Ok. I got my Baratza Vario grinder and my RED BIRD and BLUE JAGUAR coffee. Note: I was testing with Caribou beans and they would choke Oscar at anything Macro 2 so I had to use Mac 3 micro W result was great Crema and sour coffee.
REDBIRD RESULTS: WOW! what a difference! I adjusted Macro to 2 and have Micro at T and I used about 27 lbs of pressure. Shot came out nice and Carmel 27 seconds probably one micro adjustment to get 30 second. Shot did not taste sour so I immediately made latte and am drinking this one to see how high it will lift me. This espresso definitely has cafe quality and the taste reminded me of chocolate. I feel my search for the perfect taste is finally satisfied. It appears OSCAR and RED BIRD coffee are a perfect match. I'm saving BLUE JAGUAR for when RED BIRD coffee runs out. I just got one pound each. I figured if I played with the Caribou coffee enough I would find my ball-park range on the grinder for when good coffee came. It took me 1/2 pound of bad caribou beans (YUK) to find ball-park. When REDBIRD came I only had to throw out 4 double shots. If I say anything out of context its because I'm a newbie at making espresso. Tomorrow, I will begin experimenting with REDBIRD on GAGGIA CLASSIC with PID. Mwaahaha I will be an Espresso Mad-Scientist searching for the perfect grind! NEXT DAY: RESULTS BELOW Hello coffeenoobie. Everything you have told me I should have followed to the letter. Well, lesson learned. I appreciate you sharing your wealth of experience with me, it helps me a GREAT deal! First, I should have bought 5 lbs like you said. Im ordering more today. Just like you said you cannot compare REDBIRD to anything except REDBIRD. The student has learned through experimentation...muhhaahaha. That's my mad-scientist laugh.
Today was day 2 experiments with OSCAR. I'm not experimenting with GAGGIA until later today. I wanted to get more comfortable with OSCAR and new Baratza Vario grinder and the new redbird coffee. I found out like I was told, settings may vary from day to day. RESULTS of ESPRESSO SHOTS GRINDER: BARATZA VARIO SETTINGS: VARY
DAY 1: Dialed in at 2 MACRO and V: Coffee came out in slow at first, then blonded 30 second shot 14 gram basket, 25-27 pounds tamp. Espresso was the best I've tasted; chocolatey. DAY 2: Had to throw out 4 doubles with same settings as day 1. I dialed in to 2 MACRO and P MICRO. Shot was a little short at 30 seconds but very tasty not as good as day 1.
These results not being the same makes me appreciate that espresso making is an art to be perfected upon. Dosing, weighing, quality and variety of brand, tamp pressure. I think how much harder this learning experience could be without the help of this wonderful forum.
Im storing my coffee in room temperature inside a food saver air-tight container(I can suck all air out with machine) is this a good method to keep the REDBIRD fresh?
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