Paradise Roasters Thailand SO Espresso - Page 2

Discuss flavors, brew temperatures, blending, and cupping notes.
User avatar
DonSWG (original poster)
Posts: 90
Joined: 16 years ago

#11: Post by DonSWG (original poster) »

MNate wrote:Any hints as to ideal rest time for this one before I freeze most of it?
I found that 5 days was great, 7 days was amazing. Right in its prime.
David Morgan

MiguelMeza
Posts: 1
Joined: 7 years ago

#12: Post by MiguelMeza »

Glad to hear people are enjoying this coffee. I'm sure the growers in a Doi Pangkhon will be thrilled to hear it as well. For most this is the first year seeing their coffees sold outside of Thailand. Most has historically been purchased by local collectors who go and re-sell the coffee to mills in a more famous region about an hour south. Most coffee grown in Thailand is consumed locally as espresso, usually at a darker roast than this though. In a silvia I have been enjoying this coffee dosed 17-18g and pulled a little ristretto in 24-25 seconds. Heading back to Thailand next week to work on the new crop.
Miguel Meza
Founder / Director of Coffee Quality
Paradise Coffee Roasters

User avatar
MB
Posts: 792
Joined: 10 years ago

#13: Post by MB replying to MiguelMeza »

Yes, please pass the word back that this is one of the tastiest coffees I have pulled. Having had more time with it since my last post, it is consistently delicious, leading to boughts of pleasant anticipation between cups. Also, the roast is spot on for bringing out the flavors too. A home run from growers to roaster.
LMWDP #472

User avatar
DonSWG (original poster)
Posts: 90
Joined: 16 years ago

#14: Post by DonSWG (original poster) replying to MB »

+1 I agree. This will be a staple coffee at my house until it is discontinued! :)
David Morgan

User avatar
MNate
Posts: 957
Joined: 8 years ago

#15: Post by MNate replying to DonSWG »

Me too! Really my first S.O. I've attempted too and it was really easy and good on both my Silvia and HX. Thanks for bringing it to us!

Moxiechef
Supporter ♡
Posts: 579
Joined: 9 years ago

#16: Post by Moxiechef »

I ordered 3-12oz of it and it is quite good. I'm struggling a little with a touch too much smokiness. I'm currently at 18 in, 30 out in about 28 seconds at 199F with no preinfusion.

Thoughts on how to minimize it?

JB

User avatar
MB
Posts: 792
Joined: 10 years ago

#17: Post by MB replying to Moxiechef »

I usually only get smoky flavors if the beans are over roasted, the temperature of the pull is too high, or the extraction takes too long. So, assuming your beans are fine and machine is clean, it looks like the time of your extraction is good, so I would try backing off the temperature. I didn't get any smokiness with this coffee.
LMWDP #472

Moxiechef
Supporter ♡
Posts: 579
Joined: 9 years ago

#18: Post by Moxiechef replying to MB »

I'll drop another couple degrees. Thank you.

cartnj
Posts: 25
Joined: 8 years ago

#19: Post by cartnj »

This has been my new favorite bean for the last 2 months. We are loving it. In fact, it's the best tasting espresso since I have installed the Linea Mini.
At first I was weighing and measuring input and output. Then I decided to just nearly fill the basket, pull for 29-30 seconds @ 199 degrees and it taste fantastic! I don't bother with the scale anymore with this bean and I just watch the output to make sure it is not too fast or too slow, looks like the right amount of espresso in the cup and I'm good to go!

User avatar
Jared
Posts: 169
Joined: 10 years ago

#20: Post by Jared »

I ordered a bag to try. :D