Hot on the heels of the impressive Espresso Workshop #7 comes yet another new blend! With my deep love for Indonesian coffee, I am all over this one! I'll be ordering some soon, but was curious to see if anyone else has given it a tumble in their roasters yet?

Well, it's certainly interesting. Nothing like the "extra bright" espressos you have poopoo'd Tom for making. However, it's a very complex cup, one that I haven't noted every flavor of yet. I will note now that the difference between a 19g double and a 25g triple dose isn't what I thought; sort of thicker, not more intense in any way.

looking forward to your review....i pulled a couple doubles and i agree about the complexity of it...but i am a cap drinker... anyways, i thought it was a bit bright...my wife says heavy carmel in the finish..i honestly have no idea....but i am looking forward to pulling shots the rest of the week...i went approx a 1.5 min after rolling first crack....cheers adonis

I'm not a huge fan of this blend. It's just too much bass. The dominant flavors seem to be molasses, maybe some clove, smoke, and an earthiness. Pulled at 200-202 18g updosed ristretto. I tend to favor the cleaner blends and really prefer the Tessitura over any of the other wsb's.

Javacat wrote:I'm not a huge fan of this blend. It's just too much bass. The dominant flavors seem to be molasses, maybe some clove, smoke, and an earthiness. Pulled at 200-202 18g updosed ristretto. I tend to favor the cleaner blends and really prefer the Tessitura over any of the other wsb's.

My first roast gives me pretty much the same description.
I went literally 4 snaps of 2nd with the Behmor, hit the cool down and performed my secret cool down ceremony
The resultant roast appeared full city, not close to oil.
Next roast, I'll "attempt" to stop just before 2nd snap, to see if I can coax a bit more midrange/top end. It just may not be there. I can't remember Tom's description oif this blend, other than it was just a bit "Zen-like"
Not having any other workshop blends other than a real early one AND the now famous Ophiolite, I can't compare.

Sounds like it's time to place another order (I need Chemex filters and want to try the CCD brewer anyway).

Here's what Tom had to say about it:

It is a complex espresso with great bass to tenor range and an overlay of fruited bright notes. The dry fragrance from the grounds is very sweet, with jammy fruit notes, plum, fig, tamarind, raisin. The crema from the shot has a date sugar sweetness, and zesty nutmeg and cinnamon scent, which comes through in the finish as well. It's such a nicely fruited cup, with rich chocolate bittering notes and tannic tightness in the finish, but much sweeter up front.

Tom gets "raisin" or raisin sweetness in everything these days...lol
I need to ask if he means regular or yellow raisin.
I'm roasting a batch this weekend. I always find raisin sweetness works great at Thanksgiving.

BTW, a happy T-Day to all.

My experience of this blend (roasted to 433 BT just prior or with the first snap of second, a few beans looking C+ but most FC-FC+) is very balanced. But that might be affected by the conical Macap MXK grind tending to highlight the brighter flavors. I don't eat a lot of raisins, but I don't think I'd say raisin. The fruits I get are plum-ish, white grape-ish, and pretty subtle. Definitely not in-your-face like some of the other workshop blends. I also get the bass notes and earth, a deep bittersweet (like 85% cacao chocolate). Aftertaste is long and pleasant - not ashy at all. I'm running at 15g, 202°F brew.

Dana, thanks for the roasting/taste profile
I got the bittersweets, and "darkish" fruit, I just couldn't discern the specifics.
I think the slightly lighter roast degree is the ticket.

The quality of the crema, or rather the thickness of the crema, reminds me of espressos with robusta in the blend. I don't taste the baker's chocolate, but visually I would be fooled.

Stanner wrote:I don't taste the baker's chocolate, but visually I would be fooled.

I just might be tasting it based on sight!
Here's the ramping I used for that roast. The next one I will stretch the post-1st crack time a bit more to see if I can coax some more sweetness out.

Stanner wrote:The quality of the crema, or rather the thickness of the crema, reminds me of espressos with robusta in the blend. I don't taste the baker's chocolate, but visually I would be fooled.

Visually, it looks a WHOLE lot like espresso to me.

I may wait for 6 days before the first pull. I usually cheat and taste at 4 days.

Rob, no worries, if tasting/opening coffee on day 4 is cheating, then consider me a serious cheater. While many coffees aren't ready yet at only 4 days, thats generally when I start with them. Some coffees Ive had, mostly single origins, are nice at 4 days, and tasting the changes from 4 to 10 days is a big difference, and fun as well. So, IMO, 4 is OK, 3 days is cheating

I don't make it to day 4. Day 3 is the longest I can wait.

Howard

I don't make it to day 4. Day 3 is the longest I can wait

I am the same way...and then I kick myself when I hear the alka seltzer sound coming from my cup. Truth is, my laziness in wating until I am running out of beans to roast again is mostly to blame.

6 days post roast of the Waw Bukan Main.
As per Tom's suggestion, I pulled the shots on the hot side of my Cremina's profile, definitely 202-ish.
This time I purposely overdosed, about 16 grams jammed into the 49mm Cremina OEM basket.

A much sweeter pull than my previous attempts. The pulls have averaged 30 seconds including 5 seconds of lever "up time."
I slightly increased the time between cracks, though I only got about 5 or so snaps of 2nd, and that was AFTER I had already initiated the cooling cycle.

A plum-like after taste, with just the slightest hint of sweet tobacco, no cocoa, but dark caramel, maybe due to the long extraction?