I was 5 grams short on my second double shot this morning for an Americano.
The bag of Chicory was sitting there next to the coffee, and I thought to
myself why not! So I tamped the short load, and then put the chicory on
top. I then tamped and polished the Chicory into the top of the espresso.
I pulled a nice double, good dark crema. The 25 sec. pull didn't seem to be
affected. I made my usual Americano, and OH was it sweet! The Chicory
added some sweetness (not a sugary sweetness), that the straight coffee just
didn't have. I think I will try that again. Sat. I will be roasting some
Monsooned Malabar for Chicory experiments! I would like to hear some
reports on some of Tom's latest coffees. What all are you discovering?
Roasting and turning tampers in S. Oregon
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