Saka Gran/Crema Bar Extraction - Page 3

Discuss flavors, brew temperatures, blending, and cupping notes.
jpender
Posts: 3905
Joined: 12 years ago

#21: Post by jpender »

Milligan wrote:I had a friend come over today and he tried one at 17in 22out. He likes darker roasts but it was far too bitter for him. We dropped to 17in, 17out and he noted that it was much better but not something he'd want again.
There were times when I was so in love with Saka and other times where I was frustrated with the roastiness that seemed to require effort to minimize. Mostly I was pretty happy though.

That mirrors my experience with coffee in general.