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@Inspector I tightened the grind slightly on the Lake Kivu today, shot time ended up slightly higher than I’d normally have.

As an expresso the flavour was good as before, but with milk it now works and the flavours come through nicely in both flat white and latte. Kept with a 1:3 ratio, that was going to be the next thing to try tweaking.

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I’ve tried to ignore this but i can’t anymore.  This forum has a long and deep history of experimenting and telling each other what we did and how we did it. Sometimes we have something to celebrate

Black Cat Chocolate Point helping me with my first recognisable fern latte art. Taken a few weeks but I think I'm starting to get the feel for milk steaming.

Popped to my local place.  

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32 minutes ago, AdG said:

@Inspector I tightened the grind slightly on the Lake Kivu today, shot time ended up slightly higher than I’d normally have.

As an expresso the flavour was good as before, but with milk it now works and the flavours come through nicely in both flat white and latte. Kept with a 1:3 ratio, that was going to be the next thing to try tweaking.

I will try 1:3 ratio tomorrow see if it's any better

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I should have taken a picture of the espresso and filter I made this morning. 

The one in the tin is a fantastic filter. 90 SCA score natural Ethiopian. Wonderfully fruity. 

I've been trying the washed Ethiopian out as filter and found it a little plain. Absolutely fine, just a bit... Meh. Nice chocolate aftertaste but couldn't find the jasmine/florals. Just had it as an espresso and it's amazing. All the florals came out, mild acidity giving a bit of juiciness to it, nicely balanced with the chocolate notes. Love it. 

IMG_20210116_121602.jpg

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