I apologize for the multiple posts of Brazil Moreninha Formosa, but I just can’t seem to get enough of it. This roast was done at a lower average temperature and for a shorter period.
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… Continue reading
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… Continue reading
Roasted on I-Roast 2 Rec 2, stopped with 2 minutes remaining.
Full City to Full City +
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… Continue reading
I’ve had enough of the i-Roast 2 presets. I programmed into PROG 3 the following:
Temp/Time Period
380F/3:00 12:00 – 9:00
450F/4:00 9:00 – 5:00
480F/4:00 5:00 – 1:00
400F/1:00 1:00 – 0:00
I roasted 90 grams of Colombian Cup of Excellence El Descanso and 60 grams of Brazil Moreninha Formosa. 1st crack was at -6:00 and 2nd crack was at -1:30. I was extremely pleased with the… Continue reading
Here are some photos of my routine a friend took while having coffee at my place.
Photos by Jay Sim with a Nikon D-80.
What is an acceptable rate of flow from a bottomless portafilter?
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… Continue reading
