Bought some great beans that were very darkly roasted. Certainly past 2nd crack, and would have been the darkest roast level that most roasters would produce (just to give you an idea of roast level). Tried extracting 19g in and around 26g out at 3 different temps : 87c, 93c and 96c keeping everything else the same. The sweetest shot by far was at 96c. Tasted like i had stirred in a teaspoon of sugar with some caramel syrup compared to the first 2 shots.
Had always subscribed to the "darker roast needs lighter temp to avoid a bitter shot" idea so sharing in case it helps anyone else have a delicious morning.
Had always subscribed to the "darker roast needs lighter temp to avoid a bitter shot" idea so sharing in case it helps anyone else have a delicious morning.




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