CSME9 wrote:Does the Saka blend require a finer grind ?

Hi Will, I believe we spoke, but for anyone else wondering, I don't think most people will need to grind finer than the med or med-dark espresso blends that you're used to. I suggest starting at your usual settings and adjust as needed. The Tafuri blends can be grinded slightly coarser than the Saka blends, and the Decaf blend definitely needs to be a few notches finer in my experience.

CantinaCoffee wrote: Note, we're also going to be implementing a pre-order system before the next batch... stay tuned.
Thanks everyone!

That's exciting!

CantinaCoffee wrote:Next batch we're trying something new, and ordering 2-3 times as much as usual.

Hi, Matt, do you know the timing of the next batch yet?

Received my recent gran bar Saka order. It's a Med/Med dark roast, not oily. Purged grinder, 1st shot tad fast , adjusted 1 click finer using an EPHQ14 double basket. Tight dark snickers looking bottomless basket shot. Pulled 2 tight espresso shots both tasted good, not bitter w good mouthfeel. Coffee also did well in a 6oz latte. Will probably order again.

CSME9 wrote:Received my recent grand crema Saka order. It's a Med/Med dark roast, not oily. Purged grinder, 1st shot tad fast , adjusted 1 click finer using an EPHQ14 double basket. Tight dark snickers looking bottomless basket shot. Pulled 2 tight espresso shots both tasted good, not bitter w good mouthfeel. Coffee also did well in a 6oz latte. Will probably order again.

Hey, Will, just curious how many grams of beans you're grinding into your EPHQ14 basket.

It's the same basket I use, and I'm finding about 17.5g to be optimal using Crema Bar. IIRC, I used the same dose and temp the last time I had Gran Bar a few months back, but had to adjust with a slightly different grind setting than I use with Crema Bar.

I'm using the EPHQ14 basket also. I'm still working on my bag of Gran Bar, and using a 16.0 gram dose.
I'll try the 17.5 gram dose and a coarser grind setting.
My grinder setting is close to normal for medium/dark coffee - about 1.5 from touch on the Mazzer scale.
Temperature wise I have tried low 190s to 197F. I think 195 F seems about right so far.
I have a flow control device on my Brewtus and have been experimenting with a lever flow/pressure profile that does seem to improve the flavor a bit.
I have really been enjoying my Italian coffee "experience" so far!

Balthazar_B wrote:Hey, Will, just curious how many grams of beans you're grinding into your EPHQ14 basket.

It's the same basket I use, and I'm finding about 17.5g to be optimal using Crema Bar. IIRC, I used the same dose and temp the last time I had Gran Bar a few months back, but had to adjust with a slightly different grind setting than I use with Crema Bar.

Hello, I've only pulled 3 shots, initial shot 16 g but went to 17g dose with a 1 click finer grind, I might try slightly higher dose tonight.
The EPHQ14 is a nice basket that punches above its class. The basket holds more than 14g. Crema bar has more robusta which might make a grinding diff vs the gran bar.

TRH629 wrote:I'm using the EPHQ14 basket also. I'm still working on my bag of Gran Bar, and using a 16.0 gram dose.
I'll try the 17.5 gram dose and a coarser grind setting.
My grinder setting is close to normal for medium/dark coffee - about 1.5 from touch on the Mazzer scale.
Temperature wise I have tried low 190s to 197F. I think 195 F seems about right so far.
I have a flow control device on my Brewtus and have been experimenting with a lever flow/pressure profile that does seem to improve the flavor a bit.
I have really been enjoying my Italian coffee "experience" so far!

I pull shots on a Bosco so I'm always using a lever profile. And results are always tasty!

Also using a big conical grinder so my adjustments are likely not to translate straightforwardly to big flats.

I've tried all the Saka blends -- except the decaf -- and they all seem to prefer brewing temps on the cooler side.

Balthazar_B wrote:Hi, Matt, do you know the timing of the next batch yet?

I'm expecting about 2 weeks, give or take. Saka was on summer break for much of August, but they're back open now. This will be the largest order yet, and we also plan to take pre-orders before it comes in. I'll post here once I have more specific timing.

Does anyone have any advice as far as Classic Bar goes? I've had it before, but this batch it seems like no matter what I do I'm getting a burnt/tobaccoy bubbly swill and it's just awful.

FWIW, I've stuck to 14g in, tried it at 1:1, 1.5:1, and 2:1 at multiple different low and high temps.

I'd hate to throw it away but this is pretty bad, might have to resort to sugar...