I need some experienced taste buds to help me out here...
Since my purchase of a new VBM Super Leva, Ive been experiencing coffee much more intensely than before.
Im finding the crema on a current blend very strong, sour, bitey, but the underlying coffee is lovely, well rounded and smooth and mild (milk-based).
Is this a usual split in flavours that occurs when pouring milk drinks due to the buoyancy of the crema? (Ive been trying to copy Renzo and pour the microfoam in circles to break up the crema intensity, and trying some extra-bad latte art, but Im very amateurish at this!)
Is it to do with perhaps initial water temperature? (I am flushing a little but not a lot)
Is it to do with the fact Im using 16gram doubles and maybe not running the shot quite its full length to blonding? (I find Im having little success with 14gram shots/channelling, but have a 9/10 success with 16gram shots)
Or does it have mostly to do with the coffee?
Since my purchase of a new VBM Super Leva, Ive been experiencing coffee much more intensely than before.
Im finding the crema on a current blend very strong, sour, bitey, but the underlying coffee is lovely, well rounded and smooth and mild (milk-based).
Is this a usual split in flavours that occurs when pouring milk drinks due to the buoyancy of the crema? (Ive been trying to copy Renzo and pour the microfoam in circles to break up the crema intensity, and trying some extra-bad latte art, but Im very amateurish at this!)
Is it to do with perhaps initial water temperature? (I am flushing a little but not a lot)
Is it to do with the fact Im using 16gram doubles and maybe not running the shot quite its full length to blonding? (I find Im having little success with 14gram shots/channelling, but have a 9/10 success with 16gram shots)
Or does it have mostly to do with the coffee?

so havent tried the stir yet, which might be exactly what Im after.
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