Any advice on pulling Platinum blond from Gimme Coffee on an Isomac Tea?

thanks

Really? No one! Hrmmm..
So far i've tried it at 16g, 17g, 20g, at 200 deg. and 203 deg. I can't seem to get a shot that isn't lemon bright with undertones of stale (i know it's not) / underroasted / baked coffee.
Not exactly pleasant!

I've pulled the shots to 1oz - 1.5 oz. Nuffin'!

help!

Hi.

From your description of the lemon flavor, I would try the low end spectrum starting at 190F up (190F,193F,195F,198F). I don't know about the stale part.

Good luck

Hmmm. I always thought lemon indicated a too low brew temp, that's why I went up.

Ill try lower.

If the shot is acidic, then raising the temperature will increase the extraction %, bringing out the acidity. And lowering the temperature will make more mellow. I have read the opposite recommendation but I don't agree. In my books, I get better flavor using low temps for light acidic roasts.

Cheers

You can control acidity by going very low, below 90C (194F). This produces mellow shots that are underextracted all round. Very high brew temperatures around 95C (203) extract caramels, sugars and roast compounds as well as acids and tend to balance the shot. This is the source of advice to raise temperatures.

An easier fix for shots that are too boom-box, either with acids or bitters is to drop the dose and grind finer. This will also help extract more sweet, roasty, and buffering components. Alternatively, if the shot is too flat tasting, you can raise the dose and coarsen the grind.

I haven't ordered from Gimme! in a while, but I remember the PB benefited from ample rest, and updosing.

Even with ample rest, its a very thick crema bomb.

So, let the blend rest about a week, maybe a tad longer, and updose best you can. If you have a triple basket, use it. I dont have very good notes on Gimme! coffee's, all it says is that I dosed 20-22grams, and pulled it ristretto(~40sec, 1.5oz ish)

Thanks guys. I'll keep trying various doses and temps.