Onyx Coffee Lab's Colombia La Piramide Extraction & Review
Roaster: Onyx Coffee Lab
Coffee: Colombia La Piramide
Type: Single Origin
Processing: Washed & Raised-Bed Dried
Altitude: 1850 m
Variety: Typica, Caturra
Flavor Profile: Pear, Panela, Dried Cherry, Black Tea
I will start out by saying that I am extremely biased towards Onyx Coffee! They are one of my all-time favorite roasters. They are masters at creating and developing beautiful coffees that range from traditional to modern and everything in between. No matter where your taste preferences are, they have something for you. Most importantly, if your looking to explore new flavor profiles and edge towards a more modern and unique coffee experience, Onyx has coffees along each incremental step. La Piramide pushes further into the modern side of flavors, and creates an intriguing collaboration of tastes. The dried cherries and pear have a punchy tartness that pops right from the start. Then an intense sweetness rolls in with the panela and blends perfectly into the taste of an Irish Black Tea. This is the type of coffee that you drink slowly, one sip at a time. I enjoyed sitting back, relaxing, while pondering the intense flavor changes. Taking notes on how slight changes in brew parameters affected the taste in the cup. This is a coffee that you will want to play with and experiment with again and again.
Basket: 16/20g IMS Precision
Weight In: 18.5 grams
Weight Out: 30 grams
Extraction Time: 30 sec
PRESSURE PROFILING NOTES
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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