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Proud Mary Coffee – Out of this World! Proud Mary's Supernatural Extraction & Review

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BEAN SPECIFICATIONS
Roaster: Proud Mary
Coffee: Supernatural
Type: Single Origin
Roast: Light
Espresso Vision: 32 Very Light
Origin: Ethiopia
Region: Uraga
Producer: Primrose
Processing: Natural
Varieties: Heirloom
Elevation: 1,950-2,300 MASL
Flavors: Goosebumps, Exploding Heart, Triple Back Flip, & Dizzy

TEST RESULTS
This is a natural coffee taken to an extreme out of this world level! I 100% agree with the clever name “SUPERnatural” that Proud Mary created for this coffee! Supernatural falls under Proud Mary’s Deluxe category which contains their most extreme premium coffees. Imagine your standard natural Ethiopian single origin specialty coffee, fruit forward, floral, and acidic. Now take that coffee and crank the flavor and aroma up to 11, and that is Proud Mary Supernatural! I really love Proud Mary’s choice of packaging. It really gives it premium feel. The first thing I noticed upon opening the canister was the insane aroma punching me in the face. It did not smell like coffee at all. I smelled a medley of fruit flavors, floral notes like jasmine and lavender, and some kind of cookie or graham like aroma. I used the Espresso Vision Roast detector to test the roast level, and it scored a 32 which is Very Light. I turned on my espresso machine and pulled a couple shots. The flavors and aromas are greatly exaggerated. Personally they are a little too exaggerated on the fruit side. It was a little winey and muddled which made it more difficult to single out any specific fruits. It tasted like mixed berry fruit punch wine, with notes of jasmine and lavender. It also had some kind of graham or cookie taste that reminded me of a fortune cookie. The taste over all was quite pleasant and very enjoyable, and I highly recommend that you give it a try. It is definitely an experience that you won’t soon forget!

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3 bình luận cho “Proud Mary Coffee – NEW”

  1. Your shot looks incredibly beautiful. I bought your ims basket but often result in donut extraction. I am waiting my distributor to come as I normally use blind shaker and then wdt. As I am new to Espresso making, it would be nice if you could post some videos like how to dial in the filter roast and why determine that. Cheers.

  2. Can you tell us how you dial in the coffee and choose the flow profile?
    It would not be easy to summarize all of them in one video but maybe something like this:
    -Based on the roast level adjust your grinder coarser or finer
    – select ratio based on roast level like this
    – select initial flow profile like this and set temperature to something
    – change "a" parameter only like grind setting or ratio or I do not know but you know:) would be nice to enlighten us about your steps like you showed with wet distribution and other workflows.
    Thanks for the videos

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