Caffe Lusso Coffee Roasters - Hello World! - Page 2

#11: Post by **JimL** » February 12th, 2017, 6:34 pm

brianl wrote:Lionshare is pretty good considering im having it 3 days post roast and expect it to get better. I am noticing that it gets very woody when you go below 200F and I suspect its because of the robusta? How have you guys been pulling it.

Would love to see a reply for this. And observations from experiences at Caffe Lusso. Obviously grinder/machine combinations are pretty unique. But hearing what works, what doesn't, what observations at different dosing and temp, different recommended Profiles. Well that makes it a much better communication between roaster and home barista IMHO.

February 13th, 2017, 10:02 pm

It's been a few weeks since I finished my last batch, but about 17.5g in, 34g out at around 199 F is how I liked it, most often in macchiatos.

February 14th, 2017, 1:21 pm

brianl wrote:Lionshare is pretty good considering im having it 3 days post roast and expect it to get better. I am noticing that it gets very woody when you go below 200F and I suspect its because of the robusta? How have you guys been pulling it.

We tend to like 16-18 grams of espresso, with water hitting the puck at 203-205 degrees, and a net brew weight of about 30 grams. LionShare (and Gran Miscela Carmo for that matter) is a very forgiving blend, and we hear of folks that can go outside of those ranges a little and have a beautiful coffee result. If the water temp drops below 201, however, you may introduce more acidic, sour, and woody notes.

If you have other questions please let me know. Thank you for your order!

#14: Post by **JimL** » February 15th, 2017, 10:32 am

I had taken the advice to up the temp to 203-205F and cut the extraction to ~30g. The taste profile was much improved, really enjoying both Espresso and Cortados.

February 15th, 2017, 2:26 pm

Same - brewing at 204 and dosing around 16g. I've been shooting for around 20g out and enjoying the results, especially as macchiatos.

February 16th, 2017, 1:32 pm

What is your preinfusion, then shot time (excluding preinfusion)?

#17: Post by **brianl** » February 16th, 2017, 1:59 pm

I jacked up the temp to 204 and the results are much improved. Weird, this reminds me of the Unicorn Blood Espresso blend and that also has some robusta. My other parameters were identical to the recommended ones. I usually stop the shot around 25 seconds from flipping the switch.

February 16th, 2017, 2:30 pm

JimL wrote:What is your preinfusion, then shot time (excluding preinfusion)?

Going from memory, default (e61) preinfusion for around 6-7 seconds, followed by around 24 seconds of "full pressure" extraction. Total shot time usually around 30 seconds. Sometimes I go for 32-34 seconds if the shot is looking too short.

#19: Post by **mfortin** » February 20th, 2017, 11:10 am

It would be nice to be able to order from Canada.

February 22nd, 2017, 4:20 pm

I wish we could send it. The shipping costs are outrageous! We have had many Canadian customers order and have it shipped to a friends house in the states and pick it up when they come down for a visit.