John says...
Today I am testing the Panama Carmen Estate
This coffee was roasted 9 days ago at a City roast.
Test 1:
Grind at 4 notches above espresso grind on Mazzer Mini.
9 grams coffee, 5 ounces water.
Coffee in. Water Boil and up. Stir to saturate grounds and distribute heat evenly.
Brew 40 seconds.
Heat off.
Stir Rapidly.
Cool and drink.
Test 2:
Grind at 2 notches above espresso grind on Mazzer Mini.
9 grams coffee, 5 ounces water.
Coffee in. Water Boil and up. Stir to saturate grounds and distribute heat evenly.
Brew 40 seconds.
Heat off.
Stir Rapidly.
Cool and drink.
Results.
This coffee being roasted a hair lighter, my suspicions were found to be true.
Test 1 was a balanced peach/vanilla with very subtle, yet sweet citrus notes.
As the cup progressed the citrus became more defined, but surrounded by an essence of vanilla.
Test 2 had more separation up front in the cup. Strong Peach notes with a bright citrus aftertaste. As the cup cooled, the vanilla came out and began to mingle with the peach.
The finish in Test 1 was sweet light citrus.
The finish in Test 2 was a bright citrus with the slightest hint of vanilla.
What does this tell me?
It's obvious that even with a small adjustment, there is a direct correlation between roast level and grind. And it is the balancing of the sweet, citrus, and more rounded, or even spice notes that are where the technique comes into play.
Tomorrow I will use the same method on the Papua New Guinea Peaberry, which has a lot of spice and tea notes.
more to come...
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