Watching espresso drip from a portafilter may seem like watching paint dry for some, but remembering how unbelievable that shot was seems to make it different (at least for me!).
The long shot time for a volume of ~.7 oz also seems counter-conventional wisdom, but again, it just defies presuppositions. Surely the basket shape and size, along with lever-type extraction were part of that. Not sure it would fly as well on a standard PF size.
Amen. I love Liquid Amber. I would really love to test it on a lever machine (with a good lever barista pulling the shots).
On my pump Anita machine Liquid Amber often shines with thick brown sugar-sweet caramels and rustic chocolates. Lingering into a cream/marshmallow finish. I've pulled shots that the cream is so sweet I was blown away.
It can be a tough blend to work with both roasting and shot pulling, but when a barista can figure it out, it can really be a knock out blend. So thick and rich, just coats the palate.
I also really like Liquid Amber, but I don't think I have tapped it's true potential. I may have to order some roasted by Tom. I have roasted about four pounds of it and have had some really nice, thick pours, but those caramel/chocolates notes have alluded me. I have one more pound of it that I need to roast and will do that in the next couple of days. Both of your shots have my mouth watering for it. Hopefully I will hit the sweet spot.
I just (about 10 min ago) received my first order of Liquid Amber (8/7 roast date) from Sweet Maria's. I typically pull a 20g ristretto with Red Bird, lass often Klatch WBC - which I've found to be my 2 all-time favorites.
Can anyone tell me what temp setting optimizes the caramelly, chocolatey notes from the liquid amber? That's what I typically shoot to emphasize in my cup. I have a couple of days worth of Red Bird left in my hopper, so there's time before I get to indulge in my new stuff.
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