Dry bean. wrote:
AndreasM wrote:
Dry bean. wrote:
Morning Cherry, Sorry did not get back to you yesterday, was away for the day. Roasted to the first few snaps of second crack. Start temp 15 degree's, first crack13 mins @ 200C, SC @ 19 mins 230C. Tried them this morning as a long black and must admit I have had much better Tiger Mountain in the past, the pour lacked body and the crema was quite thin and dissipated very quickly compared to previous roasts of TM from another supplier. The coffee was drinkable but nothing to get excited about. Will try another batch soon, but if this one is any indication I'm glad I only got 2.5 kilo's of it. 🙁
Give it a few more days and the body should increase and the crema become more stable. Dont expect huge body from it though, it's a low to medium bodied coffee - you could push it into 2nd crack, i've found it works quite well.
Have roasted about 5 kilo's of TM purchased from another supplier in the past 6 months, with far better results than this batch, in fact it was a favourite, not so this time, perhaps a few more days will help but it will need to improve a heck of a lot. I'm just about to pull a double ristretto, will report back.
Hmmm, pulled my double, 18 grams of beans, 40 seconds, only finished up with about 40 ml in the cup, still not up to scratch so adjusted the Mazzer 1 notch coarser and pulled another shot, vast improvement, approx 60 ml in 30 seconds, excellent crema, coffee perhaps just a little thin but this could also improve over the next couple of days. Much happier with the result now. ;D
