another_jim wrote:
I'm going to try for Bourbon almonds next time, by slowing down a minute to the first crack, then finishing at a higher ET, going faster and darker, to the first pops of the second. This is not as extreme as the Diedrich profile, but does balance the flavor more towards nuts and away from fruit. This one is such a fruit bomb, that this approach may work.

I'd be interested in hearing how this worked out.

another_jim wrote:I don't always agree with Tom, especially on espresso; but on this Guat his opinion

is spot on. This one is in goat dance territory, a striking and memorable shot.

He also likes the Finca La Soledad as SO espresso and I'll have to concur. My friend traded me half a pound for the Guji Shakiso, he didn't hit any of 2nd crack on his Behmor, and from bean appearance it's well short of 2nd, but I get toasted marshmallow with his roast of it, about a week out from roast. Very nice.

I roasted this Guat on my Hottop to the 1st snaps of second using a 4:30(charge to 300F BT), 3:30, then 3:00(1st to dump) profile.

On the siphon, this was a coffee's coffee, a truly satisfying, rich tasting, cup. For me, a little milk and a tiny bit of sugar opened the flavor up and made it a darn enjoyable cup, every single sip of it, with all the good "coffee bitterness" Tom mentions.

I wasn't as fortunate with it as espresso. Using a Rancilio double basket, 14g dose, 10sec P/I, and 203F brew temp it yielded a seriously bitter shot. Then I tried 16g in a EspressoParts HQ double basket with the same P/I and brew temp and it became sour-ish.

How are you guys roasting and pulling this as espresso?