“I normally prefer a medium to dark roast and prefer the chocolatey and caramel flavours. I am not a big fan of high acid and light fruit notes. Having said that I thought I would try the Rancho Fundo. Upon opening the bag I was a little concerned about the lighter colour of the roast. My first long black was more along the lines of higher acid and fuit flavours and not so much to my liking. I then remembered with my new machine I can vary the espresso boiler and grouphead temperatures. I increased these from 91 degrees to 94 degress and now quite like this bean with the higher extraction I achieved.”
