Hi Luca,
With the dark roast Brazil using the same grind setting and 20g dose in IMS B702TH26.5M (16 - 20g) will produce 40g in 30 - 32sec.
At the same grind setting usually i would cut this short at 20 - 25g out in shorter time. Otherwise its unbearabley bitter and roasty, which i find people who request strong milk coffee like anyway. Even so, I would usually pull these at 89 or 90C to temper the bitter roast flavours and do not particularly find it that palatable straight up.
I tested the last 3 quick shots at 90, 93, 95 and preferred the 95, it tasted sweeter and bolder, maybe a touch bitter aftertaste than 93.
The 15.5g dose / quick shot ends up slightly less chewy but there's still plenty of silky coating mouthfeel with very little harsh flavours.
So many of the ordinary cafes (around my area anyway) using run of the mill commercial/commodity dark blends could really benefit from this approach.
With the dark roast Brazil using the same grind setting and 20g dose in IMS B702TH26.5M (16 - 20g) will produce 40g in 30 - 32sec.
At the same grind setting usually i would cut this short at 20 - 25g out in shorter time. Otherwise its unbearabley bitter and roasty, which i find people who request strong milk coffee like anyway. Even so, I would usually pull these at 89 or 90C to temper the bitter roast flavours and do not particularly find it that palatable straight up.
I tested the last 3 quick shots at 90, 93, 95 and preferred the 95, it tasted sweeter and bolder, maybe a touch bitter aftertaste than 93.
The 15.5g dose / quick shot ends up slightly less chewy but there's still plenty of silky coating mouthfeel with very little harsh flavours.
So many of the ordinary cafes (around my area anyway) using run of the mill commercial/commodity dark blends could really benefit from this approach.



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