Havent tried the Redline, but I will agree that Blackcat has always been best on the higher end. I haven't been into the BIG La MArzocco triple* in a while, but the 18gr synesso is fun with the blackcat. Either 21grs in that basket, or 18grs in a "regular" basket gave me the best results. But since I didnt see much improvement from going to the 21gr dose, I stuck with the 18gr. Why use more if there is no need?

What is Redline tasting like currently?

*That thing is HUGE. I prefer it to place cups on when dialing in with a bottomless then actually dosing coffee into it

JmanEspresso wrote:What is Redline tasting like currently?

It's not the peach bomb from two years back, more chocolate and berries now.

Its not secret that Redline is one of my very favorites, and best of all it'll be on my doorstep 2nd day from roast.

My latest batch that I've been pulling (roasted 11/5) is pulling like Jim says: chocolate and berry. I'm also getting hints of wine and the occasional herbal/orange finish.

Redline has consistently been one my few of "go-to" blends and I very rarely get a shot that I don't love. But then again I dose, level and tamp (which in my 14g basket yields about 16g, or the sweet spot of Redline) and I pull it on a e61 (Quickmill Anita) at around 198F. It just happens that Redline seems formulated for the treatment I routinely employ. I suppose its a marriage made in heaven, lol.

Anyone reading this, try the Redline, its a great blend and the folks at Metropolis will surely take great care of you.

My palate is not experienced enough yet to pick out the fruit flavors but it is certainly like chocolate when used in milk. I am using an LM triple basket with around 18gms of coffee. I have started wetting the grinds with a small amount of water from the head and let it sit before pulling the shot. It takes about a minute for the water to soak in. I have tried it both ways and I seem to get more flavor depth when I wet it. Probably in my mind??? I suspect if I could pre-infuse properly it wouldn't be necessary. All I know is that the Redline is a keeper.

Jim and Tim,

Thanks for the info. When I read Peach Bomb, I was excited! However, with the colder months approaching, Ive been revisiting some of the blends that were more chocolate heavy that I wasnt ordering during the Summer. Tim, you description sounds delicious, so next week Ill have to get a pound or two.


Nik,

Your Duetto pre-infuses on every single shot you pull. EVERY E-61 does, whether its a Single boiler, HX, or Double Boiler makes no difference. The E-61, simply in its natural operation, gives you 4-6sec of Pre-Infusion. And, I believe, if you are plumbed in, you can use Line-Pressure pre-infusion, by lifting the lever to the "middle position". You'll hear the chamber open when you get to the right spot. It is just before the pump kicks in. However, not many people do this anymore, because you get PI from the group itself.

Hello Jeff, yes there is plenty of chocolate in Redline (or at least this current iteration of the blend).

Pulling mine now at about a week old and its loads of sweet chocolate with a berry/wine-esque finish. Really a good blend.

I started reading this post when it started and Redline sounded good with lots of support. So I bought a couple of pounds to try and it is great! I am sure my tastes are not as sophisticated as others and my equipment is finicky so I am probably missing some flavor nuances that others are tasting, but it is still good. I am using a PIDless Silvia so I temperature surf. Is anybody using the same setup with Redline and have any tips to perfect what it is the cup?