Brazil Moreninha Formosa
Roasted to Full City +
4 days old
Dose: 18 grams

For this 1st shot, after separating the crema, I tasted both cups before adding water. Both taste tests were the same as previous post.

1st shot:

Eric’s Thermocouple:  Start at 200, end at 204 Fahrenheit.

Espresso only:  Slight bitterness.

Crema only:  Good fragrance. Taste spreads thru entire tongue.

Water-espresso 2:1 ratio:  Tastes like…. coffee. Smooth, even cup, no bitterness.

Water-crema 2:1 ratio:  Tastes wonderful. Pronounced fragrance.

Water-crema-espresso:  Good body, very smooth with good fragrance.

The first thing that hit my mind after drinking the 2 different cups was that if the Aldo Coffee taste test was repeated here, the ones who chose Maxwell House will go with the water-espresso cup, while the ones who were able to distinguish the CoE Fazenda Kaquend will go for the water-crema cup. Drinking the water-crema cup brings me the same sensation as my Panama Hacienda La Esmeralda. It doesn’t taste like conventional coffee. It brings the best to the table. To get a taste profile like this, I feel I have to roast the beans to almost Full City, without ever hitting 2nd crack.

2nd shot:

Eric’s Thermocouple:  Start at 198, end at 202 Fahrenheit.

Espresso only:  A bit bright, lemony feel.

Crema only:  Strong fragrance, berry-like.

Water-espresso 1:1 ratio: Citrusy lemony hints. A bright and smooth cup.

Water-crema 1:1 ratio:  Aromatic, perfumed cup. Hint of blueberries. Esmeralda-like. Not like coffee.

Water-crema-espresso:  Coffee with a good aroma. Smooth. A bit lemony. Pleasant aftertaste.

After this 2nd shot, it is safe to say that crema is not rubbish. Au contraire, watered down crema is IMHO a good way for beginners to distinguish the fragrances of the particular coffee. I would reiterate as I have stated in the previous Espresso sans crema taste test, espresso is not complete without crema. If this does work across the board for all coffees, I wonder if this process of separating the crema out will redefine espresso tasting/cupping sessions.

The message is that he was also prompted to do a taste test, following a discussion he had at The Coffee Collective’s blog post. Without further ado, here are my findings, and I believe there are more to come.

Brazil Moreninha Formosa
Roasted to Full City +
4 days old
Dose: 18 grams

I did 2 pulls at different temperatures, each indicated by Eric’s Thermocouple.  I used a Bodum Pavina for the espresso, so that the crema could be clearly delineated. I then separated the crema into another cup. Then I tasted the espresso, followed by the crema only, and then both the espresso and crema. (Note: for this article, the espresso means the black liquid without the crema.)

1st Shot:

Eric’s Thermocouple: Start at 200, end at 204 Fahrenheit

Espresso only:  1st sensation was that it was bitter, a tobacco feel. Bitter aftertaste.

Crema only:  Sour, with a tiny hint of some sort of fragrance in the mouthfeel.

Espresso and Crema:  Bitter and sour (At this point, I was thinking, “My home barista skills have gone into the Dark Ages.”)

2nd shot:

Eric’s Thermocouple:  Start at 198, end at 202.5 Fahrenheit.

Espresso:  No bitterness, more body than the 1st shot, very mild aftertaste, taste is mostly congregated at the back of the mouth. A bit nutty and dark chocolate.

Crema only:  No sours at all. Lemony feel. It’s almost akin to perfume oils. There’s a pronounced fragrance but not of the floral sort. Taste goes over entire flat of the tongue.

Crema and espresso:  Perfumed lemony dark chocolate.

I Hate (with a capital “H”) to disagree with The Coffee Collective and James, but I believe that espresso is incomplete without the crema. I believe that the crema is what gives espresso the fragrance and the defining factor that lends to its character and body.  But likewise, the body is incomplete without the head (pun intended). I will definitely be staying on this topic and will include more taste tests. My next set should involve americano.

From Eric’s Thermometer, the pour was started at 200 degrees and ended at 203 degrees. The temperatures are a bit on the hot side as the pour had a slight bitterness. As a 4:1 water-espresso americano, hint of berry can be detected, and it is full bodied. 2 ounces in 25 seconds. I will try it at 198 tomorrow.

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.

2nd day: espresso, slow drip, 45 second ristretto, gorgeous naked flow. Extremely creamy, long aftertaste. Hint of spice, chocolate notes. I think taste will be more pronounced when it peaks later. Will be better tomorrow or day after. Needs more rest. Fantastic RISTRETTO roast. I’m in love! What have I been doing blending this with Zambia? This Brazil is great on its own. KS, take note, I know you have some left, don’t waste blending it.

Brazil Moreninha Formosa Day 5

For me, I try to keep it to a mouse tail. While I know this is applicable
to those stock portafilters with their bottoms intact, I’m not sure
about the bottomless. Something to look in the forums for. My ideal for
a well-rested coffee would be to do a 45 second ristretto, where the
flow is sticky, gooey, and drips down like chocolate fudge, and I’ll
cut the flow at the slightest hint of pale. Intense.

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