Dialing in Dragonfly Leam Hammer - Page 2

Discuss flavors, brew temperatures, blending, and cupping notes.

#11: Post by forbiddenbeat »

BaristaBob wrote:Andrew...I'm so jealous! The short answer is YES...they are good, IMO. Their coffee might be on the pricey side, but always wait for their specials, which seem to happen almost weekly. They just won another award...Roast Magazine winner ...2019 Roaster of the Year...for what it's worth.
Awesome, thanks! Will have to give it a try. :)

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#12: Post by grog »

I really like their coffees and have always enjoyed Leam Hammer. I don't find it difficult to dial in on lever machines - in fact, I think levers are ideally suited for this coffee. I am pulling it on a La Cimbali M20 Eleva with a MonoFlat SSP. I typically dose 18g in a 20g VST. The M20 has some headspace issues that make updosing difficult but I can't imagine dosing this 21g anyway.
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#13: Post by RyanP »

I also bought some Leam Hammer with the recent Black Friday deal. Pulled a couple shots this morning. Opening the bag my first impression was this is a darker roast than I was expecting. Certainly not what I consider light from a visual perspective. Here it is next to a light roast from Slate for comparison.

I pulled two shots. 14.5 g in and 30g our for both. 20 second of active preinfusion starting at .5 bar and increasing to 3 bar until the puck is saturated and then did quick ramp up to 8 bar for extraction. First shot was pulled at 201F and second at 199F.

Both shots were similar. They pulled with a fair bit of crema and on the slightly thick side. I'd say the tasting notes on the bag were on point. A mix of fruits, florals, and a bit of milk chocolate. I wasn't getting a ton of clarity, though. Individual flavors seemed muted and there was a bit of dull acidity there. Not biting, but not playing well with the overall flavors, either. The espresso was relatively tasty all the same, but a little boring. I'm definitely not satisfied.

I'll try again tomorrow and will maybe loosen up the grind and dial back the preinfusion. I wonder if perhaps this is a bit too dark for the long drawn out PI.

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#14: Post by grog »

Haha, that is funny seeing it next to the Slate - definitely not what most of us would consider a Nordic roast.
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#15: Post by RyanP » replying to grog »

It definitely has me wondering what the Crema Dolce is going to look like when I open it. Might be a little darker than I bargained for.

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#16: Post by homeburrero »

grog wrote:definitely not what most of us would consider a Nordic roast.
RyanP wrote:It definitely has me wondering what the Crema Dolce is going to look like when I open it. Might be a little darker than I bargained for.
FWIW, coffeereview.com measured the 2015 Leam Hammer at Agtron 55/75 (M-Basic analyzer, where the first number is for the whole bean, second is for the ground coffee). Based on the average of the numbers they called it a medium-light coffee. They measured the 2015 Crema Dolce at Agtron 50/60 - slightly darker bean and much darker ground coffee, which they called 'medium'.

Coffee Review will call a coffee 'medium-dark' when the average of the two Agtron numbers comes out to 41-50, and will call it 'light' when the average comes out to 70 or more.
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#17: Post by RyanP » replying to homeburrero »

Cool, thanks for that info. From a visual perspective, it certainly falls more into what I'd consider medium-light to medium. But, considering they label it as "light" on the bag, and the crema dolce as "medium-light", just goes to show the variability between different roasters. It seems that including a standardized measurement like agtron on the bag next to the roast date would be a a positive change in practice for roasters.

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#18: Post by another_jim »

I just ordered a set of Dragonfly's coffees. Lean hammer and the Kenya Karindundu are labelled light roasts, and the beans are still wrinkled, indicating a very short roast time after 1st crack onset. But the roast color is dark, and there are prominent light caramel flavors. The Agtron of 55/75 indicates a fast, hot, low airflow roast, so that the outer bean is much darker than the inner bean.

The taste however belies these stats. Both coffees are massively sweet, with no hint of grassiness, and a pleasingly restrained acidity. In an interview with a local food blog, Tamas Christman complains about all the hipster lemonade coffees around town, and says he roasts light but sweet. Judging by these two coffees, he has succeeded.

I pulled these on the Bianca with twenty five seconds of 2.5 bar preinfusion, and a grind setting that would work on a VST 15 basket. We also had the Lean Hammer on levers at a recent meet, where it came out as sweet, but a little more fruity. So no real suggestions of what to do on a conventional machine; but it is a really lovely treat on levers or profiling machines.
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#19: Post by 5280grindz »

I'm not far from Dragonfly. Crema Dolce is my hands down favorite at the moment with Commonwealth Ontology not far behind. I've pulled shots for friends' lattes and they asked me if I put chocolate and caramel in the cup.

Here's what the team there recommends. Using Synchronika, so there's that funky 3 second E61 quasi preinfusion.

Crema Dolce
20g in
42g out
197F (I'm at 5500' so we have to dial brew temp back, 201 recommended)

Leam Hammer
21g in
38g out
198F (I'm at 5500' so we have to dial brew temp back, 201 recommended)


#20: Post by chappcc » replying to 5280grindz »

Why do you need to adjust temperature for brewing when at altitude? I understand altitude will impact gauge pressure readings but not how it impacts temperature.