How was your morning coffee today? - Page 32
- LeBreadman
- Posts: 53
- Joined: 12 years ago
- Chert
- Posts: 3532
- Joined: 16 years ago
Very enjoyable. 14 grams Velton's Sumatra Lintong 28 seconds for 1.75 oz in the CMA lever. Cedar / leather / touch of apricot. But I think 15.5 grams will do even better for my next effort.
But the noon shot, Velton's Nicaragua Plantio del Aserredero was exceptional: 16 grams in the MCAL basket pulled over 28 seconds, 1.5 oz using the Pasquini Livietta. There was a little berry taste increasing in intensity with each sip. 10.9.12 was a good espresso day for my palate.
But the noon shot, Velton's Nicaragua Plantio del Aserredero was exceptional: 16 grams in the MCAL basket pulled over 28 seconds, 1.5 oz using the Pasquini Livietta. There was a little berry taste increasing in intensity with each sip. 10.9.12 was a good espresso day for my palate.
LMWDP #198
- Sherman
- Posts: 824
- Joined: 16 years ago
Pulling shots of Hacienda La Esmeralda this morning (roasted Saturday) while on a quick coffee break. 17g, medium temp, it's an absolute monster, overflowing with effervescence. Today is a good coffee day.
Your dog wants espresso.
LMWDP #288
LMWDP #288
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- Posts: 362
- Joined: 14 years ago
I would love to say wonderful....but
I definitely used too much Monsooned Malabar(25%) and too much India Robusta(25%) in this blend.
I'm going to try 15% next time.
16.3 G for 32 sec, for 1.9oz. Usually on a La Spaz some recommend 1 1/2 oz in 35 sec.
I was inspired by Tom's Liquid Amber blend but back to the drawing board.
I definitely used too much Monsooned Malabar(25%) and too much India Robusta(25%) in this blend.
I'm going to try 15% next time.
16.3 G for 32 sec, for 1.9oz. Usually on a La Spaz some recommend 1 1/2 oz in 35 sec.
I was inspired by Tom's Liquid Amber blend but back to the drawing board.
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- Posts: 149
- Joined: 18 years ago
Not bad; I've gotten a huge pile of new gear in the last week - new machine and new grinder - so I'm still getting comfortable with them. Ran out of my preferred blends from Blue Bottle last night dialing in; grabbed coffee from Catahoula since it was relatively fresh; got a sweet, moderate body, lightly fruity shot - not as syrupy as I usually like, but not bad. They roast a little darker than I really like, so I'm fighting against roast flavors.
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- Posts: 1
- Joined: 11 years ago
Not bad.
My Tim Wendelboe los pireneos (?) espresso is getting old, and my hand grinder lacks detailed adjustments, and my Pidsilvia PID was installed yesterday and I am not used to it yet, and I have only had the silvia for 2-3 weeks and have a lot to learn....
So, everything considered, I am very happy with my morning espresso. Its one of the best I have made so far
My Tim Wendelboe los pireneos (?) espresso is getting old, and my hand grinder lacks detailed adjustments, and my Pidsilvia PID was installed yesterday and I am not used to it yet, and I have only had the silvia for 2-3 weeks and have a lot to learn....
So, everything considered, I am very happy with my morning espresso. Its one of the best I have made so far
- yakster
- Supporter ♡
- Posts: 7319
- Joined: 15 years ago
Pretty good, I had a nice cup of Panama Esmeralda Boquete Geisha, well two nice cups actually brewed in the Brazen at 202°F. That's it for this batch, I'll have to roast some more in the future. This is a coffee that I really enjoy as it cools and the subtle floral notes come out.
-Chris
LMWDP # 272
LMWDP # 272
- kowalej
- Posts: 97
- Joined: 12 years ago
Woke up late today but was delighted to find my new digital scale in the mailbox. Unfortunately it didn't come with batteries so in a rush I stole some from the remote and started making a quick espresso.
Pulled 16 grams of Burundi Gatare from Social Coffee, PID read 233.7 degrees, took about 45 seconds.
Really nice result that was very balanced, at higher temps the raisin flavour is more prevalent, but with this temp it was more in the background but it yielded a sweeter, less bitter cup. Going to try .5 degrees hotter with the same dose and see if I can get a bit more of that raisin flavour with the sweetness as well.
Pulled 16 grams of Burundi Gatare from Social Coffee, PID read 233.7 degrees, took about 45 seconds.
Really nice result that was very balanced, at higher temps the raisin flavour is more prevalent, but with this temp it was more in the background but it yielded a sweeter, less bitter cup. Going to try .5 degrees hotter with the same dose and see if I can get a bit more of that raisin flavour with the sweetness as well.