exidrion wrote: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...

I don't remember if I posted this here, or on another thread, but I've had great results with the decent "80s espresso" profile. It's a rather slow flowing, lever based profile, but the main characteristic is the very low temperature. I'd try a *really* low temp - maybe 20F below where you are pulling medium roasts, and see how things are from there. I think that this is especially effective with Robusta, as it eliminates the harshness, and brings out hazelnut and chocolate - at least for me.

exidrion wrote: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...

You might be sensitive to the robusta, which has an off-taste if brewed at too high a temperature. At lower temps, I get a delicious winey and hazelnut flavor from the robusta and a chocolately note from the arabica. But I prefer the Gran Bar, which has a bit more arabica. Try a lower temperature. I like 196F, which sweetens the robusta and tames those "off" notes. I also prefer more coffee, with the Gran Bar and Crema Bar I use 20g in/20g out (1:1), which accentuates the sweetness.

Just wondering if there is any chance for a restock in the next few days?

We have a new batch on the way, but it's looking like about another week. However, we are now allowing pre-orders!

Please check out the website and go ahead and pre-order from the upcoming (largest ever) batch. Let us know if you have any issues, and please bear with us since this is a brand new system, which may have some glitches initially.

Hi everyone, thanks for getting your orders in through the new pre-order system! It seems to be working fairly smoothly so far...

Everyone should have received an email through the pre-order system which should have a link that allows you to check the current status of the order. If the shipment is late or gets delayed in customs, the status will be updated so that the link in the email always has the latest ETA. Please let me know if you're not receiving this email, and also please check your spam folder if you don't see it.

This latest batch is behind schedule -- we shipped to a different shipping carrier for the larger orders, and this carrier is taking longer than we were expecting. Current shipment ETA is the 28th. Once we get rolling with the new system, we should be able to avoid long delays without coffee. Thanks for your patience!!