GroundLevelCoffee

As mentioned, I roasted up a batch of Indian arabica ‘Catimore’ last week. The roast hit the beginning of second crack. I rarely take my roasts far into second - early snaps for a few beans is the usual maximum.

I’ve sampled the Catimore as a plunger and in my standard latte-style drink since then. As expected the plunged lot was a little over-roasted for my taste and I lost a fair bit of the varietal character of the bean. A subsequent roast to a full city (well clear of first, but second nowhere in sight) brought out some of that character. The shots I pulled from the first roast were a bit odd. The pour from the Macap on its standard grind setting was too fast - maybe 15 seconds for 50ml and blonding into the bargain. Next time I dialled in a dent finer and the pour was about right. A touch of brightness, perhaps, which I thought the longer roast would burn off. Haven’t tried it since, but I’ve got a couple of kilos on the way.