Peppersass wrote:A 1:1.5 brew ratio would give you 25.5g of beverage in the cup with a 17g dose. It might work at 20 seconds, but more likely you would want to grind finer to give the water more contact time -- say 25-35 seconds for the shot.

A Ristretto is more concentrated, so usually one will punch through milk just fine. In fact, back when the trend was toward darker roasts, many cafes pulled Ristretto for their milk drinks to minimize bitterness from over-extraction.

I recommend that you weigh all your shots. It's an essential part of dialing in and ensuring consistency.

Jeff wrote:"Origin | Ethiopia Refisa Washed, Mexico Esteve Natural"

https://www.blackwhiteroasters.com/products/the-natural

nameisjoey wrote:I'm working through my bag of Esteban Zamora - Cinnamon Anaerobic and holy smokes. This is the most unique coffee I've had in a long time. It's got a ton of cinnamon but also a lot of creaminess that comes through and something I can only pinpoint as baked goods flavor that comes through. It's delicious in a straight shot, americano, and in milk. I usually don't like single origins and alternative processed coffees in milk but this one the flavor profile just slams in milk. It tastes like it flavored with cinnamon milk which is just super good to me.

Ken5 wrote:Hi Joey, or anyone that can answer the first question.

I see in the description at b&w that the Esteban Zamora gets it's cinnamon flavor from soaking 46 kilos of cherry fruit in 1 kilo of cinnamon powder. Would these beans stink up a grinder like flavored coffee? Is this flavored coffee? I once bought a roast that had chocolate flavoring rather than the chocolate just being a note and I promised to myself I would never do that again.

Did you like this enough to reorder?

Thanks!

Ken