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| Basket | 9Panda 49mm Step Down |
| Bottom Paper Filter | No |
| Sourness Type | Mild Tomato |
| Bitterness Type | Mild Tomato |
| Finish Type | A pleasant bitterness |
| Balance | Balanced, with slight cellulose |
| Roast level | Medium Dark |
| Country | Papua New Guinea |
| Region | Goroka Town |
| Variety | Typica |
| Tasting notes | Dark Chocolate, Caramel, Vanilla |
| Place of purchase | CherryDog |
| Weight | 200g |
| Density | 0.354 |
| Appearance | Medium Dark |
| Brittleness | Medium Hard |
| Fragrance | Cardboardy |
I dropped this to 30 grams and it’s much better. I also incresed the pre-infusion pressure as I don’t think it was previously wetting the whole puck and dropped the pressure to 7 bar to try and reduce the fines migration that I’m guessing is responsible for the slowing shot under constant pressure.
The falvor improved considerably, but still some hints of cellulose. There are hints of tomato in this shot that I never detected when brewing flat 9 bar shots in the 58mm MHW3Bomber high precision basket before I had the Gaggimate upgrade. That approach gave a pleasant bitterness, but this approach is definitel bringing out nuances that were’n there before. Not to say that I prefer this shot, but I’ll keep working on it because I think I can still do better.
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.
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 frozend 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.