[Old Draft]
Turns out, this blend is much more flexible and much less finicky than I first thought.
Just tried (June 22) a few shots on a LaPa EDL12 with pressurized portafilter. Though all my shots on this machine are severely underextracted, I get some nice high notes in the middle of the taste and a dull but clean finish. In fact, it seems to work as a canvas since adding a drop of milk in it actually featured the milk. Also, I recently did some burnt caramel and I can pick up a caramel taste in the cup.
I’m also getting a lingering acidity, even though there’s little acidity up front.
Update: Tried the Meritage on several occasions. For a number of reasons (having nothing to do with Cuvée itself), I only got the package after the coffee had already lost much of its flavours and aromas.
Even after several weeks, it can still “work” in a moka pot, especially when blended with other beans.
Thanks a lot to Cuvée for all the coffee! I’m really glad I could try it on my own. It’s just really sad that I wasn’t able to taste it at its peak. In fact, as soon as I got the package, I tried to find a way to use it with a quality espresso machine at a friend’s place but wasn’t able to do it. The LaPa was decent but, with a pressurized portafilter, there’s really not that much you can do.
Tried this myself for the first time yesterday, and it’s fantastic! Lots of sweet fruit and other flavors as well, and well balanced with spice, florals and nuts – it makes a great shot! Now to try it in milk…
@Jim, Are you spending some time in Texas?
Though I don’t tend to do a lot of milk beverages, I find this Cuvée blend to work rather well in milk. So, really, much less finicky than I first thought. Much more versatile.