This Ethiopian beauty was roasted to a rolling 2nd crack. This particular bean has a long 1st crack, starting from 2:00 to 4:30 minutes. And 2nd crack comes only 30 seconds later. I wasn’t listening out for a 2nd crack, I was still waiting for 1st crack to stop, which was my mistake. The roast came out with oily patches, which I feel is a bit overroasted.
After resting for 1 day, I pulled a shot, which was far too acidy. That, and because I kept my grinder setting at 2 from my previous batch of Vivace Dolce Malabar blend.
After the 3rd day of rest, and setting my grinder at 4, the coffee has almost peaked. The bean is extremely oily. ARRRGGGHHH! U can whiff out the floral scents of the Sidamo. This Ecafe winner scored a cupping of 90.2. I can see why. With the more floral coffees like the Ethiopian Yirgacheffe and Sidamo, I like to drink the first half of the double shot as an espresso, and the 2nd half as an americano. The taste of an espresso is complex. Nothing like adding water to a wellpulled espresso to broaden the taste spectrum. Of course, this tasting will be nothing compared to when we arrive at the next topic. :) (Drum roll)