Day 12 offering is Tank coffee Kenya AA - another Kenyan coffee yet less tart and fruit forward. Getting a light floral vibe. With milk it’s a smooth, quite sweet coffee. 92.5 degrees 1:2.2 ratio @ 27 seconds with 10 seconds pre-infusion so will grind finer next time.

How do you determine what temperature to set machine? I see you play with it a lot.

    Inspector I set it depending on the roast level of the beans and then increase/decrease if I’m not happy with the shot ie. Too acidic.

    Day 13
    Goldbox Bensa asefa Ethiopia - claiming a cup score of 88.25 ! Really juicy and with just perfect amount of tartness/sour notes. Very enjoyable as espresso. The best way I can describe it is as very ripe fruit with a perfect balance of tart and sweet flavour. With milk you still get juiciness cutting through.
    First attempt was ground too fine but still very enjoyable / 93 degrees 1:2.3 ratio @ 49 seconds with 10 seconds pre-infusion. Second shot run at same ratio for 37 seconds.

    Day 14
    Horsham Sumatra alko co-operative - described as fruity and juicy by the roaster and it just shows how juiciness can be different. Comparing to yesterdays bean this remind me of anerobic fermented coffees. It’s definitely juicy and tropical fruity but with a completely different depth of flavour. Really enjoying this one. Had only one Sumatran coffee before and it was quite a dark roast so nothing like this. Ground to coarse so tightened grind for second shot. First run for 20 seconds @ 1:2.3 ratio 93.5 temp.

      prezes As we’ve been drinking this through the day yesterday we could put the finger on what is the taste we get there which is very odd but pleasant. Last two coffees I’ve ground on the DF83 and we both said it’s pineapple. First coffee I had this note coming forward !

      Day 15 brings Kiss the hippo Donna 50/50 blend manos de mujer Colombia and san juan Nicaragua - Dark chocolate and caramel sweetness with pleasant minimal bitterness. I’m not a fan of dark roasts but this isn’t one of those burned, oily darks. Nice change from last few days fruit forward coffees. 1:1.8 ratio @ 90.5 degrees 35 seconds with 5 second pre-infusion.



      Day 16
      Tank coffee Ethiopia Yirgacheffe - very floral on first sip with nuts and fruit afterwards. Prefer this with milk. 1:2.1 ratio @ 92.5 degrees 37 seconds with 10 seconds per-infusion. Required a really fine grind.


      Day 17
      Goldbox brazil rancho grande estate - sweet nutty, chocolate coffee with almost no bitterness. Very smooth and satisfying. 1:2 ratio @ 90.5 first shot run at 41 seconds with 10 second pre-infusion.

      So day 18 it is !
      Smith street Chazez Honduras - fruity start balanced by sweet and nutty aftertaste with very smooth almost peanut butter like body. 1:2.3 ratio @ 92 degrees 34 seconds shot with 10 seconds pre-infusion.


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        Decent De1pro v1.45 - Niche Duo - Niche Zero - Decent is the best machine ever made -

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          Decent De1pro v1.45 - Niche Duo - Niche Zero - Decent is the best machine ever made -

          Day 19
          Tank coffee Ethiopia sidamo - can’t put my finger on anything in particular here. Smell is quite complex. I get a bit of spiciness which is followed by sweetness and leaves a lingering sweet taste. 1:2 ratio @ 91.5 degrees 33 seconds shot with 10 seconds per-infusion.


          Day 20

          1. Kiss the hippo Angelical Honduras - very pleasant tartness to start off which I can happily associate with blackcurrant followed by a complex sweet flavour. Really enjoying this one. 1.2.1 ratio @ 91.5 degrees 32 seconds shot with 10 seconds per-infusion.


          Day 21

          1. Smith street La Danta Guatemala - perfectly balanced coffee with light fruity notes and sweetness which reminds me of sweet cherry taste. 1:2.4 ratio @ 93.5 degrees 37 seconds with 10 seconds per-infusion

          Day 22
          Horsham Brazil fazenda inhame - this one just screams hazelnut as you smell and taste it. Not a lot bitterness. Easy drinker! 1:2 ratio @ 91 degrees 29 seconds with 10 seconds pre-infusion.