I've been experimenting... new portafilter baskets and coffee produced using novel processing techniques.
On the basket front, I let you know that I purchased a couple of cutting edge baskets. I now feel that I've settled on an approach to the WAFO basket (pictured above):
Lower dose of coffee at 16 g
Shorter pre-infusion time (three seconds as opposed to 20 seconds!)
Pulling longer shots (2:1 so 32 g of espresso out)
I've been very happy with the results thus far. I feel that I'm getting a more complex and fruit-driven cup with excellent acidity. I still need to optimise my approach to the Weber Workshops basket and will keep you informed as to my progress.
I've also been regularly sampling coffees from Kenya and El Salvador which are subjected to different processing techniques (these have both been Supernaturals meaning that anaerobic fermentation is the principal driver of processing and the fermentation temperature is cooled in order to prolong the process resulting in enhanced flavour contribution). I really like the results in espresso (as do many of my tasting panel). Fruit and acidity are both accentuated with this process. Some of the tasting panel have noted that these coffees don't work as well as milk-based drinks. More sampling and thinking about these to come.
To hear about roasting blends of premium green beans click here
To learn about supernatural coffee processing click here