Just got my new machine and grinder and had it for a few weeks now, its been so much fun entering into a new world of discovery.
I have been playing around with a few different roasts and trying to extract the flavours of the coffee. I noticed when I went from a medium roast to a french dark roast that if I kept the grind the same the coffee tasted really bitter and too strong. So after a bit of playing with the dark roast I found that grinding much coarser, over dosing and tamping heavily to stop any gushing produced really great and tasty results!
Likewise I have noticed that with my favorite medium roast if I grind finer and pull back on the dose I get super smooth flavour with lots of chocolate and caramel tones.
It seems getting the best out of a certain roast and blend depends heavily on grind/dose and tamp?
Andrew
I have been playing around with a few different roasts and trying to extract the flavours of the coffee. I noticed when I went from a medium roast to a french dark roast that if I kept the grind the same the coffee tasted really bitter and too strong. So after a bit of playing with the dark roast I found that grinding much coarser, over dosing and tamping heavily to stop any gushing produced really great and tasty results!
Likewise I have noticed that with my favorite medium roast if I grind finer and pull back on the dose I get super smooth flavour with lots of chocolate and caramel tones.
It seems getting the best out of a certain roast and blend depends heavily on grind/dose and tamp?
Andrew

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