So I work at Dunn Bros. Coffee in MPLS, MN.
I'm hoping you can help me troubleshoot our espresso or give me ideas that might help to make it taste better.
we use a blend of roughly 80% Colombia 20% Sumatra
I've heard that our coffee ranges in the upper 80's in terms of score.
We roast all of our coffee in house in an older San Franciscan
we usually use our espresso 2-3 days after roast.
the roast is relatively light. brought just into second crack, until the first sign of oil is encountered. then it's dropped. Dunn Bros. calls this a Vienna Roast.
Dunn Bros. Coffee espresso standards that I usually am required to follow:
we have La Cimbali Machines
double baskets in portafiliters that don't have downspouts but aren't bottomless. just one spout.
16g pulled to 2 ounces ranging between 18-23 seconds.
the espresso, in my opinion is very light (color) lots of crema (up to 1.5 ounces in a 2 once shot.)
in terms of flavor, it varies pretty regularly.
it's usually very acidic. almost astringent. it's difficult to drink two ounces of it. I had espresso at the SCAA show last year, from intelligentsia, Alterra and a few others. they were all very pleasant and very balanced and easily cuppable.
I'm wondering what I can alter behind the bar that will make me able to drink our espresso.
thanks for your help!
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