A thread for folks to post good/optimal results for various commercially available coffees.
Vivace Dolce: 203.3F, LM triple basket, down-dosed slightly, 1.8oz shot in 27seconds, LM GS3, 4 days from roast. Tons of caramel, amazing colour and crema, a little dark chocolate in the body. Sweet and very heavy and lingering as a straight shot - incredible as a macchiatto. Very temp sensitive - changes of 0.3F result in dramatic degradation of flavour, best to go too high than too low. Moderately sensitive to changes in dose. Very finicky on distribution. A hard to work with coffee.
Ecco Caffe Reserve Espresso: 202.1F, LM triple basket, very slightly down-dosed, 2oz shot in 28 seconds, LM GS3, 5 days from roast. Crema bomb, wonderful colour. Beautiful fruit and floral aromatics. Heavy marzipan with notes of caramel, milk chocolate and tropical fruits (melon, banana). Sweet, rounded, coating. Medium bodied. Best as a straight shot though holds up to short milk drinks. Moderately temp sensitive, moderately dose sensitive, very distribution sensitive.
Hines Espresso: 199.7F, LM ridged double basket, up-dosed moderately, 1.75oz shot in 26 seconds, LM GS3, 5 days from roast. Very aromatic with strong notes of strawberry, dried blueberry and dark chocolate. Flavours carry over in the cup - where as a straight shot it is dominated by sweet berry notes and a creamy flavour. Heavy nut (cashew) notes in the body and a dark chocolate finish. Not really balanced as a straight shot but mellows and rounds perfectly in milk. Wonderful as a macchiatto. Moderately temp sensitive, very dose sensitive, very distribution sensitive.
