The 45 second ristretto makes a comeback with 3rd day Brazil Moreninha Formosa. I’m in seventh heaven. This is my GODSHOT! I can’t remember a finer shot than my previous one a long time ago with eCafe Sidamo. Pronounced DARK Chocolate notes, caramel creamy goodness, long aftertaste I wish could last forever.
While many would balk “45 seconds? Ristretto (restricted espresso)? That’s almost twice 25 seconds – the standard timing for a shot of espresso.” I was well aware of this, taking quick looks at Eric’s e-61 thermometer to ensure the temperature doesn’t drop below 198 degrees Fahrenheit while watching the pour to cut at first blonding. The resulting pour:
The details of the pour are:
Roast: Brazil Moreninha Formosa
Degree: Full City +
Machine: Quickmill Anita
Brew Pressure: 9.5 bars
Boiler Pressure 1.5 bars
Dose: 18 grams
Grind: Ultra Fine
Tamp: 30 pounds (Espro Clicker Tamper)
Eric’s e61 Thermometer: Flushed to 187, Start pour at 198. End pour at 198.
Here’s the sequence of my 3rd cup today. Same variables as above shot with
Eric’s e61 Thermometer: Flushed to 187. Start pour at 200. End pour at 203.5
which resulted in a slight bitter shot, but still very pleasurable. Slight bitter dark chocolate.