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On my list of roasters I call into when passing through Bristol (not at the moment) so above prompted an order of a kilo of Dr Strangelove for £18.13 (you can never have too much coffee 🤣🤣🤣)

Thanks and as above discount applied automatically to kilo orders and includes postage.

Noting their comments re their std espresso offerings (cast iron, original and rocket etc) have had these non nitrogen flushed in the past and still really good at 6 weeks post roast. These tend to be their wholesale offerings hence nitro flushing, read the comments for explanation)

Hope of help and thanks to @jj-x-ray for highlighting

John

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I too ordered a kilo of strange love..... Haven't had it in ages, but remember liking it. They serve rocket espresso at my work and it's pretty good too.
A kilo of top coffee for under 20 quid delivered is really staggering

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I crumbled and bought a kilo of the Don Claudio filter whilst the offer was still on, melon and strawberries sounded nice.

If the roaster specifies it as filter, is it normally roasted quite lightly or just tastes better that way i.e. too bright/acidic for espresso?

Tempted to give it try with a long preinfusion and low pressure shots with the paddle on my Mara to see how it turns out.

Edited by Northern_Monkey
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I crumbled and bought a kilo of the Don Claudio filter whilst the offer was still on, melon and strawberries sounded nice.
If the roaster specifies it as filter, is it normally roasted quite lightly or just tastes better that way i.e. too bright/acidic for espresso?
Tempted to give it try with a long preinfusion and low pressure shots with the paddle on my Mara to see how it turns out.
Would have thought it was ground more coarsely specifically for filter rather than espresso

Sent from my SM-G960F using Tapatalk

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Might be as little as 30s difference (shorter) in the development part of a roast. Espresso roasts are taken that touch further to make the beans slightly more soluble and therefore easier to extract in <30s using a tiny volume of high pressured water. A 'filter' roast may be trickier to extract at full potential as espresso, although higher temperature and longer ratio can tame them. With drip or immersion you can achieve high levels of extraction effortlessly due to the high volume of solvent (water) you are passing through the grounds. 

Edited by christos_geo
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