Ministry Of Grounds Stable Treat 2012

Brett_H

C-man wrote:

I am still trying to dial in this blend, the beans are so0000 hard they bring my hand grinder to a full stop and I am a big strong guy LOL Micheal pulled a naked shot that was just mind blowing magic! , I was wondering how I could fit any milk into it? as the glass was full to the top! But it was 1/2 crema and settled back to half a glass, it still tasted a little fresh only 4-5 days out, but I got fruitcake and maybe some passion fruit from it, tasty!

As it ages it becomes more mellow and less cantankerous in the grinder. It is worth the wait but who can wait!!!

C-man

Brett- about what sort of age is best?

Kelsey

Lacehim's lovely wife just hand delivered my portion of our mini-group-buy of the Stable Treat. First up: WOWSERS! Not exactly my type of espresso, but I haven't nailed the brew just yet - it's VERY fuity and light, but not unpleasant in the way I find many of the overly bright coffees. Secondly: I don't know what's wrong with your grinders that you're struggling to get it fine enough. I've had to back the smart grinder off three steps! Thanks Lacehim for organising that, I'll give the naked handle a go tomorrow, but I suspect it's a no-go. It doesn't even make it close to being able to lock in easily.

MinistryGrounds

Hi guys, As you know, I rarely get here, but saw this thread mentioned on Twitter and just wanted to say thanks for all the comments, and delighted you're enjoying Stable Treat! All the best for Christmas!

Ronin

I became a fan of stable treat last year and I believe it's even better this year. I think it'll be visiting my grinder on a festive season basis. Agree with Brett that a little hotter for black, but for me a little cooler for milk based with a 1/3 espresso 2/3 milk ratio brings smooth coco with a buttery fruit mince finish. Moreish :thumb: Bought some vanilla bean gelato today, thinking it will make a great affogato

shape_shifter

I might have to get myself some after all these reviews, either that or back to the popper I go while the Behmor is out of action 😃

Brett_H

shape_shifter wrote:

I might have to get myself some after all these reviews, either that or back to the popper I go while the Behmor is out of action 😃

The what is out of what??? Please explain... For the sake of all things Christmas!!!

shape_shifter

Brett the Behmor broke, got an error 5 and an error 6, great fun, have videoed it and sent away details and video link to Behmor, hopefully I'll have some answers soon. On topic I told OH about this blend and he's willing to give it a go :thumb:

Brett_H

shape_shifter wrote:

Brett the Behmor broke, got an error 5 and an error 6, great fun, have videoed it and sent away details and video link to Behmor, hopefully I'll have some answers soon. On topic I told OH about this blend and he's willing to give it a go :thumb:

Oh no, a stable of errors... :tearhair: Neil from Ministry of grounds fixed mine in a jiffy but the minor inconvenience reaped a major KKTO! Gauntlet firmly planted :stir

C-man

OK, I have this blend profiled now, It has a very hard bean (at least one in the blend) So I give about 10-15 seconds at 13 Bar pressure with a normal ramp-up then back down to 9 bar for the rest of the shot. with a coarser side of medium grind packed pretty tight. My self taught conclusion--- softer beans = lower pressure with longer pre-infusion, harder beans = higher pressure I am thinking 9 bar is just a happy medium that works for the majority of beans. I am enjoying it, more importantly The Mrs likes it.

Brett_H

Very interesting post C-Man. I know nothing about profiling pressure in a shot. Most importantly:

C-man wrote:

I am enjoying it,

I'm glad to hear this C-Man; however, you nailed the most important part of the extraction:

C-man wrote:

more importantly The Mrs likes it.

Kelsey

I'm struggling with this one, so I'd appreciate any additional advice. No problems with the grind - I've had to back it off a bit more than usual and tamp lighter as it's very easy to choke it. Normally when I go for ristretto from a double I get a long 'pre-infusion' followed by a few drips that gradually becomes a thick-bodied pour. In this case the pour is always very thin and it's reflected in the mouthfeel - which is smooth and creamy, but a light body. The taste is massively, massively bright. Not unpleasant like the sourness of under-roasted or too-fresh beans, but still on the edge of being overpowering. I'd like to hear further other's experiences.

C-man

kelsey- what is your roast date? mine is now 11 days post I am getting a bit of citrus brightness but it is just right. This blend does not like any pre-infusion so I found anyway.

Kelsey

C-Man - same as yours, it's the same batch. When I say pre-infusion I really mean just the normal, uncontrolled pre infusion that happens with an espresso machine and you hit the 'make coffee go now' button! It's too bright for my palate, but I'm getting another batch as a thank you from my brother in law. We'll see.

Ronin

Kelsey wrote:

I'm struggling with this one, so I'd appreciate any additional advice. No problems with the grind - I've had to back it off a bit more than usual and tamp lighter as it's very easy to choke it. Normally when I go for ristretto from a double I get a long 'pre-infusion' followed by a few drips that gradually becomes a thick-bodied pour. In this case the pour is always very thin and it's reflected in the mouthfeel - which is smooth and creamy, but a light body. The taste is massively, massively bright. Not unpleasant like the sourness of under-roasted or too-fresh beans, but still on the edge of being overpowering. I'd like to hear further other's experiences.

I have been known to use this link http://www.home-barista.com/tips/espresso-101-how-to-adjust-dose-and-grind-setting-by-taste-t16968.html Great tips there, and I had a similar experience as you K If the coffee tastes aggressive, you need more caramels and sugars, less flavors. Decrease the dose, and make the grind finer to keep the flow the same. This will increase the proportion of sugars, while keeping the acid bitter balance the same. I found this helped me, I dropped the dose by 1g and adjusted grind to suit. Hope it helps FYI same roast date as you guys

Brett_H

Ronin wrote:

I have been known to use this link http://www.home-barista.com/tips/espresso-101-how-to-adjust-dose-and-grind-setting-by-taste-t16968.html Great tips there, and I had a similar experience as you K If the coffee tastes aggressive, you need more caramels and sugars, less flavors. Decrease the dose, and make the grind finer to keep the flow the same. This will increase the proportion of sugars, while keeping the acid bitter balance the same. I found this helped me, I dropped the dose by 1g and adjusted grind to suit. Hope it helps FYI same roast date as you guys

That's great advice Ronin. :thumb: With this on I actually let the shot run longer than usual and hotter than usual. 60ml in 30+ seconds from 18g. I kept thinking fine brandy as opposed to Baileys.... And at 9am :thumb:

Lacehim

Thanks for the link too Ronin. Very interesting read. I've left it for a few days to mature while I finish some other coffee off. 🙂 Can't wait for the morning now! 🙂

C-man

had some this morning, it was perfact

Brett_H

Yay.... Great to hear C-Man!

C-man

nothing wrong with the beans I had. must be your math! 2=2=5

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