Eliz wrote:a very special bean from Nicaragua, a Pacamará Ambar natural process reserve
I just ordered some of those beans. How do you pull a good shot on it? I will be getting them by the end of the week !
Jim's advice is right on point, Pacamará beans are very unique and perhaps will challenge your skill and taste buds like few can but once you pull it is super rewarding. I opened up this thread where I show how I started on recommendation of the roaster: Another NYC light roast: Nicaragua Pacamará Ambar
I have tried various temperatures and grind sizes and once I fixed the grind (very fine but not Turkish) what has made a bigger difference is the dosing and yield. Im right now dosing 17gr and cutting it short at 30-32grams, never exceeding 6bar pressure making sure that it takes between 25-30sec after the first drop.
Also, dont forget to rest the beans for at least 7 days after roast, I waited 12 for mine. I find that Ambar/fermented process light roasts benefit more from a longer resting time.