Has anyone tried the current Peru/Sulawesi blend of Epic? Planning on pulling some shots tomorrow and maybe taste it brewed today.

Michael

I recently finished off 5lbs, which I picked up at the end of December. Not sure if that's the current blend or not. I didn't try it brewed.

I really enjoyed the complexity. Seems brighter than the last time I had some. This time it was brighter and had notes of orange, tobacco, licorice, and a hint of chocolate. The last time I had it, about a year ago, I found it sweeter, much more chocolatey, & with a strong blueberry finish. YMMV

I will say I found the recent batch to be very forgiving. I'm used to coffees with a very narrow sweet spot, at least on my machine. I tried a wide variety of doses, grinds, & temperatures, and out of 5Lbs of Epic, I pulled maybe 3 sink shots. Certainly some shots stood far above the others, but it seemed there really wasn't any way to go wrong with this stuff.

Hope you have as much fun with it as I did. Planning to pick up another big bag this week.

They changed the blend like 3 times in the last month and half.

I didn't remember what was the last one I've tried. But it was after they put kenya/peru. It was peru/PNG I think..

And it was a nice fruity espresso blend, better at about 16-17g. Keep the ratio at about 60%. Temp I can't be sure but it's in the 200F-201F range

See http://www.49thparallelroasters.com/pro...c-espresso for the current version.

Not as chocolately, more mocha, not as sweet as earlier renditions.
Still easy to pull

This coffee brewed as a pour over was quite enjoyable. It was definitely not flat like some espresso blends can be. I thought it had a good dose of red fruit, maybe a little winey. It was kind of like a sweet Kenya with moderate acidity.

Unfortunately, my attempts at espresso were not so good. Based on 49th's prep recommendations of using 19-20 grams of coffee, I decided to use a triple basket I purchased from espresso parts NW. I had quite a bit of trouble with channeling. It also seemed like this coffee requires a fairly fine grind. Anyhoo, I'll try dropping the dose tomorrow to 14 or 16 grams and use my double basket. BTW, thanks for the comments above.

Michael

Epic is my usual go to blend. Despite consistent changes to the blend I have always found it easy to pull and fairly forgiving. I just finished two pounds of the current Peru/Sulawesi blend and it was fantastic. 18 grams, pulled at 199 Fahrenheit. As for grind setting versus let's say Hairbender or Leftisit, I find that I usually grind Epic quite a bit coarser.

The consistent notes with Epic across all the blend changes, nice bright acidity, hints of chocolate, nice and fruity with usually cherry notes in the finish

I had Epic twice around the end of January. I found both of them to be rather salty. However, I was quite happy that it wasn't burnt-tasting.

The only time I have ever experienced salty with Epic was if the temperature of my machine was set too low. Usually only happens when trying to dial it in

Picked up a 5 lb bag to freeze at Atlantis Coffee in Regina on Wednesday. Roast date is last Tuesday. First two shots were extraordinarily good, without making any adjustments.

Both shots were complex, caramelly, citrus, and leather or tobacco.

Gonna dial it in a bit better this afternoon. Dosing about 20g and pulling a little short.

At 14 days, ~9g ~197.5°F ~60% it's truly outstanding. Caramel orange