And how the Mexico Oaxaca Pluma blooms to life!
Well, I recently scored a vintage Cory DEG grinder off of ebay. Despite the dulled burrs, it did a good job grinding up my 3 day rested Mexico Oaxaca Pluma – Don Eduardo, roasted to Full City. I ground about the same amount I normally grind in the Zass, brewed in my French Press. The grind, however, was a bit coarser. The normal grind on my Zass is considerably finer. But this time, I was afraid I may have weak, underextracted brew. But wow! Wonderful. The body was incredible. There was some other taste I was never able to put my finger on, but there was also a definite aftertaste of fresh honey.
Maybe I’ll start liking the Mexico better.
Solo Deo Gloria,