My result testing medium-dark roast soup
Hey guys I’ve been loving the light roast soup shots I’ve been pulling on the ORB but wanted to see how it would preform on medium to dark roasts meant for classic espresso.
I tried it with a Brazilian origin roast, which typically has lot of nutty, caramel, hazelnut and chocolate notes.
I did 20g grinded pretty coarse at about 50 clicks on the KinP2, 80ml of 200F water (lowered temp to try to avoid too much bitterness)
The results were pretty good! The shot was still bitter but not in a way that was over bearing, I personally have never had a medium to dark roast that has no bitterness, so that was expected. The caramel and nutty notes were very noticeable albeit not as noticeable and clear as the notes when I pull light roast soup. Absolutely ZERO acidity or sourness, which is expected as it’s not lightly roasted. I don’t really drink medium to dark roast espresso on its own, it’s always as a milk drink, so I poured the shot into about 150g of hot milk for a flat white style drink and it tastes great!
If you are the type of person who only drinks milk based medium-dark roasts, I think this is a great way to make it, especially if you don’t want to go through all the prep of a typical espresso machine.
I still have a bit of testing to do, different grind sizes, temps, ratios, etc. But overall I am happy.
If you guys have any tips or suggestions for how I can improve these darker shots let me know!