Italian Coffees. Lets talk about Kimbo, Danesi, Lavazza, Caffe motta, Illy - Page 19

Discuss flavors, brew temperatures, blending, and cupping notes.
osel
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#181: Post by osel »

Anytime I get these coffees they are at best 3 months old, and some older :(

Smell isn't so fresh, and crema isn't like in the videos...

osel
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#182: Post by osel »

dominico wrote:Hey Rob,

I find the sweet spot for Superior for me is 14g in / 18g out. It gets pretty chocolatey in the ristretto range. It also counteracts the "blandness" you dedcribed.

How long is the extraction time ^^^ ?

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dominico
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#183: Post by dominico »

Extraction time is very machine dependent. On my equipment, levers machines that start out at either 7 or 8 bar and decline linearly in pressure from there, I like extraction times to be about 45 seconds or so. Levers with a more gentle spring may like a little bit of a longer shot, a pump would probably want to stick with the 25 to 30 second extraction range.

In reality, rather than timing the shot, I watch for a "flow rate" out of the portafilter that I like: fairly slow: just above barely enough to keep a nice solid stream
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osel
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#184: Post by osel replying to dominico »


just did that ^^^On ECM Classika pulled a 30 seconds 14 grams in 22 grams out Super Crema. You're right, it improves and becomes rather chocolaty. It'd be nice to have even more crema, but the bag is 3-4 months old... Going back to Klatch Belle Espresso after this. That was great, and fresh.

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Almico
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#185: Post by Almico »

I've been roasting my own coffee for 3 years with no frame of reference at all. I have never even tried any of the espresso coffees from the popular US roasters.

It's probably a long time in coming, but I just ordered a bag of this. I'm curious.


osel
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#186: Post by osel »

mikeness wrote:I had tried Kimbo Superior before but didn't have a deep freezer, so after day 2-3 the coffee was so bland it bordered on undrinkable.

Now equipped with a deep freezer I'm trying Lavazza Super Crema and am blown away. I'd say it's far less of a balancing act between the tobacco and chocolate notes versus the Kimbo, where I now consistently get a nice blend of both with almond.

Pulling 14g in 22-24g out and really pleased with it. It's a nice break from the lighter 3rd wave roasts where the margin of error is much more narrow.


ummm.... I'm lost. A little help?

mikeness
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#187: Post by mikeness »

osel wrote:ummm.... I'm lost. A little help?
Would love to help... but not sure what's puzzling you. Is it the deep freezer part? This just refers to reduced staling when using a stand alone freezer vs. the fridge/freezer combo (lots of discussion about that elsewhere in the forum).

I should also mention that I now only use my 18g VST basket with great results with the Lavazza.

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osel
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#188: Post by osel replying to mikeness »


I'm supposed to store my coffee beans in a freezer???

CoffeeOwl
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#189: Post by CoffeeOwl »

osel wrote:Anytime I get these coffees they are at best 3 months old, and some older :(

Smell isn't so fresh, and crema isn't like in the videos...
Right. Now they are in Tesco, all at least 3 months old.
'a a ha sha sa ma!


LMWDP #199

osel
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#190: Post by osel »

Question about Lavazza:

When Lavazza Super Crema on their bag says 7g = single, 14g = double, 30 ml in 25-30 sec. do they mean 30 ml into each cup, or in total? I assume into each cup, so 60 ml total including crema before stopping the shot?


And what's with the 44 lbs tamp?