Mountain air roasting - Black mountain parameters

January 10th, 2017, 2:10 pm

Just ordered 5lbs of Black Mountain from mountain air roasting.
I haven't had this coffee since Oct, 2014, and i read that it's changed.

Anyone have any suggested extraction parameters where to start?

thanks

#2: Post by **gophish** » January 10th, 2017, 3:43 pm

I haven't used that coffee in a long time either, but I would probably start at 50% ratios, following the directions they provide on the website: http://www.mtnairroasting.com/product/black-mountain/

We recommend starting with a 50% brew ratio for espresso. (dry grounds mass = one half brewed espresso mass)
Adjust grind to maximize extraction. Grinding too fine can reduce extraction.
Distribute evenly by tapping the portafilter both vertically and horizontally until the grounds are level
You may find the best espresso occurs near 30sec, although your water's solvent strength may vary.
We recommend using precision filter baskets such as those made by VST
Large, sharp burrs creating a fine, even grind will allow the best extraction
It is not possible to over extract these coffees within the suggested parameters

That's pretty helpful and way more information than a lot of roasters provide, but if you're still not sure, I would recommend reaching out to them. They've always been really helpful and responsive in the couple of times I've contacted them in the past. And please post up what you hear back if they provide further input.

January 11th, 2017, 3:45 pm

thanks, will do.