I recommend the Cult of Done blend here from Brazil & Colombia. The barista pulled it on a La Marzocco Linea PB using a 1:2.2 ratio and a brewing temperature of 94°C, which produced a thick hazelnut-colored crema with a thick mouthfeel that produced rich notes of chocolate and roasted hazelnut with a subtle brightness of red currant. As the espresso cooled, the fruit acidity opened beautifully and built layers with the chocolate base. The result was a shot of espresso that evolved from bold and rich to bright and nuanced with each sip, leaving a long finish of cocoa and ripe berry that lingered on my palate.
Cupping Method:This is a "Man on the Street" best espresso pick by Gor Gasparyan.