Well, after some experimentation, found it’s to make it as an espresso and make a strong americano, really makes it a lot more balanced rather than the Caffe Crema setting I was using before.
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I’ve not had any Peruvian beans before so interested to see how this turns out. I usually prefer Ethiopian and Kenyan over South American beans I’ve had (normally from Colombia or Costa Rica) so was hesitant, but liked the sound of the tasting notes.
Guess I’ll report back in two weeks.
Btw I don’t know if it’s a seasonal thing, but I browsed most of the major suppliers and there’s a lot of Peruvian beans now, and also Pink Bourbon. Don’t recall seeing much of either last year or before.
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Yes please, Rob! We have someone staying here at the moment and our coffee demands are mad. 
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Already claimed I’m afraid Richie 
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Haha, too good to miss!
When you get something like that I would definitely let it rest for longer than you have. Look to 4 weeks+. The trend has been towards much longer resting times.
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Still trying to Improve numbers of layers and contrast. I’ve hit a latte art ceiling that I’m just not breaking through by making only 1-2 a day lol
Where’s the swan dammit!!
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