Campos Superior Blend

Kelsey

Thought I'd just provide a quick update to this thread: I dropped by the new cafe and met the bloke who seemed to be the man in charge, Sebastian. Very Melbourne boutique cafe vibe going on all round, but he knew his stuff and seemed to like that I was after a double ristretto and didn't want it as a take away. He personally prefers double ristretto, as do I. And it proved that in so many cases it really is the nut behind the machine. It was smooth, silky, rich and vibrant - without being bright. Basically nailed a blend that I'd written off. So that solves that for me - nothing wrong with the Superior blend, but like most blends it can be fairly unforgiving on the operator if you're trying to please someone like me. I'm the minority here, so I'm not complaining about it - it's just nice when they get it bang on occasionally.

derrilex

Ahhhh Kelsey. The minority seem to rule the majority in this and most countries around the globe so you have every right to bitch :rofl: :rofl:

Brett_H

Okay, so I'm out of town adjudicating a very large regional eisteddfod for the next couple of weeks and while driving to the theatre I made them pull over because I saw a Campos sign. The ubiquitous Mazzer Linea superior blend combo and most excitingly a regional hipster!!! It's not usually to my taste but oh today it was like Mother's milk!!

Simon

Recently ordered some Campos beans (am recovering from surgery so doing up roasts would be a bit too strenuous at the moment), and emailed them asking about what they'd recommend for rest times of their beans and also brew ratios (I ordered the Superior Blend and a washed Colombia Rodriguez Ospina). Got back an incredibly helpful response, just thought I'd share it if people were curious about their beans etc: ----------------------------- Hi Simon, Thank you for taking the time to get in touch. In our stores we typically age our coffee 10 days after roasting. Having said that, you can use coffee almost immediately, the most notable difference will be an increased level of gassiness in the crema and a slightly increased degree of brightness. The coffee will retain much of its best flavours weeks after roasting but will gradually lose some of that vibrancy. We do indeed have roast dates on all of our coffee. With regards to rations for the specific beans you have, the below info will help- For Superior we recommend: A ratio of 1:1.7@35s. More specifically, using an LM 21g basket we use Dose: 23g Yield: 40g Time: 35s For Ospina we recommend: 1:2@30s Dose: 23g Yield: 46g Time:30s You can adjust those specific numbers using that ratio to suit your basket size. Typically, the range to work with is +/-10% of the basket. So if you are using a 20g VST, you can work between 18-22g. We use a dose of 23g in a 21g basket for a full flavour, especially when splitting between two coffees and also for a greater structure and strength in the coffee puck during extraction. Hope this helps [emoji4] Sent from my SM-A520F using Tapatalk

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