An espresso shot was poured from 19g of fresh grounds from a manual machine (i.e. without milk) … with the grind settings changed from blend #3 we are hoping for a 36 mL pour in 24 seconds … after spilling those grounds and trying again the coffees were ready … mmm cold winters night in Germany, maybe even snowing, chill in the air but warm at cosy. Almost a maple syrup / woody / smoked flavour. Perhaps toasted fruitcake with a sweet aftertaste. Very smooth.
Adding a little milk … a very different taste … brings out the woody note a little more. It’s like the bitter taste in 70-90% cocoa chocolate.
An espresso shot was poured from 19g of fresh grounds from a manual machine (i.e. without milk) … so the total pour was 23 mL total done over 24 seconds for #3 blend … perhaps we should have got 36 mL so we were grinding it a little fine so we are expecting a more bitter coffee because we were extracting it slower … ohh that’s smooth; it tastes a bit more like coffee! Almost like I didn’t feel it in my mouth. Then there’s a nice dark coffee note that lingers – it’s like a warm wood fired room on a rainy cold day; just nice and cosy. It makes me sleepy. Very nice.
Adding a little milk … it often changes everything … so this one I’d almost prefer as a shot … or a long mac topped up (i.e. just a dash of milk on-top). It’s not got the hats the ladies wear on Melbourne Race Day; it’s more of a smart cap. A straightforward coffee.
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.
An espresso shot was poured from 19g of fresh grounds from a manual machine (i.e. without milk) … a single origin seasonal blend … the first taste is like that sour feeling you get in your mouth when you taste a red wine before eating any food. The citrus taste was strong … very interesting … sour grapefruit notes – it almost doesn’t taste like coffee!
Adding a little milk … rounds all the edges off and is “not bad.”