I had to open my Campos coffee today (5 days post roast - Will said it should peak at 10 days).
I was hoping to hang off until tomorrow but my mother and sister dropped in after lunch.
We took them out because my sisters month long visit ends on Thursday, when she flies back to her new home in Greece.
As Ive said before, my palate is not as good as some here and my descriptions leave a lot to be desired.
Suffice to say, overall it was nice.
For my taste though, a bit mild. I Like my coffee a bit stronger.
I gave my sister and mother a capp each splitting the double shot between them. They like their coffees weak.
They liked them.
My wife had a long black with a double shot and also liked hers. She said it tasted like the same coffee she had at Campos last week, although that one was a long "iced" black.
I had my usual flat white double shot.
Mild, as I said, and attempting to describe it the way you guys are used to, a hint of nuttiness and good mouthfeel and lingering taste.
It was a couple of dollars cheaper than my usual supply so theres a plus there, but it is further to travel to and parking around there is a PITA.
If I was having a big gathering I think Id buy more as a lot of my regulars seem to like the milder ones.
Which part Bon?
I find it a good allrounder: Pretty nice as an espresso, and reasonable in milk. I also found you have to brew it hotter to cut through milk, compared to the best espresso shot.
As an espresso its a real two part affair, with fruit in the beginning and real caramel/butterscotch/chocolate in the finish. I only got the chocolate at Campos, otherwise its more caramel.
I have other blends that I prefer in milk, but it really makes a finely crafted espresso.
Thats what I was thinking.
Maybe it was caramel not a hint of nuttiness.
Im not a caramel eater.
Ill take more notice tomorrow.
Everything, really... Im just getting the impression it is a very unusual/interesting blend.Originally Posted by Thundergod link=1173162007/0#2 date=1173175950
Sorry I didnt elaborate further, I have never actually played around with the blend myself.
I have had more than a few shots at Campos, occaionally it is a little flat and when it doesnt have the finish its kind of "meh", maybe what you would call mild.. and at other times its very bright/sharp obviously and the finish is almost kind of akin to a big cabernet which leaves that dryness in your mouth - thats what I am looking/hoping for when I get a shot with the blend, I think the finish is a ripper!
A local cafe here is using the superior blend... I have never had so many different shots from the one blend. Ive had:
- big salty ater-taste
- medium body (more body than Ive had on a shot at Campos) + with finish, albeit not as sharp
- shots similar to Campos
- shots like stale Illy
- decent shots usually accompanied with pleasant aroma
- bad shots usually with little or no aroma
- better shots usually at higher temperature
The more I hear about the blend, the more it intrigues me so Im gonna have to grab some.. Im guessing it is a hard blend to pull, or very fussy... and everything has to be spot on cause the shots Ive had seem to be either hit or miss, doesnt seem to be too much middle ground.
Interesting that you would say that, Bon. I have only been to campos half a dozen times over a few years, but what struck me was their amazing consistency. I think that my shots pretty much always tasted identical and the cappuccini probably had the same number of leaves on the rosetta.
Did anyone see them in cafe culture with the campos cereal boxes? I thought that was a pretty cool photo.
When I was there last week they pulled a few shots to compare for themselves.
So it looks like they are always checking for consistency.
Ive had a few more shots at home and had a few people over yesterday and tonight.
Only had one taker tonight as it was late, the rest had hot chocolates.
But the one tonight was someone whod tried it yesterday so to my mind the taste overrode the need to avoid late night caffeine.
I gave her a flat white instead of her preferred capp so I could attempt some art.
I managed a passable rosetta that impressed them all.
To be fair, I did say occasionally. I tend to be there when are getting absolutely hammered in peak hour at the end of the day and on the back of at least 6+ coffees so my pallette could be telling me lies.Originally Posted by luca link=1173162007/0#6 date=1173271380
They are pretty consistent, especially when you compare them to other places that are using their beans - that really hammers home how consistent they are.
Im the kind of person who wants/expects a god shot everytime and Im dissapointed if I get anything less.
Anyway, easy to be a critic... Im going to get some of their superior blend and see how easy/hard it is to actually pull, I suspect it isnt easy..
I know Ive come in a bit late on this discussion, but for four years these guys were my regular coffee venue.
During that time (in my opinion) their consistency varied quite a bit. Particularly around the start of 2009 it was all over the place, but from memory they were blooding a couple of new baristas. More recently Ive found them back on the money, with the last two visits being absolutely stunning. *
To turn to their superior blend, I was told that all their baristas are told to use triple baskets. And that certainly matches my experience with that blend. I need to heavily overdose my machine to replicate it at home.
Recently ordered some Campos beans (am recovering from surgery so doing up roasts would be a bit too strenuous at the moment), and emailed them asking about what they'd recommend for rest times of their beans and also brew ratios (I ordered the Superior Blend and a washed Colombia Rodriguez Ospina). Got back an incredibly helpful response, just thought I'd share it if people were curious about their beans etc:
Thank you for taking the time to get in touch. In our stores we typically age our coffee 10 days after roasting. Having said that, you can use coffee almost immediately, the most notable difference will be an increased level of gassiness in the crema and a slightly increased degree of brightness. The coffee will retain much of its best flavours weeks after roasting but will gradually lose some of that vibrancy. We do indeed have roast dates on all of our coffee.
With regards to rations for the specific beans you have, the below info will help-
For Superior we recommend:
A ratio of 1:1.7@35s.
More specifically, using an LM 21g basket we use
For Ospina we recommend:
You can adjust those specific numbers using that ratio to suit your basket size. Typically, the range to work with is +/-10% of the basket. So if you are using a 20g VST, you can work between 18-22g. We use a dose of 23g in a 21g basket for a full flavour, especially when splitting between two coffees and also for a greater structure and strength in the coffee puck during extraction.
Hope this helps
I just went through 250gm of the superior blend and agree whilst enjoyable it was a little 'mild' in milk.
But then I also had some five senses coffee (Compton Rd) that came with a neat little card including suggested recipe which was 22gm in /44gm out over 28 secs, at suggested temp of 95c. I think I ran the Campos through similar so next time I'll try their own recommendations and reassess
Ah nice, yeah I'm actually quite a fan of Campos and have had incredible coffees from them.. yeah it's definitely milder in milk, more caramel sweetness in milk, but quite nice.
Yeah I appreciate when they give recommendations like that, but always worth experimenting with other ratios.
I remember buying Sensory Lab beans, and ratio they recommended was super huge, something like 1:2.5 or 1:2.8, and I couldn't get much out of that, just felt like it was too 'much', shortening it a bit yielded better results I reckon (haha... yielded...)
I tried Sensory Lab beans a while back when they first opened up at DJ's MEL but at the time wasn't a fan in general. Must get around to giving them another go with my new setup