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hi there, snobbists and snobbistas...
today was test day... the Rocky installed, the Botticelli warmed up, and 7 different roasts to try: Peru Segunda, Rwandan Cyangugu, Brazil Peaberry, Ethiopian Harrar, PNG Sigri , Brazillian Fazenda and a very dark Indian Tiger Mountain.
1....found the rocky produced equal crema, extraction time and flavour at 11, 12 and 13..., and that insufficient tamping produced and equally acid brew over all the roasts, all grinds.
2.... found that the small Bot basket produced in 24 sec extraction time a fine mousetail shot wit about 10mm gold/brown crema after about 30 seconds resting,
3... and that the double Bot basket produced a syrupy, almost bubblegum shot in about 20 seconds extraction time, with an enormous head, settling to about 20mm of red /brown crema after 30 seconds.
4... found that all the roasts i had done came out somewhat middle of the tongue bitter, whether dark ( Rwanda Cyangugu and Peru Segunda) or medium (Brazil Peaberrry, PNG Sigri).
so, now i need to find the sweet spot for all of these, to match the richness of flavour to their aroma.. even though i dont mind putting sugar in shorts, i would prefer not to...
i think that my roasting times need to be longer/temps lower if i want to get the smoother, sweeter overtones...
alternatively, i will need to settle on a blend of predominantly "sweet, chocolatey" beans... advice???
I am wondering whether it could be the temp of the Bott? she was running at about 98-100 on the gauge on the front of the machine , but i couldnt tell you what the temp at the group was...
the gauge temp stayed the same even after a shot every 2 minutes for about 20 minutes...
I went to the local coffee caf; tasted some of their shots, and bought some of the same freshly (7/3) roasted beans to try out at home.
the coffee at the caf tasted more acidic, and had far less crema than the ones i made here with the same beans... and had about the same bitterness.
i had a look at baristas technique: ... her Rocky was sitting at 10, and she used a well-filled deep basket on a Cimbali, but she hardly tamped.
the shots i made here were done at 94, 96 and 98 degrees respectively on the front gauge: the first one tasted somewhat acidic, and had little crema, the 2nd one had good crema , not acidic, and the last one lots of bubblegum crema, not acidic.
the bitter-ish taste remains, though... but with a bit of sugar the flavour is divine.
so, go figure....
today was test day... the Rocky installed, the Botticelli warmed up, and 7 different roasts to try: Peru Segunda, Rwandan Cyangugu, Brazil Peaberry, Ethiopian Harrar, PNG Sigri , Brazillian Fazenda and a very dark Indian Tiger Mountain.
1....found the rocky produced equal crema, extraction time and flavour at 11, 12 and 13..., and that insufficient tamping produced and equally acid brew over all the roasts, all grinds.
2.... found that the small Bot basket produced in 24 sec extraction time a fine mousetail shot wit about 10mm gold/brown crema after about 30 seconds resting,
3... and that the double Bot basket produced a syrupy, almost bubblegum shot in about 20 seconds extraction time, with an enormous head, settling to about 20mm of red /brown crema after 30 seconds.
4... found that all the roasts i had done came out somewhat middle of the tongue bitter, whether dark ( Rwanda Cyangugu and Peru Segunda) or medium (Brazil Peaberrry, PNG Sigri).
so, now i need to find the sweet spot for all of these, to match the richness of flavour to their aroma.. even though i dont mind putting sugar in shorts, i would prefer not to...
i think that my roasting times need to be longer/temps lower if i want to get the smoother, sweeter overtones...
alternatively, i will need to settle on a blend of predominantly "sweet, chocolatey" beans... advice???
I am wondering whether it could be the temp of the Bott? she was running at about 98-100 on the gauge on the front of the machine , but i couldnt tell you what the temp at the group was...
the gauge temp stayed the same even after a shot every 2 minutes for about 20 minutes...
I went to the local coffee caf; tasted some of their shots, and bought some of the same freshly (7/3) roasted beans to try out at home.
the coffee at the caf tasted more acidic, and had far less crema than the ones i made here with the same beans... and had about the same bitterness.
i had a look at baristas technique: ... her Rocky was sitting at 10, and she used a well-filled deep basket on a Cimbali, but she hardly tamped.
the shots i made here were done at 94, 96 and 98 degrees respectively on the front gauge: the first one tasted somewhat acidic, and had little crema, the 2nd one had good crema , not acidic, and the last one lots of bubblegum crema, not acidic.
the bitter-ish taste remains, though... but with a bit of sugar the flavour is divine.
so, go figure....
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