- Grinder: Ceado E92;
- Machine: Cimbali M21 "Casa"
- Shot Style: Between Ristretto and Normale; with
- Dose: 18g dose;
- Shot: 24g shot;
- Pull: 4sec line pre-infusion, + 25sec pump, cut at "blond;" and
- Pull Temp: Cool ish.
If you'll look above you'll see that I roasted this bean just into onset of 2dC, which -- I think -- is too far. I had to pull a little cooler than I would most coffees, which may be only because of the roast level or endemic to the coffee itself. I'm not running a thermometer (haven't for a long time), but guess it pulled best at slightly below 200F.
I'm on my way to a "coffee Sunday" where we'll try the brew roast, tasting while I write, and don't have time to really do this right -- so am "cupping" as I ordinarily drink coffee. That is, no stir, first sip while the espresso is still very hot, with four sips from start to finish, finishing while the espresso is still hot. I'm also limiting myself to three doubles because I'm a crotchety old bastid, and there's only so much coffee I can drink before vibrating into an adjacent dimension.
There's a better way to go about it, I'll do it tomorrow and report any changes.
Mouthfeel is rich and velvety with good weight, and the espresso leaves a rich coat on your palate. However, I'm grinding with the Ceado and pulling through a naked PF, so the equipment and technique signatures magnify anything along that direction.
Sweet lemon peel at the start; going to sweet lemon plus raspberries; going to raspberries. Lingering aftertaste, raspberry lemonade.
Considering how deep the roast went, surprisingly little caramel and no chocolate; what little caramel there was had a very light quality, reminding me of a drink sweetened with agave syrup. In other words, far more sweet than dark.
There are some other fruits going on, but I'm having a hard time identifying them at this roast level, with this technique, and trying to simultaneously taste and write at this clip. Although all the notes are "acidy," the espresso is not at all sour -- even pulled cool.
My guess is that once the roast is right, this coffee will score in the low 90s as an SO espresso.
The first roasting profile is one my standards; and my generic for C+/FC SHB Central espressos and blends. For the next roast, I'll stick with something very close; possibly adding a little bit of development time if I can do it without stalling; and drop at 423F (C++) on aroma cues. At that roast level, there should be significantly more fruit without pushing the espresso too far into the bright side; and hopefully a little more complexity. Since there's no chocolate anyway, I'm not going to waste effort trying to enhance it.
I am your father, Luke.
Drop a nickel in the pot Joe. Takin' it slow. Waiter, waiter, percolator