I received Reiss' Rwanda beans roasted on 4/9 and waited the recommended 18-days, well almost :D, to start pulling shots. Ambient room temp of 60*F, 1.2 BAR pstat, 16g @ 27 seconds; Pharos. Although big taste in the cup it seems a little sour. I've varied grind and bean volume between 15-16 grams and seems the aforementioned combo is the best I can muster.
Just wondering if this bean/roast needs a little higher water temp? Or should I try bigger bean volume and dial up the Pharos 10-20 degrees +?
if you are at 60F 1.2bar is going to be too low
i suggest 1.5bar for 60F ambient
you will also be able to tell the brew temp is too low as the crema will be pale & insipid
for that roast i would normally use a dose of 18g +/-0.5g - this is where the IMS basket i mentioned is in a class of its own - nothing else comes close for up dosing on LONDINIUM lever espresso machines
4s pre-infusion - the more time i have spent with the L1 the more i have noticed that long brew times turn it from espresso into cafetiere style coffee - you lose the clarity/definition in the taste - only use a longer pre-infusion if you have high ambient temps and have had to drop the boiler pressure down to 1.0-1.1 bar as a result
Have just reacquainted myself with this. Such a winner and even better with an IMS - at least in terms of consistency. 17.2g in at 30 secs and you have caramel nutty stone fruit beauty. My personal favourite anywhere.
Hope the roastery move is going well Reiss and that Kinunu will continue to be one of the flagships
over time we have moved from being a relatively dark roaster to a relatively light roaster, reflecting a shift in the green beans that we purchase
the bolivian we have yields a pineapple and passionfruit acidity which i like a lot - think of it as a brazilian coffee with a pineapple and passionfruit tang laid over the top
once i get the L1-P out the door the focus will completely swing back to two core issues; coffee and an extensive enhancement of the website, in particular enhancing our ability to ship from multiple locations
we have some back office web enhancements going in this month which should free up a bit more of my time, but they will not be customer impacting
if anyone thought we might exit coffee roasting, whilst we have considered it, we have decided to go in the opposite direction; we are going to re-double our efforts on the roasting front and secure an even higher level of quality and we are going to completely re-cast our pricing mechanisms to make in an intensely attractive proposition for owners of LONDINIUM lever espresso machines to buy their coffee from us. it won't be cheap in absolute terms, but it will be extremely aggressively priced for the quality we will offer, even with the shipping factored in. we want to take some lessons from Apple and offer more of a walled garden experience for lever espresso, where we can meet all your lever espresso needs. over time we will also develop some interesting bolt-ons for our machines that can be retro-fitted to further enhance the user experience
I just ordered some beans from your offerings and would like the arrival to coincide and ready to use for the testing of the new LI-P with my existing L-I. I know the beans need to "rest" before using so hope fully I will have the beans at their prime when the new machine arrives.