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Try my blend?
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Discussions > Espresso > blends > Try my blend?  
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z0mbie
Senior Member
z0mbie
Joined: 26 Sep 2013
Posts: 388
Location: Online
Expertise: I live coffee

Posted Tue Nov 19, 2013, 6:59am
Subject: Re: Try my blend?
 

I've written a comprehensive review of the HG One for this site about a month ago.

It's awesome to use.  I called it the Ferrari of hand grinders :)
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Dayglow
Senior Member
Dayglow
Joined: 5 Oct 2007
Posts: 74
Location: Greenville, NC
Expertise: I live coffee

Posted Wed Nov 20, 2013, 11:51am
Subject: Re: Try my blend?
 

Sorry for getting back so late, I've been away from life with work lately. I can't seem to get your email from your profile if you are still interested in another tester.
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bodkacoffee
Senior Member


Joined: 6 Apr 2013
Posts: 37
Location: Alabama
Expertise: Pro Roaster

Espresso: Cuadra II
Grinder: Vario W
Drip: Behmor Brazen
Roaster: US Roaster 5k
Posted Wed Nov 20, 2013, 11:57am
Subject: Re: Try my blend?
 

David@bodkacoffee.com
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CMIN
Senior Member


Joined: 14 Jun 2012
Posts: 1,507
Location: South FL
Expertise: I like coffee

Espresso: Crossland CC1
Grinder: Baratza Preciso
Posted Wed Nov 20, 2013, 12:33pm
Subject: Re: Try my blend?
 

I froze the rest of the batch in Ball canning jars and zip bags, pulled one out last night to defrost. Still awesome, love it in milk.
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z0mbie
Senior Member
z0mbie
Joined: 26 Sep 2013
Posts: 388
Location: Online
Expertise: I live coffee

Posted Tue Nov 26, 2013, 1:32am
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.
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bodkacoffee
Senior Member


Joined: 6 Apr 2013
Posts: 37
Location: Alabama
Expertise: Pro Roaster

Espresso: Cuadra II
Grinder: Vario W
Drip: Behmor Brazen
Roaster: US Roaster 5k
Posted Tue Nov 26, 2013, 3:44am
Subject: Re: Try my blend?
 

Ok, thanks. Now somebody educate me. Why would there be a lack of acidity and a burnt taste In a lighter roast? I don't stall the roast.
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CMIN
Senior Member


Joined: 14 Jun 2012
Posts: 1,507
Location: South FL
Expertise: I like coffee

Espresso: Crossland CC1
Grinder: Baratza Preciso
Posted Tue Nov 26, 2013, 5:21am
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
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z0mbie
Senior Member
z0mbie
Joined: 26 Sep 2013
Posts: 388
Location: Online
Expertise: I live coffee

Posted Thu Nov 28, 2013, 1:03am
Subject: Re: Try my blend?
 

CMIN Said:

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?

Posted November 26, 2013 link

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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