Well the courser v60 i made is certainly better. There are smooth fruit flavours the only thing detracting is a very 'woody' finish. I suspect there may be a very narrow sweet spot somewhere.
Incidentally I came across this from Matt Perger today which sums up my experience with this bean on espresso:
Underdeveloped coffees behave in a very particular way:
- If you find yourself grinding one coffee significantly finer than another, even though the colour is similar, that coffee is likely underdeveloped.
- If you struggle to slow down espresso shots with a certain coffee but not others, look to development as the cause.