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Sunday, April 30, 2006
Espresso is spelled with an s not an x.
Overview of notes from espresso tasting on the Synesso 4-29-06
Pump pressure set to 8.5 bars.
I will leave out the in between shots and only post the significant notes.
Use a scale if you want to repeat our results ;)
Ecco Reserve from Ecco Caffe
Dose 16g Temp 201F 6sec preinfusion 28s extraction 1.75oz volume
Notes: Sharp Citrus and grainy taste. Pump pressure was too high so we put it from 9.5 to 8.5 bars
Dose 18g Temp 201F 5sec preinfusion 35sec extraction 1oz
Notes: Mellow. Smooth creamy and fabulous classic ristretto flavor but not bitter.
Dose 18g 201F 5sec preinfusion 25s extracion 2oz volume
Notes: Meaty and savory nut flavors. For all these pulls we have used the ridgless LM aka a 16g basket.
Dose 20g 201F 5sec preinfusion 27sec extraction 2oz volume
Notes: Switched to down dosed triple basket and got inconsistent results. Barnett uses more dose but we feel more comfortable with the results in the 16g ridgeless basket. Had trouble with channeling and getting a good shot before exhausting the beans.
Notes on the Ecco Reserve: Fabulous. Ben is in love with this espresso at the moment. Complex and it has play(it works at different but specific temps, doses, and volumes combinations). A smooth/creamy milk chocolate ristretto or a light citrus floral complex nutty profile. It lacks the harshness and intensity but has all the citrus flavors in a clean and controlled flavor. Barnett knows espresso.
Fazenda Cachoeira 2005 crop
using 16g ridgeless again from here on out.
Dose 18g 201F 1.5oz - some citrus
16g 202F 1.25oz - Roasty toasty
Notes: roast was a bit darker than last time. Espresso was very good but paled in comparison the the Ecco Resrve. Light ferment? (ben says)Is that the screen drying?
Conclusions: The Ecco Reserve contains both Daterra reserve and the Cachoeira. Ben inferred he felt the the Cachoeira might be holding it back but I think the combination is something greater than the whole. It's in the cup this time and we can argue over the minute and complex details of the tastes but the reserve was good. Barnett comes from the mold of a barista through and through. It's obvious he cups the espresso himself and pulls shots himself.
Overview of notes from espresso tasting on the Synesso 4-29-06
Pump pressure set to 8.5 bars.
I will leave out the in between shots and only post the significant notes.
Use a scale if you want to repeat our results ;)
Ecco Reserve from Ecco Caffe
Dose 16g Temp 201F 6sec preinfusion 28s extraction 1.75oz volume
Notes: Sharp Citrus and grainy taste. Pump pressure was too high so we put it from 9.5 to 8.5 bars
Dose 18g Temp 201F 5sec preinfusion 35sec extraction 1oz
Notes: Mellow. Smooth creamy and fabulous classic ristretto flavor but not bitter.
Dose 18g 201F 5sec preinfusion 25s extracion 2oz volume
Notes: Meaty and savory nut flavors. For all these pulls we have used the ridgless LM aka a 16g basket.
Dose 20g 201F 5sec preinfusion 27sec extraction 2oz volume
Notes: Switched to down dosed triple basket and got inconsistent results. Barnett uses more dose but we feel more comfortable with the results in the 16g ridgeless basket. Had trouble with channeling and getting a good shot before exhausting the beans.
Notes on the Ecco Reserve: Fabulous. Ben is in love with this espresso at the moment. Complex and it has play(it works at different but specific temps, doses, and volumes combinations). A smooth/creamy milk chocolate ristretto or a light citrus floral complex nutty profile. It lacks the harshness and intensity but has all the citrus flavors in a clean and controlled flavor. Barnett knows espresso.
Fazenda Cachoeira 2005 crop
using 16g ridgeless again from here on out.
Dose 18g 201F 1.5oz - some citrus
16g 202F 1.25oz - Roasty toasty
Notes: roast was a bit darker than last time. Espresso was very good but paled in comparison the the Ecco Resrve. Light ferment? (ben says)Is that the screen drying?
Conclusions: The Ecco Reserve contains both Daterra reserve and the Cachoeira. Ben inferred he felt the the Cachoeira might be holding it back but I think the combination is something greater than the whole. It's in the cup this time and we can argue over the minute and complex details of the tastes but the reserve was good. Barnett comes from the mold of a barista through and through. It's obvious he cups the espresso himself and pulls shots himself.
Labels: espresso
¶ Jaime van Schyndel 5:16 PM
Comments:
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Hey fellas,
At Ecco, we generally pull the screen dried on a triple basket. There is something about the Daterra that changes everything, but do try the screen dried on the triple. When we first got that coffee in, Andrew pulled me one of the best shots I've ever had. Also, see if there is a difference in flavor between the single and a double ristretto.
The other research that needs to be done, (and perhaps you can help with this) is a comparison of the results on a non PID'd LM (like the one at Ecco) and a Synesso (which I'm assuming is what you're using) to see which coffees pull better on which machines. Perhaps the cross-coastal information exchange will be mutually beneficial?
Thanks for the notes!
-Steve
At Ecco, we generally pull the screen dried on a triple basket. There is something about the Daterra that changes everything, but do try the screen dried on the triple. When we first got that coffee in, Andrew pulled me one of the best shots I've ever had. Also, see if there is a difference in flavor between the single and a double ristretto.
The other research that needs to be done, (and perhaps you can help with this) is a comparison of the results on a non PID'd LM (like the one at Ecco) and a Synesso (which I'm assuming is what you're using) to see which coffees pull better on which machines. Perhaps the cross-coastal information exchange will be mutually beneficial?
Thanks for the notes!
-Steve
Hey Steve,
we will definately approach your suggestions. We were going to bring together an LM Linea, Isomac TEA, Expobar Brutus, and the Synesso to compare... maybe later. There is a big difference and we feel like there is still a lot we don't understand about the Synesso and how it pulls. But the temperature control and visual display is handy when doing lab type work.
Take care of yourself and stick to coffee!
-Jaime
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we will definately approach your suggestions. We were going to bring together an LM Linea, Isomac TEA, Expobar Brutus, and the Synesso to compare... maybe later. There is a big difference and we feel like there is still a lot we don't understand about the Synesso and how it pulls. But the temperature control and visual display is handy when doing lab type work.
Take care of yourself and stick to coffee!
-Jaime
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