Tony's Coffee - Page 5

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

#41: Post by Petraidm »

My SB and CC order should be arriving soon. What are you all using as extraction parameters for these two? I've seen two posted, but I'm curious if anyone is deviating much from these.

Me2

#42: Post by Me2 »

Thx for starting this post. I've really enjoyed Carmelita... using Cremina Profile on my decent. 18g/36g 33-35 secs 198F. Seems to hold up well in milk.

Starting Sugar Bee tomorrow. Looks a bit darker than Carmelita.

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JohnB.
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#43: Post by JohnB. replying to Me2 »

Have you tried the Carmelita as a straight shot?
LMWDP 267

CarreraRSR

#44: Post by CarreraRSR »

Our Carmelita and sugar bee arrived 10 days ago. We've had shots and lattes and macchiatos with both.

They are good not great, not getting as much of caramel that others are getting even when using similar parameters. Id order it again but am not blown away by it

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spressomon

#45: Post by spressomon »

Keep working on the pull perimeters...because the big caramel is definitely there based upon 3x batches from them.
No Espresso = Depresso

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JohnB.
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#46: Post by JohnB. »

CarreraRSR wrote:Our Carmelita and sugar bee arrived 10 days ago. We've had shots and lattes and macchiatos with both.

They are good not great, not getting as much of caramel that others are getting even when using similar parameters. Id order it again but am not blown away by it
What you getting from the Sugar Bee in straight shots?
LMWDP 267