After a hiatus of about 2 months, disassembling, relocation, arranging, re-arranging, assembly... I have roasted coffee once again.
And yesterday, February 4, after resting the roast, I pulled the first double-shot with the Linea. It tasted sour. I immediately thought to change the temperature it was then that I realized that the 'sourness' was not from wrong temperature but it was from the coffee's citrus-y/lemon-y flavor.
Lovely.
The crema was thick and billowy.
The aroma was chocolate-y, nut-y... of course, citrus-y.
It has been so long. Pulling successive shots just to get into the groove, I proceeded to make some Americanos for Jimboy.
I'm a lousy businessman but I can still pull a shot.
