My problem is I don't have confidence in my taste buds. In some ways, espresso is an acquired taste. I need to learn what is good for a given bean. I taste the difference between sour and bitter. For a given bean, I can move the extraction from sour to bitter using only temperature and extraction time. But I don't trust the midpoint as being the optimal setting.
I've logged my 100th extraction on the Brewtus IV. I've tried Lavazza Dek, Supremo; Klatch FTO & Decaf; Vivace Dolce & Decaf and others. I've never achieved "caramel" or "chocolate". I haven't found the "wow" I get when at a top flight coffeehouse. I've been weighing beans before grinding on Baratza Vario. Using bathroom scale for tamping. Logging extraction times, PID temp and all details. I note subjective taste and appearance. What I need from the community is a baseline coffee bean. What is the most forgiving, reliable bean you've found? What is your default bean? When done right, how would you describe it's taste characteristics? What are tamping pressure, PID temp, pressure (gauge at max) and extraction time for that bean? I'll be able to adjust grind to achieve your extraction time. Is there somewhere a list of these settings for different beans? Thanks in advance, -iotaprime -- You received this message because you are subscribed to the Google Groups "Brewtus" group. To post to this group, send email to [email protected]. To unsubscribe from this group, send email to [email protected]. For more options, visit this group at http://groups.google.com/group/brewtus?hl=en.
