Any thought on this new single origin espresso from intelligentsia? Someone tried it?

I heard apricot/cardamom and bright, heres the spec from 21street: 18g/200F/26s/32g

My pound awaits in the freezer while I enjoy a lb of Metropolis Redline roasted the same day. Intelligentsia website suggests 18g/202.5F/22-24s/1.8 oz for La Pinera. I'll watch this thread.

Chert, you'll have much better luck pulling the Black Cat now and let the Redline rest. I'm a big time fan of Redline and it needs at least a 5 day rest time post roast to pull best. One of the beans they use degasses at a very slow rate (believe it's an aged indonesian) and will be far too gassy for about a good 4-5 days. I've actually had my best shots around 10 days after opening the bag. At 2 weeks it is still drinkable but I rarely have any left after a week and a half. I usually get 2#'s at a time. Also I've found that a slightly down-dosed shot pulled short at 199F hits the mark. I tried up to 204 and although it pulled some very interesting flavors from the Indonesian, its higher notes were barely discernable. You've got me interested in the Black Cat, maybe I'll have to try some out. When you get around to pulling it let us know what you find out.

Best,
Kurt

Thanks, Kurt. I would say that I wasted 80 grams of the Redline bag with shots that had me wondering about my prep or the bag of Redline. I'll use some Black Cat La Pinera and come back to the Redline in a few days with your suggestions in mind. I emptied my Vario hopper today and pulled an 18 gram 1 1/4 oz shot that gave me some cocoa and maybe merlot, but the honey in the description on the bag was lost on me. I looked, but neither on HB nor the Metropolis website could I find some shot-pulling parameters for Redline. So thanks, again.

Delicious, bright, creamy and fruity was the shot I produced on the Cafethema today with this SO La Pinera. Anyone else enjoying this finely roasted coffee from Intelligentsia?

Anyone else have any experience with the La Pinera? I just ordered a pound and am wondering what a good rest period is.

Ok so just tasted La Pinera. Really good coffee, nice balance sweet/sour.

Their description is pretty spot on. Banana (yeah banana) at the beginning, than citrus fruits that leaves a nice clean finish. Heard it was also very nice as cappuccino, will try that tomorrow...

A bright coffee that really should be tasted!



edit: Really nice coffee in cappuccino, the banana flavor is mellowed with caramel and toffee notes.

had the best shot towards faster extraction, ristretto shot only brings a nice sweet punch and citrus flavor. Go more with a normal ratio to extract all the flavor and balance the citrus.

I like the La Pinera a lot, it's an interesting SO.

I am dosing about 17g using the LM double basket (with that I fall outside of the known non-contiguous "Ken Fox Espresso Dosing Space" The Two Types of Espresso which can only be resolved applying the "Schecter Espresso Dosing Space Expansion" The Two Types of Espresso), with total 1.8oz shot volume, 6sec pre-brew @ 3bar (until the first drops show on the naked PF) followed by 24sec extraction @ 8.3 bar (measured as static pressure) on my LM GS/3-MP set at 200F group temp.

I am tasting a strong Lingonberry tartness, sweetness, fruit and well-pronounced acidity and brightness, with accentuated spice, good body and some malt flavor and almond aroma. Yes, that's an interesting combination, these flavors may be intensified by the pre-brew phase (I didn't experiment much with other settings yet).
I prefer it as straight shots although it works well as cappuccino too.

I am interested to read what others are doing with it.

Wolfgang

frankmoss wrote:Anyone else have any experience with the La Pinera? I just ordered a pound and am wondering what a good rest period is.

Good question, I started using it 4 days after roasting but thought that I liked results better after 5 days. The brightness seemed more balanced to me if I waited another day or two.

Wolfgang

Yes it was a nice flavor after 3-4 days, but really better and more complexe after 6-8 days.