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SOUP S
The Picky Chemist Ecuador - Finca La Noria - Washed Gesha
18.0g 63.0g (1:3.5) in 14.8s
2.7 on Monolith Flat MAX2 98mm
Notes:

ok. i went with 19 water pumped, 7.5 flow rate, 87deg. it still feels a little bit hollow/green, but the metalic aspect of it is now pretty much gone, so if there’s anything i’d look for here it’s bigger body maybe.

i think i could grind slightly finer to achieve that, though i’m not sure if i also have to slow the shot down, or make it faster, idk what changing the grind will do here

feels like there’s a slight vegetative/green linger, maybe that’s just how this bean is. it’s better early than late, or i need to profile it better. it’s not bad by all means, but i guess i’d like to get more of the early flavors in the back end of the finish. maybe am overthinking it. it’s still awesome, just wondering what the intended taste /best profile is. maybe up-dosing 0.5 is what we need here, idk

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