Hi all,

I just got a couple of bag of George Howell's dattera south italian. Any advice on preparation, temperature, etc so I waste less?

Thanks

John

That one is pretty forgiving in my experience. George recommends 197 for all of their espresso, although I think I pull it a little warmer.

I personally like a high dose, coarse grind, and a brew ratio on the ristretto side. If you are familiar with some of George's lighter roasts, this one doesn't require nearly so fine a grind as some others.

Thanks for your reply.

I also have been dosing hi (20 gm) with 200 degrees but with a normal ratio (36 gm out) and the flavor has been somewhat dull. WIll try lower temp and more ristreto grind.

Regards

John