Caffe' Fresco Daterra Reserve brewing

[jasonmolinari]

Can anyone recommend good brewing parameters for an Isomac Tea for Caffe' Fresco's Daterra reserve espresso?

I get great shots with Ambrosia, but so far the daterra has been ehh. I can't remember what tastes i'm tasting (i finished the last 1/2 lb a few weeks ago, and just took my 2nd package out of the freezer, so i'll know tomorrow), but i remember it being not great to my taste.

Normally i brew it at 200 deg. 16g double basket 1.75 oz. in 25 seconds (or so).

any help appreciated.

thanks
jason

[CaffeFresco]

try updosing to 18grams and pull 2.0 oz in 27sec ...

and how are you determining temp.?

I'd love for other Espresso Reserve drinkers to chime in on this thread because sometimes I am so close to the trees I can't see the forest.

TonyS

[jasonmolinari]

tony, i'm determining temp through a thermocouple in the group. I'm pretty sure it is quite accurate for brew temp.

I'll try updosing and pulling a little more.
thanks
j

[singforsupper]

I pull shots with both Ambrosia and Daterra all the time with my machine.

Machine:
Fiorenzato Bricoletta E 61, plumbed in model, HX

Brew pressure 9.5 bars
Brew temp (It's a HX... I get right around 200 degrees)

type of extraction: triple basket, bottomless portafilter

Timing: I pull triple ristretti (about 1.25-1.5 oz. in 27 sec.)

Flavours:
The flavours I get from Daterra to distinguish it from Ambrosia:
As it is a single origin, I get a overriding sense of a single multi faceted flavour of intense bark, chocolate, petrol, molasses and wood all in one. I stress that unlike Ambrosia (which I also love) these flavors are focused into what I can best describe as ONE complex Flavor.

With Ambrosia, as it is a blend, I get many of these flavours with additional citrus and herbal elements. But with Ambrosia. To me the core of ambrosia is chocolate, bark and wood, but the flavours that dance around that are citrus and some green herbal things that add real interest to it.


I hope that helps.
I am a die-hard user of these and if you are not getting what you are looking for check your parameters.

Question:

what color is your crema? Is it dark or blondish? When I finally figured out my HX machine and got my brew temp to 200-201 f., my crema was as dark as that of the greatest coffee houses I've been to (Gimme Ithaca/Brooklyn, Blue Bottle in San Fran, etc.. That took my espresso making to their level as all of my other parameters are pretty good. I hope this helps.

[jasonmolinari]

Singforsupper, my crema is nice and dark. I'll also try your extraction profile to see if i prefer it.

thanks
jason

[cannonfodder]

Flavours:
The flavours I get from Daterra to distinguish it from Ambrosia:
As it is a single origin, I get a overriding sense of a single multi faceted flavour of intense bark, chocolate, petrol, molasses and wood all in one. I stress that unlike Ambrosia (which I also love) these flavors are focused into what I can best describe as ONE complex Flavor.

Good analysis. I would not call Daterra a strict single origin. It is a blend from local farms but is still all Brazilian. Because of that, you will not get the range of flavors you get in a multi origin blend.

That is one of positive, as well as negative, points with a SO. It lets you appreciate the bean for what it is. I also find that Daterra goes flat quickly. You have about a 7 day prime flavor window (day 5 post roast tends to be best for me). After day ten the flavor tanks quickly IMHO.

When I say 7 day prime, that is after a 3 day post roast rest so days 3-10 post roast with a peak at day 5 for my taste buds.

As far as crema, here is a single shot (about .75oz) from my Faema...



From the Videos of espresso extractions

[chelya]

I'll second Tony's overdosing suggestion: 18grams, 1.75 oz in 27sec.
Try to lower your temperature somewhat - you may find you like it better. just a few degrees lower.

[jrtatl]

I love Tony's coffee -- all of it.

But I find that, on average, I brew his coffee at a lower temperature than I do with most other vendors. If the shot temp is too high, all the Fresco espresso blends taste salty to me (although Bello seems less salty). If I lower the shot temp, I find his blends heavenly.

I don't have an accurate way to measure brew temp, so I can't quote you any numbers. I'd say just try it lower than you are now and see if it improves.

As always, YMMV.

[jasonmolinari]

Drinking a few shots this morning. Pulled with 18g coffee, about 1.75 oz. in 25 -30 seconds. Tried at 198 deg. and 200 deg.

I think i like the 200 deg. better. It still isn't my fave coffee. Ambrosia, in my opinion is far superior. This one is too monotoned, which is to be expected from a single origin. Quite tasty, but for future orders i'll stick to ambrosia.

j