Recently we had the opportunity to pull shots with an amazing Cuban Arabica, and something not necessarily easy to come by. For now it remains a fun internal experiment for our team in the roastery’s quality lab, but we thought we would share some of our notes and pics. Enclosed is a snapshot of a Cuba Altura Lavado at 26 seconds and 89.5 C starting at 3 bar in the first few seconds, then up to 11 bar in seconds 5-10, then down to 7 bar in seconds 11-20, then down to 2 bar in seconds 21-26. The pressure profile we have programmed, which is then automated in our lab’s CIMBALI M39 GT HD. This particular CIMBALI machine adjusts the bar pressure being applied to the coffee throughout the shot according to how we might want to manipulate the taste, or to suit a particular coffee’s optimal extraction requirements.
This Cuban sample was roasted to AGTRON 50 – Massive body, malty cocoa, and nutmeg…quite an interesting and exotic single origin espresso.