A little advise- I just received my La Cimbali DT1 and K30 Vario and used a pound of starbucks house blend I had to dial it in. A few shots tasted pretty good actually- no bitterness, not sour. I received 5 pounds of fresh Red Bird yesterday (roasted Monday) and tried to dial it in but could never get a good shot from my bottomless portafilter. I would get ~25 sec extractions with 15 g, nice and even tiger striping early then blonding about 12 sec in- sour. Finer grind, 15g, 30 sec extraction, blonding early again with a large, thick cone- still sour. I up dosed with the same results. What's weird is that I could get decent shots with my double PF every once in a while (not bitter, not sour but no real flavors). This morning I used the naked PF and didn't think about it at all and just filled the basket, leveled, tamped, cooling flush, pre infused and went for it- even start, good striping, blonded but late so I shut it off about 23 sec. Good looking crema with mottling- sour and nasty as hell but absolutely delicious with a little half and half and a splenda packet! Temps always around 198-204 max via my Scase.

Any ideas? I'm not too concerned in that I'm a uber newbie (the first shot I have ever pulled was on Wednesday) and I know I'll improve but I'd love to hear your thoughts.

It doesn't like higher temps. Around 198 seems to be optimum. I much prefer it overdosed 18 to 19 grams.

I followed that advise Hal and the shots this morning were the best I've had. I'm still a little on the fine side in that it's taking about 35 sec for 2 oz or so but I'll dial it in. I'm finally tasting the smell of the beans. I think 4 double macchiatos might be too much caffeine though!

You might try closer to a ristretto - maybe a 1.5 oz pull at around 25 to 28 seconds, but the same grind.

My experience parrots most of what I've read hear in this thread. I was completely blown away Monday afternoon when my 5lb bag arrived. The postman handed me the box, and literally within 10 seconds, my entire livingroom was alive with the amazing chocolate and toffee aroma of these beans.

TomC wrote:My experience parrots most of what I've read hear in this thread. I was completely blown away Monday afternoon when my 5lb bag arrived. The postman handed me the box, and literally within 10 seconds, my entire livingroom was alive with the amazing chocolate and toffee aroma of these beans.

It wasn't sealed?

Ordered a lb of RB to see what all the excitement is about. Placed bag into freezer for a week since i had recently opened a bag of firenze from cafe d arte which is my daily favorite.

Had to go 2 clicks coarser on the RB grind, best shots are pulled when i updose. Hot temps bring out slight fruity flavor and lower temps yields some chocolate flavors.

Overall my observations are:
Crema and overall thick mouthfeel is not as thick as my go to firenze blend.
Crema is a little lighter and not as dark.
Tends to blonde earlier.
Price per lb with delivery is higher than my current favorite but cheaper if buying the 5lb bag.

WS

YMMV

CSME9 wrote:Overall my observations are:
Crema and overall thick mouthfeel is not as thick as my go to firenze blend.
Crema is a little lighter and not as dark.
Tends to blonde earlier.

Likely not rested enough, I thought the same thing when I was trying it between days 5-8, then around day 10 and up...nice-long-tight shots!

I buy Red Bird when I'm waiting for coffee to arrive in the mail as its virtually the only fresh coffee available local to me.

After finishing up another lb of Red Bird, I still find it very difficult to get rid of the underlying sour flavor. I can get it mostly gone, and mostly good flavors out (hazelnut/almond) - but it's always there to some degree. I find it becomes less and less sour the longer it sits.

Anybody else notice this?