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This definitely is not a criticism of Campos in general or this blend specifically. I've had it a few times now in various cafes and would recognise it just about anywhere.
Each time I've had it as a double ristretto, it's had lovely reddish tigger mottled crema and in the hands of a good barista has poured exactly as I'd expect a perfect ristretto to.
But I'm not a fan - it's a very very 'bright' coffee that makes me think of popper-roasts or too-fresh beans, although there's a lot more body to it than that.
It seems to exemplify the kind of espresso that I've had in a few different boutiquey cafes and that is still very good coffee... but not to my taste, which is fair enough.
In fact my local cafe, Edge Espresso has been doing a bit of upskilling recently and have absolutely knocked it out of the park for me the last few times I've been in - and they're using Di Bella Modena Blend which has previously tasted somewhat similar to me.
I've never had Campos Superior at Campos itself.
So my question is - is this how it's supposed to taste? The online descriptions of the Modena and Superior are not massively different and have tasted similar in the past, specifying fruity notes and butterscotch.
Or have I just hit cafes with fresh beans or unskilled baristas?
Comments
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