Ethiopian Natural Yirgacheffe – SO Espresso

More tweaking of this very tricky Single Origin Espresso.

Even slight changes in temperature, humidity and the age of the bean combine with the challenges of the preparation. Quite a coarse grind in a triple basket with two intermediate tamps and then a ‘full body weight’ tamp at the end. It is incredible done this way and run to about 40 sec. yeilding about 3/4 ounce.

The final one I did for myself this morning was delicious … just like I smushed a bunch of blueberries into the portafilter as well. Yum!

Clover Coffee

I didn’t have a chance to finish “dialing in” the El Salvador – Santa Maria yesterday … just a bit too busy. I’ll see if I can squeeze it in today.

I did manage to cup the new roast profile of the Medium-Light FTO Sumatra SWP Decaf yesterday. This coffee is great! The decaf’s we’ve been offering on the Clover have always been pretty good. This new roast however is quite sweet and smooth with berry notes and a slight nuttiness. Really, really good … regardless of the fact that it is a decaf.

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