I have some Metropolis redline on the way to me and was just wondering if anyone had any resent experience with it and how where you pulling your shots. I'll probably start with the pretty standard 18 grams at 200C with a 26-28 gram yield in 27-32 seconds and go from there. Figured I'd ask though just to see what anyone else is doing.

Yep that is about right. Maybe little lower temperature, about 198-199 for more Merlot flavor. Let it rest for about 5-7 days.

I really like Redline, one of the few places that still sell you a whole pound. With my setup, I tend to like it best as a ristretto with a fairly large dose 18-20g and a lower temp ~91c.

definitely needs a good 4-6 days rest before getting tasty

I use a slightly lower temp on the Cremina - and from what I can tell from other posters, slightly more grams on a double - and like it more as a ristretto, also.

Good stuff

Redline is definitely one of my fav's. Stick to a ristretto shot pulled at 199-200 and be sure to let it rest a good 5 days as it tends to be more gassy than most blends.

I enjoyed some Redline this morning. I second the other suggestions of a larger dose and definitely better as a ristretto.

I just bought a five pound bag - with shipping to central NY it came to roughly 411 per pound total - nice price and a great blend. I split mine into 1 lb sealed valve bags, vac-pac it with a food sealer, and store the extra pounds until I need them. Also - in the unlikely event you ever have an issue - you'll find their customer service to be excellent.

five pound bag - with shipping to central NY it came to roughly 411 per pound total

Did you hit a wrong key?

$4.11 per pound total with shipping? you're saying five lbs with shipping was $20.55?

the list price is Only $12.25 / 1lb Bag

Maybe you left a _one_ out and meant $14.11 per pound

New local spot carries this, which is how I got introduced to it. The shot they pulled me was great, so I bought a bag from them. Got home and realized roast date was March 15th, so it's going on 7 weeks old =/

First shot was my semi-standard 18.5g and was total and pure crap - realized I needed to adjust my grinder because the looks of it alone were totally undrinkable. I changed to a coarser grind and upped the dose to 19.5g and the pull was still a bit too long for my liking, yielding just short of 2oz took 37 seconds. I then looked on the Metropolis site to see they suggest the shorter 1.5oz pulls, and that's what everyone in here seems to be doing. I'm a lil wired now but when in a few hours I'll go a little coarser and do another pull - sticking to more of a ristretto.

Machine: Isomac Tea
Grinder: Le'Lit PL53

I'll follow up later today. What I had at the local spot was great, not sure I can replicate with these "older" beans but hoping so.