La Marzocco Home Espresso Subscription - Finca Tamana Espresso / Tim Wendelboe - Page 2
-
- Posts: 49
- Joined: 9 years ago
I live in NJ just outside the city and my package arrived on 4/8.
Loaded the beans into the grinder this morning. Pulled 2 shots, need to grind finer as well, shot pulled in about 25 seconds. Will try again tomorrow. I brewed at 200.5, in a 20 gram VST basket. Taste was nice with a subtle brightness, for comparison my go to coffee has been Blue Bottle Hayes Valley, so this is a nice change.
I had the same question about temp, any suggestions?
Loaded the beans into the grinder this morning. Pulled 2 shots, need to grind finer as well, shot pulled in about 25 seconds. Will try again tomorrow. I brewed at 200.5, in a 20 gram VST basket. Taste was nice with a subtle brightness, for comparison my go to coffee has been Blue Bottle Hayes Valley, so this is a nice change.
I had the same question about temp, any suggestions?
- Fausto
- Posts: 452
- Joined: 9 years ago
I've pulled a few more shots, and I still haven't really enjoyed any of them yet. Underextracted, yet I've got my grind spot on now - 20 in 40 out in about 31 seconds. As I was drinking a sour shot this morning I remembered my visit to Tim Wendelboe in Oslo a couple years ago - I remember them serving their shots in 4-5oz cold cups. Thought process iirc was to intentionally cool down the shot quickly as well as allow you to get your nose in there to smell better like a wine glass. The espresso there was excellent. At work all day today, but tomorrow morning I'll try a cold cup - if that doesn't work I'm going to up my P-I pressure.
-
- Posts: 871
- Joined: 8 years ago
That's how they served me his straight espresso at the LM cafe. In a larger and shallower cup. I don't know exact size, but 4-5 oz sounds right.Fausto wrote:As I was drinking a sour shot this morning I remembered my visit to Tim Wendelboe in Oslo a couple years ago - I remember them serving their shots in 4-5oz cold cups. Thought process iirc was to intentionally cool down the shot quickly as well as allow you to get your nose in there to smell better like a wine glass.
-
- Posts: 1305
- Joined: 8 years ago
Tracking shows mine is due to deliver today.
I can't wait to try it. Given some research ahead of time, I have some ideas that I might try....
Testing the limits: Chromatic Radio very light roast espresso
I can't wait to try it. Given some research ahead of time, I have some ideas that I might try....
Testing the limits: Chromatic Radio very light roast espresso
- Fausto
- Posts: 452
- Joined: 9 years ago
Thanks for sharing, my water is already very soft - about 40-50ppm, but I think upping my P-I pressure (and therefore also increasing my brew temp) is a good idea. I'll also be using a large cold mug. Excited for tomorrow!
-
- Posts: 1305
- Joined: 8 years ago
No need for the extra-soft water. This is a pretty much normal/light roast espresso. Standard techniques work well with it.
I dialed in on the second shot and it pulls very nicely.
20-20.5 grams in
21 gram LaMarzocco advanced basket.
9 bar (calibrated)
199f (calibrated)
40 grams out
32 seconds.
standard water formulation
Had a herbal/greens note, lots of brown sugar and a mild red stone fruit acidity. Good as a shot. In milk, the brown sugar and caramel notes really come forward. The herbacity goes to the background and there's a enough stone fruit acidity to make it interesting.
Nice stuff.
I dialed in on the second shot and it pulls very nicely.
20-20.5 grams in
21 gram LaMarzocco advanced basket.
9 bar (calibrated)
199f (calibrated)
40 grams out
32 seconds.
standard water formulation
Had a herbal/greens note, lots of brown sugar and a mild red stone fruit acidity. Good as a shot. In milk, the brown sugar and caramel notes really come forward. The herbacity goes to the background and there's a enough stone fruit acidity to make it interesting.
Nice stuff.
- Fausto
- Posts: 452
- Joined: 9 years ago
Pulled my shot into a cold 5oz cappuccino cup today. Gave it several nice swirls. It was very good, but pretty standard, I'm happy. My wife's cappuccino was really excellent though, this is definitely meant for milk drinks as implied by the "Espresso for milk" on the label
I guess I was hoping this subscription would be intended for the espresso drinker first and foremost - perhaps future months will be, we'll see. Still a big Tim Wendelboe fan!
I guess I was hoping this subscription would be intended for the espresso drinker first and foremost - perhaps future months will be, we'll see. Still a big Tim Wendelboe fan!
-
- Posts: 871
- Joined: 8 years ago
I found that curious, as well. I picked up the Hunkute thinking it'd be what they sent you guys, since it's the bean they chose for "straight espresso".Fausto wrote: I guess I was hoping this subscription would be intended for the espresso drinker first and foremost - perhaps future months will be, we'll see. Still a big Tim Wendelboe fan!
- jgirl125
- Posts: 104
- Joined: 12 years ago
I'm through the first bag and still going back and forth on how I feel about it. As many have mentioned this needed a very fine grind, actually it's the finest roast I've ground on my Compak K10. Once I got that straight the shots pull consistent within the guidance of 20g in, 40g out, 30 seconds. I get allot of the herbal, plum tastes, not as much of the brown sugar or caramel. I prefer it in my latte, with 4oz of milk.
-
- Posts: 1305
- Joined: 8 years ago
Had two this morning. I'm getting really dominant brown sugar/caramel flavors in cappuccino. Switched to a 20g ridgeless VST basket, results not much different than the LM Advanced 21g basket with similar dosing. 20g in, 40g out, 33 seconds pull time, 9 bar, 199f. Acidity is more prominent when sampled as a shot.
It does take a somewhat fine grind, but no more so than I'm used to with most espressos I buy from Ritual Roasters, Barefoot, Chromatic, Highwire, or Blue Bottle.
It does take a somewhat fine grind, but no more so than I'm used to with most espressos I buy from Ritual Roasters, Barefoot, Chromatic, Highwire, or Blue Bottle.