A few months ago I bought 5# of Paradise's Windrose Blend based upon their description of "A sweet and fruit forward blend of natural and washed coffees. Mixed berries, sweet rose and caramel that finishes with notes of citrus. When you want pour-over for dessert". For the love of God I couldn't get anything more than boring one-profile and anything but "sweet & fruit forward..." as they describe. I've tried just about every perimeter, dose, rest, etc., even different espresso machines/devices to no progress.
I burned through 3-lbs trying to hit pay-dirt then finally gave up and let the remaining 2lbs sit in vac'd 1/2 pint jars in the deep freeze. I'm finally working down my freezer stash of beans and decided to get brave and try Windrose yet again. I just can't throw beans out
I decided, since learning about this recipe from Nate at Slayer after I did my original experimentation with Windrose, to do a pre-brew until 5-grams of espresso in the cup then switched to full brew until I had 20grams in the cup then back to pre-brew until I had a total of 32 grams in the cup. Although I wouldn't call it "...pour-over for dessert" I was able to cull nice floral quality from the natural, nutty/ginger/nutmeg sort of thing & some background milk chocolate to the cup.
I'm feeling pretty darn proud today