An espresso shot was poured from 19g of fresh grounds from a manual machine (i.e. without milk) … a lot nicer and smoother than #1 … leaves a more bitter than sour note in your mouth … it starts off as that classic coffee taste you would get from a Lavazza Coffee in Italy – then ends with a flurry of chocolate/caramel flavour. The middle note seems off.
Adding a little milk … doesn’t change the flavour as much as milk does to other coffees; a similar flavour is coming through. With milk it gets rid of the sour note / middle peak note before it changes to the chocolate flavour … the chocolate crescendo.
You can by this coffee from Leaf Bean Machine in Bibra Lake, Western Australia.