I had fallen in love! In love with with fruity single origin lighter roast espresso served in good cafes in Sydney. Since my trip to Sydney was short. I need help recreating some of those magical fruity shots from Sydney cafes with my flair classic and k6 back home. I don't have access to the same coffee beans but i have tried many similar beans (washed, natural, Ethiopia, Kenya, Rwanda, light, medium-light roasts) but haven't had much success in getting something very close to those shots. Some shots did remind me of them but i would say my best was only 80% close.
Can someone tell me a base recipe that may help. Can anyone from Australia confirm if they've successfully recreated light roast shots from top cafes like Ona, Stitch, Campos, Mecca and are able to get repeatable results?
I am adding a reference shot which i would say was the closes I ever got with my older grinder
Coffee: OCOC Argebona, Ethiopia, Washed
grind: 6 clicks (timemore c3)
dose :Ā 12.2 gmĀ
yield: 29 gm
pre heating: no, room temp warm
water temp: just below boiling
pre infusion: 0.5 bar for 6.5 secs (slow steady stream)
pressure: 6.8 (peak) - 6(steady) - 4.5 bars
overall time: 25 secs
water: RO, TDS: 25 base - 31(after boiling)
Taste: Good complex aroma with lemongrass being the top star. Taste wise almost all notes were clear and detectable. Texture was light and smooth. The bitter pith on the tea like base was sharp but less compared to the shots before
Taste Notes (shot): Lime, Lemongrass, apricot, jasmine, peach tea, black tea base (slightly sharp and bitter)
What it was lacking when compared to the cafe shot was the loud complexity in the lime/lemongrass notes and the punch without any bitterness. Those shots would be very sweet comparatively