Raspberry Marmalade Madness! Blueprint Coffee's Penrose Extraction & Review

Extraction and Review



  • Roaster: Blueprint Coffee

  • Coffee: Penrose v25

  • Type: Blend

  • Roast: Light

  • Origin: Colombia 100%

  • Region #1: Narino 80%

  • Region #2: Tarqui, Huila 20%

  • Producer #1: Small-holders 80%

  • Producer #2: Guarnizo Brothers 20%

  • Processing: Washed

  • Harvest: April - July 2019

  • Varieties: Castillo, Caturra, Colombia

  • Flavors: Graham, Dark Chocolate, Raspberry Marmalade



This coffee threw me for a loop at first! Typically with lighter roasted coffees, I usually increase the brew temp to help ensure the coffee is fully extracted and doesn't taste sour. So I started dialing in at 201F. At 201F it still tasted good, but wasn't quite right, so I increased the temp a little more to 202F. At 202F it started tasting worse. This was really strange. I decided to increase my preinfusion time, and lower my brew temp to 198F. Sometimes an extra long preinfusion time produces the necessary energy to fully extract a lighter roast, and therefore the temp doesn't need to be higher, but actually lower. Bingo! This worked like magic! All of a sudden the flavors went from muddy and barely distinguishable, to crystal clear. I first noticed the bright sweet taste of the raspberry marmalade. It was so recognizable that I was waiting to feel the crunch of a raspberry seed between my teeth. Next I tasted a warm graham flavor that reminded me of toasted oats. Lastly I noticed a bittersweet chocolate flavor that lingered and melded with the initial raspberry flavor. I really enjoyed this combination of flavors. Sometimes a little bit more experimentation is required to really taste everything a coffee has to offer. It was a good reminder to paint outside the lines, try new things, and always follow your taste buds.




  • Basket: 16/20g IMS Precision

  • Weight In: 18.3 grams

  • Weight Out: 30 grams

  • Temp: 198F

  • Extraction Time: 30 sec



Breville Dual Boiler 920XL "Slayer Mod"

  • Valve cracked open about 1.5mm - 2mm

  • 0 bars to 4 bars in 20 seconds

  • Nearly close valve completely as coffee starts to bead out

  • Hold between 4 to 5 bars for about 10 seconds as shot starts to form

  • Open valve all the way going up to 9 bars as the shot starts to drop

  • Start time on first real flow drop

  • Around the 20 second mark, close the valve slightly to compensate for puck erosion to about 8.5 bars

  • Close valve as shot time reaches about 30 seconds, and weight is about 30-32 grams



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