Shot by Oddrain

The mouth feel and taste in the shot glass was wonderful. Almost has me converted to drinking shots!

In the milk it was nice, but not great. I used a bit less milk this time filling a 200gram cup bekow the rim. It was much more intense and a much nicer flavour that turned from fairly good coffee shop to a very nice bitter swiss dark chocolate as it cooled. The mouth feel also came through strongly. Starting to be convinced by the 49mm step down for this type of coffee!

I did notice that the flow rate levelled off and possibly dropped off towards the end suggesting that there was either fines migration or grain swelling going on in the puck. This is new insight for me, but not really sure if it’s actionable as I quite like this slightly bitter flavor that it’s producing. However, maybe an experiment is in order with a switch to a similar looking flow controlled profile.

Blend: Brazil Fazenda Toucan Natural Process + Guatemala Honey Process

The bean colour is a rcch golden brown which often works out as a flavour I like

There’s obviously 2 different beans in here of different sizes - medium and small.

Breaks easily under the thumb which suggests there will be a lot of fines which point toward grinding coarser. Seems similar to the Brazil Toucan, so might base initial grind and profile on that. UPDATE: Grinding at 1.3.5 gave a very slow extraction. Seems like the fines theory was right!

I don’t trust CherryDog roast dates. They don’t write on the bag and seem to make something up when I ask them. Previous experience with varying freshness levels backs this up. I might be wrong, but very suspicious.