Tasting notesSyrupy, sweet, caramel, strawberry, chocolate, peppery — ristretto character

Tasting notesSmooth, balanced, caramel, citrus forward, lighter body — closer to roaster spec

Tasting notesJuicy, blueberry jam, chocolate — on roaster spec

Tasting notesLychee, lavender, bright, fruity. Grind 18 pulls more chocolate/coffee with lychee still present

Tasting notesLychee most intense, lavender, juicy, full expression

Tasting notesStrong lychee, acidic — better as Americano. Room temp beans only

Tasting notesSofter lychee, slightly acidic, pleasant. One-click window extremely sensitive from frozen — grind 13 too slow, grind 15 too fast at room temp

Tasting notesMilk chocolate, fruit on nose, winey, dark fruit — excellent as 1:1 Americano

Tasting notesBalanced, slightly herbaceous, citrus, cocoa, tea, winey on aeration

Tasting notesMilk chocolate, sweet, floral, citrus, smooth, sweet-sour-enzymatic, chocolate-tea smell. Pending one confirmation shot. Paper: smooth up against coffee, crepe faces inward, smooth down against portafilter

NotesNot yet attempted. Decaf's extreme solubility will likely require coarser grind than other coffees on this basket

NotesMassively under-extracted — grind is not the limiting variable. Flat, sweet, candy apple. Next step: 17g dose — puck depth is the lever

Tasting notesLemon, chocolate, cocoa, sweet, citrus, slightly herbaceous. Runs long ratio — try 7.3g next to slow and tighten

Tasting notesSlightly acidic, excellent, chocolate covered lemon

Tasting notesBalanced, great. Grind 13 outperforms 14 as beans age past fresh/frozen

Tasting notesCocoa-forward, gentle fruit

NotesNot yet pulled. Estimated from H22 locked recipe (grind 17)

Tasting notesStrawberry, grapefruit, high clarity, no bitterness, light body

Tasting notesSmooth, berries, cocoa, slight spice/pepper. Grind 20 matches VST Lab 909 — no adjustment when switching

Tasting notesSyrupy, not bitter or acidic, bright finish

Tasting notesSweet, fresh fruit, cocoa, pepper, clean. Expect finer as bag ages. Prep: blind shaker → light WDT → firm tamp

Tasting notesMilk chocolate, slight fruit, incredibly smooth, soft mouthfeel. Paper: smooth up against coffee, crepe faces inward, smooth down against portafilter

Tasting notesChocolate cherry, wine, sweet citrus, dark fruit — most expressive version

NotesNot yet pulled. Estimated from H22 locked recipe (grind 16–17)

Tasting notesCocoa, wine, dark berries, slightly enzymatic

NotesNot yet pulled. Estimated from other natural Onyx recipes on LM 7g

Tasting notesChocolate covered strawberry, citrus, fruity, slight winey, clean. Prep: blind shaker → light WDT → easy tamp

Tasting notesGrapefruit, sweet citrus, cocoa, herbaceous, clean

Tasting notesRed berries, raspberry, chocolate, smooth, slight brightness. Locked after 1+ week off-gassing — monitor on fresh bags

NotesGrind 23 slightly too acidic. Grind 22 not yet pulled

Tasting notesSmooth, clear, sweet, lemon, chocolate. Pulled one day after grind 18 — aging contributed; grind 18 is fallback on very fresh/frozen beans. Monitor as beans age

NotesNot yet pulled

NotesNot yet pulled

Tasting notesCocoa, dark roast nose, slight late citrus, mild bitterness. Silenzio ref: grind 5.0 / pump 21s / yield 26.3g

Tasting notesVelvety, cinnamon, juicy — hit roaster spec on first shot

NotesNot yet pulled. Washed Ethiopian — start finer than naturals