Smith St Five Arches
Dosed 18g, ground at the lowest espresso settings and the shot lasted 38s for 37.3g. The temp settings are 90.5C/96.5C.
It was a lovely coffee to drink both as an espresso and it cuts very well with milk. I think the sugarcane decaf was a tad sweeter.
Chocolate note was prominent along with the enjoyable (slightly) bitter after taste from Cinder Toffee. Cutting it milk did bring out hazelnut chocolate after taste.
I only had one unexplained problem. The espresso had a sharper taste. I am aware the JX Pro shots are skewed on the brighter side in general. Is the sharpness because of the grinder shortcoming? I do think the grinder is a part of the problem exposed by Evo.
Does the sparkling water process generate the sharpness ?
I may probably grind a little tighter and/or push up the temperature by 0.5C. What do you guys think?
some observations
It is a medium dark examined under natural light. I was surprised to see the roast was not even at all. A good portion of the KG of beans was relatively darker than the rest. I assume it was two different roasts, mixed and bagged, unless it was the job of a trainee roaster.
