I have emailed Miguel from Paradise...this is a very finicky blend. Quoted from Miguel:Yes the Classico can be a little finicky and sour if not properly dialed in. I find best results with ristrettos of about 3/4 - 7/8 oz. in 23-25 seconds using 18+ grams of coffee and a course grind...others have informed me that it works well at 202-203 degrees.
I had cranked up the temperature on my PIDed Amica, (about 202 degrees) but still the shots were sour. I have some more on order, and plan to play with it again. It is a challenge, but I am up for it! I'll post my results as soon as I can.
Thanks so much for sharing Miguel's admission & specs, bolojm. OK, so we've got some direction...let's see what we can do. I'm betting you'll get better shots than I will, due to my inexperience, but I'm up for it. I've got another lb. coming.
-Bolo, thank you for posting those notes i sent you I was going to post them up here myself to help those who may be having trouble getting good shots with the Classico. It should be noted that too low of a water temp (under 200) will likely result in sour astringent shots. I don't know well home equipment produces adequate water temps. It is light roasted compared to many other blends so it will be brighter and much different in character than what most are used to. It should not be sour though when properly extracted. It should be mild, with a caramel-like sweetness and a rich fruit flavor that hints of blueberry and lemon zest. Also this blend is designed around consuption as espresso or in small (6 oz or less) milk drinks.
Miguel, I took your advice and used a coarser grind today. I don't weigh my beans, but used more than usual. Pulled a 1.75 oz. double in 25 secs. Bolo, I don't have a PID, but I really heated up my Silvia & ran water thru it a couple of times, with recovery in between. Heated the portafilter, filter, & espresso cup in bowl with boiling water from stove....hot thru and thru. While this has to help some (?), I have no idea how much. 3rd shot was bright-ish, mild...didn't taste the caramel. Pronounced, nice lemon. It's getting better...wouldn't call it sweet...still faintly sour on the finish. Extremely long-lasting crema, though no red.
Paradise Roasters Espresso Classico and Code Brown from Coffee Emergency are our house favorites. I do not have a dialed in, tweaked machine. I have an older Olympia Maximatic heat exchanger machine and the brewing temp is about 197-201 or so, depending....
Paradise Roasters is the closest blend we have found to blends in Rome. It has bitter chocolate and some dried fruit flavors with a touch of brightness in the finish. We find the Code Brown has a slightly more rich chocolate overtone. Neither of us is keen on the exotic spiciness of Black Cat; it is fine occasionally but as a daily diet, it is not for us. Dancing Goat blend is also a goodie.
I was surprised to read Miguel's comments about his blend but we each have different palates. For us, a 1 1/2-1 3/4 shot in 25 secs with 14-15 grams of coffee yields a rich, crema-laden drink. The grind needs to be tweaked a little as the blend "ages" during the week, but that is true of most all of the blends that we use. As to what we think about the blend, I emailed Miguel yesterday, inquiring about a subscription program so that we can have a constant supply! We will alternate with Code Brown for a little variety...
I received my new order yesterday. I had to crank up the temperature on my machine (PID reads 236 which translated to about 205-206 degrees at the brewhead). Overfilling my LM style ridgeless double basket (18 g of coffee) and pulling a 1 oz double in 25 seconds produced an amazingly complex espresso....fruity with a hint of carmel and a medium-full body. It is definitely worth it to tinker with this blend...it is unlike any other espresso I've ever had.....very much to my liking!
bolojm Senior Member Joined: 11 Jun 2004 Posts: 422 Location: Indianapolis, IN Expertise: I love coffee
Espresso: Isomac Amica (PIDed) Grinder: Mazzer Mini Vac Pot: none Drip: French Press, on occasion Roaster: I-roast, unassembled SC/CO
Posted Sun Feb 27, 2005, 3:22pm Subject: Re: Paradise Roasters' Espresso Classico?
I used 18g of coffee to produce a total volume of 1 oz of espresso (double ristretto). As far as PIDing a HX machine...I do not thing there is much benefit in doing so. Better to learn your machine to get to your desired temperature...I would highly recommend Home-Barista.com's article How I Stopped Worrying and Learned to Love HXs.
LukeW Senior Member Joined: 17 Jan 2004 Posts: 20 Location: DE Expertise: I love coffee
Espresso: Isomac Rituale Grinder: Mazzer Mini
Posted Sun Feb 27, 2005, 5:29pm Subject: Re: Paradise Roasters' Espresso Classico?
Wow! Great article. Thank you so much. I've gleaned some of what is in the article through experience over the past 1.5 (?) years with this machine, but I really appreciate the detail and numbers of the review.
I guess that the Paradise Roasters' Espresso Classico is indeed one of more subtle (not very powerful) blends in that it requires a double ristretto to get a good cup, but if the result is what you want, then how you got there is of less importance. Thanks for figuring out how to make the most of this product.
Posted Sun Feb 27, 2005, 10:49pm Subject: Re: Paradise Roasters' Espresso Classico?
I'm currently working my way through a bag; and I'm really digging it. When I first opened it, I smelled the the most interesting aromas, some kind of earthy yet fruitiness, somehow reminding me of a herbal/vegetable/fruit crossover that kept me sniffing and sniffing trying to peg it...
The shot I just pulled was wonderful, with a bright start leading to that herbal/vegetable/fruit crossover again at mid-palate, with a hints of caramel and bakers chocolate at the end. I was taking small sips of this shot to experience the flavor journey over and over until the last sip was cold; but still mighty tasty!
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