Posted Thu Feb 24, 2011, 9:07pm Subject: where are the lovers of SM's New Classic?
I can't seem to find much discussion on SM's New Classic espresso.
I'm at 48 hours' rest right now, roasted at early Vienna. Tried a couple shots (admittedly a little early on the rest). It instantly reminded me of c. May/June '07 Black Cat. I have to see how it settles over days 3, 4, 5, 6. Looking forward to that macchiato.
For those of you who enjoy it, I'm curious what you do with it: FC+ / Vienna, etc. Does it shine as any certain preparation?
Posted Fri Feb 25, 2011, 10:33am Subject: Re: where are the lovers of SM's New Classic?
Vienna is a little dark for me. I roast more to FC / FC+, let it set 4 days. Very nutty, makes a killer latte. Another of my favs is Burman Coffee's espresso blend. Have you tried this?
Posted Wed Apr 13, 2011, 6:33pm Subject: Re: where are the lovers of SM's New Classic?
I like this blend quite a bit and I vary my roasts slightly, but try to get at least a few cracks into 2nd crack. It reminds me a bit of Stumptown's espresso blend, and also to some of the Black Cat I've had, as you mentioned.
I've had some good shots even after just one day of rest, but the best seem to be in the 4-7 day range (I find this true for most espresso I pull though). Great as a straight shot!
Well, after getting Robitussin in my demitasse for a while, I decided to hunt around online. I found a couple discussions about the temp. Everything seemed to match my previous findings, so today I go 204/205. Hot as I go on anything.
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