Here’s the setup:
Fellow Stagg EKG Pro set to 98.5°C, DF54 on setting 40, Cafelat Robot. Beans are Ana Sora by Pilot. Tasting notes are strawberry, yuzu, juicy. They’re very lightly roasted, single origin Ethiopian and really high elevation (up to 2350 MASL).
For the uninitiated, soup is a type of espresso shot done with really coarse grounds at next to no pressure. It’s an acronym for Spro, Only UnPressurized. Spro is slang for espresso, in case you weren’t aware.
This is my first time trying soup, so I figured I’d give it a go with my current favourite beans. These have a super strong strawberry flavour (they’re not flavoured coffee, just a really strong tasting note). I thought the strawberry was strong in a regular espresso, but this turned it up 10x. It almost tastes as if you juiced some strawberries into the cup, but in a really pleasing way. Super high acidity but not at all sour. Zero bitterness. Really nice sweetness. It almost tastes like a really strong pour over. I totally get why soup has become a trend with really light roasts.
I’ll be experimenting with this more for sure.
2 Comments
kata1yst@sh.itjust.works · 3 pts · 2d
Excellent! How are you liking the workflow of the robot?
BurntWits@sh.itjust.works · 4 pts · 2d
It’s been great. Easier cleanup than with the Gaggia which is nice. If you grind too fine it’s definitely a fair amount of work to extract the shot, but if you have an appropriate grind size, or if you’re doing coarser shots like this or turbo, it’s a pleasure to use. I actually prefer the taste of coarser, lower pressure shots with this machine. They don’t look as pretty, though.