Ecco El Salvador Finca Malacara Espresso

by **Philg** on Tue Sep 21, 2010 3:02 pm

Hello,

Any prep suggestions for : Ecco El Salvador Finca Malacara espresso?

Thanks,
Phil

by **michael** on Wed Sep 22, 2010 10:52 am

93 C, 20gs, 25 seconds

by **Philg** on Wed Sep 22, 2010 10:59 am

Thank you Michael.

That's almost exactly what I lucked into (20g / 200F 22 - 25 sec). Didn't know if it was rested beans or dose temp that made it work, I'll stick with it.

Thanks again,
Phil

by **TrlstanC** on Fri Sep 24, 2010 8:38 pm

How have the shots been? I was thinking of picking up a pound, the last El Salvador I tried was pretty good.

by **Philg** on Fri Sep 24, 2010 11:39 pm

Hello,

I didn't want to ignore your post but I don't think I have much useful to say - hopefully Michael will chime in.

I think it's nice coffee, smells exactly like my distant memory of Butterfingers, but my results have varied. Aside one cup that seemed just over-extracted, my worst were a bit bright (and I like bright, fruity coffee) but still with enough sweetness to make it seem more fruit than sour. My two good shots from the first half pound had what I think of as a roasted or honeyed citrus flavor. I assume that's always there waiting for me to find it.

So, a few fewer very good shots than from my best experiences - but more likely me than the coffee. I'm looking forward to the next 1/2 pound and would try it again.

by **michael** on Tue Sep 28, 2010 2:03 pm

i think this is really good stuff; great shots over several pounds of this s o espresso

highly recommended

by **TrlstanC** on Sun Oct 17, 2010 12:03 pm

I've been working through a bag of these beans, and having mixed success. I think the best straight shot I got was right around these recommendations, but the flavors didn't really work for me, it tasted kind of unbalanced, on different doses I'd get either too much roast/muskiness or too much brightness/acidity.

After playing around with it a bit this morning I ended up doing 19g at 202F for a 25-27 second shot, but let it blond and run an extra few extra seconds, then made a cappuccino (so, basically nothing like the way I normally like my espresso). That brought out the lighter floral flavors which I really enjoyed, kept the roast or fruit from dominating the cup and it was a nice change of pace from the straight shots I've been drinking so far.

I don't think I'd want to drink it this way everyday, but it's certainly fun to experiment.


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