Zambia Zambica AA, my findings

by **Aadje** » Wed Jan 24, 2007 11:55 am

So I got a batch of Zambia Zambica, fresh roasted by Ivdp and I'm now searching for the optimum taste. So I can't really tell yet how tastes exactly.

This are my findings: with my PID on 108, the taste seems a bit flat, so I reduced it to 106; havent tried it yet though.

I changed my dist and tamp a bit, paying extra attention to tamp the whole edge round with the smaller tamper to create a nice seal. And it works, it gives me beautifull extractions (just like some pics posted here) and no channeling whatsoever, although the blonding *seems* to kick in at 20 secs. But I never really paid attention to the whole blonding thing, but around 20 secs the whole stream of coffee turns blond in about 2-3 secs. I presume this is what y'all mean by blonding. I think the solution is to grind some coarser, so the blonding kicks in later.

I'll keep you updated.

edit1: at 106, the coffee definitly has more body and kick, though in comparison to the kalossi a very smooth drink. Bit earthy, bit acid, no sour, some raisin and long aftertaste. Very balanced.
Still figuring out the best grind . . .

edit2: I somehow get less crema than with the kalossi, only about half as much . . . any ideas?

by **Beanie** » Wed Jan 24, 2007 6:32 pm

What roast level is the Zambica taken to, Aadje/Ivo?

Out of my lighter roast, end of 1C, I get a "lighter" seemingly more delicate flavour. Milky chocolatey with hints or citrus more like mandarines than lemony

Out of my dark roast, about 10-15 seconds into the start of 2C, I get caramel heaven and a less milky choc but not dark choc... the florally-citrus thingy is gone. The body is heavier and seems to have a little more staying power cause of the way it seems to hug my tongue :lol:

I really really like combining the 2 roast levels into a blend

I have no idea what my temps are like but my brew pressure is just under 9

Oh.. try a finer grind or updose slightly for the early blonding, Aadje. My pours are usually not faster than 23sec as a std. I think with Zambica I'm in the 26-28 secs range.

I don't remember how much/little crema I get from Zambica but I don't recall thinking that it didn't have much.

Hope this helps

by **HughF** » Wed Jan 24, 2007 6:54 pm

Aadje : IIRC, dry-processed beans give more crema than wet-processed beans - the Zambica might be wet-processed and the Kalossi dry-processed but that's a guess.

Cheers,

Hugh

by **Beanie** » Wed Jan 24, 2007 7:44 pm

Hugh... Zambica is washed

I don't recall a big crema difference btwn that and say the dry-processed Harrar though

Hmmm perhaps I should roast up Zambica this wknd

Aadje, when I do, I'll let you know and send some

by **Aadje** » Wed Jan 24, 2007 8:07 pm

They look light roasted, but I'm not the most experienced one on roasting . . . maybe Ivo can enlighten us?

I'll do some finer grinding tomorrow . . . but whith finer grinds, doesnt blonding kick in earlier, in stead of later?

by **ivdp** » Wed Jan 24, 2007 8:14 pm

Roasting colour - medium I'd say, start of 2nd crack.

If you are happy with your grind in general Aadje, leave the fineness unchanged but try using a bit more coffee.

by **Aadje** » Wed Jan 24, 2007 11:39 pm

Here we go again . . . the bulky showerscreenscrew issue . . . I hate that screw . . . I really would like a nice E61 machine where the showerscreen just slides in place.

time for QC's tactic: split dosing

by **CakeBoy** » Thu Jan 25, 2007 12:09 am

LMAO Aadje. You'll probably find an HX for €20 with your history of the €10 Audrey! :wink:

by **Aadje** » Thu Jan 25, 2007 11:45 am

Okay screw the screw . . . split dosing is way too much hassle for me. I updosed a bit and looked what happened: blonding kicked in later, I had a nice 27 sec shot with a darker crema, although not significantly more. The taste was great and the aftertaste even better and it felt much gloopier. And no channeling, my take-extra-edge-care-technique seems to work

edit: come to think of it, it was probably the best Zambica shot I pulled so far.

by **Beanie** » Thu Jan 25, 2007 5:09 pm

Sounds fab, Aadje

A slight updose OR finer grind tends to easily overcome any early blonding pour issues for me as well

BTW... pics! pics! I want pics

by **CakeBoy** » Thu Jan 25, 2007 5:24 pm

Yeah, nicely done Aadje. You are getting great results from the Audrey - we need more pics mate

Whilst on the subject of pictures Beany, how about you post that one of your rosetta from your laptop. It's a lovely piece of latte art

by **Beanie** » Thu Jan 25, 2007 6:29 pm

From about a year ago, FruitCake? I thought I did... anyway, haven't really improved on the art fron

by **CakeBoy** » Thu Jan 25, 2007 8:43 pm

Yup, that's the one

by **Aadje** » Mon Jan 29, 2007 5:29 pm

a couple of shots later and the pressure of my machine a bit lower:

the zambica lacks the kick which is present with the kalossi, but is very balanced, sweet, chocolaty and creamy. As a result you can drink more of it in a day

I kinda miss the heavy body of the kalossi, but I also really like the smoothness of the zambica.

by **Beanie** » Tue Jan 30, 2007 1:30 am

Aadje wrote:I kinda miss the heavy body of the kalossi, but I also really like the smoothness of the zambica.

Sounds like a blend in the making for you, Aadje

Oh I forgot to mention... Zambica really starts picking up around day 6-7. I've only had it til day 10 (but I think I could still be happy up to day 12-14)

Zambia Zambica AA, my findings

Zambia Zambica AA, my findings

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