processing | Fully Washed |
| Tasting notes | Milk Chocolate, Plum, Sweet Acidity |
| Price | 450 |
| Weight | 250 |
| Appearance | Medium brown |
| Brittleness | Quite brittle, lots of pieces |
| Fragrance | Chocolate and a little cardboardy |
After testerdays bicarbonate of soda induced bitterness I added a 304 drops of saline (a pinch in about 100ml). This took some of the butetr edge off and made it a bit more fruity. However, it was a stange taste with some of teh dryong bitterness reamining.
What this shows is that my reverse osmosis low mineral water supply is definitely impacting taste and its worth experimenting with some proper coffee minerals. The sachets are about 200 baht for 50 liters, so not really expensive. I suspect that doing this and then doing some re-dialling in will be interesting.
Note that it might also mean more frequent descaling, which might be expensive if I stick to the gaggia descaler!
Second time I have had this winderful coffee. Although it has a night plum like fruitiness I prefer to make a more intense, syrupy and slihghtly bitter shot that has really nice mouth feel and balances milk perfectly. Grinding somewhere in teh low end of1.3.x