Also, if you want to try something and compare with what others think of it, here's a coffee a few of us are trying over the next couple of weeks:

Counter Culture La Golondrina (group tasting)

It's the first time with the "group tasting" idea, but hopefully we'll get a bunch of folks trying it! It will be fun to see what others taste in the same coffee - feel free to jump in if you'd like.

I think of sweetness as the proper balance between sour and bitter. You know when you tatse it.

The only time I'd say it may be less sweet of a coffee is with Sumatrans, etc.

Try some of the medium and lighter blends from Counter Culture. Extracted properly you will get sweetness. It's not overwhelming sweet like sugar. It's like a ripe fruit tatse sweetness.

OH and try a demitasse that's not double walled. Espresso complexity and sweetness increase as the beverage cools. Double wall cups keep it too hot or you have to wait forever.

wachuko wrote: Also, so it is clear... I continue to search for the correct settings (grind, temp, extraction time, coffee beans, etc.) to get a sweet shoot of espresso... I am now questioning the assessment of those online when they say that the drink (straight espresso) is sweet... is it really sweet as it would be if it had some sugar in it, or sweet as in total lack of bitterness or sourness??

Sweet is relative, and depends on your palate. I've pulled Redbird's "Sweet Blue" and had it seem like there actually was sugar in it on occasion. HOWEVER although I eat dessert, I've pretty much removed other added sugar from my diet. I only drink water, black coffee and tea, and I like umami, sour etc. so YMMV.

Thank you both for your comments and suggestions!

Not my best pull so far... but the only one I have captured on video...
Closer look at the color and texture of the crema

jfrescki wrote:Sweet is relative, and depends on your palate. I've pulled Redbird's "Sweet Blue" and had it seem like there actually was sugar in it on occasion. HOWEVER although I eat dessert, I've pretty much removed other added sugar from my diet. I only drink water, black coffee and tea, and I like umami, sour etc. so YMMV.

Maybe that is the one that I need to order to test the sweetness.

I too only drink water and espresso... well... and wine ...and a few beers here and there... not into desserts. On the espresso I am used to using two small spoons of sugar... I will order a bag or Redbird's Sweet Blue and report back.

I don't recall.. have you read and tried advice here yet?.

Espresso 101: How to Adjust Dose and Grind Setting by Taste

This is a great reference ev en after doing this a while.

Got the new tamper. Works great since it is closer to the diameter of the basket.







And one more try at making an espresso...

RyanJE wrote:I don't recall.. have you read and tried advice here yet?.

Espresso 101: How to Adjust Dose and Grind Setting by Taste

This is a great reference ev en after doing this a while.

I had not seen it... reading now. Thank you!

wachuko wrote:Got the new tamper. Works great since it is closer to the diameter of the basket.

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Also try lower doses like 15g as 18g might be much for the basket.

jfrescki wrote:Sweet is relative, and depends on your palate.

RyanJE wrote:I think of sweetness as the proper balance between sour and bitter. You know when you tatse it.

Getting really sweet coffee without sour or bitter? Well, no. Even the supersweet and chocolat-shots have something else besides just sweetness. But sometimes, sometimes you get everything just right for you*. Perfection! Bliss! And then the beans run out ...

(*tastes differ. Quality is relatively easy, buy fresh produce, know a 'little' about what you do, take care while preparing and lastly have tools as good as you like - but then you might like more fruitiness or more sweetness or ... etc. etc.. That last bit to YOUR perfection, that will get you down te rabithole )