Just picked up a lb. of this: http://kaladicoffee.com/order-air-roasted-coffee/16 for the 1st time. Roast date 6/1.....pulled my 1st shot with Eric's Therm reading 197 through most of the shot (so around 200 or so). Tasted fantastic and I know thats all that matters, but being the nerd I am wanted to see what temp they recommend pulling a shot.....very very surprised to say they recommend pulling it at 192.5??
I sampled a shot at the Laughing Goat in Boulder hoping to taste something I could go about replicating at home.....however the shot was insanely thin with minimal crema and way too much volume.

In order to pull at 192.5, I would need to flush an enormous amount of water through my Cellini.....like to the point where I'd be concerned about draining my water tank after a couple pulls (yet to plumb-in and using bottled water, so I try to be frugal with it) Lowest temp I've ever attempted to pull at is 196 with a really light fruity roast and hate all the flushing attempting to go that low.

Guess what I'm asking is what you guys think of pulling at 192.5 for a pretty dark roast? Anyone have experience with this blend? I'll give it a go in the next day or so and see if I agree but not looking forward to all the surfing that is going to be required to hit a number I've never attempted.

Well, I just did a 20 second flush-n-go. Had Erics Therm reading 191 through most of the shot.....taste is pretty similar but not as complex imho. I like it more at around the 200 deg mark where I pulled my 1st shot, to each his own I guess.

I thought I read that the temperature at the puck was about 3 degrees cooler than the reading at the thermometer which would put you just about (within a degree and a half) right on the money.

Wow!!! I feel tremendously foolish.....for some reason the past 3 months I've been using Erics thermometer I reversed the temp difference.....ie was adding 3-5 degrees instead of subtracting, thought 197 was close to 200-202 and not 192-194.

UNBELIEVABLE, I've been pulling shots and trying to be all scientific and what not! Very glad I now know this and can go about saving a lot of water and trying to hit ideal temps!

I thought the amount of flushing I was doing was a little crazy!!

I've been using Trieste from Kaladi Brothers a lot over the last few years and while I cannot attest to my temperature, I can say that it is pretty smokey and intense, and for some reason more intense at home (more boldness, nuttiness, smokiness) than at the DU location -- but only a little, the DU location pulls really nice shots and maybe being more smooth is better. Have to also recommend Novo for brighter roasts, also great stuff! Glad you are enjoying the Trieste!