Pulled several shots this morning.
Let me preface by saying that my grind from my KYM manual grinder results in a bit "brighter" taste profile than did my Mazzer SJ.
Also, I will be receiving, from the folks at Orphan Espresso, a BP tester/filler cap device that will help me perfectly calibrate my Olympia Cremina. I believe I'm pretty close, as I see the "dark ring' by the 3rd shot, if I don't perform my group head cooling ritual.
That said, I attempted to remain in Paradise's recommended parameters. Shorter shots, more coffee. I do like shorter shots (.75 to 1oz), but I usually get that by grinding finer, not over-stuffing my little 49mm basket.
I first heated the machine, bled false pressure, and pulled 4 or 5 heating flushes, waiting for it to recycle 2 times, then ground the coffee. Interestingly, the grind appeared "dryer" than my normal home roasted, and other professional blends I've ordered. I used 15 grams by weight, all of which exited the grinder, loaded the basket, waited for the light to go out, and started the pull after a few seconds.
Including slow upstroke, the entire shot took 31 seconds. Resulting shots averaged 32 seconds.
I tossed the first shot as it was astringent, though it looked good.
The 2nd and 3rd shot both poured as the first...drippy, and what appeared to be nice and syrupy.
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OK, time for taste impressions.

After I receive my calibration tool, I'll try again. By then, this blend will be 9 days old, and hopefully ready to rock!!


SORRY FOR THE LONG POST

Guess I should preface this with the roast date. My bag was roasted the 9th so it is 4 days post roast, lots of lemon/grapefruit and soda, my temperature was still a little low. It is still degassing and developing but tomorrow is another day. What mysteries will be revealed tomorrow? Only the Shadow knows.....

DAY 5. I like the grind dose tamp ratio I've found. The shot remains incredibly bright and bubbles extrude from the naked PF. I guess still too young and gassy. Why would this blend need to rest longer than other fresh roasts I've used?

Chert wrote:DAY 5. I like the grind dose tamp ratio I've found. The shot remains incredibly bright and bubbles extrude from the naked PF. I guess still too young and gassy. Why would this blend need to rest longer than other fresh roasts I've used?

At least for me, these lighter roasts take longer to mature.
FWIW, many Professional roasters recommend at least 5-6 days rest post roast date, some as much as 8 days!

As I mentioned in a previous thread, I suggest 7-10 days old for this espresso. Needs a bit more time for this roast

My two bags arrived on Thursday. Roast date was February 9th. I put one bag in the freezer and left the other out to rest. I waited until yesterday to open the first bag. My impressions:

ameza wrote:As I mentioned in a previous thread, I suggest 7-10 days old for this espresso. Needs a bit more time for this roast

Forgot your mention,
But you're right about the 7 days. Every bit of seven days.

Yup. I did not read that, or don't remember reading it but based on the development over the past few days I would agree completely. Day 5 the lemon/grapefruit started to diminish, day 6 I got what I would call my first drinkable shots. I am getting more citrus as in mandarin orange. No chocolate but deep tone usually develops later in the rest. I did pull a couple of cappas and the chocolate make itself known there. My 9 year old son wanted one Saturday, he liked it. Based on the progression of this pound, I would say day 7 is the start of the drinkable phase. I would actually guess around 9 days for the prime flavor window. Now lets see if I can put my money where my mouth is, or if I am just sucking roaster exhaust.

I pulled a double at 201 this past Saturday (5 days PR) and saw the following:

cannonfodder wrote:Yup. I did not read that, or don't remember reading it but based on the development over the past few days I would agree completely. Day 5 the lemon/grapefruit started to diminish, day 6 I got what I would call my first drinkable shots. I am getting more citrus as in mandarin orange. No chocolate but deep tone usually develops later in the rest. I did pull a couple of cappas and the chocolate make itself known there. My 9 year old son wanted one Saturday, he liked it. Based on the progression of this pound, I would say day 7 is the start of the drinkable phase. I would actually guess around 9 days for the prime flavor window. Now lets see if I can put my money where my mouth is, or if I am just sucking roaster exhaust.

Well, It's nice to know that my not quite octogenarian taste buds are still functioning in a somewhat proper manner.
This is nearly exactly as I would describe my efforts with 6 day old MVP. First shot is always a sink shot, as my Cremina, even with several flushes, a 5 minute wait, and another flush is still not quite up to temperature for this blend.
My citrus was similar as you described, bordering on a Surinam (sp?) cherry (a Florida thing, though maybe elsewhere, not sure)
No chocolate whatsoever as a straight shot, which is OK by me.
A 5 oz, including milk cappa had a light cocoa, not bittersweet, but milky, and the cherry-ish thing appeared a bit more, with the citrus a bit more subdued.
I'm anxious to try again today. I forgot there will be no mail today, so I'll have to wait till tomorrow for my Olympia Cremina pressure calibration device from Orphan Espresso.
This blend appears to be temperature specific, which makes for more "1st shot of the day" sink shots with a manual lever, as the Cremina's 1st shot is normally a few degree's cooler. Just is, till it gets nice and hot all the way through