Intelligentsia Black Cat- different again - Page 4

Discuss flavors, brew temperatures, blending, and cupping notes.
IMAWriter
Posts: 3472
Joined: 19 years ago

#31: Post by IMAWriter »

ThaRiddla wrote:you (and the barista at the store) are absolutely correct, we changed the blend starting last Thursday. It's much cleaner and sweeter than it's been for a few months and there is much much more to come in the future.

Thanks for the compliment, I'll be sure that everyone sees it.
I've enjoyed both BC and Kid-O...I home roast, but would gladly cease...at least for a little while, if your whole bean espresso was available here in the Nashville area.
UPS and USPS already get too much of my hard earned $$$....
Still, I'll be ordering some of the new stuff sooner than later.
Regards

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Quoddy
Posts: 25
Joined: 16 years ago

#32: Post by Quoddy »

I'm presently on my second pound of Black Cat opened two days ago, having purchased two pounds that were roasted on 03/31/2008. Being quite new to pulling my own espresso, my results have been gradually improving, but today was a quantum leap forward. The first 1.5 oz pulled from a double yielded close to my usual result... a somewhat nutty chocolate-caramel taste. I immediately ground a second double and pulled the next 1.5 oz. I immediately sipped the result and thought I tasted a hint of apricot... then the full taste. I sipped the entire remainder into my mouth and tasted an explosion of very ripe cherry syrup. I took my dog out and started our walk into the forested mountain, tasting those cherries for at least an hour. Some days are so much better than others.
There is no such thing as strong coffee, only weak people

412Rich
Posts: 31
Joined: 18 years ago

#33: Post by 412Rich »

BC has apparently changed yet again from February. A little bit lighter. We'd been pulling BC at 200.5-201.5F since forever. The new batches seem to like it a couple degrees cooler, around 198-199F on a Linea. And concord grapes seem to be more pronounced.
Crazy Mocha
Pittsburgh, PA

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