weebit_nutty Senior Member Joined: 26 Sep 2013 Posts: 235 Location: Los Angeles Expertise: I love coffee
Espresso: Cremina 67 Lever, LCM HX Grinder: HG One, Forte BG Drip: Mellita #2 cone Roaster: jiffy pop
Posted Tue Nov 26, 2013, 2:32am Subject: Re: Try my blend?
Okay I just finished reviewing some additional beans David sent me after my initial negative reaction with the first batch of beans he sent out to everyone for taste testing.
I have come to the conclusion that the Bodka blends are much too lacking in acidity for my tastes. David sent me a second package containing two lighter roasts, the first being a lighter, unspecified roast, and a second being an Ethiopan+Sumatran blend. The burnt taste still dominate the flavor profile of both roasts.
Thank you David for letting me test your coffee. I genuinely found it very educational. Not only do I learn about the coffee but more importantly I learn something about myself and/or my technique.
CMIN Senior Member Joined: 14 Jun 2012 Posts: 1,224 Location: South FL Expertise: I like coffee
Espresso: Crossland CC1 Grinder: Baratza Preciso
Posted Tue Nov 26, 2013, 6:21am Subject: Re: Try my blend?
Definitely didn't get any burnt taste, don't see how thats possible with a lighter roast and no lack of acidity either, even if stalled, I think of burnt flavors as akin to charred dark beans. Weebit - are you sure your Cremina parameters aren't off again? Even in milk the acidity came through clearly for us, maybe not as bright tasting as some others, maybe thats what you meant? Then again everyone has different taste.
wish I had that setup though, we all know its finicky but a Cremina + an HG One sounds killer lol
Not really. I guess my palate has been calibrated to the deep, fruity flavors of the "third wave" coffees that I've grown accustomed being served up at coffee bars.
About the question of parameters. Of course it's not outside the realm of possibility that something was off, but I would say that I'm very certain they were good. Given my last mistake, I made sure the boiler was always adequately filled and as a result the brew temps at the group consistently measured 200 degrees F, give or take a degree. Adjusting the grind coarseness and upping the dose did bring out more of the fruit flavor, however at that point the shots became closer to double ristrettos than single espressos which in turn accentuates any flaws in the cup.
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