Onyx Monarch Espresso

#1: Post by **Ajwalter89** » December 30th, 2019, 12:59 pm

How does everyone pull this blend? Onyx website says 19 in 55 out in 25 at 198 degrees. It's pretty good but feel it could be better.

March 28th, 2020, 6:54 am

I would agree with you. Just received this coffee pulled to these specs...it's got potential. Would you or anyone else have some other suggestions?

#3: Post by **JohnB.** » March 28th, 2020, 8:44 am

I'd start by trying a more normal shot ratio. 19g in/35g out? Also play with the temp. Try 200*F.

March 28th, 2020, 12:14 pm

Good thought...did that too. Seems to bring the Ethiopia portion forward in a sour way, muting the dark chocolate from the Colombian bean. Have not played with temp yet, but going from 198 to 200F is not going to work magic based on my experience. Might try a ristretto shot 28-30s out.

#5: Post by **JohnB.** » March 28th, 2020, 1:19 pm

Raising the temp 2*F isn't magic but it will change the flavors some. No matter what the roaster suggests I always try a new blend at 198*/200*/202* or higher & see what I like best.

March 28th, 2020, 9:17 pm

I'm game! Thanks for the help. Let you know tomorrow how this shakes out.

#7: Post by **BaristaBob** » March 29th, 2020, 4:31 pm

Well today tried raising temp to 200F, then lowering temp, lowering dose too, grinding finer, grinding coarser, more in the cup, less in the cup...and now I must admit, this coffee beat me. It's always sour, either just sour, or more sour. Can't find the chocolate. So this bean gets ground and will become part of my granola mix.

I get the last laugh!

#8: Post by **happydaze** » March 29th, 2020, 4:58 pm

I could never get this roast right for espresso either, however, I've ordered repeatedly for use as brewed coffee. Give that a try. It's got a traditional coffee taste with hints of red wine. It's delicious.

#9: Post by **eelpout** » September 24th, 2020, 12:46 pm

I've finally decided around 16g, ~35 out, 25 seconds ~200 for Monarch (Fiorenzato Bricoletta )

it's fine, but my biggest issue is the price of their 10 oz. bag. feel like I'm paying more for the packaging of that fancy outer box than the coffee.

September 24th, 2020, 5:12 pm

Yeah, after hearing remarks from some roasters that the majority of coffee roasters pay roughly the same for green beans, so much of the added cost is going towards packaging, overhead etc. Onyx has a big reputation and their coffee is solid, but it's a little rich for my blood.