San Joaquin November Traveller's Dial

Dose: 21g
Ratio: 1:16
Grind: Finer than Neutral
Brew Time: 2:50
TDS: 1.41%
Extraction: 19.75%

Sensory Description:

A well-dialed cup of San Joaquin captures a slightly brighter acidity than you would expect from a naturally processed coffee from El Salvador. This combines excellently with a rich sweetness and syrupy texture. The result is similar to adding a slice of lime to cola. You can expect darker sweet notes like caramel and brown sugar, a subtle cherry characteristic, and the slight sparkle you get from a soda. This unique combination of flavors reminds me of tamarind, a tropical fruit that is both sweet and sour, kind of like adding lime juice to brown sugar.

Dial Notes:

Under-extracted cups of San Joaquin come across as less sweet and carry an underripe berry characteristic, similar to a strawberry that’s still a little white. While maintaining a good syrupy texture, there was also a slightly drying sensation on the palate, especially toward the aftertaste. This is something I often find in over-extraction instead of under-extraction, so pay special attention to that sensation and adjust accordingly.

Over-extraction was simply a little dull and flat compared to the more lively well-extracted cups. If you’re getting a lot of sugar browning flavors, but it’s lacking the lime, cola, and tamarind notes that increase the perceived acidity, you’re likely over-extracted. Simply adjust your grinder a little coarser for the next brew, and you should pick up on more of those unique flavors.

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