Just a quick heads-up accompanied by this quick cappuccino workflow! The (almost) first week with the Mazzer Mini Electronic B was amazing, it compliments the La Marzocco Linea Mini so well. There's still much to learn about this commercial grade grinder, I'm yet to reach it's full potential - but so far, I'm still very impressed and in past few days I got even more confident in my choice of grinder. I also pulled out the good old RS1 bottomless portafilter and pulled a few shots. The burrs are still breaking in - some of the shots had some obvious channelling and some didn't, but they all tasted better than ever with the Silenzio. I can't wait to post another "Quick Practice" soon and show you what the workflow is in real world scenario. We're also getting some new Ethiopian beans from Sasaba, I can't wait to have those dialled in!

For those who like to read, here are my initial thoughts on the Mazzer Mini Electronic B :
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I find that with my current temperature setting this particular coffee tastes really nice with the following recipe:

Dose: 18 grams
Brew time: 30 seconds
Brew weight: ~35 grams (~20g for a double ristretto)
Temperature : 91°C
Brew pressure : 9 bar


About the coffee :

Roast: Light-Medium
Origin: Ethiopia
Region: Guji, Oromia
Station: Adola
Varietal: Heirloom
Growing altitude: 2100 Meters
Process: Natural
Flavour profile: Super juicy and apricot sweet, with notes of plums and lychee



Music:
No Spirit - Peaceful Sleep [ Ссылка ]


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