Learninginlondon wrote:Am curious but there doesn't seem to be much info as to brew method or even an indicative roast profile..
Here are the question I asked Tonx via the kickstarter
Question: Is "The Mix" from this campaign different than "The Mix" available at Locol?
Tonx: It'll be different. The coffee side of the LocoL project ended when they stopped serving breakfast, but it was a great test bed for some of our ideas.
Question: What is the roast level going to be? ( light / medium/ etc )
How would this perform as espresso and your recommendation on dosages? ( my setup: londinium l1 + monolith flat)
Tonx: We're probably in the Medium to lighter-side-of-Medium by most people's reckonings.
I think there's two factors when it comes to what beans/blends work as espresso: the degree of difficulty to get a good extraction (some beans or roast profiles being more of a high wire act), and then whether or not the flavor profile is compatible with espresso. I think we tend land in a very good place on both counts.
I'm always a bit skeptical when a roaster suggests very narrow specs for espresso-- x grams in to x grams out-- and expects it to apply across all machines, baskets, pressures, waters, and palates. I tend to like classic "goldilocks" 1:2 ratio espressos. Not quite ristretto but not the modern "coffee shot" which seems like a bit of a cop-out way of getting nice beverages out of more difficult coffees. But that's more me stating my personal taste that offering a prescription.
Sorry that's a little long winded, and I hope not *too* evasive!