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Tips on pulling Brazil Daterra Farms Reserve 2009?

Postby tekomino on Thu Apr 21, 2011 1:52 pm

Just got some Brazil Daterra from Barrington and was wondering does anyone have any tips on how to pull it? It is little harder and flavors are kind of monotone.

At 17 grams of coffee and about 25 grams yield in 27 sec. and 199F it is way too sweet, overbearingly so. Ristretto at 18 grams of coffee is just too strong and muddy.

The best taste wise I managed was 15 grams of coffee with about 26 grams in 21 second. Long and fast shot.

Any tips much appreciated.
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Postby Ken Fox on Thu Apr 21, 2011 3:01 pm

I don't know this specific cultivar, nor how it was roasted, however I have had great success with their Yellow Bourbon roasted to the cusp of second crack, dosed around 15g, and pulled at around 201F. I was not weighing shots when I last used it, but I'd estimate they were in the 17 to 18g weight range pulled over 30 seconds plus or minus a few.

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Postby tekomino on Thu Apr 21, 2011 5:41 pm

Thank you Ken. I will give that a shot.
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Postby TrlstanC on Wed May 25, 2011 9:07 pm

Dennis, how was it, did you find a sweet spot? I'm going to start on a bag of their 2007 reserve tomorrow morning.
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